The ultrasonic extraction technology were applied to extract capsaicinoid from the capsicum and capsicum products. The orthogonal experiments showed that the best process parameters were： temperature under 60℃, extraction time of 50minutes, ultrasonic power at 100%. After capsaicinoid content were analysed by HPLC, the chromatographic conditions were found to be as follows： column was Agilent Zorbax SB-C18（5μm, 250mm×4.6mm）; the mobile phase was V （Methanol）： V （H20）=80：20 with a flow rate of 0.8mL/min. Detected at 280nm by UV-dete...
