The extraction of capsaicin from chili pepper powder by microwave-assisted technique has been investigated in a microwave chemical synthesis instrument. Orthogonal test was conducted on the basis of single-factor experiment. The parameters used for the optimization were solid-liquid ratio, extraction time and extraction temperature. The capsaicin was quantified by UV/Vis spectrophotometric determination. The influence of three factors on the extraction yield of capsaicin from chilli by microwave method decreases in the order: temperature>solid-liquid ratio>time. The optimum extraction conditions are at 120?C and solid-liquid ratio of 25mg/mL for 90-min. Under this condition，the extraction yield of capsaicin is 3.85%.
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