The ultrasonic-assisted method was used to extract the capsaicin and dihydrocapsaicin in chili pepper and the effect of Chili pepper size, solvent types, ratio of chili pepper to solvent (g/mL), ultrasonic conditions (fre-quency and time ) on the yield of capsaicin and dihydrocapsaicin were investigated to optimize the process , then high performance liquid chromatography ( HPLC) method for analyzing the capsaicin and dihydrocapsaicin of chili pepper was established .The results showed that the chili pepper powder with 100 mesh sieve , methanol-tetrahydro-furan solution (60:40, v/v), ratio of chili pepper powder to methanol-tetrahydrofuran solution (1:10, g/mL), ul-trasonic conditions (25 and 40 KHz at the same time and 50 min) were preferred.HPLC method was utilized to de-termine the capsaicin and dihydrocapsaicin of Chili peppers extracted using the preferred conditions , and the fa-vourable precision , repeatability , and recovery rate for capsaicin and dihydrocapsaicin were achieved .The pungen-cy of six kinds of chili peppers was determined using HPLC and sensory evaluation methods , respectively .The Sco- vill index were 3.91 ×104, 4.04 ×104, 4.42 ×104, 5.84 ×104, 9.39 ×104, and 3.67 ×104 SHU for HPLC method and 3.4 ×104, 3.7 ×104, 4.0 ×104, 5.0 ×104, 8.0 ×104, and 3.1 ×104 SHU for sensory evaluation method.The pungency of six kinds of chili peppers analyzed using HPLC and sensory evaluation methods were sim -ilar.%本文通过超声波辅助法提取辣椒中的辣椒素和二氢辣椒素，研究辣椒粒径、溶剂种类、料液比、超声频率和时间对辣椒素和二氢辣椒素得率的影响，优化超声提取工艺，建立辣椒辣度的高压液相色谱（ HPLC ）测定方法。结果显示：辣椒粒径100目、甲醇-四氢呋喃溶剂（60∶40， v／v）、料液比1∶10（g／mL）、双频超声波使用频率为25和40KHz、时间50 min，辣椒素和二氢辣椒素的得率较高，HPLC法的精密度、重复性及加标回收率良好。采用HPLC法和感官评定法测定6种辣椒的辣度，HPLC法测定的辣度（Scoville指数）分别为3．91×104、4．04×104、4．42×104、5．84×104、9．39×104、3．67×104 SHU，感官评定法为3．4×104、3．7×104、4．0×104、5．0×104、8．0×104、3．1×104 SHU，两种分析方法的辣度测定结果类似。
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