| Capsaiciniods, the main hot component in chillies, are plant alkaloids. Capsaic- iniods, which used to be considered as a single compound, were now found to be composed of 14 homologous compounds of capsaicin. At present, capsaiciniods with low purity have been widely used in food industry to produce chilli extract and other products. Capsaiciniods with high purity are used in pharmaceutical industry because of the functions in analgecizing, relieving itching, diminishing inflammation, sterilizing, curing disease of Gastrointestinal Tract and leukemia, so capsaiciniods have broad prospect for the lack in market.The research used powder of dry red chillies peel as material, capsaicin of Sigma corporation as standard substance, to measure the contents of capsaiciniods with colorimetry method, to study the optimum extracting and purifying technique of capsaiciniods, and to separate capsicum red pigments from high purified capsaicin, to produce delicious chilli sauce with sediment after extraction of capsaiciniods. The results showed:1. The optimum condition to extract capsaiciniods by solvent method with single element test, orthogonal test and analysis of variance: 95% alcohol, 3 hours, ratio of material to solvent 1:8, temperature 75℃. The first extraction efficiency of capsai- ciniods was 89.8% and the capsaiciniods can be almost extracted after three times. The content of capsaiciniods in capsicum oleoresin was 1.06%.2. Capsaiciniods of low purity was got after saponification of capsicum oleoresin and extraction with acetic ether, and the optimum technique to produce crude capsaiciniods: the ratio of chilli extract with 1% capsaiciniods contained to 9% NaOH 1:5, 3 hours saponification under 70℃, extracting the oil with acetic ether and conce -ntration, the purity of capsaiciniods was 9.6%.3. We used the neutral Al2O3 to get rid of the impurity and purify low capsaiciniods, and the optimum technique to produce the mid purity capsaiciniods was confirmed: the balance time of Al2O3 extraction was 1h, the max absorbance was 466.87ug/g, 50% alcohol as elution solvent, the ratio of Al2O3 to alcohol was 1:50, and the content of the total Capsaiciniods was 76.38%, the yield percent was 6.92% (correspond to low purity capsaiciniods), and the crude products of capsicum red pigments was got in this process.4. Polar D201 macroporous resin has good adsorption and desorption, and the max absorption was 2291.4ug/mL. The optimum purifying technique was: the sample concentration 381.9ug/mL, the eluting rate was 6BV/h with pH 6;the optimum eluting condition: the eluting agent 50% alcohol,the dosage 21BV,the eluting rate 6BV/h; we used the aether to dissolve the eluting liquid, and the technique can rise the purity of Capsaiciniods from 76.38% to 94.69%, and the yield percent was 73.32% ( correspond to mid purity capsaicin).5.The optimum formula of chilli sauce was confirmed by single element test, orthogonal test: chilli 10g as material, distilled water 70mL, monosodium glutamate 0.1g, starch 2g, potassium sorbate 0.01g, sodium sulfite 0.025g, spice 0.2g, xanthan gum 0.5g, glacial acetic acid 1mL, sugar 1g, salt 8g, Garlic Sauce 6g. we boiled the above materials under 95℃for 20min and sterilized under 95℃for 15min.
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