Abstract: The aim was to establish a simple, quick and cheap method for detecting capsaicin. The capsaicin was extracted by 69.15% ethanol, shaken for 10 min, centrifuged for 5 min, then the upper solution of 100 μL was collected to 2.0 mL sample bottle with mixture of 0.9 mL deionized water. The mixture was analyzed by Enzyme- labelled meter. The results showed that the standard curve meet the linear regression equation Y=-42.9X+30.3, and the correlation coefficient R2 was 0.9999. At the 100 mg/100 g adding level, the average recovery of capsaicin was 92.6%, and the repeatability with relative standard deviation (RSD) was lower than 3.5% . The minimum detection limit was 0.25 mg/100 g. Concentration of capsaicin in more than 300 fresh Capsicum annuum L. samples ranged from 1.50 mg/100 g to 323.8 mg/100 g. The method is simple, rapid and especially suitable for analyzing large number of samples.