Abstract: The aim is to optimize the ultrasonic- assisted extraction technology of capsaicin in Capsicum frutescens L. var. conoides Bailey. The yield of capsaicin was used as index, and the optimal range of ethanol concentration, extracting temperature, extracting time and solid-liquid ratio were determined by single factor experiments. Then, according to orthogonal and the best scheme verification experiments, the technology and parameters of ultrasonic-assisted extraction of capsaicin in Capsicum frutescens L. var. conoides Bailey were optimized. The results showed that during ultrasonic-assisted extraction of capsaicin in Capsicum frutescens L. var. conoides Bailey, the sequence of the factors affecting the rate of capsaicin was: ethanol concentration＞solid-liquid ratio＞extracting time＞extracting temperature. The optimal technology was as follows, ethanol concentration 95%, extracting temperature 60℃, extraction time 45 min, ratio of material to liquid 1:35. Under this extraction process condition, the yield of capsaicin was 0.87%, which was significantly higher than that of water bath’s 0.43% , and the verification experiment showed that the standard deviation was 0.04% , the relative deviation was 0.04%. The results showed that the experiment had good repeatability and stability.