Chili color material mainly Capsanthin. Paprika Oleoresin capsicum present in the carotenoid pigments, accounting for 0.2% -0.5% pepper pericarp. Foreign scholars had chili in carotenoid pigments in-depth and meticulous research. Pepper isolated from more than 50 carotenoids, which have been identified in more than 30 carotenoids. Studies have shown that the most important ingredient is capsanthin capsanthin, capsorubin. Generally, capsanthin (color value 10,000 units) has the following average indicators: a 85% to 80% fatty acids, mainly from linoleic acid, oleic acid, palmitic acid, stearic acid, myristic acid composition; vitamin E0 .6% to 1.0%; vitamin C 0. 2% an 1.1%; protein (TN) 140 - 170mg / l00g sample; carotenoids 11.2% a 15.5%, mainly by capsanthin, capsorubin, R a-carotene, lutein, zeaxanthin, cryptoxanthin, etc., which capsanthin and capsorubin accounted for 50% to 60% of the total. Content of different pepper varieties mature fruit carotenoids vary widely, pepper fruits of different maturity total carotenoids, (capsanthin, capsorubin) content and chlorophyll content has a great red carotenoid The changes result from the early to the fruit is fully ripe, carotenoids and red carotenoid total volume increased 66, 124 times, and chlorophyll content to near zero at maturity, the proportion of red and yellow from 0.22 to 1.34. Thus ripe red peppers used to extract fruit Capsanthin.