With color value of capsanthin as index, dried temperature, sample size as well as chili powder size were thus determinated. Response surface methodology was applied to optimize extraction technology through vibration. The main extraction factors, such rotative speed, temperature and time used were optimized. Results showed that the best dried temperature was 60 ℃, and the optimal number of dry pepper was 20 while the most desired particle size of chill powder was 380 µm. The optimum conditions for capsanthin extraction were as follows: rotative speed was 230 r/min, temperature 50 ℃, and time consumed 4 h. Proven experiments have indicated that extraction through vibration under above-mentioned conditions is easy to operation with high extracting rate and ready extension.