In pot flavorings production, the dissolution of active ingredients of pepper (capsaicinoid and capsanthin) was improved by controlling the granularity of dried chilies, mixing dried chili and ciba pepper and selecting appropriate frying temperature.This also provides a better sensory characteristics.Based on the single factor test, oil color and capsaicinoid content and effects of chili pepper active ingredients dissolution were studied through the Box-Behnken test design and response surface analysis.The results showed that the best process conditions were: chili pepper particle size 0.5mm, the ratio of dry chill to ciba pepper 55∶45, and frying temperature 122 ℃.Under the above conditions, the sensory score was 8.37, the Lovibound value of red oil was 23.4, the content of capsaicinoid was 0.357 g/kg, and is very close to the predicted value.