Capsaicin is a pungent component contained in hot pepper, etc. Proper amount of capsaicin encourages salivation or perspiration, but if it is taken excessively, it may damage the mucosal membrane of stomach. This time, capsaicin and dihydrocapsaicin contained in two kinds of hot pepper were measured. Diode array detector and fluorescence detector of Primaide System were used for analysis and it was confirmed that fluorescence detector could analyze with higher sensitivity, which is presented as below. In addition, qualitative analysis was implemented using LC/MS/MS.