Capsaicin in pepper ball exists in the fiber tissue of pepper peel powder. Using the highly specific reaction characteristics of biological enzyme, cellulose is used to decompose the cell wall and dissolve capsaicin in pepper ball. Enzymatic extraction has been widely used in the extraction of plant active ingredients, but it requires high test conditions such as temperature, pH and action time, so it has certain limitations, which is suitable for laboratory research and difficult to produce capsaicin in pepper balls on a large scale.