Abstract: In order to explore the migration law of Capsaicin and Dihydrocapsaicin during the process of duck neck bittern,High-performance liquid chromatography(HPLC)was used to detect the content variation of capsaicin and dihydrocapsaicin in extract and duck neck during the bittern process.The results showed that the content of capsaicin and dihydrocapsaicin decreased significantly in the bittern during 15 minutes,the capsaicin decreased from 0.061 mg/mL to 0.013 mg/mL and the dihydrocapsaicin decreased from 0.017 mg/mL to 0.004 mg/mL.In the stewed duck neck,the content of capsaicin and dihydrocapsaicin increased significantly,capsaicin increased to 0.158 mg/mL and dihydrocapsaicin increased to 0.063 mg/mL.After 15 minutes,the contents of capsaicin and dihydrocapsaicin in the bittern and duck neck have fluctuated up to down. After 45 minutes of cooking,the mobility of capsaicin and dihydrocapsaicin from bittern to duck neck were 92.3% and 94.4%,showing good thermal stability under 100℃ of cooking conditions.This study showed that the duck neck product can be bitterned with the extract of capsicum,then the bittern process can be controlled by the change of the main components of capsicum and dihydrocapsaicin,which provides a research basis for the standardized production of the duck neck.