Abstract: In order to investigate the migration of Sudan I during the active ingredients paprika red and capsicum oleoresin extraction process, ultra-high performance liquid chromatography-MS/MS (UPLC-MS/MS) was used to detect the content variation of Sudan I during the extraction process, together with the changes of color value and total capsaicinoids in raw paprika, paprika powder, paprika granule, red oleoresin, paprika red and capsicum oleoresin were examined. Results demonstrated that more than 97% of the color value and total capsaicin in paprika were retained during the extraction process. Sudan I mainly existed in paprika pericarp and it constitute 86% of Sudan I in the whole paprika. Sudan I contamination in the range of 0.08~0.22 µg/kg caused major impact on the persistence of Sudan I with the extraction processed. 70% of Sudan I was retained after the paprika was deseeded and crushed. The subsequent granulation, extraction and separation process did not cause significant changes in Sudan I transfer rate. Eventually, 67.56% of Sudan I was remained in paprika red and no Sudan I was found in capsicum oleoresin. The migration of Sudan I depends on the solubility of Sudan I, paprika red and capsicum oleoresin.