Abstract: The extraction of capsanthin from red chili peppers constitutes a comprehensive experiment in natural product chemistry education. This experimental protocol encompasses the extraction, separation, and purification of capsanthin, involving multiple experimental variables, utilization of sophisticated instrumentation, and constraints on instructional time. The strategic incorporation of digital teaching methodologies facilitates both process optimization and enhanced comprehension of theoretical principles and experimental procedures. The digital framework comprises two principal components: (1) offline “segmented” data acquisition coupled with mathematical modeling for numerical simulation of extraction parameters, including temperature, solvent composition, developing/eluting agent ratios, and silica gel column height, enabling students to analyze predicted outcomes and refine experimental conditions; (2) virtual simulation technology for dynamic visualization of experimental results, assisting students in apparatus assembly (e.g., reflux systems) and instrument operation (e.g., liquid chromatography). The assessment system automatically evaluates performance based on experimental outcomes and operational repetitions. This digital approach actively engages students, ensures preservation of bioactive components, fosters awareness of plant utilization and conservation, and promotes environmental stewardship.