In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.

为获得高产、优质的诺丽果汁，研究了酶处理（EZ）和超声（US）联合提取技术对诺丽果汁综合品质的影响。此外，将 EZ-US 联合提取技术的提取性能与基于 EZ 的提取和基于 US 的提取进行了比较。响应面法 (RSM) 旨在通过考虑诺丽果汁的提取效率、质量参数和生物活性成分来优化超声处理参数。结果表明，超声和酶促联合处理对提高诺丽果汁品质具有协同作用。酶处理 (EZU) 后，在 600 W 超声处理 10 分钟的情况下，获得了 67.95% 的最大出汁率。此外，EZU 处理的果汁中总酚类和类黄酮含量最高，分别为 148.19 ± 2.53 mg 没食子酸/100 mL 和 47.19 ± 1.22 mg 芦丁/100 mL，从而有助于提高抗氧化活性。此外，EZU 处理显着降低了诺丽果汁的粒径，并提高了其悬浮稳定性和流变性能。FTIR 结果表明，这些处理并未使诺丽果汁中化合物的化学结构和官能团发生重大变化。因此，EZU处理可成功应用于诺丽果汁的提取，具有更好的营养特性和综合品质。从而有助于更好的抗氧化活性。此外，EZU 处理显着降低了诺丽果汁的粒径，并提高了其悬浮稳定性和流变性能。FTIR 结果表明，这些处理并未使诺丽果汁中化合物的化学结构和官能团发生重大变化。因此，EZU处理可成功应用于诺丽果汁的提取，具有更好的营养特性和综合品质。从而有助于更好的抗氧化活性。此外，EZU 处理显着降低了诺丽果汁的粒径，并提高了其悬浮稳定性和流变性能。FTIR 结果表明，这些处理并未使诺丽果汁中化合物的化学结构和官能团发生重大变化。因此，EZU处理可成功应用于诺丽果汁的提取，具有更好的营养特性和综合品质。