Abstract: An efficient method for extracting browning products from fresh and wet noodles was explored. The content of browning products was evaluated by platinum-cobalt index. The extraction parameters were optimized by single factor experiment and response surface methodology. The extraction effects of browning products extracted by solvent extraction and ultrasonic-assisted extraction were compared. The results showed that the optimum parameters of solvent extraction method were as follows: ethanol concentration 68%, solid-liquid ratio 1∶10.33 (g∶mL), extraction temperature 75 ℃, extraction time 9 h; the optimum parameters of ultrasonic-assisted extraction were as follows: ethanol concentration 70.17%, solid-liquid ratio 1∶9.81 (g∶mL), ultrasonic power 197.6 W, extraction time 5 h. The optimum model had good predictive ability for the yield of browning products from fresh and wet noodle. The extraction time of ultrasonic-assisted extraction was shortened by 44.44%, and the platinum-cobalt index was 2.79% higher than that of solvent extraction. The platinum-cobalt index can accurately, simply and rapidly evaluate the content of browning products in the extract. Ultrasonic-assisted extraction method can save time and improve efficiency, which provides foundation for further study of browning products.