Abstract: In this study,whole hill gooseberries were soaked in different temperature water,HCl,citric acid/ascorbic acid and NaHSO_3 solution for 10,20,30min,respectively.The effect of different soaking methods on total phenolics,total anthocyanins,total flavonoids and antioxidant activity of hill gooseberry(R. Tomentosa) juice were analyzed. Results showed that soaking in water at 40~60 ℃ caused significant degradation of total phenolics,total anthocyanins,total flavonoids and antioxidant activity.However,soaking in 80 ℃ hot water or 1% HCl solution could preserve or increase the antioxidant compounds.Soaking in citric acid / ascorbic acid or Na HSO3 solution could minimize the loss of antioxidant compounds.In addition,the stability of polyphenol oxidase( PPO) and peroxidase( POD) from hill gooseberries were studied under different p H and temperature. PPO and POD were inhibited completely until the temperature reached 100 ℃ or pH<2. Therefore pre-soaking method affects enzymatic activity of PPO and POD.The stability of antioxidant compounds and antioxidant activity is negatively correlated with PPO and POD enzymatic activity.