【摘要】 菠萝果皮鲜汁蛋白酶活性一般在０．０３—０．０６万单位／ｇ，总糖６％—８％，总酸０．３５％—０．６５％，挥发酸０．０２％—０．２０％，ｐＨ值３．５—４．１。夏季有效成分比冬季高。随自然贮存时间延长，酶活性、总糖含量逐渐降低，总酸、挥发酸逐渐升高。尤以总糖变化最大，贮存６ｄ，下降幅度达８２％。保鲜剂对总糖保护有明显效果，对酶活性保护效果略差。更多还原

【Abstract】 The enzyme activities of bromelin in the fresh peel juice of pineapple is generally from 0.03 ten thousand units /g to 0.06 ten thousand units/g.The fresh peel juice contains 6%-8% tatal suger,0.35%-0.65% total acid and 0.02%-0.20% volatile acid.The pH is from 3.5 to 4.1.The active ingredients are higher in summer than in winter.The enzyme activities and total sugar progressively decreased but total acid and volatile acid progressively increased with storing time.The total sugar decreased by 82% when it was stored for 6d.The preservative agent obviously preserv the total sugar,but the preservation of enzyme activities is below.更多还原