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研究了菠萝各器官的蛋白酶含量、活性和提取过程中酶活性的保护作用，结果表明，“无刺卡因”品种的青果、７０％成熟果肉、７０％成熟果皮、茎、果柄、叶的粗酶含量分别为０．３５９、０．１９４、０．１３２、０．９９４、０．３０３和０．１９５％。各器官酶活性以青果酶活性最高。在提取过程中使用乙二胺四乙酸二钠、醋酸锌、氯化钠、抗坏血酸可使果肉蛋白酶、茎蛋白酶和叶蛋白酶活性分别提高６９．３７％、９３．８８％和１３９．６９％。１０００ｐｐｍ硫代硫酸钠＋１０００ｐｐｍ半胱氨酸是菠萝蛋白酶活性的有效保护剂，可使果蛋白酶和茎蛋白酶活性分别提高３５．５１％和６９．０６％。
The protective effect of protease content, activity and enzyme activity in various organs of pineapple was studied. The results showed that: the fruits of “No Cinnamon” variety, 70% ripe pulp, 70% ripe peel, stem, Crude enzyme content was 0.359,0.194,0.132,0.994,0.303 and 0.195% respectively. The activity of each organ to the highest activity of the Qing Guo. In the process of extraction, the activity of protease, stem proteinase and leaf protease increased by 69.37%, 93.88% and 139.69%, respectively, using disodium edetate, zinc acetate, sodium chloride and ascorbic acid. 1000ppm sodium thiosulfate + 1000ppm cysteine is an effective protective agent for bromelain activity, which increases the protease and stem protease activities by 35.51% and 69.06%, respectively.