以南雄产银杏（ＧｉｎｋｇｏｂｉｌｏｂａＬ）为材料，以５０℃恒温热水为热处理介质，研究了不同热激处理（０５ｈ，１ｈ，１５ｈ，２５ｈ）对贮藏期间银杏过氧化氢酶活性变化的影响结果表明，热激处理能显著抑制酶活性的下降，在本实验范围内，抑制程度随热激处理时间的延长而增加 The effects of different heat shock treatments (05h, 1h, 15h, 25h) on the growth of Ginkgo biloba during storage were studied by using Ginkgo biloba L. as raw material and 50 ℃ hot water as heat- Effects of changes in enzyme activity  The results showed that heat shock treatment significantly inhibited the decrease of enzyme activity. In the experimental range, the degree of inhibition increased with the prolongation of heat shock treatment