The activity of Heimeiren potato peroxidase(POD) was measured at 470 nm using guaiacol as sub-strate.The effects of temperature,pH,substrate concentration on POD were studied and the reaction kinetics equa-tion was also established.The results showed that the optimum temperature and pH are 60℃ and pH6.0,respective-ly.The reaction kinetics of enzymatic browning accords with Michaelis Equation model.The Km,Vmax and kinetics e-quation are 0.003 2 mol/L,428.786 U/min.g and V = 428.786[S]/(0.003 2 +[S]) using guaiacolas as sub-strate,respectively.Five different inhibitors demonstrate different effects on enzymatic browning of POD,and the in-hibiting order is as follows: ascorbic acid > L-cysteine > sodium bisulfite > citric acid > EDTA.Two activators also have promotional effect on enzymatic browning,and the promotion order is: copper sulfate > ferric chloride.