Abstract: The enzyme activity of hyaluronanlyase(HAase)produced by fermentation of Arthrobacter globiformis A152 was used as a measure,in order to enhance the thermostability of HAase,sugars,alcohols,biological macromolecules and metal ions were added into the preparation of HAase,and the effects of composite protective agent on the thermostability and storage stability of HAase were studied. The results indicated that sorbitol,sucrose and soluble starch as protective agents could improve the thermostability of HAase,significantly. The best composite protective agent(7.5%sorbitol,10%sucrose and 0.2%soluble starch)was obtained using the orthogonal experimental design. The residual activity of HAase with composite protective agent maintained 88.68% after incubating 2 h at 42℃,which was 64.18% higher than that of control without composite protective agent. Furthermore,the half-life of HAase with composite protective agent was 48% higher than that of control at 37℃. Finally the residual activity of HAase containing composite protective agent and preservatives(0.1% potassium sorbate,0. 05% sodium benzoate)reached 85.52% after storing at 4℃ for 90 days.