In order to investigate the effects of acute low temperature stress on physiological functions of Black Porgy (Acanthopagrus schlegelii), one-year-old black porgies were used in the experiment. With 15 ℃ as the control group, 10 ℃ and 5 ℃ as the low temperature stress test groups, all test groups were moved to 15 ℃ water for recovering after 24 h treatment. We measured the activities of antioxidant enzymes and heat shock protein content in the liver of Black Porgy at different temperatures. The results show that under the low temperature stress, the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxide (GSH-PX) and heat shock protein content gradually increased in the beginning and then decreased. The antioxidant enzyme activity of the 10 ℃ test group reached the maximum at 12 h, the SOD and CAT activities returned to the normal level after 24 h, and GSH-PX returned to the normal level at 18 h (P > 0.05). In the 5 ℃ test group, the SOD and CAT activities reached the maximal value at 6 h, GSH-PX reached the maximal value at 18h, but there were still significant differences between the test group and the control group at 24 h (P < 0.01). The activities of SOD, CAT and GSH-PX were respectively back to the control group level at 12 h, 12 h and 6 h of recovery (Fig. 1﹣3). The heat shock protein content of the two test groups reached the maximum at 18 h, and the 10 ℃ test group returned to a normal level at 24 h (P > 0.05), but the heat shock protein content of the 5 ℃ test group didn’t return to a normal level until the end of the recovery experiment (P < 0.05, Fig.4). The results of this experiment show that the activities of SOD, CAT, GSH-PX and content of heat shock protein are largely affected by the acute low temperature stress, and the regular changes of the above enzymes and protein show that they are involved in low temperature stress response and physiological function adjustment to adapt to environmental changes, reducing the acute low temperature damage to the fish body, which also enables the fish to survive during sudden environmental changes. Only within the range of self-regulation, the Black Porgy can make a new physiological balance to adapt to the low temperature with the extension of stress time. Therefore, during the Black Porgy breeding process, it should be noted that the water temperature should not be lower than 5 ℃; when the water temperature is too low, it should be moved into the room as soon as possible to avoid the damage of sudden water temperature drop.