摘要： 南极磷虾资源量大、营养价值高、富含多种活性物质，是极具开发价值的一类远洋渔业资源。虾粉是南极磷虾最主要的加工产品之一，在加工过程中，受挤压、加热、离心等因素的影响，会造成营养物质的流失和活性成分的破坏，尤其是蒸煮、干燥等涉及到热处理的环节，容易对不饱和脂肪酸、虾青素等热敏性成分破坏或降解。本研究介绍了蛋白质、脂质、虾青素等南极磷虾主要营养活性物质的特性及其在虾粉加工过程中的变化情况，分析了加工工序和工艺参数对虾粉品质的影响，总结了虾粉品质的主要评价指标和依据，讨论了虾粉加工中存在的工艺不明确、设备性能差、产品品质不稳定等主要问题，展望了营养活性物质的流向路径、结构变化机理、工艺优化、装备创新、工艺装备融合等未来的研究方向，旨在为虾粉加工工艺流程与工艺的优化研究提供理论依据与技术参考。

关键词: 南极磷虾, 虾粉, 加工, 营养物质, 品质

Abstract: Antarctic krill has large resources, high nutritional value, and a variety of active substances. It is a type of offshore fishery resource with great development value. Shrimp meal is one of the most important processed products of Antarctic krill. During the processing, due to the influence of heating and other factors, it will cause the loss of nutrients and the destruction of active substances, especially in the heat treatment links such as cooking and drying. Tends to destroy or degrade heat-sensitive components such as unsaturated fatty acids and astaxanthin. The characteristics of the main nutritional active substances of Antarctic krill such as protein, lipid, and astaxanthin and their changes in the process of shrimp meal processing were introduced, the influence of processing procedures and process parameters on the quality of shrimp meal was analyzed, the main evaluation indicators and basis of shrimp meal quality were summarized, The main problems in the processing of shrimp meal, such as unclear process, poor equipment performance and unstable product quality, were discussed, and the future research directions such as the flow path of nutrient active substances, structural change mechanism, process optimization, equipment innovation, technology, and equipment integration, etc. It is expected to provide a theoretical basis and technical reference for the optimization of the process and technology of shrimp meal processing.

Key words: Antarctic krill, shrimp meal, processing, nutrients, quality