为寻求丁香酚麻醉斑点叉尾鮰（Ictalurus punctatus）无水保活的最佳条件，研究了不同无水保活温度（0℃、2℃、4℃、6℃和8℃）下斑点叉尾鮰保活5 h以及复苏24 h后的存活率及各生理生化指标的变化。结果显示，丁香酚麻醉斑点叉尾鮰无水保活5 h的最佳保活温度在2℃~6℃，复苏24 h后存活率≥80%；保活5 h后，血液中谷丙转氨酶（GPT）和谷草转氨酶（GOT）显著高于保活前（P<0.05），复苏24 h后， 2℃保活组GPT和GOT分别可恢复至12.52 U/L和16.13 U/L；肌酐和尿素氮含量显著升高（P<0.05），尤其在6℃下；鱼肉总蛋白、粗脂肪、硬度、咀嚼性呈下降趋势（P<0.05）。研究表明，在2℃下无水保活，对鱼肉的生理生化指标影响较小。

In order to seek for the best conditions for waterless preservation of Ictalurus punctatus anesthetized by eugenol, the survival rate and changes on physiological-biochemical parameters of Ictalurus punctatus after preserved for 5h at different temperatures (0℃, 2℃, 4℃, 6℃ and 8℃) and 24h after recovery were studied. The result indicated that the optimum temperature for 5h waterless preservation of Ictalurus punctatus anesthetized by eugenol was 2℃-6℃, at which the survival rate 24h after recovery could be ≥ 80%; after preserved for 5h, GPT and GOT in blood were significantly higher than those before preservation (P<0.05) , and 24h after recovery, at 2℃, GPT and GOT could respectively recovered to 12.52 U/L and 16.13 U/L ; the content of CREA and BUN increased dramatically (P<0.05), especially at 6℃; total fish protein, crude fat, hardness and chewiness were on a downtrend (P<0.05). The study suggested that waterless preservation at 2 ℃had less effect on physiological-biochemical parameters of fish.