The study of the changes in drying characteristics and main nutrients of Antarctic krill by different drying methods aims to provide reference for the study about drying technics of Antarctic krill. The water content, drying time, energy consumption and protein of Antarctic krill are analyzed by using frozen Antarctic krill as the raw material, after thawing and stewing, at constant temperature (65℃, 75℃, 85℃), 5℃ and 10℃ temperature drop gradient and 5℃ and 10℃ temperature rise gradient. The results show: under constant temperature drying mode, the drying time, energy consumption and astaxanthin content of Antarctic krill decrease with increasing temperature. Drying time and energy consumption reach the lowest point at 85℃. The astaxanthin content is at the highest point at 65℃. The protein and fat content increase first and then decrease with increasing temperature, highpoint at 75℃. Under the variable temperature drying mode, drying time and energy consumption are minimum at 10℃ temperature drop gradient. Comparing the two modes, the drying time and energy consumption under the temperature gradient of 10℃ temperature drop gradient are slightly larger than that at the constant temperature of 85℃. The content of protein at 10℃ temperature drop gradient and the content of fat at 5℃ temperature drop gradien are higher than these at the constant temperature of 75℃, the astaxanthin content at 10℃ temperature drop gradient is lower than that at 65℃. The study shows that using the suitable temperature gradient method, it can be achieved that the target of the efficiency improvement, consumption reduction and quality assuranceof Antarctic krill drying process. Using the temperature drop gradient method, it can be conserved the main nutrients of Antarctic krill at the same time as raising effect and reducing consumption. On this basis, a suitable temperature gradient can be selected according to the using of Antarctic krill powder.