本文研究了虾蟹海产品香味的前体物质在加热前后的变化。实验结果表明：对虾和蟹肌肉中的糖原和不饱和脂肪酸在加热前后含量下降，糖原是Ｍａｉｌｌａｒｄ反应的基础物质．不饱和脂肪酸是虾蟹肌肉香味中羰基化合物的前体物质。虾蟹肌肉中主要积累的核苷酸成分ＡＭＰ在加热后减少，而肌肉提取物中的游离氨基酸和结合氨基酸，特别是疏水氨基酸含量均增加。 In this paper, we studied the changes of the flavor precursors of shrimp and crab before and after heating. The experimental results showed that the contents of glycogen and unsaturated fatty acid in shrimp and crab muscle decreased before and after heating, and glycogen was the basic substance of Maillard reaction. Unsaturated fatty acids are precursors to carbonyl compounds in the shrimp and crab’s muscular aroma. AMP, a major nucleotide component accumulated in the muscles of shrimp and crab, decreased after heating, whereas free amino acids and bound amino acids, especially hydrophobic amino acids, in muscle extracts increased.