通过调查不同盐度(12～36)环境下养殖的哈氏仿对虾(Parapenaeopsis hardwickii)肌肉一般营养成分和氨基酸组成及含量,研究了盐度对该虾肌肉营养品质的影响。结果显示,肌肉的水分随环境盐度升高出现显著的直线下降,而粗蛋白含量随环境盐度升高而直线升高;各盐度组的粗脂肪含量虽然没有明显差异,但其含量随盐度升高有一定的线性下降趋势;36盐度组的粗灰分含量比12、16、20和28盐度组的明显高,32盐度组的灰分含量比20和24盐度组的也明显高;所检测的肌肉干样16种氨基酸中,只有3种氨基酸的含量随盐度升高而升高,而其他13种氨基酸的含量随盐度升高明显降低,其中有10种氨基酸的含量在盐度12～24条件下的比盐度28～36条件下的明显高,而这些氨基酸含量在盐度12～24之间没有明显差异。各盐度组间氨基酸总量和鲜味氨基酸含量均没有明显差异;必需氨基酸和半必需氨基酸含量在盐度12～24条件下的均比盐度28～36条件下的明显高,而在12～24盐度组之间以及28～36盐度组之间均没有明显差异。必需氨基酸/氨基酸总量的比值和必需氨基酸/非必需氨基酸比值随盐度升高均明显线性降低;盐度12～24组的必需氨基酸指数(66.13～67.42)高于盐度28～36组的(62.56～64.46)。综上所述,盐度12～24环境下养殖的哈氏仿对虾肌肉营养价值相对较高,表现为低盐趋向,考虑到肌肉的水分含量和生长性能,哈氏仿对虾在养殖期间选择16～24盐度范围比较合适,同时也说明哈氏仿对虾适合大多数沿海地区环境的盐度条件。 The effects of salinity on muscle nutritional quality of shrimp were studied by investigating the general nutritional composition and amino acid composition of muscle in Parapenaeopsis hardwickii cultured in different salinities (12 ~ 36). The results showed that there was a significant linear decrease of muscle water content with the increase of ambient salinity, while the crude protein content increased linearly with the increase of salinity of the environment. Although there was no significant difference in the crude fat content of each salinity group, The salinity increased linearly with a decreasing trend. The crude ash content of 36 salinity group was significantly higher than that of 12, 16, 20 and 28 salinity groups, while that of 32 salinity group was higher than that of 20 and 24 salinity groups The content of only three kinds of amino acids among the 16 kinds of amino acids detected in muscle-like samples increased with the increase of salinity, while the contents of other 13 kinds of amino acids decreased significantly with the increase of salinity, of which 10 kinds of amino acids The content was significantly higher than the salinity of 12 ~ 24 under the conditions of 28 ~ 36, while the content of these amino acids was not significantly different between the salinity of 12 ~ 24. There were no significant differences in total amino acid content and umami amino acid content among the salinity groups. The contents of essential amino acids and semi-essential amino acids in salinity 12 ~ 24 were significantly higher than those in salinity 28 ~ 36, There was no significant difference between ~ 24 salinity groups and 28 ~ 36 salinity groups. The ratios of essential amino acids to amino acids and the ratio of essential amino acids to nonessential amino acids decreased linearly with the increase of salinity. The essential amino acid index (66.13 ~ 67.42) of salinity 12 ~ 24 was higher than that of salinity 28 ~ 36 (62.56 ~ 64.46). To sum up, the muscle nutrition value of Hahnii imitated shrimp cultured in salinity 12 ~ 24 environment is relatively high, showing the trend of low salt. Considering the muscle moisture content and growth performance, ~ 24 salinity range more appropriate, but also shows that Haste’s imitation shrimp suitable for most of the coastal environment salinity conditions.