Abstract:The changing regularity of flavor nucleotides during processing and storage of Taihu crab was studied，so as to provide a scientific and effective processing method for the Taihu crab processing enterprise.The results showed that the content of flavor nucleotides of Taihu crab changed significantly with the degradation and formation rate，affected by the storage temperature，different processing methods like cooking and salting.The best storage conditions was selected when the temperature was-18℃and the cooking time was 10 min~12 min.Amino acids，peptides and organic acids produced by the degradation of ATP and its related substances reacted synergistically and contributed to a richer taste of Taihu pickled crab.