Abstract:In order to reduce the salt of the shrimp shell，the ultrasonic-assisted method was used to desalting shrimp shell.The effects of the size of shrimp shells，soaking time，soaking temperature，liquid-to-material ratio and ultrasonic time on the desalination of shrimp shells were studied based on the desalination rate of shrimp shells.The response surface methodology（RSM）was applied to further optimize after the single factor experiment.The optimum conditions for desalting shrimp shell were determined as follows：soaking temperature of 55℃，soaking time of 15 min，solvent to solid ratio of 9∶1（mL/g），and ultrasound time of 12 min.Under these conditions，the desalination rate of shrimp shell was 89.47%，which was consistent with predicted values.After desalination，the content of salt and protein in shrimp shell decreased significantly，and the content of calcium，astaxanthin and chitin increased.