Abstract: There is evidence that astaxanthin provides stronger antioxidant protection than h-carotene, zeaxanthin, canthaxanthin, ascorbic acid and tocopherols. Astaxanthin was found to be 100～500 times stronger than tocopherols in preventing lipid peroxidation in rat mitchondria. In this study, with the methods of UV-VIS and C30-HPLC-PDA, 5 species of shrimps and lobsters from the local market of Beijing were assessed for astaxanthin content and composition. Data from this assessment suggested that most of astaxanthin and its esters exist in the shell but not in meat of shrimps. Those compounds could not be detected from the meat of expensive lobster but of Penaeus vannamei Boone (trivial name: white-leg shrimp) with a significant higher amount. Shrimp shell often exhibits dark or grey blue color. However, some lobsters have full or partial red shell. Further research of their colorants is expected.

Key words: shrimp, astaxanthin