Abstract: Objective:To explore the extraction effect of subcritical water on the swimming crab waste,the effect of subcritical water temperature on the properties of extracts was investigated. Methods:Swimming crab waste extracts(SCWE)were prepared by subcritical water at the temperature of 140,170,200,230℃. The properties of SCWE were determined by Kay-type nitrogen method,phenol sulfuric acid method and high-performance liquid chromatography method. Results:When the subcritical water temperature were increased from 140℃ to 230℃,the contents of total sugar and ash were decreased from 1.86% and 9.23% to 0.27% and 6.35% respectively,and the ratio of weight molecular distribution with 180~1000 u was increased from 11.09% to 74.88%,while the protein content were increased and then declined. Based on the result of amino acid analysis,no significant differences in the amino acid composition were found between the SCWE extracted by subcritical water at 140℃ & 170℃ and swimming crab meat. However,the contents of aspartic acid,serine,threonine and arginine in the SCWE were decreased when the subcritical water temperature was further increased. With the increase of subcritical water temperature,the contents of both essential and non-essential amino acids were decreased after increasing,and the maximum value was found at the subcritical water temperature of 200℃. The lysine content in the SCWE extracted at subcritical water irrespective of temperature was higher than that in the WHO/FAO model. An isoelectric point was observed in the protein of SCWE extracted at 140℃. Irrespective of pH,the protein solubility of SCWE extracted at 170℃ was higher than that of the other SCWE. Conclusion:When swimming crab waste was extracted at 170℃ of subcritical water,the amino acids in the obtained SCWE were not destroyed,and the protein solubility was the highest.