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Influences of antioxidant on Antarctic krill during storage at 2℃ and 25℃ were investigated after pretreatment by different wine extracted solutions (0.1, 0.5, 1.0 and 2.0 g/L) in the research by testing the indexes of PPO activity, TBARS, color changes and sensory evaluation. The results exhibited that the optimal solutions of wine extracted for antioxidant effectiveness at 2℃ and 25℃ were 0.1 g/L and 0.5 g/L, respectively. Under the situation, PPO activity, TBARS value and effects of blackening protection of Antarctic krill were better than any other solutions and control group, which could maintain the quality and extend shelf life for Antarctic krill effectively. Changes of A450 value and RGB value have significant correlation with storage time, therefore, those could be considered as the right indexes to reflect the degree of antioxidant. 