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Patinopecten yessoensis after depuration were put into 2 groups with 4℃ or 10℃ according to the processing of Zhangzidao company and keep alive in seawater at low temperature.During the period of keeping alive (2, 4, 6days), the changes of main nutrition components of Patinopecten yessoensis were studied.Compared keeping alive at the 0 day, the results suggested that when keeping Patinopecten yessoensis alive at low temperature, the crude protein and moisture of them kept steady, the crude fat and the glycogen content showed the great drop tendency, 38.9% and 24.5% decreased independently at 4℃, 53.4% and 40.1% decreased at 10℃.The lactic acid was significantly increased, 32.5% increased at 4℃ and 43.3% increased at 10℃.Keeping Patinopecten yessoensis at 4℃ seemed be better for maintaining the main nutrition components.And the keeping alive processing from Zhangzidao company is good for Patinopecten yessoensis products quality.