In this study， turbot was stored in refrigerators at 4 ℃ and -18 ℃， the effects of different storage temperatures and thawing methods on purine content in turbot were analyzed carefully. The frozen turbot at -18 ℃ was thawed by flowing water and 40 ℃ warm water. The purine content in the skin and viscera of turbot meat was detected by HPLC. It was found that the total purine content in fish stored at -18 ℃ was lower than that stored at 4 ℃， and the use of flowing water to thaw fish could inhibit xanthine production to some extent. In addition， compared with fish skin and viscera， fish had the lowest purine content. With the increasing of storage time， the total purine content in fish meat increased first and then decreased， the total purine content in fish skin decreased with the extension of storage time. And the purine content in the viscera was the highest in all parts of the fish， and the content gradually increased at the storage of 4 ℃.