The lipid classes of Antarctic krill meal were analyzed, and the fatty acid compositions of different lipid components were comparatively studied by gas chromatography/mass spectrometry (GC/MS) after preparation by thin layer chromatography and acid-catalyzed esterification. The main results were as follows: ①The lipid components were abundant in Antarctic krill meal, and the content of total lipids was up to 11.37%. The total lipids were primarily composed of triglycerides, phospholipids and free fatty acids, while the total cholesterol content was low. ②The predominant fatty acids of total lipids were C16:0, C18:1n-9, C18:1n-7, C20:5n-3 and C22:6n-3, and the total content of C20:5n-3 and C22:6n-3 reached 30.67%, which indicated that Antarctic krill meal had the high nutritional value and great potential for development in lipids. ③Significant differences were demonstrated among the fatty acid compositions of different lipid components. The saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) of cholesterol esters and triglycerides were significantly higher than those of free fatty acids and phospholipids (P<0.05); whereas the polyunsaturated fatty acids (PUFA) of free fatty acids and phospholipids were 48.50% and 49.96%, respectively, and were markedly more than 13.11% in cholesterol esters and 24.36% in triglycerides (P<0.05).