Abstract: In order to investigate the effect on the shelf-life of sauce duck, antioxidant of bamboo leaves ( AOB) was added.AOB with concentrations of 0%, 0.10%, 0.15%, 0.20% and 0.25% were applied to soak the duck samples.The total bacterial count, total volatile basic nitrogen ( TVB-N) , peroxide value ( POV) , acid value ( AV) and sensory evaluation were determined to evaluate the effect of AOB as a natural preservative. The results indicated that different addition of AOB could inhibit the increase of total bacterial count, TVB-N, POV, AV and inhibit the decrease of sensory evaluation score in varying degree.Overall, 0.20% AOB displayed the best freshness effect.Meanwhile, the indicators were highly correlated with each other.In the production of sauce duck, AOB as a natural preservative, had a great potential in prolonging shelf-life of sauce duck, with good properties of anti-oxidation and anti-corrosion.