The changes of glycerides,phospholipids,free fatty acids,physicochemical index and the correlation between indices were analyzed during processing of dry-cured duck.Temperature and humidity were controlled.Lipids were distilled using chloroform-methanol,then were separated by solid phase extraction(SPE).Free fatty acids(FFA)were determined via capillary gas chromatography.Results showed that:Phospholipids and FFA content in intramuscular fat changed significantly compared to that in subcutaneous fat and this was the main changes of lipolysis in dry-cured duck.FFA in intramuscular fat,especially oleic acid(C18:1) and linoleic acid(C18:2) were mainly generated from intramuscular phospholipid degradation.Glycerides and phospholipids in subcutaneous fat caused the accumulation of FFA.Palmitic acid(C16:0),steartic acid(C18:0),oleic acid(C18:1) and linoleic acid(C18:2) were the dominant fraction of FFA in dry-cured duck.