In order to achieve the rapid prediction of aureomycin contents in duck meat, quantitative analysis models of aureomycin contents in duck meat were established by using synchronous fluorescence spectroscopy and LSSVR method. Firstly, synchronous fluorescence spectroscopies between 250 nm and 450 nm were analyzed by using 3-D synchronous fluorescence spectroscopy, and 70 nm was selected as the optimum wavelength difference. Secondly, the sym8 wavelet with two levels decomposition was used to complete the pretreatment of the original synchronous fluorescence spectroscopy, and 16 characteristic wavelengths were selected as the inputs of detection model combining with genetic algorithm and the root mean square error of cross validation. Lastly, the performances of three models of LSSVR, BP and SVM_SteveGunn were compared. LSSVR model was optimal among them, and the determination coefficient R2 and the root mean squared error of prediction samples were 0.9491 and 2.5660，respectively. The experimental results showed that it was feasible to predict the aureomycin contents in duck meat combining with synchronous fluorescence spectroscopy and LSSVR. 