Abstract:Rice bran was stored at 25℃after different dry heat treatments to study the changes of rice bran fatty acid，peroxide value and malondialdehyde in different storage periods.The results showed that the fatty acid value and malondialdehyde content of the control group and the treatment group increased significantly with the prolongation of storage time；the peroxide value of the control group increased significantly，while the peroxide value of the treatment group decreased first and then increased.Increasing the extension of treatment time and temperature facilitates the control of the rice bran fatty acid values，but the too long processing time will cause significantly increased peroxide value and malondialdehyde during storage.