Abstract:Japonica（Yanfeng）、Indica（Jianzhen），Shanlan rice（white）and Shanlan rice（red）from Hainan were measured by rapid viscosity analysis（RVA），differential scanning calorimetry（DSC）analysis，X-ray diffraction （XRD），rheology and in vitro digestion index to explore the differences in physical and chemical properties between the four rice.The results showed that the rice of the Shanlan series exhibited higher retrogradation values and lower disintegration values in of four kinds of rice，among which Shanlan rice（red）had higher paste temperature and Shanlan rice（white）was prone to aging and retrogradation.DSC analysis showed high melting enthalpy of Shanlan rice（red）in four samples.XRD indicated that Indica rice imparted high relative crystallinity due to the close aggregation of amylopectin double helices.Static rheological test showed that the paste of the four kinds of samples was non-newtonian fluid，which had the characteristics of pseudoplastic fluid.Among them，the rice of shanorchid series had higher G′and G″values and lower tangent values tanδ.Thixotropy indicated that the rice of Shanlan series was the most damaged under the action of shear stress.The in vitro digestion test proved that the rice of the Shanlan series had a high resistance to enzymatic hydrolysis，and the Shanlan rice（red）was particularly remarkable.A total of 43 volatile flavor compounds were detected in raw rice.After cooking，a total of 34 volatile flavor compounds were detected by gas chromatogra－phy-mass spectrometry analysis and the compound content was higher on the whole than that before cooking.