Abstract: In this study,black rice,white glutinous rice,rice,yellow rice,brown rice,scented rice,maize,barley,sago and sorghum rice was selected as the apecimen,and the total flavonoids,total phenolics and in vitro antioxidant activity of ethanol extracts of food rice was studied. The results showed that the total phenolics and total flavonoids in the tested rice varieties were between 2.61~287.61 mg/g and 3.79~175.43 mg/100 g,respectively. The total phenolics and total flavonoids of black rice was highest(287.61±18.38 mg/g and 175.43±3.25 mg/100 g,respectively),and sago was the lowest(2.61±0.04 mg/g and 3.79±0.06 mg/100 g,respectively). The black rice showed strongest activity in total antioxidant capacity(354.18 U/g)and total reducing power(the absorbance was 2.91). The total antioxidant capacity of rice(4.62 U/g)and total reducing power of yellow rice(the absorbance of 5 dilution was 0.11)was lowest. The scavenging ability of black rice was the highest for DPPH·(when the addition amount was 2 μL,the clearance rate was 50%,IC₅₀=2 μL)and sago was lowest(when the addition amount above 1×10⁵ μL,the clearance rate was 50%,IC₅₀>1×10⁵ μL). Black rice had the highest scavenging ability for·OH(IC₅₀=diluted 250 times with 70% ethanol),and sago was lowest(IC₅₀=diluted 1.71 times with 70% ethanol). Black rice was the highest in scavenging capacity of NO₂^-(IC₅₀=diluted 500 times with 70% ethanol)and the corn was lowest(IC₅₀=diluted 2.97 times with 70% ethanol).Sago and white glutinous rice showed the highest scavenging capacity for O₂^-·(IC₅₀>diluted 10⁵ times with 70% ethanol)and corn was lowest(IC₅₀=diluted 2.46 times with 70% ethanol). Compared with other rice,the antioxidant activity of black rice was the highest. This study provided some theoretical basis for the further development of functional rice products.