Abstract: This study was aimed to investigate the retrogradation effect of rice starch which caused by different concentrations of the proanthocyanidins (0, 5%, 10%, 15%). Effects of polyphenols on the retrogradation properties of rice starch by Rapid Viscosity Analysis, Differential Scanning Calorimetry, X-ray Diffraction, Fourier Transform Infrared (FTIR), Low Field Nuclear Magnetic Resonance and Scanning Electron Microscopy. The results showed when the mixture storaged for 7 days with the PC content increased, the crystallinity of rice starch gradually decreased. When the PC concentration was 15%, the crystallinity of rice starch decreased from 4.94% to 2.75%. The absorbance ratio of 1047 cm^-1/1022 cm^-1 of rice starch decreased gradually. When the concentration of PC reached 15%, the absorbance ratio decreased from 1.34 to 1.14. The thermal analysis with the concentration increased of PC. When results showed that with the content increased of PC, the retrogradation ratio of rice starch gradually decreased, and when the 15% PC was added to starch, the retrogradation ratio of rice starch decreased from 27.81% to 4.15%. The scanning electron microscopy results showed that the addition of PC made the microstructure of rice starch loose and porous. In summary, the study showed that proanthocyanidins could not only provide specific nutrients, but also as an effective starch retrogradation inhibitor added to the food system. It had provided theoretical support for the development of the food industry.