Abstract: The composition,section structure and RVA characteristic spectrum of several brown rice were studied. Meanwhile,the cooking conditions of the japonica Longjing N0.1 brown rice were optimized,providing research ideas and theoretical basis for better exploration of the properties and application prospects of the new rice species.In this study,the RVA-Super4 rapid viscosity analyzer was used for the rapid determination of the roux characteristics of brown rice,and the contents of different kinds of water,total starch,protein,fat,amylose,total dietary fiber and ash were measured.The influence of soaking temperature,soaking time and water amount on cooking quality of japonica Longjing No.1 brown rice was determined by single factor experiment.Combined with response surface analysis,the optimal cooking conditions for brown rice of japonica Longjing No.1 brown rice were obtained as follows:Soaking time of 40 min,soaking temperature of 38 ℃,and water ratio of cooking of 1:1.8.Under these conditions,the cooking quality of brown rice of japonica Longjing No.1 brown rice was good,and the ratio of hardness to viscosity was 32.98±0.21,providing references for better solving the cooking problems of new rice.