Abstract: The amylose was separated from rice starch and the method for analyzing the molecular weight distribution of amylose was set up in order to obtain the structure information of amylose from rice starch. Aqueous leaching of amylose from rice starch was carried out in order to analyze the molecular weight distribution and root mean square radius of amylose from rice starch. The amylose leached out at different temperatures during pasting was controlled by a rotational rheometer. The molecular structure of amylose from rice starch was analyzed by a HPSEC-MALLS-RI system. The range of Mw values of amylose from different types of rice starch is from 3.29×10⁵～2.75×10⁶. There are no significant differences in the molecular weight distribution, Mw and RMS of the amylose leaches out at the temperature between the onset pasting temperature and 90℃. The method developed in our study is convenient and easy to control.