Abstract: Most of the buckwheat foods were kept at cold storage, and the research on cold storage process of buckwheat starch retrogradation rule was beneficial to determine suitable storage conditions for the buckwheat food. In this experiment, the buckwheat starch was used as raw materials, the effect of starch concentration and storage time on buckwheat starch retrogradation were investigated. The experimental results showed that, when the buckwheat starch concentrations were 1% and 10%, the buckwheat starch retrogradation rate was higher at 0℃ storage, reaching above 30%. For concentrations of 5%, 15% and 20%, the retrogradation rates at 2℃ and 6℃ were higher. The buckwheat starch inclined to retrograde when its concentrations was in excess of 5% in cold storage. Electron microscopy images showed that buckwheat starch granule was irregular block with a rising or falling in surface, its particle diameter was of 1～10μm. Some of the granule surface had needle shaped holes. Retrograded buckwheat starch had adhesive structure. The maximum visible absorption of buckwheat starch attached with I 2 /KI was 564nm and its retrograded ones had no maximum absorption.