The invention relates to a method for determining a corn starch gelatinization degree and belongs to the technical field of chemical component detection. The method comprises the steps of mixing two equal parts of corn with equivalent anhydrous sodium acetate-acetic acid buffer solutions respectively to obtain a first sample and a second sample, wherein an empty sample only contains anhydrous sodium acetate-acetic acid buffer solution, and performing complete gelatinization on the first sample; adding equivalent composite amylase solution into the three samples, and after primary heat treatment, sequentially adding equivalent sulfuric acid solution and sodium tungstate solution; performing constant volume filtration, collecting filtrate, and obtaining a complete gelatinization sample, a to-be-measured sample and a blank sample; taking the same amount of three groups of samples, respectively adding basic iron potassium ferricyanide solution, and after secondary heat treatment, respectively adding acetate solution and potassium iodide solution, using sodium thiosulfate solution to perform titration until the solutions become pale yellow, adding starch indicator, continuing to perform titration until the solutions become milk white, and calculating the gelatinization degree. Reagents used for the determination method are wide in source and moderate in cost, and results obtained by determination through the determination method are accurate and effective.