The invention belongs to the technical field of food detection and particularly relates to a method for measuring the 
amylase content and 
amylopectin content of rice with half grains. The method comprises the following steps that firstly, 
rice flour is prepared, wherein single rice grains are taken and manually hulled, seed coats and 
aleurone layers are removed with a knife blade to obtain polished rice grains, then each polished 
rice grain is transversely 
cut into two half grains, and the half grains without the germ parts are taken and ground into polished rice flower with a 
grinding stick; secondly, fat and soluble 
sugar of the polished 
rice flour are removed, wherein the polished 
rice flour obtained in the first step is weighed and evenly mixed with 100% chromatographically-pure methyl 
alcohol, the mixture is heated for 10 min at 100 DEG C and then centrifuged at 10000 g, then precipitate is collected, the step is repeated 2-3 times, and the precipitate is mixed, wherein the dosage ratio of the polished rice flour to methyl 
alcohol is 0.6 mg / 1.0 ml; thirdly, 
starch is gelatinized, and linear chains and 
branch chains are separated; fourthly, parameters of a gel 
permeation chromatograph are set; fifthly, the ratio of 
amylase content / 
amylopectin content is directly obtained according to the ingredient outlet 
peak area ratio of 
amylase to 
amylopectin.