In the present study, 45 rice cultivars (lines) were chosen to test four protein components of glutelin, globulin, prolamin, albumin and 11 rice qualities including brown rice rate, milled rice ratio, head rice ratio, grain length, grain length/width, chalky rice rate, chalkiness, alkali spreading value, gel consistency, amylase content and protein content. The main results were gained as follows: 1) Glutenin content was the highest among the 4 protein components in different rice cultivars (lines), its average absolute and relative content was 7.84% and 78.04%, respectively, with a proportion of 80% in the total protein content. The prolamin content was higher than that of others with about 10.58% of the total protein content. The albumin and globulin content was the lowest, according for 8.17% and 2.76% of the total protein content, respectively. 2)There were significant difference among the 4 kinds of protein components of different rice cultivars (lines), the coefficient of variation was ranked by globulin, prolamin, albumin, glutelin in turn. 3)There were positive significant or very significant correlation between the total protein content and the protein content of 4 components in different rice cultivars (lines). The correlation coefficient between the total protein content and glutenin, prolamin, albumin, globulin content were 0.93, 0.60, 0.55, 0.32 respectively, which attained the very significant level except for globulin with the significant level. The positive correlation between glutenin and prolamin content was respectively reached the significant level (r=0.34), while the correlation between prolamin content and albumin, globulin content were reached the very significant level (r=0.71) and the significant level (r=029). The correlation between albumin and globulin content was reached positive very significant correlation (r=0.44). 4) The glutelin and prolamin content had close relation with rice quality in different rice cultivars (lines), albumin and globulin content, while, were demonstrated little influence on rice quality. The correlation coefficient (r = –0.50, –0.47 ) between glutelin and chalky rice rate, chalkiness were all reached negative very significant level, while, correlation coefficient (r =0.40, 0.58) between prolamin and milled rice ratio, head rice ratio were all reached positive very significant level.