Glutinous rice flour packaged with different materials was tested using accelerated storage testing method. Moisture content, fatty acid, color and clump count of mould and saccharomycetes were selected as quality evaluation index of glutinous rice flour. The results showed that when relative humidity is 90% and temperature is 37 ℃, along with the increase of storage time, the value of moisture content, fatty acid, yellowness index and clump count of mould and saccharomycetes increase, and whiteness decrease; the higher the water vapor transmission rate and oxygen permeability, the more significant the influence on glutinous rice quality.