In this paper， the effects of tea polyphenols， resveratrol， malic acid， proanthocyanidins and pullulanase on the structure of lotus root starch and the formation of slow digestible starch were studied. The structure of lotus root starch samples was characterized by FT-IR， XRD and SEM. The slow digestion characteristics of lotus root starch were characterized by the content of slow digestible starch （SDS）. The results of FT-IR， XRD and SEM showed that polyphenol lotus root starch are connect mainly by hydrogen bonds， to some extent hindered the retrogradation of starch. The results of SDS content showed that tea polyphenol， malic acid， procyanidins stach complex increased the lotus root starch and lotus root starch of slowly digestible， and pullulanase and polyphenols have synergy to starch modification， the experimental results showed that the contents of SDS of lotus root starch modified by tea polyphenols and proanthocyanidins combined with pullulanase reached 22.81% and 21.36%， respectively， which was the most suitable for the modification of lotus root starch.