Rice bran， usually be used for the production of nutritional rice bran oil， is the main by-product of rice processing. But the utilization rate of rice bran is lower than 10% because of the rapid rancidity caused by rice bran lipase. Microwave treatment was used in this research. The aim of this study was to find the influences on the rice bran acid values， oryzanol contents， peroxide values and fatty acid compositions after microwave treatment. Results showed the microwave treatment reduced the lipase activity and restrained the increase of acid value significantly （P＜0.05）， especially for 6 min treatment， the acid value was still lower than 30 mg/g （KOH） in comparison to more than 155 mg/g （KOH） for the control group after 56 days storage. Furthermore， the oryzanol contents and fatty acid compositions were not influenced significantly （P＞0.05）， which indicated the rice bran oil was still in a good quality. Therefore， microwave treatment was a very good method for rice bran stabilization.