In this experiment, the three key components including cellulose, hemicellulose and lignin and the physicochemical properties of different kinds of rice straw were measured and analyzed. The degree of crystallinity and crystallite dimension were measured and analyzed by X-ray diffraction. The difference of specific groups were evaluated qualitatively. The difference of surface morphology were observed by scanning electron microscopy. The efficiency of enzymatic saccharification directly or after alkali pretreatment indirectly were analyzed and compared. Compared to the a(conventional rice huang hua zhan), in five different kinds of super rice straws, it comes to the conclusion that the three varieties of b(hybrid rice Y liang you 1)、c(hybrid rice long liang you 2010)and f (hybrid rice Y liang you 143)were appropriate for enzymatic saccharification on the basis of the result of physicochemical properties and enzymatic saccharification.