The content of starch, especially amylopectin, in sorghum seeds are extremely important to the quality of Moutai-flavor liquor which was fermented from sorghum, yet the research on determination for starch, amylose and amylopectin is paid great attention. Fourier transformed near infrared spectroscopy (FT-NIRS), due to its accuracy, stability, quickness and non-destructiveness, was successfully applied to setup a simultaneous determination system of starch, amylose and amylopectin. The results showed that the correlation coefficients of starch, amylose and amylopectin quantitative models were 0.954 9、0.923 6 and 0.940 1, while the root mean square errors of cross validation were 1.027 1、0.088 5 and 1.264 6. Thus it was concluded that FT-NIR is absolutely appropriate for the analysis job.