Abstract: To investigate the effect of vitamin C on the structure and digestive properties of lotus seed starch under microwave conditions, lotus seed starch-vitamin C complexes were treated with different microwave intensities (2, 4, 6, and 8 W/g). The structural and digestive properties of the complexes were characterized and analyzed using scanning electron microscopy, X-ray diffractometry, Fourier transform infrared spectroscopy, rapid viscosity analyzer and in vitro digestion simulations. The results showed that microwave treatment destroyed the granular, crystalline and short-range ordered structures of lotus seed starch, and changed its crystalline form from C-type to B-type, with a slight decrease in the digestive properties. The addition of vitamin C under microwave conditions increased the R_1047/1022 value, pasting temperature, ΔH, and resistant starch content of lotus seed starch, indicating that vitamin C enhanced the short-range ordering, thermal stability, and anti-digestibility of lotus seed starch during microwave treatment and inhibited its short-term retrogradation. These results indicated that microwave treatment destroyed the crystal structure of lotus seed starch; the interaction between vitamin C and lotus seed starch could effectively reverse the physical properties of starch destroyed by microwave heating, could effectively inhibit the retrogradation of lotus seed starch under microwave treatment conditions, and increased its anti-digestive properties.