Abstract: To study the distribution of water and oil content in fried glutinous rice cake,the glutinous rice cake made of glutinous rice was taken as material in this experiment and was deep-fried for 6 minutes at 150,160,170,180 and 190℃,respectively. After cooling, the cake was obtained and separated into crust part,middle part,core part. By comparing the water and oil content of the original glutinous rice flour,the whole glutinous rice cake,the crust part,middle part and core part,the distribution of water and oil content in fried glutinous rice cake at different temperatures was studied. Results showed that,comparing with original glutinous rice flour, the water content was glutinous rice flour>core part>whole cake>middle part>crust part. On the contrary,the oil content was crust part>whole cake>middle part>core part>glutinous rice flour. The result of low field nuclear magnetic were showed that the bound water content was glutinous rice flour>core part>whole cake>middle part>crust part and the content of oil was consistent with the result of national standard. Frying temperature had a certain effect on oil content. With the increase of temperature,the oil content of the crust part first increased and then decreased,and the oil content at 170℃ was the maximum, which was 17.63%. The free water,bound water and oil in fried glutinous rice cakes had the same change trend. It was better to choose 150~160℃ when frying.