为了研究物料组成对油炸样品油脂吸收的影响，以不同比例的马铃薯淀粉、谷朊粉、大豆分离蛋白和水为原料制备不同体系的重组马铃薯片，采用染色法测定体系中不同类型的油脂的含量，并利用扫描电镜（SEM）和体视显微镜（SM）观察油炸前后的结构特征。结果表明：重组体系中的蛋白质量分数越高，总油脂和结构油脂含量越低，添加谷朊粉的重组体系比添加大豆分离蛋白体系的总油脂含量低10.04%~16.69%。蛋白质的添加均会影响油炸前后的重组马铃薯片的表面及内部结构，且油脂含量随着蛋白质量分数的增加而降低。

In order to study the effect of material composition on the oil absorption of frying sample, the restructured potato chips mixed with different proportions of potato starch, wheat gluten or soy protein isolated and water were used as materials. Different oil fractions were determined by staining method. The structural characteristics of the samples before and after frying were observed by scanning electron microscopy (SEM) and stereomicroscope (SM). It was found that the total oil content and structural oil content decreased as the protein concentration increased. The total oil contents of wheat gluten restructured system were less than soy protein isolate system, for 10.04%-16.69%. The addition of protein affected the surface and internal structure of the restructured potato chips before and after frying, and the oil content decreased with the protein concentration increased.