Abstract: During the process of frying, the content changes in polar components produced in frying oil were determined by silica column chromatography and HPSEC, and their effects on the microstructure and texture of fried food were discussed. The puncture forces and microstructures of fried food were analyzed using Textural Analyzer and Electron Microscopy, respectively. With the increase of frying time, the total contents of polar components or polymers increased linearly; the microstructure became worse and worse, few changes in food puncture were observed, but its compression coefficient decreased while shear coefficient slightly increased. The polar components produced in frying oil greatly affected the microstructure and influenced the values of Ka and Kp to a certain extent, but the effects of polar components on texture of fried food were partly characterized by the changes in values of Ka and Kp.