Low-field　nuclear　magnetic　resonance　(Lf-NMR)　has　been　utilized　to　research　the　water　state　and　distribution　of　high-moisture　soft　margarine.　Bonding　mixture　of　β-sitosterol　and　γ-oryzanol　has　been　utilized　as　grease　texture　material　in　the　experiment　of　the　paper.　The　proton　transverse　relaxation　time　(T2)　was　determined　by　Carr-Purcell-Meiboom-Gill　(CPMG)　pulse　sequences.　The　distribution　of　the　T2　relaxation　indicated　that　the　relaxation　time　of　40~150　ms　region　could　reflect　the　information　of　fat　in　the　samples.　The　T2　relaxation　time　of　bound　water　and　free　water　were　decreased,　when　adding　bonding　mixture　of　β-sitosterol　and　γ-oryzanol,　the　free　water　content　demonstrated　strong　bonding　effect　between　bonding　mixture　and　water　molecules　significantly.　When　the　addition　of　bonding　mixture　reached　4%,　it　had　a　17.8%　decreasing　in　free　water　compared　to　the　blank　sample.　As　a　result,　the　bonding　mixture　of　β-sitosterol　and　γ-oryzanol　could　improve　the　microstructure　and　sensory　quality　of　the　soft　margarine　sample,　which　was　observed　by　polarized　light　microscopy　and　sensory　evaluation.　©,　2015,　Editorial　Department,　Chinese　Cereals　and　Oils　Association.　All　right　reserved.