| 郭永生1，付建平1，徐志勇1，徐骏伟1，章力1，王慧宾1，吴磊1，曾哲灵2，文学方1.同提取方法对樟树籽仁油品质的影响[J].中国油脂,2025,50(3):.[GUO Yongsheng1, FU Jianping1, XU Zhiyong1, XU Junwei1, ZHANG Li1, WANG Huibin1, WU Lei1, ZENG Zheling2,WEN Xuefang1.Effect of different extraction methods on quality of Cinnamomum camphora seed kernel oil[J].China Oils and Fats,2025,50(3):.] |
| Effect of different extraction methods on quality of Cinnamomum camphora seed kernel oil |
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| DOI： |
| KeyWord:Cinnamomum camphora seed kernel oil extraction method oil quality |
| FundProject:江西省重点研发计划（20212BBF63035）；江西省科学院重点研发计划（2022YSBG21021）；江西省科学院省级基础研究项目(2022YJ2016)；江西省科学院重点研发计划一般项目（2022YSBG22029）；江西省中医药管理局科技计划一般项目（SZYYB20224534） |
| Author Name | Affiliation | | GUO Yongsheng1, FU Jianping1, XU Zhiyong1, XU Junwei1, ZHANG Li1, WANG Huibin1, WU Lei1, ZENG Zheling2,WEN Xuefang1 | 1.Institute of Applied Chemistry, Jiangxi Academy of Science, Nanchang 330096, China
2.School of
Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China |
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| 摘要点击次数: 86 |
| 全文下载次数: 54 |
| Abstract: |
| In order to provide reference for the development of Cinnamomum camphora seed kernel (CCSK), the main components of CCSK were determined, the CCSK oil(CCSKO) was prepared by cold pressing method, hot pressing method, leaching method, and supercritical CO2 extraction method respectively, and the basic physicochemical indicators, volatile components, fatty acid composition, and contents of tocopherols, polyphenols, sterols, and squalene of CCSKO were determined to study the effect of different extraction methods on quality of Cinnamomum camphora seed kernel oil. The results showed that the crude fat content in CCSK was 61.5%. There was no significant difference in peroxide value and iodine value of CCSKO extracted by different methods, and the phospholipid content was lower in supercritical CO2 extracted and cold pressed CCSKO.The cold pressed CCSKO had a large amount of 2-nonanone in its volatile components. CCSKO was found to be rich in saturated fatty acids (≥95.88%), mainly capric acid（52.00%-53.44%）and lauric acid (4088%-41.77%). The polyphenols content in hot pressed CCSKO was the highest. The total tocopherols contents in cold pressed CCSKO and hot pressed CCSKO were relatively high, with β-tocopherol and δ-tocopherol being the main components. The sterols contents in hot pressed and supercritical CO2 extracted CCSKO were relatively high, mainly β-sitosterol. The squalene content in CCSKO was low. In conclusion, the CCSKO is rich in medium-chain fatty acids, different extraction methods have certain influences on the trace components in the CCSKO, and after the hot pressing of CCSK, extracting CCSKO by leaching from the pressed cake may be more suitable for the utilization and development of CCSK. |
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