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| Structure and characteristics of Cinnamomum camphora seed kernel oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.01.006 |
| KeyWord:Cinnamomum camphora seed kernel oil triglyceride composition physicochemical property |
| FundProject:国家国际科技合作专项项目(2011DFA32770)；江西省科技支撑计划重大项目(20143ACG70015)；国家自然科学基金青年科学基金项目(31701651)；南昌大学食品科学与技术国家重点实验室自由探索课题(SKLF-ZZB-201517)；南昌大学食品科学与技术国家重点实验室目标导向项目(SKLF-ZZA-201610) |
| Author Name | Affiliation | | FENG Shaogui
LI Yanchen
DONG Chunyi
WEN Xuefang
YU Ping
ZENG Zheling | 1.School of Resource, Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
2.Jiangxi Province Key Laboratory of Edible and Medicinal Plant Resources, Nanchang University, Nanchang
330031,China
3.State Key Laboratory of Food Science and Technology, Nanchang University,
Nanchang 330047, China |
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| Abstract: |
| The fatty acid composition and distribution, and triglyceride composition of cinnamomum camphora seed kernel oil were determined by gas chromatography and liquid chromatography tandem mass spectrometry. In addition, the physicochemical properties and melting-crystallization characteristics of the oil were detected. The results showed that the fatty acids in cinnamomum camphora seed kernel oil were mainly medium-chain fatty acids, of which the contents of decanoic acid, lauric acid and octanoic acid were 60.25%, 35.88% and 0.45% respectively, and the content of long carbon chain fatty acid was less than 5%. The triglyceride composition of Cinnamomum camphora seed kernel oil was CCC (1255%), CCLa (56.38%), CLaLa and MCC (20.36%). The acid value, saponification value, iodine value and peroxide value of Cinnamomum camphora seed kernel oil were 0.32 mgKOH/g, 267.30 mgKOH/g, 5.70 gI/100 g and 0.03 g/100 g respectively. Its melting temperature was 21.63 ℃ and crystallization temperature was 1.54 ℃. At the temperature of the human body, the oil was completely in a state of melting, which was beneficial to the body for absorption and metabolism. |
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