不同提取方法对樟树籽仁油品质的影响Effect of different extraction methods on quality of Cinnamomum camphora seed kernel oil

旨在为樟树籽仁的开发提供参考，对樟树籽仁的主要成分进行测定，并分别以低温压榨法、热榨法、浸出法和超临界CO2萃取法制备樟树籽仁油，测定樟树籽仁油的基本理化指标、挥发性成分、脂肪酸组成及生育酚、多酚、甾醇、角鲨烯含量，考察不同提取方法对樟树籽仁油品质的影响。结果表明：樟树籽仁粗脂肪含量为61.5%；不同方法提取的樟树籽仁油的过氧化值及碘值无明显差异，超临界CO2萃取和低温压榨樟树籽仁油中磷脂含量较低；低温压榨樟树籽仁油的挥发性成分中含有较多的2-壬酮；樟树籽仁油中含有较高的饱和脂肪酸（≥95.88%），以癸酸（52.00%~53.44%）和月桂酸（40.88%~41.77%）为主；热榨樟树籽仁油中多酚含量最高，低温压榨和热榨樟树籽仁油中生育酚含量较高，且以β-生育酚和δ-生育酚为主；超临界CO2萃取和热榨樟树籽仁油中甾醇含量较高，且以β-谷甾醇为主；樟树籽仁油中角鲨烯含量较低。综上：樟树籽仁油富含中碳链脂肪酸；不同提取方法对樟树籽仁油中微量成分有一定的影响；对樟树籽仁热榨处理后，再对压榨饼进行二次浸出提取樟树籽仁油可能更适合樟树籽仁的开发利用。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 (4088%-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.