1H NMR and chemical analysis to characterize camellia oil obtained by different extraction methods: A comparative study using chemometrics

文献类型： 外文期刊

第一作者： Shi, Ting

作者： Shi, Ting;Wu, Gangcheng;Jin, Qingzhe;Wang, Xingguo

作者机构：

关键词： Camellia oil; Extraction methods; 1 H NMR; Fatty acids; Chemometrics

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 137 卷

页码：

收录情况： SCI

摘要： Camellia oil has become one of the most popular edible vegetable oils especially in China. It can be obtained by cold-pressing (CPE), soxhlet extraction (SE), aqueous enzymatic extraction (AEE), and supercritical carbon dioxide extraction (SC-CO2), while research on their efficient identification is limited. Thus, in this study, proton nuclear magnetic resonance (1H NMR) and conventional chemical analysis, respectively coupled to chemometrics, were employed to compare the camellia oils, produced by CPE, SE, AEE, and SC-CO2. The results showed an obviously overlapping among those four different extracted camellia oils, in both principal component analysis (PCA) and hierarchical clustering analysis (HCA), when using fatty acids as input variables. While two obtained PCA models showed good discrimination, according to the minor component compositions (alpha-tocopherol, squalene, stigmasterol, (3-sitosterol, (3-amyrin and lanosterol) and 1H NMR spectra, respectively. Additionally, by means of variable importance for the projection (VIP) scores, less 10 dominant 1H NMR spectra signals were screened out as detailed markers for different camellia oils classification. Therefore, 1H NMR combined with chemometrics may be applied as an efficient technique to classify different extracted camellia oils and potentially other vegetable oils.

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