| Camphor tree seed is the fruit of camphor tree,and is also one of the main woody oil crops in China.Cinnamomum camphora seeds have an oil content of over 40% and contain up to 90% of medium carbon chain fatty acids such as capric acid and lauric acid,making them highly distinctive.However,there is currently a lack of systematic research on the quality characteristics of camphor tree seed oil,and there is also a lack of product development using the characteristics of carbon chain triglycerides.Therefore,in this paper,camphor tree seed oil was prepared using different processing methods using camphor tree seed as raw material.By comparing its composition characteristics and antioxidant capacity,suitable processing techniques for camphor tree seed oil were selected;Using the characteristics of camphor tree seed oil composition,a margarine product rich in medium chain fatty acids was developed.The main research contents and results are as follows:Firstly,six camphor tree seed oils were prepared by two pretreatment methods,namely,shelling and shelling,combined with three extraction methods,namely,press method,n-hexane extraction method,and aqueous enzymatic method.By comparing the fatty acid composition and nutrient content of tocopherol,sterol,and squalene in six camphor tree seed oils,the compositional characteristics of camphor tree seed oil were obtained;The main processing methods that affect the compositional characteristics of camphor tree seed oil were obtained by cluster analysis.The experimental results showed that the content of capric acid in camphor tree seed oil was 53.73-60.60%,the content of lauric acid was 34.95-39.77%,and the total content of medium carbon chain fatty acids was 94.62-95.65%.Pretreatment methods have a small impact on the composition of fatty acids,but processing methods can have a significant impact.The decanoic acid content of the leaching method is the highest,with 60.60% and 59.72% for the shelled and shelled groups,respectively,while the lauric acid content of the aqueous enzymatic processing method is the highest,with 9.42% and 39.77% for the shelled and shelled groups.The content of tocopherols in camphor tree seed oil obtained by pressing the shell group was the highest,at 340.67mg/kg,while the content of sterols in the water enzyme shell group was the highest,at 553.39 mg/kg.Cluster analysis showed that processing methods and pretreatment methods jointly affected the composition characteristics of camphor tree seed oil,while processing methods had a greater impact.Secondly,the basic physical and chemical indexes of six camphor tree seed oils,such as acid value,peroxide value,anisidine value,antioxidant capacity,total oil DPPH,nonpolar component DPPH,polar component DPPH,and FRAP scavenging free radicals,were tested.Combining regression analysis and principal component analysis,the main substances affecting the antioxidant capacity of camphor tree seed oil and the optimal processing method were obtained.The experimental results show that pressing method can significantly improve the antioxidant capacity of camphor tree seed oil.The polarity,nonpolarity,and total oil of the pressed shell pack FRAP DPPH were 1612.33 μmo l TE/100 g,23.16 μmol TE/100 g,43.71 μmol TE/100 g,and 130.95 μmol TE/100 g,respectively.The acid value of camphor tree seed oil produced by aqueous enzymatic method was the lowest,with the values of 1.50 mg/g for shelling and 4.57 mg/g for shelling,respectively.The minimum peroxide value of the pressing method is 0.14 mmol/kg and 1.34 mmol/kg,respectively.Regression analysis found that the peroxide value of camphor tree seed oil is the most important factor affecting its antioxidant capacity.According to the principal component analysis,the comprehensive ranking of pressed camphor tree seed oil with shell is the highest,which is the most suitable processing method.Finally,the camphor tree seed oil and palm stearin obtained by pressing and shelling were subjected to Lipozyme TL IM enzymatic transesterification and sodium methoxide catalyzed chemical transesterification,respectively.The mixed physical method was used as a control to prepare group samples.By comparing the composition characteristics,thermodynamic properties,and crystal form of structured lipids prepared by different transesterification methods,a suitable preparation method for producing margarine based oils was obtained.The experimental results show that both transesterification methods generate medium and long carbon chain triglycerides,mainly CCO,CCP,CLa O,and La PP,with a sliding melting point of 28.7 ℃ to41.5 ℃.The SFC of all samples at 20 ℃ is greater than 10%,indicating that they have good oil leakage prevention characteristics.Both enzymatic transesterification and chemical transesterification reactions have improved the palatability of the sample.Using enzymatic transesterification of camphor tree seed oil: palm stearin at 30:70 to prepare margarine,the acid value(0.47 mg/g),peroxide value(0.62mmol/kg),and water content(13.79%)are low,and the whipping characteristics are excellent,which can meet the requirements of margarine. |
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