Advancing quality evaluation and origin tracing of Hainan Camellia oleifera oil through Lipidomics and multidimensional analysis

作者：Huan Huang, Pengyin Li, Rongli Li, Hongjian Zhang, Yan Tian, Lianhe Zheng, Qingsong Wang, Tian Li · 发表于：Food Chemistry X · 年份：2026 · DOI：10.1016/j.fochx.2026.103985 · 被引用次数：1 · 研究领域：Edible Oils Quality and Analysis、Lipid metabolism and biosynthesis、Tea Polyphenols and Effects

oil is a high-value woody edible oil in China. To clarify origin-specific quality traits and formation mechanisms, this study systematically analyzed oil from four representative Hainan producing areas using a multidimensional approach, including physicochemical properties, functional components, fatty acids, volatiles and lipidomics. Multivariate statistics and KEGG pathway enrichment were applied to screen biomarkers and explore molecular mechanisms. Oils from different areas showed distinct characteristics, with Qiongzhong oil demonstrating optimal comprehensive quality. Core origin-discriminative biomarkers and four key metabolic pathways closely related to quality variation were identified, with altitude and soil pH as the primary environmental factors. This study fills the gap in tropical Camellia oil research and provides technical support for origin tracing and quality evaluation.