## 1 Introduction  
Camellia oil, derived from the seeds of the _Camellia oleifera_ plant, stands as a versatile and culturally significant substance with a rich history spanning centuries [1]. This edible vegetable oil has found its roots in Asian culinary traditions, particularly in China and Japan, where it has been celebrated for its health benefits and numerous applications [2, 3]. A large number of studies have garnered attention into the potential health benefits of camellia oil, which have demonstrated numerous functions, such as preventing cardiovascular disease [4, 5], inhibiting tumor growth [6], and preventing Alzheimer's disease [7, 8]. Additionally, researches have highlighted the essential roles of camellia oil in anti-asthmatic, anti-diabetic, anti-inflammatory, antioxidant, and antibacterial aspects [9, 10, 11]. Considering the various nutritional functions of camellia oil, its composition has been meticulously analyzed, with a particular emphasis on identifying and understanding the bioactive components. Various bioactive components in camellia oil have been reported, including fatty acids,tocopherol, squalene, polyphenols, and volatile compounds, etc. [2, 3]. As for the fatty acids of camellia oil, oleic acid stands out as the most abundant, constituting approximately 60.20-84.80%, followed by palmitic acid (7.10-31.30%) and linoleic acid (4.10-10.10%) [12; 13; 14]. Given this composition, the levels of unsaturated fatty acids (UFAs) in camellia oil typically range from 65.80% to 89.50%, which is similar to olive oil, resulting in camellia oil being known as the Oriental olive oil [12; 13; 14; 15]. In addition, the molecular species of triglycerides (TAGs) in camellia oil were studied, which are formed by connecting three fatty acid residues to one glycerol molecule. Given that oleic acid is the most abundant fatty acid in camellia oil, it was anticipated that the predominant TAG in camellia oil would be triolein (OOO), accounting for 45.43-47.69%, followed by palmitic-oleic-oleic (POO; 14.36-17.81%), together accounting for over 60% of total TAGs. Additionally, small amounts of TAGs, such as oleic-oleic-linoleic (OOL; 6.62-13.43%), palmitic-oleic-linoleic (POL; 3.19-5.59%), and palmitic-palmitic-oleic (PPO; 1.79-4.05%), were also observed in camellia oil [16; 17]. As a natural fat-soluble antioxidant, tocopherol prevents lipid oxidation and reduces the degree of peroxidation in cells [18], a property also observed in camellia oil. According to the literature [16; 19; 20], the content of \(\alpha\)-, \(\gamma\)-, and \(\delta\)-tocopherol in camellia oil was 3.60-771.00, 9.40-59.00, and 0.27-28.00 mg/kg, respectively. Notably, \(\beta\)-tocopherol was not detected in camellia oil. Additionally, squalene, an intermediate in the biosynthesis of phytosterols or cholesterol in plants and humans [21; 22], was found in camellia oil, with a concentration ranging from 26.33 to 756.38 mg/kg [16; 20; 23]. Furthermore, the functions of squalene in anti-cancer, antioxidant, and other biological functions have been confirmed [24; 25]. Similar to squalene, polyphenols exhibit a range of biological activities, such as anti-inflammatory, antioxidant, anti-tumor, and cardiovascular regulation [10; 26]. [PERSON] et al. [23] reported the polyphenol content in camella seed oil from six different areas, with the total polyphenol content ranging from 43.32 \(\upmu\)g/g to 72.77 \(\upmu\)g/g. Additionally, volatile compounds, used as an index to evaluate the quality of camellia oil, have been documented in some studies [27; 28], wherein the presence of aldehydes (17.03-44.54%), hydrocarbon (10.35-58.98%), alcohol (3.15-31.71%), ketones (1.12%), and esters (3.93-8.15%) was revealed. Various varieties of camellia oils, such as _C. oleifera, C. meiocarpa, C. vietnamensis, C. yuisienensis, C. chekiangoleosa, C. semiserrata_, and _C. gauchowensis_ currently are mass-produced in China. Among these, _C. oleifera_ holds the largest cultivated acreage, accounting for 98% of the total [29].