Ozone oil, also known as ozonated oil, is composed of: ozone and unsaturated fatty acids. Among them, unsaturated fatty acids are divided into three categories: omega-9 series unsaturated fatty acids represented by oleic acid contained in camellia oil, omega-6 series unsaturated fatty acids represented by sulfinic acid contained in vegetable oil, and fish oil. The omega-3 series of unsaturated fatty acids represented by the 20-carbon 5-enoic acid (EPA) and the 22-carbon 6-enoic acid (DHA). Conventional ozone oil is based on olive oil, which is rich in 80% oleic acid (18:in=6). 1.0g of oil can absorb up to 160mg of ozone. Post-ozonation analysis Using nuclear magnetic resonance (NMR) chromatography to characterize the modification, a new carbon signal was found to be associated with the Criegee ozonide peak around 105 ppm. The complete disappearance of the alkene carbon signal at 130 ppm and the absence of carbonyl compounds and carboxylic acids was concluded by combining the resonance chromatography data, elemental analysis and high performance liquid chromatography (HPLC). Long-term ozonation leads to the formation of special glycerol trimolecular ozone compounds, ozonated oils. Physical properties of ozone oil: The half-life of ozone oil at room temperature and pressure is about 3 years, which will be affected by the rise and fall of temperature. Below zero, the half-life can be extended to about 50 years. Above 270 degrees, the instant decomposition of ozone does not occur. re-exist.