Abstract: For comprehensive utilization of camellia oil cake, the chemical compositions of camellia oil cake were analyzed. The total content of carbohydrate, crude fiber and protein is nearly 75 %. It indicated that camellia oil cake could be liquefied efficiently. Liquefaction technique of camellia oil cake was carried out using phenol as liquefacient, and sulfuric acid as catalyst. Effects of reaction temperature, mass ratio of phenol to camellia oil cake, reaction time, usage of catalyst on liquefaction were investigated. The optimal liquefaction conditions are as follows: liquefaction time of 1.5 h, liquefaction temperature of 140 ℃, li-quid ratio of 4 and catalyst dosage of 4%, with a liquefaction residue rate of 16.25 %. The structure of camellia oil cake, liquefied residue and liquefied products were characterized by Fourier Transform Infrared Spectroscopy (FT-IR). Result showed that camellia oil cake subjected to obvious phenolization and etherification reactions with phenol. This led to more active functional groups formed. Moreover, the structure of protein was destroyed during reaction. It means protein was undergoing liquefaction, as well.