Milchert Eugeniusz, Malarczyk Kornelia, Kłos Marlena
Institute of Organic Chemical Technology, Faculty of Chemical Engineering, West Pomeranian University of Technology Szczecin, 10 Pulaski St., 70-322 Szczecin, Poland.
Molecules. 2015 Dec 2;20(12):21481-93. doi: 10.3390/molecules201219778.
The general subject of the review is analysis of the effect of technological parameters on the chemoenzymatic epoxidation processes of vegetable oils, fatty acids and alkyl esters of fatty acids. The technological parameters considered include temperature, concentration, amount of hydrogen peroxide relative to the number of unsaturated bonds, the amounts of enzyme catalysts, presence of solvent and amount of free fatty acids. Also chemical reactions accompanying the technological processes are discussed together with different technological options and significance of the products obtained.
该综述的总体主题是分析工艺参数对植物油、脂肪酸和脂肪酸烷基酯的化学酶促环氧化过程的影响。所考虑的工艺参数包括温度、浓度、相对于不饱和键数量的过氧化氢量、酶催化剂的用量、溶剂的存在以及游离脂肪酸的量。同时，还讨论了工艺过程中伴随的化学反应以及不同的工艺选择和所得产物的意义。
