Liquid Phase Oxidation of Palm Stearin and Separation of Oxidation Products

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  • パームステアリンの液相酸素酸化反応と生成物の分離
  • パームステアリン ノ エキソウ サンソ サンカ ハンノウ ト セイセイブツ ノ

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A study was made of liquid phase oxidative cleavage of palm fatty acids and palm stearin into mono-and dibasic acids with middle carbon chains and their separation. Cobalt acetate used as a catalyst showed the highest activity in the oxidation of oleic acid. The optimum reaction temperature and oxygen pressure were 90°C and 30 kg/cm2, respectively. Under the conditions used, oleic acid was converted to dibasic acids and monobasic acids selectively. Oxidative cleavage of saturated fatty acids such as palmitic and stearic acid did not occur under the same conditions. Unsaturated and saturated acids in palm stearin were found to be oxidized in a stepwise manner at appropriate temperatures. The obtained products could be separated and purified, and the catalyst recovered by washing with hot water.

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