文献类型：期刊文献

英文题名：Recent Progress in Microwave-assisted Modification of Vegetable Oils or Their Derivatives

作者：Zhang, Jinshuai[1,2,3,4,5] Hu, Yun[1,2,3,4,5] Zhang, Fei[1,2,3,4,5,6] Lu, Jianyu[1,2,3,4,5] Huang, Jia[1,2,3,4,5] Liu, Chengguo[1,2,3,4,5] Jia, Puyou[1,2,3,4,5] Hu, Lihong[1,2,3,4,5] An, Rongrong[7] Zhou, Yonghong[1,2,3,4,5]

第一作者：Zhang, Jinshuai

通信作者：Liu, CG[1];Zhou, YH[1];Liu, CG[2];Zhou, YH[2];Liu, CG[3];Zhou, YH[3];An, RR[4]

机构：[1]Key Lab Biomass Energy & Mat, Nanjing, Jiangsu, Peoples R China;[2]Coinnovat Ctr Efficient Proc & Utilizat Forest Re, Nanjing, Jiangsu, Peoples R China;[3]Chinese Acad Forestry, Key Lab Chem Engn Forest Prod, Natl Forestry & Grassland Adm, 16 Suojin Wucun, Nanjing 210042, Peoples R China;[4]Chinese Acad Forestry, Natl Engn Lab Biomass Chem Utilizat, 16 Suojin Wucun, Nanjing 210042, Peoples R China;[5]Chinese Acad Forestry, Inst Chem Ind Forest Prod, 16 Suojin Wucun, Nanjing 210042, Peoples R China;[6]Jiangsu Police Inst, Nanjing 210031, Peoples R China;[7]Nanjing Univ Posts & Telecommun, Coll Geog & Biol Informat, Nanjing 210023, Peoples R China

年份：2020

卷号：24

期号：8

起止页码：870-884

外文期刊名：CURRENT ORGANIC CHEMISTRY

收录：;Scopus(收录号：2-s2.0-85086431858);WOS:【SCI-EXPANDED(收录号:WOS:000543366800004)】；

基金：The authors are grateful to the financial support from the National Natural Science Foundation of China (31770615 and 31822009), the Natural Science Foundation of the Higher Education Institutions of Jiangsu Province (17KJB140017), and the Nanjing University of Posts and Telecommunications Science Function (NY215069).

语种：英文

外文关键词：Vegetable oils; microwave-assisted modification; transesterification; esterification; epoxidation; polymerization

摘要：Vegetable oils have been widely used in food, surfactants, lubricants, biodiesel, coatings, and other fields due to their advantages such as renewable, abundant, suitable for further processing, and biodegradable. On the other hand, microwave technology has attracted extensive attention in organic and polymeric chemistry because the technology can greatly shorten the reaction time, improve the yield of products, reduce side reactions, etc. This paper summarized recent advances on the microwave-assisted modification of vegetable oils or their derivatives, such as esterification of free fatty acids, transesterification of triglycerides, epoxidation, and polymerization.