Abstract
The epoxidation reaction of various vegetable oils (soybean, sunflower, corn, cottonseed, palm, etc.) was carried out using super formic acid as an oxidizing agent, which was formed in situ by the interaction of formic acid with hydrogen peroxide. As a result of palm oil epoxidation, the formic acid/hydrogen peroxide system, at a molar ratio of 1.0: 5.0: 2.0 (VO : HCOOH: H 2O2), stirring speed 350 turns/min, temperature 60°C and reaction time 180-240 min. was used as an optimal condition for the epoxidation reaction of other vegetable oils. It found that the introduction of the entire amount of hydrogen peroxide for 30 minutes leads to a sharp decrease in the efficiency of epoxidation due to decomposition of hydrogen peroxide due to an uncontrolled increase in the temperature of the reaction medium) where toluene was used as a solvent (yield of epoxidized products is 64-71%). And, with a portioned supply of hydrogen peroxide 50 + 30 + 30g every 10-30 minutes, without the use of a solvent, the yield of epoxidized oils reaches 67-78%.