公开(公告)号：US20160221939A1

公开(公告)日：2016-08-04

申请号：US15021419

申请日：2014-09-11

Applicant: RHODIA OPERATIONS

Inventor： Denis REVELANT ,  François METZ ,  Valery DAMBRIN ,  Marie CHAUVE

IPC: C07C313/04 ,  C07C303/02 ,  B01J31/02 ,  C07C313/02

CPC classification number: C07C313/04 ,  B01J31/0227 ,  C07C303/02 ,  C07C303/32 ,  C07C313/02 ,  Y02P20/582 ,  C07C309/06

Abstract: The invention concerns a method for preparing an oxysulphide and fluorinated derivative, said method comprising the reacting, in the presence of an organic solvent, of: i) at least one compound of formula Ea-COOR (I), in which Ea represents the fluorine atom or a group having 1 to 10 carbon atoms chosen from fluoroalkyls, perfluoroalkyls and fluoroalkenyls and R represents hydrogen, a monovalent cation or an alkyl group, and ii) a sulphur oxide, said method being such that the initial molar ratio (sulphur oxide/compound of formula (I)) is less than 0.4 and the concentration of sulphur oxide dissolved in the reaction medium is kept constant for the entire duration of the reaction to a value of between 0.2% and 3% by weight by means of continually adding said sulphur oxide to the reaction medium.

Abstract translation: 本发明涉及一种制备氧硫化物和氟化衍生物的方法，所述方法包括在有机溶剂存在下使下列物质反应：i）至少一种式Ea-COOR（I）化合物，其中Ea表示氟 原子或具有1-10个碳原子的基团，其选自氟代烷基，全氟烷基和氟烯基，R代表氢，一价阳离子或烷基，和ii）硫氧化物，所述方法使得初始摩尔比（硫氧化物/ 式（I）化合物）小于0.4，并且在反应介质中溶解的硫氧化物的浓度在反应的整个持续时间内保持恒定为0.2重量％至3重量％之间的值，通过连续添加所述 硫氧化物加入到反应介质中。

公开(公告)号：US20180230500A1

公开(公告)日：2018-08-16

申请号：US15751058

申请日：2016-07-28

Applicant: RHODIA OPERATIONS

Inventor： Marie CHAUVE ,  Stéphanie FOUCHER ,  Sophie GALINAT ,  Guillaume PIREAU

IPC: C12P7/24 ,  C12M1/00

CPC classification number: C12P7/24 ,  C12M29/04 ,  C12M29/18 ,  C12M47/10 ,  C12P7/22 ,  Y02P20/582

Abstract: The present invention relates to a new process of vanillin production from a substrate by bioconversion and that allows a continuously producing and removing vanillin from the fermentation broth as it is formed. In particular, the invented process advantageously allows to reduce the residence time of vanillin in the fermenter and to maintain the vanillin concentration, in the fermentation broth, below its toxic level for the microorganism.