SK50052007A3 - Process for preparing mixtures of conjugated fatty acids - Google Patents

Description

Technical field

The present invention relates to a process for the production of mixtures of conjugated fatty acids and their derivatives from the oils of the fruits of Silybum marianum (L.) -Gaertner and of the honey bee (Dracocephalum moldavica L.), which are used as raw materials for the production of cosmetics and feed supplements.

BACKGROUND OF THE INVENTION

The fruits of both the Earthball and the honey bee contain a number of biologically active substances. Oils represent an important group of these substances in terms of their positive effects on human health. The general characteristic of these oils is the high content of polyunsaturated fatty acids, mainly from the group ω-3 or ω-6. These acids belong to the group of so-called essential fatty acids, whose intake in the human diet is necessary for the proper functioning of the whole organism. It is known in the art (Karlson P. et al .: Pathobiochemistry, 2nd edition, Academia Prague 1987) that essential fatty acids are essential building blocks for a number of other highly biologically active substances from the prostaglandins, prostacyclins, thromboxanes, leukotrienes, etc. that directly affect the operation of biochemical processes in human tissues.

According to the patent CZ 295611, oils in the fruit of both the thistle and the bee are contained to a significant extent, corresponding to a weight content of from about 15% to about 35% by weight. depending on climatic conditions, variety and other factors. Oils obtained by pressing the whole fruits of the abovementioned plant species contain, as the main component, fatty acid esters, predominantly in the form of triacylglycerols, to a lesser extent diacylgylcerols and monoacylglycerols. In addition to these substances, free fatty acids and small amounts of phytosterols, phytosqualenes, phospholipids, terpenic derivatives, dyes, etc. are present in oils. as well as degradation products of all these substances. The basic difference in the qualitative composition of the oils of both plant species lies in the fact that while in the oil from the fruit of the thistle we find in the representation of fatty acids high levels of linoleic acid, ie 9 (Z), 12 (Z) -octadeca-9,12-dienoic acid. usually over 50 wt. ).

In addition to linoleic acid and α-linolenic acid, the geometric and positional isomers of these acids, the so-called conjugated fatty acids, are also important for the human organism. in the digestive tract of ruminants. These conjugated fatty acids are then excreted into milk fat, which thus becomes one of the most important sources of these substances for the human body. Conjugated fatty acids, which are readily incorporated into metabolic processes in the human body, have described a number of positive effects on human health. According to the state of the art, the most important properties include, in particular, an overall improvement in fat metabolism leading to the optimization of fat stores in the human body (International Published Application WO 2004/096748) and anticancerogenic effect (Agarashi M., Miyazawa T .: Cancer Letters 148 (2000)). , 173-179), anti-decalcifying effect of the bone (US published application US 20050171368), reducing the risks of cardiovascular disease (European published application EP 1 526 126), strengthening the immune system (international published application WO 03/090739), etc. In addition to these effects, conjugated fatty acids have potent antioxidant effects and can thus be considered effective adaptogens (MacDonald A. B .: J. Am. Coli. Nutr. 19 (2) (2000), 111S-118S). In topical application, the effect of the natural UV protection factor of conjugated fatty acids, given by the amount and position of the double bonds in the molecules of these substances, is also applied.

Due to changes in dietary habits, general environmental degradation and increased risks due to lifestyle changes and the like, it is desirable to supplement the human diet with conjugated fatty acids to the extent necessary. Although the first attempts have been made to genetically modify plants where conjugated fatty acids and their derivatives would be produced by natural biochemical processes (International Published Application WO 2004/005442) or studied microorganisms capable of synthesizing conjugated fatty acids by biochemical conversion of natural substances (International Published Application WO 03/080850), the main source for the artificial preparation of conjugated fatty acids still remains chemical reactions using suitable natural oils and fats as the source material. A number of technologies have been developed for the artificial preparation of conjugated fatty acids from these sources. The vast majority of them are based on the reorganization of the position and geometry of the double bonds in the polyunsaturated fatty acid molecules under the influence of heat. In order to achieve the reaction as rapid as possible, it is suitable to carry out the reaction in an alkaline medium (see International Publication No. WO 03/046115). From the point of view of arrangement, these reactions are carried out both in a batch process and in a cascade or continuous embodiment (WO 03/035811). The general complication of these processes is that the fatty acid double bonds are very sensitive to oxidation processes, so to achieve the highest yields and purity of the end products, the reactions must be carried out with limited oxygen access to the reactants, as reported by Brimberg UI, Kamal- Eldin A. Eur. J. Lipid Sci. Technol. 105 (2003) 17-22). This effect can be achieved in several ways. The most widespread is the application of a suitable inert atmosphere during the reaction itself and subsequent processing of the reaction mixture to the final product. The disadvantage of this method of preparation is then the need to carefully fill the gas phase above the reaction mixture with an inert gas, which makes it necessary to include this gas in the entire process and further to check the completeness and filling condition before and during all processes.

Another alternative is to carry out the reactions and processing of the products in the absence of the gas phase. Continuous process design is suitable for this process, but is difficult to regulate, and also due to the fact that during the processes, due to the elevated temperatures and the inherent chemistry of the reaction, the expansion of the reaction mixtures is applied and must be taken into account and appropriately eliminated. .

The obtained products - free fatty acids or their esters - are often additionally freed of undesirable components, which are most often degradation products of substances, primarily present in the starting material or formed only during the actual reaction. Standard techniques such as vacuum distillation (see, e.g., International Publication WO 2005/067888), simple crystallization (see, e.g., International Publication WO 2004/055142), or liquid-liquid extraction, are most commonly used for this refining step. a liquid (see, e.g., WO 03/104472), and the like. The common denominator of these processes is again the need to eliminate oxidation processes and the need to minimize thermal or alkaline or acidic exposure. In the opposite environment, subsequent reactions are applied which lead to a further reorganization of the positions or arrangement of double bonds in fatty acid molecules, or to the overall degradation of the molecules of unsaturated fatty acids or their derivatives.

In order to eliminate, under acceptable conditions, the negative effect of oxidation during the reaction leading to the formation of conjugated fatty acids from the oils of the fruit of the thistle and the honey bee, as well as the subsequent processing of the reaction mixture into the final products. At the same time, it was desirable to apply a sufficiently effective technique to remove any degradation products from the reaction products that would preserve the chemical nature of the products without further alterations due to subsequent reactions or other degradation processes.

SUMMARY OF THE INVENTION

The above drawbacks are largely eliminated by the process of producing conjugated fatty acid mixtures of carbon chain lengths up to C, g and the total number of double bonds 2 or 3, and derivatives thereof, first carrying out the step of direct isomerizing conversion of vegetable oil by heat and alkaline to salt conjugated fatty acids, in the next step the fatty acids are released by the action of the mineral acid, then the mixture of the obtained fatty acids is subjected to a derivatization step, followed by optional purification of the derivatives, where the individual steps, especially the isomerization step, vacuum.

Preferably, the oil is the oil of the fruit of the thistle or the bee, or a mixture thereof.

In particular, all the steps of preparing the conjugated fatty acid mixtures and their derivatives are carried out under vacuum, i.e. first under alkaline conditions under heat treatment, followed by treatment of the reaction mixture and then esterification with a suitable type of alcohol, preferably ethanol.

Subsequent refining of the final product is carried out on a selective sorbent or by crystallization thereof in the form of inclusion compounds (so-called clathrates, i.e. interstitial compounds).

After carrying out the appropriate laboratory and consequently pilot and operational tests, it has been found that all processes as described and under the conditions mentioned above proceed in high yield and purity of the product, regardless of the type of oil used.

The subject matter of the invention is that the process involves the fact that in the actual isomerization reaction, where the position and geometry of the double bonds of the polyunsaturated fatty acids from the fruit of the herringbone oil or the honey bee is changed, a vacuum is applied to the reaction mixture. / or air causing degradation of the target products.

By restricting the access of oxygen and / or air, it is understood that its residual presence above the reaction mixture does not cause measurable degradation of the target products.

Preferably, the pressure above the reaction mixture is maintained at a level of less than 10 kPa, more preferably less than 5 kPa.

Target products are conjugated fatty acids, i. positional and geometric isomers of polyunsaturated fatty acids, where the double bonds in their molecules are at conjugated positions. These are mainly linear chain conjugated fatty acids with a total number of carbons up to Cu and a total number of double bonds of 2 or 3.

In this context, a mixture of conjugated fatty acids is understood to mean, in addition to these acids, a minority of saturated and fatty acids with a single double bond.

Vacuum is preferably used also in the next technological step, wherein the reaction mixture is worked up by shaking with an aqueous mineral acid solution, thereby releasing the conjugated fatty acids from their salts.

Depending on the nature of the equipment, sulfuric acid, hydrochloric acid or trihydrogenphosphoric acid may be used as suitable mineral acids. For the common material design of stainless steel or enamelled reactors, trihydrogenphosphoric acid appears to be the most versatile, which does not cause excessive corrosion of mainly metal components of the apparatus and the waste products of the reaction (inorganic salts of trihydrogenphosphoric acid) can be used as a quality fertilizer in agriculture. After separation of the aqueous phase, the crude product is freed of residual water by distillation at elevated temperature under vacuum. More preferably, the water content after drying is reduced below 0.1 wt%. and the product is further subjected to an esterification reaction with a suitable type of alcohol under mineral acid catalysis. Given the intended use of the final product in food supplements, it is preferred to use ethanol as a suitable alcohol for the actual esterification. Esters of conjugated fatty acids appear to be advantageous in terms of both physical properties and chemical stability. In contrast to the free conjugated fatty acids, their lower alcohol esters occur at room temperature in a liquid state, which is advantageous in terms of handling, dosing and application to the final dosage form. It has also been shown that the stability of conjugated fatty acid esters with respect to oxidation is higher than that of the free acids, which is an advantage especially in the subsequent processing of these substances into the final dosage form and to ensure their stability and hence the declared active ingredient content. et al .: J. Agric Food Chem 50 (2002), 2977-2983).

Preferably, all of the operations described above are carried out in batch stirred reactors which allow the formation of a layer of saturated vapor components of the reaction mixture over the reaction mixture itself at a given pressure in the reactor, thereby protecting the reaction mixture from residual oxygen and / or air.

For the purification of crude conjugated fatty acid esters, a method of adsorption of degradation products and sensory unacceptable substances such as e.g. dyes and odors, on a suitable type of sorbent. Inorganic silica-based sorbents which are capable of trapping undesirable substances, in particular of a polar nature, are advantageous. The advantage of this method of refining conjugated fatty acid esters is that the process can be carried out at room temperature, in particular at a temperature of 15-25 ° C in a continuous arrangement with the exclusion of atmospheric oxygen and / or air, so that oxidative degradation of the product as well as its possible chemical changes due to subsequent reactions, activated mainly by elevated temperature or the presence of an alkaline or acidic environment. In this step, the refined product is freed from both the residual alcohol content used for the esterification and the residual water content and can be directly filled into the final package. More preferably, the refining process can be carried out in an arrangement where the sorbent is packed into a container of suitable shape (hereinafter referred to as the columns) from which residual air is sucked off under vacuum, and the sorbent column is pumped (extruded) raw product to achieve piston flow of the liquid phase in the sorbent layer. In this arrangement, the sorbent is deactivated gradually from the direction of inflow of the raw product, and thus it is possible to utilize its full maximum capacity to trap the undesirable components.

Alternatively, a usable process for refining conjugated fatty acid esters by crystallization to form inclusion compounds (so-called clathrates or interstitial compounds) has been developed on an industrial scale. In this method, the conjugated fatty acid ester molecules are encapsulated into the crystals of the excipient, the crystals of which form cavities of suitable geometric shapes and dimensions. The result is then inclusion compounds that are crystalline in nature and exhibit advantageous physical, chemical and application properties. Substances which, due to the shape of their molecule, cannot be enclosed in the excipient crystals, such as fatty acid degradation products, dyes and some ballast substances, remain in the mother liquor and are subsequently removed from the inclusion compounds themselves, for example by filtration. The advantageous physical properties of the inclusion compounds are understood in particular to be their crystalline form, which is advantageous in terms of both handling and application to the final dosage form. It is known in the art, see Park C. W. et al., J. Agric. Food Chem. 50 (2002), 2977-2983, that the preferred chemical properties are in particular the high stability of the conjugated fatty acid esters in the form of inclusion compounds to oxidation. Advantageous application properties are understood in particular to mean that the conjugated fatty acid esters of the inclusion compound can only be released in the final dosage form, optionally only when the dosage form is used. Urea and thiourea were used as suitable excipients.

The free conjugated fatty acids and their esters produced by the above processes are prepared in a manner that allows them to be applied to food supplements, feed supplements, and cosmetics known from U.S. Patent No. 6,015,833.

DETAILED DESCRIPTION OF THE INVENTION

Example 1 (production of conjugated fatty acids from oil of the thistle)

A batch (150 liters) of the raw material - oil of the thistle fruit, characterized by a linoleic acid content of 53% by weight. - was added to a mixture of 50 liters of propane-1,2-diol and 32 kg of sodium hydroxide, previously held at 120 ° C and at an absolute pressure of 5.0 kPa, for 30 minutes in a 1000 L batch stirred tank reactor; to distill off the reaction water and to fill the space above the reaction mixture with propane-1,2-diol vapors. After the batch of feedstock was added, the reactor was separated from the surrounding space in terms of mass transfer, and the reaction mixture was stirred at 40 rpm with a stirrer and its temperature raised to 150 ° C. After 5 hours, the reaction mixture was cooled to 105 ° C and a solution of 24 kg of 85 wt% phosphoric acid was added. in 160 liters of water. Stirring of the reaction mixture was stopped at this stage to achieve liquid phase separation. The separation was complete after 10 hours when the temperature of the reaction mixture reached 50 ° C and the absolute pressure was 12.3 kPa. The lower aqueous phase was separated and the upper organic phase heated at 90 ° C and an absolute pressure of 3.0 kPa while stirring with a frame stirrer at 40 rpm for 3 hours to distill off the residual water content. After cooling to 20 ° C, 122 kg of a mixture of crude conjugated fatty acids was obtained.

Gas chromatographic analysis of the conjugated fatty acid product thus obtained gave the following values:

TABLE 1

Fatty acid: _ Area%:

myristic 0.09 palmitic 7.75 stearic 4.13 oil 21.62 linoleic 0.37 a-linolenic acid 0.78 9 (2), 11 (E) -octadeca-9,11-diene 25.96 11 (Z), 13 (E) -octadeca-11,13-diene 1.46 10 (E), 12 (Z) -octadeca-10,12-diene 25.70 8 (2), 10 (2) -octadeca-8,10-diene 0.68 9 (2), 11 (2) -octadeca-9,11-diene 0.73 10 (2), 12 (2) -octadeca-10,12-diene 0.02 9 (E), 11 (E) -octadeca-9,11-diene 0.52 behenic 1.17 lignocerová 0.28

Analysis of the product thus obtained for water content by the K. Fischer titration method gave a residual water content of 0.07% by weight.

The remainder to 100% (w / w) consists of minor components such as other fatty acids and substances of a different nature (higher saturated hydrocarbons, phytosterols, phytosqualenes, etc.)

Example 2 (Esterification of free conjugated fatty acids)

A batch (100 kg) of the crude conjugated fatty acid mixture was dissolved in a batch stirred tank reactor under stirring at 12 rpm at 25 ° C at an absolute pressure of 5.0 kPa in 120 liters of 95% by weight ethanol. to fill the space above the ethanol vapor solution and after 30 minutes, 15 kg of a 37 wt.% hydrochloric acid solution were added to the solution. Thereafter, the reactor space was isolated from the environment in terms of mass transfer, and the reaction mixture was heated to 70 ° C while stirring with a frame stirrer at 40 rpm. After 4 hours of reaction time, the reaction mixture was cooled to 50 ° C, 100 liters of water were added to the reaction mixture, and after stirring the reaction mixture was stopped to achieve liquid phase separation. The separation was complete after 2 hours when the temperature of the reaction mixture reached 28 ° C and the absolute pressure was 9.6 kPa. The lower aqueous phase was separated and the upper organic phase, containing the crude ethyl esters of conjugated fatty acids, was heated at 40 ° C and an absolute pressure of 5.0 kPa with stirring for 2 hours to remove residual ethanol from the product by distillation. After cooling to 20 ° C, 106 kg of a mixture of crude ethyl esters of conjugated fatty acids were obtained.

Gas chromatographic analysis of the conjugated fatty acid product thus obtained gave the following values:

TABLE 2

Fatty acid: _ Area%:

myristic 0.08 palmitic 7.71 stearic 4.09 oil 21.26 linoleic 0.35 a-linolenic acid 0.76 9 (2), 11 (E) -octadeca-9,11-diene 26.57

11 (Z), 13 (E) -octadeca-11,13-diene 0.85 10 (E), 12 (Z) -octadeca-10,12-diene 26.76 8 (2), 10 (2) -octadeca-8,10-diene 1.31 9 (2), 11 (2) -octadeca-9,1-diene 0.72 10 (2), 12 (2) -octadeca-10,12-diene 0.06 9 (£), 11 (£) -octadeca-9.11-diene 0.41 behenic 1.22 lignocerová 0.31

Analysis of the product thus obtained for the water content by the K. Fischer titration method gave a residual water content of 0.05% by weight.

The remainder up to 100% (by weight) consists of minor components such as other fatty acids and substances of a different nature (higher saturated hydrocarbons, phytosterols, phytosqualenes, etc.)

Example 3 (Purification of crude ethyl esters of conjugated fatty acids by crystallization as inclusion compounds)

A batch (25 kg) of the crude conjugated fatty acid ethyl esters was added in a batch stirred tank reactor with stirring at 60 rpm to a solution of 50 kg of urea in 500 liters of 95% by weight ethanol. at the boiling point of the solution at atmospheric pressure, so that the space above the solution was filled with ethanol vapors. The reactor space was immediately isolated from the environment in terms of mass transfer and the reaction mixture was cooled to 10 ° C with stirring and maintained at this temperature for 6 hours. Subsequently, the precipitated crystalline product was collected by suction and dried at 40 ° C in a box dryer at an absolute pressure of 3.0 kPa for 12 hours to remove residual ethanol from the product. A total of 46 kg of purified conjugated fatty acid ethyl esters were obtained as an urea inclusion compound.

Gas chromatographic analysis of the conjugated fatty acid product thus obtained gave the following values:

TABLE 3

Fatty acid: _ Area%:

Myrist 0.15

Palmitová 14,27

Steárová 8,56

Oil 28.70

Linoleic 0.33 α-Linolene 1.21

9 (Z), 11 (--octadeca-9.11-diene 18.69)

Q (E), 12 (Z) -octadeca-10,12-diene 18.36

8 (Z), 10 (Z) -octadeca-8,10-diene 0.82

9 (Z), 11 L (Z) octadeca-9,11-diene 0.81

9 (£), 11 (£) -octadeca-9.11-diene 0.67

Behenová 1,98

Lignocer 0.31

The total urea content of the product was determined gravimetric as 75% by weight.

The residual ethanol content of the product was determined by gas chromatography as 0.58% by weight.

The remainder up to 100% (by weight) consists of minor components such as other fatty acids and substances of a different nature (higher saturated hydrocarbons, phytosterols, phytosqualenes, etc.)

Example 4 (production of conjugated fatty acids from oil from the fruit of the Moldovan bee)

A batch (150 liters) of the processed raw material - oil from the fruit of the Moldovan bee, characterized by a linolenic acid content of 62% by weight. - was added to a mixture of 60 liters of propane-1,2-diol and 37.5 kg of sodium hydroxide, previously held at 120 ° C and at an absolute pressure in the reactor of 5.0 kPa, in a 1000 L batch stirred reactor. minutes to distill off the reaction water and to fill the space above the reaction mixture with propane-1,2-diol vapors. After the batch of feedstock was added, the reactor was separated from the surrounding space in terms of mass transfer, and the reaction mixture was stirred at 40 rpm with a stirrer and the temperature was raised to 170 ° C. After 3 hours, the reaction mixture was cooled to 105 ° C and a solution of 30 kg of 85 wt% phosphoric acid was added. in 160 liters of water. Stirring of the reaction mixture was stopped at this stage to achieve liquid phase separation. The separation was complete after 20 hours, when the temperature of the reaction mixture reached 35 ° C and the absolute pressure was 5.6 kPa. The lower aqueous phase was separated and the upper organic phase was heated at 90 ° C and an absolute pressure of 3.0 kPa while stirring with a frame mixer at 40 rpm for 3 hours to distill off the residual water content. After cooling to 20 ° C, 118 kg of a mixture of crude conjugated fatty acids was obtained.

Gas chromatographic analysis of the conjugated fatty acid product thus obtained gave the following values:

TABLE 4

Fatty acid: _ Area%:

Palmitová 5,67

Steárová 2,55

Olejová 9,87

Linoleic 1,14 α-Linoleic 0,41

9 (2), 1 L (E) -octadeca-9,11-diene 8,36 l (Z), 13 (E) -ocadeca-1 1,13-diene 0,12

10 (E), 12 (Z) -octadeca-10,12-diene 9.05

9 (E), 11 (?) -Ocadadeca-9,11-diene 0.25

Behenová 0,05

Sum of conjugated octadecatriene 58.59

Analysis of the product thus obtained for the water content by the K. Fischer titration method gave a residual water content of 0.09% by weight.

The remainder up to 100% (by weight) consists of minor components such as other fatty acids and substances of a different nature (higher saturated hydrocarbons, phytosterols, phytosqualenes, etc.)

Example 5 (Purification of crude ethyl esters of conjugated fatty acids by sorption on solid sorbent)

A batch (180 kg) of crude conjugated fatty acid ethyl esters was pumped at 25 ° C by a piston-membrane pump onto a 30 cm diameter evacuated chromatography column packed with 20 kg silica gel with a 0.063-0.200 mm grain size and a mean pore size of 10 nm, the absolute pressure in the column was 3.5 kPa. The pumping rate of the input material was kept constant at 25 liters per hour. The product (eluate) - purified ethyl esters of conjugated fatty acids was collected from the bottom of the column. After all the starting material had been pumped, the liquid phase residue from the column was pushed to the product by argon at an overpressure of 0.3 MPa. A total of 162 kg of purified conjugated fatty acid ethyl esters were obtained.

Gas chromatographic analysis of the conjugated fatty acid product thus obtained gave the following values:

TABLE 5

Fatty acid: _ Area%:

myristic 0.06 palmitic 7.42 stearic 4.98 oil 20.04 linoleic 1.43 a-linolenic acid 0.81 9 (2), 11 (?) -Octadeca-9,11-diene 28.44 11 (Z), 13 (E) -octadeca-11,13-diene 0.67 1 Q (E), 12 (Z) -octadeca-10,12-diene 28.52 8 (2), 10 (2) -octadeca-8,10-diene 0.81

9 (Ζ), 11 (Z) -octadeca-9.11-diene 0.77

10 (Z), 12 (Z) -octadeca-10,12-diene 0.12

9 (£), 11 (£) -octadeca-9.11-diene 0.3 3

Behenová 2,13

Lignocer 0.49

Analysis of the product thus obtained for the water content by the K. Fischer titration method gave a residual water content of 0.04% by weight.

The remainder up to 100% (by weight) consists of minor components such as other fatty acids and substances of a different nature (higher saturated hydrocarbons, phytosterols, phytosqualenes, etc.)

Industrial usability

The conjugated fatty acids and their derivatives derived from the oils from the fruits of the thistle and the honey bee with a defined ratio of individual fatty acids are suitable for subsequent use in food supplements, feed supplements and cosmetics.

Conjugated fatty acids exhibit potent antioxidant activity, antitumor activity, immune system enhancement effects, improved fat metabolism, anticancerogenic effect, anti-decalcifying effect of bone, reduced risk of cardiovascular disease and other positive effects on human and mammalian health in general.

The preparation of conjugated fatty acids and their derivatives using vacuum minimizes the consumption of inert gases and co-organic solvents and thus does not burden the environment. Due to the very gentle conditions of production and cleaning of the final products, their yield is very high and thus the maximum utilization of raw materials coming from natural renewable sources is maximized.

Claims (12)

A process for the production of mixtures of linear chain conjugated fatty acids having a carbon chain length up to C 18 and a total number of double bonds of 2 or 3, and derivatives thereof, comprising first performing a step of direct isomerizing conversion of vegetable oil under heat and alkaline conditions to conjugated fatty acid salts. acid, in the next step the fatty acids are released by the action of a mineral acid, then the mixture of the fatty acids obtained is subjected to a derivatization step, followed by optional purification of the derivatives, characterized in that individual steps, in particular isomerization step, performed under vacuum. Method according to claim 1, characterized in that the vegetable oil is oil from the fruits of the thistle and / or the bee hive. Process according to any one of the preceding claims 1 to 2, characterized in that the derivatization of the free fatty acids is understood to mean their esterification. The process of claim 3, wherein the esterifying alcohol is ethanol. The process according to claim 1, characterized in that the purification of the conjugated fatty acid derivatives is carried out by adsorption of degradation products and undesirable substances on an inert solid carrier. 6. The process of claim 5 wherein the inert solid carrier is a silica-based sorbent. Process according to claim 5 or 6, characterized in that the purification of the conjugated fatty acids takes place at a temperature of 15 to 25 ° C. The method according to claims 5 to 7, characterized in that the free volume of the sorbent is de-oxygenated and / or air-free before vacuum cleaning of the conjugated fatty acids or derivatives thereof. The method according to claims 1 and 8, characterized in that the absolute pressure value under vacuum application is less than 10 kPa, more preferably less than 5 kPa. Process according to claim 1, characterized in that the purification of the conjugated fatty acid derivatives is carried out by crystallization with an inert substance forming together the inclusion compounds. The method of claim 10, wherein the inert substance for forming inclusion compounds of conjugated fatty acid derivatives is urea. The method of claim 10, wherein the inert substance for forming inclusion compounds of the conjugated fatty acid derivatives is thiourea.