以吸附在硅藻土上的假丝酵母(Candida sp.1619)脂肪酶为催化剂,在无溶剂体系中,研究了月桂酸与海藻糖的酯化反应. 结果表明,反应温度为47 ℃,pH为7.0,月桂酸与海藻糖的摩尔比大于6时酯化反应的转化率较高. 在3.2 mmol(0.64 g)月桂酸、0.2 mmol(0.076 g, 即53 μl浓度为1.43 g/ml的糖溶液)海藻糖和200 mg固定化脂肪酶(1 000 U)组成的反应体系中,于47 ℃振荡反应36 h,以海藻糖月桂酸双酯计算,酯化程度达95%以上. 用有机溶剂提取的反应产物经薄层色谱提纯后进行13CNMR分析,结果表明,产物主要是6,6'-海藻糖月桂酸酯,其纯度为90%～95%.
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