利用表面展示南极假丝酵母脂肪酶B(Candida antarctica lipase B, CALB)的毕赤酵母细胞（Pp-CALB）为全细胞催化剂，以不同脂肪酸作为酰基供体，在无溶剂体系中和肉桂醇发生酯化反应合成肉桂醇酯。探究了Pp-CALB对于不同酰基供体的选择性，并且对反应温度、摇床转速、酶加量、底物摩尔比、酶的水活度和反应体系等一系列影响酶催化反应的因素进行了优化，建立了无溶剂体系中肉桂醇酯的酶法合成工艺。结果表明，在底物摩尔比为2：1，摇床转速为120 r/min，反应温度为50 ℃的条件下，添加初始水活度为0.53的Pp-CALB 0.05 g，反应3h，肉桂醇的酯化率可达81.34%，在最适反应条件下，使用Pp-CALB连续反应8次后，肉桂醇的酯化率仍然能达到70.00%以上，具有较好的操作稳定性。

Cinnamic alcohol ester were synthesized with cinnamic alcohol in solvent-free system using Candida antarctica lipase B-displaying Pichia pastoris whole-cells as catalyst and fatty acids as acyl donors. The selectivity of Pp-CALB for acyl donors was investigated, and the reaction temperatures, agitation speeds, enzyme dosage, molar ratio of substrates, initial water activity of Pp-CALB and reaction system were optimized to establish enzymatic synthesis process of cinnamyl alcohol ester in solvent-free system . The optimal reaction conditions were as follows: reaction temperature was 50 ℃, molar ratio of acid to alcohol was 2:1, agitation speed was 120 r/min, initial water activity of Pp-CALB was 0.53, and enzyme loading was 0.05 g. The reaction conversion reached 81.34% under the optimal conditions sysnthsized for 3 h, which could still reach more than 70.00% after 10 cycles of continuous reaction with Pp-CALB, indicating the good operational stability.

广东省高新技术产业化-工业攻关项目，新型脂肪酶RML生产OPO（2012B010300008）