2-甲基丁酸手件中心碳原子上的基团差异较小,是一种典型的酶法动力学拆分较为困难的风味化合物.本文分别在不同体系中比较了几种商品化脂肪酶和华根霉脂肪酶(RCL)催化酯化和水解反应对2-甲基丁酸及其酯的拆分,结果表明,RCL不仅在非水相中具有一定的选择性酯化能力,而且在水相中具有更强的选择性水解2-甲基丁酸乙酯的能力,在40℃下优先水解(S-型底物,反应10h后(R)-2-甲基丁酸乙酯的ee值为92.4%.进一步考察了温度对RCL催化酯化拆分与水解拆分的影响,结果表明,低温下反应的对映体选择性较高,在4℃下通过水解拆分获得的(R)-2-甲基丁酸乙酯的ee值町提高至95.0%.
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