The baker's yeast reduction of 1-acetoxy-2-alkanones in the presence of a sulfur compound

被引：19

作者：

Hayakawa, R ^{[1
]}

Shimizu, M ^{[1
]}

Fujisawa, T ^{[1
]}

机构：

[1] MIE UNIV,DEPT CHEM MAT,TSU,MIE 514,JAPAN

来源：

TETRAHEDRON-ASYMMETRY | 1997年 / 8卷 / 19期

关键词：

D O I：

10.1016/S0957-4166(97)00434-5

中图分类号：

O61 [无机化学];

学科分类号：

070301 ; 081704 ;

摘要：

Improved enantioselectivity was achieved in the baker's yeast reduction of the 1-acetoxy-2-alkanone derivatives by the addition of a sulfur compound such as L-cysteine and phenyl vinyl sulfide. The reaction rate of the baker's yeast reduction was accelerated using a sulfur compound as an additive. The migration of the acetyl group and the hydrolysis of the acetoxy group of the substrate was suppressed using a sulfur compound. (C) 1997 Elsevier Science Ltd.

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页码：3201 / 3204

页数：4

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