ON THE MODE OF BAKERS-YEAST REDUCTION OF C-7---C-10 2-ALKEN-4-OLIDES

被引：18

作者：

FRONZA, G ^{[1
]}

FUGANTI, C ^{[1
]}

GRASSELLI, P ^{[1
]}

MELE, A ^{[1
]}

SARRA, A ^{[1
]}

ALLEGRONE, G ^{[1
]}

BARBENI, M ^{[1
]}

机构：

[1] SAN GIORGIO FLAVORS SPA,I-10147 TURIN,ITALY

来源：

TETRAHEDRON LETTERS | 1993年 / 34卷 / 40期

关键词：

2-ALKEN-4-OLIDES; REDUCTION; BAKERS YEAST; STEREOCHEMISTRY;

D O I：

10.1016/0040-4039(93)85072-5

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

Baker's yeast reduction of lactones 8, a-d proceeds under kinetic resolution to give (S) 11, a-d of low ee values, increasing with the length of the side chain, occurring the double bond saturation i n anti fashion on the beta '' face, as indicated by the obtainment from 4 and 6 of 5 and 7, respectively.

引用

页码：6467 / 6470

页数：4

共 8 条

[1]

ARMSTRONG DW, 1989, FLAVOR CHEM TRENDS D, P51

[2] ON THE MODE OF CONVERSION OF RACEMIC, C14-C19, GAMMA-HYDROXY ALKENE FATTY-ACIDS INTO C7-C11, OPTICALLY-ACTIVE GAMMA-LACTONES AND DELTA-LACTONES IN CLADOSPORIUM-SUAVEOLENS [J].