SELECTIVE REDUCTION OF AROMATIC NITRO-COMPOUNDS TO AROMATIC-AMINES BY BAKERS-YEAST IN BASIC SOLUTION

被引:38
作者
BAIK, W
HAN, JL
LEE, KC
LEE, NH
KIM, BH
HAHN, JT
机构
[1] Department of Chemistry, Myong Ji University, Yong In Kun
[2] Kwang Woon University, Kaitech
关键词
D O I
10.1016/S0040-4039(00)76714-1
中图分类号
O62 [有机化学];
学科分类号
070303 ; 081704 ;
摘要
Aromatic nitro compounds containing o-, m- or p-electron withdrawing groups, such as carbonyl, halogen and nitro, were selectively and rapidly reduced to their corresponding amino derivatives in good yields using Bakers' Yeast in basic solution.
引用
收藏
页码:3965 / 3966
页数:2
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