The bakers' yeast reductions of α- and β-keto ester derivatives in the presence of a sulfur compound

被引：10
|
作者：
Hayakawa, R [1 ]
Nozawa, K [1 ]
Kimura, K [1 ]
Shimizu, M [1 ]
机构：
[1] Mie Univ, Dept Chem Mat, Tsu, Mie 5148507, Japan
来源：
TETRAHEDRON | 1999年 / 55卷 / 24期
关键词：
bakers' yeast reduction; keto esters; sulfur compound; enantioselectivity;
D O I：
10.1016/S0040-4020(99)00373-7
中图分类号：
O62 [有机化学];
学科分类号：
070303 ; 081704 ;
摘要：
Improvement of the enantioselectivity and enhancement of the reactivity were achieved in the bakers' yeast reduction of the alpha- and beta-keto ester derivatives by the addition of a sulfur compound. High enantioselectivity in the bakers' yeast reduction of keto esters was accomplished by using combination of an addition of a sulfur compound with an appropriate selection of the alcohol part of the ester. (C) 1999 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：7519 / 7528
页数：10
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