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

页码：7519 / 7528

页数：10

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