Regio- and Enantio-selective Reduction of α,γ-Diketones by Fermenting Bakers' Yeast(Organic Chemistry)
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概要
- 論文の詳細を見る
Reduction of various numbers of 2,4-alkanediones by fermenting bakers' yeast has been found to be highly regio- and enantioselective, resulting in the formation of 2-hydroxy-4-alkanones. In some cases, optical purities of the products exceeded over 99% as determined by HPLC analysis of MTPA esters. The highest yield was obtained when the reaction was carried out at pH 8 with low substrate concentration. As the representative β-hydroxyketones, the absolute configuration of (+)-2-hydroxy-4-octanone (2d) and (+)-3-hydroxy-1-phenyl-1-butanone (2h) was unambiguously determined to be (S) by comparing the specific rotation of diol derivatives with those of authentic specimens.
- 社団法人日本農芸化学会の論文
- 1986-10-23
著者
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Okamoto Kazuyuki
Laboratory Of Applied Microbiology Department Of Agricultural Chemistry Faculty Of Agriculture Yamag
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Ohta Hiromichi
Department Of Chemistry Faculty Of Science And Technology Keio University
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Tsuchihashi Gen-ichi
Department of Chemistry, Keio University
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Ohta Hiromichi
Department Of' Chemistry Keio University
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OZAKI Kazuhiko
Department of Chemistry, Faculty of Science and Technology, Keio University
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Ohta H
Keio Univ. Yokohama Jpn
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Ohta Hiromichi
Department Of Applied Chemistry School Of Engineering Nagoya University
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Okamoto Kikuhiko
Research Institute Of Food Science School Of Medicine Kinki University
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Ozaki Kazuhiko
Department Of Chemistry Faculty Of Science And Technology Keio University
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Tsuchihashi G
Keio Univ. Yokohama Jpn
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Tsuchihashi Gen-ichi
Department Of Chemistry Faculty Of Science And Technology Keio University
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