Synthesis of (S)-(+)-enantiomers of food-relevant (n-5)-monoenoic and saturated anteiso-fatty acids by a Wittig reaction
作者:Saskia Thurnhofer、Walter Vetter
DOI:10.1016/j.tet.2006.11.059
日期:2007.1
We developed an enantioselective synthesis for the food-relevant anteiso-fatty acids a15:0, a16:0, and a17:0. Different (carboxyalkyl)triphenylphosphonium bromide salts were coupled with (S)-3-methylpentanal in a Wittig reaction. Mixtures of the obtained cis-/trans-isomers were separated by Ag+-HPLC to give the novel cis-isomers of (S)-(+)-a15:1n-5, (S)-(+)-a16:1n-5, and (S)-(+)-a17:1n-5. Hydrogenation
我们开发了与食物相关的前脂肪酸-a15:0,a16:0和a17:0的对映选择性合成。在Wittig反应中将不同的(羧烷基)三苯基溴化salts盐与(S)-3-甲基戊醛偶联。通过Ag + -HPLC分离获得的顺式-/反式异构体的混合物,得到(S)-(+)-a15:1 n- 5(S)-(+)-a16的新型顺式异构体: 1 n- 5和(S)-(+)-a17:1 n- 5。单烯产物的氢化导致(S)-(+)-a15:0,(S)-(+)-a16: 0和(S)-(+)-a17:0,这对于使用反异脂肪酸标准物评估测试的生物活性至关重要。