Derivatives of the product of Baker's yeast reduction of ethyl acetoacetate as precursors of free radical chirons of the 2(S)-hydroxypropyl moiety
作者:Mourad Hamdani、Bernard De Jeso、Hervé Deleuze、Bernard Maillard
DOI:10.1016/s0957-4166(00)82196-5
日期:1991.1
Baker's yeast reduction of ethyl acetoacetate provided in good yield ethyl 2(S)-hydroxybutanoate. The hydrolysis of the ester function after protection of the hydroxyl yielded an acid which, under BARTON'S free radical decarboxylation conditions, produced a free radical chiron of 2(S)-hydroxypropyl moiety; according to the reaction medium various chiral products from reaction of this entity were produced
贝克酵母还原乙酰乙酸乙酯可提供高收率的2(S)-羟基丁酸乙酯。在保护羟基之后,酯官能团的水解产生了一种酸,该酸在BARTON'S自由基脱羧条件下产生了具有2(S)-羟丙基部分的自由基Chiron。根据反应介质,由该实体的反应产生了各种手性产物。