(R)-ethyl 3-mercaptobutanoate

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 脂肪酰基
• 英文名称: (R)-ethyl 3-mercaptobutanoate
• 英文别名: ethyl 3-thiobutanoate；ethyl (3R)-3-sulfanylbutanoate
• 化学式: C₆H₁₂O₂S
• 分子量: 148.226
• InChiKey: FPBCNQQYLDBWMH-RXMQYKEDSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.1
• 重原子数：
  9
• 可旋转键数：
  4
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.83
• 拓扑面积：
  27.3
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  ethyl 3-(acetylthio)butanoate 在 磷脂酶B 作用下， 以 乙醇 、 甲苯 为溶剂， 反应 1.5h， 生成 (S)-ethyl 3-mercaptobutanoate 、 (R)-ethyl 3-mercaptobutanoate
  参考文献：
  名称：

  Flavouring and odorant thiols from renewable natural resources by InIII-catalysed hydrothioacetylation and lipase-catalysed solvolysis

  摘要：

  A chemoenzymatic access to thiol compounds, including ethyl 3-thiobutanoate, 3-thio-p-menthene and 8-thio-p-menthan-2-one, three compounds of interest in flavour and fragrance chemistry presenting various fruity notes, is proposed. It involves an indium(III)-catalysed hydrothioacetylation of renewable precursors followed by an enzymatic solvolysis of the obtained thioesters by lipases in aqueous or organic solvents. (c) 2010 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.tetlet.2010.02.081

文献信息

• Stereoselective reduction of thiocarbonyl compounds with baker's yeast
  作者：Jens Kaergaard Nielsen、Jergen Øgaard Madsen

  DOI：10.1016/s0957-4166(00)86212-6

  日期：1994.3

  2-octanethione have been reduced with baker's yeast to give optically active thiols. The reductions parallel those of the oxygen analogues with respect to rate and diastereo- and enantioselectivity but, generally, the enantiomeric excess (ee) values are smaller. The influence of experimental variables such as substrate concentration, physiological condition of the yeast (resting/fermenting, fresh/dry/frozen)

  用面包酵母还原3-硫代-丁酸，-戊酸和-己酸的烷基酯，2-硫代-1-环戊烷氧羰酸乙酯和2-辛烷硫酮，以得到光学活性的硫醇。在速率和非对映选择性和对映选择性方面，该减少量与氧类似物的减少量平行，但通常，对映体过量（ee）值较小。研究了诸如底物浓度，酵母的生理条件（静止/发酵，新鲜/干燥/冷冻），底物修饰以及抑制剂的添加等对立体选择性的影响。底物浓度低，使用干酵母或冷冻酵母以及添加R酶抑制剂（丙烯酸乙酯和联乙酰）有利于S产物的形成。硫醇产物的产率受到所用所有底物的巯基广泛水解的限制。为了对不同底物的面包酵母还原中的对映体偏好进行有意义的填充比较，建议使用最大ee值低于某些（取决于底物的）底物/酵母比率的最大ee值。
• Flavouring and odorant thiols from renewable natural resources by InIII-catalysed hydrothioacetylation and lipase-catalysed solvolysis
  作者：Reine-Marie Dia、Rim Belaqziz、Abderrahmane Romane、Sylvain Antoniotti、Elisabet Duñach

  DOI：10.1016/j.tetlet.2010.02.081

  日期：2010.4

  A chemoenzymatic access to thiol compounds, including ethyl 3-thiobutanoate, 3-thio-p-menthene and 8-thio-p-menthan-2-one, three compounds of interest in flavour and fragrance chemistry presenting various fruity notes, is proposed. It involves an indium(III)-catalysed hydrothioacetylation of renewable precursors followed by an enzymatic solvolysis of the obtained thioesters by lipases in aqueous or organic solvents. (c) 2010 Elsevier Ltd. All rights reserved.