作者:Masanori Utaka、Satoshi Konishi、Akira Takeda
DOI:10.1016/s0040-4039(00)85052-2
日期:——
Using fermenting baker's yeast, ZRCHCClCOCH3, (R=C2H5, n-C5H11, n-C8H17) was reduced initially to (S)-RCH2HOHCH3 in >;98% ee with the syn(2S,3S)/anti(2S,3R) ratios of 2.6~18.3.
使用发酵的面包酵母,首先在>; 98%ee中将Z = RCH = CClCOCH 3(R = C 2 H 5,nC 5 H 11,nC 8 H 17)还原为(S)-RCH 2 HOHCH 3。 syn(2S,3S)/ anti(2S,3R)比率为2.6〜18.3。