Asymmetric Reduction of α-Methylene Ketones by Using Fermenting Baker’s Yeast. Preparation of Optically Active β-Hydroxy α-Methyl Ketones
- 5 May 1987
- journal article
- research article
- Published by Oxford University Press (OUP) in Chemistry Letters
- Vol. 16 (5) , 971-972
- https://doi.org/10.1246/cl.1987.971
Abstract
Asymmetric reduction of 4-hydroxy-3-methylenealkan-2-ones with baker’s yeast afforded (3R,4S)-4-hydroxy-3-methylalkan-2-ones in >98% ee and the (3R,4R) isomers in 67→98% ee in ratios of 1:1–2.Keywords
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