非对映体
酵母
对映体
化学
面包酵母
哌啶
发酵
降级(电信)
有机化学
立体化学
酿酒酵母
生物化学
电信
计算机科学
作者
David W. Knight,Norman Lewis,Andrew C. Share,David Haigh
出处
期刊:Journal of the Chemical Society
日期:1998-01-01
卷期号: (22): 3673-3684
被引量:30
摘要
Reduction of the piperidine keto esters 16–19 using fermenting bakers' yeast provides high yields of the corresponding hydroxy esters 20, 26, 32 and 37 respectively, exclusively as the cis-diastereoisomers and with good levels (80%) of enantiomeric enrichment. The relative stereochemistries of the products were deduced from NMR data while the absolute configurations were determined by degradation to known piperidinemethanol derivatives or, in the case of hydroxy ester 37, by homologation to (R)-3-quinuclidinol 41b.
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