Stereoisomere Aromastoffe XIX: Asymmetrische Reduktion von 4(5)-Oxocarbonsäuren mit Bäckerhefe / Asymmetric Reduction of 4(5)-Oxocarboxylic Acids by Baker's Yeast

Stereoisomere Aromastoffe XIX: Asymmetrische Reduktion von 4(5)-Oxocarbonsäuren mit Bäckerhefe / Asymmetric Reduction of 4(5)-Oxocarboxylic Acids by Baker's Yeast

Asymmetric reduction of 4(5)-oxocarboxylic acids (esters)by baker’s yeast and cyclizationin acidic media yield soptically active γ(δ)lactones. The evaluation of their chirality and optical purity was carried out by HPLC (HRGC)analysis of the corresponding 1,4(1.5)-diols via diastereomeric esters wit...

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Bibliographic Details
Published in:Zeitschrift für Naturforschung C. A journal of biosciences Vol. 42; no. 11; pp. 1159 - 1164
Main Authors: Gessner, Martin, Günther, Claus, Mosandl, Armin
Format: Journal Article
Language:English
Published: Verlag der Zeitschrift für Naturforschung 01-12-1987
Subjects:
Oxocarboxylic Acids
Yeast
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Summary:Asymmetric reduction of 4(5)-oxocarboxylic acids (esters)by baker’s yeast and cyclizationin acidic media yield soptically active γ(δ)lactones. The evaluation of their chirality and optical purity was carried out by HPLC (HRGC)analysis of the corresponding 1,4(1.5)-diols via diastereomeric esters with(R)-Mosher acid(MTPA) and (S)-O-acyllactic acids respectively. By increasing the 4(5)alkyl side chain 4R(5R) configurated γ(δ)-lactones with high ee-values are generated.
ISSN:0939-5075
1865-7125
DOI:10.1515/znc-1987-11-1204