|本期目录/Table of Contents|

[1]黄和,杨忠华,姚善泾.面包酵母催化羰基不对称还原合成手性醇的研究[J].生物加工过程,2004,2(02):52.[doi:10.3969/j.issn.1672-3678.2004.02.010]
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面包酵母催化羰基不对称还原合成手性醇的研究()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
2
期数:
2004年02期
页码:
52
栏目:
出版日期:
2004-05-30

文章信息/Info

Title:
Asymmetric reduction carbonyl compounds to chiral alcohols by baker’s yeast
作者:
黄和杨忠华姚善泾
浙江大学, 化学工程与生物工程学系, 杭州, 310027
关键词:
不对称还原手性合成手性醇面包酵母全细胞生物催化S-2-辛醇S-4-氯-3-羟基丁酸乙酯
分类号:
Q814.9
DOI:
10.3969/j.issn.1672-3678.2004.02.010
摘要:
以2-辛酮和4-氯乙酰乙酸乙酯(COBE)为模型底物分别考察了酵母细胞对直链甲基酮和β-羰基酯中的羰基不对称还原情况.实验发现不对称还原2-辛酮的产物主要是S型的2-辛醇,且对映体选择性很高.不对称还原COBE生成的主要是S(D)-型产物,反应COBE的转化率、光学选择性都比较高.同时发现COBE的浓度和产物对不对称还原都有一定负面的影响.

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备注/Memo

备注/Memo:
基金项目:国家自然科学基金
更新日期/Last Update: 1900-01-01