Citation: Xing Yong Wang, Jing Nan Cui, Wei Min Ren, Feng Li, Chun Liang Lu, Xu Hong Qian. Baker's yeast mediated reduction of substituted acenaphthenequinones: Regio- and enantioselective preparation of mono-hydroxyacenaphthenones[J]. Chinese Chemical Letters, ;2007, 18(6): 681-684. doi: 10.1016/j.cclet.2007.04.022 shu

Baker's yeast mediated reduction of substituted acenaphthenequinones: Regio- and enantioselective preparation of mono-hydroxyacenaphthenones

a State Key Laboratory of Fine Chemicals, Dalian University of Technology, Dalian 116012, China;
b School of Chemical Engineering and Technology, China University of Mining & Technology, Xuzhou 221008, China;
c Shanghai Key Laboratory of Chemical Biology, East China University of Science and Technology, Shanghai 200237, China

Received Date: 17 November 2006

Fund Project: We are grateful to the National Key Project for Basic Research (No. 2003CB114400) and Technology Foundation of Shanghai (No. 04DZ05605) for financial support.

Baker's yeast mediated reduction of acenaphthenequinone within 4-10 h afforded mono-hydroxyacenaphthenone mainly with low enantioselectivity, the substrate and mono-hydroxyacenaphthenone product almost converted to dihydroxyacenaphthene after 48 h.By control of the reaction time and in the presence of DMF as co-solvent, the reduction of 6-substituted acenaphthenequinones under vigorous agitation afforded the corresponding 2-hydroxyacenaphthenones in 24-84% yields with 10-93% ee.
- Baker's yeast,
- Reduction,
- Regio- and enantioselectivity,
- Chiral hydroxyacenaphthenone
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