Synthesis of pyrazine via chemoselective reduction of β-keto-α-oximino ester using baker’s yeast
Journal of Molecular Catalysis B: Enzymatic(2016)
Abstract
•Pyrazines were prepared from β-keto-α-oximino esters using baker’s yeast.•Baker’s yeast reduced oxime selectively over ketone.•β-Keto-α-amino ester might be a key intermediate toward pyrazines.•β-Keto-α-oximino amide reacted with baker’s yeast to give pyrazines too.•Pyrazines were prepared efficiently and eco-friendly by biocatalyzed reaction.
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Key words
Baker’s yeast,Reduction,Chemoselectivity,Pyrazine,β-Keto-α-oximino esters
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