ASYMMETRIC REDUCTION OF AROMATIC KETONES BY THE BAKER'S YEAST IN ORGANIC SOLVENT SYSTEMS

Abstract

The reduction of aromatic ketones to optically active alcohols, mediated by dried baker's yeast, proceeded in moderate conversion and good enantioselectivity (82 ∼ 91% e.e.) in a number of organic solvents, including petroleum ether, toluene, chloroform, and tetrahydrofuran. A small amount of water (0.4 mL: g yeast) was required for the reaction to proceed. The water:yeast ratio and the solvent polarity were found to significantly influence the reactivity of the system.

ACKNOWLEDGMENTS

This work was supported by the National Natural Science Foundation of China (No. 29776018) and the Open Project Program of the State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China.