Abstract
7‐hydroxyflavone, chrysin, 4′‐chloro‐7‐hydroxyisoflavone and 4′‐fluo‐7‐hydroxy‐isoflavone were phosphoylated by the Atheron–Todd reaction. The expected phosphates are obtained in good yields.
Acknowledgments
The author would like to thank the Chinese National Science Foundation (No. 20175026) and Henan Academic Foundation of Science and Technology for their financial support.