The Strecker reaction coupled to Viedma ripening: a simple route to highly hindered enantiomerically pure amino acids
| Autor: | Willem L. Noorduin, Iaroslav Baglai, Klaus Wurst, Bernard Kaptein, Richard M. Kellogg, Michel Leeman |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Steric effects Molecular Structure 010405 organic chemistry Strecker amino acid synthesis Metals and Alloys Enantioselective synthesis Glycine Ripening Stereoisomerism Valine General Chemistry 010402 general chemistry 01 natural sciences Catalysis 0104 chemical sciences Surfaces Coatings and Films Electronic Optical and Magnetic Materials Amino acid chemistry Leucine Materials Chemistry Ceramics and Composites Organic chemistry |
| Zdroj: | Chemical communications (Cambridge, England). 54(77) |
| ISSN: | 1364-548X |
| Popis: | The Strecker reaction is broadly used for the preparation of α-amino acids. However, control of enantioselectivity remains challenging. We here couple the Strecker reaction to Viedma ripening for the absolute asymmetric synthesis of highly sterically hindered α-amino acids. As proof-of-principle, the enantiomerically pure α-amino acids tert-leucine and α-(1-adamantyl)glycine were obtained. |
| Databáze: | OpenAIRE |
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