Reduction of m-Bromonitrobenzene and Nitrosobenzene with Bakers' Yeast

Bakers' Yeast를 이용한 m-Bromonitrobenzene 및 Nitrosobenzene의 환원반응

  • 김경순 (명지대학교 이과대학 화학과) ;
  • 백운필 (명지대학교 이과대학 화학과) ;
  • 오성환 (명지대학교 이과대학 화학과)
  • Published : 19951000


Rapid and selective reduction of aromatic nitro compounds is of important for the preparation of amino derivertives in organic synthesis, particularly when a molecule has other reducible substituents. While Bakers' Yeast has been used for the enantioselective reduction of carbonyl compounds, little attention has been paid to the reduction of aromatic nitro compounds with Bakers' Yeast. Nitro group of m-bromonitrobenzene was selectively and rapidly reduced to corresponding amino derivative in good yield by Bakers' Yeast in basic solution. Furthermore, nitrosobenzene was rapidly reduced to aniline in good yield by Bakers' Yeast under neutral condition. In this paper, we wish to report a rapid and simple reduction of m-bromonitrobenzene and nitrosobenzene to the corresponding amino derivatives using Bakers' Yeast. And the effects of various agents, temperature and pH on the reduction will be discussed.



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