REDUCTIONS
ΠΙ.Ρ, N-O Reductions
207
m.D-1 Turner, N.J. et al., 7L, 35, 7867; Baik, W. et al., TL, 35, 3965.
N 0 2
Baker's Yeast
W / N H 2
25-85 %
III.D-2 Fitch, R.W. and Luzzio, F.A., TL, 35, 6013.
OH
R
OH
R*
Al(Hg), aq THF
N 0 2
·))))
R
R·
NH 2
54-92 %
III.D-3 Sandhu, J.S. et al., JCR(S), 228.
R-N0 2
« q » N g H » T H F ,
R . N „ 2
60°C
35-90 %
m.D-4 Matsumoto, M. et al., SC, 24, 1441.
HO. V N
NH 2
R
A Pd/C
R
y^>
52-93 %
ΠΙ.Ρ, N-O Reductions
207
m.D-1 Turner, N.J. et al., 7L, 35, 7867; Baik, W. et al., TL, 35, 3965.
N 0 2
Baker's Yeast
W / N H 2
25-85 %
III.D-2 Fitch, R.W. and Luzzio, F.A., TL, 35, 6013.
OH
R
OH
R*
Al(Hg), aq THF
N 0 2
·))))
R
R·
NH 2
54-92 %
III.D-3 Sandhu, J.S. et al., JCR(S), 228.
R-N0 2
« q » N g H » T H F ,
R . N „ 2
60°C
35-90 %
m.D-4 Matsumoto, M. et al., SC, 24, 1441.
HO. V N
NH 2
R
A Pd/C
R
y^>
52-93 %