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Aminohydroxylation : ウィキペディア英語版 | Sharpless oxyamination The Sharpless oxyamination (often known as Sharpless aminohydroxylation) is the chemical reaction of alkenes with alkyl imido osmium compounds to form vicinal amino-alcohols.〔Sharpless, K. B.; Patrick, D. W.; Truesdale, L. K.; Biller, S. A. ''J. Am. Chem. Soc.'' 1975, ''97'', 2305. ()〕〔Herranz, E.; Biller, S. A.; Sharpless, K. B. ''J. Am. Chem. Soc.'' 1978, ''100'', 3596-3598. ()〕〔Herranz, E.; Sharpless, K. B. ''Org. Syn.'', Coll. Vol. 7, p.375 (1990); Vol. 61, p.85 (1983). ((Article ))〕 A comprehensive review of this reaction was authored by McLeod ''et al.'' in 2002.〔Bodkin, J. A.; McLeod, M. D. ''J. Chem. Soc., Perkin Trans. 1'', 2002, 2733–2746. ()〕 Vicinal amino-alcohols are important products in organic synthesis and recurring pharmacophores in drug discovery.〔Bäckvall, J. E.; Oshima, K.; Palermo, R. E.; Sharpless, K. B. ''J. Org. Chem.'' 1979, ''44'', 1953. ()〕 ==References==
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