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RSC Advances
water (0.10 mL) was added ethanol (0.90 mL). ꢀThe resultant 21 L.-H. Zhou, N. Wang, G.-N. Chen, Q. Yang, S.-Y. Yang,
mixture was stirred for the specied time at 25 C, and moni-
tored by thin-layer chromatography. Aer completion of the
W. Zhang, Y. Zhang and X.-Q. Yu, J. Mol. Catal. B: Enzym.,
2014, 109, 170–177.
reaction the precipitated product was ltered and washed with 22 R.-C. Tang, Z. Guan, Y.-H. He and W. Zhu, J. Mol. Catal. B:
water (5 mL ꢂ 4) and cooled EtOH (5 mL ꢂ 2) to afford the pure
Enzym., 2010, 63, 62–67.
23 N. Gao, Y.-L. Chen, Y.-H. He and Z. Guan, RSC Adv., 2013, 3,
16850–16856.
products.
24 J.-L. Wang, X. Li, H.-Y. Xie, B.-K. Liu and X.-F. Lin, J.
Biotechnol., 2010, 145, 240–243.
Acknowledgements
This work was nancially supported by the National Natural 25 Y. Xue, L.-P. Li, Y.-H. He and Z. Guan, Sci. Rep., 2012, 2, 761,
Science Foundation of China (no. 21276211 and no. 21472152).
DOI: 10.1038/srep00761.
We thank Dr Wen-Shan Ren for X-ray single crystal diffraction 26 W. Hu, Z. Guan, X. Deng and Y.-H. He, Biochimie, 2012, 94,
analysis.
656–661.
27 B.-H. Xie, Z. Guan and Y.-H. He, Biocatal. Biotransform., 2012,
30, 238–244.
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