此論文利用本實驗室開發出來的合成方法β位醯化反應(β-acylation)，對兩種天然物肉桂酸(Cinnamic acid)、查耳酮(Chalcone)衍生物進行官能化，希望可以藉由改變起始物的結構，找出β位醯化反應發生的原理和限制。
第一部分：
查耳酮為一具有α,β-不飽和羰基化合物，其自然界相關衍生物常可於柑橘類的果皮中發現，目前也廣泛用在多種食品添加劑和藥物化學中，我們利用查耳酮衍生物當作起始物並利用有機膦試劑進行β位醯化反應，希望能夠了解β位醯化反應的限制和成因。
第二部分：
肉桂酸為具有α,β-不飽和羰基化合物，常見於植物中，目前肉桂衍生物也被廣泛使用於化學工業和藥物化學中，我們起初想要在其β位進行醯化反應，卻得一呋喃酮衍生物，而其中有兩種推測的反應機構，都會經過β位醯化反應產物，引起我們的好奇。

Part I:
We have developed direct β-acylation of α,β-unsaturated 1,3-diketones derivative by organophosphane under mild conditions. The single isomeric product could be afforded. Remarkably, selective formation of β-acylation products or furans could be controlled under the designed reaction condition.

Part II:
We have developed a organophosphane-mediated reaction for the synthesis of furanones from cinnamic acid derivatives in moderate to good yields under mild conditions. We wish to study this chemistry further, explore the reaction mechanism, and develop a standard protocol for the synthesis of a variety of α,β-unsaturated lactones.

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