Water → N-tert-butyl-2-(3-azido-2-oxo-5-phenyl-2,3,4,5-tetrahydro-1H-(1)benzazepin-1-yl) ethanoic acid amide

HRID 263480

Reaction equation

HRID 263480 reaction equation
[C:1]([NH:5][C:6](=[O:27])[CH2:7][N:8]1[C:14]2[CH:15]=[CH:16][CH:17]=[CH:18][C:13]=2[CH:12]([C:19]2[CH:24]=[CH:23][CH:22]=[CH:21][CH:20]=2)[CH2:11][CH:10](Br)[C:9]1=[O:26])([CH3:4])([CH3:3])[CH3:2].CN(C)C=O.[N-:33]=[N+:34]=[N-:35].[Na+].O>C(OCC)(=O)C>[C:1]([NH:5][C:6](=[O:27])[CH2:7][N:8]1[C:14]2[CH:15]=[CH:16][CH:17]=[CH:18][C:13]=2[CH:12]([C:19]2[CH:24]=[CH:23][CH:22]=[CH:21][CH:20]=2)[CH2:11][CH:10]([N:33]=[N+:34]=[N-:35])[C:9]1=[O:26])([CH3:4])([CH3:3])[CH3:2]

Participants

6

Conditions

Temperature
75 °C

Procedure

To a 250 ml round-bottomed flask equipped with N2 inlet were added N-tert-butyl-2-[3-bromo-2-oxo-5-phenyl-2,3,4,5-tetrahydro-1H-(1)benzazepin-1-yl]ethanoic acid amide, (8.317 g, 19.37 mmoles), 90 ml dimethylformamide (DMF), and sodium azide (5.25 g, 80 mmoles, under nitrogen), and the mixture was heated at 75° C. for 20 hours with stirring. The reaction mixture was then cooled and distributed between water and ethyl acetate, separated, and the aqueous phase was again extracted. The combined extracts were washed with water three times, with bicarbonate solution once, and then dried with brine and sodium sulfate and filtered and evaporated, leaving a gummy residue, 8.58 g (100%), containing some solvent.

Workup

  1. customTo a 250 ml round-bottomed flask equipped with N2 inlet
  2. temperatureThe reaction mixture was then cooled
  3. customseparated
  4. extractionthe aqueous phase was again extracted
  5. washThe combined extracts were washed with water three times, with bicarbonate solution once
  6. dry with materialdried with brine and sodium sulfate
  7. filtrationfiltered
  8. customevaporated
  9. customleaving a gummy residue, 8.58 g (100%)
  10. additioncontaining some solvent

Sources & evidence

ORD record
ord-6b4f6c1ac6c8499cbb9a7a46e2884da5
Source dataset
uspto-grants-1997_07
Patent number
US05643904

Linked notes

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