Hydrochloric Acid → HCID 22666462, compound
Reaction equation
[CH2:1]([N:3]([CH2:20][CH3:21])[CH2:4][CH2:5][O:6][CH2:7][CH2:8][C:9]1[CH:10]=[CH:11][C:12]([O:18]C)=[C:13]([C:15](=[O:17])[CH3:16])[CH:14]=1)[CH3:2].Cl.C(Cl)(Cl)Cl.[OH-].[Na+]>C(OCC)(=O)C>[CH2:20]([N:3]([CH2:1][CH3:2])[CH2:4][CH2:5][O:6][CH2:7][CH2:8][C:9]1[CH:10]=[CH:11][C:12]([OH:18])=[C:13]([C:15](=[O:17])[CH3:16])[CH:14]=1)[CH3:21]Participants
Reactant 4
Product 1
Reagents, catalysts & solvents 1
Procedure
In 5.0 mL of ethyl acetate is dissolved 1.20 g of 1-(5-{2-[2-(diethylamino)ethoxy]ethyl}-2-methoxyphenyl)-1-ethanone, to which is added 1.1 mL of 3.7 mol/L solution of dry hydrogen chloride in ethyl acetate. The solvent is distilled off under reduced pressure. The residue is dissolved in 6.0 mL of methylene chloride, to which are successively added at an ice-cooled temperature 1.60 g of aluminum chloride and 0.70 g of sodium iodide. The mixture thus obtained is stirred at ambient temperature for 2 hours. Ice water and chloroform are added to the reaction mixture, pH is adjusted to 8.0 with 1.0 mol/L aqueous solution of sodium hydroxide, and the organic layer is separated. The organic layer is dried over anhydrous magnesium sulfate and the solvent is distilled off under reduced pressure. Thus, 1.10 g of 1-(5-{2-[2-(diethylamino)ethoxy]ethyl}-2-hydroxyphenyl)-1-ethanone is obtained as an oily product.
Workup
- distillationThe solvent is distilled off under reduced pressure
- dissolutionThe residue is dissolved in 6.0 mL of methylene chloride, to which
- additionare successively added at an ice-
- temperaturecooled temperature 1.60 g of aluminum chloride and 0.70 g of sodium iodide
- customThe mixture thus obtained
- customthe organic layer is separated
- dry with materialThe organic layer is dried over anhydrous magnesium sulfate
- distillationthe solvent is distilled off under reduced pressure
Sources & evidence
- ORD record
- ord-d8dabf5e8d19451088c304cae5725b67
- Source dataset
- uspto-grants-2004_09
- Patent number
- US06797726B1
Reaction notes
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