Acetyl chloride → HCID 59565732, compound
Reaction equation
[CH2:1]([O:8][C:9]1[C:10]([O:20][CH3:21])=[CH:11][C:12]([I:19])=[C:13]([CH:18]=1)[C:14]([NH:16][OH:17])=[NH:15])[C:2]1[CH:7]=[CH:6][CH:5]=[CH:4][CH:3]=1.[C:22](Cl)(=O)[CH3:23]>N1C=CC=CC=1>[CH2:1]([O:8][C:9]1[C:10]([O:20][CH3:21])=[CH:11][C:12]([I:19])=[C:13]([C:14]2[N:15]=[C:22]([CH3:23])[O:17][N:16]=2)[CH:18]=1)[C:2]1[CH:7]=[CH:6][CH:5]=[CH:4][CH:3]=1Participants
Reactant 2
Product 1
Reagents, catalysts & solvents 1
Conditions
- Temperature
- 120 °C
Procedure
To a mixture of 5-benzyloxy-N-hydroxy-2-iodo-4-methoxy-benzamidine (reference example 3-3) (20 g) and pyridine (115 mL) was added acetyl chloride (3.8 mL) under ice-bath cooling. After stirring at the same temperature for 3 hours, the mixture was stirred and heated at 120° C. for 3 hours. After cooling to room temperature, the mixture was concentrated under reduced pressure. To the residue were added ethyl acetate and 2 mol/L hydrochloric acid. The separated organic layer was washed with 2 mol/L hydrochloric acid and brine successively, dried over anhydrous magnesium sulfate, and concentrated under reduced pressure. The residue was purified by silica gel column chromatography (eluent: 15%-50% ethyl acetate/hexane, gradient elution) to give the title compound (17.0 g).
Workup
- temperaturecooling
- stirringthe mixture was stirred
- temperatureAfter cooling to room temperature
- concentrationthe mixture was concentrated under reduced pressure
- additionTo the residue were added ethyl acetate and 2 mol/L hydrochloric acid
- washThe separated organic layer was washed with 2 mol/L hydrochloric acid and brine successively
- dry with materialdried over anhydrous magnesium sulfate
- concentrationconcentrated under reduced pressure
- customThe residue was purified by silica gel column chromatography (eluent: 15%-50% ethyl acetate/hexane, gradient elution)
Sources & evidence
- ORD record
- ord-c6f24d2028eb40499dd3461567297ab0
- Source dataset
- uspto-grants-2011_04
- Patent number
- US07923462B2
Reaction notes
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