Diisopropylamine → {2-[3-Chloro-5-(diisopropylcarbamoyl)-phenoxy]-ethyl}-pyridin-4-yl-carbamic acid tert-butyl ester
Reaction equation
[C:1]([O:5][C:6]([N:8]([C:22]1[CH:27]=[CH:26][N:25]=[CH:24][CH:23]=1)[CH2:9][CH2:10][O:11][C:12]1[CH:13]=[C:14]([CH:18]=[C:19]([Cl:21])[CH:20]=1)[C:15](O)=[O:16])=[O:7])([CH3:4])([CH3:3])[CH3:2].C(Cl)(=O)C(Cl)=O.CC[N:36]([CH:40]([CH3:42])[CH3:41])[CH:37]([CH3:39])[CH3:38].C(NC(C)C)(C)C>O1CCCC1.CN(C1C=CN=CC=1)C.CN(C=O)C>[C:1]([O:5][C:6](=[O:7])[N:8]([CH2:9][CH2:10][O:11][C:12]1[CH:13]=[C:14]([C:15](=[O:16])[N:36]([CH:40]([CH3:42])[CH3:41])[CH:37]([CH3:39])[CH3:38])[CH:18]=[C:19]([Cl:21])[CH:20]=1)[C:22]1[CH:27]=[CH:26][N:25]=[CH:24][CH:23]=1)([CH3:4])([CH3:3])[CH3:2]Participants
8
Reactant 4
Product 1
Reagents, catalysts & solvents 3
Procedure
To a suspension of 3-[2-(tert-butoxycarbonyl-pyridin-4-yl-amino)-ethoxy]-5-chloro-benzoic acid (0.10 g) in tetrahydrofuran (5 ml) was added DMF (0.005 ml) and oxalyl chloride (0.175 ml). After 0.5 h DIPEA (0.13 ml), diisopropylamine (0.20 ml) and DMAP (0.002 g) were added. After 18 h the mixture was partitioned between ethyl acetate and saturated aqueous sodium bicarbonate solution. The combined organic phases were washed with brine and dried over magnesium sulphate. Filtration and evaporation gave the crude product which was purified by flash column chromatography on silica eluting with cyclohexane/ethyl acetate (1:3). This afforded the title compound as a colourless gum (0.078 g).
Workup
- customAfter 18 h the mixture was partitioned between ethyl acetate and saturated aqueous sodium bicarbonate solution
- washThe combined organic phases were washed with brine
- dry with materialdried over magnesium sulphate
- filtrationFiltration and evaporation
- customgave the crude product which
- customwas purified by flash column chromatography on silica eluting with cyclohexane/ethyl acetate (1:3)
Sources & evidence
- ORD record
- ord-554232938e2d465d871f51832e6dd5f1
- Source dataset
- uspto-grants-2001_12
- Patent number
- US06326386B1
Reaction notes
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