HuagongsheHuagongshe Chemistry Print Report · For research reference only
HRID 522115Generated: October 27, 2026
Diisopropylethylamine → ethyl 5-(2,4-dichloro-5-(5-fluoropyridin-2-yl)benzamido)-1-phenyl-1H-pyrazole-3-carboxylate
https://huagongshe.com/reaction/522115
Participants
| Role | Name | HCID | Charge |
|---|
| Reactant | Diisopropylethylamine | HCID 81531 | — |
| Reactant | Sodium Bicarbonate | HCID 516892 | — |
| Reactant | Ethyl 5-amino-1-phenyl-1H-pyrazole-3-carboxylate | HCID 23630921 | — |
| Reactant | 2,4-Dichloro-5-(5-fluoropyridin-2-yl)benzoic acid hydrochloride | HCID 118497076 | — |
| Solvent | Ethyl Acetate | HCID 8857 | — |
| Product | ethyl 5-(2,4-dichloro-5-(5-fluoropyridin-2-yl)benzamido)-1-phenyl-1H-pyrazole-3-carboxylate | HCID 118497079 | 55.8% |
Reaction Steps
2,4-dichloro-5-(5-fluoropyridin-2-yl)benzoic acid hydrochloride (Preparation 20, 900 mg, 3.15 mmol), ethyl 5-amino-1-phenyl-1H-pyrazole-3-carboxylate (683 mg, 2.95 mmol) and diisopropylethylamine (3.28 mL, 18.88 mmol) were added to EtOAc (30 mL) and heated to reflux under an atmosphere of nitrogen. A 50% solution of propylphosphonic cyclic anhydride in EtOAc (9 g, 14.16 mmol) was added dropwise, and the reaction was kept at reflux for 3 hours. After cooling, the reaction was basified with saturated aqueous sodium hydrogen carbonate solution. The organic layer was collected, dried over magnesium sulphate and concentrated in vacuo. The residue was dissolved in ethanol (30 mL) and solid sodium carbonate (˜2 g) was added with rapid stirring for 1 hour. The mixture was filtered and the filtrate concentrated in vacuo. The residue was stirred with dilute aqueous sodium hydrogen carbonate, filtered, washed with water and dried in vacuo. The resulting solid was triturated with TBME to afford the title compound (822 mg, 52%).
Provenance & Evidence
| DOI | 10.6084/m9.figshare.5104873.v1 |
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| Patent number | US09328096B2 |
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| Source dataset | uspto-grants-2016_05 |
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| ORD ID | ord-bc8021391543457cada4beecfdd1e240 |
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| Source note | uspto-grants-2016_05 |
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