HuagongsheHuagongshe Chemistry Print Report · For research reference only
HRID 522970Generated: October 26, 2026
Binap, (A+-)- → N-tert-butyl-2-(3-(methylsulfonyl)phenylamino)-5-((2-(trimethylsilyl)ethoxy)methyl)-5H-pyrrolo[2,3-b]pyrazine-7-carboxamide
https://huagongshe.com/reaction/522970
Participants
| Role | Name | HCID | Charge |
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| Reactant | Binap, (A+-)- | HCID 634876 | — |
| Reactant | 3-(Methylsulfonyl)aniline hydrochloride | HCID 2735179 | — |
| Reactant | 2-bromo-N-(tert-butyl)-5-((2-(trimethylsilyl)ethoxy)methyl)-5H-pyrrolo[2,3-b]pyrazine-7-carboxamide | HCID 71575645 | — |
| Catalyst | palladium(II) acetate | HCID 167845 | — |
| Catalyst | Sodium t-butoxide | HCID 23676156 | — |
| Solvent | Water | HCID 962 | — |
| Solvent | Toluene | HCID 1140 | — |
| Solvent | Dimethylformamide | HCID 6228 | — |
| Product | N-tert-butyl-2-(3-(methylsulfonyl)phenylamino)-5-((2-(trimethylsilyl)ethoxy)methyl)-5H-pyrrolo[2,3-b]pyrazine-7-carboxamide | HCID 131735556 | 34% |
Reaction Steps
A mixture of 2-bromo-N-tert-butyl-5-((2-(trimethylsilyl)ethoxy)methyl)-5H-pyrrolo[2,3-b]pyrazine-7-carboxamide (150 mg, 351 mol), 3-(methylsulfonyl)aniline hydrochloride (109 mg, 526 mol), BINAP (10.9 mg, 17.5 mol), palladium (II) acetate (19.7 mg, 87.7 mol) and sodium tert-butoxide (101 mg, 1.05 mmol, Eq: 3) in DMF (1 mL) and toluene (500 μL) was heated in a microwave at 140° C. for 20 min. The reaction mixture was diluted with water then extracted into ethyl acetate (3×). The combined organic extracts were washed with brine then dried over magnesium sulfate. Purification by chromatography (silica, 20-50% ethyl acetate in hexanes) gave N-tert-butyl-2-(3-(methylsulfonyl)phenylamino)-5-((2-(trimethylsilyl)ethoxy)methyl)-5H-pyrrolo[2,3-b]pyrazine-7-carboxamide (61 mg, 118 mol, 34%) as a brown gum. (EI/CI) m/z: 518.3 [M+H].
Provenance & Evidence
| DOI | 10.6084/m9.figshare.5104873.v1 |
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| Patent number | US09334278B2 |
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| Source dataset | uspto-grants-2016_05 |
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| ORD ID | ord-6b2edba179bb4c5baab69ea1ec89dedf |
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| Source note | uspto-grants-2016_05 |
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