Water → HCID 9913574, compound
Reaction equation
[F:1][C:2]1[CH:27]=[CH:26][C:5]([CH2:6][CH:7]2[CH2:12][CH2:11][N:10]([C:13]([C:15]3[CH:16]=[C:17]4[CH:25]=[CH:24][NH:23][C:18]4=[N:19][C:20]=3[O:21][CH3:22])=[O:14])[CH2:9][CH2:8]2)=[CH:4][CH:3]=1.[C:28](Cl)(=[O:32])[C:29](Cl)=[O:30].[NH:34]1[CH2:38][CH2:37][CH2:36][CH2:35]1.O>ClCCl>[F:1][C:2]1[CH:27]=[CH:26][C:5]([CH2:6][CH:7]2[CH2:12][CH2:11][N:10]([C:13]([C:15]3[CH:16]=[C:17]4[C:25]([C:28](=[O:32])[C:29]([N:34]5[CH2:38][CH2:37][CH2:36][CH2:35]5)=[O:30])=[CH:24][NH:23][C:18]4=[N:19][C:20]=3[O:21][CH3:22])=[O:14])[CH2:9][CH2:8]2)=[CH:4][CH:3]=1Participants
Reactant 4
Product 1
Reagents, catalysts & solvents 1
Conditions
- Temperature
- 0 °C
Procedure
[4-(4-Fluoro-benzyl)-piperidin-1-yl]-(6-methoxy-1H-pyrrolo[2,3-b]pyridin-5-yl)-methanone (368 mg, 1 mmol) was dissolved in dry dichloromethane (5 mL). It was cooled in an ice-bath and oxalyl chloride (4.5 mL, 2 M solution in dichloromethane) was added. The mixture was stirred for 1 h at 0° C. and for another 4 h at room temperature. It was evaporated to dryness, redissolved in dichloromethane and treated with pyrrolidine (3 mmol). After stirring for 30 min, water was added and the product was extracted with dichloromethane (3×25 mL). The combined extracts were dried over sodium sulfate. After evaporation of the solvent, the product was purified via radial chromatography using chloroform-methanol (0-3% methanol) to yield 340 mg of the desired product. LCMS: 493, M+1.
Workup
- temperatureIt was cooled in an ice-bath
- customIt was evaporated to dryness
- dissolutionredissolved in dichloromethane
- stirringAfter stirring for 30 min
- extractionthe product was extracted with dichloromethane (3×25 mL)
- dry with materialThe combined extracts were dried over sodium sulfate
- customAfter evaporation of the solvent
- customthe product was purified via radial chromatography
Sources & evidence
- ORD record
- ord-2eb497728eb540acb3926923f60bbf7b
- Source dataset
- uspto-grants-2008_07
- Patent number
- US07393851B2
Reaction notes
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