Maltol → 4-Pyridinone,3-OH-2-Me

HRID 913031Notes

Reaction equation

HRID 913031 reaction equation
[CH3:1][C:2]1O[CH:7]=[CH:6][C:4](=[O:5])[C:3]=1[OH:9].[OH-].[NH4+:11]>C(O)C>[OH:9][C:3]1[C:4](=[O:5])[CH:6]=[CH:7][NH:11][C:2]=1[CH3:1]

Participants

4

Conditions

Temperature
66 °C

Procedure

A 500-mL high-pressure reaction vessel equipped with a magnetic stir bar and a thermometer was charged with maltol (20 g, 0.16 mol), ethanol (40 mL) and ammonium hydroxide solution (28.0-30.0%, 35 mL, 0.52 mol). The reaction vessel was sealed and heated at 66° C. for 2.5 h. HPLC analysis (HPLC Method 1, Example 24) indicated that only 26% of product (peak percent area) was formed. Another 30 mL of conc. ammonium hydroxide (28.0-30.0%, 0.45 mol) was added, and the resulting mixture was sealed and heated to 75° C. for overnight. Upon cooling, a solid separated, and it was collected by suction filtration (8.7 g). HPLC analysis of the solid indicated presence of the desired product and maltol in about 4/1 ratio. The solid was slurried in methanol (30 mL), and the resulting mixture was stirred. The solid 3-hydroxy-2-methyl-1H-pyridin-4-one was collected by suction filtration (4.8 g, 24% yield, HPLC purity (peak percent area): 99.7% at λ=280 nm). 1H NMR (DMSO-d6) δ ppm: 11.6 (br s, 1H), 7.40 (d, J=6.8 Hz, 1H), 6.09 (d, J=6.8 Hz, 1H), 2.17 (s, 3H).

Workup

  1. customA 500-mL high-pressure reaction vessel
  2. customequipped with a magnetic stir bar
  3. customThe reaction vessel was sealed
  4. customwas formed
  5. customthe resulting mixture was sealed
  6. temperatureheated to 75° C. for overnight
  7. temperatureUpon cooling
  8. customa solid separated
  9. filtrationit was collected by suction filtration (8.7 g)
  10. filtrationThe solid 3-hydroxy-2-methyl-1H-pyridin-4-one was collected by suction filtration (4.8 g, 24% yield, HPLC purity (peak percent area): 99.7% at λ=280 nm)

Sources & evidence

ORD record
ord-efcbc7fa2a3945e3bb46d03d5c22ac9b
Source dataset
uspto-grants-2011_09
Patent number
US08026261B2

Reaction notes

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