2-(2-acetamido-5-bromophenyl)-N-[3-[[2-(2-acetamido-5-bromophenyl)-2-oxoacetyl]amino]propyl]-2-oxoacetamide | 1279652-19-5

• 分子结构分类: 有机化合物 - 苯类化合物 - 苯和取代衍生物
• 英文名称: 2-(2-acetamido-5-bromophenyl)-N-[3-[[2-(2-acetamido-5-bromophenyl)-2-oxoacetyl]amino]propyl]-2-oxoacetamide
• CAS: 1279652-19-5
• 化学式: C₂₃H₂₂Br₂N₄O₆
• 分子量: 610.259
• InChiKey: SBRLANCDQFOEBT-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3.1
• 重原子数：
  35
• 可旋转键数：
  10
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.22
• 拓扑面积：
  151
• 氢给体数：
  4
• 氢受体数：
  6

反应信息

• 作为产物：
  描述：

  1-acetyl-5-bromoindoline-2,3-dione 、 1,3-丙二胺 以 乙醇 、 1,4-二氧六环 为溶剂， 反应 1.5h， 以66%的产率得到2-(2-acetamido-5-bromophenyl)-N-[3-[[2-(2-acetamido-5-bromophenyl)-2-oxoacetyl]amino]propyl]-2-oxoacetamide
  参考文献：
  名称：

  An efficient microwave-assisted synthesis of dihydropyrazinones and bis-benzoylketones

  摘要：

  Microwave-assisted modified Sandmeyer reactions of oximinoacetanilides, themselves obtained from substituted primary aromatic amines, in concentrated H2SO4 give isatins. N-Acetylisatins undergo ring cleavage and subsequent ring closing with alkanediamines in the presence of ethanol under MW irradiation to give the corresponding dihydropyrazinones in excellent yields. Modification of the reaction conditions affords bis-benzoyl ketones under MW irradiation. (C) 2009 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.tetlet.2009.12.057

文献信息

• An efficient microwave-assisted synthesis of dihydropyrazinones and bis-benzoylketones
  作者：Mamun M. Hossain、Rabiul M. Islam、Sukanta K. Saha、Mohammad K. Islam

  DOI：10.1016/j.tetlet.2009.12.057

  日期：2010.2

  Microwave-assisted modified Sandmeyer reactions of oximinoacetanilides, themselves obtained from substituted primary aromatic amines, in concentrated H2SO4 give isatins. N-Acetylisatins undergo ring cleavage and subsequent ring closing with alkanediamines in the presence of ethanol under MW irradiation to give the corresponding dihydropyrazinones in excellent yields. Modification of the reaction conditions affords bis-benzoyl ketones under MW irradiation. (C) 2009 Elsevier Ltd. All rights reserved.