1-methoxycarbonyl-2,3-dihydroindolizidino<4,5-b>indole | 145474-65-3

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 吲哚及其衍生物
• 英文名称: 1-methoxycarbonyl-2,3-dihydroindolizidino<4,5-b>indole
• 英文别名: methyl 6,11-dihydro-5H-indolizino[8,7-b]indole-1-carboxylate
• CAS: 145474-65-3
• 化学式: C₁₆H₁₄N₂O₂
• 分子量: 266.299
• InChiKey: VGKBFSSILLPLRF-UHFFFAOYSA-N

物化性质

• 沸点：
  513.1±35.0 °C(Predicted)
• 密度：
  1.36±0.1 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  2.3
• 重原子数：
  20
• 可旋转键数：
  2
• 环数：
  4.0
• sp3杂化的碳原子比例：
  0.19
• 拓扑面积：
  47
• 氢给体数：
  1
• 氢受体数：
  2

反应信息

• 作为产物：
  描述：

  4-溴-2-丁烯酸甲酯 在 potassium carbonate 、 silver carbonate 作用下， 以 乙腈 、 xylene 为溶剂， 反应 68.0h， 生成 1-methoxycarbonyl-2,3-dihydroindolizidino<4,5-b>indole
  参考文献：
  名称：

  XYZH systems as potential 1,3-dipoles. Part 36. 1,5-Electrocyclisation processes via oxidation of tertiary amines. Pyrrolo-dihydroisoquinolines and -dihydro-β-carbolines.

  摘要：

  A range of tertiary N-allylamines derived from 1,2,3,4-tetrahydroisoquinoline undergo oxidative cyclisation, induced by Ag2CO3, to pyrrolo-dihydroisoquinolines in moderate to good yield. Analogous oxidative cyclisations are reported for N-allyl-tetrahydro-beta-carbolines and a pyrrolidine. The reactions proceed via formation of a 1,5-dipole followed by an electrocyclisation and subsequent aromatisation.

  DOI：

  10.1016/s0040-4020(01)81190-x

文献信息

• XYZH systems as potential 1,3-dipoles. Part 36. 1,5-Electrocyclisation processes via oxidation of tertiary amines. Pyrrolo-dihydroisoquinolines and -dihydro-β-carbolines.
  作者：Ronald Grigg、Peter Myers、Anoma Somasunderam、Visuvanathar Sridharan

  DOI：10.1016/s0040-4020(01)81190-x

  日期：1992.1

  A range of tertiary N-allylamines derived from 1,2,3,4-tetrahydroisoquinoline undergo oxidative cyclisation, induced by Ag2CO3, to pyrrolo-dihydroisoquinolines in moderate to good yield. Analogous oxidative cyclisations are reported for N-allyl-tetrahydro-beta-carbolines and a pyrrolidine. The reactions proceed via formation of a 1,5-dipole followed by an electrocyclisation and subsequent aromatisation.