New general synthesis of α-alkoxyketones via α′-alkylation, α-alkylation and α,α′-dialkylation of α-alkoxyketimines
作者:Filip Colpaert、Sven Mangelinckx、Maria Teresa Rocchetti、Norbert De Kimpe
DOI:10.1039/c0ob00662a
日期:——
important intermediates in organic synthesis and flavor compounds in food chemistry, were synthesized by deprotonation of N-(1-alkoxy-2-propylidene)isopropylamine, prepared by condensation of the corresponding α-alkoxyacetone with isopropylamine, and subsequent reaction of the corresponding 1-azaallylic anions with alkyl halides to afford α′-alkylated, α-alkylated and α,α′-dialkylated ketimines. Hydrolysis
α-甲氧基和α-乙氧基酮是食品化学中有机合成和香料化合物的重要中间体,是通过将相应的α-烷氧基丙酮与N-(1-烷氧基-2-亚丙基)异丙胺脱质子化反应制得的异丙胺然后,使相应的1-氮杂烯丙基阴离子与烷基卤反应,得到α'-烷基化,α-烷基化和α,α'-二烷基化的酮亚胺。亚氨基官能团的水解产生所需的取代的α-烷氧基酮。α-,α'-和α,α'-(二)烷基化化合物的比例取决于所用碱的量和烷基化试剂的性质。