N,N'-Bis-(3-amino-phenyl)-succinamide | 50817-84-0

• 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: N,N'-Bis-(3-amino-phenyl)-succinamide
• 英文别名: N,N'-bis(3-aminophenyl)butanediamide
• CAS: 50817-84-0
• 化学式: C₁₆H₁₈N₄O₂
• 分子量: 298.345
• InChiKey: RXNQUDLYRGOTIR-UHFFFAOYSA-N

物化性质

• 沸点：
  695.0±50.0 °C(Predicted)
• 密度：
  1.349±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  0.5
• 重原子数：
  22
• 可旋转键数：
  5
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.12
• 拓扑面积：
  110
• 氢给体数：
  4
• 氢受体数：
  4

反应信息

• 作为反应物：
  描述：

  N,N'-Bis-(3-amino-phenyl)-succinamide 、 GlcNS6S-IdoA2S-Glc 在 sodium cyanoborohydride 作用下， 以 水 、 溶剂黄146 为溶剂， 反应 72.0h， 以60%的产率得到
  参考文献：
  名称：

  Synthesis of oligomeric assemblies of a platelet-binding key disaccharide in heparin and their biological activities

  摘要：

  Heparin, highly sulfated glycosaminoglycan, binds to platelets. A key disaccharide unit in heparin was previously found to be responsible for the binding, and the Frequency of the disaccharide unit was important for the binding potency. A newly developed method based on the reductive amination was effectively applied to prepare structurally defined oligomeric assemblies possessing multiple units of the key disaccharide. From their platelet-binding activities measured by the competitive binding assay, the enhancement of the activity was clearly observed with increasing number of the key disaccharide. (C) 2001 Elsevier Science Ltd. All rights reserved.

  DOI：

  10.1016/s0040-4039(00)01826-8
• 作为产物：
  描述：

  丁二酸 、 间苯二胺 在 WSCl*HCl 、 1-羟基苯并三唑 作用下， 以 N,N-二甲基甲酰胺 为溶剂， 以70%的产率得到N,N'-Bis-(3-amino-phenyl)-succinamide
  参考文献：
  名称：

  An efficient method for the assembly of sulfated oligosaccharides using reductive amination

  摘要：

  A generally applicable efficient method was developed for assembly of structurally defined sulfated oligosaccharides. Using a reductive amination reaction at low pH with newly designed linkers possessing multiple aromatic amino groups, facile preparations of oligosaccharide assemblies were achieved without any alteration in the sulfated oligosaccharide parts. (C) 2001 Elsevier Science Ltd. All rights reserved.

  DOI：

  10.1016/s0040-4039(00)02277-2