6,8-dimethylpyrimido<4,5-c>-pyridazine-5,7(6H,8H)-dione | 85168-01-0

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 二嗪类
• 英文名称: 6,8-dimethylpyrimido<4,5-c>-pyridazine-5,7(6H,8H)-dione
• 英文别名: 6,8-dimethylpyrimido[4,5-c]pyridazine-5,7(6H,8H)-dione；6,8-dimethyl-8H-pyrimido[4,5-c]pyridazine-5,7-dione；6,8-Dimethyl-8H-pyrimido[4,5-c]pyridazin-5,7-dion；4-deazafervenulin；6,8-dimethylpyrimido[4,5-c]pyridazine-5,7-dione
• CAS: 85168-01-0
• 化学式: C₈H₈N₄O₂
• 分子量: 192.177
• InChiKey: VFHDZEFSPSAHRV-UHFFFAOYSA-N

物化性质

• 沸点：
  415.6±37.0 °C(Predicted)
• 密度：
  1.394±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  -0.9
• 重原子数：
  14
• 可旋转键数：
  0
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.25
• 拓扑面积：
  66.4
• 氢给体数：
  0
• 氢受体数：
  4

反应信息

• 作为反应物：
  描述：

  6,8-dimethylpyrimido<4,5-c>-pyridazine-5,7(6H,8H)-dione 在 双氧水 、 三氯氧磷 作用下， 以 甲酸 、 N,N-二甲基甲酰胺 为溶剂， 反应 15.0h， 生成 3-chloro-6,8-dimethylpyrimido[4,5-c]pyridazine-5,7(6H,8H)-dione
  参考文献：
  名称：

  Syntheses of azolopyrimido[5,4-e]-as-triazines and azolopyrimido[4,5-c]pyridazines related to fervenulin

  摘要：

  DOI：

  10.1021/jo00158a011
• 作为产物：
  描述：

  6-hydrazino-1,3-dimethyl-1H-pyrimidine-2,4-dione 、 glyoxal sodium bisulfite 在 水 作用下， 生成 6,8-dimethylpyrimido<4,5-c>-pyridazine-5,7(6H,8H)-dione 、 glyoxal-bis-(1,3-dimethyl-2,6-dioxo-1,2,3,6-tetrahydro-pyrimidin-4-ylhydrazone)
  参考文献：
  名称：

  High-Performance Liquid Chromatographic Analysis of Amino Acids in Ackee Fruit with Emphasis on the Toxic Amino Acid Hypoglycin A

  摘要：

  高效液相色谱用于测定成熟和未成熟的阿基果中的氨基酸含量。特别强调未成熟和成熟阿基果及种子中有毒氨基酸氢糖酸A（hyp-A）的水平。与成熟样本相比，未成熟样本中发现的hyp-A含量显著更高（P < 0.05）。未熟阿基果在未烹煮状态下的含量为124.4 ± 6.7 mg/100 g鲜重，而成熟阿基果则为6.4 ± 1.1 mg/100 g鲜重。未成熟阿基果的种子含有142.8 ± 8.8 mg/100 g鲜重，而成熟阿基果的种子为106.0 ± 5.4 mg/100 g鲜重。将水果在水中煮约30分钟能有效去除可食用的果肉中的hyp-A；然而，在煮熟成熟水果的水中仍检测到低水平的0.54 ± 0.15 mg/200 mL。氨基酸的平均回收率为80.34%。

  DOI：

  10.1093/chromsci/40.8.441

文献信息

• Purines, pyrimidines, and fused systems based on them
  作者：A. V. Gulevskaya、D. V. Besedin、A. F. Pozharskii

  DOI：10.1007/bf02496020

  日期：1999.6

  Abstract6,8-Dimethylpyrimido[4,5-c]pyridazine-5,7(6H,8H)-dione reacts with ammonia or primary amines in the presence of an oxidant to give the corresponding 4-amino derivatives. Reactions with secondary amines (dimethylamine, piperidine, or morpholine) proceed with difficulty, resulting in 3-amino derivatives.

  摘要 6,8-二甲基嘧啶并[4,5-c]哒嗪-5,7(6H,8H)-二酮在氧化剂存在下与氨或伯胺反应生成相应的4-氨基衍生物。与仲胺（二甲胺、哌啶或吗啉）的反应很难进行，产生 3-氨基衍生物。
• 6,8-Dimethylpyrimido[4,5-c]pyridazine-5,7(6H,8H)-dione: a novel method of pyrrole-ring annulation to an azine nucleus based on a tandem SNH–SNH process
  作者：Anna V Gulevskaya、Denis V Besedin、Alexander F Pozharskii、Zoya A Starikova

  DOI：10.1016/s0040-4039(01)01163-7

  日期：2001.8

  6,8-Dimethylpyrimido[4,5-c]pyridazine-5,7(6H,8H)-dione has been shown to react with some secondary amines in the presence of an oxidant to produce 6,8-dimethylpyrrolo[2 ' ,3 ' ;3,4]pyridazino[6,5-d]pyrimidine-7,9(6H,SH)-dione derivatives. The reaction represents a new method of pyrrole-ring annulation to an azine nucleus via a tandem S-N(H)-S-N(H) process. (C) 2001 Elsevier Science Ltd. All rights reserved.
• ——
  作者：D. V. Besedin、A. V. Gulevskaya、A. F. Pozharskii

  DOI：10.1023/a:1002829018667

  日期：——
• High-Performance Liquid Chromatographic Analysis of Amino Acids in Ackee Fruit with Emphasis on the Toxic Amino Acid Hypoglycin A
  作者：K. D. Golden、O. J. Williams、Y. Bailey-Shaw

  DOI：10.1093/chromsci/40.8.441

  日期：2002.9.1

  High-performance liquid chromatography is used to determine the amino acid content of ripe and unripe ackee fruit. Specific emphasis is placed on the level of the toxic amino acid hypoglycin A (hyp-A) in the unripe and ripe ackee fruit and seed. Unripe samples are found to contain significantly higher quantities (P < 0.05) of hyp-A when compared with ripe samples. Uncooked unripe fruit is found to contain 124.4 ± 6.7 mg/100 g fresh weight and uncooked ripe fruit 6.4 ± 1.1 mg/100 g fresh weight. The seed of the uncooked unripe fruit is found to contain 142.8 ± 8.8 mg/100 g fresh weight, and the seed of uncooked ripe fruit has 106.0 ± 5.4 mg/100 g fresh weight. Boiling fruit in water for approximately 30 min is efficient in removing hyp-A from the edible arilli; however, low levels of 0.54 ± 0.15 mg/200 mL are detected in the water that was used to cook the ripe fruit. The average %recovery of the amino acids was 80.34%.

  高效液相色谱用于测定成熟和未成熟的阿基果中的氨基酸含量。特别强调未成熟和成熟阿基果及种子中有毒氨基酸氢糖酸A（hyp-A）的水平。与成熟样本相比，未成熟样本中发现的hyp-A含量显著更高（P < 0.05）。未熟阿基果在未烹煮状态下的含量为124.4 ± 6.7 mg/100 g鲜重，而成熟阿基果则为6.4 ± 1.1 mg/100 g鲜重。未成熟阿基果的种子含有142.8 ± 8.8 mg/100 g鲜重，而成熟阿基果的种子为106.0 ± 5.4 mg/100 g鲜重。将水果在水中煮约30分钟能有效去除可食用的果肉中的hyp-A；然而，在煮熟成熟水果的水中仍检测到低水平的0.54 ± 0.15 mg/200 mL。氨基酸的平均回收率为80.34%。
• Syntheses of azolopyrimido[5,4-e]-as-triazines and azolopyrimido[4,5-c]pyridazines related to fervenulin
  作者：Sadao Nishigaki、Misuzu Ichiba、Keitaro Senga

  DOI：10.1021/jo00158a011

  日期：1983.5