3-Amino-5,6,7,8-tetrahydrochromen-2-one | 922167-67-7

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 吡喃
• 英文名称: 3-Amino-5,6,7,8-tetrahydrochromen-2-one
• CAS: 922167-67-7
• 化学式: C₉H₁₁NO₂
• 分子量: 165.192
• InChiKey: HXFCIRFLJNUMAM-UHFFFAOYSA-N

物化性质

• 沸点：
  408.9±24.0 °C(Predicted)
• 密度：
  1.23±0.1 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  1.1
• 重原子数：
  12
• 可旋转键数：
  0
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.44
• 拓扑面积：
  52.3
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  3-Amino-5,6,7,8-tetrahydrochromen-2-one 在 氧气 、 甲烷 作用下， 以 甲苯 为溶剂， 反应 24.0h， 以38%的产率得到3-氨基香豆素
  参考文献：
  名称：

  Oxydehydrogenative aromatization of fused 3-aminopyran-2-ones on carbon surfaces: a simple approach towards 3-amino-5-hydroxycoumarin derivatives

  摘要：

  Aromatization of selected 3-acylamino-5,6,7,8-tetrahydro-2H-1-benzopyran-2,5-diones, yielding the corresponding 3-acylamino-5-hydroxycoumarins, was achieved by dehydrogenation with molecular oxygen in the presence of activated carbon. The use of nonpolar solvents and high temperatures was crucial for attaining satisfactory conversions. The 3-benzoylamino-5,6,7,8-tetrahydrocoumarin without a 5-keto group and the 8-oxo analogue as well as the 5-oxo-5,6,7,8-tetrahydrocoumarins containing a free 3-amino group were less efficiently aromatized..

  DOI：

  10.1007/s00706-014-1227-4

文献信息

• Oxydehydrogenative aromatization of fused 3-aminopyran-2-ones on carbon surfaces: a simple approach towards 3-amino-5-hydroxycoumarin derivatives
  作者：Bogdan Štefane、Franc Požgan

  DOI：10.1007/s00706-014-1227-4

  日期：2014.8

  Aromatization of selected 3-acylamino-5,6,7,8-tetrahydro-2H-1-benzopyran-2,5-diones, yielding the corresponding 3-acylamino-5-hydroxycoumarins, was achieved by dehydrogenation with molecular oxygen in the presence of activated carbon. The use of nonpolar solvents and high temperatures was crucial for attaining satisfactory conversions. The 3-benzoylamino-5,6,7,8-tetrahydrocoumarin without a 5-keto group and the 8-oxo analogue as well as the 5-oxo-5,6,7,8-tetrahydrocoumarins containing a free 3-amino group were less efficiently aromatized..