Reaktion #2024594

ord-3dd2c817485e4ed0abd7d3f8bfec2c54

Lösungsmittel

Reaktionsbedingungen

Temperatur
100°CELSIUS
Detaillierte Bedingungen
See reaction.notes.procedure_details.

Aufarbeitung

  1. 1
    Temperaturto cool to room temperature
  2. 2
    Temperaturcooling
  3. 3
    Extraktionthe mixture is extracted with ethyl acetate
  4. 4
    WaschenThe extract is washed with a saturated aqueous sodium chloride solution
  5. 5
    Trocknenthe organic layer is dried over anhydrous sodium sulfate and activated carbon
  6. 6
    SonstigeThe solid materials are removed by filtration through a Celite pad
  7. 7
    Einengenthe filtrate is concentrated under reduced pressure
  8. 8
    SonstigeThe residue is crystallized from ethyl acetate-diisopropyl ether

Vorschrift

Sodium (35.65 g) is gradually added to ethylene glycol (1.3 liter) at 23-75° C., and thereto is added N-[6-chloro-5-(4-methylphenyl)pyrimidin-4-yl]-4-[2-(2-tetrahydropyranyloxy)-1,1-dimethylethyl]benzenesulfonamide (160 g) at 4° C. The mixture is stirred at 100° C. for 16 hours, and allowed to cool to room temperature. The reaction mixture is poured into a mixture of a saturated aqueous ammonium chloride solution and ethyl acetate under ice-cooling, and the mixture is extracted with ethyl acetate. The extract is washed with a saturated aqueous sodium chloride solution, and the organic layer is dried over anhydrous sodium sulfate and activated carbon. The solid materials are removed by filtration through a Celite pad, and the filtrate is concentrated under reduced pressure. The residue is crystallized from ethyl acetate-diisopropyl ether to give N-[6-(2-hydroxyethoxy)-5-(4-methylphenyl)-pyrimidin-4-yl]-4-[2-(2-tetrahydropyranyloxy)-1,1-dimethyl-ethyl]benzenesulfonamide (80.26 g) as colorless crystals. In addition, the mother liquor is concentrated, and the resultant is recrystallized from ethyl acetate-diisopropyl ether to give the crystals of the above compound (73.1 g).

Quelle

DOI: 10.6084/m9.figshare.5104873.v1Patent: US06395741B1uspto-grants-2002_05