4-羟基-2H-1,4-苯并噁嗪-3(4h)-酮合成路线 (共 21 条)
反应条件
1: 99 percent / pyridine 2: 90 percent / toluene / Heating View Scheme
参考文献
Hashimoto; Ishizaki; Shudo; Okamoto
Chemical and Pharmaceutical Bulletin, 1983 , vol. 31, # 11 p. 3891 - 3896
反应条件
1: 40 percent / 5percent aq. NaCO3 / CH2Cl2 / 0.08 h 2: 8 percent / benzene / 24 h / Heating 3: NaOH / Ambient temperature 4: NaOH View Scheme
参考文献
Hashimoto; Ishizaki; Shudo; Okamoto
Chemical and Pharmaceutical Bulletin, 1983 , vol. 31, # 11 p. 3891 - 3896
反应条件
pyridine; p-toluenesulfonyl chloride 24 h; Ambient temperature;
参考文献
Hashimoto; Ishizaki; Shudo; Okamoto
Chemical and Pharmaceutical Bulletin, 1983 , vol. 31, # 11 p. 3891 - 3896
反应条件
zinc in acetic acid Heating;
参考文献
Honkanen,E.; Virtanen,A.I.
Acta Chemica Scandinavica (1947-1973), 1960 , vol. 14, p. 1214 - 1217
反应条件
1: 40 percent / 5percent aq. NaCO3 / CH2Cl2 / 0.08 h 2: 45 percent / CF3COOH / benzene / 24 h / Ambient temperature 3: 20percent NaOH / 3 h View Scheme
参考文献
Hashimoto; Ishizaki; Shudo; Okamoto
Chemical and Pharmaceutical Bulletin, 1983 , vol. 31, # 11 p. 3891 - 3896
反应条件
hydrogenchloride T=31°C; var. 7-substituted 4-hydroxyl-1,4-benzoxazin-3-ones; var conc. of acidic media;
参考文献
Quiroz, Andres; Niemeyer, Hermann M.
Heterocycles, 1991 , vol. 32, # 9 p. 1681 - 1685
反应条件
hydrogenchloride 2.5 h; Heating;
参考文献
Hashimoto; Ishizaki; Shudo; Okamoto
Chemical and Pharmaceutical Bulletin, 1983 , vol. 31, # 11 p. 3891 - 3896
反应条件
hydrogenchloride T=31°C; var. 7-substituted 4-hydroxyl-1,4-benzoxazin-3-ones; var conc. of acidic media;
参考文献
Quiroz, Andres; Niemeyer, Hermann M.
Heterocycles, 1991 , vol. 32, # 9 p. 1681 - 1685
反应条件
ammonium chloride; zinc in ethanol
T=30 - 40°C; 2 h;
参考文献
Sicker; Pratorius; Mann; Meyer
Synthesis, 1989 , # 3 p. 211 - 212
反应条件
1.1: KOH / ethanol / 1 h
1.2: 99 percent / dimethylformamide / 24 h
2.1: 70 percent / NaBH4 / Pd/C / H2O; dioxane
View Scheme
参考文献
Macias, Francisco A.; De Siqueira, Joao M.; Chinchilla, Nuria; Marin, David; Varela, Rosa M.; Molinillo, Jose M. G.
Journal of Agricultural and Food Chemistry, 2006 , vol. 54, # 26 p. 9843 - 9851