04.05.2013 Views

Download (8Mb) - Etheses - Saurashtra University

Download (8Mb) - Etheses - Saurashtra University

Download (8Mb) - Etheses - Saurashtra University

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

2.4 Results and discussion:<br />

Initially careful investigation of the formation and dehydratation of salt (3) resulting<br />

in the formation of salt (4) under conventional heating conditions as well as upon<br />

microwave irradiation has been studied. As a proof of concept, the condensation of 2methylaminopyrimidine<br />

(1, R1 = Me) and α-phenacylbromide (2, R2 = Ph) was<br />

studied (Table 1). A sealed vial containing a solution of the starting compounds in<br />

acetonitrile was conventionally heated with an oil bath (Table 1, No-1-6) or irradiated<br />

with microwaves (Table 1, No-7-12) at different temperatures for 30−60 min. The<br />

formation of the 2-hydroxy salt (3) was faster under microwave irradiation and this<br />

compound was obtained in 88% yield within 30 min. Further increase of the<br />

temperature up to 120 °C using conventional heating or microwave irradiation led to a<br />

mixture of salts (3) and (4) (Table 1). Interestingly, using microwave irradiation at<br />

120 °C for 60 min, we were able to drive the reaction completely to the formation of<br />

the imidazo[1,2-a]pyrimidinium salt (4) (Table 1, No-12).<br />

N<br />

N N R N<br />

N<br />

Br O<br />

R1 N N +<br />

1 + N<br />

H H R Br<br />

N<br />

2<br />

OH<br />

1 2 3 R2 R Conditions<br />

Br<br />

1<br />

(R1 = Me, R2 = Ph)<br />

4 R2 No. Conditions Time (min) T (°C) 3 (yield %) b 4 (yield %) b<br />

1<br />

30 80 64 0<br />

2 60 80 77 0<br />

3 30 100 81 Traces<br />

Conventional<br />

4 60 100 85 Traces<br />

5 30 120 68 17<br />

6 60 120 53 28<br />

7<br />

30 80 88 0<br />

8 60 80 85 0<br />

9 Microwave 30 100 48 33<br />

10 60 100 45 35<br />

11 30 120 12 79

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!