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Chemical Structure| 3411-58-3 Chemical Structure| 3411-58-3

Structure of 3411-58-3

Chemical Structure| 3411-58-3

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Product Details of [ 3411-58-3 ]

CAS No. :3411-58-3
Formula : C5H12ClNO2S
M.W : 185.67
SMILES Code : N[C@@H](CS)C(OCC)=O.[H]Cl
MDL No. :MFCD00137424

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Application In Synthesis of [ 3411-58-3 ]

* All experimental methods are cited from the reference, please refer to the original source for details. We do not guarantee the accuracy of the content in the reference.

  • Downstream synthetic route of [ 3411-58-3 ]

[ 3411-58-3 ] Synthesis Path-Downstream   1~1

  • 1
  • [ 60940-34-3 ]
  • [ 3411-58-3 ]
  • [ 101563-03-5 ]
YieldReaction ConditionsOperation in experiment
In trifluoroacetic acid; EXAMPLE 15 S-(2-Phenylcarbamoyl-phenylselenyl)-L-cysteinethylester It is obtained similar to example 11 from: 2,2 g (8 mmol) 2-phenyl-1,2-benzoisoselenazole-3(2H)-one and 1,2 g (8 mmol) L-cysteinethylester in 20 ml trifluoroacetic acid. Yield: 2,2 g (65% of the theory), Fp. 230 C. (decomposition).
In dichloromethane; for 1h;Inert atmosphere; Example 3The compound above was made by dissolving 2 -phenyl- 1,2- benzisoselenazol-3(2H)-one (1.193 g, 4.35 mmol) in 80 ml dichloromethane and adding to H-Cys-OEt predissolved in 10 ml dichloromethane along with another 10 ml dichloromethane under nitrogen. After one hour the solvent was removed by rotary evaporation and the residue was purified by silica gel chromatography with dichloromethane -methanol. Less pure fractions were combined and evaporated to give 0.270 g of yellow syrup characterized by TLC (Rf = 0.16 in 95: 5 dichloromethane : methanol). The purest fractions were combined and evaporated to yield 0.943 g (2.23 mmol). This was suspended in 40 ml dichloromethane, filtered through a medium glass frit and to the filtrate was added 1 ml of 4 N HCl in dioxane. This was stirred vigorously and then filtered through a medium glass frit, rinsed with dichloromethane dried to a white solid (0.575 g, 1.25 mmol as hydrochloride salt), and characterized by HPLC-MS: m z = 425.4.
 

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