Ag2O-mediated Tandem Reaction between Terminal Alkyne and o-Iodibenzoic Acid: Construction of 3-Ethylideneisobenzofuran-1(3H)-ones
文献类型: 外文期刊
第一作者: He, Hua-Feng
作者: He, Hua-Feng;Wang, Yuwan;Zou, Chun;Tu, Zheng;Xu, Yongquan;Yin, Junfeng
作者机构:
期刊名称:ACS OMEGA ( 影响因子:4.132; 五年影响因子:4.197 )
ISSN: 2470-1343
年卷期: 2022 年 7 卷 3 期
页码:
收录情况: SCI
摘要: Taking aryl propargyl ether and o-iodibenzoic acid as substrates, a series of aryl cyclolactones bearing an exocyclized C=C bond were constructed with moderate to good yields. Diverse substituent groups could be tolerant in the reaction, which indicated excellent compatibility of the reaction. In this tandem reaction, Ag2O was employed as the media and Et3N was screened as the base to facilitate the reaction. A concise mechanism was proposed on the basis of the expansion of the substrates and theoretical analysis. Sonogashira type coupling coupled with intramolecular nucleophilic addition in one pot to construct the product, 3-ethylideneisobenzofuran-1(3H)-one.
分类号:
- 相关文献
作者其他论文 更多>>
-
Triterpenoid saponins in tea plants: A spatial and metabolic analysis using UPLC-QTOFMS, molecular networking, and DESI-MSI
作者:Du, Zhenghua;Zhou, Ying;Guo, Shuang;Dong, Yonghui;Yu, Xiaomin;Du, Zhenghua;Zhou, Ying;Guo, Shuang;Dong, Yonghui;Yu, Xiaomin;Xu, Yongquan
关键词:Camellia sinensis; Triterpenoid saponins; MS/MS fragmentation; Molecular networking; Spatial metabolomics; Mass spectrometry imaging
-
Tea aroma retention strategies using tea polysaccharide conjugates: Insights from the yellowing process
作者:Xu, Anan;Tao, Meng;Tu, Zheng;Wang, Shanshan;Cao, Yanyan;Liu, Zhengquan;Chen, Lin
关键词:Tea aroma; Yellowing treatment; Tea polysaccharide conjugates; Interaction
-
Determination of potential α-glucosidase inhibitors in Jinxuan black tea based on bioaffinity ultrafiltration combined with UHPLC-Q-Exactive-MS
作者:Li, Guangneng;Zhang, Jianyong;Gao, Ying;Deng, Yuliang;Yin, Junfeng;Li, Guangneng;Niu, Debao;Cui, Hongchun
关键词:Black tea; alpha-Glucosidase; Inhibitor; Affinity ultrafiltration; Theasinensin A; Catechin; Inhibition mechanism
-
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC x GC-O-MS combined with machine learning
作者:Duan, Yue;Gao, Xing;Raza, Junaid;Sun, Huijuan;Wang, Ying;Song, Huanlu;Shi, Bolin;Yu, Mingguang;Xu, Yongquan
关键词:Shuixian; GC-IMS; GC x GC-O-MS; Random Forest; Roasting processing; Key differential aroma compounds
-
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
作者:Ma, Bingsong;Ma, Cunqiang;Chen, Xuan;Wang, Yuhua;Li, Xinghui;Ma, Bingsong;Li, Yifan;Yin, Junfeng;Zhou, Binxing
关键词:Stored tea; Taste compounds; Aging mechanism; Molecular docking; Kokumi
-
Effect of shaking and piling processing on improving the aroma quality of green tea
作者:Tu, Zheng;Li, Sixu;Tao, Meng;Wang, Shanshan;Liu, Zhengquan;Li, Sixu;He, Weizhong;Shu, Zaifa
关键词:Green tea; Shaking and piling; Volatile compound; ROAV; Aroma improvement
-
Improvement of Summer Green Tea Quality Through an Integrated Shaking and Piling Process
作者:Tu, Zheng;Li, Sixu;Xu, Anan;Yu, Qinyan;Cao, Yanyan;Tao, Meng;Wang, Shanshan;Liu, Zhengquan;Li, Sixu
关键词:summer green tea; shaking; piling; metabolomics; non-volatile metabolites