2005
DOI: 10.3184/0308234053431130
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Ytterbium (III) trifluoromethanesulfonate catalysed Friedel–Crafts acylation of 1-methylpyrrole in ionic liquid

Abstract: In the presence of a catalytic amount of ytterbium (III) trifluoromethanesulfonate [Yb(OTf)3], 1-methylpyrrole can easily react with acyl chlorides in an ionic liquid [bpy][BF4](bpy=1-butylpyridine) to form corresponding ketones in satisfactory yield. The recyclability of the ionic liquid/catalyst system is demonstrated

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Cited by 14 publications
(8 citation statements)
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“…Decantation of the products allowed the catalyst/IL mixture to be readily recycled. Using this approach, acylation of 1-methylpyrrole with acid anhydrides or acylchlorides has been reported using Yb(OTf) 3 in [C 4 pyr][BF 4 ] . Similar yields were found in the IL compared with CH 3 NO 2 or CH 2 Cl 2 , albeit with increased reaction rates.…”
Section: Acid−base-catalyzed Reactions In Ilsmentioning
confidence: 73%
“…Decantation of the products allowed the catalyst/IL mixture to be readily recycled. Using this approach, acylation of 1-methylpyrrole with acid anhydrides or acylchlorides has been reported using Yb(OTf) 3 in [C 4 pyr][BF 4 ] . Similar yields were found in the IL compared with CH 3 NO 2 or CH 2 Cl 2 , albeit with increased reaction rates.…”
Section: Acid−base-catalyzed Reactions In Ilsmentioning
confidence: 73%
“…Metal triflates, another class of Lewis acids, have been also reported for Friedel-Crafts acylation reactions in ILs. For example, acylation of 1-methylpyrrole with acid anhydrides or acyl chlorides has been reported using Yb(OTf) 3 in [C4pyr] [BF 4 ] (Su et al 2005). The reaction rate in the IL increased sharply, albeit the yields were found similar compared with CH 3 NO 2 or CH 2 Cl 2 .…”
Section: Friedel-crafts Reactionsmentioning
confidence: 93%
“…Therefore, there has been a lot of focus on creating safe and effective ways to make pyrroles recently. Several synthetic protocols have been reported, including Friedel-Crafts acylation, [15] Crossed-Aldol/Claisen-Schmidt condensation, [16][17] and coupling reactions catalyzed by transition metals. [18][19][20] As is well known, the great fragrance volatility and low threshold of tiny molecular pyrrole compounds produced by the Maillard process or nonenzymatic browning reaction may limit their use as food flavorings.…”
Section: Introductionmentioning
confidence: 99%