Basic information Safety Supplier Related

1-Methyl-1H-pyrrolo[2,3-b]pyridine

Basic information Safety Supplier Related

1-Methyl-1H-pyrrolo[2,3-b]pyridine Basic information

Product Name:
1-Methyl-1H-pyrrolo[2,3-b]pyridine
Synonyms:
  • 1-Methyl-1H-pyrrolo[2,3-b]pyridine
  • 1-Methyl-7-azaindole
  • 1H-Pyrrolo[2,3-b]pyridine, 1-Methyl-
  • 1-Methylpyrrolo[2,3-b]pyridine
CAS:
27257-15-4
MF:
C8H8N2
MW:
132.16
Product Categories:
  • Azaindoles
Mol File:
27257-15-4.mol
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1-Methyl-1H-pyrrolo[2,3-b]pyridine Chemical Properties

Boiling point:
112-116 °C(Press: 21 Torr)
Density 
1.107 g/cm3(Temp: 22 °C)
storage temp. 
2-8°C
pka
5.35±0.30(Predicted)
Appearance
Light yellow to green yellow Liquid
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Safety Information

HS Code 
2933998090
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1-Methyl-1H-pyrrolo[2,3-b]pyridine Usage And Synthesis

Uses

N-Methyl-d3-7-azaindole is a labeled reactant used in the preparation of blue fluorescent amino acids as in vivo building blocks for protein engineering.

Synthesis

271-63-6

74-88-4

27257-15-4

GENERAL METHODS: Preparation of known compound 1a: 7-azaindole (2 g, 16.95 mmol) and anhydrous DMF (10 mL) were added to a dry round-bottomed flask equipped with a magnetic stirring bar under nitrogen atmosphere. The reaction mixture was cooled to 0 °C, 60% sodium hydride (1.2 eq.) was added in batches and stirring was continued for 1 h at this temperature. Subsequently, iodomethane (1.1 eq.) was added slowly and dropwise, keeping the reaction temperature at 0 °C and continuing to stir for 1 hour. Upon completion of the reaction, the reaction was quenched with ice-cold water (100 mL) and extracted with ethyl acetate (3 x 100 mL). The organic layers were combined, dried with anhydrous sodium sulfate, filtered and concentrated under reduced pressure to give 1-methyl-7-azaindole in quantitative yield.

References

[1] Beilstein Journal of Organic Chemistry, 2016, vol. 12, p. 309 - 313
[2] Green Chemistry, 2017, vol. 19, # 23, p. 5559 - 5563
[3] Organic Letters, 2013, vol. 15, # 22, p. 5718 - 5721
[4] Chemical and Pharmaceutical Bulletin, 2007, vol. 55, # 2, p. 255 - 267
[5] Journal of Natural Products, 2009, vol. 72, # 12, p. 2199 - 2202

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