TERT-BUTOXYCARBONYLAMINO-ACETIC ACID ETHYL ESTER
TERT-BUTOXYCARBONYLAMINO-ACETIC ACID ETHYL ESTER Basic information
- Product Name:
- TERT-BUTOXYCARBONYLAMINO-ACETIC ACID ETHYL ESTER
- Synonyms:
-
- N-Boc-glycine Ethyl Ester
- Ethyl 2-(tert-butoxycarbonylaMino)acetate
- Glycine, N-[(1,1-diMethylethoxy)carbonyl]-, ethyl ester
- N-(tert-butoxycarbonyl)glycine ethyl ester
- Ethyl [(tert-butoxycarbonyl)amino]acetate
- EthylN-(tert-butoxycarbonyl)glycinate
- 2-(tert-butoxycarbonylamino)acetic acid ethyl ester
- 2-[(tert-butoxy-oxomethyl)amino]acetic acid ethyl ester
- CAS:
- 14719-37-0
- MF:
- C9H17NO4
- MW:
- 203.24
- EINECS:
- 1533716-785-6
- Mol File:
- 14719-37-0.mol
TERT-BUTOXYCARBONYLAMINO-ACETIC ACID ETHYL ESTER Chemical Properties
- Boiling point:
- 97°C/0.7mmHg(lit.)
- Density
- 1.053±0.06 g/cm3(Predicted)
- refractive index
- 1.4350 to 1.4390
- storage temp.
- under inert gas (nitrogen or Argon) at 2-8°C
- pka
- 11.18±0.46(Predicted)
- form
- Oily Liquid
- color
- Colorless
- InChI
- InChI=1S/C9H17NO4/c1-5-13-7(11)6-10-8(12)14-9(2,3)4/h5-6H2,1-4H3,(H,10,12)
- InChIKey
- CNIBHMMDDXGDNR-UHFFFAOYSA-N
- SMILES
- C(OCC)(=O)CNC(OC(C)(C)C)=O
TERT-BUTOXYCARBONYLAMINO-ACETIC ACID ETHYL ESTER Usage And Synthesis
Uses
Ethyl (tert-Butoxycarbonyl)glycinate is a Glycine.html" class="link-product" target="_blank">Glycine (HY-Y0966) derivative[1].
Synthesis
24424-99-5
623-33-6
14719-37-0
1. A solution of di-tert-butyl dicarbonate (365 g, 1.67 mol) in tetrahydrofuran (1 L) was slowly added dropwise to a solution of tetrahydrofuran (2.5 L) containing ethyl glycinate hydrochloride (232.5 g, 1.66 mol) and triethylamine (497.5 ml, 3.57 mol) at 0 °C. 2. The reaction mixture was allowed to react for 36 hours under vigorous stirring. 3. . After completion of the reaction, the reaction mixture was filtered.4. The filtrate was concentrated under vacuum to give 329.49 g (98% yield) of ethyl N-tert-butoxycarbonylglycinate (compound 5) as a white solid.
References
[1] Luckose F, et al. Effects of amino acid derivatives on physical, mental, and physiological activities. Crit Rev Food Sci Nutr. 2015;55(13):1793-1144. DOI:10.1080/10408398.2012.708368
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