Method for preparing 6-aminopurine
A technology of aminopurine and acetylpurine, which is applied in the field of preparation of 6-aminopurine, can solve the problems of few sources of hypoxanthine, no way to achieve large-scale application, and no large-scale source, and achieve high product purity and reaction The effect of mild conditions and simple process methods
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Embodiment 1
[0010] In a 1000ml three-neck flask with a stirring and reflux device, add 177 grams of 6-amino-7-acetylpurine and 400 grams of 10% sodium hydroxide aqueous solution, and heat at 80°C for 2 hours; then add 5 grams of activated carbon and keep warm Decolorize for 1 hour, filter the solution after decolorization, neutralize the filtrate to pH 7 with 10% by mass hydrochloric acid, cool the solution to 0°C; filter again, and dry the filter cake at 50°C for 10 hours to obtain 128 grams of 6-amino Purine, yield 94.8%.
Embodiment 2
[0012] In a 1000ml three-neck flask with a stirring and reflux device, add 177 grams of 6-amino-7-acetylpurine and 560 grams of 30% potassium hydroxide aqueous solution, and heat at 100°C for 6 hours; then add 5 grams of activated carbon and keep warm Decolorize for 3 hours, filter the solution after decolorization, neutralize the filtrate to pH 8 with 30% hydrochloric acid by mass percentage, cool the solution to 10°C; filter again, and dry the filter cake at 100°C for 5 hours to obtain 115 grams of 6-amino Purine, the yield was 85.2%.
Embodiment 3
[0014] In a 1000ml three-necked flask with a stirring and reflux device, add 177 grams of 6-amino-7-acetylpurine and 1000 grams of 20% sodium carbonate aqueous solution, and heat at 90°C for 6 hours; then add 5 grams of activated carbon and keep warm for 2 After decolorization, the solution was filtered after decolorization, and the filtrate was neutralized to pH 7 with 30% by mass percentage of hydrochloric acid, and the solution was cooled to 0°C; then filtered, and the filter cake was dried at 100°C for 5 hours to obtain 130 grams of 6-aminopurine , The yield is 96.3%.
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