2-(4-BROMOPHENYL)PYRROLIDINE HYDROCHLORIDE - Names and Identifiers
2-(4-BROMOPHENYL)PYRROLIDINE HYDROCHLORIDE - Physico-chemical Properties
Molecular Formula | C10H12BrN
|
Molar Mass | 226.11 |
Density | 1.369g/cm3 |
Boling Point | 287.2°C at 760 mmHg |
Flash Point | 127.5°C |
Vapor Presure | 0.00252mmHg at 25°C |
Storage Condition | under inert gas (nitrogen or Argon) at 2–8 °C |
Refractive Index | 1.566 |
2-(4-BROMOPHENYL)PYRROLIDINE HYDROCHLORIDE - Introduction
2-(4-Bromophenyl)pyrrolidine is an organic compound with the chemical formula C11H13BrN. The following is a description of its nature, use, preparation and safety information:
Nature:
-Appearance: Colorless to pale yellow crystals.
-Solubility: Soluble in some organic solvents, such as ethanol, dichloromethane and methanol.
-Melting point: about 68-70 degrees Celsius.
Use:
-Medical field: 2-(4-Bromophenyl)pyrrolidine, as a selective inhibitor of dopamine transporter (DAT) in the brain, has potential antidepressant and anti-Parkinson's disease activity.
-Research: It is also used in dopamine receptor related experiments in biochemical research.
Preparation Method:
2-(4-Bromophenyl)pyrrolidine can be synthesized by the following steps:
1. First, pyrrolidine and acetone are hydrogenated in the presence of a nickel catalyst to obtain the corresponding dinitrile compound.
2. Then, the dinitrile is reacted with bromobenzene to generate lactam through S molecular lactam.
3. Finally, using acid catalysis, the lactam is hydrolyzed to obtain 2-(4-Bromophenyl)pyrrolidine.
Safety Information:
- 2-(4-Bromophenyl)pyrrolidine is an organic compound with certain potential hazards, so it needs to be used and handled under suitable laboratory conditions.
-During use, avoid direct contact with skin and eyes to avoid irritation or damage.
-Store and handle the compound properly to avoid contact with combustibles and oxidants.
-During operation, pay attention to the use of personal protective equipment, such as wearing appropriate gloves, protective glasses and laboratory coats.
Last Update:2024-04-09 21:01:54