N-Formylsaccharin: A new formylating agent

Synlett

Volumn , Issue 13, 2011, Pages 1920-1922

  Cochet, Thomas ^a   Bellosta, Véronique ^a   Greiner, Alfred ^b   Roche, Didier ^b   Cossy, Janine ^a  

^a CNRS   (France)

^b Edelris   (France)

Author keywords

amine; amino alcohol; formylation; saccharin

Indexed keywords

AMINE; AMINOALCOHOL; FORMAMIDE DERIVATIVE; N FORMAMIDE; N FORMYLSACCHARIN; SACCHARIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL REACTION; CHEMICAL STRUCTURE; FORMYLATION; SYNTHESIS;

EID: 79961126725     PISSN: 09365214     EISSN: 14372096     Source Type: Journal    
DOI: 10.1055/s-0030-1260951     Document Type: Article

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58. 2O (20 mmol, 2 equiv) were stirred at 60C for 2 h and saccharin (1.83 g, 10 mmol, 1 equiv) was added in one portion. The reaction mixture was stirred for 5 h at 60C. Water was added (10 mL), and the white precipitate was filtered to afford pure [nl]N- formylsaccharin (1.9 g, 9 mmol, 90%)