科研之友
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摘要
The aminolysis of purpurin-18 with aliphatic amines or aromatic amines was carried out by reflux and microwave assisted methods to obtain mono-amidated, di-amidated and carbonyl-imidizated products. The chemical modifications of purpurin-18 imides along their N-21-N-23 axis produced the mixtures of purpurin-18 imides possessing atropisomeric and anomeric characteritics. The structures of new chlorophyll derivatives were characterized by UV, IR, H-1 NMR, MS techniques and elemental analysis. The possible mechanisms about aminization reactions were tentatively proposed.
- 出版日期2012-2
- 单位烟台大学
