Gelation behavior of 2H-chromene N-acylamino acid conjugates

Alan R Katritzky; Rajeev Sakhuja; Levan Khelashvili; Karem Shanab

doi:10.1021/jo900066m

Gelation behavior of 2H-chromene N-acylamino acid conjugates

J Org Chem. 2009 Apr 17;74(8):3062-5. doi: 10.1021/jo900066m.

Authors

Alan R Katritzky¹, Rajeev Sakhuja, Levan Khelashvili, Karem Shanab

Affiliation

¹ Center for Heterocyclic Compounds, Department of Chemistry, University of Florida, Gainesville, Florida 32611-7200, USA. katritzky@chem.ufl.edu

PMID: 19296588
DOI: 10.1021/jo900066m

Abstract

2H-Chromene-based conjugates of N-acyl-1,omega-amino acids (5, 9a-f, 14a-f) of natural amino acids (10a,b) and of dipeptide (10c) are prepared (60-97%) by N-acylbenzotriazole methodology in aqueous media at 20 degrees C. Gelation properties of the corresponding sodium salts in DMF and DMSO are generalized with respect to an increase or decrease in the chain length of the spacer.