Croatica Chemica Acta, Vol. 76 No. 1, 2003.
Original scientific paper
Synthesis and Spectroscopic Evidences of N-Arylmaleimides and N-Aryl-2,3-dimethylmaleimides
Dragutin Fleš
; INA-Industrija nafte d.d., Strategic Development, Research and Investment Sector, Lovinčićeva bb, P. O. Box 555, HR-10002 Zagreb, Croatia
Radivoje Vuković
; INA-Industrija nafte d.d., Strategic Development, Research and Investment Sector, Lovinčićeva bb, P. O. Box 555, HR-10002 Zagreb, Croatia
Ana Erceg Kuzmić
; INA-Industrija nafte d.d., Strategic Development, Research and Investment Sector, Lovinčićeva bb, P. O. Box 555, HR-10002 Zagreb, Croatia
Grozdana Bogdanić
; INA-Industrija nafte d.d., Strategic Development, Research and Investment Sector, Lovinčićeva bb, P. O. Box 555, HR-10002 Zagreb, Croatia
Vlasta Piližota
; Faculty of Food Technology, The Josip Juraj Strossmayer University, Kuhačeva 18, 31000 Osijek, Croatia
Damir Karlović
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Krešimir Markuš
; Dr. Ivana Ribara 13, 44250 Petrinja, Croatia
Kristina Wolsperger
; Ruđer Bošković Institute, NMR Center, P. O. Box 180, HR 10002 Zagreb, Croatia
Dražen Vikić-Topić
; Ruđer Bošković Institute, NMR Center, P. O. Box 180, HR 10002 Zagreb, Croatia
Abstract
A series of N-arylmaleimides (N-aryl-MI) and N-aryl-2,3-dimethylmaleimides (N-aryl-DiMeMI) were prepared by condensation of primary amines with maleic anhydride (MAn) and 2,3-dimethylmaleic anhydride (DiMeMAn), respectively. Preparation of N-aryl-MI proceeded through the formation of N-arylmaleamic acid, which subsequently cyclized to N-aryl-MI. In the reaction of N-arylamines with DiMeMAn, cyclic condensation products were formed in one step. By means of one- and two-dimensional 1H and 13C NMR spectroscopy it was proven that Naryl- DiMeMI and not isomaleimides were formed by a one step reaction.
Keywords
N-supstituted maleimides; arylamines condensation; maleic anhydride; NMR, IR spectra
Hrčak ID:
103064
URI
Publication date:
30.4.2003.
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