Issue 6, 2009
From the journal:

Green Chemistry

Organic reactions in low melting mixtures based on carbohydrates and l-carnitine—a comparison†

Florian Ilgena  and  Burkhard König*a  

* Corresponding authors

a Institute of Organic Chemistry, University of Regensburg, Universitätsstr. 31, Regensburg, Germany
E-mail: Burkhard.koenig@chemie.uni-regensburg.de
Fax: +49 941 9434566
Tel: +49 941 9434575

Abstract

A new L-carnitine/urea melt was developed and compared to previously reported sugar and sugar alcohol melts using several organic reactions for benchmarking. Physicochemical properties of the new L-carnitine melt, including the melting point and the polarity were determined by differential scanning calorimetry (DSC) and solvatochromatic measurements, respectively. The L-carnitine melt shows a very high polarity. Heck and Sonogashira cross-couplings, Diels–Alder reactions and Cu-catalysed 1,3-dipolar cycloadditions proceed cleanly in sugar and L-carnitine based melts, but the applicability of L-carnitine melts for standard organic reactions is limited by their lower thermal stability.

Graphical abstract: Organic reactions in low melting mixtures based on carbohydrates and l-carnitine—a comparison

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Article information

DOI
https://doi.org/10.1039/B816551C
Article type
Paper
Submitted
22 Sep 2008
Accepted
25 Feb 2009
First published
24 Mar 2009

Green Chem., 2009,11, 848-854

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Organic reactions in low melting mixtures based on carbohydrates and L-carnitine—a comparison

F. Ilgen and B. König, Green Chem., 2009, 11, 848 DOI: 10.1039/B816551C

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