2-Butanone, 1-(4-hydroxyphenyl)-

Base Information

• Chemical Name: 2-Butanone, 1-(4-hydroxyphenyl)-
• CAS No.: 91060-98-9
• Molecular Formula: C10H12O2
• Molecular Weight: 164.204

Synonyms:

Chemical Property of 2-Butanone, 1-(4-hydroxyphenyl)-

Chemical Property:

Purity/Quality:

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

Useful:

Technology Process of 2-Butanone, 1-(4-hydroxyphenyl)-

There total 2 articles about 2-Butanone, 1-(4-hydroxyphenyl)- which guide to synthetic route it. The literature collected by LookChem mainly comes from the sharing of users and the free literature resources found by Internet computing technology. We keep the original model of the professional version of literature to make it easier and faster for users to retrieve and use. At the same time, we analyze and calculate the most feasible synthesis route with the highest yield for your reference as below:

synthetic route:

Reference yield: 86.0%

1-(4-methoxyphenyl)butan-2-one (53917-01-4) → 1-(4-hydroxyphenyl)butan-2-one (91060-98-9)

Guidance literature:

With aluminium trichloride; In benzene; for 8h; Heating;

Reference yield:

→ 1-(4-hydroxyphenyl)butan-2-one (91060-98-9)

Guidance literature:

1-<4-Hydroxy-phenyl>-but-1-en, Perphthalsaeure, Ae.;

DOI:10.1002/hlca.19610440738

Reference yield: 86.0%

1-(4-hydroxyphenyl)butan-2-one (91060-98-9) → 1-(4-hydroxyphenyl)butan-2-one oxime (153822-81-2)

Guidance literature:

With sodium hydroxide; hydroxylamine hydrochloride; In ethanol; water; for 1h; Heating;

upstream raw materials:

1-(4-methoxyphenyl)butan-2-one

Downstream raw materials:

1-(4-hydroxyphenyl)butan-2-one oxime

4-[(2-ethyl-1,3-dioxolan-2-yl)methyl]phenol

Refernces

Tannins and related compounds. XLVII. Rhubarb. (6). Isolation and characterization of new p-hydroxyphenylbutanones, stilbenes and gallic acid glucosides

10.1248/cpb.34.3237

This study isolated and characterized new p-hydroxyphenylbutanone, stilbenoids, and gallic acid glucosides from high-quality rhubarb to identify compounds that may have analgesic and anti-inflammatory effects of rhubarb. Three new phenylbutanone glucosides gallates (compounds 1-3), a new stilbenoid glucosides gallate (compound 4), and two gallic acid glucosides (compounds 5 and 6) were isolated through chemical and spectroscopic analysis. The structures of these compounds were determined using various chromatographic techniques and nuclear magnetic resonance (NMR) spectroscopy. The study concluded that the content of lindlin and isolindlin in the rhubarb tested was the highest among all the rhubarbs studied, indicating its excellent quality as analgesic and anti-inflammatory agents. The chemicals used in the process included tanninase for enzymatic hydrolysis, various solvents for chromatographic analysis, and reagents for NMR spectroscopy and elemental analysis.

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