双单和它们的衍生品中的芳香度调整
Barbara Miroslaw1, Pawel Rejmak2, Izabela Dybala3
1Department of General and Coordination Chemistry and Crystallography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, 20-031 Lublin, Poland.
调整双单素的芳香度是催化剂性能的关键. 甲基团增强了催化活性,而基团由于不利的键和固态阻碍而阻碍了它,影响了催化剂的设计.
科学领域:
- 有机化学 有机化学
- 催化剂是一种催化剂.
- 计算化学计算化学
背景情况:
- 双单素是不对称催化作用的重要联体前体.
- 调整它们的芳香度会影响催化效率.
研究的目的:
- 研究二单氨酸衍生物中的芳香度调整.
- 在催化剂设计中将芳香度与硬质和电子性质相关联.
主要方法:
- 通过X射线衍射 (XRD) 和希尔什菲尔德表面分析.
- 密度函数理论 (DFT) 对芳香度指数 (HOMA,HOMER,NICS) 的计算.
主要成果:
- NICS(1)zz被证明对芳香度变化最敏感.
- 甲基替代剂比基组提高了性能.
- 基团导致不利的结,并阻断了原子的进入.
结论:
- 双单胺支架的微妙变化,特别是芳香度,对于合理的催化剂设计至关重要.
- 优化的配体促进C,P-化合环结构,以有效地形成Pd-C键.
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