N-甲基色胺的制备及其热稳定性研究  

Preparation and thermostability study of N-methyltryptamine

作　　者：定力[1] 李骏[1] 易鑫宇 林汉森[1] 

机构地区：[1]广东药学院药科学院,广东广州510006

出　　处：《华西药学杂志》2015年第4期417-419,共3页West China Journal of Pharmaceutical Sciences

摘　　要：目的研究N-甲基色胺(MT)的制备工艺及其热稳定性。方法以色胺为原料,经酰化、还原得MT,用差示扫描量热法和热重分析研究MT的热稳定性和热分解过程。结果两步工艺的总收率为72.7%,在氮气氛(氮气流量为30 m L·min-1)、10 K·min-1的升温条件下,MT在218℃时发生剧烈分解,至313℃分解完全。结论所用制备方法简单、产率良好,适合大量制备,且热稳定性良好。OBJECTIVE To study the preparation and thermostability of N - methyltryptaine （MT）. METHODS MT was prepared from tryptamine followed by successive acylation, reduction reaction. Its thermostability was investigated by differential scanning calorimetry and thermogravimetry. RESULTS The overall yield of the two - step process of MT was 72.7%. The experiments showed that the solid of MT could produce an intense thermolysis at up to 218 ~C in nitrogen 30 mL· min^-1 with a beating rate of 10 K. rain-1.99.9% of MT was decomposed when the temperature rose to 316 ℃. CONCLUSION MT has a good thermostability and can be obtained by tryptamine in a good yield. Hence, this preparation of MT is simple and suitable for massive industrial production.

关 键 词：N-甲基色胺 制备工艺 热稳定性 差示扫描量热法 热重分析 吲哚类化合物 色胺衍生物 

分 类 号：R914[医药卫生—药物化学]