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

Ilgen, Florian, König, Burkhard·2009·Green Chemistry
DOI 10.1039/b816551c
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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.

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Metadata

Authors
Ilgen, F., & König, B.
Venue
Green Chemistry
Publisher
Royal Society of Chemistry (RSC)
Published
2009
Volume
11
Issue
6
Pages
848
ISSN
  • 1463-9262 (ISSN-L)
  • 1463-9270
DOI
10.1039/b816551c
OpenAlex
W2031044082
Cited by
174
References
1
FWCI
1.70
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Organic reactions in low melting mixtures based on carbohydrates and l-carnitine—a comparison. https://app.cochat.ai/papers/10.1039/b816551c
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Ilgen, F., & König, B. (2009). Organic reactions in low melting mixtures based on carbohydrates and l-carnitine—a comparison. Green Chemistry. https://doi.org/10.1039/b816551c

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