ORGANIC PHOSPHORUS COMPOUNDS 97.¹ SYNTHESIS AND PROPERTIES OF 1-AMINO-2-ARYL- AND 2-PYRIDYL-ETHYLPHOSPHONIC ACIDS AND DERIVATIVES

Abstract

1-Amino-2-(o, m, and p-pyridyl)-ethylphosphonic acids, 5α, 5β and 5γ, have been prepared by alkylation of benzylideneaminomethylphosphonate, followed by hydrogenation and hydrolysis, whereas 1-amino- 2-(o, m, and p-methoxyphenyl)-ethyl phosphonic acids, 5i, 5k, and 51 and some other derivatives were obtained from the oximes by hydrogenation and hydrolysis.

1-Amino-2-pyridylethylphosphonic acids, 5α, 5β, and 5γ, and 1-amino-2-(alkoxy-substituted phenyl)- ethylphosphonic acids, 51, 5m, and 5n and others such as 5u show activity against Botrytis cinerea (on apple) and Cercospora (on peanuts). 5q is an inhibitor of anthocyanin synthesis in vivo. 3t exhibits activity against Piricularia (on rice) and 3w is active against Phytophthora (on tomato) and Plasmopora (on grapes).

Key Words:

• 1-Amino-2-pyridylethylphosphonic acids
• 1-amino-2-(alkoxy-substituted phenyl)- ethylphosphonic acids
• 1-amino-2-(4-phenoxyphenyl)-ethylphosphonic acids
• hydrogenation of oximes
• biological activity