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Merck
CN

199885

Sigma-Aldrich

4-甲基-1H-咪唑

98%

别名:

1H-4-甲基咪唑, 4(或5)-甲基咪唑, 4-甲基-1H-咪唑, 4-甲基咪唑, 5-甲基-1H-咪唑, 5-甲基咪唑

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关于此项目

经验公式(希尔记法):
C4H6N2
化学文摘社编号:
分子量:
82.10
Beilstein:
1453
EC 号:
MDL编号:
UNSPSC代码:
12352005
PubChem化学物质编号:
NACRES:
NA.22
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质量水平

方案

98%

沸点

263 °C (lit.)

mp

44-47 °C (lit.)

溶解性

H2O: soluble, clear, colorless to yellow (50 mg/mL)

SMILES字符串

Cc1c[nH]cn1

InChI

1S/C4H6N2/c1-4-2-5-3-6-4/h2-3H,1H3,(H,5,6)

InChI key

XLSZMDLNRCVEIJ-UHFFFAOYSA-N

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一般描述

采用GC-MS 法对咖啡中的 4 (5)-甲基咪唑进行定量

象形图

CorrosionExclamation mark

警示用语:

Danger

危险声明

危险分类

Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Skin Corr. 1B

储存分类代码

8A - Combustible corrosive hazardous materials

WGK

WGK 2

闪点(°F)

314.6 °F - closed cup

闪点(°C)

157 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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S Casal et al.
Journal of chromatography. A, 976(1-2), 285-291 (2002-12-05)
A GC-MS method is described for quantification of 4-(5-)methylimidazole (4MI) in coffee. Although tested, GC-flame ionization detection proved inadequate for this purpose due to the complexity of the coffee matrix. The developed method was based on ion-pair extraction with bis-2-ethylhexylphosphate
Joon-Kwan Moon et al.
Journal of agricultural and food chemistry, 59(2), 615-618 (2010-12-29)
4(5)-Methylimidazole has received the attention of federal and state regulatory agencies because of its carcinogenicity and common presence in foods and beverages. In the present study, the formation of 4(5)-methylimidazole in Maillard reaction model systems consisting of D-glucose/NH(3), L-rhamnose/NH(3), methylglyoxal/NH(3)
Cédric Moretton et al.
Journal of agricultural and food chemistry, 59(8), 3544-3550 (2011-03-09)
4-Methylimidazole (4MeI) is a nitrogen compound formed during the manufacture of class III and IV caramel colors. The European Commission has limited its content to 250 ppm. Two methods were compared to perform 4MeI quantification in caramels. The first one
Hitomi Yamaguchi et al.
Journal of agricultural and food chemistry, 59(18), 9770-9775 (2011-09-02)
A method for the determination of 4(5)-methylimidazole (4MeI) in naturally brewed soy sauce was developed for the first time using solid-phase extraction (SPE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). SPE on silica-based reversed-phase cartridges with heptafluorobutyric acid as an ion-pairing
Matt Hengel et al.
Journal of agricultural and food chemistry, 61(4), 780-789 (2013-01-09)
Since the National Toxicology Program (NTP) identified 4(5)-methylimidazole [4(5)-MI] as a cancer causing chemical in 2007 and the State of California added it to the Proposition 65 list of compounds as a carcinogen on January 7, 2011, many researchers and

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