199885
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
UNSPSC Code:
12352005
NACRES:
NA.22
PubChem Substance ID:
EC Number:
212-497-3
Beilstein/REAXYS Number:
1453
MDL number:
产品名称
4-甲基-1H-咪唑, 98%
InChI key
XLSZMDLNRCVEIJ-UHFFFAOYSA-N
InChI
1S/C4H6N2/c1-4-2-5-3-6-4/h2-3H,1H3,(H,5,6)
SMILES string
Cc1c[nH]cn1
assay
98%
bp
263 °C (lit.)
mp
44-47 °C (lit.)
solubility
H2O: soluble, clear, colorless to yellow (50 mg/mL)
Quality Level
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General description
采用GC-MS 法对咖啡中的 4 (5)-甲基咪唑进行定量 。
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Skin Corr. 1B
存储类别
8A - Combustible corrosive hazardous materials
wgk
WGK 2
flash_point_f
314.6 °F - closed cup
flash_point_c
157 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges
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
Young-Teck Kim et al.
Talanta, 78(3), 998-1003 (2009-03-10)
Based on the principle of liquid core waveguide, a novel microfluidic device with micro-scale detection window capable of sensing flashlight emitted from rapid 1,1'-oxalyldi-4-methylimidazole (OD4MI) chemiluminescence (CL) reaction was fabricated. Light emitted from OD4MI CL reaction occurring in the micro-dimensional
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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