67580
4-甲基-1H-咪唑
purum, ≥98.0% (GC)
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经验公式（希尔记法）:
C4H6N2
化学文摘社编号:
分子量:
82.10
EC Number:
212-497-3
UNSPSC Code:
12352100
PubChem Substance ID:
Beilstein/REAXYS Number:
1453
MDL number:
grade
purum
assay
≥98.0% (GC)
bp
263 °C (lit.)
mp
44-47 °C (lit.), 47-53 °C
SMILES string
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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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
法规信息
新产品
此项目有
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
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)
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
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
F Jay Murray
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 49(1), 320-322 (2010-11-16)
4-Methylimidazole (4-MEI) is found in a wide array of food products. The National Toxicology Program (NTP) recently conducted a two-year feeding cancer bioassay of 4-MEI in B6C3F(1) mice and F344/N rats. In rats, NTP found "equivocal evidence of carcinogenic activity"
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