SMB01384
DMIP
≥95% (HPLC)
别名:
1,6-DMIP, 1,6-Dimethyl-1H-imidazo[4,5-b]pyridin-2-amine, 2-Amino-1,6-dimethylimidazo[4,5-b]pyridine
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关于此项目
经验公式（希尔记法）:
C8H10N4
化学文摘社编号:
分子量:
162.19
UNSPSC Code:
12352205
NACRES:
NA.21
MDL number:
SMILES string
[n]1(c2c(nc1N)ncc(c2)C)C
InChI
1S/C8H10N4/c1-5-3-6-7(10-4-5)11-8(9)12(6)2/h3-4H,1-2H3,(H2,9,10,11)
InChI key
NEOGGGHDLGYATP-UHFFFAOYSA-N
biological source
synthetic
assay
≥95% (HPLC)
form
solid
shipped in
2-8°C
storage temp.
2-8°C
Quality Level
相关类别
General description
DMIP (2-Amino-1,6-dimethylimidazo[4,5-b]pyridine) dietary genotoxic carcinogen formed in heat processed meat and fish via the Maillard reaction.
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
P Pais et al.
Journal of agricultural and food chemistry, 47(3), 1098-1108 (1999-12-20)
Mixtures of amino acids, creatine, and glucose simulating the composition of six different kinds of meats (beef, chicken breast, chicken thigh, turkey breast, pork, and fish) were dry-heated to simulate the formation of heterocyclic amines in meats. The presence of
Medjda Bellamri et al.
Genes and environment : the official journal of the Japanese Environmental Mutagen Society, 43(1), 29-29 (2021-07-18)
Heterocyclic aromatic amines (HAAs) form during the high-temperature cooking of meats, poultry, and fish. Some HAAs also arise during the combustion of tobacco. HAAs are multisite carcinogens in rodents, inducing cancer of the liver, gastrointestinal tract, pancreas, mammary, and prostate
Chaoyi Xue et al.
Food research international (Ottawa, Ont.), 155, 111006-111006 (2022-04-12)
The release profiles of protein-bound heterocyclic amines (HAs) in beef myofibril protein (MP) model systems were investigated after different enzyme dosage or stages of digestion were simulated in vitro. The effects of co-digestion of pepper, apple, and onion with bound
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