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
生物来源
synthetic
质量水平
方案
≥95% (HPLC)
表单
solid
运输
2-8°C
储存温度
2-8°C
SMILES字符串
[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
一般描述
DMIP (2-Amino-1,6-dimethylimidazo[4,5-b]pyridine) dietary genotoxic carcinogen formed in heat processed meat and fish via the Maillard reaction.
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
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
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
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
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