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Merck
CN
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文件

安全信息

SMB01384

Sigma-Aldrich

DMIP

≥95% (HPLC)

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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
经验公式（希尔记法）:
C8H10N4
CAS号:
132898-04-5
分子量:
162.19
MDL编号:
MFCD00269879
UNSPSC代码:
12352205
NACRES:
NA.21

生物来源

synthetic

质量水平

200

检测方案

≥95% (HPLC)

形式

solid

运输

2-8°C

储存温度

2-8°C

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.

相关产品

产品编号
说明
价格

SMB01383

PhIP, ≥95% (HPLC)

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable

法规信息

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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
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

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