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Merck
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文件

SMB01384

Sigma-Aldrich

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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About This Item

经验公式（希尔记法）:
C8H10N4
CAS号:
132898-04-5
分子量:
162.19
MDL號碼:
MFCD00269879
分類程式碼代碼:
12352205
NACRES:
NA.21

生物源

synthetic

品質等級

200

化驗

≥95% (HPLC)

形狀

solid

運輸包裝

2-8°C

儲存溫度

2-8°C

一般說明

DMIP (2-Amino-1,6-dimethylimidazo[4,5-b]pyridine) dietary genotoxic carcinogen formed in heat processed meat and fish via the Maillard reaction.

相關產品

产品编号
说明
价格

SMB01383

PhIP, ≥95% (HPLC)

儲存類別代碼

11 - Combustible Solids

水污染物質分類（WGK）

WGK 3

閃點（°F）

Not applicable

閃點（°C）

Not applicable

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分析证书(COA)

Lot/Batch Number
0000239873
0000253658

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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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