SMB01384
DMIP
≥95% (HPLC)
Sinónimos:
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
Fórmula empírica (notación de Hill):
C8H10N4
Número de CAS:
Peso molecular:
162.19
MDL number:
UNSPSC Code:
12352205
NACRES:
NA.21
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biological source
synthetic
Quality Level
assay
≥95% (HPLC)
form
solid
shipped in
2-8°C
storage temp.
2-8°C
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.
related product
Referencia del producto
Descripción
Precios
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.
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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