2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE (CAS 105650-23-5) — formula C13H12N4, molecular weight 224.26; category organic chemicals.
| CAS Number | 105650-23-5 |
|---|---|
| Molecular Formula | C13H12N4 |
| Molecular Weight | 224.26 |
| Melting Point | 327 °C |
| LogP | log Kow = 2.23 |
| Applications | Uses: Mutagen present in cooked meat and fish, [Merck Index] Manufactured in small amounts for research purposes, [IARC], No known commerical uses.[DHHS, National Toxicology Program, Eleventh Report on Carcinogens: 2-Amino-1-Methyl-6-Phenylimidazo, 1-Methyl-6-phenyl-1H-imidazo[4, 5-b]pyridin-2-amine is a food-related mutagen, reported to be the most abundant heterocyclic amine found in cooked meat and fish., Methods of Manufacturing: 2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine has been prepared in 26% yield from 3-amino-2-phenylpropenal and creatinine which were heated with N, O-bis(trimethylsilyl)acetamide at 120 degrees C for 2 hr., General Manufacturing Information: ... heterocyclic amine formed during heating or cooking and, is, found in cooked meat and fish, Most abundant of the mutagenic heterocyclic amines found in well-cooked meat and fish, PhIP is produced in small quantities for research purposes. It is formed naturally during the cooking of muscle-derived foods (meat and fish) as by-products of the Maillard (or browning) reaction. It is postulated that the amino-imidazo part of, heterocyclic amines, (HCAs) is formed from creatine, while the remaining parts of the compound are likely formed from Strecker degradation products, such as pyridines or pyrazines, which are formed in the Maillard reaction between hexose sugars and amino acids. Formation of HCAs in food reportedly is affected by temperature, processing time, acidity, precursor concentrations, and types of amino acid present. In general, higher temperatures and longer cooking times increase the amount of HCAs produced. HCA formation also increases with cooking methods that use direct or efficient transfer of heat from the source to the food, frying or grilling of muscle meats produces more HCAs than do indirect-heat methods such as stewing, steaming, or poaching.[DHHS |
| Category | Organic Chemicals |
Documented applications: Uses: Mutagen present in cooked meat and fish, [Merck Index] Manufactured in small amounts for research purposes, [IARC], No known commerical uses.[DHHS, National Toxicology Program, Eleventh Report on Carcinogens: 2-Amino-1-Methyl-6-Phenylimidazo, 1-Methyl-6-phenyl-1H-imidazo[4, 5-b]pyridin-2-amine is a food-related mutagen, reported to be the most abundant heterocyclic amine found in cooked meat and fish., Methods of Manufacturing: 2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine has been prepared in 26% yield from 3-amino-2-phenylpropenal and creatinine which were heated with N, O-bis(trimethylsilyl)acetamide at 120 degrees C for 2 hr., General Manufacturing Information: ... heterocyclic amine formed during heating or cooking and, is, found in cooked meat and fish, Most abundant of the mutagenic heterocyclic amines found in well-cooked meat and fish, PhIP is produced in small quantities for research purposes. It is formed naturally during the cooking of muscle-derived foods (meat and fish) as by-products of the Maillard (or browning) reaction. It is postulated that the amino-imidazo part of, heterocyclic amines, (HCAs) is formed from creatine, while the remaining parts of the compound are likely formed from Strecker degradation products, such as pyridines or pyrazines, which are formed in the Maillard reaction between hexose sugars and amino acids. Formation of HCAs in food reportedly is affected by temperature, processing time, acidity, precursor concentrations, and types of amino acid present. In general, higher temperatures and longer cooking times increase the amount of HCAs produced. HCA formation also increases with cooking methods that use direct or efficient transfer of heat from the source to the food, frying or grilling of muscle meats produces more HCAs than do indirect-heat methods such as stewing, steaming, or poaching.[DHHS.
2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE is a carbon-based organic compound with CAS registry number 105650-23-5 and molecular formula C13H12N4 (molecular weight 224.26), belonging to the organic chemicals segment of chemical raw materials.
CAS number: 105650-23-5
Its molecular formula C13H12N4 comprises 13 C, 12 H, 4 N atoms.
Also known as: 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE · 2-氨基-1-甲基-6-苯基咪唑并[4,5-B]吡啶
Category: organic chemicals
The CAS registry number of 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE is 105650-23-5.
Molecular formula C13H12N4, molecular weight 224.26.
It is also registered under: 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE, 2-氨基-1-甲基-6-苯基咪唑并[4,5-B]吡啶.
Recorded applications: Uses: Mutagen present in cooked meat and fish, [Merck Index] Manufactured in small amounts for research purposes, [IARC], No known commerical uses.[DHHS, National Toxicology Program, Eleventh Report on Carcinogens: 2-Amino-1-Methyl-6-Phenylimidazo, 1-Methyl-6-phenyl-1H-imidazo[4, 5-b]pyridin-2-amine is a food-related mutagen, reported to be the most abundant heterocyclic amine found in cooked meat and fish., Methods of Manufacturing: 2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine has been prepared in 26% yield from 3-amino-2-phenylpropenal and creatinine which were heated with N, O-bis(trimethylsilyl)acetamide at 120 degrees C for 2 hr., General Manufacturing Information: ... heterocyclic amine formed during heating or cooking and, is, found in cooked meat and fish, Most abundant of the mutagenic heterocyclic amines found in well-cooked meat and fish, PhIP is produced in small quantities for research purposes. It is formed naturally during the cooking of muscle-derived foods (meat and fish) as by-products of the Maillard (or browning) reaction. It is postulated that the amino-imidazo part of, heterocyclic amines, (HCAs) is formed from creatine, while the remaining parts of the compound are likely formed from Strecker degradation products, such as pyridines or pyrazines, which are formed in the Maillard reaction between hexose sugars and amino acids. Formation of HCAs in food reportedly is affected by temperature, processing time, acidity, precursor concentrations, and types of amino acid present. In general, higher temperatures and longer cooking times increase the amount of HCAs produced. HCA formation also increases with cooking methods that use direct or efficient transfer of heat from the source to the food, frying or grilling of muscle meats produces more HCAs than do indirect-heat methods such as stewing, steaming, or poaching.[DHHS.
Category: Organic Chemicals.
Independent reference data for 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE (CAS 105650-23-5), compiled from public chemistry databases.
| CAS Registry Number | 105650-23-5 |
|---|---|
| PubChem CID | 1530 |
| Molecular formula | C13H12N4 |
| IUPAC name | 1-methyl-6-phenylimidazo[4,5-b]pyridin-2-amine |
| UNII (FDA) | 909C6UN66T |
| Molecular Weight | 224.26 |
|---|---|
| XLogP3 | 2.2 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 1 |
| Exact Mass | 224.106196400 |
| Monoisotopic Mass | 224.106196400 |
| Topological Polar Surface Area | 56.7 |
| Heavy Atom Count | 17 |
| Melting Point | 327 °C |
|---|---|
| Melting Point | MP: 327-328 °C |
| Melting Point | 327 - 328 °C |
| Vapor Pressure | 0.00000001 [mmHg] |
| LogP | log Kow = 2.23 |
| LogP | 2.23 |
PhIP; 105650-23-5; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridin-2-amine; 2-Amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; 1-Methyl-6-phenyl-1H-imidazo(4,5-b)pyridin-2-amine; 909C6UN66T; 1H-Imidazo(4,5-B)pyridin-2-amine, 1-methyl-6-phenyl-; CHEBI:76290; 2-amino-1-methyl-6-phenyl-1h-imidazo(4,5-b)pyridine; 2-amino-1-methyl-6-phenyl-1h-imidazo[4,5-b]pyridine; 2-AMP-IP cpd; RefChem:25903; 631-286-0; 1-methyl-6-phenylimidazo[4,5-b]pyridin-2-amine; MFCD00210745
| Reported hazard statements | H301 (97.6%), H315 (97.6%), H319 (97.6%), H335 (97.6%), H351 (97.6%) |
|---|
H301 (97.6%): Toxic if swallowed [Danger Acute toxicity, oral]
H315 (97.6%): Causes skin irritation [Warning Skin corrosion/irritation]
2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE · CAS 105650-23-5 · C13H12N4. UNII 909C6UN66T. Melting Point: 327 °C; Melting Point: MP: 327-328 °C; Melting Point: 327 - 328 °C.
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.