2-氨基-1-甲基-6-苯基咪唑并[4,5-B]吡啶（CAS 105650-23-5）：分子式 C13H12N4、分子量 224.26。
| CAS号 | 105650-23-5 |
|---|---|
| 分子式 | C13H12N4 |
| 分子量 | 224.26 |
| 熔点 | 327 °C |
| LogP | log Kow = 2.23 |
| 应用领域 | 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 |
登记用途：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-氨基-1-甲基-6-苯基咪唑并[4,5-B]吡啶 是一种化工化合物，登记 CAS 号为 105650-23-5，分子式 C13H12N4（分子量 224.26）。
登记 CAS 号：105650-23-5
其分子式 C13H12N4 由 13 个碳、12 个氢、4 个氮 组成。
别名/同义词：2-氨基-1-甲基-6-苯基咪唑并[4,5-B]吡啶 · 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 的 CAS 登记号为 105650-23-5。
分子式 C13H12N4，分子量 224.26。
别名/同义词：2-氨基-1-甲基-6-苯基咪唑并[4,5-B]吡啶、2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE。
登记用途：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-氨基-1-甲基-6-苯基咪唑并[4,5-B]吡啶（CAS 105650-23-5）的独立参考数据，整理自公开化学数据库。
| 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.
数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。
English page: 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE