2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline (CAS 77094-11-2) — formula C12H12N4, molecular weight 212.25; category organic chemicals.
| CAS Number | 77094-11-2 |
|---|---|
| Molecular Formula | C12H12N4 |
| Molecular Weight | 212.25 |
| Melting Point | 565 to 568 °F (NTP, 1992) |
| LogP | log Kow = 1.98 |
| Applications | Uses: Classified as a heterocyclic aromatic compound, Found in cooked meat and fish, [IARC] See POLYCYCLIC AROMATIC COMPOUNDS., No known commerical use.[DHHS, National Toxicology Program, Eleventh Report on Carcinogens: 2-Amino-3, 4-Diemethylimidazo-, General Manufacturing Information: MeIQ 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, 4-Dimethylimidazo-, ... heterocyclic amine formed during heating or cooking and, is, found in cooked meat and fish, MeIQ was originally isolated from broiled, sun-dried sardines extracted with methanol. |
| Category | Organic Chemicals |
Documented applications: Uses: Classified as a heterocyclic aromatic compound, Found in cooked meat and fish, [IARC] See POLYCYCLIC AROMATIC COMPOUNDS., No known commerical use.[DHHS, National Toxicology Program, Eleventh Report on Carcinogens: 2-Amino-3, 4-Diemethylimidazo-, General Manufacturing Information: MeIQ 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, 4-Dimethylimidazo-, ... heterocyclic amine formed during heating or cooking and, is, found in cooked meat and fish, MeIQ was originally isolated from broiled, sun-dried sardines extracted with methanol..
2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline is a carbon-based organic compound with CAS registry number 77094-11-2 and molecular formula C12H12N4 (molecular weight 212.25), belonging to the organic chemicals segment of chemical raw materials.
CAS number: 77094-11-2
Its molecular formula C12H12N4 comprises 12 C, 12 H, 4 N atoms.
Also known as: 2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline · 2-氨基-3,4-二甲基-3H-咪唑并[4,5-f]喹啉
Category: organic chemicals
The CAS registry number of 2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline is 77094-11-2.
Molecular formula C12H12N4, molecular weight 212.25.
It is also registered under: 2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline, 2-氨基-3,4-二甲基-3H-咪唑并[4,5-f]喹啉.
Recorded applications: Uses: Classified as a heterocyclic aromatic compound, Found in cooked meat and fish, [IARC] See POLYCYCLIC AROMATIC COMPOUNDS., No known commerical use.[DHHS, National Toxicology Program, Eleventh Report on Carcinogens: 2-Amino-3, 4-Diemethylimidazo-, General Manufacturing Information: MeIQ 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, 4-Dimethylimidazo-, ... heterocyclic amine formed during heating or cooking and, is, found in cooked meat and fish, MeIQ was originally isolated from broiled, sun-dried sardines extracted with methanol..
Category: Organic Chemicals.
Independent reference data for 2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline (CAS 77094-11-2), compiled from public chemistry databases.
| CAS Registry Number | 77094-11-2 |
|---|---|
| PubChem CID | 62274 |
| Molecular formula | C12H12N4 |
| IUPAC name | 3,4-dimethylimidazo[4,5-f]quinolin-2-amine |
| UNII (FDA) | G2Q7M1P33X |
| Molecular Weight | 212.25 |
|---|---|
| XLogP3 | 2 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 0 |
| Exact Mass | 212.106196400 |
| Monoisotopic Mass | 212.106196400 |
| Topological Polar Surface Area | 56.7 |
| Heavy Atom Count | 16 |
| Melting Point | 565 to 568 °F (NTP, 1992) |
|---|---|
| Melting Point | 297 °C |
| Melting Point | 296 - 298 °C |
| LogP | log Kow = 1.98 |
| LogP | 1.98 |
| LogP | 2.6 |
77094-11-2; MeIQ; Me-IQ; 3,4-dimethyl-3H-imidazo[4,5-f]quinolin-2-amine; Methyl-IQ; 2-AMINO-3,4-DIMETHYLIMIDAZO(4,5-F)QUINOLINE; MelQ; Methyl IQ; Me IQ; 2-Amino-3,4-dimethylimidazo[4,5-f]quinoline; G2Q7M1P33X; 3,4-Dimethyl-3H-imidazo(4,5-f)quinolin-2-amine; 3H-Imidazo(4,5-f)quinolin-2-amine, 3,4-dimethyl-; RefChem:25823; 2-Amino-3,4-dimethyl-3H-imidazo[4,5-f]quinoline; 3,4-dimethylimidazo[4,5-f]quinolin-2-amine
2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline · CAS 77094-11-2 · C12H12N4. UNII G2Q7M1P33X. Melting Point: 565 to 568 °F (NTP, 1992); Melting Point: 297 °C; Melting Point: 296 - 298 °C.
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.