2-氨基-3,4-二甲基-3H-咪唑并[4,5-f]喹啉（CAS 77094-11-2）：分子式 C12H12N4、分子量 212.25。
| CAS号 | 77094-11-2 |
|---|---|
| 分子式 | C12H12N4 |
| 分子量 | 212.25 |
| 熔点 | 565 to 568 °F (NTP, 1992) |
| LogP | log Kow = 1.98 |
| 应用领域 | 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. |
登记用途：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-氨基-3,4-二甲基-3H-咪唑并[4,5-f]喹啉 是一种化工化合物，登记 CAS 号为 77094-11-2，分子式 C12H12N4（分子量 212.25）。
登记 CAS 号：77094-11-2
其分子式 C12H12N4 由 12 个碳、12 个氢、4 个氮 组成。
别名/同义词：2-氨基-3,4-二甲基-3H-咪唑并[4,5-f]喹啉 · 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 的 CAS 登记号为 77094-11-2。
分子式 C12H12N4，分子量 212.25。
别名/同义词：2-氨基-3,4-二甲基-3H-咪唑并[4,5-f]喹啉、2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline。
登记用途：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-氨基-3,4-二甲基-3H-咪唑并[4,5-f]喹啉（CAS 77094-11-2）的独立参考数据，整理自公开化学数据库。
| 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.
数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。
English page: 2-Amino-3,4-Dimethyl-3H-Imidazo[4,5-f]quinoline