2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（CAS 77500-04-0）：分子式 C11H11N5、分子量 213.24。
| CAS号 | 77500-04-0 |
|---|---|
| 分子式 | C11H11N5 |
| 分子量 | 213.24 |
| 熔点 | 295 - 300 °C |
| LogP | log Kow = 1.01 |
| 应用领域 | Uses: Strong mutagen found in broiled foods. [ChemIDplus] Naturally produced when meats are heated or cooked、Used as a research chemical、[HSDB]、No known commercial use.[DHHS、National Toxicology Program、Eleventh Report on Carcinogens: 2-Amino-3、8-Diemethylimidazo、Methods of Manufacturing: MeIQx was prepared in 21% overall yield from 4-fluoro-o-phenylenediamine. The 3、7-dimethyl isomer may be obtained as a minor by-product. The [14]C-label was introduced in the last step through cyclization with [14]C-cyanogen bromide. An alternative synthesis of MeIQx from p-fluoroaniline avoided the separation of isomers but gave poorer yield.、General Manufacturing Information: MeIQx 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、8-Dimethylimidazo、... heterocyclic amine formed during heating or cooking and、is、found in cooked meat and fish |
登记用途：Uses: Strong mutagen found in broiled foods. [ChemIDplus] Naturally produced when meats are heated or cooked、Used as a research chemical、[HSDB]、No known commercial use.[DHHS、National Toxicology Program、Eleventh Report on Carcinogens: 2-Amino-3、8-Diemethylimidazo、Methods of Manufacturing: MeIQx was prepared in 21% overall yield from 4-fluoro-o-phenylenediamine. The 3、7-dimethyl isomer may be obtained as a minor by-product. The [14]C-label was introduced in the last step through cyclization with [14]C-cyanogen bromide. An alternative synthesis of MeIQx from p-fluoroaniline avoided the separation of isomers but gave poorer yield.、General Manufacturing Information: MeIQx 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、8-Dimethylimidazo、... heterocyclic amine formed during heating or cooking and、is、found in cooked meat and fish。
2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉 是一种化工化合物，登记 CAS 号为 77500-04-0，分子式 C11H11N5（分子量 213.24）。
登记 CAS 号：77500-04-0
其分子式 C11H11N5 由 11 个碳、11 个氢、5 个氮 组成。
别名/同义词：2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉 · 2-Amino-3,8-Dimethylimidazo[4,5-f]quinoxaline
2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉 的 CAS 登记号为 77500-04-0。
分子式 C11H11N5，分子量 213.24。
别名/同义词：2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉、2-Amino-3,8-Dimethylimidazo[4,5-f]quinoxaline。
登记用途：Uses: Strong mutagen found in broiled foods. [ChemIDplus] Naturally produced when meats are heated or cooked、Used as a research chemical、[HSDB]、No known commercial use.[DHHS、National Toxicology Program、Eleventh Report on Carcinogens: 2-Amino-3、8-Diemethylimidazo、Methods of Manufacturing: MeIQx was prepared in 21% overall yield from 4-fluoro-o-phenylenediamine. The 3、7-dimethyl isomer may be obtained as a minor by-product. The [14]C-label was introduced in the last step through cyclization with [14]C-cyanogen bromide. An alternative synthesis of MeIQx from p-fluoroaniline avoided the separation of isomers but gave poorer yield.、General Manufacturing Information: MeIQx 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、8-Dimethylimidazo、... heterocyclic amine formed during heating or cooking and、is、found in cooked meat and fish。
2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（CAS 77500-04-0）的独立参考数据，整理自公开化学数据库。
| CAS Registry Number | 77500-04-0 |
|---|---|
| PubChem CID | 62275 |
| Molecular formula | C11H11N5 |
| IUPAC name | 3,8-dimethylimidazo[4,5-f]quinoxalin-2-amine |
| UNII (FDA) | 5GYH6416ZG |
| Molecular Weight | 213.24 |
|---|---|
| XLogP3 | 1 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 4 |
| Rotatable Bond Count | 0 |
| Exact Mass | 213.10144537 |
| Monoisotopic Mass | 213.10144537 |
| Topological Polar Surface Area | 69.6 |
| Heavy Atom Count | 16 |
| Melting Point | 295 - 300 °C |
|---|---|
| Vapor Pressure | 0.00000002 [mmHg] |
| LogP | log Kow = 1.01 |
| LogP | 1.01 |
MeIQx; 77500-04-0; 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 3,8-dimethyl-3H-imidazo[4,5-f]quinoxalin-2-amine; 8-Methyl-IQX; 8-MeIQX; 2-AMINO-3,8-DIMETHYLIMIDAZO(4,5-F)QUINOXALINE; Me-IQX; MeIQx cpd; 2-Amino-3,8-dimethyl-3H-imidazo(4,5-f)quinoxaline; 3,8-dimethylimidazo[4,5-f]quinoxalin-2-amine; 3,8-DiMeIQX; 3,8-Dimethyl-3H-imidazo(4,5-f)quinoxalin-2-amine; 5GYH6416ZG; DTXSID1020801; 3H-Imidazo(4,5-f)quinoxalin-2-amine, 3,8-dimethyl-
| Reported hazard statements | H351 (100%) |
|---|
H351 (100%): Suspected of causing cancer [Warning Carcinogenicity]
P203, P280, P318, P405, and P501 (click each P-code to see the statement)
2-Amino-3,8-Dimethylimidazo[4,5-f]quinoxaline · CAS 77500-04-0 · C11H11N5. UNII 5GYH6416ZG. Melting Point: 295 - 300 °C; Vapor Pressure: 0.00000002 [mmHg]; LogP: log Kow = 1.01.
数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。
English page: 2-Amino-3,8-Dimethylimidazo[4,5-f]quinoxaline