2-Amino-3,8-Dimethylimidazo[4,5-f]quinoxaline (CAS 77500-04-0) — formula C11H11N5, molecular weight 213.24; category organic chemicals.
| CAS Number | 77500-04-0 |
|---|---|
| Molecular Formula | C11H11N5 |
| Molecular Weight | 213.24 |
| Melting Point | 295 - 300 °C |
| LogP | log Kow = 1.01 |
| Applications | 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 |
| Category | Organic Chemicals |
Documented applications: 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-Amino-3,8-Dimethylimidazo[4,5-f]quinoxaline is a carbon-based organic compound with CAS registry number 77500-04-0 and molecular formula C11H11N5 (molecular weight 213.24), belonging to the organic chemicals segment of chemical raw materials.
CAS number: 77500-04-0
Its molecular formula C11H11N5 comprises 11 C, 11 H, 5 N atoms.
Also known as: 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
Category: organic chemicals
The CAS registry number of 2-Amino-3,8-Dimethylimidazo[4,5-f]quinoxaline is 77500-04-0.
Molecular formula C11H11N5, molecular weight 213.24.
It is also registered under: 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.
Recorded applications: 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.
Category: Organic Chemicals.
Independent reference data for 2-Amino-3,8-Dimethylimidazo[4,5-f]quinoxaline (CAS 77500-04-0), compiled from public chemistry databases.
| 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.
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.