化合物简介
PhIP (2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is one of the most abundant heterocyclic amines (HCAs) in cooked meat. PhIP is formed at high temperatures from the reaction between creatine or creatinine (found in muscle meats), amino acids, and sugar. PhIP formation increases with the temperature and duration of cooking and also depends on the method of cooking and the variety of meat being cooked. The U.S. Department of Health and Human Services National Toxicology Program has declared PhIP as \"reasonably anticipated to be a human carcinogen\". International Agency for Research on Cancer (IARC), part of World Health Organization, has classified PhIP as IARC Group 2B carcinogen (i.e., possibly carcinogenic to humans). There is sufficient evidence in experimental animals, as well as in vitro models, for the carcinogenicity of PhIP.
基本信息
中文名称
2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶
英文名称
PhIP
中文别名
2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶
英文别名
1-methyl-6-phenylimidazo[4,5-b]pyridin-2-amine、2-amino-1-methyl-6-phenylimidazo<4,5-f>pyridine、4,5-b>、PIQ、1-Methyl-6-phenylimidazo[4,5-b]pyridin-2-amine
CAS号
105650-23-5
分子式
C13H12N4
分子量
224.261
精确质量
224.106
PSA
56.73
LOGP
2.7987
编号系统
UNII
909C6UN66T
物化性质
外观与性状
灰白色固体
密度
1.3 g/cm3
沸点
468.9ºC at 760 mmHg
熔点
300ºC
闪点
237.4ºC
折射率
1.699
储存条件
库房通风低温干燥
蒸汽压
5.74E-09mmHg at 25°C
安全信息
海关编码
2933990090
危险品标志
T
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