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Merck

199885

4(5)-Methylimidazole

98%

Sinónimos:

1H-4-Methylimidazole, 4(or 5)-Methylimidazole, 4-Methyl-1H-imidazole, 4-Methylimidazole, 5-Methyl-1H-imidazole, 5-Methylimidazole

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Acerca de este artículo

Fórmula empírica (notación de Hill):
C4H6N2
Número CAS:
Peso molecular:
82.10
UNSPSC Code:
12352005
NACRES:
NA.22
PubChem Substance ID:
EC Number:
212-497-3
Beilstein/REAXYS Number:
1453
MDL number:
Assay:
98%
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assay

98%

InChI key

XLSZMDLNRCVEIJ-UHFFFAOYSA-N

InChI

1S/C4H6N2/c1-4-2-5-3-6-4/h2-3H,1H3,(H,5,6)

SMILES string

Cc1c[nH]cn1

bp

263 °C (lit.)

mp

44-47 °C (lit.)

solubility

H2O: soluble, clear, colorless to yellow (50 mg/mL)

Quality Level

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General description

4(5)-Methylimidazole was quantified in coffee by GC-MS method.

signalword

Danger

flash_point_f

314.6 °F - closed cup

flash_point_c

157 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges

pictograms

Health hazardExclamation mark

Hazard Classifications

Acute Tox. 4 Oral - Carc. 1B - Repr. 1B

Clase de almacenamiento

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects


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Matt Hengel et al.
Journal of agricultural and food chemistry, 61(4), 780-789 (2013-01-09)
Since the National Toxicology Program (NTP) identified 4(5)-methylimidazole [4(5)-MI] as a cancer causing chemical in 2007 and the State of California added it to the Proposition 65 list of compounds as a carcinogen on January 7, 2011, many researchers and
Joon-Kwan Moon et al.
Journal of agricultural and food chemistry, 59(2), 615-618 (2010-12-29)
4(5)-Methylimidazole has received the attention of federal and state regulatory agencies because of its carcinogenicity and common presence in foods and beverages. In the present study, the formation of 4(5)-methylimidazole in Maillard reaction model systems consisting of D-glucose/NH(3), L-rhamnose/NH(3), methylglyoxal/NH(3)
Hitomi Yamaguchi et al.
Journal of agricultural and food chemistry, 59(18), 9770-9775 (2011-09-02)
A method for the determination of 4(5)-methylimidazole (4MeI) in naturally brewed soy sauce was developed for the first time using solid-phase extraction (SPE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). SPE on silica-based reversed-phase cartridges with heptafluorobutyric acid as an ion-pairing
Cédric Moretton et al.
Journal of agricultural and food chemistry, 59(8), 3544-3550 (2011-03-09)
4-Methylimidazole (4MeI) is a nitrogen compound formed during the manufacture of class III and IV caramel colors. The European Commission has limited its content to 250 ppm. Two methods were compared to perform 4MeI quantification in caramels. The first one
S Casal et al.
Journal of chromatography. A, 976(1-2), 285-291 (2002-12-05)
A GC-MS method is described for quantification of 4-(5-)methylimidazole (4MI) in coffee. Although tested, GC-flame ionization detection proved inadequate for this purpose due to the complexity of the coffee matrix. The developed method was based on ion-pair extraction with bis-2-ethylhexylphosphate

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