![2-Amino-3-methyl-3H-imidazo[4,5-f]quinoxaline (CAS 108354-47-8) - chemical structure image](https://media.scbt.com/product/2-amino-3-methyl-3h-imidazo4-5-fquinoxaline-108354-47-8-structure_08_90_b_89063.jpg)
![2-Amino-3-methyl-3H-imidazo[4,5-f]quinoxaline (CAS 108354-47-8) - chemical structure image](https://media.scbt.com/product/2-amino-3-methyl-3h-imidazo4-5-fquinoxaline-108354-47-8-structure_08_90_t_89063.jpg "Molecular structure of 2-Amino-3-methyl-3H-imidazo[4,5-f]quinoxaline, CAS Number: 108354-47-8")
2-Amino-3-methyl-3H-imidazo[4,5-f]quinoxaline (CAS 108354-47-8)
See product citations (23)
QUICK LINKS
The compound 2-Amino-3-methyl-3H-imidazo[4,5-f]quinoxaline is a focal point in chemical research due to its heterocyclic structure that features both imidazo and quinoxaline components. This structure makes it a candidate for studies in molecular electronics and photonics, where its potential for electron delocalization is of interest for creating novel conductive materials. In the realm of analytical chemistry, this compound is a valuable standard for developing sensitive detection methods for related structures in complex biological matrices. Additionally, its unique photophysical properties are being exploited in the study of light-induced chemical reactions, potentially paving the way for advancements in photochemistry. The compound also serves as a core molecule for the synthesis of more elaborate chemical structures, providing insights into the mechanisms of multistep synthesis and the stability of intermediate products in such reactions.
2-Amino-3-methyl-3H-imidazo[4,5-f]quinoxaline (CAS 108354-47-8) References
- Formation of heterocyclic amines in a model system during heating. | Chen, BH. and Meng, CN. 1999. J Food Prot. 62: 1445-50. PMID: 10606149
- Reactivity and selectivity of the N-acetyl-Glu-P-1, N-acetyl-Glu-P-2, N-acetyl-MeIQx, and N-acetyl-IQx nitrenium ions: comparison to carbocyclic N-arylnitrenium ions. | Novak, M., et al. 2002. J Am Chem Soc. 124: 7972-81. PMID: 12095341
- Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS. | Turesky, RJ., et al. 2005. J Agric Food Chem. 53: 3248-58. PMID: 15826085
- Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type. | Szterk, A., et al. 2012. Meat Sci. 92: 587-95. PMID: 22762996
- Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. | Oz, F. 2011. Food Chem. 126: 2010-6. PMID: 25213991
- Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. | Tengilimoglu-Metin, MM. and Kizil, M. 2017. Meat Sci. 134: 68-75. PMID: 28763698
- Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties. | Zeng, M., et al. 2018. Food Chem. 239: 111-118. PMID: 28873528
- Genotoxicity of heterocyclic amines (HCAs) on freshly isolated human peripheral blood mononuclear cells (PBMC) and prevention by phenolic extracts derived from olive, olive oil and olive leaves. | Fuccelli, R., et al. 2018. Food Chem Toxicol. 122: 234-241. PMID: 30321573
- The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines. | Nuray, M. and Oz, F. 2019. J Sci Food Agric. 99: 3538-3547. PMID: 30623446
- Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. | Oz, E. 2019. PLoS One. 14: e0221680. PMID: 31454384
- Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis. | Li, Y., et al. 2021. Food Chem. 347: 128996. PMID: 33508588
- Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines? | Oz, F., et al. 2021. Foods. 10: PMID: 34072697
- Effect of basil use in meatball production on heterocyclic aromatic amine formation. | Uzun, I. and Oz, F. 2021. J Food Sci Technol. 58: 3001-3009. PMID: 34294962
- Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat. | Gumus, D. and Kizil, M. 2023. Br Poult Sci. 64: 56-62. PMID: 36129064
Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
2-Amino-3-methyl-3H-imidazo[4,5-f]quinoxaline, 2.5 mg | sc-209018 | 2.5 mg | $630.00 |