2-Amino-3,4-dimethyl-3H-imidazo[4,5-f]quinoline

Yellow Crystalline Solid

Mutagenic heterocyclic amines in cooked food

ChEBI: MeIQ is an aminoquinoline.

Heterocyclic amines are formed by condensation of creatinine with amino acids during heating or cooking of meat (beef, pork, chicken, and fish). They have also been detected in processed food flavorings, beer, wine, and cigarette smoke. 2-Amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and related heterocyclic amines are produced in small quantities for research purposes. Exposure to MeIQ and related heterocyclic amines occurs primarily through the consumption of cooked meats.Concentrations of heterocyclic amines in meats varied under different cooking conditions (375). The highest concentrations of MeIQ were detected in grilled fish, which appear to be the major dietary source of heterocyclic amines in Japanese. U.S. surveys of dietary intakes of heterocyclic amines in cooked foods have also been reported. Occupational exposure to heterocyclic amines may occur by inhalation of aerosolized particles formed during the cooking process.

Pale orange crystalline solid or light yellow powder.

2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE is sensitive to light and air. Slightly water soluble .

2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE is rapidly degraded by dilute hypochlorite.

ACUTE/CHRONIC HAZARDS: 2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE may emit potentially toxic fumes when involved in a fire.

Flash point data for 2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE are not available; however, 2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE is probably combustible.

Confirmed carcinogen with experimental carcinogenic data. Mutation data reported. When heated to decomposition it emits toxic fumes of NOx,.

MeIQ is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals and supporting genotoxicity data.