Chemical Properties
Yellow Crystalline Solid
Uses
Mutagenic heterocyclic amines in cooked food
General Description
Pale orange crystalline solid or light yellow powder.
Air & Water Reactions
2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE is sensitive to light and air. Slightly water soluble .
Reactivity Profile
2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE is rapidly degraded by dilute hypochlorite.
Health Hazard
ACUTE/CHRONIC HAZARDS: 2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE may emit potentially toxic fumes when involved in a fire.
Fire Hazard
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.
Definition
ChEBI: MeIQ is an aminoquinoline.
Production Methods
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.
Carcinogenicity
MeIQ is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals and supporting genotoxicity data.
