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.

CAS：105650-23-5
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;
分子式：C13H12N4
分子量：224.261
精确质量：224.106
Psa：56.73
Logp：2.7987

UNII：909C6UN66T

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

海关编码：2933990090
危险品标志：T