作者:Mary J. Tanga、Joseph A. Kozocas、Todd K. Tochimoto
DOI:10.1002/jhet.5570450304
日期:2008.5
The syntheses of two potential food mutagens formed during cooking, 2-amino-3,6,7-trimethyl-3H-imidazo[4,5-b]pyridine (1) and 2-amino-3,6,7-trimethyl-3H-imidazo[4,5-c]pyridine (2), are described.
烹饪过程中形成的两种潜在的食物诱变剂,即2-氨基-3,6,7-三甲基-3 H-咪唑并[4,5- b ]吡啶(1)和2-氨基-3,6,7-三甲基的合成描述了-3 H-咪唑并[4,5- c ]吡啶(2)。