Pure Kojic Acid CAS 501-30-4

Pure Kojic Acid has the potential to develop into a new type of food additive. Its performance as a food preservative is more ideal than that of sorbic acid. Pure Kojic Acid can be used for the preservation of fresh vegetables, fruits, seafood, etc. For example, soaking cut apples, bananas, potatoes and mushrooms in 0.1% kojic acid solution for about 1 hour can effectively prevent browning. Crab meat, shrimp meat and other seafood are treated with 0.25% to 0.6% kojic acid and 0.1% sodium sulfite solution by spraying or soaking methods to treat vegetables that are easily spoiled and deteriorated such as mushrooms and spinach. Spinach remained fresh after 4 days with very little shrinkage. Soak roses, roses and other cut flowers in 0.1% kojic acid solution at room temperature for 8 days. Kojic acid acts as an antioxidant to prevent oil deterioration and prevent browning of raw noodles. It is more effective in combination with ascorbic acid. Kojic acid can partially replace sodium nitrite in color protection and hair color, and can inhibit the conversion of nitrite into carcinogenic nitrosamines. Studies suggest that the preservation mechanism of kojic acid is to inhibit polyphenol oxidase (ie tyrosinase) in plants and crustaceans. As mentioned above, kojic acid integrates antibacterial, antiseptic, fresh-keeping, color protection, anti-oxidation, etc., and is a potential food additive with superior performance.

Pure Kojic Acid is a tyrosinase inhibitor, which can preemptively boil with copper ions in tyrosinase, making the copper ions ineffective, thereby inhibiting the synthesis of dopachrome. Pure Kojic Acid can inhibit the polymerization of 5,6-dihydroxyindole (DHI) and inhibit the activity of DHICA oxidase. Cosmetics added with kojic acid have the functions of skin care, emollient, whitening, brightening, sun protection, and freckle removal. The dosage forms include cream, lotion, lotion, soft film powder, clay glue, powder cake, etc. The earliest (in 1987) developed in China and approved by the Ministry of Health (in 1991) is the 142-kojic acid freckle cream from Nanjing Shishantou Pharmaceutical Factory. Its kojic acid content has two specifications of 1.5% and 2.0%. It is mainly used to treat various pigmentation disorders, such as chloasma (pregnancy spots, café-au-lait spots), secondary pigmentation disorders and melanosis. The total effective rate for chloasma is over 85%. Sanmingfeng et al. reported that the cream containing 1% or 2.5% kojic acid was applied to patients with chloasma, sunshine, senile dark spots, pigment accumulation and freckles caused by inflammation, and applied it for more than 2 months. The results were as follows: more than 93 cases (45.6%) were effective (45.6%); 151 (74%) were slightly effective (74%); there was little difference between 1% and 2.5% of kojic acid dosage. Pure Kojic Acid tends to turn yellow when exposed to light and heat, which affects the shelf life of kojic acid cosmetics. Low temperature storage, addition of ascorbic acid and sunscreens such as oxybenzone (2-hydroxy-4-methoxybenzophenone) can enhance its stability.

The complex of Pure Kojic Acid and divalent heavy metal is better than Bordeaux mixture (an insecticidal and bactericidal agent) for several plant fungal diseases. The above-mentioned kojic acid complex is easy to prepare, and can be sprayed on the leaves to adhere firmly without damaging the plants. These metal groups are linked to kojic acid in a non-ionic form, so the toxicity to humans is very low, and it is safer than Bordeaux mixture. Kojic acid is also an activator of nicotinic insecticides. When dealing with melon silkworm (Diaphaniahyalinata L.) and subtropical armyworm (Prodeniaeridaniacram.), spray in 5% nicotine sulfate pyrophyllite powder or 5% nicotine bentonite When 5% kojic acid was added to the drug, its toxicity increased by 35% and 50%, respectively. Pure Kojic Acid can also be used alone as an insecticide. Its mechanism of action is: in the coexistence with the individual pests, it affects the reproduction of the pests, disturbs its hormone system, and then eliminates all the pests. Unlike traditional pesticides, it can not only kill all pests, but also harmless to humans and animals, and does not pollute the environment. Nickell and Gordon (1963) have recommended kojic acid as a plant growth stimulator. From the perspective of patents in recent years, kojic acid is very promising as a crop yield enhancer. The method is to spray the leaves of crops or infiltrate the roots and seeds with kojic acid or its salt, which can promote the rooting of crops and the initial growth of stems and leaves, promote flowering and fruiting, and improve yield and quality. For example: spray sweet potato seedlings with 0.01-1000mg/L kojic acid solution before planting, the harvested sweet potato starch content increases by 10%-20%, and the total yield increases by 20%-30%; from tomato flowering to harvest, on the leaf surface After spraying 100mg/L kojic acid solution 8 times, the ripeness, sugar content and individual body weight of tomatoes all increased significantly. my country is a big producer of hybrid rice. At present, the seeds of hybrid rice need to be treated with “920”. Considering the advantages of Pure Kojic Acid in terms of yield and cost, it may make a difference in increasing the production of major food crops such as rice, corn, and wheat.

The production of Pure Kojic Acid by microbial fermentation refers to the process and technology of mass production of kojic acid by microbial fermentation. Kojic acid is an acidic metabolite produced by microorganisms such as Aspergillus oryzae, which is soluble in water, ethanol or acetate. Most of the microorganisms that can produce Pure Kojic Acid are fungi, such as Aspergillus oryzae, A. flavo-oryzae, A. flavus, A. candidus, A. clavatus), A. giganteus, A. fumigatus, A. tamarii, A. Wentii, A. glaucus, etc. Certain bacteria such as Gluconobacterroseus, Gluconobacter cereus (G. cerinus) and several Pseudomonas (Pseudomonaspp) can also utilize carbohydrates to produce kojic acid. The basic fermentation process is: hydrolysis of sweet potato flour by α-amylase → sterilization → cooling in fermentation tank → inoculation of Aspergillus oryzae seeds (from seed tank) → aeration fermentation at about 32 ° C (about 5 days) → suction filtration of fermentation liquid → production Zinc salt of kojic acid→concentration under reduced pressure→crystallization→acidification→kojic acid. Pure Kojic Acid is the raw material for the manufacture of flavoring agents maltol and ethyl maltol in food and daily necessities, as well as for the production of insecticides, fungicides and film dust removers. If it occurs with certain aliphatic carboxylic acids After acylation, kojic acid ester can be obtained, which is the raw material for the manufacture of whitening cosmetics.