Kojic acid CAS NO.501-30-4

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Kojic acid, also known as music bacterium acid, acid, bow is made up of glucose by aspergillus candida in 30 ~ 32 ℃ under the aerobic fermentation to produce the antimicrobial effect of organic acid, molecular structure for belt substituent of gamma - pyrone, exist in nature gamma - pyrone compounds, famous only kojic acid and malt phenol compounds.Kojic acid crystallization was isolated from kojic acid in Saito in 1907.It was named by Yabuta in 1912 and its structure was determined in 1924.In 1953, Arnstela(surface fermentation) and in 1971, mako kitada (deep fermentation) applied isotope tracing technology to prove that kojic acid was formed by direct oxidation and dehydration of glucose without fracture of carbon framework.

Kojic acid, which is found in kojic acid, is safe for human consumption.In recent years, a large number of patent literatures reported the application of kojic acid in cosmetics.Tyrosinase is a key enzyme in the production of melanin.Kojic acid can chelate with the copper of tyrosinase to make it inactive, which is the basis of its whitening effect.Clinical and applied test results show that kojic acid has a strong inhibitory effect on melanin production of human skin, and it is safe, non-toxic and will not cause sequelae of white spot.Kojic acid is better combined with other preparations (such as SOD, placental extract, amino acid, sunscreen and various plant extracts).Kojic acid is mainly used in skin whitening products, anti-aging products, sunscreen products, whitening facial cleanser and cosmetics.

Kojic acid has certain antibacterial activity.Gram-negative bacteria are more sensitive to sodium kojic acid than gram-positive bacteria, while most other antimicrobial substances are the opposite.The antibacterial activity of kojic acid is much lower than that of other antibacterial substances.Kojic acid is not effective against yeast, viruses and phages.