Kojic acid |501-30-4
Nkọwa ngwaahịa
Kojic acid bụ ihe na-emepụta chelation nke ụdị fungi dị iche iche na-emepụta, karịsịa Aspergillus oryzae, nke nwere aha Japanese a na-akpọ koji.
Iji ịchọ mma: Kojic acid bụ ihe na-egbochi imepụta pigmenti na anụ ahụ osisi na anụmanụ, a na-ejikwa ya na nri na ihe ịchọ mma iji chekwaa ma ọ bụ gbanwee agba nke ihe ma mee ka akpụkpọ ahụ dị nro.
Iji nri: A na-eji Kojic acid mee ihe na mkpụrụ osisi ndị e gbuturu iji gbochie browning oxidative, na nri mmiri iji chekwaa agba pink na ọbara ọbara.
Iji ọgwụ eme ihe: Kojic acid nwekwara mmetụta antibacterial na antifungal.
Nkọwapụta
| ITEM | Ọkọlọtọ |
| Ọdịdị | Fọrọ nke nta ka White Crystalline ntụ ntụ |
| Nyocha % | >=99 |
| Ebe mgbaze | 152-156 ℃ |
| Mfu na ihicha% | ≤1 |
| Ihe fọdụrụ mgbanye | ≤0.1 |
| Chloride (ppm) | ≤100 |
| Ọla dị arọ (ppm) | ≤3 |
| Arsenic (ppm) | ≤1 |
| Ferrum (ppm) | ≤10 |
| Nnwale microbiological | Ihe nje bacteria: ≤3000CFU/gfungus: ≤100CFU/g |
