Purpose
It is used as a reagent for quantitative analysis of trivalent iron in cosmetics, food additives, pharmaceuticals, etc. Used as a reagent for quantitative analysis of trivalent iron. Aspergillic acid is a melanin-specific inhibitor. After entering skin cells, it can complex with copper ions in the cells, change the three-dimensional structure of tyrosinase, prevent the activation of tyrosinase, and thereby inhibit the formation of melanin. It exists in the Aspergillus culture medium used for brewing. It can be produced by aerobic fermentation with Aspergillusoryzae. Used as a fragrance enhancer. Kojic acid has very wide applications in food production. In the past, kojic acid was used to prevent rancidity in oils due to its antioxidant properties. However, recent literature reports that kojic acid has bactericidal and insect-repellent effects. When used as a preservative, fresh-keeping agent, and color-protecting agent in food, it has obvious effects and can replace chemical preservatives to be widely used in meat processing for color protection, fruit and vegetable preservation, and sterilization and preservation of raw food. It can also be used as a preservative for cut flowers to extend the preservation and shelf life of fresh flowers, etc. Adding kojic acid to food neither affects its own taste, aroma and texture, nor can it prevent nitrite from converting into nitrosamines that are carcinogenic to the human body. This inhibitory or obstructive effect is of great significance for the upgrading and transformation of cured meat products. In agricultural production, kojic acid can be used as both a biological pesticide and an insecticide, as well as a biological fertilizer. Whether applied by spraying or root application, it has a remarkable effect on increasing the yield and income of grains and vegetables.
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