Kojic acid can be detected in all fermented products.
Kojic acid has many uses, for example, it can be used to produce food flavoring agents maltol and ethyl maltol.
Raw materials; Intermediate for producing cephalosporin antibiotics; Non-toxic and pollution-free for people and livestock.
Pesticides are used to make pesticides; Used as foliar fertilizer for crops; Used as iron analysis reagent and film.
Spot agent, etc. But at present, the most popular and promising applications are in cosmetics and food.
Although kojic acid exists in traditional fermented products, there are still some high concentrations of kojic acid.
Cytotoxicity, such as inhibiting the growth of many bacteria and killing living free cells. Dangi
The experimental results of Chinese scholars on the toxicity of kojic acid prove that kojic acid is safe for medical treatment and food.
Kojic acid can scavenge free radicals in human body and enhance the activity of white blood cells, which is beneficial to human body.
Healthy.
Kojic acid produced by pharmaceutical factories in three provinces of Japan was approved by the Ministry of Health and Welfare as whitening 1988.
Reagents are added to foods and cosmetics. In recent years, a large number of patents on kojic acid application have appeared in Japan.
Report.
Traditionally, sorbic acid and benzoic acid (benzoic acid) and their salts have been used for food preservation.
However, this kind of preservative has certain variation on the body, so it is used in food additives.
Dose limit, such as the allowable dosage of sorbic acid is 0.2%, which is in many cases
Can't achieve good results. Other preservatives, such as acetate and propionate, are not suitable for food.
The flavor of the product has an influence and cannot be added to the ideal concentration. Another example is some aquatic products and pickled products.
Conventional preservatives are difficult to achieve good results when added, so a more ideal one is needed.
Preservatives
At present, kojic acid, benzoic acid, sorbic acid and their salts are widely used as food additives.
Compared with other preservatives, it has the following advantages: it is easily soluble in water and meets the needs of preservatives such as sorbic acid and benzoic acid.
The problem of adding food after the organic solvent is dissolved; Not used by bacteria, stronger and wider.
Extensive antibacterial activity, while sorbic acid has weak antibacterial activity, which is easy to be used by bacteria and can only be added in aseptic state.
It only works when you enter; Good thermal stability, can be heated and sterilized with food, and sorbic acid volatilizes when heated;
PH value has no obvious effect on the antibacterial activity of kojic acid, while sorbic acid and sodium benzoate increase with the increase of pH value.
The antibacterial ability is weakened; Kojic acid is not irritating to people, and can inhibit nitrite from producing carcinogens, while
Sorbic acid is irritating to human skin and eyes, and nitrate can produce carcinogens.
Many Japanese scholars have done a lot of applied research on kojic acid as a preservative and applied for it.
The compound food preservative with kojic acid as the main component has obtained many patents.
Polyphenol oxidase in fresh fruits, vegetables and crustaceans can cause browning.
During the processing and storage of these foods, endogenous phenols are oxidized by enzymes to form brown.
Pigment or melanin can affect the color of food and produce bad taste. For a long time, prevent
Enzymatic browning of food is an important research topic. It is widely used in food processing and preservation.
Phenoloxidase inhibitor is an important means to prevent enzymatic browning of products. Common treatment methods at present
The method uses sulfur dioxide or other strongly reducing sulfur-containing compounds. Because these compounds are present in food
The product will release sulfur dioxide in the post-processing process, which will destroy the flavor of food.
Not good. Kojic acid is safe and nontoxic, and it is an ideal polyphenol oxidase inhibitor, which is produced in fruits, vegetables and crustaceans.
This product has remarkable color protection effect, which can be compared with existing ascorbic acid and citric acid.
When used in combination, it can replace or partially replace the traditional polyphenol oxidase inhibitor.
Fresh mushrooms, spinach, cabbage, apples, bananas, oranges and fresh cut flowers are currently
Using cold storage, freezing, soaking in water or light salt water to keep fresh is often not effective.
Or inconvenient, so a simple and effective method is needed. Save including hue,
Shape, volume, flavor, fragrance, water content, etc. are maintained, but due to their own ability
And the limitation of the added amount, it is difficult for the preservatives currently used to fully meet the requirements. Like apples.
The allowable residue of ethoxyquin is only 1ppm. The study of kojic acid shows that it has antibacterial activity.
Oxidation and antibacterial effects, completely non-toxic and easily soluble in water, only a small amount of it can take effect, and it is in use.
Very suitable for fresh-keeping of flowers, vegetables and fruits.
In the process of beating apples, pears and bananas with a blender, the author added
Adding kojic acid, the inhibition of kojic acid on its browning was studied. By adding apple juice before and after processing
Comparison of juice chromaticity of kojic acid, because browning is mainly produced in the process of apple beating, is
By adding before and after processing, browning can be effectively inhibited, and kojic acid samples are added.
There is basically no browning phenomenon or little browning to light yellow, and the addition of kojic acid is not controlled.
The sample basically turns brown. The results of adding kojic acid in pear and banana processing are basically the same.
It is generally used in the processing of meat products such as sausage and ham and aquatic products such as caviar.
Colorants and pigments, sodium nitrite is a widely used color fixative and colorant at present. Zhongzhouzhou
Yes, because nitrite can be converted into nitrosamine-A during food processing and digestion.
A substance with strong carcinogenicity and toxicity is strictly restricted in all countries of the world. Nitrite
The color protection effect of acid salt is not ideal. Other synthetic or natural pigments also exist because
The problem of air oxidation reduces the color and leads to the shortage of short color protection time.
The use of kojic acid in meat food can not only reduce the use of harmful chromogenic agents such as nitrite
Amount, but also with vitamin C, nicotinamide and other currently used color fixatives have a good treatment effect.
Has antibacterial and carcinogenic effects, and also reduces or replaces the use of sorbic acid and benzoic acid.
Therefore, it is an ideal color protection preservative. The application research of kojic acid shows that kojic acid
Acid can protect color because of oxidation resistance, and kojic acid itself is sensitive to iron in myoglobin.
The red blood reaction can partially replace the color development of sodium nitrite. Research shows that Qu
Py ron e structural compounds such as acids can inhibit the transformation of nitrite before meat smoking.
It is nitrosamine, because kojic acid can selectively combine with the distillate in wood to inhibit carcinogens.
The production of. Some experts pointed out in the article that adding kojic acid to bacon can not only keep the meat color.
Regression, and can prevent microbial growth.