食品中曲酸安全性评价研究进展  

Advance in the Evaluation of the Safety of Kojic Acid in Food

作　　者：李学如[1] 王艳[1] 孟涛[1] 

机构地区：[1]西南交通大学生物工程系

出　　处：《食品与发酵工业》2005年第12期79-83,共5页Food and Fermentation Industries

摘　　要：曲酸是许多曲霉和青霉真菌所产生的一种常见代谢产物。近年来通过发酵法生产的曲酸作为添加剂,在食品和化妆品中广泛应用。目前,曲酸的安全性引起争议,文中就国外有关食品中曲酸的安全性评价作了较为系统的介绍。Kojic acid, a fungal metabolite produced by many species of Aspergillus and Penicillium, is widely used as a food additive to prevent enzymatic browning, and as a skin - lightening or bleaching agent in the cosmetic preparations. There is an argument on the safety and health effect of kojic acid in food, therefore, the summary of the investigations of the health effect of Kojic Acid and comments on the likely risk for human were presented.

关 键 词：曲酸 安全评价 

分 类 号：TS201.3[轻工技术与工程—食品科学]