曲酸及其衍生物的研究进展  

Recent research progress on kojic acid and its derivatives

作　　者：赵新河[1] 李枚秋[1] 钟秋平[1] 

机构地区：[1]华南热带农业大学理工学院,海南儋州571737

出　　处：《中国酿造》2007年第10期4-7,共4页China Brewing

摘　　要：曲酸作为一种新型的食品和化妆品添加剂,吸引了众多食品化学、医药、生物学家的研究兴趣。文中介绍了曲酸的结构、化学性质,并对曲酸生产的菌株、发酵方法、抗菌防腐、护色保鲜及其安全性能作了综述。Kojic acid ha s attracted a lot of interests from food chemists, pharmacologists and biologists as a novel additive in roods or cosmetics. The chemical structure and characteristic of kojic acid were introduced. The safety and functions on color fixation and fresh-keeping of kojic acid were also summarized, as well as the microbial strains and fermentation methods for kojic acid production.

关 键 词：曲酸 添加剂 应用 

分 类 号：TQ92[轻工技术与工程—发酵工程]