Kojic Acid |501-30-4
IiNkcazo zeeMveliso
I-Kojic Acid yi-agent ye-chelation eveliswa zintlobo ezininzi zomngundo, ngakumbi i-Aspergillus oryzae, enegama eliqhelekileyo laseJapan elithi koji.
Ukusetyenziswa kwezithambiso: I-Kojic Acid sisithinteli esithambileyo sokwakheka kwebala lebala kwizicubu zezityalo nezilwanyana, kwaye isetyenziswa ekutyeni nakwizithambiso ukugcina okanye ukutshintsha imibala yezinto kunye nokukhanya kwesikhumba.
Ukusetyenziswa kokutya: I-asidi ye-Kojic isetyenziswa kwiziqhamo ezisikiweyo ukunqanda i-oxidative browning, kukutya kwaselwandle ukugcina imibala epinki nebomvu.
Ukusetyenziswa kwezonyango: I-Kojic acid nayo ineempawu zokulwa ne-antibacterial kunye ne-antifungal.
Inkcazo
| INTO | UMGANGATHO |
| Imbonakalo | Phantse i-White Crystalline powder |
| Isivavanyi % | >=99 |
| Indawo yokunyibilika | 152-156 ℃ |
| Ilahleko ekomisweni % | ≤1 |
| Intsalela yokutshisa | ≤0.1 |
| I-Chloride(ppm) | ≤100 |
| Intsimbi enzima(ppm) | ≤3 |
| IArsenic (ppm) | ≤1 |
| I-Ferrum (ppm) | ≤10 |
| Uvavanyo lweMicrobiological | Intsholongwane: ≤3000CFU/gFungus: ≤100CFU/g |
