曲酸（CAS 501-30-4）：分子式 C6H6O4、分子量 142.11。
| CAS号 | 501-30-4 |
|---|---|
| 分子式 | C6H6O4 |
| 分子量 | 142.11 |
| 熔点 | 153.5 |
| LogP | -0.64 |
| 应用领域 | Uses: CIR ingredient: Kojic Acid、Converted to maltol and ethyl maltol、flavor-enhancing additives. Food additive to inhibit tyrosinase.、Chemical intermediate、metal chelates、... antifungal and antimicrobial agent、Mildly antibiotic、Kojic acid is widely used as a food additive for preventing enzymatic browning、and in cosmetic preparations as a skin-lightening or bleaching agent.、Laboratory reagent used as standard chemical for tyrosinase inhibitor assays.、Kojic acid is a chelation agent and mycotoxin produced by several species of Aspergillus、Acetobacter、and Penicillium fungi、especially Aspergillus oryzae、which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice、and is used in the manufacturing of numerous foods、including miso、soy sauce、and sake. Kojic acid is a mild inhibitor of the formation of pigment in plant and animal tissues、and is used in food and cosmetics to preserve or change colors of substances、such as in skin-lightening or bleaching formulas. It is also used as a food additive for preventing enzymatic browning and in seafood to preserve pink and red colors. Kojic acid also has antibacterial and antifungal properties and is used in skin diseases like melasma. (L1968、A3073)、Use Classification: Cosmetics -> Antioxidant、Methods of Manufacturing: Antibiotic substance produced in an aerobic process by a variety of microorganisms from a wide-range of carbon sources.、Fermentation of starches and sugars by certain molds.、... Readily obtained from D-glucose either enzymatically by Aspergillus oryzae (growing on steamed rice) or chemically via pyranoid 3、2-enolones.、General Manufacturing Information: Kojic acid is a fungal metabolite commonly produced by many species of Aspergillus、and Penicillium. The Aspergillus flavus group has traditionally been used in the production of a number of foods、including miso (soybean paste)、shoyu (soy sauce)、and sake.... Because kojic acid is often produced during the fermentation of historically used dietary staples、it has a long history of consumption. Various types of compounds、such as glucose、sucrose、acetate、ethanol、arabinose、and xylose、have been used as carbon sources for kojic acid production. Different Aspergillus species are known to produce variable amounts of kojic acid. |
登记用途：Uses: CIR ingredient: Kojic Acid、Converted to maltol and ethyl maltol、flavor-enhancing additives. Food additive to inhibit tyrosinase.、Chemical intermediate、metal chelates、... antifungal and antimicrobial agent、Mildly antibiotic、Kojic acid is widely used as a food additive for preventing enzymatic browning、and in cosmetic preparations as a skin-lightening or bleaching agent.、Laboratory reagent used as standard chemical for tyrosinase inhibitor assays.、Kojic acid is a chelation agent and mycotoxin produced by several species of Aspergillus、Acetobacter、and Penicillium fungi、especially Aspergillus oryzae、which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice、and is used in the manufacturing of numerous foods、including miso、soy sauce、and sake. Kojic acid is a mild inhibitor of the formation of pigment in plant and animal tissues、and is used in food and cosmetics to preserve or change colors of substances、such as in skin-lightening or bleaching formulas. It is also used as a food additive for preventing enzymatic browning and in seafood to preserve pink and red colors. Kojic acid also has antibacterial and antifungal properties and is used in skin diseases like melasma. (L1968、A3073)、Use Classification: Cosmetics -> Antioxidant、Methods of Manufacturing: Antibiotic substance produced in an aerobic process by a variety of microorganisms from a wide-range of carbon sources.、Fermentation of starches and sugars by certain molds.、... Readily obtained from D-glucose either enzymatically by Aspergillus oryzae (growing on steamed rice) or chemically via pyranoid 3、2-enolones.、General Manufacturing Information: Kojic acid is a fungal metabolite commonly produced by many species of Aspergillus、and Penicillium. The Aspergillus flavus group has traditionally been used in the production of a number of foods、including miso (soybean paste)、shoyu (soy sauce)、and sake.... Because kojic acid is often produced during the fermentation of historically used dietary staples、it has a long history of consumption. Various types of compounds、such as glucose、sucrose、acetate、ethanol、arabinose、and xylose、have been used as carbon sources for kojic acid production. Different Aspergillus species are known to produce variable amounts of kojic acid.。
曲酸 是一种化工化合物，登记 CAS 号为 501-30-4，分子式 C6H6O4（分子量 142.11）。
登记 CAS 号：501-30-4
其分子式 C6H6O4 由 6 个碳、6 个氢、4 个氧 组成。
别名/同义词：曲酸 · Kojic Acid
曲酸 的 CAS 登记号为 501-30-4。
分子式 C6H6O4，分子量 142.11。
别名/同义词：曲酸、Kojic Acid。
登记用途：Uses: CIR ingredient: Kojic Acid、Converted to maltol and ethyl maltol、flavor-enhancing additives. Food additive to inhibit tyrosinase.、Chemical intermediate、metal chelates、... antifungal and antimicrobial agent、Mildly antibiotic、Kojic acid is widely used as a food additive for preventing enzymatic browning、and in cosmetic preparations as a skin-lightening or bleaching agent.、Laboratory reagent used as standard chemical for tyrosinase inhibitor assays.、Kojic acid is a chelation agent and mycotoxin produced by several species of Aspergillus、Acetobacter、and Penicillium fungi、especially Aspergillus oryzae、which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice、and is used in the manufacturing of numerous foods、including miso、soy sauce、and sake. Kojic acid is a mild inhibitor of the formation of pigment in plant and animal tissues、and is used in food and cosmetics to preserve or change colors of substances、such as in skin-lightening or bleaching formulas. It is also used as a food additive for preventing enzymatic browning and in seafood to preserve pink and red colors. Kojic acid also has antibacterial and antifungal properties and is used in skin diseases like melasma. (L1968、A3073)、Use Classification: Cosmetics -> Antioxidant、Methods of Manufacturing: Antibiotic substance produced in an aerobic process by a variety of microorganisms from a wide-range of carbon sources.、Fermentation of starches and sugars by certain molds.、... Readily obtained from D-glucose either enzymatically by Aspergillus oryzae (growing on steamed rice) or chemically via pyranoid 3、2-enolones.、General Manufacturing Information: Kojic acid is a fungal metabolite commonly produced by many species of Aspergillus、and Penicillium. The Aspergillus flavus group has traditionally been used in the production of a number of foods、including miso (soybean paste)、shoyu (soy sauce)、and sake.... Because kojic acid is often produced during the fermentation of historically used dietary staples、it has a long history of consumption. Various types of compounds、such as glucose、sucrose、acetate、ethanol、arabinose、and xylose、have been used as carbon sources for kojic acid production. Different Aspergillus species are known to produce variable amounts of kojic acid.。
曲酸（CAS 501-30-4）的独立参考数据，整理自公开化学数据库。
| CAS Registry Number | 501-30-4 |
|---|---|
| PubChem CID | 3840 |
| Molecular formula | C6H6O4 |
| IUPAC name | 5-hydroxy-2-(hydroxymethyl)pyran-4-one |
| UNII (FDA) | 6K23F1TT52 |
| Molecular Weight | 142.11 |
|---|---|
| XLogP3 | -0.9 |
| Hydrogen Bond Donor Count | 2 |
| Hydrogen Bond Acceptor Count | 4 |
| Rotatable Bond Count | 1 |
| Exact Mass | 142.02660867 |
| Monoisotopic Mass | 142.02660867 |
| Topological Polar Surface Area | 66.8 |
| Heavy Atom Count | 10 |
| Melting Point | 153.5 |
|---|---|
| Melting Point | 153.5 °C |
| Melting Point | 161 °C |
| LogP | -0.64 |
| LogP | log Kow = -0.64 |
| Dissociation Constants | pKa = 7.66 (approx., at 25 °C) |
kojic acid; 501-30-4; 5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one; 5-Hydroxy-2-(hydroxymethyl)-4-pyrone; 5-hydroxy-2-(hydroxymethyl)pyran-4-one; 5-Hydroxy-2-hydroxymethyl-4-pyrone; 4H-PYRAN-4-ONE, 5-HYDROXY-2-(HYDROXYMETHYL)-; acido kojico; 2-Hydroxymethyl-5-hydroxy-gamma-pyrone; 2-(Hydroxymethyl)-5-hydroxy-4H-pyran-4-one; DTXSID2040236; CHEBI:43572; 6K23F1TT52; NSC-1942; DTXCID0020236; Beaute
| Regulatory & Food Contact | CIR / INCI: Cosmetic ingredients (Kojic Acid) -> CIR (Cosmetic Ingredient Review) CIR / INCI: Antioxidant |
|---|---|
| GHS notification summary | 86.2% (69 / 80) |
| GHS notification summary | 86.2% (69 / 80) |
|---|---|
| Reported hazard statements | H351 (13.8%) |
This chemical does not meet GHS hazard criteria for 86.2% (69 of 80) of all reports.
H351 (13.8%): Suspected of causing cancer [Warning Carcinogenicity]
Kojic Acid · CAS 501-30-4 · C6H6O4. UNII 6K23F1TT52. Melting Point: 153.5; Melting Point: 153.5 °C; Melting Point: 161 °C.
数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。
English page: Kojic Acid