Kojic acid

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Template:Chembox ECNumberTemplate:Chembox E numberTemplate:Chembox SolubilityInWater
Kojic acid
IUPAC name 5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one
Other names Kojic acid, 5-Hydroxy-2-(hydroxymethyl)-4-pyrone, 2-Hydroxymethyl-5-hydroxy-γ-pyrone
3D model (JSmol)
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RTECS number UQ0875000
Molar mass 142.11 g/mol
Appearance Tan powder
Melting point
R-phrases R36/37/38
S-phrases S22, S24/25
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)

Infobox disclaimer and references

Kojic acid (C6H6O4; 5-hydroxy-2-(hydroxymethyl)-4-pyrone) is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine.[citation needed] It 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. It is used on cut fruits to prevent oxidative browning, in seafood to preserve pink and red colors, and in cosmetics to lighten skin. Kojic acid also has antibacterial and antifungal properties.

External links


  • Yabuta T (1924). "The constitution of kojic acid, a gamma-pyrone derivative formed by Aspergillus oryzae from carbohydrates". Journal of the Chemical Society. 125: 575–587.
  • Burdock FA, Soni MG, Carabin IG (2001). "Evaluation of health aspects of kojic acid in food". Regulatory Toxicology and Pharmacology. 33 (1): 80–101.