Kojic acid
Chemical compound / From Wikipedia, the free encyclopedia
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Kojic acid is an organic compound with the formula HOCH2C5H2O2OH. It is a derivative of 4-pyrone that functions in nature as a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji.[2][3][4] Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine.[2] 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.[5] It forms a bright red complex with ferric ions.[6]
Quick Facts Names, Identifiers ...
Names | |
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Preferred 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 | |
Identifiers | |
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3D model (JSmol) |
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120895 | |
ChEBI | |
ChEMBL | |
ChemSpider |
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DrugBank |
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ECHA InfoCard | 100.007.203 |
EC Number |
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3620 | |
KEGG |
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PubChem CID |
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RTECS number |
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UNII | |
CompTox Dashboard (EPA) |
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Properties | |
C6H6O4 | |
Molar mass | 142.110 g·mol−1 |
Appearance | white |
Melting point | 152 to 155 °C (306 to 311 °F; 425 to 428 K) |
Slight | |
Acidity (pKa) | 9.40[1] |
Hazards | |
GHS labelling: | |
Warning | |
H351 | |
P201, P280, P308+P313 | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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