| 曲酸及其衍生物的研究进展 |
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| 引用本文： | 赵新河,李枚秋,钟秋平.曲酸及其衍生物的研究进展[J].中国酿造,2007(10):4-7. |
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| 作者姓名： | 赵新河 李枚秋 钟秋平 |
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| 作者单位： | 华南热带农业大学,理工学院,海南,儋州,571737 |
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| 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。
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| 关 键 词： | 曲酸 添加剂 应用 |
| 文章编号： | 2054-0571（2007）10-0004-04 |
| 修稿时间： | 2007-03-20 |
Recent research progress on kojic acid and its derivatives |
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| ZHAO Xin-he,LI Mei-qiu,ZHONG Qiu-ping.Recent research progress on kojic acid and its derivatives[J].China Brewing,2007(10):4-7. |
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| Authors: | ZHAO Xin-he LI Mei-qiu ZHONG Qiu-ping |
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| Affiliation: | College of Science and Technology, Tropical Agricultural University of South China, Danzhou 571737, China |
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| Abstract: | Kojic acid has attracted a lot of interests from food chemists,pharmacologists and biologists as a novel additive in foods 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. |
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| Keywords: | kojic acid additive application |
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