Kojic Acid |501-30-4
Incazelo Yemikhiqizo
I-Kojic Acid i-agent ye-chelation ekhiqizwa izinhlobo ezimbalwa zesikhunta, ikakhulukazi i-Aspergillus oryzae, enegama elivamile lesiJapane elithi koji.
Ukusetshenziswa kwezimonyo: I-Kojic Acid iyisivimbeli esithambile sokwakheka kombala ezicutshini zezitshalo nezilwane, futhi isetshenziselwa ukudla nezimonyo ukuze kulondolozwe noma kushintshwe imibala yezinto kanye nesikhumba esikhanyayo.
Ukusetshenziswa kokudla: I-Kojic acid isetshenziswa ezithelweni ezisikiwe ukuvimbela ukugqama kwe-oxidative, ekudleni kwasolwandle ukuze kugcinwe imibala ebomvana nebomvu.
Ukusetshenziswa kwezokwelapha: I-Kojic acid nayo inezindawo zokulwa namagciwane kanye ne-antifungal.
Ukucaciswa
| INTO | IZINGA |
| Ukubukeka | Cishe i-White Crystalline powder |
| Isivivinyo % | >=99 |
| Iphoyinti lokuncibilika | 152-156 ℃ |
| Ukulahlekelwa ekomisweni % | ≤1 |
| Izinsalela zokubasa | ≤0.1 |
| I-Chloride(ppm) | ≤100 |
| Insimbi enzima(ppm) | ≤3 |
| I-Arsenic (ppm) | ≤1 |
| I-Ferrum (ppm) | ≤10 |
| Ukuhlolwa kwe-Microbiological | Amagciwane: ≤3000CFU/gFungus: ≤100CFU/g |
