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Kojic acid, also known as kojic acid and kojic acid, is an organic acid with antibacterial effect produced by aerobic fermentation of glucose by Aspergillus candida at 30-32°C. Its molecular structure is a γ-pyrone with a substituent. Among the γ-pyrone compounds existing in nature, the only famous compounds are kojic acid and maltol.

Kojic acid exists in koji, which is something people eat and safe to use. In recent years, a large number of patent documents have reported the application of kojic acid in cosmetics. Tyrosinase is a key enzyme for the production of melanin. Kojic acid can chelate with the copper of tyrosinase to inactivate it, which is the basis of its whitening effect. The results of clinical and application tests show that kojic acid has a strong inhibitory effect on the production of melanin in human skin, and it is safe, non-toxic, and will not cause sequelae of white spots.

Kojic acid crystals are prismatic, needle-shaped, and colorless. Kojic acid is easily soluble in water, alcohol, and acetone, slightly soluble in ether, ethyl acetate, chloroform, and pyridine, and difficult to dissolve in most other solvents. It can be purified by crystallization in solvents such as acetone and ethyl acetate, or by sublimation under reduced pressure at 150-200°C.

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