释义 |
kojic, a. Chem.|ˈkəʊdʒɪk| [f. koji: see -ic.] kojic acid: 5-hydroxy-2-hydroxymethyl-γ-pyrone, HO·C5H2O2·CH2OH, a crystalline pyrone derivative produced from dextrose by some fungi of the genus Aspergillus and having mild antibacterial properties.
[1912T. Yabuta in Orig. Communications 8th Internat. Congr. Appl. Chem. XXV. 455, I have given the name ‘Koji acid’ to this substance.] 1913Jrnl. Chem. Soc. CIV. i. 180 Kojic acid..obtained from finely powdered Aspergillus oryzae forms colourless needles or prisms. 1947New Biol. II. 88 Kojic acid is a mild disinfectant of the same order of activity as phenol. 1971Jrnl. Trop. Med. & Hygiene LXXIV. 164/1 Kojic acid production which is supposed to be a constant property of A[spergillus] flavus. |