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Kojic acid (MF: C6H6O4, MW: 142.11), also known as kojic acid or kojic acid, is a natural organic acid produced by the fermentation of grains (such as rice and soybeans) by filamentous fungi such as Aspergillus oryzae and Penicillium. It possesses strong reducing properties, chelates metal ions, inhibits tyrosinase, and exhibits antibacterial activity, making it an important raw material in the cosmetics, food, and pharmaceutical industries.
| Item | Specification |
| Melting Point | 152–155°C (lit.) |
| Boiling Point | 179.65°C (rough estimate) |
| Density | 1.1712 (rough estimate) |
| Refractive Index | 1.4434 (estimate) |
| Acidity constant (pKa) | 7.9 (at 25°C) |
| λmax | 269 nm (CHCl₃) (lit.) |
| Solubility | Soluble in water, ethanol, acetone, and ethyl acetate; slightly soluble in diethyl ether; sparingly soluble in benzene and chloroform. |
| Stability | Sensitive to light and heat; prone to oxidation; exhibits reducing properties and can chelate metal ions such as copper and iron. |
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