Ikhwalithi Ephakeme Yesikhumba Esimhlophe Kojic Acid CAS 501-30-4
Isingeniso
I-Kojic acid, eyaziwa nangokuthi i-aspergillic acid ne-kojic acid, iyisivimbeli esiqondene ne-melanin. Ngemva kokungena kumaseli esikhumba, ingakwazi ukuhlangana nama-ion ethusi emangqamuzaneni, iguqule ukwakheka kwe-tyrosinase enezinhlangothi ezintathu, futhi ivimbele ukusebenza kwe-tyrosinase. , ngaleyo ndlela kuvimbela ukwakheka kwe-melanin. I-Kojic acid whitening ejenti esebenzayo inomphumela ongcono we-tyrosinase inhibitory kunamanye ama-ejenti asebenzayo asebenzayo. Ayisebenzi kwamanye ama-enzyme ebhayoloji kumaseli futhi ayinawo umthelela onobuthi kumaseli. Ngesikhathi esifanayo, ingakwazi futhi ukungena ku-matrix ye-intercellular ukuze yenze i-intercellular colloid, engagcina amanzi futhi ikhulise ukunwebeka kwesikhumba. Yenzelwe izimonyo ezihlukahlukene ukwenza izimonyo ezimhlophe eziqondise ama-freckles, amabala obudala, umbala kanye nezinduna.
Isicelo
1. Isicelo emkhakheni wezimonyo. Esikhumbeni somuntu, i-tyrosine ithola i-oxidation eyinkimbinkimbi kanye ne-polymerization ngama-radicals mahhala oksijini ngaphansi kwe-catalysis ye-tyrosinase, futhi ekugcineni ihlanganise i-melanin. I-Kojic acid ingavimbela ukuhlanganiswa kwe-tyrosinase, ngakho-ke ingavimbela kakhulu ukwakheka kwe-melanin esikhumbeni. Iphephile futhi ayinabo ubuthi futhi ngeke ibangele i-white spot sequelae. Ngakho-ke, i-kojic acid yenziwe yaba izinto zokuthambisa, imaski yobuso, izinto zokuthambisa, nezikhilimu zesikhumba ukuze kwenziwe Kuyisimonyo esimhlophe esisezingeni eliphezulu esikwazi ukwelapha ngempumelelo ama-freckles, amabala obudala, i-pigmentation, induna, njll. I-Kojic acid ekuhlanganiseni kwe-20ug. /ml ingavimbela u-70-80% womsebenzi we-tyrosinase ehlukahlukene (noma i-polyphenol oxidase PPO). Inani elijwayelekile elengezwe ezimonyoni lingu-0.5-2.0%.
2. Inkambu yokucubungula ukudla. I-Kojic acid ingasetshenziswa njengesengezo sokudla ukuze kulondolozwe ubusha, izivimbelakuvunda kanye nama-antioxidants. Ukuhlola kubonise ukuthi i-kojic acid ingavimbela ukuguqulwa kwe-sodium nitrite ku-bacon ibe yi-nitrosamine ye-carcinogenic, futhi ukwengeza i-kojic acid ekudleni ngeke kuthinte ukunambitheka, iphunga nokuthungwa kokudla; i-kojic acid iphinde isetshenziselwe ukukhiqiza i-maltol ne-ethyl maltol. Njengempahla eluhlaza, i-kojic acid inezinhlobonhlobo zokusetshenziswa ekucutshungulweni kokudla.
3. Inkundla yezemithi. Njengoba i-kojic acid ingenawo umphumela we-mutagenic kumangqamuzana e-eukaryotic, futhi ingaqeda ama-radicals mahhala emzimbeni womuntu futhi ithuthukise ukuhamba kwe-leukocyte, okuzuzisa impilo yomuntu, i-kojic acid isetshenziswe njengempahla eluhlaza ye-cephalosporin antibiotics ukukhiqiza izidakamizwa eziqediwe zokwelashwa. Inemiphumela emihle ye-analgesic kanye ne-anti-inflammatory ekhanda elibuhlungu, amazinyo, ukuvuvukala kwendawo nezinye izifo.
4. Emkhakheni wezolimo. I-Kojic acid ingasetshenziswa ukukhiqiza ama-biopesticides. I-Bio-microfertilizer (uketshezi olubomvu olumnyama) eyenziwe ngokungeza i-kojic acid engu-0.5 kuya ku-1.0%, kungakhathaliseki ukuthi ifuthwe njengomanyolo we-foliar endaweni ephansi, noma yenziwe i-ejenti ekhulayo yokufaka izimpande, lesi sisheshisi sokukhiqiza izitshalo sinenzuzo. kokusanhlamvu kanye Imifino inemiphumela esobala yokwandisa isivuno.
5.Kweminye imikhakha. I-Kojic acid ingasetshenziswa futhi njenge-reagent yokuhlaziya insimbi, isikhiphi sendawo yefilimu, njll.
Isitifiketi Sokuhlaziya
| Igama Lomkhiqizo: | I-Kojic acid | Usuku Lokukhiqiza: | 2023-10-28 | ||||
| Inombolo yeqoqo. | Ebos-231028 | Usuku Lokuhlola: | 2023-10-28 | ||||
| Ubuningi: | 25kg/Isigubhu | Usuku lokuphelelwa isikhathi: | 2025-10-27 | ||||
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| IZINTO | IZINGA | IMIPHUMELA | |||||
| Ukubukeka | Impushana yekristalu emhlophe noma cishe emhlophe | Kuyavumelana | |||||
| Isivivinyo | ≥98.0% | 99.1% | |||||
| Iphoyinti lokuncibilika | 92.0~96.0℃ | 94.0-95.6℃ | |||||
| Ukulahlekelwa ekomisweni | ≤0.5％ | 0.10% | |||||
| Izinsalela zokubasa | ≤0.5% | 0.06 % | |||||
| Insimbi enzima | ≤10ppm | Kuyavumelana | |||||
| I-Arsenic | ≤2ppm | Kuyavumelana | |||||
| I-Aerobic bacterial Count | ≤1000cfu/g | Kuyavumelana | |||||
| Isamba seYeast & Mold | ≤100cfu/g | Kuyavumelana | |||||
| E.Coli | Okubi | Okubi | |||||
| I-Salmonella | Okubi | Okubi | |||||
| Isiphetho | Vumelanisa nokucaciswa kwemfuneko. | ||||||
| Isitoreji | Gcina endaweni epholile neyomile, gcina kude nokuqina nokushisa okuqondile. | ||||||
| I-Shelf Life | Iminyaka emibili uma ivaliwe futhi igcine kude nokukhanya kwelanga okuqondile. | ||||||
| Umhloli | 01 | Checker | 06 | Umgunyazi | 05 | ||
Kungani ukhethe thina
1.Phendula imibuzo ngesikhathi, futhi unikeze amanani omkhiqizo, imininingwane, amasampula nolunye ulwazi.
2. hlinzeka amakhasimende ngamasampuli, esiza amakhasimende ukuthi aqonde kangcono imikhiqizo
3. Yethula ukusebenza komkhiqizo, ukusetshenziswa, amazinga ekhwalithi kanye nezinzuzo kumakhasimende, ukuze amakhasimende akwazi ukuqonda kangcono futhi akhethe umkhiqizo.
4.Nikeza izingcaphuno ezifanele ngokwezidingo zekhasimende kanye nenani le-oda
5. Qinisekisa i-oda lekhasimende, Lapho umphakeli ethola inkokhelo yekhasimende, sizoqala inqubo yokulungiselela ukuthunyelwa. Okokuqala, sihlola i-oda ukuze siqinisekise ukuthi wonke amamodeli omkhiqizo, amanani, kanye nekheli lokuthumela lekhasimende kuyahambisana. Okulandelayo, sizolungisa yonke imikhiqizo esitolo sethu futhi sihlole ikhwalithi.
6.phatha izinqubo zokuthekelisa futhi uhlele ukulethwa.yonke imikhiqizo iqinisekisiwe ukuthi iyikhwalithi ephezulu, siqala ukuthunyelwa. Sizokhetha indlela yokuthutha eshesha futhi elula kunazo zonke ukuze siqinisekise ukuthi imikhiqizo ingalethwa kumakhasimende ngokushesha okukhulu. Ngaphambi kokuthi umkhiqizo uphume endaweni yokugcina izimpahla, sizophinde sihlole imininingwane ye-oda ukuze siqinisekise ukuthi azikho izintuba.
7.Ngesikhathi senqubo yezokuthutha, sizobuyekeza isimo sekhasimende sezinto zokuhamba futhi sinikeze ulwazi lokulandelela. Ngesikhathi esifanayo, sizogcina ukuxhumana nozakwethu bezokuthutha ukuze siqinisekise ukuthi yonke imikhiqizo ingafinyelela amakhasimende ngokuphepha nangesikhathi.
8. Ekugcineni, lapho imikhiqizo ifinyelela ikhasimende, sizolithinta ngokushesha ngangokunokwenzeka ukuze siqinisekise ukuthi ikhasimende liyitholile yonke imikhiqizo. Uma kukhona inkinga, sizosiza ikhasimende ukuthi liyixazulule ngokushesha okukhulu.
Ngaphezu kwalokho, sinezinsizakalo ezingeziwe
1.Ukwesekwa kwamadokhumenti: hlinzeka ngamadokhumenti adingekayo okuthunyelwa ngaphandle afana nohlu lwempahla, ama-invoyisi, izinhlu zokupakisha, kanye nezikweletu zempahla.
2.Indlela yokukhokha: Xoxisana ngendlela yokukhokha namakhasimende ukuze uqinisekise ukuphepha kwenkokhelo yokuthekelisa kanye nokwethenjwa kwekhasimende.
3.Isevisi yethu yethrendi yemfashini yakhelwe ukusiza amakhasimende aqonde izitayela zemfashini zomkhiqizo zakamuva emakethe yamanje. Sithola ulwazi lwakamuva ngamashaneli ahlukahlukene njengokucwaninga idatha yemakethe nokuhlaziya izihloko ezishisayo nokunaka ezinkundleni zokuxhumana, futhi senze ukuhlaziya okungokwezifiso kanye nemibiko yemikhiqizo yamakhasimende nezinkambu zemboni. Ithimba lethu linolwazi olucebile ocwaningweni lwemakethe nokuhlaziya idatha, lingakwazi ukubamba ngokunembile amathrendi emakethe nezidingo zamakhasimende, futhi linikeze amakhasimende izinkomba ezibalulekile neziphakamiso. Ngamasevisi ethu, amaklayenti ayakwazi ukuqonda kangcono ukuguquguquka kwemakethe futhi ngaleyo ndlela enze izinqumo ezinolwazi ngokuthuthukiswa komkhiqizo wawo namasu okumaketha.
Lena inqubo yethu ephelele kusukela enkokhelweni yekhasimende kuya ekuthunyelweni kwabahlinzeki. Sizibophezele ekuhlinzekeni ngezinsizakalo ezisezingeni eliphezulu nezisebenzayo kuwo wonke amakhasimende.
Umbukiso
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