曲酸(Kojic Acid)作为常见的曲霉属和青霉属真菌的代谢产物,存在于传统酿造和发酵食品中,因其具有防腐、保鲜、抗氧化、抗菌、护色和美白等功效,近年来在食品、化妆品和医药等领域广泛应用.本研究参考粮农组织/世界卫生组织食品添加剂联合专家委员会(Joint FAO/WHO Expert Committee on Food Additives,JECFA)关于系统文献检索指南的方法,通过检索数据库以及权威机构网站中与研究相关的文献,获取相关的试验研究及人群流行病学研究等信息,开展曲酸的健康危害评估.
Hazard assessment of the effects of Kojic acid on the health
Kojic acid,as a secondary metabolite commonly produced by many species of filamentous fungi including Aspergillus and Penicillium,exists in traditional brewing and fermented foods.Because of its anti-corrosion,fresh-keeping,anti-oxidation,antibacterial,color protection,whitening effects,it has been widely used in food,cosmetics,medicine in recent years.The health hazard assessment of kojic acid was carried out by referring to JECFA's systematic literature search guidelines,and by searching the research-related literature in the database and the websites of authoritative institutions to obtain the information of experimental studies and population epidemiological studies of substances to be studied.
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