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6412734 
Journal Article 
KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) BY THE HEMOGLOBLIN/H2O2 SYSTEM 
Kahn, V; Lindner, P; Zakin, V 
1995 
Yes 
Journal of Food Biochemistry
ISSN: 0145-8884 
19 
2 
83-96 
WOS:A1995TD01800001 
Kojic acid (5-hydroxy-2-(hydroxymethyl)4H-pyran-4-one; also named 5-hydroxy 2-(hydroxmethyl)-gamma-pyrone) in the presence of hydrogen peroxide, but not in its absence, can be oxidized by hemoglobin (Hb) so a yellow produce(s). The yellow produce(s) formed is characterized by a peak as 370-380 nm and is fluorescent. The relationship between the rate of oxidation of kojic acid and various concentrations of hemoglobin and of H2O2 is described the changes wish time in the spectrum of produce(s) obtained when kojic acid is acted upon by the Hb/H2O2 system and the relationship between the various concentrations of hemoglobin, of kojic acid and of H2O2 on the spectrum of the final yellow product(s) are shown. 
; products and commodities; kojic acid; oxidation; hemoglobin; hydrogen peroxide; color/