alexa Preparation and analysis of Kojic acid


Fermentation Technology

Author(s): Ronald Bentley

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This chapter discusses the preparation and analysis of kojic acid. Kojic acid can be readily obtained by the action of fungi, particularly of the genus Aspergillus, on carbohydrates. It is often available commercially. Kojic acid formation is most abundant with some strains of the Aspergillus flavus-oryzae group. A modified Czapek-Dox liquid medium has been found to give consistently good production of kojic acid. Purification of kojic acid involves recrystallization from water. If the sample is discolored a preliminary treatment with charcoal should be included. For small amounts, it is better to dissolve the crude kojic acid in the minimum volume of warm methanol and, after charcoal treatment if appropriate, add ether slowly to the point of incipient crystallization. Kojic acid crystallizes on standing. Kojic acid has been separated from other biochemically important organic acids by partition chromatography on Celite 545. Vacuum sublimation onto a cold finger condenser has also proved useful in the preliminary purification of kojic acid isolated in tracer studies. The methods available for kojic acid assay are based on the intense red color produced by kojic acid with dilute solutions of ferric chloride.

This article was published in Microbiology and referenced in Fermentation Technology

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