Analysis of kojic acid in Aspergillus oryzae ferment by ion-pair reversed-phase high performance liquid chromatography
Zhao, S.; Li, Y.; Zhao, H.; Ji, R.; Li, Y.
Wei Sheng Yan Jiu 32(4): 384-385
2003
ISSN/ISBN: 1000-8020 PMID: 14535109 Document Number: 557394
A new and an efficient method for analyzing kojic acid in aspergillus oryzae ferment by ion-pair reversed-phase high performance liquid chromatography was developed. The kojic acid was well separated on a C18 column using methanol-0.01 mol/L disodium hydrogen phosphate and 2 mmol tetrabutylammonium bromide (4:96) as the mobile phase, followed by an UV detection at 226 nm. The detection limit was 0.012 microgram/ml. The spiked recoveries in wort-yeast culture, wort-peptone culture and potato-yeast-sugar culture were 98.2%, 103.4% and 97.2%, respectively. The RSD values were 0.51%, 0.45% and 0.43% respectively.