إنتاج و تنقية و توصيف حامض الكوجيك من الفطر Aspergillus parasiticus المعزول محليا

الملخص EN

This study was conducted to purify and characterize kojic acid (KA) produced from the local fungal isolate Aspergillus parasiticus which was identified by classical and molecular methods .

Kojic acid was produced from the mentioned isolate using date juice supplemented with some nutrients as a production medium.

Results showed that date juice (10% reducing sugars) with an incubation period of 10 days were the optimal conditions for KA production.

The acid was purified from the fungal culture filtrate, the purification steps included clarification, gel filtration chromatography using sephadex G-75 and finally crystallization.

The purified acid in this study was characterized.

It seemed as colorless long needles crystals, its melting point was (151-153)̊C and it has a retention time of 3.960 minutes when it separated by high performance liquid chromatography.