دراسة الصفات الفيزيائية و الكيميائية و تحديد السمية الخلوية لحامض الكوجيك المنتج من عزلة محليةAspergillus flavus WJF81 و تأثيراتها على صحة المستهلك

الملخص EN

Steps were taken to obtain the Kojic acid crystals from local fungal isolation A.

flavus WJF81 by separating the fermentation products from the fungus mycelium from the production plant at the centrifuge at a speed of 5000 cycles for 10 minutes.

The extraction was followed by ethyl acetate then supernatant concentrate by using rotary evaporator, and dried with heat oven 37ºC.

Long, yellowish, pristine acid crystals were obtained that examined the optical microscope with a magnification force of 10x and 40x.

The melting point of kojic acid was determined between 152.9-153.5 °C Results of the diagnosis of Kojic acid by applying High pressure liquid chromatography HPLC technique showed that the acid was at one peak, which was close to the time of detention with the peak retention time of the standard acid, which Kojic acid under study retention time was (7.054) minutes and retention time of the standard kojic acid (7.534) minutes.

Results of the study of the cytotoxicity of Kojic acid on the human blood consumer solution by using concentrations (100, 300, 200, 400, 500 ppm) of acid showed absence of deposits and no appearance for any analysis of blood corpuscles of the tested concentrations.