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 C 18 column using methanol 0 01mol/L disodium hydrogen phosphate and 2mmol tetrabutylammonium bromide(4∶96) as the mobile phase, followed by an UV detection at 226nm. The detection limit was 0 012μg/ml. The spiked recoveries in wort yeast culture, wort peptone culture and potato yeast sugar c...