Comparison of paired-ion liquid chromatographic method with AOAC fluorometric and microbiological methods for riboflavin determination in selected foods.

@article{Reyes1988ComparisonOP,
  title={Comparison of paired-ion liquid chromatographic method with AOAC fluorometric and microbiological methods for riboflavin determination in selected foods.},
  author={Elizabeth Reyes and Keith Norris and C. E. Taylor and Daniel Potts},
  journal={Journal - Association of Official Analytical Chemists},
  year={1988},
  volume={71 1},
  pages={16-9}
}
A paired-ion liquid chromatographic (LC) technique coupled with fluorometric detection to determine riboflavin in various food matrices is described. Chromatograms of many foods showed 2 peaks of interest due to presence of riboflavin and flavin mononucleotide (FMN). Relatively high levels of FMN were found in raw beef, corned beef, chicken liver, and canned mushrooms. When riboflavin and FMN contents were summed, LC values were comparable to those obtained by the AOAC standard procedures. The… CONTINUE READING

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