Comparative determination of riboflavin in milk by HPLC and lumiflavin methods.
A sensitive method for the determination of riboflavin in milk is described. It involves HPLC at room temperature with fluorescence detection. The technique has good recovery, for milk 98% and for yogurt 93%. The VC for milk is 8.5 and for yogurt 6.5%. The method proposed is more rapid, reproducible and technically simple then the commonly used lumiflavin method. The HPLC technique provides opportunity for a large number of measurements using a small sample volume.
D000818:Animals; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D005415:Flavins; D008892:Milk / Q000032:analysis*; D012256:Riboflavin / Q000032:analysis*; D015014:Yogurt / Q000032:analysis
D005415:Flavins; C001922:lumiflavin; D012256:Riboflavin