title: [Rapid method of riboflavin quality control upon enrichment of prepared dishes].
abstract: The authors propose a rapid method permitting riboflavin quality control after its addition to dishes. The method involves acid hydrolysis of the product using riboflavin-binding apoprotein. The assay requires no enzymatic hydrolysis and takes 1 hour. It correlates with a routine dithionite technique (r = 0.992), which tends to overestimate the results by 24%. In view of the method efficacy it is recommended for riboflavin assay in vitamin-enriched foodstuffs.
authors.forename: V M
authors.initials: VM
authors.lastname: Kodentsova
authors.forename: O A
authors.initials: OA
authors.lastname: Vrzhesinskaia
authors.forename: Iu A
authors.initials: IuA
authors.lastname: Nagaĭtseva
mesh_terms: D002352:Carrier Proteins / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D026901:Membrane Transport Proteins; D012256:Riboflavin / Q000032:analysis*; D013050:Spectrometry, Fluorescence
chemical_list: D002352:Carrier Proteins; D026901:Membrane Transport Proteins; C019079:riboflavin-binding protein; D012256:Riboflavin
vernacular_title: Ekspress-metod kontrolia sokhrannosti riboflavina pri obogashchenii im gotovykh bliud.