Chromatographic identification of a new flavin derivative in plain yogurt.
The presence of flavin derivatives in plain yogurt was assessed by high-performance liquid chromatography (HPLC) and thin-layer chromatography (TLC). The total amount of flavins in yogurts produced by different companies was variable and oscillated between 150.0 and 218.8 microg/100 g. Riboflavin (RF) was the predominant flavin. Besides RF, flavin adenine dinucleotide (FAD), flavin mononucleotide (FMN), 7alpha-hydroxyriboflavin (7alpha-HRF), 4'- or 5'-D-riboflavin-beta-D-galactoside (RFgal), and traces of 10-formylmethylflavin (10-FMF) and 10-hydroxyethylflavin (10-HEF) have been found. It is known that RFgal may be obtained using enzymes or cultures of different microorganisms, but its presence in foodstuffs has not been demonstrated, yet.
Gliszczyńska
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Faculty of Commodity Science, Poznań University of Economics, Poland.
Koziołowa
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D002851:Chromatography, High Pressure Liquid; D002855:Chromatography, Thin Layer; D005415:Flavins / Q000737:chemistry* / Q000302:isolation & purification; D012256:Riboflavin / Q000032:analysis; D015014:Yogurt / Q000032:analysis*
D005415:Flavins; D012256:Riboflavin