RAPID FLUOROMETRIC DETERMINATION OF RIBOFLAVIN IN DAIRY PRODUCTS / 营养学报

ABSTRACT

The riboflavin in dairy products was determined by fluorometric method. According to the property of Na2S2O4 could be able to extinguish the fluorescence of VB2, the concentration of VB2 in milk could be obtained by the difference of two readings of the sample and the sample added Na2S2O4. So the influence of impurities in the samples on measuring could be eliminated. Besides using some modifications such as acidolysis at normal temperature and pressure,proteins were separated from samples by buffer at pH 4.7. The mean recovery rate in this method was over 93% and the coefficients of variation were 5.7-12.8%.