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High performance liquid chromatographic determination of riboflavin in food--a comparison with a microbiological method.
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1987
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NutritionCommercial ProductsFood AnalysisDifferent OriginMicrobiological MethodFood ChemistryBioanalysisFood MicrobiologyAnalytical ChemistryLiquid ChromatographyChromatographyHealth SciencesFood CompositionFood QualityChromatographic AnalysisFood SafetyRiboflavin ContentMicrobiologyMedicine
The riboflavin content of commercial products of different origin was determined by reversed phase liquid chromatography. The method was compared with a standard microbiological assay with Lactobacillus casei. A comparison between the two methods gave a correlation coefficient of 0.9996 for vitamin enriched foods, dairy and health-food products. For these products the LC-method is well adapted for use in routine work. The results obtained from unenriched flours and flours with a high rate of extraction showed significantly lower values for the LC-method. The sensitivity for the LC-method is good with a minimum detectable quantity of 50 pg.