Determination by HPLC of changes in riboflavin levels in milk and nondairy imitation milk during refrigerated storage

Comparative determination of riboflavin

Comparative determination of riboflavin in milk by HPLC and lumiflavin methods

✍ Ribarova, F. ;Shishkov, S. ;Obretenova, N. ;Metchkueva, L. 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 163 KB

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 yogourt 93 ' ,<. ThC VC for milk is 8.5 and for yogourt 6.5 7;. The method proposed is more rapid, rep