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Riboflavin is now known to be an essential constituent of the diet of man as shown by the work of Sebrell and Butler (1938) ;Oden, Oden, and Sebrell (1939) ; and Sydenstricker, Geeslin, Templeton, and Weaver (1939). Many of the acute symptoms indicating an inadequate intake of this factor have been identified in the investigations carried out by Sebrell and Butler (1939) ; Jolliffe, Fein, and Rosenblum (1939) ; Kruse, Sydenstricker, Sebrell, and Cleckley (1940) ; and Sydenstricker, Sebrell, Cleckley, and Kruse (1940). Studies recently reported by Spies, Bean, Vilter, and Huff (1940) indicate that the use of diets containing insufficient riboflavin for good nutrition may be much more common than is generally realized. To help correct this situation it is desirable to extend our knowledge of the occurrence of riboflavin in foods. The present study was undertaken to obtain information on the riboflavin content of some of our more common foods including representatives from the different food groups. EXPERIMENTAL PROCEDURENethad of Assay: The rat-growth method was used. Young rats, weaned when 28 days old and weighing between 45 and 55 grams, were given a diet made u p of vitamin-free casein, 18 per cent; starch, 66 per cent; corn oil, 8 per cent; cod liver oil, 2 per cent; desiccated rice polish extract,2 2 per cent; and salts (U. S. P. XI, second supplement, p. 133), 4 per cent. This diet contained no more than traces of riboflavin, and when supplemented with riboflavin, supported normal growth for periods in excess of eight weeks. The animals were housed separately in cages that had raised bottoms of large mesh screening; each animal had access to the basal diet and distilled water ad libitum. At the end of one week they were weighed and outfitted with harnesses as designed by Page (1932) to prevent coprophagy. A record of the weight was made again at the end of the second week and daily thereafter until a majority in the litter showed constant or declining weight when supplemental feeding of the test material and the standard riboflavin solution was begun.The general plan for the assay involved selecting three quantities of the test material and one of the standard of reference for feeding. The quantity of the standard considered to give the most satisfactory results with the test animals available for these assays was three micrograms per The work here published was carried out through the cooperation of the Bureau of Home Economies of the United States Department of Agriculture and the Department of Chemistry of Columbia University. The author is indebted to Professor H. C. Sherman of the latter department for suggestions in the course of the work.A commercial desiccated extract of rice polish prepared under controlled conditions. This product is guaranteed by the manufacturers as a source of vitamin BI substantially free of riboflavin and is described as an efficient source of other water-soluble vitamins. 85
Since 1937 there have been many reports in the literature giving the riboflavin content of milk and milk products. The results have varied widely. The ranges of values in some instances are for liquid whole milk, 0.6 to 3.4 pg. per ml.; dried skim milk, 13.05 to 29.4 pg. per gm.; dried whole milk, 9.3 to 29.8 pg. per gm. ; and dried whey, 18.1 to 59.0 pg. per gm.Using a fluorometric method Euler, Adler, and Schlotzer (1934) found 2.0 to 3.0 pg. of riboflavin per ml. of whole milk; Whitnah, Eunerth, and Kramer (1938) 1.16 to 1.73 pg. per gm.; Eramer, Dickman, Hildreth, Eunerth, and Riddell (1939) 2.0 pg. per gm.; and Johnson, Maynard, and Loosli (1941) 1.5 to 2.4 pg. per ml. Hand (1939) obtained a range of 1.2 to 3.4 pg. per ml. in 400 determinations. Hand and Sharp (1939) reported that 2.0 pg. per ml. was the most frequently observed value for milk from all cows.Eunerth, Eramer, Dickman, and Whitnah (1937), with a rat-growth method of assaying for riboflavin, found values of 2.0 and 2.7 pg. per gm. of whole milk; Lunde, Kringstad, and Olsen (1939) 2.4 pg. per gm.; and Munsell (1942) 2.14 pg. per ml. Whitnah, Eunerth, and Eramer (1937) obtained 2.14 pg. per ml. by the fluorometric procedure and 2.32 pg. by a rat-growth method. Snell and Strong (1939), using the microbiological method, found whole milk to contain between 1.5 and 2.5 pg. per gm.By means of the fluorometric procedure Hodson and Norris (1939) obtained 19.7 pg. of riboflavin per gm. of dried skim milk; Conner and Straub (1941) 19.0 to 29.0 pg. per gm.; O'Malley and Baldi (1942) 20.93 pg. per gm.; and Smith and Kuzmeski (1942) 17.7 to 21.6 pg. per gm. Wagner, Axelrod, Lipton, and Elvehjem (1940), with a rat-growth method, obtained 17.0 pg. per gm. and Sullivan and Norris (1939), with a chick assay, obtained a value of 21.2 pg. per gm. Snell and Strong (1939) and Wagner et al. (1940), using a microbiological analysis, obtained 17.0 pg.
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