Determination of Total Riboflavin in Cooked Sausages

Abstract

A simple and rapid method for determining riboflavin content in cooked sausages by ion-pair reversed-phase liquid chromatography has been set up. Samples were subjected to acid and enzymatic hydrolysis. Sample extracts were directly chromatographed, avoiding purification and concentration treatment. Final determination was performed by high-performance liquid chromatography with fluorescence detector (excitation, 227 nm; emission, 520 nm), on a 25 cm x 4 mm i.d. Spherisorb ODS-2 cartridge using a mixture of 5 mM heptanesulfonic acid adjusted to pH 2.7 with phosphoric acid and acetonitrile (75:25, v/v) as mobile phase. Precision of the method was 1.3% (within a day) and 2.6% (between days). The detection limit was 0.015 mg/100 g. The recovery was >95%.

Superheated water chromatography-nuclear magnetic resonance spectroscopy and mass spectrometry of vitamins

“…There have been many reports of isocratic and gradient separations of riboflavin (vitamin B 1 ) by HPLC on ODS bonded reversed-phase columns, with mobile phases typically containing 13-25% acetonitrile in the mobile phase at pH 2.7-4 [15][16][17][18]. When riboflavin was examined in the present study on a PS-DVB column using unbuffered superheated water as the eluent, it was eluted at 200 • C with a retention time of 3.78 min (k = 2.78) and could be detected by both UV and fluorescence (excitation 450 nm, emission 530 nm) detectors.…”

Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

“…Thiamine (vitamin B 1 ) and riboflavin (B 2 ) are water-soluble vitamins that are commonly found in a variety of foods as free (thiamine and riboflavin) and phosphorylated forms (thiamine mono and di-phosphate e TMP and TDP and riboflavin 5 0 -phosphate e FMN) (Bilic and Sieber, 1990;Valls et al, 1999;Vinas et al, 2003aVinas et al, ,b, 2004Zandomeneghi et al, 2007). These biologically active vitamers are associated with a range of enzyme complexes involved in metabolism (Bender, 2003).…”

Supercritical fluid extraction as an on‐line clean‐up technique for determination of riboflavin vitamins in food samples by capillary electrophoresis with fluorimetric detection

“…Analytical procedures for water-soluble vitamins in foods and dietary supplements are recently reviewed by Blake [22]. The main methods proposed for the determination of vitamin B 2 in food samples usually involve the conversion of FMN and FAD to RF [23,24]. The standard method for analysis of total RF in foods is an AOAC fluorimetric method [25].…”

“…The preparation of the sample is the critical step from a practical point of view, involving a time-consuming and manual procedure. The determination of RF and its metabolites in complex food matrices is normally carried out by a previous extensive sample extraction, as a clean-up procedure, to remove the major matrix interferences without producing the hydrolysis of flavin compounds [24,27,29,30,33]. All these methods are labor-intensive, as they are implemented in an off-line mode (commonly involving high human manipulation), and they are characterized to be timeconsuming.…”