Analytes - riboflavin
riboflavin (vitamin B2): CAS No. 83-88-5, C17H20N4O6, molecular weight 376.36, melting point 278-279°C, vapor pressure 0.00mm Hg at 25°C, non flammable, slightly water soluble is an orange crystalline solid. It is a vitamin needed to sustain life and is used as an ingredient in enriched flours and other foods, but also found in foods naturally. It can be produced commercially by synthetic chemical reactions or by microbial or fungal fermentation of carbohydrate materials. HPLC has been extensively used for its determination and has been used in combination with fluorometric detection for the riboflavin assay in foods, meat and meat products, and enriched and fortified foods, as well as in a simple assay for animal tissues. It is most frequently measured in commercial preparations and the bulk commodity using reversed phase HPLC.