Comparative determination of riboflavin in milk by HPLC and lumiflavin methods.

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 yogurt 93%. The VC for milk is 8.5 and for yogurt 6.5%. The method proposed is more rapid, reproducible and technically simple then the commonly used lumiflavin method. The HPLC technique provides opportunity for a large number of measurements using a small sample volume.