Rapid determination of riboflavin in yeast preparations by reaction with silver ions
- 1 January 1978
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in The Analyst
- Vol. 103 (1229) , 830-836
- https://doi.org/10.1039/an9780300830
Abstract
A spectrophotometric method involving reaction with silver ions is proposed for the determination of riboflavin in yeast. The riboflavin is extracted by autoclaving in hot water and the co-extracted proteins are precipitated with 5-sulphosalicylic acid. The reproducibility of the method is 2.7% for 104 µg g–1 of riboflavin and the detection limit is 2.8 µg g–1. The composition and conditional stability constant of the silver-riboflavin complex have been determined as C17H20O6N4Ag.H2O and log 5.82 (pH 7), respectively.Keywords
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