The thermal destruction of riboflavin

Abstract

The thermal destruction of riboflavin in buffer solutions from pH 0.5 to 12.0 has been studied by means of fluorimetric analysis and the application of the first-order reaction and Arrhenius equations. The buffer solutions used were a modified universal buffer (phosphate, borate, acetate), McIlvaine’s citric acidphosphate buffer, veronal-HCI, and glycine-NaOH. © 1954 CSIRO. All rights reserved.