Cuantificación de riboflavina (vitamina B2) en productos lácteos por HPLC

Abstract

Riboflavin is a water-soluble vitamin of the B complex, and its contribution is essential for the good functioning of the body. Milk is one of the main sources of riboflavin in the human diet; however, in most foods is degraded during conventional thermal processes and storage. In this paper the content of riboflavin in commercial dairy products, milk for direct consumption and yogurt, was determined by high performance liquid chromatographic analysis (HPLC) with fluorescence detection. Sample preparation included an acid hydrolysis (HCL 0.1 N) followed by an enzymatic digestion and a protein precipitation at the end (TCA 100%). For the HPLC analysis an isocratic bomb program was used (0.005 M ammonium acetate-methanol, 72:28 v/v). Riboflavin concentrations in yogurt samples were 0.289 - 3.078 μgB2/g DW, while in the ultra-high-temperature pasteurized milk and pasteurized milk was 0.61-13.64 μgB2/g DW and 11.73-15.41 μgB2/g DW, respectively. Milk for direct consumption and yogurt are good sources of riboflavin; its regular consumption helps to satisfy daily requirements.