HPLC Determination of Riboflavin in Eggs and Dairy Products

ABSTRACT An isocratic HPLC method has been developed to determine riboflavin in eggs, whole milk, 2% fat milk, skim milk, dry milk, yogurt, cottage cheese, and cheddar cheese. The developed method involves acidification, centrifugation, and quantification of riboflavin in the supernatant with HPLC. The HPLC system consisted of a μ Bondapak C 18 column, a solvent system of water‐methanol‐acetic acid (68:32:0.1 v/v), a flow rate of 1.0 ml/min, and a UV detector. The method is simple, rapid, sensitive, and specific for riboflavin. Recoveries of more than 90% were obtained in all samples analyzed.