This work supported in part by a grant for special project research (60216004) from the Ministry of Education, Science and Culture of Japan, and by The Food Science Institute Foundation (Ryoushoku Kenkyukai). The authors thank T. Imai for helpful assistance.
Simple Method for Separate Determination of Three Flavins in Bovine Milk by High Performance Liquid Chromatography
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 678–681, May 1991
How to Cite
KANNO, C., SHIRAHUJI, K. and HOSHI, T. (1991), Simple Method for Separate Determination of Three Flavins in Bovine Milk by High Performance Liquid Chromatography. Journal of Food Science, 56: 678–681. doi: 10.1111/j.1365-2621.1991.tb05354.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/1/90; revised 9/3/90; accepted 10/1/90.
Milk, dialyzed milk and milk fat globule membrane (MFGM) (1.0g each) were boiled 3 min to inactivate pyrophosphatase. Release of flavins bound to milk proteins and deproteinization were performed simultaneously by Pronase digestion for 1 hr at 45°C. After centrifugation, the extracted flavins were analyzed by HPLC, using a C18 column at 40°C connected to a spectrofluorometer. Recovery of FAD, FMN and riboflavin was 97–99% from whole milk, 95–100% from dialyzed milk, and 99-100% from MFGM. The method is simple, rapid, sensitive and reproducible. Bovine milk contained 202 μg of total flavins per 100g milk, of which FAD was 13.8, FMN 4.3, and RF 81.9mol%(n=6).