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Determination of Riboflavin in Chocolate Milk and the Comparative Photochemical Losses of Riboflavin in Chocolate and Whole Milk

Department of Agricultural Chemistry, Ohio State University, Columbus, Ohio

ABSTRACT

A rapid fluorometric method for determining riboflavin which is applicable to chocolate as well as whole milk is described. The method produces results which compare closely with those from other fluorometric methods and with the microbiological method.

Chocolate milks lose riboflavin very slowly when exposed to sunlight, the average loss of riboflavin after four hours for five different brands being about 12 per cent as compared to a loss of 80 per cent for whole milk.