出版社：Japanese Society of Nutrition and Food Science
摘要：Riboflavin content of processed albuminous foods that is cheese, dried bonito, pidan, dried mullet roe, and paste of sea urchin eggs, were determined chemically. Free riboflavin and its esters were separated by paper partition chromatography, and their amounts were compared. The author found that the content of riboflavin in those foods was very low except in Chiai (dark muscle) of dried bonito, and that of esteribied riboflavin was small or none. The esters of riboflavin were supposed to shift to free riboflavin in the cource of processing.
