Semiautomated method for riboflavin in food products: collaborative study

A collaborative study was conducted comparing a semiautomated riboflavin method with a manual riboflavin method for 10 food products. Six laboratories provided results from the semiautomated method and 16 laboratories used the manual technique. The semiautomated method was more repeatable within a laboratory than was the manual method. The semiautomated method results compared favorably with the manual method for all 10 products.