[Rapid method of riboflavin quality control upon enrichment of prepared dishes]

The authors propose a rapid method permitting riboflavin quality control after its addition to dishes. The method involves acid hydrolysis of the product using riboflavin-binding apoprotein. The assay requires no enzymatic hydrolysis and takes 1 hour. It correlates with a routine dithionite technique (r = 0.992), which tends to overestimate the results by 24%. In view of the method efficacy it is recommended for riboflavin assay in vitamin-enriched foodstuffs.