RIBOFLAVINE 



40a. M. Fujiwara and H. Shimizu, Anal. Chem., 1949, 21, 1009. 



41. P. Ellinger and M. Holden, Biochem. J., 1944, 38, 147. 



42. E. C. Slater and D. B. Morell, ibid., 1946, 40, 644. 



43. M. L. Scott, F. W. Hill, L. C. Norris and G. F. Heuser, /. Biol. 



Chem., 1946, 165, 65. 



44. W. J. Peterson, D. E. Brady and A. O. Shaw, Ind. Eng. Chem., 



Anal. Ed., 1943, 15, 634. 



45. B. A. McLaren, S. Cover and P. B. Pearson, Arch. Biochem., 1944, 



4,1. 



46. J. S. Andrews, Cereal Chem., 1943, 20, 613 ; 1944, 21, 398. 



46a. O. A. Bessey, O. H. Lowry and R. H. Love, /. Biol. Chem., 1949, 

 180, 755. 



47. J. J. Lingane and O. L. Davis, /. Biol. Chem., 1941, 137, 567. 



48. R, Kuhn and G. Moruzzi, Ber., 1934, 67» 1220. 



49. K. G. Stern, Biochem. J., 1934, 28, 949. 



50. R. Kuhn and R. Strobele, Ber., 1937, 70, 753. 



8. OCCURRENCE OF RIBOFLAVINE IN FOODSTUFFS 



The riboflavine contents of a large variety of foodstuffs were listed 

 by M. A. Boas-Fixsen and M. H. Roscoe,^ and most of the results 

 recorded here are taken from their paper. Wheat (whole) contained 

 0-02 to 0-17,2 and wheat germ 0-033 ^S- P^^ 100 g. ; barley (un- 

 sprouted), o-oi ; barley (sprouted), o-io to 0-22 ; oats, 0-02 ; maize, 

 0-036 to 0-3 ; rice, 0-04 to 0-05 and sorghum,^ 0-12 to o-2i mg. per 

 100 g. White bread contained 0-03 to 0-076 mg. per 100 g., and 

 bread from 98 % extraction flour, 0-25 mg. per 100 g.* 



The riboflavine content of flour increased three-fold when the 

 extraction was increased from the value of 73 %, corresponding to 

 white flour, to 85 %, corresponding to National wheat-meal flour.^ 

 Wheat germ contained more than three times and bran twice as much 

 riboflavine as did wholemeal. Riboflavine was present throughout 

 the embryo, the aleurone layer and the bran of the wheat berry. ^ 



Fruits contained the following amounts of riboflavine : apple, 

 0-005 fo 0-03 ; banana, 0-0075 to 0-048 ; date, 0-03 ; fig, 0-052 ; 

 grape, 0-005 ; grape-fruit, 0-024 ; orange (juice), 0-007 to 0-059 » 

 peach, 0-007 '> pear, 0-007 to 0-03 ; pineapple, 0-013 to 0-13 ; and 

 plum, 0-025 i^g- per 100 g. 



Cocoanut contained o-io ; pecan, o-i to 0-3 ; cashew, 0-19 and 

 peanut, 0-17 to 0-75 mg. per 100 g.' 



The following values were reported for a variety of vegetables : 

 French bean, 0-03 to 0-566 ; soya bean, 0-16 to 0-32 ; beetroot, 0-085 I 

 cabbage, 0-03 to 0-215 J carrot, 0-02 ; cauliflower, 0-08 ; chicory, 

 0-02 to 0-03 ; cucumber, 0-004 > lentil, 0-068 ; lettuce, 0-03 to 0-116 ; 



164 



