Abstract
Many reports have been published, hitherto, concerning the changes of riboflavin content of foodstuffs during the cooking, however, in these, the changes of total riboflavin contents of these were mainly dealed, and there were very few reports on the changes of flavinadenine dinucleotide (FAD), flavin mononucleotide (FMN), and free riboflavin (FR) contents while this process. In this the author measured fluorometrically by lumiflavin method of Dr. Yagi not only the total amount of riboflavin, but also the amounts of FAD, FMN, and FR, which were separated chromatographycally. The materials used in this experiment were meat and liver of beef, pork, and chicken, and the measurements were made before and after boiling of brief frying.
The results showed that the total amount of riboflavin was not decreased significantly by brief frying and that FAD and FMN were rather stable for this process, while FR was fairly unstable.
Similar conclusion could be also obtained by the histochemical examinations, which were performed in addition.
