Abstract
Riboflavin-tetrabutyrate is said to have antioxydative property in vivo, and to stay in animal body longer than riboflavin. These properties are expected to be advantageous for supplementation to fish diet. The author studied at first on its determination. One g of fish tissue is homogenized under ice cooling and is extracted with chloroform methanol (3 : 1). The extract is dried up in vacuo, again dissolved in chloroform, washed with phosphate buffer, and centrifuged, the chloroform is dried up in vacuo, added with 5ml of ethanol and 1ml of 0.5N NaOH in a dark room and shake for 10 minutes at 30℃, by these treatment, the riboflavin-tetrabutyrate is hydrolyzed into free form. The ethanolic solution is dried up in vacuo, dissolved in water, then measured by the lumiflavin method. Multiplication the value of free riboflavin by 1.745 gives the riboflavin tetrabutyrate. By this method at least 1μg of riboflavin-tetrabutyrate may be determined in the presence of a large amount of free riboflavin.
