Abstract
Riboflavin photolysis in an alkaline medium as in the case of the determination of riboflavin with lumiflavin method, is seriously inhibited by the addition of apple juice. The juices of other fruits such as pear, peach, grape also inhibit the photolysis, but is not as affective as apple juice. After the investigation on the components of apple juice, we found that fructose is the inhibitor of the photolysis and that sorbose has the same property.
