Riboflavin
83-88-5
C17H20N4O6
376.36
Lactoflavin, Vitamin B2, Vitamin G
USP/FCC
| Product | Specifications |
|---|---|
| Riboflavin | USP |
| Riboflavin | FCC |
The most reputable manufacturers worldwide
GUANGJI / China
BASF / German
DSM / Nederland
ENBEI / China
HEGNO / China
Riboflavin Properties
- Melting point:
- 290 °C (dec.)(lit.)
- alpha
- -135 º (c=5, 0.05 M NaOH)
- refractive index
- -135 ° (C=0.5, JP Method)
- Flash point:
- 9℃
- storage temp.
- 2-8°C
- form
- Powder
- pka
- 1.7(at 25℃)
- color
- Yellow to orange
- Water Solubility
- 0.07 g/L (20 ºC)
- Sensitive
- Light Sensitive
- Merck
- 14,8200
- Stability:
- Stable, but light-sensitive. Incompatible with strong oxidizing agents, reducing agents, bases, calcium, metallic salts. May be moisture sensitive.
Chemical Properties
Yellow to orange/yellow crystalline powd
Uses
Nutritional factor found in milk, eggs, malted barley, liver, kidney, heart, leafy vegetables. Richest natural source is yeast. Minute amounts present in all plant and animal cells. Vitamin (enzyme cofactor).
Uses
Vitamin B2; Vitamin cofactor; LD50(rat) 560 mg/kg ip
Definition
ChEBI: D-Ribitol in which the hydroxy group at position 5 is substituted by a 7,8-dimethyl-2,4-dioxo-3,4-dihydrobenzo[g]pteridin-10(2H)-yl moiety. It is a nutritional factor found in milk, eggs, malted barley, liver, kidney, heart, and leafy vege ables, but the richest natural source is yeast. The free form occurs only in the retina of the eye, in whey, and in urine; its principal forms in tissues and cells are as flavin mononucleotide and flavin-adenine dinucleotide.
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