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Riboflavin

83-88-5

C17H20N4O6

376.36

Lactoflavin, Vitamin B2, Vitamin G

USP/FCC

Riboflavin
ProductSpecifications
RiboflavinUSP
RiboflavinFCC

The most reputable manufacturers worldwide

guangji

GUANGJI / China

basf

BASF / German

dsm

DSM / Nederland

enbei

ENBEI / China

hegno

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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