(-)-riboflavin

vitamin B2

CAS: 83-88-5 C17 H20 N4 O6 MW: 376.36960000

Identification

Name(-)-riboflavin
IUPAC7,8-dimethyl-10-[(2R,3R,4S)-2,3,4,5-tetrahydroxypentyl]benzo[g]pteridine-2,4-dione
CAS Number83-88-5
EINECS201-507-1
FDA UNIITLM2976OFR
Molecular FormulaC17 H20 N4 O6
Molecular Weight376.36960000
MDL NumberMFCD00005022
Beilstein097825
XlogP3-1.50 (est)

Regulatory

FDA/DG SANTE Petitions, Reviews, Notices184.1695
JECFA Food AdditiveRiboflavin
DG SANTE Food Additives(-)-riboflavin
FDA Mainterm (SATF)83-88-5 ; RIBOFLAVIN
FDA RegulationFDA PART 101 -- FOOD LABELING

Physical Properties

Appearance orange yellow to yellow crystalline powder (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed No
Melting Point 280.00 °C. @ 760.00 mm Hg
Boiling Point 715.60 °C. @ 760.00 mm Hg (est)
Flash Point 728.00 °F. TCC ( 386.60 °C. ) (est)
logP (o/w) -2.009 (est)
Soluble in water, 84.7 mg/L @ 25 °C (exp)
Insoluble in alcohol

Cosmetic Information

CosIng['cosmetic data2', 'cosmetic data']
Cosmetic Usescosmetic colorants

No sensory data available

Safety Information

Oral/Parenteral Toxicityoral-rat LD50 > 10000 mg/kg
Dermal Toxicitysubcutaneous-rat LD50 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorynutrient supplements
Recommendation for (-)-riboflavin usage levels up tonot for fragrance use.
Recommendation for (-)-riboflavin flavor usage levels up tonot for flavor use.

American International Chemical, Inc.

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Potential Uses

cosmetic colorants

Natural Occurrence

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Synonyms

benzo(g)pteridine-2,4(3H,10H)-dione, 7,8-dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)- 7,8- dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)isoalloxazine 7,8- dimethyl-10-[(2R,3R,4S)-2,3,4,5-tetrahydroxypentyl]benzo[g]pteridine-2,4-dione 7,8- dimethyl-10-ribityl isoalloxazine 7,8- dimethyl-10-ribitylisoalloxazine lactoflavin vitamin B2 PubMed: Oxidative stability of yogurt with added lutein dye. PubMed: Sensory and nutritional quality of split peas (Pisum sativum) stored up to 34 y in residential storage. PubMed: Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. PubMed: Effect of different colored filters on photooxidation in pasteurized milk. PubMed: Electrochemically deposited boronate affinity extracting phase for covalent solid phase microextraction of cis-diol biomolecules. PubMed: Effects, quenching mechanisms, and kinetics of water soluble compounds in riboflavin photosensitized oxidation of milk. PubMed: Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer. PubMed: Fate of flavins in sensitized photodegradation of isohumulones and reduced derivatives: studies on formation of radicals via EPR combined with detailed product analyses. PubMed: Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer. PubMed: [Composition analysis and dominance test of three kinds of raw variety of Gynostemma pentaphyllum]. PubMed: Multivitamin production in Lactococcus lactis using metabolic engineering. PubMed: Developments in the use of Bacillus species for industrial production. PubMed: Optimizing conditions for thermal processes of soy milk. PubMed: Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures. PubMed: Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration. PubMed: [Fortification and evaluation of the nixtamal tortillas]. PubMed: Whole grains, refined grains and fortified refined grains: What's the difference? PubMed: High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light. PubMed: Effects of a supplemental liquid yeast product on feed intake, ruminal profiles, and yield, composition, and organoleptic characteristics of milk from lactating Holstein cows. PubMed: Hard-to-cook phenomenon in common beans--a review. PubMed: Wild rice: the Indian's staple and the white man's delicacy. PubMed: Photodegradation of riboflavin in milks exposed to fluorescent light. PubMed: Oxidative stability of yogurt with added lutein dye.