ŠKROVÁNKOVÁ, S., SIKOROVÁ, P.: Vitamin B 2 (ribofl avin) content in cereal products. Acta univ. agric. et silvic. Mendel. Brun., 2010, LVIII, No. 5, pp. 377-382 Vitamin B 2 (ribofl avin) is a water-soluble essential vitamin. Nowadays an increased risk for ribofl avin defi ciency may be seen in people on special diets (diabetes mellitus), smokers or heavy alcohol drinkers. In the Czech diet the main sources of the vitamin intake are milk and dairy products followed by cereals and meat. Cereals

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... e good source of this vitamin as it is widely and regularly consumed in different forms. Analyses of the vitamin B 2 content in diff erent types of cereal products (fl ours, breads, pastries, breakfast cereals, cooked pasta) of Czech origin using HPLC with reversed phase and UV detection were done. The vitamin B 2 content of chosen cereal products decreased in this progression: enriched wholemeal breakfast cereals (the best source of the vitamin), enriched wheat fl ours, breads -rye and wholemeal wheat breads, whole wheat and spelt fl ours, wheat bread, cooked whole wheat and rye spaghetti, wheat and multigrain pastries and fi nally scoured wheat fl ours. Address Ing. Soňa Škrovánková, Ph.D., Ing. Pavlína Sikorová, Ústav biochemie a analýzy potravin, Fakulta technologická, Univerzita T. Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika,