Effects of fluorescent light on riboflavin contents of foods

To evaluate the remain of riboflavin in various foods by light illumination, plant and animal products and processed food samples were exposed to the fluorescent light of 4000 lx for 6hr at 4 ℃ . Japanese horseradish （ raw ） showed a 63.7% residual ratio of the riboflavin content which was the lowest ratio of the plant samples. In addition, three nut samples, dried almond （ Prunus dulcis ） , fried almond and fried cashew nut （ Anacardium occidentale ） , and two mushroom samples, Enoki mushroom （ Flanmulina velutipes ） and Bunashimeji mushroom （ Hypsizygus tessellatus ） , were observed to have under 80% residual ratio. In contrast, the riboflavin contents in immature soybean and