Abstract
The association of aromatic hydrocarbons with riboflavin has been examined by changes in light absorption and fluorescence emission of flavin solutions. Aromatic hydrocarbons cause a decrease in flavin absorbance in the near-ultraviolet region and quench the flavin fluorescence. The quenching phenomenon is related to concentration of an aromatic hydrocarbon, and association constants for flavin-aromatic hydrocarbon complexes can be calculated. Associations involved appear to be of the general electron donor—acceptor complex, but other factors may be operating.
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