| Summary: | 碩士 === 國立臺灣師範大學 === 化學研究所 === 91 === Riboflavin (vitamin B2) is a water-soluble vitamin and micronutrient, which is metabolized into two coenzymes, flavin adenine dinucleotide and flavin mononucleotide. These coenzymes are needed for the activity of flavoenzymes implicated in redox reactions. Riboflavin is very stable during thermal processing, storage, and food preparation but is susceptible to degradation on exposure to light. A simple, inexpensive and reliable method for the simultaneous, routine analysis of riboflavin in actual samples: urine, beer, and mushroom by capillary electrophoresis-blue light emitting diode (LED)-induced fluorescence detection combined with stacking and velocity-difference induced focusing by using a dynamic pH junction techniques.
Using a blue LED as the light source, the detection limit of riboflavin was determined to be 480 ng/ml and was improved to 20 ng/ml and 1 ng/ml (2.6 × 10-9 M) when stacking and V-DIF techniques was applied. In the analysis of urine samples, various concentrations of riboflavin were distributed over a period of 9 hours after the ingestion of a vitamin B2 tablet. In the analysis of food samples, the concentrations of riboflavin in 12 kinds of different types of commercial beer were found to be in the range of 130-280 ng/ml, and the concentrations of riboflavin in 6 kinds of different types of mushroom were found to be in the range of 3.4-11.2 μg/g (ppm).
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