Translated Titles

Determination of Vitamin B2 in Urine by Capillary Electrophoresis-Blue Light Emitting Diode-Induced Fluorescence Detection



Key Words

藍光光二極體 ; 維他命B2 ; blue light emitting diode ; vitamin B2



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Chinese Abstract

核黃素(又稱維他命B2)是一種水溶性的維他命,乃是一種人體必須的微量元素,是黃素單核甘酸(flavin mononucleotide)與黃素腺嘌呤二核甘酸(flavin adenine dinucleotide)此兩輔脢的前趨物,這些輔脢對人體是必須的,尤其是在人體內碳水化合物的氧化還原反應,扮演著重要的角色。維他命B2在高溫、儲存以及食物烹飪的過程中都非常的穩定,但若是暴露於光源下,則會快速的分解。 本研究發現使用毛細管電泳/藍光光二極體(Blue LED)誘導螢光偵測法結合堆積(stacking)與速度變化誘導聚焦(velocity-difference induced focusing, V-DIF)兩線上濃縮技術,可以提供一簡單、快速且極具經濟效益的分析技術,對於在尿液、啤酒以及香菇等真實樣品中的維他命B2,做直接且重複的測定。以藍光LED作為誘導螢光光源,對維他命B2的偵測靈敏度為480 ng/ml,當結合stacking與V-DIF兩線上濃縮技術時,則可改善至20 ng/ml與1 ng/ml(2.6 ×10-9 M)。分析尿液樣品時,對服用過一顆複合維他命藥碇的試驗者,其尿液中維他命B2在九個小時內的代謝變化情形;對於分析食物類的樣品,可以對12種不同品牌的市售啤酒,測定其維他命B2含量的分佈範圍在130~280 ng/ml,以及對6朵不同大小的市售台產香菇,測定其維他命B2含量的分佈範圍在3.4~11.2 μg/g(ppm)。

English Abstract

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).

Topic Category 基礎與應用科學 > 化學
理學院 > 化學系