Formulations Research Of Coenzyme Q₁₀ Health Food

Preliminary study of coenzyme Q10 formulations used in health foods is the mainly content of this research topic, which is aimed to explore the coenzyme Qio preparation methods applied in the health food.Ultraviolet-visible spectrophotometry was used to establish the determination of coenzyme Q10 standard curve. The results showed that the regression equation y= 22.565x-0.0004, R2=0.9983. The regression equation linearity was good when the coenzyme Q10 concentration was in the 0.004～0.03 mg/ml range, the average recovery was 99.37%, RSD was 2.47%.An analytical method of coenzyme Q10 was established by HPLC. With C18 column, mobile phase ethanol:methanol=7:3, detection wavelength 275 nm, flow rate 1.0 ml/min, column temperature was 35℃and the UV spectrophotometric detector. The results showed that the regression equation linearity was good when the coenzyme Q10 concentration was in the 0.01-0.20 mg/ml range, the regression equation was y=19.631x+30.928, R2=0.9988. The average recovery of coenzyme Q10 was 99.47%, RSD was 2.57%. The method was reproducible, accurate and with high stability.The two above detection methods were compared, the ultraviolet-visible spectrophotometry was chosen as a common method of detection to coenzyme Q10. This method was quick, reproducible, with high recovery rate and could meet the sample analysis requirements.An inclusion complex of coenzyme Q10 with P-cyclodextrin was prepared, single-factor experimental conditions on the process of inclusion was studied; the response surface analysis was used to optimize the inclusion process of coenzyme Qio and P-cyclodextrin, the best preparation process of coenzyme Q10 and P-cyclodextrin was determined:the inclusion time was 1.97 h, the inclusion temperature was 71.89℃,β-cyclodextrin and coenzyme Q10 ratio was 11.42; the extreme value of the integrated score was 74.5701. Inclusion experiment was tested according to the above conditions; the integrated score was 73.24, basically consistent with the theoretical prediction.Ultrasonic vibration, UV spectrum scanning and differential scanning calorimetry analysis (DSC) were used to identify the existence of the inclusion complex, the existence of inclusion complex of coenzyme Q10 was confirmed; the stability'and water-solubility of the inclusion complex were investigated; good stability was found, but no significantly increasing water-solubility, the experiment did not meet the ideal requirements of the water-solubility. At last, exploratory research of the inclusion process of hydroxypropyl-β-cyclodextrin and coenzyme Q10 was studied.The influence of the ingle factors on the oral coenzyme Q10 production process was explored, and then the orthogonal optimization of the production processes was carried out based on the single factor experiment. The best production technology of the oral coenzyme Q10 formulations was established, that is, in 50 ml oral liquid, the mass ratio of Tween-80 to 40 polyoxyethylene fatty acid ester was 250 mg:150 mg, d-sodium erythorbate was 7.5 mg, pH was 3.5, steam sterilization for 30 min at 100℃. Verification test was executed according to the orthogonal experiment results, and the coenzyme Q10 retention rate was 96.31%, RSD=0.87%(n=3). The best experimental conditions optimized by the orthogonal experiment results were feasible.The taste of the oral coenzyme Q10 was deployed, and the enhancement of the stability of coenzyme Q10 oral preparation was studied. Based on the original method, 0.05% vitamin E was added, sterilization time was set to 15 min, the coenzyme Q10 retention rate turned out to be 97.44%, according to the immediate test of the oral coenzyme Q10, showed that the retention and stability of the coenzyme Q10 were improved. The stability of the oral solution was studied, which showed that the process design was reasonable and the preparation was stable, but the stability in the placement process was to be further improved.Micro-emulsion preparation of the coenzyme Q10 was explored, the micro-emulsion surfactant, oil phase and co-surfactant in the formation of coenzyme Q10 were selected, the surfactant was Tween-80, the oil phase was IPM, co-surfactant was n-butyl alcohol.After the establishment of the coenzyme Q10 micro-emulsion, the quality evaluation of the micro-emulsion was investigated, the appearance of the micro-emulsion was identified, the type of micro-emulsion was oil in water (O/W) type, pH was 6.76 and the average diameter was 35nm. The encapsulation efficiency and stability of the coenzyme Q10 micro-emulsion were investigated, the results showed that the encapsulation efficiency was 81.5% and the stability was good, the 3 months retention samples study of the micro-emulsion at room temperature showed that the stability was good too.