辅酶Q10与维生素E配伍的食用安全性探讨

The Edible Safety of Combined Use of Coenzyme Q10 and Vitamin E

摘要:

考察辅酶Q10和天然维生素E在不同配方组成下的稳定性，并进行安全毒理学评价实验研究,说明辅酶Q10与维生素E配伍作为保健食品原料的食用安全性。采用高效液相色谱法，对经过加速破坏试验的五个不同配方的辅酶Q10天然维生素E软胶囊进行含量分析和安全性毒理学评价。在各个不同的配方中，未见辅酶Q10和α-生育酚的量发生明显变化，含量测定结果均在测定的误差范围内，并且在保留时间的3倍延长时间内未发现有新的色谱峰产生，且辅料的存在亦未对其稳定性产生任何的影响。辅酶Q10与天然维生素E在24个月的有效期内长期混合不会发生化学反应。安全性毒理学评价实验结果表明辅酶Q10与天然维生素E配伍使用具有食用安全性。

Abstract:

The stability and toxicity of the combined use of natural vitamin E and coenzyme Q10 were investigated to confirm the safety of the use of the mixture of Coenzyme Q10 and Vitamin E as a health food ingredient. Five different formulations containing natural vitamin E soft capsules and coenzyme Q10 was analyzed by high-performance liquid chromatography and their toxicological safety was assessed. Results showed that, in various formulations, no significant changes were found in contents of coenzyme Q10 and α-tocopherol. No new peak was found when extending the detection time to 3 times of the retention time. The presence of excipients did not show any impact on its stability. No reaction of Coenzyme Q10 and natural vitamin E was found in a 24-month period. Toxicological evaluation showed that the combination of natural vitamin E and coenzyme Q10 can be applied safely in food production.