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.
