摘要
目的:研究辅酶Q10和维生素E配伍的稳定性和食用安全性。方法:采用高效液相色谱法,对经过加速破坏的辅酶Q10和维生素E配伍的样品进行含量分析和安全性毒理学评价。结果:辅酶Q10和维生素E在24个月内未发生明显化学反应,辅料也未对其稳定性产生影响,毒理学试验未发现安全性问题。结论:辅酶Q10和维生素E配伍稳定,并且食用安全。
【Objective】To study the compatible stability and edible safety of coenzyme Q10 and vitamin E. 【Method】The samples containing coenzyme Q10 and vitamin E were analyzed by high-performance liquid chromatography,and their toxicological safety was assessed.【Result】No significant changes were found in contents of coenzyme Q10 and vitamin E. The presence of excipients did not show any impact on its stability. No reaction of coenzyme Q10 and vitamin was found within 24 months. Toxicological evaluation showed no safety issues.【Conclusion】It was proved that combination of coenzyme Q10 and vitamin E was stable and safe.
出处
《中国食物与营养》
2016年第6期17-20,共4页
Food and Nutrition in China
