Studies of CoQ10 and cyclodextrin complexes: solubility, thermo- and photo-stability

被引：55

作者：

Fir, Maja Milivojevic ^{[1
]}

Smidovnik, Andrej ^{[1
]}

Milivojevic, Luka ^{[1
]}

Zmitek, Janko ^{[1
]}

Prosek, Mirko ^{[1
]}

机构：

[1] Natl Inst Chem, Ljubljana 1000, Slovenia

来源：

JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY | 2009年 / 64卷 / 3-4期

关键词：

Coenzyme Q10; Cyclodextrin; Complex; Photostability; Thermostability; COENZYME Q(10); BIOAVAILABILITY; FORMULATION; UBIDECARENONE; UBIQUINONE;

D O I：

10.1007/s10847-009-9555-4

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The complexes of coenzyme Q10 with beta- and gamma-cyclodextrin in aqueous solutions were prepared in order to improve the water solubility, thermo- and photo-stability of coenzyme Q10. Complex formation resulted in an increase in water solubility at room temperature and pH 6.5 by a factor at least 10(2). The solubility of coenzyme Q10 in the presence of cyclodextrins linearly increases with temperature and pH. The UV light (lambda = 254) and temperature together have a great effect on coenzyme Q10 stability. After 120 min of exposure at 80 A degrees C and UV light about 72.3% of pure coenzyme Q10 was degraded. Thermo- and photo-stability was strongly improved by complex formation; more than 64% of coenzyme Q10 remained unchanged. The formation of complexes was evaluated using IR spectrometry, X-ray diffractometry and TGA/DSC analysis.

引用

页码：225 / 232

页数：8

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