Study on the technical requirements of coenzyme Q10 as health food raw materials

Abstract

ObjectiveTo verify the main quality indexes of coenzyme Q10， and study the quality consistency of coenzyme Q10 produced by different processes.MethodsAccording to the Chinese Pharmacopoeia （2020 version） and national food safety standards， the main quality indexes such as coenzyme Q10 components， moisture， related substances， isomers， contaminant residues and microbial indexes of 40 batches of raw materials were detected.ResultsThe content of coenzyme Q10 in all collected materials was above 99.2%； the maximum single impurity ranged from 0.27% to 0.37%； the total impurity ranged from 0.45% to 0.85%. The total number of colonies in all samples was less than 10 CFU/g， Escherichia coli， Staphylococcus aureus and Salmonella were not detected， and the total number of yeasts and molds were less than 10 CFU/g. The results of moisture and contaminant residues all met the requirements.ConclusionAll coenzyme Q10 collected as health food raw materials met the requirements of Chinese Pharmacopoeia （2020 version） and GB 16740-2014 National Food Safety Standard Health Food.

Keywords

• coenzyme q10
• health food
• raw material
• technical requirements