FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 56-61.doi: 10.7506/spkx1002-6630-201307013

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Preparation by Antisolvent Recrystallization Method and Characterization of Coenzyme Q10 Microparticles

SANG Mei,SUI Xiao-yu,SONG Zhen,ZHAO Xiu-hua,ZU Yuan-gang*   

  1. Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
  • Received:2012-01-13 Revised:2013-03-01 Online:2013-04-15 Published:2013-03-20
  • Contact: ZU Yuan-gang E-mail:zygorl@yahoo.com.cn

Abstract: Coenzyme Q10 microparticles with improved hydrophilicity were prepared by antisolvent crystallization method. We investigated the effects of Coenzyme Q10 concentration, system temperature, stirring speed and stirring time on average micro-particle size. In addition, the preparation conditions were optimized. Properties of coenzyme Q10 and micro-particles were characterized using scanning electron microscopy (SEM), X-ray diffraction (XRD), infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC) analysis. The results showed that powder particle size could be adjusted by changing the process conditions. The optimal preparation conditions were 50 mg/mL, 1:6, 4 ℃, 4000 r/min and 10 min for substrate concentration, solvent/anti-solvent volume ratio, system temperature, stirring speed and stirring time, respectively. Under these conditions, the average diameter of micro-particles was 1.84 μm. The chemical structure of coenzyme Q10 microparticles did not reveal an obvious change when compared with coenzyme Q10, but the melting point and decomposition temperature revealed a decrease, and the intensity of crystal diffraction peak became weaker.

Key words: coenzyme Q10, antisolvent, recrystallization, micro-particles

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