FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 132-135.

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Optimization of Several Extraction Technique of Coenzyme Q10

 吕Chun-Mao , LI  Ying-Hua, AN  Yan-Qiu, MENG  Xian-Jun   

  1. 1.College of Food, Shenyang Agricultural University,Shenyang 110161, China; 2.College of Biotechnology, Shenyang Agricultural University, Shenyang 110161, China
  • Online:2007-12-15 Published:2011-11-22

Abstract: Several methods of extraction and isolation on CoQ10 were optimized and compared. The results showed that optimum conditions of ethanol extraction were ethanol concentration 90 %, temperature 70 ℃, extraction time 120 min and ratio of material to ethanol 1:20; In process acetone grinding the optimum ratio of material to acetone is 1:3, and hexane extraction is the best; The optimum conditions of saponification extraction included acia-dissociation and saponification treatment. The former is pH 3, ratio of material to acid 1:10, tempreture 80 ℃ and reflux time 90 min. The later is pH 11, ratio of material to alkali 1: 15, tempreture 100 ℃ and reflux time 30 min. By comparing several methods of extraction, we established the optimal extraction techniques, namely acetone grinding hexane extraction.

Key words: coenzyme Q10, extraction, orthogonal test, optimization