CLATHRATED COENZYME Q10 AND METHOD OF PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To improve physical properties such as water dispersibility, heat resistance, light stability, and UV stability of a coenzyme Q10 by processing the coenzyme Q10 with inexpensive means.SOLUTION: A clathrated coenzyme Q10 is prepared by clathrating a coenzyme Q10 with a cluster dextrin (R). A blending ratio of the coenzyme Q10 to the cluster dextrin (R) is more than 0 pt.wt. and not more than 100 pts.wt. with respect to 100 pts.wt. of the cluster dextrin (R). Water is added to a mixture of the coenzyme Q10 and the cluster dextrin (R) at a weight ratio of mixture:water=1:0.5-3, and then a resultant mixture is stirred. In this process, the temperature of the water is 5-40°C. The obtained clathrated coenzyme Q10 is further lyophilized into powder.SELECTED DRAWING: None