Preparation and Physico-chemical Property of Coenzyme Q_(10) Submicroemulsion
- VernacularTitle:辅酶Q_(10)亚微乳的制备及理化性质考察
- Author:
Cuixia ZHANG
;
Dongkai WANG
;
Xiuli YANG
;
Liwen KONG
- Publication Type:Journal Article
- Keywords:
Coenzyme Q10;
Submicroemulsion;
Preparation;
Physico-chemical property;
Stability
- From:
China Pharmacy
2005;0(19):-
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To prepare coenzyme Q10 submicroemulsion and investigate its stability and physico-chemical properties.METHODS:Orthogonal experiment was designed to optimize the formulation and preparation procedure of coenzyme Q10 submicroemulsion.The content and entrapment efficiency of the preparation were determined by HPLC,and its properties such as particle size,? potential,pH value and stability were studied.RESULTS:The optimal formulation and preparation procedure of coenzyme Q10 submicroemulsion were as follows:the ratio of soybean oil to medium-chain triglyceride was 1∶2;the ratio of soybean phospholipids to poloxamer 188 was 3∶1;the high speed shearing emulsification time was 10min and the preparation temperature was 60℃.The mean entrapment efficiency of 3 batches of coenzyme Q10 submicroemulsions was 98.07%,with a ? potential of —28.4mV and a mean particle size of 168 nm.Illumination and freeze thawing should be avoided for the preparation in storing,which showed a satisfactory stability at 4℃.CONCLUSION:The prepared coenzyme Q10 submicroemulsion was up to the standards of intravenous injection preparations.
