METHOD OF STABILIZING REDUCED COENZYME Q10

摘要

It is intended to provide a method of stabilizing reduced coenzyme Q10 which is useful in foods with nutrient function claims, foods for specific health uses and the like; a method of preserving the same; and so on. Moreover, a process whereby reduced coenzyme Q10 with good qualities can be efficiently obtained by an industrially adequate method is provided. Reduced coenzyme Q10 is brought into contact with ascorbic acid or its derivative or citric acid or its derivative to thereby give a stabilized composition in which the reduced coenzyme Q10 can be handled as being protected from oxidation by molecular oxygen and which can be stored stably. Further, reduced coenzyme Q10 is crystallized in the presence of ascorbic acid or its derivative, etc. Thus, it can be converted into crystals while minimizing the formation of oxidized coenzyme Q10 as a by−product, thereby giving reduced coenzyme Q10 with good qualities. Moreover, oxidized coenzyme Q10 is converted into reduced coenzyme Q10 by reducing with the use of ascorbic acid or its derivative and the thus formed reduced coenzyme Q10 is subsequently crystallized in the presence of the ascorbic acid or its derivative so that reduced coenzyme Q10 with good qualities can be produced by a simplified procedure within a shorter period.