Oxidized form (Ubidecarenone: stable)   Reduced form (Ubiquinol) The oxidized form of Coenzyme Q10 is immediately transformed to its reduced form, which exhibits an antioxidant effect, by an enzyme of reductase in the human body after administration. A yellow- to orange-colored crystalline powder at room temperature. Lipophilic and practically insoluble in water. Odorless and tasteless. Melting at about 48°C with red-colored liquid, but CoQ10 itself is not decomposed.

Stability against light The powder is stable for 24 hours when exposed to fluorescent lamp at room temperature. Long-term stability: When stored shielded from light Asahi Kasei Coenzyme Q10 is very stable for three years under the room temperature storage condition. Thermal stability: when stored shielded from light Melted to form red fluid at about 48°C, showing minimal degradation at a high temperature of 90°C for three hours. When sterilized by autoclaving (at 120°C for 15 minutes), minimal degradation was observed. When sterilized by dry heating at 180°C or above for at least 20 minutes, degradation was marked. pH: in acidic suspension, shielded from light In acidic suspension stored at room temperature, stable in the pH range from 3.0 to 7. Mixing with other components Since Coenzyme Q10 is an oxidized form, excessive addition of anti-oxidative (vitamin C, etc.) can induce a change into the reduced form (care is needed to check if any degradation has occurred when analyzing the product). Thermal stability of Coenzyme Q10 When heated at 40°C for up to three hours, while being shielded from light, no change in the properties or content was noted. When heated at 90°C for up to three hours, while being shielded from light, the substance changed into red fluid, and then afterward, when the temperature was decreased to room temperature, it changed into reddish solid. But the solid was easy to change into powder, and no decrease in content was noted. Long-term stability study on Asahi Kasei Coenzyme Q10 Stability when stored at room temperature. In the 36-month acceleration long-term stability study at room temperature (shielded from light), no change in the properties was noted Neither a decrease in content nor a change in HPLC pattern was noted. Accelerated condition stability on Asahi Kasei Coenzyme Q10 Stability under the condition at 45°C and 75%RHAfter three months storage, no change in the properties was noted. Neither a decrease in content nor a change in HPLC pattern was noted. Thermal stability study on Asahi Kasei Coenzyme Q10 at high temperatures Marked decrease in content was noted at temperatures higher than 180°C Stability of Asahi Kasei Coenzyme Q10 during sterilization Each sample, packed into a commercial aluminum laminate, was heat-sealed and autoclaved at 121°C for 15 minutes. After autoclaving, the temperature was returned to room temperature, and the CoQ10 content was analyzed by the JP Testing Method for Ubidecarenone. No marked decrease in content was noted following sterilization. Stability of Asahi Kasei Coenzyme Q10 (suspension) against varying pH levels Coenzyme Q10, dispersed in phosphate buffer (pH 3.0, 5.0 o r 7.0) in a concentration of 1%, was stored at room temperature (20°C to 30°C) in a sealed container, shielded from light. There was no tendency for the content to reduce during the 30-day storage period at any pH level. Under acidic conditions (pH 3.0 to pH 7.0), CoQ10 remained stable for one month. Stability of Asahi Kasei Coenzyme Q10 against light Lot No. YO6E3 Light source: fluorescent lamp Luminance: 720-850 Lx Container: 19 cm dish(A glass cover placed over the homogeneously dispersed sample, 8 g). Under fluorescent lamp, stable for 24 hours.  Tendency for degradation started to become apparent during the 72-hour period. Note: According to JIS 29110-1979, the luminance used as a criterion for ordinary production processes is 300-700 Lx.