Product Name:PQQ
Chemical Name:Pyrroloquinoline Quinone Disodium Salt (PQQ Na2)
Molecular Formula:C14H4N2Na2O8
CAS Number:122628-50-6
Molecular Weight:374.17
Appearance: Reddish brown powder
Melting Point: >300 (decomposed during the assay)
Solubility: Water-soluble (3g/L at 25)
Stability: Stable for at least 24 months.

The PQQ content of food products listed is substantially lower than the content of supplemented PQQ (10-20mg) and food ingestion is unlikely to replicate the effects of supplementatio n due to the magnitude of difference
Food
| PQQ(ng/g)
| Food
| PQQ(ng/g or ml)
|
plant |
| Beverage |
|
broad Bean | 17.8±6.8
| Green Tea | 29.6±12.9 |
Soy bean | 9.3±3.8 | Oolong Tea | 27.7±1.9 |
Patato | 116.6±7.3 | Whisky | 7.9±1.8 |
Sweet Potato | 13.3±3.7 | Wine | 5.8±2.7 |
Celery | 34.2±11.6 | Saka | 3.7±1.4 |
Cabbage | 16.8±2.8 | Fermernted food and others |
|
Green Pepper | 28.2±13.7 | Natto | 61.0±31.3 |
Spinach | 21.9±6.2 | Sauce | 16.7±3.3 |
Tomato | 9.2±1.8 | Tofu | 24.4±12.5 |
Apple | 6.1±1.4 | Breast Milk | 140-180*
|
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