摘要
以新疆特色资源扁桃仁油为主要原料,利用水包油(O/W)乳化体系法,制备了护手霜。通过配方和工艺的单因素试验,设计正交表,确定了制备护手霜的最佳配方和最佳工艺条件。最佳原料配方(质量百分比)为扁桃仁油17%、羊毛脂18%、单硬脂酸甘油酯4.62%、Tween-200.85%、去离子水52%、丙三醇7%、苯甲酸钠0.53%、香精1滴。最佳工艺条件为水相加油相法、乳化温度75℃、搅拌速率600 r/min、乳化时间5 min。最后对护手霜的耐寒、耐热、pH值和保湿性能等进行测试,通过问卷调查对护手霜的感观性能进行评价,同时与橄榄油、玫瑰油、沙棘油等天然植物油制作的护手霜进行性能对比研究。结果显示:橄榄油护手霜的保湿性最好,玫瑰油护手霜的气味评价最高,扁桃仁油护手霜的细腻度最好。
Hand cream was prepared by using the Xinjiang characteristic plant resources Amygdalus communis L. seed oil as the main raw material in O/W emulsification system. The optimum preparation method and formulation of hand cream were obtained by single factor test and orthogonal experiment optimization. The optimized matrix formula(mass percent)was: Amygdalus communis L. seed oil 17%, lanolin 18%, glycerol monostearate 4.62%, Tween-20 0.85%, deionized water 52%, glycerol 7%, sodium benzoate 0.53%, fragrance one drop. The optimum preparation conditions were: pouring the aqueous phase into the oil phase, emulsifying time 5 min, emulsifying temperature 75 ℃ and stirring rate 600 r/min. The cold resistance, heat resistance, pH value and moisturizing properties of hand cream were tested. The sense index of hand cream was evaluated by questionnaire. At the same time, comparative study on the properties of hand cream made of Amygdalus communis L. seed oil and other natural vegetable oils such as olive oil, rose oil, seabuckthorn oil were carried out. The test results indicated that the olive oil hand cream has the best moisturizing effect, the rose oil hand cream has the highest odor evaluation, the Amygdalus communis L. seed oil hand cream has the best sense index.
作者
夏热帕提·吐孙
刘波
TUSUN Xiarepati;LIU Bo(Collaborative Innovation Center for High Value Transformation of Coal Chemical Process By-products,School of Chemical and Environmental Engineering,Xinjiang Institute of Engineering,Urumchi 830023,Xinjiang,China)
出处
《香料香精化妆品》
CAS
2022年第5期1-4,16,共5页
Flavour Fragrance Cosmetics
基金
新疆维吾尔自治区高校科研计划自然科学项目(编号XJEDU2017S060)。
关键词
护手霜
扁桃仁油
保湿作用
正交试验
乳化作用
hand cream
Amygdalus communis L.seed oil
moisturizing effect
orthogonal experime
emulsification
