枇杷酒提取物护手霜的制备及其质量考察

Exploration of Preparation of Hand Care Cream Extracted from Loquat Wine and its Quality

通过旋转蒸发方法得到枇杷酒的提取液,制备了添加枇杷酒提取物的护手霜,并考察其质量。采用单因素试验确定最佳工艺,并用正交试验筛选最佳处方。采用膏霜色泽,气味,膏体稳定性,滋润作用评价护手霜。结果表明：卡波姆U20用量为0.3%,乳化温度为75℃,乳化时间15 min。最佳处方为白凡士林1.5%、羊毛脂0.5%、 GTCC 8%、白油8%、十六十八混合醇1%、 C12~20烷基葡糖苷1%、甘油10%。添加枇杷酒提取物的护手霜为O/W型,其稳定性好,有滋润作用。

The hand care cream was prepared with adding extract of loquat wine and its quality was studied. Using rotary evaporation, the extract of loquat wine was obtained. Adopting single factor level test, the optimum preparation procedure was determined. Orthogonal test was used to determine the optimum formula. The quality of the hand care cream at color, odor, paste stability and moist degree was evaluated. The carbomer of U20 0. 3%, emulsification temperature of 75 ℃, and emulsification time of 15 min were determined. The optimum formula was white vaseline 1. 5%, lanolin 0. 5%, GTCC 8%, white oil 8%, 16/18 mixed alcohol 1%, C12~20 alkyl glucoside 1%, and glycerin 10%. The hand care cream with adding extract of loquat wine was oil-in-water type, with well stability and nourishing effect.