菌类多糖保湿凝胶剂的制备工艺研究

Study on Preparation Technology of Polysaccharide Gel from Fungi for Skin Moisturizer

制备菌类多糖保湿凝胶剂。提取五种菌类多糖,在恒温恒湿条件下进行多糖吸湿保湿性测定,并进行质量评定。结果表明,香菇多糖保湿性较好,银耳多糖吸湿性较好;复配时香菇与银耳质量比1∶2时,吸湿保湿性相对较好;所制备凝胶剂pH、黏度、稳定性试验、耐寒耐热试验、刺激性试验均符合规定。

Study the preparation technology of polysaccharide gel from fungi for skin moisturizer. Five kinds of polysaccharide from fungi were extracted. The preserve and absorption moisture of polysaccharides and gel were determined under constant temperature and humidity, their quality was evaluated too. The results showed that preserve moisture of mushroom polysaccharide was better than them, and absorption moisture of tremeUa was relatively better. Each of moisture and absorption moisture was optimum when the ratio of mushrooms to tremella was 1 ： 2. It is in accordance with the provisions quality control of gel including pH, viscosity, stability test, cold and hot test and stimulation test.