橄榄油洗发露的研制

Study of the olive oil shampoo

对洗发露表面活性剂和助剂的配伍性、橄榄油的乳化进行研究．通过热冷稳定性进行配方筛选，以及正交实验法研究配方中主要表面活性剂的最佳配比，并用IBM SPSS Statistics软件进行正交设计和数据处理，并根据洗发液（膏）国家标准对产品的各项性能指标进行测试．实验结果表明：橄榄油以6．0％的比例加入到洗发露配方中，和表面活性剂具有良好的配伍性．对洗发露进行热、冷稳定测试，24h后观察样品，均无变色、分层；pH值为6．26，在4．0～8．0间；有效物含量为22．994％，大于10．0％；粘度为7．12Pa·s在4．0-10之间；泡沫的高度为112Bin；无粪大肠杆菌、金黄色葡萄球菌、绿脓杆菌、霉菌和酵母菌，细菌总数为480CFU／g．

This paper studies the composition and functions of the olive oil shampoo, the effects and compatibility of its surfactants and surfactant additives, and the emulsification of the olive oil. It uses the formulation screening method based on the principle of hot and cold stability and orthogonal experiments for obtaining the best ratio of the surface active agent in this formulation. It uses the orthogonal design, processes the data by using the IBM SPSS Statistics software, and tests the performance indicators of the shampoo by using the QB/T1974-2004. The experi- mental results show that the olive oil in a ratio of 6.0% creates a favorable compatibility with the surface active a- gent. There is no discoloration, nor layering after the samples have a cold and hot stability test for 24 h, whose pH value is 6.26, which is between 4. 0 and 8.0, and whose effective content is 22. 994% ; its dynamic viscosity is 7.12 poise, that is,between 4. 0 and 10 ; the froth height is 112mm ;it does not have escherichia coli staphylococcus aureus, pseudomonas aeruginosa, mold and yeast, and its bacteria are 480 CFU/g.