响应面法优化抹茶凝胶面膜的开发

Optimization for the Development of Matcha Gel Mask by Response Surface Methodology

以抹茶为主要功效成分,开发了一款绿色天然、使用便捷、外观新颖,且具有一定美白、保湿等功效的剥离型凝胶面膜。在单因素试验基础上,以抹茶粉、海藻酸钠、碳酸钙添加量为自变量,分别以感官评分、功效评分为响应值,采用响应面法(BBD)优化抹茶凝胶面膜的加工配方。结果表明,所得预测模型(R^2>0.981 4,R^2_(adj)>0.957 4)与实际拟合较好,影响因素与响应值之间关系显著。在抹茶粉添加量0.05 g,海藻酸钠添加量0.12 g,碳酸钙添加量0.11 g的条件下,抹茶凝胶面膜具有较高的感官品质和功效评分。

In this paper, a natural, easy-to-use, novel style stripping gel mask with the function of skin-moisturizing and skin-whitening is developed by using matcha as the main functional material. Based on the single-factor experiment, according to the variation of sensory and efficacy scores, respectively, the formula of the gel mask is optimized by response surface methodology（BBD） with the addition of matcha,sodium alginate and calcium carbonate as the dependent variable. The results show that the forecasting model（R^2〉0.981 4,R^2adj〉0.957 4） is in good agreement with the actual data,and the relationship between the influencing factors and the response value is significant. The matcha gel mask prepared under the condition of matcha 0.05 g,sodium alginate 0.12 g and calcium carbonate 0.11 g addition has a high sensory quality and efficacy score.