野西瓜凝胶配方工艺的研究

Study on Formula Technology of Capparis Spinosa Gel

目的:优选野西瓜凝胶的配方。方法:以外观性状、涂展性、均匀性、PH值和离心度的综合评价结果作为评价指标,通过单因素试验和L9(34)正交设计考察了卡波姆940、丙二醇、浸膏和氮酮对配方工艺的影响。结果:优选的最佳野西瓜凝胶配方为卡波姆940为1.3g,丙二醇为5 g,浸膏10 g,氮酮0.8 g。结论:优选的野西瓜凝胶配方工艺稳定可行。

Objective： To investigate the formula technology of Capparis spinosa gel. Methods： The comprehensive evaluation results of external properties, spreadable properties, homogeneity, PH value and centrifugal degrees was chose to be evaluating indicator. Through single factors experiment and L9（34）orthogonal design, The impact of dosages of carbopol 940, propylene glycol, extraction and azone were investigated. Results： The optimal formula is consisted of carbopol 9401.3 g, propylene glycol 5 g, extraction 10 g, Azone 0.8 g. Conclusion： The optimal formula technology of Capparis spinosa Gel was stable and feasible.