枸杞多糖面膜的制备与性能评价

Preparation and performance evaluation of Lycium barbarum polysaccharide mask

以魔芋精粉和枸杞为原料,制备了一种新型的凝胶面膜,并对其工艺和性能进行了考察。结果表明魔芋枸杞凝胶面膜的较优配方为:魔芋精粉3%,甘油6%,枸杞多糖0. 2%,山梨醇2%,在室温条件下形成凝胶。枸杞多糖对羟基自由基的抑制率为51. 9%;对DPPH自由基的抑制率为87. 7%;对酪氨酸酶的抑制率为51. 1%。25℃时所制备的面膜在25 min内的保湿率为81. 6%;当面膜质量浓度为0. 5 g/m L时,对羟基自由基的抑制率为37. 4%;当面膜质量浓度为0. 25 g/m L时,对DPPH自由基的抑制率为61. 7%。

A new type of gel mask was prepared from konjac flour and Chinese wolfberry,and its process and properties were investigated. The resuhs show that the superior formla of konjae wolfberry gel mask is：3% of konjae flour,6% of glycerin,0.2% of Lycium barbarum polysaeeharide and 2% of sorbitol,fomling a gel at room temperature. The inhibition rate of Lycium barbarum polysaeeharide on hydroxyl radical, DPPH free radical and tyrosinase is 51.9% ,87.7% and 51.1% , respectively. For gel mask, the moisture retention rate reaches 81.6% within 25 min at 25℃;when the mask mass concentration is 0.5 g/mL,the inhibition rate on hydroxyl radicals is 37.4% ;when the mask mass concentration is 0.25 g/mL,the inhibition rate on DPPH free radicals is 61.7%.