摘要
利用响应面法对橘子皮提取物护手霜制作工艺的优化以单因素试验为基础确定最佳工艺,选取探橘子皮提取物、果胶、香精三者的添加量作为自变量,感官质量评分作为响应值进行响应面实验并进行质量指标检测。确定橘子皮提取物2g、果胶1.5g,香精0.6g时护手霜稳定性最好,可以达到较好滋润作用,能够有效改善皮肤的粗糙性。该工艺可为橘子皮研究提供一定的参考。
Using the response surface method to optimize the production process of orange peel extract hand cream, the optimum technology was determined on the basis of single factor test, and the addition amount of orange peel extract, pectin and flavor was selected as the independent variable, and the sensory quality score was tested as the response value, and the quality index was tested. It is determined that the best parameters of the three are orange peel extract 2g, pectin 1. 5g, Flavor 0. 6g when the hand cream stability is best, to achieve a better moisturizing effect, can effectively improve the roughness of the skin. It can provide some reference for the study of Orange peel.
作者
王亚梅
杨臻瑞
彭真兰
雷君东
范文教
杨长平
WANG Ya-mei;YANG Zhen-rui;PENG Zhen-lan;LEI Jun-done;FAN Wen-jiao;YANG Chang-ping(Food Institute, Sichuan Tourism Institute, Chengdu 610100, China;Cooking and Food Experiment Management Center, Sichuan Tourism Institute, Chengdu 610100, China)
出处
《精细与专用化学品》
CAS
2019年第7期33-39,共7页
Fine and Specialty Chemicals
基金
四川旅游学院大学生创新创业训练计划项目(201811552092)
关键词
护手霜
橘子皮提取物
响应面法
配方
作用
hand cream
orange peel extract
response surface method
formula
function
