摘要
本研究以胭脂虫红为主要原料研制口红,以感官评价为指标,通过单因素实验考察不同添加量的蜂蜡、胭脂虫红、橄榄油、猪油对口红的影响,在此基础上利用响应面法优化胭脂虫红色素口红的配方,并通过耐热耐寒检验、涂展性测定、光照检测实验和刺激性实验对口红品质进行评价。结果表明:单批口红(4支/批)的原料最佳添加量为蜂蜡2.80 g、胭脂虫红2.80 g、橄榄油10.50 mL、猪油3.10 g。在此优化条件下,进行验证实验,口红的综合评分为79.60±1.20分,与理论预测值接近。制备的口红产品色泽艳丽,涂展性和稳定性较好,未发现对皮肤刺激性作用。本研究为胭脂虫红高值化产品的开发提供了参考,满足了消费者对口红成分健康安全的需求。
Cochineal carmine was utilized as the main raw material for lipstick formulation.Sensory evaluation was used as indicator,the effects of different amounts of beeswax,Cochineal carmine,olive oil,and lard on the lipstick were investigated through a single factor experiment.On this basis,the formulation of Cochineal carmine pigment lipstick was optimized using response surface methods.The quality of the lipstick was evaluated through heat and cold resistance test,spreadability determination,light exposure test,and irritation test.The results showed that the optimal individual batch lipstick formulation(4 units/batch)was as follows:2.80 g of beeswax,2.80 g of Cochineal carmine,10.50 mL of olive oil,and 3.10 g of lard.Under the optimized conditions,the comprehensive score of lipstick in the validation experiment was 79.60±1.20,close to the theoretical predicted value.The prepared lipsticks exhibited vibrant color,good spreadability and stability,and with no skin irritant effects oberserved.This study serves as a valuable reference for the development of high-value products using Cochineal carmine,meeting consumers'demand for healthy and safe lipstick ingredients.
作者
唐一诺
章肖肖
宋文文
宋盈萱
高露
陈晓乐
郑振佳
TANG Yinuo;ZHANG Xiaoxiao;SONG Wenwen;SONG Yingxuan;GAO Lu;CHEN Xiaole;ZHENG Zhenjia(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Nutrition and Healthy in Universities of Shandong,Taian 271018;School of Economic Management,Shandong Agricultural University,Taian 271018)
出处
《中国食品添加剂》
CAS
2024年第8期139-147,共9页
China Food Additives
基金
山东省科技型中小企业创新能力提升工程(2023TSGC0883)。
关键词
胭脂虫红
工艺优化
感官评价
品质分析
Cochineal carmine
process optimization
sensory evaluation
quality analysis
