劳保专用保湿防皲裂护肤品的研制

通过加入动物油脂角鲨烷、水貂油,助渗油脂水溶氮酮、促细胞生长药物尿囊素和肉豆蔻酸异丙酯等成分,得到劳保专用保湿防皲裂护肤品。该护肤品保湿和防皲裂效果好于一般护肤品,对冻疮有一定的治疗功效。     

化妆品保湿与皮肤纹理的相关性研究

通过无创性评价方法测试使用保湿护肤品后的皮肤角质层含水量、皮肤油脂含量、皮肤纹理参数,结合消费者测试,分析探讨市场上保湿护肤品的保湿性和皮肤纹理的相关性.结果表明,皮肤纹理参数和皮肤角质层含水量及皮肤油脂含量有一定的负相关性,增加皮肤角质层含水量和皮肤油脂含量都能在一定程度上降低皮肤纹理;消费者能感受到的产品保湿性和仪...     

油性及痤疮皮肤特点和保养综述

油性肌肤是我们皮肤中的一大类,皮脂腺对于保护我们的皮肤是非常重要的。但是过多的油脂会造成皮肤表面过度油光,容易沾染环境中的污染物,且油脂分泌过旺会影响皮肤的健康,导致毛孔堵塞、黑头粉刺痤疮等问题,因此对于油性肌肤的正确护理很重要,护肤品的配方设计应以清爽为主,同时加入控油成份;痤疮性肌肤因为痤疮丙酸杆菌的滋生,部分混合有人类型螨虫增长,皮损部位有马拉色菌存在;对于已经长了黑头粉刺痤疮等皮肤,可以通过用祛痘护肤品,药用护肤品及蓝光照射等方式进行,痤疮性肌肤的护肤品配方设计时,在清爽控油保湿的基础上,增加抑菌舒缓镇静的成份,目前最新的是用添加活菌治疗痤疮的护肤品。     

皮肤自身保湿系统和保湿护肤品设计思路

保湿是一个经久不衰的皮肤护理话题,皮肤保湿性好,看上去就会水润、细腻和透亮。皮肤在长期进化过程中演化出一整套自身的保湿系统。真皮层是这一系统的水源,基底膜是水渠,角质层是水坝,它们共同组成了皮肤保湿系统。保湿护肤品设计要尊重这一保湿系统的作用机理,以维护、强化皮肤自身保湿系统为切入点,才能开发出适合皮肤需要的护肤品。     

葫芦巴护肤品配制及性能测试

为探索葫芦巴在护肤品中的应用,以葫芦巴种子提取物为原料,配制保湿霜、抗氧化霜、保湿水,对配制的3种护肤品进行了理化指标、稳定性、保湿能力、抗氧化能力、防晒功效、安全性和抑菌性测试。结果表明,保湿霜和抗氧化霜、保湿水的感官和理化指标符合我国行业标准QB/T1857-2013、QB/T2660-2004的要求。葫芦巴种子提取物的添加使得护肤品具有抗菌性,葫芦巴护肤品具有较好的保湿效果和防晒效果,同时葫芦巴抗氧化霜能有效清除皮肤表面的自由基,其与小麦胚芽油、葡萄籽油、维生素E共同作用对2,2-联氮-双(3-乙基苯并噻唑-6-磺酸)自由基（ABTS+·）、羟基自由基（·OH）、超氧自由基（·O2-）的清除率分别达95.2%、68.2%、85.5%。     

葫芦巴护肤品配制及性能测试

以葫芦巴种子提取物为原料,配制保湿霜、抗氧化霜、保湿水,对配制的3种护肤品进行了理化指标、稳定性、保湿能力、抗氧化能力、防晒功效、安全性和抑菌性测试。结果表明,保湿霜和抗氧化霜、保湿水的理化指标和稳定性分别符合我国行业标准QB/T1857—2013、QB/T2660—2004的要求。葫芦巴种子提取物的添加使得护肤品具有抗菌性,葫芦巴护肤品具有较好的保湿效果和防晒效果,葫芦巴抗氧化霜能有效清除皮肤表面的自由基,其与小麦胚芽油、葡萄籽油、维生素E共同作用对2,2-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐自由基(ABTS+·)、羟基自由基(HO·)、超氧自由基(O2–·)的清除率分别达95.2%、68.2%、85.5%。     

保湿剂与油脂对保湿性能影响研究

运用电容法皮肤水分测定仪研究了保湿剂、油脂在不同含量、不同体系及不同测试时间内对皮肤水分含量的影响.研究结果表明:当护肤乳液涂抹于皮肤上时,皮肤水分含量主要受保湿剂与油脂组成的影响,其中约40％的水分会在在几分钟内挥发掉,达到平衡之后皮肤水分的含量与体系中保湿剂、油脂的种类及用量有关;通过皮肤表面水分含量的测定,可以很...     

聚乙烯胺

柔软剂和保湿剂在护肤品中是最基本的调理剂.发用品中常用的调理剂是阳离子和聚硅氧烷.其中使用的阳离子浓度最大的聚合物是PEI(聚乙烯胺).     

青刺果护肤品的保湿效果评价

本文对青刺果添加在抗皱霜及精华素产品中保湿性进行了实验研究,结果表明,青刺果用于护肤品中具有良好的保湿效果。     

液晶的特性及其在护肤品中的应用

液晶型护肤品的乳化结构呈胶网液晶 ,其酷似皮肤颗粒层的板层结构 ,具有优越的保湿、保护皮肤弹性等特性 ,能延缓皮肤衰老 ,所以液晶在护肤品中的应用具有很广的前景。     

Quality of Lipids of Indian Deep Fat Fried Food Products

A few deep fat fried products of Indian taste were either prepared in the laboratory in heat-abused groundnut oil or collected from commercial establishments along with corresponding frying oils. Quality of lipid extracted from different products or that of frying oils was assessed through different determinations. The study indicates that the quality of the lipid or the fat of a deep fat fried product is governed by the quality of its frying oil; however, both are not same. The study brings out the significance of moisture content of a product in determining the quality of lipid picked up by it from frying oil. When the moisture content of a product is high (45% or more), the quality of its lipid is inferior to that of its frying oil. When the moisture content is low (10% or less), the reverse is the situation. Difference between total lipid and crude fat of a product calculated on moisture free basis is found to be more pronounced in case of products having high moisture contents compared to those having low moisture contents. Products with low moisture content have relatively higher percentage and those with high moisture content, have lower percentage of ?bound”? lipid.     

鸸鹋油的综合开发利用

本文介绍了鸸鹋油的组成、性质 ,综述了鸸鹋油在医药方面的消炎、止痛、助渗透作用 ;在化妆品中的保湿性、抗氧化、抗紫外线等功能 ;以及鸸鹋油作为润滑剂、食用油等的应用。鸸鹋油是一种新型日用化学品原料 ,具有一定的开发前景     

Über Margarine aus Sojaöl

Margarine from Soybean Oil Fat compositions for the manufacture of margarines of all sorts can be produced from soybean oil alone as the only raw material by indirected interesterification (randomization) of this oil with suitable proportions of hydrogenated soybean fat of definite degree of hardening. The resulting product is then mixed with soybean oil and possibly hardened soybean fat. Especially, the melting behaviour of such compositions has to be adjusted according to the nature of utilization of the individual margarine concerned. The dilatation ranges of household margarine, i. e., for cream-, cake- and pastry-margarine are reported. The keeping properties of a household margarine, which partly contained interesterified fat that consisted of 55% hardened soybean fat and 45% soybean oil, was examined for a longer period, during which its smell, taste structure, consistency, colour as well as autoxidative behaviour were observed. The keeping properties of this margarine were as good as those of high quality vegetable margarines. The same is true for cream-, cake- and pastry-margarines of corresponding compositions.     

Finished oil handling and storage

A finished oil is defined as that fat or oil product ready for use alone or as an ingredient without further processing. It represents the culmination, and carries the costs, of all the processing steps required to present it for use in its final desired form. The goal of finished oil handling and storage is to maintain the quality obtained through previous processing. Possible effects on quality through exposure to air, moisture, light, storage temperature, storage times, type of container, and physical movement of product are discussed. Also included will be a discussion of bulk handling of edible oil products.     

Buffalo meat composition as affected by different cooking methods

Buffalo meat is considered in Italy as an alternative product for its good nutritional characteristics. The influence of three cooking methods (boiling, grilling and frying) on the chemical and lipid composition of buffalo meat was evaluated. All the treatments reduced the moisture and increased protein, ash and fat content. The increase in fat content was higher after frying due to the incorporation of fat from olive oil. Fried meat had lower saturated fatty acid content due to the incorporation of mono-unsaturated (C18:1) fatty acids from oil. The incorporation of oil fatty acids caused a decrease in conjugated linoleic acid relative content. Moreover, fried meat showed the highest levels of the unhealthy trans fatty acids. Therefore, frying was shown as the worst cooking methods regarding human health. Boiling and grilling increased thiobarbituric acid reactive substances, while frying had no effect on them.     

膨胀石墨水吸油行为及机理的研究

膨胀石墨（Expanded Graphite,简称EG）是一种新型的碳素吸附剂,具有独特的孔隙结构。本文对比了膨胀石墨与聚氨酯吸油材料对浮油的吸油能力和保油能力,膨胀石墨与活性炭对乳化油的深度处理的能力,并从膨胀石墨的结构、吸附行为等方面具体探讨了产生膨胀石墨超大吸油量的机理。     

含兵豆籽和红木籽提取物精华液控油及改善毛孔的功效

为研究含兵豆籽和红木籽提取物的精华液对改善人体面部油脂、角质层水分、毛孔的作用,选取了33名年龄为18～40岁、油性肤质、面部毛孔等级为1～3级的受试者,每天早晚使用含兵豆籽和红木籽提取物的精华液,持续使用4周.使用VISIA、Sebumeter SM815、Corneometer CM825仪器测试使用前后面部油脂、...     

2号岩石粉状铵梯油炸药结块硬化的原因分析

从原材料水分、装药温度、半成品吸湿性与成品水分,在不同温度下的成品储存等方面,探讨２号岩石粉状铵梯油炸药结块硬化的原因。     

A Comparative Study of the Coefficient of Digestibility of Vanaspati Made by Hydrogenation of Liquid Oil Mixtures and Several Interesterified Products Resembling Vanaspati

The coefficients of digestibility of “Vanaspati”, a partially hydrogenated fat containing trans fatty acid and interesterified product of sal fat and rice-bran oil, interesterified product of sal fat and cottonseed oil and randomised mahua fat, when fed to rat, are found to be 90.2, 89.2, 93.3 and 89.8 respectively. This indicates that the utilisation of interesterified products in the gastrointestinal tract takes place to the same extent as hydrogenated fat.     

常用皮肤保湿剂性能研究

“保湿”是化妆品产品永恒的主题,每个人都想拥有柔软,水嫩的皮肤。保湿剂的作用就是保持皮肤角质层中的水分,使皮肤滋润,不粗糙。文章简单介绍了皮肤保湿剂的概念,归纳了化妆品中皮肤保瀑剂的种类,并重点评估了几个常用保湿剂在不同的相对湿度下的保湿效果,为在层出不穷的保湿剂产品中,如何选择适当的产品,更好地实现“保湿”这一功能诉求。