植物精油的抑菌性探究及其在化妆品中的应用

doi:10.3969/j.issn.1001-1803.2019.03.010

Abstract

Abstract:

Through bacteriostatic tests of six essential oils, it is found that cinnamon essential oil, rose essential oil and sweet orange essential oil have better antibacterial activity, and the cinnamon essential oil which contains high content of aldehyde has the best antibacterial effect. The effect of adding cinnamon oil on the antiseptic system in the cream was studied. The results show that the amount of preservative should be added to 0.25% in the cream without adding cinnamon oil to reach better inhibition effect on bacteria and fungi. In the cream with 0.01% cinnamon essential oil added, the amount of preservative can be adjusted to bacteria and fungi by adding 0.1%. The study demonstrates that the addition of cinnamon essential oil in cosmetics can decrease the dosage of preservatives. Through skin irritation test, it is found that the L/D value of the cream with 0.01% cinnamon essential oil and 0.15% preservative is 112.26, while that of cream with 0.25% preservative is 58.53. This indicates that adding cinnamon essential oil in cosmetics can reduce the amount of preservative and the irritation of cosmetics. However, when the amount of preservatives used is 0.15%, the L/D value of the cream to which the cinnamon essential oil was added is slightly lower than that of the unadded cream, illustrating that the cinnamon essential oil itself is slight irritating.

Key words: cosmetic additive, essential oil, antibacterial activity, irritation

CLC Number:

TQ658

Yu-hao GUI,Xiao MENG,Qing-sheng CHEN,Sheng-zhao GONG. Study on antibacterial activity of plant essential oils and its application in cosmetics[J].China Surfactant Detergent & Cosmetics, 2019, 49(3): 187-192.

Figures/Tables 7

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References 14

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组分	原料名称	w/%
水相	水	至100.00
	甘油	5.00
	丁二醇	6.00
	EDTA-二钠	0.02
	卡波姆	0.30
	黄原胶	0.10
油相	氢化聚癸烯	5.00
	ARLACEL 165	3.00
	聚二甲基硅氧烷	5.00
防腐剂	ACNIBIO AP	试验含量

L/D范围	分级
L/D>100	无刺激性
10<L/D≤100	微刺激性
1<L/D≤10	轻度刺激性
0.1<L/D≤1	中度刺激性
L/D≤0.1	重度刺激性

细菌	最低抑制体积分数/%
	玫瑰精油		迷迭香精油		檀香精油		肉桂精油		茶树精油		甜橙精油
	1 d	7 d	1 d	7 d	1 d	7 d	1 d	7 d	1 d	7 d	1 d	7 d
金黄色葡萄球菌	3.2	6.4	100	100	6.4	6.4	1.6	3.2	Y	Y	6.4	9.6
大肠杆菌	6.4	9.6	100	100	6.4	9.6	1.6	3.2	Y	Y	6.4	9.6
铜绿假单胞菌	6.4	9.6	100	100	6.4	9.6	1.6	3.2	Y	Y	6.4	9.6

真菌	最低抑制体积分数/%
	玫瑰精油		迷迭香精油		檀香精油		肉桂精油		茶树精油		甜橙精油
	7 d	28 d	7 d	28 d	7 d	28 d	7 d	28 d	7 d	28 d	7 d	28 d
黑曲霉菌	25	25	100	Y	100	Y	6.4	6.4	Y	Y	12.8	12.8
白色假丝酵母	12.8	12.8	100	Y	100	Y	6.4	6.4	Y	Y	6.4	6.4

菌种	w（ACNIBIO AP）/%	菌种量/（CFU·g^-1）
菌种	w（ACNIBIO AP）/%	即时	第2天	第7天	第14天	第21天	第28天
混合细菌	0.05	3.0×10⁶	005.0×10⁵	009.0×10⁴	008.0×10³	001.1×10³	980
	0.10	3.0×10⁶	002.0×10⁴	005.0×10³	001.0×10³	600	400
	0.15	3.0×10⁶	009.0×10³	860	500	150	80
	0.20	3.0×10⁶	840	380	250	060	20
	0.25	3.0×10⁶	060	000	000	010	0
	0.30	3.0×10⁶	000	000	000	000	0
混合真菌	0.05	5.0×10⁵	001.2×10⁵	008.0×10⁴	007.5×10³	003.5×10³	1 300
	0.10	5.0×10⁵	008.4×10⁴	002.6×10⁴	004.3×10³	001.2×10³	900
	0.15	5.0×10⁵	002.0×10⁴	005.3×10³	001.5×10³	960	630
	0.20	5.0×10⁵	004.0×10³	970	350	080	30
	0.25	5.0×10⁵	050	000	000	000	0
	0.30	5.0×10⁵	000	000	000	000	0

Study on antibacterial activity of plant essential oils and its application in cosmetics

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样品	HC₅₀/（mg·L^-1）	DI/%	L/D	刺激程度
样品1（添加0.15%防腐剂）	10 703.61	68.42	156.44	无刺激
样品2（添加0.25%防腐剂）	2 450.06	41.86	58.53	轻微刺激
样品3（添加0.01%精油+ 0.15%防腐剂）	8 141.09	72.52	112.26	无刺激
样品4（未添加防腐剂及精油）	25 551.62	78.56	325.25	无刺激

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