火龙果茎多糖在护手霜中的应用及性能评价

doi:10.3969/j.issn.1001-1803.2022.04.010

Abstract

Abstract:

The structural characteristics of pitaya stem polysaccharide （PSP） were analyzed. PSP was used as raw material to study its effects on hand creams. The PSP was extracted by hot water extraction and alcohol precipitation method. The total carbohydrate content of PSP was determined by anthrone-sulfuric acid method, and the uronic acid content of PSP was determined by sulfuric acid-carbazole method. The monosaccharide composition of PSP was analyzed by high performance liquid chromatography with diode array detector （HPLC-DAD） after 1-phenyl-3-methyl-5-pyrazolone derivatization （PMP）. Different concentrations of PSP were used to prepare hand cream samples. The antioxidant capacity, moisturizing ability and rheological properties of the hand cream samples were evaluated in vitro. The total carbohydrate content of PSP is （346.88±9.05） mg/g and the uronic acid content of PSP is 38.76%±1.99%. The PSP consists of mannose, rhamnose, galacturonic acid, glucose, xylose, galactose and arabinose in the following molar ratios: 0.13:1.27:1.31:0.31:0.19:3.94:1.02. Among all the monosaccharides, galactose content is the highest in PSP with （70.89±0.38） mg/g. A positive correlation between the concentration of PSP and the DPPH radical scavenging capacity is confirmed for the hand creams. The DPPH radical scavenging capacity of the hand cream prepared with 10% PSP is several times better than that of PSP-free hand cream. The moisturizing ability of the hand cream is also increased with the increase of PSP concentration. The moisturizing rates of the hand cream prepared with different concentrations of PSP are around 80% within 24 h and 60% within 48 h, while the moisturizing rate of PSP-free hand cream is only 58.17%±1.45% within 24 h and 38.09%±1.56% within 48 h. In the steady-state flow curves and oscillation strain curves of rheological properties, the viscosity of all hand cream samples significantly decreases in relatively low shear rate, whereas the viscosity is low and tends to a fixed value in high shear rate. The PSP added does not change the stability of the hand cream.

Key words: pitaya stem, polysaccharide, structural characterization, hand cream, antioxidant capacity, moisturizing, rheological property

CLC Number:

TQ658

Tang Yayuan,He Xuemei,Sun Jian,Wei Zhen,Li Changbao,Liu Guoming. Application and properties of the polysaccharide from red pulp pitaya stem in hand creams[J].China Surfactant Detergent & Cosmetics, 2022, 52(4): 410-417.

Figures/Tables 7

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References 28

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		A	B	C	D	E
组分1	w（司盘60）/%	2.5	2.5	2.5	2.5	2.5
	w（硬脂酸）/%	2	2	2	2	2
	w（硬脂酸甘油酯）/%	0.6	0.6	0.6	0.6	0.6
	w（羊毛脂）/%	1.5	1.5	1.5	1.5	1.5
	w（椰子油）/%	6	6	6	6	6
	w（十六醇）/%	2	2	2	2	2
组分2	w（吐温60）/%	2	2	2	2	2
	w（甘油）/%	5	5	5	5	5
	w（茶皂素）/%	0.2	0.2	0.2	0.2	0.2
	w（火龙果茎多糖）/%	0	2.5	5.0	7.5	10.0
	w（去离子水）/%	77.99	75.49	72.99	70.49	67.99
组分3	w（防腐剂）/%	0.15	0.15	0.15	0.15	0.15
组分3	w（香精）/%	0.06	0.06	0.06	0.06	0.06

Application and properties of the polysaccharide from red pulp pitaya stem in hand creams

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