枸杞多糖面膜的制备与性能评价

doi:10.13218/j.cnki.csdc.2018.11.007

Abstract

Abstract: A new type of gel mask was prepared from konjac flour and Chinese wolfberry,and its process and properties were investigated.The results show that the superior formula of konjac wolfberry gel mask is:3% of konjac flour,6% of glycerin,0.2% ofLycium barbarum polysaccharide and 2% of sorbitol,forming a gel at room temperature.The inhibition rate ofLycium barbarum polysaccharide on hydroxyl radical,DPPH free radical and tyrosinase is 51.9%,87.7% and 51.1%,respectively.For gel mask,the moisture retention rate reaches 81.6% within 25 min at 25 ℃;when the mask mass concentration is 0.5 g/mL,the inhibition rate on hydroxyl radicals is 37.4%;when the mask mass concentration is 0.25 g/mL,the inhibition rate on DPPH free radicals is 61.7%.

Key words: mask, Lycium barbarum polysaccharides, konjac glucomannan, property

CLC Number:

TQ658.2+9

LIU Yi, GUO Yu-chen, CAI Lin-jun, LONG Xiao-yan. Preparation and performance evaluation of Lycium barbarum polysaccharide mask[J].China Surfactant Detergent & Cosmetics, 2018, 48(11): 637-642.

References

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Preparation and performance evaluation of Lycium barbarum polysaccharide mask

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