摘要：本文的主要内容有美藤果油理化性能、乳液的定义、制备美藤果油乳化体的方法以及乳液制备的相关技术。本实验是以美藤果油为主要的基质，加入各种乳化剂、保湿剂等原料制成O/W（水包油）的乳液体系，并通过改变不同的影响因素来达到优化配方工艺的目的。并按照有关的标准对做出的产品进行了性能测试及评价，其结果显示: 乳液的感官评价和理化指标经过检测均与国家标准相符，其中耐热耐寒性和离心稳定性等理化性质达到并超过了优级品的标准要求; 使用了显微镜对市面上的成品乳液以及所制得的体系的形貌特征、粒径大小进行了分析与对比。该乳液颗粒均匀，基本为球状，与市面上的对照商品乳液的粒径均匀度相当; 该乳液的刺激性较小，安全性良好，具有优秀的保湿效果，且能明显的感到肌肤变得柔软。并介绍了本次毕业设计中所需实验材料、仪器设备、实验的设计改进思路、具体步骤、逐步拟定的实验方案和成果目标。82264

毕业论文关键词：美藤果油；乳液体系；配方建立；制备方法

Establishment of emulsification system of Sacha Inchi Oil and its application in emulsion

Abstract：The main contents of this paper are the physical and chemical properties of the sacha inchi oil, the definition of the emulsion, the preparation of the rat vine oil emulsion and the preparation of emulsion related technology。 This experiment is based on the sacha inchi oil as the main substrate, adding a variety of emulsifiers, humectants and other raw materials made O / W (oil-in-water) emulsion system, and by changing the different factors to achieve the optimal formulation process purpose。 The results show that the sensory evaluation and physical and chemical indexes of the emulsions are in accordance with the national standard, and the physical and chemical properties such as cold resistance and centrifugal stability are in good condition。 The results show that the sensory evaluation and physical and chemical indexes of the emulsion are tested according to the relevant standards。 The characteristics of the finished product emulsion and the morphology and particle size of the prepared system were analyzed and compared by using biological microscope。 The emulsion particles are homogeneous and are substantially spherical in shape, comparable to the uniformity of the particle size of the control product emulsion in the market。 The emulsions are less irritating, have good safety, have excellent moisturizing effect, and can obviously feel the skin becomes soft The And introduced the design materials, equipment and experiments needed to improve the design ideas, concrete steps, and gradually set up the experimental program and the results of the goal。

Keywords：Sacha Inchi Oil; emulsion system; formulation establishment; preparation method

目录

1 绪论 1

1。1 概述 1

1。1。1乳状液 1

1。1。2乳化剂 1

1。1。3美藤果油 1

1。1。4乳液的制备 2

1。2 本课题研究现状 2

1。3 本课题的研究的目的和意义 3

2 实验材料与方法 4

2。1 实验材料与试剂 4

2。1。1 实验试剂 4

2。2 实验仪器与设备 4

2。3