摘要：以美藤果油为主要油脂，控制温度及搅拌速度的条件下慢慢将水相加入油相制备得到卸妆油产品，调整配方，优化工艺。磋商了乳化剂种类比例，用量，油水比例，加工工艺，搅拌速度等不同因素对所制备卸妆油的影响。结果表明：实验后发现复配乳化剂搭配为吐温80及司盘80，比例为4：6，效果较为理想的水：油比例分别是3:7,5:5,6:4及7：3，搅拌速度越快越好。所制备卸妆油要能够溶解油脂，遇水乳化。71248

毕业论文关键词： 卸妆油；美藤果油；制备工艺；乳化剂；配方设计

Preparation of the discharge of oil from a pure plant source

Abstract: The vine fruit oil as the main oil, control temperature and stirring speed under the condition of slowly adding water phase to oil phase preparation for discharge makeup oil products, adjust the formula, optimization of process. This paper discusses the effect of emulsifier type, dosage, oil water ratio, processing technology, mixing speed and other factors on the preparation of discharge makeup oil. Results show that the best emulsifier for twain 80 and span 80 collocation, ratio of 4:6, the effect is more ideal: water oil ratio is 3:7 respectively, 5:5, 6:4 and three, stirring speed the sooner the better. The preparation of the discharge makeup oil should be able to dissolve the oil and emulsify the water. 

Key words: Discharge makeup oil; the vine fruit oil; emulsifier;the preparation process; Formula design

目录

1 绪论 4

1.1美藤果油的介绍 4

1.2美藤果油的发展前景 4

1．2.1　食品方面的应用 4

1．2.2　药品方面的应用 5

1.2.3　化妆品方面的应用 5

1.3 卸妆油的概述 6

1.4 卸妆油制备的基本原理 7

1.5 反胶束 8

1.5.1反胶束体系 8

1.5.2 乳化剂种类对反胶束形成的影响 9

1.6 微乳液 10

1.6.1形成微乳液的条件 11

1.6.2 乳化剂对微乳液的影响 11

1.7 油包水体系 13

1.8 本课题研究的意义 14

2 实验 14

2.1 实验原料与仪器 14

2.1.1 实验原料 14

2.1.2 实验仪器 14

2.2 实验方法 15

2.3 实验内容 15

2.3.1 添加美藤果油及未添加的油相体系对比 15

2.3.2 乳化剂种类的筛选 16

2.3.3 乳化剂用量及复配比例 16

2.3.5 加工工艺，搅拌速度对体系的影响 17

3 实验结果与讨论 17

3.1 添加美藤果油及未添加的油相体系对比 17

3.2 乳化剂种类的筛选 17

3.3 乳化剂用量及复配比例 19

3.4 油水比例对体系稳定性的影响 20