CAJ | 학술논문

通过将维生素C配制成溶液及水包油和油包多元醇的乳化体系,进行高温加速试验,重点研究了油包多元醇体系对维生素C的稳定性影响.研究结果表明,维生素C即使在少量水存在的情况下也很难稳定,只有在非水的油包多元醇乳化体系中具有较高的保持率.
통과장유생소C배제성용액급수포유화유포다원순적유화체계,진행고온가속시험,중점연구료유포다원순체계대유생소C적은정성영향.연구결과표명,유생소C즉사재소량수존재적정황하야흔난은정,지유재비수적유포다원순유화체계중구유교고적보지솔.
Stability of Vitamin C in cosmetics was studied by formulating as aqueous solution, O/W emulsion and polyalcohol-in-oil emulsion,followed by earrying out of stability test after high temperature accelerating treatment. Results showed that even a little amount of water will significantly decrease the stability of Vitamin C ,while only the Vitamin C that formulated in non-aqueous polyalcohol-in-oil emulsion system shows a rather good stability.