跳到主要內容

臺灣博碩士論文加值系統

(3.238.204.167) 您好!臺灣時間:2022/08/13 10:17
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

我願授權國圖
: 
twitterline
研究生:謝松筠
研究生(外文):Song-Yun Shieh
論文名稱:海菜水溶性抽出物在含W/O/W型多重乳化乳液上之應用
論文名稱(外文):Application of Monostroma nitidum Aqueous Extracts on W/O/W Mulitiple Emulsion Lotion
指導教授:陳榮輝陳榮輝引用關係
指導教授(外文):Rong-Huei Chen
學位類別:碩士
校院名稱:國立海洋大學
系所名稱:食品科學系碩士在職專班
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2001
畢業學年度:90
語文別:中文
論文頁數:52
中文關鍵詞:海菜抽出物多重乳化
外文關鍵詞:Monostroma nitidum Aqueous ExtractsW/O/W Mulitiple Emulsion
相關次數:
  • 被引用被引用:3
  • 點閱點閱:516
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:0
本研究之目的在探討海菜(Monstroma nitidum)水溶性抽出物應用在含W/O/W型多重乳化物之乳液的特性、安全性及有效性。
本研究包含二部份,第一部份探討以海菜水溶性抽出物作為乳化安定劑添加於外部連續水相以及內、外部水相皆添加海菜水溶性抽出物對於W/O/W型多重乳化物之形態、平均粒徑與分佈、形成率、流變性質以及安定性的影響;第二部份則探計含海菜水溶性抽出物之W/O/W型多重乳化物之乳液對皮膚敏感性、pH值的變化以及保溼效果之影響。
結果顯示,以二階段乳化方法所製備之乳化物皆為W/O/W多重相乳化物;在外部連續水相及內部分散水相皆添加海菜水溶性抽出物之多重相乳化物,其所形成的內部水滴較小且均勻分散於油滴中,而僅在外部連續相添加三仙膠或海菜水溶性抽出物者,其內部水滴較大且與油膜接觸。隨著內部水相所含海菜水溶性抽出物濃度的提高,所形成W/O/W多重相乳化物之平均粒徑,由6.52 μm下降至4.56 μm,在粒徑分佈上則皆為一窄分佈,顯示分散油滴之粒徑大小,差異不大;在形成率的表現上則隨著內部水相所含海菜水溶性抽出物的濃高提高而增加,可達到99.7 %。
以三仙膠或海菜水溶性抽出物所製備之W/O/W多重相乳化物皆為非牛頓型假塑性流體,表面黏度則隨著內部水相的海菜水溶性抽出物濃度的增加而上升,且在安定性上有較好的表現,在50 ℃貯存可達70天而未有相分離的現象。
添加海菜水溶性抽出物之W/O/W多重相乳化物之乳液的pH值在6.82至6.85之間,接近中性且不會造成皮膚的過敏性;塗抺後,皮膚之pH值會有些微下降但在100分鐘後即恢復原來皮膚之pH值,在皮膚保溼效果上亦以添加海菜水溶性抽出物之效果最好,在塗抺120分鐘後仍具有保溼效果。
The objectives of the study are to explore the effect of using Monostroma nitidum aqueous extracts (aqueous extracts) on the characteristic, efficacy and safety of lotions containing vitamin C and vitamin E in W/O/W multiple emulsion. The study includes 1. To explore the effect of adding Monostroma nitidum aqueous extracts on the morphorlogy, average droplet size, oil globules distribution, yield and rheological properties of the W/O/W multiple emulsions thus prepared. 2. To explore the efficacy of applying lotions containing W/O/W multiple emulsions on water holding, pH value and sensitivity of the skin.
The result shows that the W/O/W emulsions prepared from different formulas by two-stage emulsification method were multiple structure. The particle size of internal droplet decreased with increasing concentrations of aqueous extracts in the internal aqueous phase. For those emulsions formed whithout aqueous extracts in the internal aqueous phase the particles of internal droplets were bigger and they contacted with oil membrane. The distribution of particle size of W/O/W multiple emulsions studied are all in a narrow range. The W/O/W multiple emulsion containing xanthan gum had a diameter ranging between 11 and 14 μm, with a mean value of 10.59 μm. The W/O/W multiple emulsion containing 2.5 ℅ w/w aqueous extracts in external phase and 0.5 ℅ w/w aqueous extracts in inner aqueous phase had a diameter ranging between 3 and 7 μm, with a mean value of 4.56 μm. The W/O/W yield increased with increasing concentrations of aqueous extracts in the internal aqueous phase. All the multiple emulsions containing xanthan gum or aqueous extract were pseudoplastic fluids.
The apparent viscosity and storage stability increased with increasing concentrations of aqueous extracts in the internal aqueous phase.
The pH value of lotions containing W/O/W multiple emulsions were between 6.82 and 6.85. Skin sensitivity shows no erythema by the Daize score test. The pH value of the skin decreased after applying the W/O/W lotions but regained its normal pH value within 100 mins. The lotions containing aqueous extracts have better water holding than that containing xanthan gum.
中文摘要 1
Abstract 3
一、前言 5
二、文獻整理 8
1. 海藻之多醣類 8
2. 海藻之蛋白質 8
3. 海藻多醣類的萃取 9
4. 海藻多醣之功能特性 10
5. 海藻多醣類在化妝品上之應用 11
6. W/O/W多重乳化物 11
6.1. W/O/W多重乳化物的製備 12
6.2. W/O/W多重乳化物的不安定機制 12
6.3. 乳化劑對W/O/W多重乳化物安定性的影響 13
6.3.1. 親脂性乳化劑 13
6.3.2. 親水性乳化劑 14
6.3.3. 乳化劑間之交互作用 14
6.4. 蛋白質對W/O/W多重乳化物安定性的影響 14
6.5. 多醣類對W/O/W多重乳化物安定性的影響 15
6.6. 多重乳化的應用 15
三、材料與方法 17
1. 材料 17
1.1. 海菜原料 17
1.2. 化學藥品 17
1.3. 化妝品原料 17
2. 方法 17
2.1. 海菜水溶性抽出物之製備 18
2.2. W/O/W型多重乳化乳液之製備 18
2.3. W/O/W型多重乳化乳液之物理特性 19
2.3.1. 形態觀測 19
2.3.2. 粒徑與分佈 19
2.3.3. 黏度測定 19
2.3.4. 形成率測定 20
2.4. 含維生素C、維生素E之 W/O/W型多重乳化乳液品質之測定 20
2.4.1. 安定性之測定 20
2.4.1.1. 高溫恆溫試驗 20
2.4.1.2. 循環變溫試驗 21
2.4.1.3. 室溫恆溫試驗 21
2.4.1.4. 離心機分離試驗 21
2.4.1.5. 超音波分離試驗 21
2.4.2. 安全性測試 22
2.4.2.1. 動物試驗法 22
2.4.2.2. W/O/W多重乳化乳液pH值測定 22
2.4.2.3. 皮膚pH值測定 22
2.4.3. 有效性測試 23
四、結果與討論 24
1.W/O/W多重乳化物的物理特性 24
1.1. 分散油滴的形態 24
1.2. 分散油滴的平均粒徑與分佈 24
1.3. 形成率 25
1.4. 含W/O/W多重乳化物之乳液的黏度 26
1.5. 安定性 27
2. 含W/O/W型多重乳化之乳液的安全性與有效性 28
2.1. 皮膚敏感性 28
2.2. 皮膚之pH值變化 29
2.3. 皮膚之保濕性 29
五、結論 31
六、參考文獻 32
七、表 39
八、圖 46
中華民國台灣地區漁業年報,l999,台灣省農林廳漁業局。
呂廷璋,1986,礁膜(Monomstroma nitidum)水溶性多醣的理化性質, 國立台灣海洋大學水產食品科學研究所碩士論文。
李仰川,1999,化妝品學原理,文京圖書有限公司,pp.74-77。
林菀英,2000,海菜水溶性多醣之流變性質及其在血漿擴充劑上之應用,國立台灣海洋大學食品科學研究所碩士論文。
范修榕,2000,水溶性幾丁聚醣在多重乳化O/W/O型乳液上之應用,國立台灣海洋大學食品科學研究所碩士論文。
陳威宇,1999,海菜水溶性抽出物之流變性質及其在溼潤面膜上之應用,國立台灣海洋大學食品科學研究所碩士論文。
劉岦峰,1999,水溶性幾丁聚醣在多重乳化W/O/W型乳液上之應用,國立台灣海洋大學食品科學研究所碩士論文。
蔡震壽與林淑姿,1994,海菜膠中蛋白質與多醣類對乳化特性之影響,食品科學, 21(5): 331-340 。
蔡震壽與林淑姿,1995,海菜膠與蛋白質結合物之乳化特性,中國農業化學學會誌 , 33(1): 104-113 。
蔡震壽與邱宗甫,1996a,酵素處理對海菜水解物之萃取率及乳化特性的影響, 中國農業化學學會誌,34 (2): 241-247。
蔡震壽與邱宗甫,1996b,酵素處理海菜水解物與蛋白質結合物之乳化特性,食品科學 , 23 (1): 35-44 。
蔡震壽與邱宗甫,1996c,酵素處理海菜水解物之濃度、pH值及分子量劃分對乳化特性之影響,食品科學,23 (1): 88-97。
蔡震壽與郭玉華,1994,海菜膠噴霧乾燥粉末的乳化特性,食品科學,21 (6): 413-423 。
蔡震壽與郭玉華,1995,分子量劃分對海菜膠乳化特性的影響,中華民國營養學會誌 , 20 (3): 257-267 。
戴文飛, 1996, 卵磷脂對多重相乳化物形成率及安定性的影響. 國立台灣海洋大學水產食品科學研究所碩士論文。
Amano, H. and Noda, H. 1992. Proteins of protoplasts from several seaweed. Nippon Suisan Gakkaishi 58:291-313.
Bourne, M. C. and Rao, M. A. 1991.Viscosity measurements of foods: In: Instrumental Methods for Quality Assureance in Foods. Ed. Fung, Y. C. and Matthews, R. F. Marcel Dekker, ASQC Quality Press, New York. pp. 211-228.
Chakravarti, A. K., Chowdhury, S. B. and Mukherjee, D. C. 2000. Liquid membrane mulsion process of separation of copper(II) from easte water. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 166(1-3): 7-25.
Chen, R. H. and Lin, W. C. 1992. Effect of shear rate, temperature, ionic strength, and pH on the rheological properties of chitosan solution. J. Fish. Soc. Taiwan 19: 299-309.
Delben, F., Lapasin, R. and Pricl, S. 1989. Rheology of aqueous N-carboxymethyl chitosan systems. In: Chitin and Chitosan. Eds. by Skjak-Brek, G., Anthonsen, T. and Sandford, P. Elsevier Applied Sci. Publishers, New York. pp. 491-500.
Dickinson, E., Murray, B. and Stainsby, G. 1988. Protein adsorption at air-water and oil-water interfaces. In : Advances in Food Emulsions and Foams.. Ed. By Dickinson, E. and Murray, B. Elservier Applied Science Press, London. pp. 123-162
Draize, F., Woodard, G., Calvery, H. O. 1948. Appraisel of the safety of chemicals in food, drugs and cosmetics. Pharmacol. 93: 377-392.
Engel, R. H., Riggi, S. J. and Fahrenbach, M. J. 1986. Insulin: Intestinal absorption as water-in-oil-in-water emulsions. Nature 219: 856-869.
Fleurence, J., Coeur, C. L., Mabeau, S., Maurice, M. and Landrein, A. 1995. Comparison of different extractive procedures for proteins from the edible seaweeds Ulva rigida and Ulva rotundata. J. Appl. Phycol. 7: 577-582.
Florence, A. T. and Whitehill, D. 1981. Some featrures of breakdown in water-in-oil-in water multiple emulsions. J. Colloid. Interface Sci. 79(1): 243-256.
Gallarate M., Carlotti M. E., Trotta M. and Bovo B. 1999. On the stability of ascorbic acid in emulsified systems for topical and cosmetic use. Int. J. Pharm. 188: 233-241.
Garti, N. 1997. Double emulsions- scope, limitations and new achievements. Colloids and surfaces A: Physicochemical and Engineering Aspects. 123-124: 233-246.
Geiger, S., Tokgoz, S., Fructus, A., Jager-Lezer, N., Seiller, M., Lacombe, C. and Grossiord, J.-L. 1998. Kinetics of swelling-breakdown of a W/O/W multiple emulsion possible mechanisms for the lipophilic surfactant effect. J. Control. Release. 52: 99-107.
Glicksman, M. 1983. Functional properties. In : Food Hydrocolloids. Vol. I,. ED by Clicksman, M. CRC Press, New York. pp. 47-101.
Gordon, I. R. 1992. Food application of hydrocolloids in Western European in the 90s. In : Gums and Stabilisers for the Food Industry. 6. Ed. by Phillips, G. O. Williams, P. A. and Wedlock, D. J. IRL Press, Oxford. pp. 16-28.
Harada N. and Maeda M. 1998. Chemical structure of antithrombinactive rhamnan sulfate from Monostruma nitidium. Biosci. Biotech. Biochem. 62: 1647-1652.
Hayakawa Y., Hayashi T., Lee J. B., Srisomporn P., Maeda M., Ozawa T. and Sakuragawa N. 2000. Inhibition of thrombin by sulfated polysaccharidess isolated from green algae. Biochim. Biophys. Acta 1543: 86-94.
Ito, K. and Hori, K. 1989. Seaweed : Chemical composition and potential food uses. Food Reviews International, 5: 101-144.
Jager-Lezer, N., Terrisse, I., Bruneau, F., Tokgoz, S., Ferreira, L., Clausse, D., Seiller, M. and Grossiord, J. L. 1997. Influence of lipophilic surfactant on the release kinetics of water-soluble molecules entrapped in a W/O/W multiple emulsion. J. Control. Release. 45(1): 1-13.
Lambert, O., Nagele, O., Loux, V., Bonny, J.D. and Lauvet, M. H. 2000. Poly (ethylene carbonate) microspheres: manufacturing process and internal structure characterization. J. of Controll. Release. 67: 89-99.
Lee J. B., Yamagaki T., Maeda M. and Nakanishi H. 1998. Rhamnan sulfate from cell walls of Monostruma batissimum. Phyto chemistry. 48: 921-925.
Lillford, P. J. and Norton, I. T. l992. Food hydrocolIoids an end user''s viewpoint In: Gums and Stabilisers for the Food Industry. 6. Ed. by Phillips, G. O., Williams, P. A. and Wedlock, D. J. IRL Press, Oxford. pp. 3-15.
Maeshige, S. 1962. Chemical studies on the green alga Monostruma nitidium Wittrock-I components sugar of the mucilage. Bull. Jap. Sci. Fish: 28(3): 326-334.
Matsumoto, S., Makino, H. and Ueno, A. 1987. Formation of W/O/W emulisons through the simple agitation of oil-water mixtures. J. Jpn. Oil Chem. Soc. 36 (5): 20-24.
Matsumoto, S., Ueda, Y., Kita Y. and Yonezawa, D. 1978. Preparation of water-in-olive oil-in-water multiple phase emulsions in an eatable form. Agric. Biol. Chem. 42 (4): 739-744.
Mekideche, N. and Briand, N. 1994. Out of the blue soap. Perfamery & Cosmetics. 67(3): 73-78.
Miller, R .A. and Hoseney, R.C. 1993. The role of xamthan gum in white layer cakes . Cereal Chemistry 70(5): 585-585.
Muguet V., Seiller M., Barratt G., Ozer O., Marty J. P. and Grossiord J. L. 2001. Formulation of shear rate sensitive multiple emulsions. J. Control. Realease 70: 37-49.
Nakhare, S. and Vyas, S. P. 1996. Preparation and characterization of multiple emulsion based systems for controlled diclofenac sodium release. J. Microencapsulation. 13 (3): 281-292.
Nishide, E. 1981. Extraction of fructose containing polysaccharide from the brown alga kjellmanidlla crassifolia. Bull. Jap. Soc. Sci. Fiseries. 47: 1233-1235.
Ohno M. 1995. Cultivation of Monostrom nitidum (Chlorophyta) in a river estuary, southern Japan. J. Appl. Phycol. 7(2): 207-213.
Pelegrin, Y.F., Robledo, D. R. and Garcia, G., 1995. Seasonal agar yield and quality in Gelidium canarieusis (Grunow)seoane-camba(Gelidiales, Rhodophyta)from gran canaria, Spain. J. Appl. Phycol. 7: 141-144.
Roeck-Holtzhauer, Y. G. 1991. Uses of Seaweeds in Cosmetics. In: Seaweed Resources in Europe, Uses and Potential. Ed by Guiry M. D. and Blunden G. John Wiley & Sons, Sussex. pp. 83-93.
Sandford, P. A. 1985. Application of marine polysaccharide in the chemical industry. In: Biotechnology of Marine Polysaccharide. Ed. by Colwell, R. R., Pariser, E.R. and Sinskey, A. J. Hemisphere Publishing Corpo, Washington, pp. 453-516.
Sherman, P. and Parkinson, C. 1978. Measurement of phase inversion temperature above 100℃. Prog. Colloid Polymer Sci. 63: 10-16.
Silva-Cunha, A., Grossiord, J. L., Puisieux, F. and Seiller, M. 1997. Insulin in W/O/W multiple emulsions: preparation, characterization and determination of stability towards proteases in vitro. J. Microencapsulation. 14(3): 311-319.
Steven, B. J. H. and Selvendran, R. R. 1984. Structural features of cell-wall polymers of the apple. Carborhyr. Res. 121: 135-155.
Vaziri, A. and Warburton, B. 1995. Improved stability of w/o/w multiple emulsions by addition of hydrophilic colloid components in the aqueous phases. J. Microencapsulation. 12 ( 1): 1-5.
Wen L. and Papadopoulos K. D. 2000. Visualization of water transport in W1/O/W2 emulsions. Colloids and Surfaces A: Physicochemical and Aspects 174: 159-167.
Yazan, Y., Arslan, K. and Seiller, M. 1997. Formulation and evaluation of a multiple emulsion containing glycolic acid. Drug Cosmetics Industry. 160(1): 30-37, 101-103.
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top