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目的确定大果木姜子乳膏最佳的成型工艺参数。方法以离心实验与低温与热恒温实验作为考察指标,对不同基质组方进行筛选。对优选的基质组方以制备的乳膏外观及稳定性作为测评指标,确定最佳的油相组成、乳化剂的用量及乳化温度。结果综合考虑稳定性实验结果,基质C的稳定性最佳;油相(硬脂酸8 g、单硬脂酸甘油酯4 g、蓖麻油8 ml、液体石蜡13 ml)、乳化剂(三乙醇胺2 ml、十二烷基磺酸钠1 g)、乳化温度80℃为本制剂的最佳制备工艺。结论采取合适的成型工艺参数可以尽量避免大果木姜子精油的损失。
Objective To determine the best molding parameters of the large-fruiting wood ginger cream. Methods Taking centrifuge test, hypothermia test and thermo thermostat test as indexes, different matrix groups were screened. For the preferred matrix group, the prepared cream appearance and stability were taken as evaluation indexes to determine the optimal oil phase composition, the amount of emulsifier and the emulsifying temperature. Results The results showed that the stability of matrix C was the best. The stability of the matrix C was the best when the oil phase (stearic acid 8 g, glyceryl monostearate 4 g, castor oil 8 ml and liquid paraffin 13 ml), emulsifier (triethanolamine 2 ml, sodium dodecyl sulfate 1 g), emulsifying temperature of 80 ℃ for the preparation of the best preparation process. Conclusion Adopting proper molding process parameters can avoid the loss of the essential oil of Zingiber officinale.