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A kind of preparation method of desensitization konjac flour for cosmetics

A technology of konjac powder and cosmetics, which is applied in the field of preparation of desensitized konjac powder, can solve problems such as safety that has not yet been seen in the world, and achieve the effect of increasing added value

Inactive Publication Date: 2018-08-21
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there have been numerous research reports on konjac powder in the field of cosmetics and products, the raw material preparation technology related to its use safety and the safety of its use have not yet been seen in the world.

Method used

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  • A kind of preparation method of desensitization konjac flour for cosmetics
  • A kind of preparation method of desensitization konjac flour for cosmetics
  • A kind of preparation method of desensitization konjac flour for cosmetics

Examples

Experimental program
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Effect test

Embodiment 1

[0024] By crossing 80 mesh sieves (aperture 0.178mm) konjac flour is pulverized 40min time in pulverizing grinder, collects the konjac flour that stays on 200 mesh sieves under 160 mesh sieves, carries out follow-up processing. Take a certain amount of α-amylase in deionized water, adjust the pH value of the solution to 6.5, press the ratio of enzyme liquid (enzyme activity is 5u / g konjac flour): pulverized konjac flour (volume to mass ratio) 3.0:1, mix Spray the enzyme liquid evenly into the crushed konjac flour and mix evenly. The mixture is enzymolyzed at (60±5)°C for 3 hours. After the time is up, heat at 90°C for 10 minutes to inactivate the enzyme. Disperse the enzyme-treated konjac flour in a food-grade ethanol solution with a concentration of 80% by volume. The mass volume ratio of konjac flour to 80% ethanol solution is 1:4. First, turn on the ultrasonic processor and set the power at 100W. Ultrasonic treatment for 40 minutes, and ensure that the extracted material is...

Embodiment 2

[0026] With 80 mesh sieves (aperture 0.178mm) konjac powder is pulverized 40min in pulverizing grinder, collects the konjac powder that stays on the 200 mesh sieve under the 160 mesh sieve, carries out follow-up treatment. Weigh a certain amount of α-amylase in deionized water, adjust the pH value of the solution to 6.5, and mix the enzyme solution (enzyme activity 60u / g konjac flour): pulverized konjac flour (volume to mass ratio) in a ratio of 0.5:1. Spray the solution evenly into the crushed konjac flour and mix evenly. The mixture is enzymolyzed at (60±5)°C for 0.5h. After the time is up, heat at 90°C for 10min to inactivate the enzyme. The enzyme-treated konjac flour is dispersed in a food-grade ethanol solution with a concentration of 90% by volume. The mass volume ratio of the konjac flour and the 90% ethanol solution is 1:15. First, turn on the ultrasonic processor and set the power Ultrasonic treatment at 500W for 20 minutes, and ensure that the extracted material is ...

Embodiment 3

[0028]With 80 mesh sieves (aperture 0.178mm) konjac powder is pulverized 40min in pulverizing grinder, collects the konjac powder that stays on the 200 mesh sieve under the 160 mesh sieve, carries out follow-up processing. Weigh a certain amount of α-amylase in deionized water, adjust the pH value of the solution to 6.5, and mix the enzyme solution (enzyme activity 45u / g konjac flour) : pulverized konjac flour (volume mass ratio) 1.5:1 ratio. The solution is evenly sprayed into the crushed konjac flour and mixed evenly. The mixture is enzymolyzed at (60±5)°C for 2.0h. After the time is up, heat at 90°C for 10min to inactivate the enzyme. The enzyme-treated konjac flour is dispersed in a food-grade ethanol solution with a concentration of 85% by volume. The mass-volume ratio of the konjac flour and the 85% ethanol solution is 1:10. First, turn on the ultrasonic processor and set the power Ultrasonic treatment at 300W for 30 minutes, and ensure that the extracted material is sti...

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Abstract

The invention discloses a method for preparing desensitizing konjac flour for cosmetics. The preparation method integrates technologies of superfine grinding, bio-enzymatic treatment, ultrasonic wave and microwave treatment. On the premise of guaranteeing excellent water absorption, moisture retention, biocompatibility, film forming property and other performances of the konjac flour, animal skin tests prove the safety of the konjac flour in cosmetics. According to the method, the sensitizing ingredient in the konjac flour can be eliminated, and the content of gulcomannan in the konjac flour is increased (over 93 percent), so that the application of the konjac flour is expanded to the fields of cosmetics and medicinal appliances, and the additional value of the konjac flour can be increased. The konjac flour prepared by the preparation method is tested in acute dermal toxicity test, skin irritation / corrosion test, multiple skin irritation tests, skin sensitization tests, acute ocular irritation and the like on New Zealand rabbits and guinea pigs which are tested animals according to Hygienic Standard for Cosmetics (2007 edition) of Ministry of Health P.R. China, and the safety of the konjac flour is proven.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing desensitized konjac flour used in cosmetics. Background technique [0002] Konjac (Amorphophallus Konjac Koch) is a perennial herbaceous plant of the genus Amorphophallus Blume in the family Araceae, and the content of glucomannan in its bulb can reach about 60% of the dry weight. Konjac glucomannan is a polymer polysaccharide linked by glucose and mannose by β-1,4 glycosidic bonds, and it is also a water-soluble dietary fiber. It exists in the form of konjac flour, which is easy to absorb water to form a colloid, and has good hydrophilicity, gelling, thickening, cohesiveness, reversibility, suspension, film-forming and flavoring properties. Konjac glucomannan is not decomposed and digested in the stomach after eating, but is digested in the intestinal tract and can promote the secretion and activation of intestinal enzymes, which h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/9794A61Q19/00
Inventor 钟耕钟典
Owner SOUTHWEST UNIV
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