A kind of peach gum composition, preparation method and application
The technology of a composition and peach gum, applied in the application field of preparing skin care products, can solve the problems of no obvious increase in the yield of polysaccharides, increased electrical conductivity of products, unsuitable for industrialized production, etc., and achieves improved skin gloss, moisturizing skin, Good and timely moisturizing effect
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Embodiment 1-9
[0066] 1) Add 10g of peach gum to 50-500ml of water, the weight ratio of peach gum to water is 1:5-50, to obtain a peach gum mixture;
[0067] 2) heating the peach gum mixture to 60-90°C and keeping it for 1-3h for extraction;
[0068] 3) The mixed solution obtained in step 2) is filtered, and the filtrate is the peach gum extract.
[0069] Determination of the polysaccharide content in the peach gum extract prepared in step 3), the data and results are shown in Table 1.
Embodiment 10
[0071] 1) Grinding the peach gum to 40 meshes to obtain the pulverized peach gum raw material;
[0072] 2) Add 10 g of crushed peach gum to 200 ml of water, the weight ratio of peach gum to water is 1:20, to obtain a peach gum mixture;
[0073] 3) heating the peach gum mixture to 80°C and keeping it for 2h for extraction;
[0074] 4) The mixed solution obtained in step 3) is filtered, and the filtrate is the peach gum extract.
[0075] Determination of the polysaccharide content in the peach gum extract prepared in step 4), the data and results are shown in Table 1.
Embodiment 11-15
[0077] 1) Add 10g of peach gum to 200ml of water, and the weight ratio of peach gum to water is 1:20 to obtain a peach gum mixture;
[0078] 2) Swell the peach gum mixture for 0.5-4h;
[0079] 3) heating the swollen peach gum mixture to 80°C and keeping it for 2 hours for extraction;
[0080] 4) The mixed solution obtained in step 3) is filtered, and the filtrate is the peach gum extract.
[0081] Determination of the polysaccharide content in the peach gum extract prepared in step 4), the data and results are shown in Table 1.
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