排序法在膏霜类化妆品感官评价中的应用
详细信息 查看官网全文
- 英文论文题名：Application of ranking to sensory evaluation of cream cosmetics
- 论文作者：周兆清 ; 尹月煊 ; 吴金昊 ; 赵华
- 英文论文作者：Zhou Zhao-qing ; Yin Yue-xuan ; Wu Jin-hao ; Zhao Hua ; School of Science ; Beijing Technology and Business University
- 年：2016
- 作者机构：北京工商大学理学院;
- 论文关键词：化妆品 ; 感官评价 ; 排序检验法
- 英文论文关键词：cosmetic ; sensory evaluation ; ranking test
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国化妆品学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Cosmetic China
- 语种：中文
- 分类号：TQ658.21
- 学会代码：ZGXE
- 会议名称：第十一届中国化妆品学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：7
- 文件大小：846k
- 原文格式：O
- 会议级别：全国
摘要
探讨了四种不同乳化剂对膏霜类产品肤感特性的影响。采用排序法对化妆品使用过程(外观阶段、挑起阶段、涂抹阶段、涂后阶段)中的14项感官特性指标进行评价,运用Friedman秩和检验及最小显著差数(LSD)法进行数理统计,并使用统计直方图和雷达图对结果分析得出,四种样品除在油润感、黏感、潮润感保持度上差异不明显,其他各指标上均有显著性差异。实验结果表明,运用排序法可以表征乳化剂种类对膏霜产品的肤感特性具有不同程度的影响,且建立的膏霜化妆品排序法感官评价方法,对化妆品的开发和使用具有参考价值。
The influence of four kinds of emulsifier on sensory characteristics of cosmetic emulsion is explored.The 14 sensory attributes during the use of cosmetics(including Appearance,Pick-up,Rub-out,Afterfeel evaluation) are evaluated by ranking.Friedman test and LSD method are used for mathematical statistics.The analysis results by using statistic Histogram and radar map demonstrates that most of attributes for four samples were significantly different except oily feeling,stickiness and moisture.Results reveal that different emulsifier can confer to cream a very different skin feel through application of ranking.In addition,The method of ranking for sensory evaluation on cream cosmetic is established,which is a great reference for the development and use of cosmetics.
The influence of four kinds of emulsifier on sensory characteristics of cosmetic emulsion is explored.The 14 sensory attributes during the use of cosmetics(including Appearance,Pick-up,Rub-out,Afterfeel evaluation) are evaluated by ranking.Friedman test and LSD method are used for mathematical statistics.The analysis results by using statistic Histogram and radar map demonstrates that most of attributes for four samples were significantly different except oily feeling,stickiness and moisture.Results reveal that different emulsifier can confer to cream a very different skin feel through application of ranking.In addition,The method of ranking for sensory evaluation on cream cosmetic is established,which is a great reference for the development and use of cosmetics.
引文
[1]周家春.食品感官分析[M].北京:中国轻工业出版社,2013:1.
[2]赵镭,刘文,汪厚银,等.GB/T 12315-2008感官评价方法学排序法[S].北京:中国标准出版社,2008.
[3]吕庆云,贾喜午.营养复合米品质评价方法研究[J].安徽农业科学,2015,06:276-277.
[4]章学东,楼立峰,张成先,等.优质肉鸡的感官评价方法研究[J].中国畜牧杂志,2014,22:81-86.
[5]刘文,赵镭,汪厚银,等.GB/T 13868-2009感官分析建立感官分析实验室的一般导则[S].北京:中国标准出版社,2009.
[6]Gilbert,Laura,Picard,et al.Impact of Polymers on Texture Properties of Cosmetic Emulsions:A Methodological Approach.[J]Journal of Sensory Studies,2012,27(5):392-402.
[7]ASTM International.ASTM E1490-11 Standard Guide for Two Sensory Descriptive Analysis Approaches for Skin Creams and Lotions[S].ASTM,West Conshohocken,PA,2011.
[8]赵华,王硕,董银卯,等.成对比较检验在乳液基质化妆品感官评定中的应用[J].科技导报,2011,05:56-61.
[9]史波林,赵镭,奂畅,等.感官评价小组及成员排序能力评估的一般导则[J].食品科学,2014,17:346-350.
[2]赵镭,刘文,汪厚银,等.GB/T 12315-2008感官评价方法学排序法[S].北京:中国标准出版社,2008.
[3]吕庆云,贾喜午.营养复合米品质评价方法研究[J].安徽农业科学,2015,06:276-277.
[4]章学东,楼立峰,张成先,等.优质肉鸡的感官评价方法研究[J].中国畜牧杂志,2014,22:81-86.
[5]刘文,赵镭,汪厚银,等.GB/T 13868-2009感官分析建立感官分析实验室的一般导则[S].北京:中国标准出版社,2009.
[6]Gilbert,Laura,Picard,et al.Impact of Polymers on Texture Properties of Cosmetic Emulsions:A Methodological Approach.[J]Journal of Sensory Studies,2012,27(5):392-402.
[7]ASTM International.ASTM E1490-11 Standard Guide for Two Sensory Descriptive Analysis Approaches for Skin Creams and Lotions[S].ASTM,West Conshohocken,PA,2011.
[8]赵华,王硕,董银卯,等.成对比较检验在乳液基质化妆品感官评定中的应用[J].科技导报,2011,05:56-61.
[9]史波林,赵镭,奂畅,等.感官评价小组及成员排序能力评估的一般导则[J].食品科学,2014,17:346-350.