植物精油的抑菌性探究及其在化妆品中的应用

通过6种精油抑菌性试验,发现肉桂精油、玫瑰精油、甜橙精油具有较好的抑菌性,其中含有高含量醛的肉桂精油抑菌效果最好。研究了在膏霜中添加肉桂精油对防腐体系的影响,实验结果表明:在未添加肉桂精油的膏霜中,防腐剂的用量需添加至0.25%才能对细菌和真菌有较好的抑制效果;在添加了0.01%的肉桂精油的膏霜中,防腐剂的用量只需添加0.1%就能对细菌和真菌有较好的抑制效果。这说明肉桂精油可以降低化妆品中防腐剂的用量。通过皮肤刺激性试验,发现在均能通过防腐测试的前提下,添加了0.01%肉桂精油和0.15%防腐剂的膏霜L/D值为112.26,而只添加了0.25%防腐剂的膏霜L/D值为58.53,说明在化妆品中添加肉桂精油,在降低了防腐剂用量的同时,也降低了化妆品的刺激性。但是,当防腐剂用量均为0.15%时,添加了肉桂精油的膏霜L/D值比未添加肉桂精油的膏霜L/D值略低,这说明肉桂精油本身具有轻微的刺激性。

Study on antibacterial activity of plant essential oils and its application in cosmetics

Through bacteriostatic tests of six essential oil, it is found that cinnamon essential oil, rose essential oil and sweet orange essential oil have better antibacterial activity, and the cinnamon essential oil which contains high content of aldehyde has the best antibacterial effect. The effect of adding cinnamon oil on the antiseptic system in the cream was studied. The results show that the amount of preservative should be added to 0.25% in the cream without adding cinnamon oil to reach better inhibition effect on bacteria and fungi. In the cream with 0.01% cinnamon oil added, the amount of preservative can be adjusted to bacteria and fungi by adding 0.1%. The study demonstrates that the addition of essential oil in cosmetics can decrease the dosage of preservatives. Through skin irritation test, it is found that the L/D value of the cream with 0.01% cinnamon essential oil and 0.15% preservative is 112.26, while that of cream with 0.25% preservative is 58.53. This indicates that adding essential oil in cosmetics could reduce the amount of preservative and the irritation of cosmetics. However, when the amount of preservatives used is 0.15%, the L/D value of the cream to which the essential oil was added is slightly lower than that of the unadded cream, illustrating that the essential oil itself is slight irritating.