INTERNATIONAL JOURNAL OF COSMETIC SCIENCE
·
2016
·Vol. 38
·期 5
·481-486
·
IF 1.542
F. M. Zibetti,A. C. A. Cardoso,G. C. Desmarais,K. B. de Almeida,L. M. do Nascimento,L. F. Rolim,M. S. Rocha,N. G. D. Duarte,P. H. R. A. Azevedo,J. L. Araújo,S. C. Mourão,D. Q. Falcão
en This link goes to a English section fr This link goes to a French section Objectives The aim of this study was to evaluate by central composite design the influence of colouring agents in lipstick colour, expressed by L* , a* , b * parameters (CIELab system) where L* indicates lightness, and a* and b* are the chromaticity coordinates. The a* indicates colour direction from red to green and b* from yellow to blue. Methods Lipsticks were formulated as described by (Recent Adv. Prosp. Potent Med. Plants, 2009 and 39). The combined effect of three variables (dye, pigment and opacifier) was evaluated by different formulations in a central composite design. Colour parameters ( L* , a* , b *) were analysed by reflectance spectrophotometry. Lipsticks were characterized by visual analyses and melting point. Results All formulations were integrate and homogeneous. The pigments and dye do not influence in colour transfer neither in melting point of lipsticks. On the other hand, results indicated that variables studied show influence only in parameter b *, whereas for L * and a * values there was no significant difference ( P < 0.05). Conclusion It was possible to verify that only the colour parameter b * was influenced by the variation in colouring agent's concentrations in lipstick formulation, leading to the production of the colour ranging between violet and light red. Such results are useful for developing new lipstick formulations to obtain the desired colour in the final product. Résumé en This link goes to a English section fr This link goes to a French section Objectif L'objectif de cette étude était d'évaluer par Composite Central Design l'influence des agents colorants dans les rouges à lèvres, exprimée par les paramètres L *, a *, b * (système CIELab) où L * indique la clarté, et a * et b * sont les coordonnées chromatiques. a * indique la direction de la couleur du rouge au vert et b * du jaune au bleu. Méthodes Des rouges à lèvres ont été formulées comme décrit par Dwivedi et al. (2009). L'effet combiné de trois variables (colorant, pigment et opacifiant) a été évalué par différentes formulations dans un Composite Central Design. Les paramètres de couleur ( L *, a *, b *) ont été analysés par spectrophotométrie d'absorption. Les rouges à lèvres ont été caractérisés par des analyses visuelles et leur point de fusion. Résultats Toutes les formulations étaient visuellement homogène. Les pigments et colorants n'influencent pas le transfert de couleur ni le point de fusion des rouges à lèvres. D'autre part, les résultats indiquent que les variables étudiées n'ont qu'une influence sur le paramètre b *, alors que les valeurs L * et a * n'avaient pas changés de manière significative ( P < 0.05). Conclusion Il était possible de vérifier que seul le paramètre de couleur b * a été influencée par la variation de la concentration des agents colorants dans la formulation de rouge à lèvres, pour toute couleur comprise entre le violet et le rouge clair. Ces résultats sont utiles pour le développement de nouvelles formulations de rouges à lèvres afin d'obtenir la couleur désirée dans le produit final.
研究领域:
化妆品科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 5
·e16582
·
IF 2.609
Hua Yang,Xuexue Chen,Xiaomin Li,Dianhui Wu,Guolin Cai,Jian Lu
The effects of ascorbic acid (VC), reduced glutathione (GSH), sulfur dioxide (SO 2 ), chitosan, and ethylenediaminetetraacetic acid disodium (EDTA-2Na) on the color parameters of Dangshan pear wine during storage were investigated. The different addition amounts of VC and EDTA-2Na increased the browning degree of pear wine, and chitosan had a weak inhibitory effect on the browning of pear wine. The addition of 0.01%, 0.05%, and 0.10% GSH reduced the browning degree of pear wine by 8.80%, 13.82%, and 5.02%, respectively; 0.05% GSH decreased the color saturation and increased the brightness during the storage of pear wine. Adding 0.05% and 0.10% SO 2 reduced the browning degree of pear wine by 14.73% and 21.05%, respectively, the inhibitory effect for browning was significant, 0.10% SO 2 reduced the brightness of pear wine during storage. This result showed that GSH and SO 2 were the most effective candidate inhibitors for Dangshan pear wine browning. Novelty impact statement The addition of 0.05% GSH reduced the browning degree of pear wine by 13.82%. Adding 0.10% SO2 reduced the browning degree of pear wine by 21.05%. GSH and SO2 were the most effective inhibitors for Dangshan pear wine browning.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Analytical Methods in Chemistry
·
2020
·
IF 1.878
Fei Sun,Xiaolu Yang,Fei Liu,Ying Zhang,Shumei Wang,Hui Cao,Jiang Meng
In this study, high-performance liquid chromatography (HPLC) and colorimeter were applied to evaluate the quality of different species and differently prepared slices of Zedoray Rhizome samples with the aid of chemometric tools. Fifty batches of Zedoray Rhizome samples from different species and forty-two batches of Zedoray Rhizome samples from differently prepared slices were collected. The quantitative method was developed using HPLC to simultaneously determine the contents of twelve chemical ingredients in Zedoray Rhizome. The colour parameters L, a, and b were measured by a colorimeter. Then, the collected data were analyzed by the principal component analysis and Pearson correlation analysis. The results showed that the proposed method was capable of accurately determining the contents of the twelve chemical ingredients and the colour parameters for the collected samples. There was a dramatic difference in the contents of the chemical ingredients and in the colour parameters among different species and differently prepared slices of Zedoray Rhizome samples. This study reveals that combining HPLC, colorimeter, and chemometric tools can provide a new approach to comprehensively evaluate the quality of Zedoray Rhizome samples.
研究领域:
中药学
·
分析化学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Plant Science
·
2022
·
IF 6.627
Su Xuexia,Bai Cuihua,Wang Xianghe,Liu Huilin,Zhu Yongcong,Wei Leping,Cui Zixiao,Yao Lixian
Fruit color is a decisive factor in consumers’ preference. The bright red color of litchi fruit is associated with its high anthocyanin; however, poor fruit coloration is a major obstacle in litchi plantation. The role of spraying mineral nutrient salts such as KH2PO4, KCl, K2SO4, and MgSO4 on litchi pericarp pigmentation was examined by a field trial, and the relation between human visual color preference versus pericarp pigments and hue-saturation-brightness (HSB) color parameters was investigated. K2SO4-sprayed litchi fruit gained the maximum popularity for its attractive red color. Spray of K and Mg salts decreased the buildup of yellowish pigments, but increased the accumulation of red ones, with the exception of slightly reduced anthocyanins in KH2PO4-sprayed fruit, by regulating the activities of enzymes involved in anthocyanidin metabolism and decreasing pericarp pH, leading to varied pericarp pigment composition. K2SO4 spray generated the highest percentage of cyanidin-3-glucoside over all pigments in pericarp. Correlation analysis shows the percent of cyanidin-3-glucoside, superior to anthocyanin concentration and HSB color parameters, was a reliable indicator to fruit color preference. This work demonstrates that spray of suitable mineral salt can regulate pericarp pigment profile, and is an effective approach to improve fruit pigmentation and promote its popularity.
研究领域:
农学
·
园艺学
·
植物生理学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）