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題 名 | 脂肪酸組成與鹼化率對皂體硬度的影響=The Effect of Fatty Acid Composition and Alkalized Rate for Soap Hardness |
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作 者 | 楊智傑; 張乃方; 官常慶; | 書刊名 | 美容科技學刊 |
卷 期 | 8:1 2011.03[民100.03] |
頁 次 | 頁17-24 |
分類號 | 466.4 |
關鍵詞 | 肥皂; 脂肪酸組成; 鹼化率; 碘價; 硬度值; Soap; Fatty acid composition; Alkalized rate; Iodine value; INS value; |
語 文 | 中文(Chinese) |
中文摘要 | 以複合脂肪酸鹽所製成之肥皂為人類應用最早的洗淨用品,傳統的肥皂製作是選用不同的動植物油脂,經過加熱溶解混合後,再加入鹼液一起共煮至完全皂化,即得到肥皂產物。近年因手工皂的推廣和普及,改良過去的熱製做皂法,所使用的油脂更加多樣化,而且多種油脂的配合也獲得更好的洗感。肥皂成品的許多特性與做皂油脂的複雜脂肪酸組成有關,卻難以直觀地獲知其結果,目前普遍使用INS值預測各油脂的成皂硬度,此數值由皂化價與碘價相減所得。本實驗選用幾種脂肪酸組成差異較大的植物油進行皂化,探討其中飽和脂肪酸含量及不同鹼化率與成皂硬度的關係,結果發現:飽和脂肪酸含量越高則成皂越硬,在鹼化率部分也有相同的表現,在比對實測皂化價與碘價後計算所得的INS值亦有一定的參考價值。 |
英文摘要 | The soap made from complex fatty acid salts is the earliest cleanser for human. For the traditional production of soap, many kinds of oils have been chosen, heated and alkalized. The product of hot process soap is obtained until that saponification been completely. Because of popularization of handmade soap, the hot process has been improved in recent years. By diversifying and matching the oils, sense of washing could be better. Complex fatty acids of oils have relation with many characteristics of soap, but they cannot be aware visually. At present, the INS value is applied to estimate the hardness of soap product. This value is obtained from the saponification value and iodine value subtracted. Because their compositions have major difference in fatty acids, several oils taken to investigate into alkalized rate and hardness of soap. The results found that higher quantity of saturated fatty acid content makes soap harder, and it is same behavior in the alkalized rate. The INS value has its merit after comparing to the saponification value and iodine value measured actually. |
本系統中英文摘要資訊取自各篇刊載內容。