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서지반출
RETINOL STABILIZATION BY PSEUDO-LIPOSOME AND LAMELLAR LIQUID CRYSTAL
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  • RETINOL STABILIZATION BY PSEUDO-LIPOSOME AND LAMELLAR LIQUID CRYSTAL
  • RETINOL STABILIZATION BY PSEUDO-LIPOSOME AND LAMELLAR LIQUID CRYSTAL
저자명
Lee. Seung-Ji,Jo. Byoung-Kee,Lee. Young-Jin,Ryu. Chang-Suk,Kim. Beom-Jun,Suk. Chang-Hyun
간행물명
大韓化粧品學會誌
권/호정보
1998년|24권 3호|pp.116-122 (7 pages)
발행정보
대한화장품학회
파일정보
정기간행물|ENG|
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기타
이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
서지반출

기타언어초록

It is well known that all-trans-retinol is not only very unstable in heat, light, air, and water, but also skin-irritant despite a good anti-wrinkle effect. Therefore, it is very difficult to stabilize retinol and make the safe retinol containing cosmetics by using a certain concentration of retinol with real effect. In order to dissolve these problems and apply retinol for skin care cream, firstly retinol is to be encapsulated in the vesicle called Liposphere (pseudo-liposome) which is made by homogenizing under high pressure the mixtures of lecithin, retinol, caprylic/capric triglyceride, and hydroalcoholic solution ; and then this retinol containing Liposphere is to be intercalated in lamellar liquid crystal layer which is prepared by emulsifying in an optimal ratio the mixtures composed of non-ionic emulsifier (cetearyl glucoside, sorbitan stearate & sucrose cocoate etc), cetearyl alcohol, stearic acid, cholesterol, and ceramide. In addition, the stability of the retinol containing oil in water cream by adding the polymeric emulsifier such as acrylate /C10-30 alkyl alkylate crosspolymer is to be ensured even at 55 C. Retinol containing oil in water cream prepared through above procedure could be very stable at 45 C for at least 50 days. The structure identification of lamellar liquid crystal was determined using polarized light microscope and electron microscope Conclusively, we could make the very stable retinol containing oil in water cream by triple procedure, that is, encapsulation of retinol in Liposphere, intercalation of retinol in lamellar liquid crystal layer, and assurance of the high temperature stability of cream even at 55 C