火龙果色素唇膏的制备及工艺优化

doi:10.3976/j.issn.1002-4026.2025025

山东科学

• 中药与天然活性产物 •

火龙果色素唇膏的制备及工艺优化

宋盈萱，尹馨一，梁淑蕾，张馨予，郑振佳^*

山东农业大学食品科学与工程学院，山东省高等学校食品营养与健康重点实验室，山东泰安 271018

收稿日期:2025-03-13 接受日期:2025-05-07 上线日期:2025-10-23
通信作者: 郑振佳 E-mail:zhengzhenjia@sdau.edu.cn
作者简介:宋盈萱（2004—），女，本科在读。 E-mail: 13153850669@163.com
基金资助:
山东省科技型中小企业创新能力提升工程（编号：2024TSGC0483）

Preparation and process optimization ofpitaya pigmentlipstick

SONG Yingxuan, YIN Xinyi, LIANG Shulei, ZHANG Xinyu, ZHENG Zhenjia^*

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Taian 271018, China

Received:2025-03-13 Accepted:2025-05-07 Online:2025-10-23
Contact: Zheng Zhenjia E-mail:zhengzhenjia@sdau.edu.cn

摘要/Abstract

摘要： 以火龙果色素为主要原料制备天然色素唇膏。选取蜂蜡、椰子油、可可脂和火龙果色素添加量4个因素，以综合感官品质评价为指标，进行单因素和响应面试验，确定火龙果色素唇膏最优配比并进行质构分析。火龙果色素唇膏最优配比为蜂蜡添加量3.98 g、椰子油添加量12.05 g、可可脂添加量1.00 g、火龙果色素添加量0.95 g。在此工艺条件下进行验证实验，得到火龙果色素唇膏的感官评分为95.07±1.08，与理论预测值接近。制备的唇膏质地丝滑，膏体软硬适中，色泽性质稳定，对皮肤无敏感刺激。此研究为火龙果副产物的产品开发提供参考，满足消费者对于唇膏产品天然性和安全性的要求。

关键词: 火龙果色素, 唇膏, 感官评价, 质构分析

Abstract: A natural pigment lipstick was developed using pitaya pigment as the primary ingredient. Four factors—the amounts of beeswax, coconut oil, cocoa butter, and pitaya pigment—were selected. Single-factor and response surface tests were conducted, with comprehensive sensory evaluation as the assessment criterion, to determine the optimal formulation for the pitaya pigment lipstick and to conduct texture analysis. The results showed that the optimal formulation for the pitaya pigment lipstick comprised 3.90 g beeswax, 12.34 g coconut oil, 1.00 g cocoa butter, and 0.96 g pitaya pigment. Under these conditions, the validation test yielded a sensory evaluation score of 95.07 ± 1.08, which closely matched the predicted value. The resulting lipstick had a smooth texture, moderate hardness, stable color, and caused no sensitive irritation to the skin. This study provides a reference for the development of pitaya byproducts and meets consumer demand for natural and safe products.

Key words: pitaya pigment, sensory evaluation, texture analysis, lipstick

中图分类号:

TS202.1

宋盈萱, 尹馨一, 梁淑蕾, 张馨予, 郑振佳. 火龙果色素唇膏的制备及工艺优化[J]. 山东科学, 0, (): 1-.

SONG Yingxuan, YIN Xinyi, LIANG Shulei, ZHANG Xinyu, ZHENG Zhenjia. Preparation and process optimization ofpitaya pigmentlipstick[J]. Shandong Science, 0, (): 1-.

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火龙果色素唇膏的制备及工艺优化

Preparation and process optimization ofpitaya pigmentlipstick

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