표제지
목차
Ⅰ. 서론 12
Ⅱ. 재료 및 방법 16
1. 재료 16
2. 방법 16
1) 알로에 베라 겔의 조제 16
2) 흑목이, 흰목이 버섯 다당의 추출 및 조제 17
3) 알로에, 흑목이 및 흰목이 다당의 특성 비교 17
4) 실험설계 19
5) 안정성 평가방법 21
6) 제제의 특성 측정 24
Ⅲ. 결과 및 고찰 31
1. 소재의 최적화 31
1) 기본소재의 성분특성 검토 31
2) Taguchi 법에 의한 최적 함량 검토 40
2. 혼합물 실험법에 의한 구성성분의 비율 검토 51
3. 최적비율을 적용한 제제와 대조군의 비교 58
1) 제제의 물성과 안정도 58
2) In vivo 피부 보습능 63
3) 피부투과능 66
4. 제제의 방부력 74
5. 제제의 사용감 76
Ⅳ. 결론 83
참고문헌 85
Summary 91
Table 1. Composition of gel formulation 20
Table 2. Treatment combinations of experimental variables and levels by L₉(3²) orthogonal array design of Taguchi method 22
Table 3. Level and composition of chelating agent, oil and preservative by mixture design 23
Table 4. Evaluation for physical parameter changes after 2 weeks at each temperature of gel formulation 39
Table 5. Evaluation for physical parameter changes after 1 week at 55℃ of formulation by Taguchi method. 41
Table 6. Analysis of effect factor on phase stability, color stability and viscosity by orthogonal array design 47
Table 7. Analysis of variance of overall desirability 50
Table 8. Evaluation for physical parameter changes after 1 week at 55℃ of formulation by design of mixture experiment 53
Table 9. Analysis of variance for phase stability 59
Table 10. Analysis of variance for viscosity 60
Table 11. Compositions of control formulation (Formulation 1) and optimized formulation (Formulation 2) 62
Table 12. Evaluation for physical parameter changes during 4 weeks at 5℃, 250c and 37℃ of formulation 1 and formulation 2 64
Table 13. In vitro parameters for glucomannan penetration of formulation 1 and formulation 2 across cellulose membrane 70
Table 14. In vitro parameters for total sugar penetration of formulation 1 and formulation 2 across cellulose membrane 71
Table 15. Result of challenge test 78
Table 16. Analysis of variance for each item of sensory evaluation 81
Figure 1. 1H-NMR spectra for polysaccharides of Aloe vera, Tremella fuciformis and Auricularia auricular 32
Figure 2. FT-IR spectra for polysaccharides of Aloe vera, Tremella fuciformis and Auricularia auricular. 33
Figure 3. TGA curves for polysaccharides of Aloe vera, Tremella fuciformis and Auricularia auricular. (A.v : Aloe vera, T.f : Tremella... 35
Figure 4. DTG curves for polysaccharides of Aloe vera, Tremella fuciformis and Auricularia auricular. A.v : Aloe vera, T.f : Tremella... 36
Figure 5. Gel permeation chromatogram for polysaccharides of Aloe vera, Tremella fuciformis and Auricularia auricular. (A.v : Aloe vera, T.f : Tremella... 38
Figure 6. Viscosity of initial and after 1 week at 55℃ 43
Figure 7. Degree of viscosity (Hedonic score) of gel formulation. 44
Figure 8. Hedonic score of phase and color stability after 1 week at 55℃ of gel formulation. 45
Figure 9. Individual desirability of color, phase stability and viscosity level at 2 factors(Aloe vera and Auricula ria auricula %). 48
Figure 10. Overall desirability at 2 factors (Aloe vera and Auricularia auricula %). 49
Figure 11. Change of viscosity and pH of gel formulation that initial and after 1 week at 55℃. 54
Figure 12. Hedonic score of viscosity, phase stability and color stability of gel formulation after 1 week at 55℃. 55
Figure 13. 2D and 3D response surface plot of surface phase stability by mixture experiment design. 56
Figure 14. 2D and 3D response surface plot of viscosity by mixture experiment design. 57
Figure 15. Optimization of formulations for oil, chelating agent and preservative (Glyceryl caprylate/Phenoxyethanol). 61
Figure 16. Hygroscopicity and water-holding capacity pattern of formulation 1 and formulation 2 by in vivo water sorption-desorption... 65
Figure 17. Photographs of film forming ability of native aloe, formulation 1 and formulation 2. 67
Figure 18. Time course of amount of glucomannan permeated across cellulose membrane from formulation 1 and formulation 2. 69
Figure 19. Higuchi plot of glucomannan permeated across cellulose membrane from formulation 1 and formulation 2. 72
Figure 20. Time course of total sugar permeated across cellulose membrane from formulation 1 and formulation 2. 73
Figure 21. Higuchi plot of total sugar permeated across cellulose membrane from formulation 1 and formulation 2. 75
Figure 22. Results of challenge test for formulation 1 and formulation 2. 77
Figure 23. Sensory evaluation of formulation 1 and formulation 2. 80