腐植酸钠香皂制备工艺研究及品质评价

摘要

The production skill and effect assessment is researched when the humic acid sodium is used the main ingredient of soap.After the skill is optimized, the physical-chemical function and the effect of inhibiting bacteria is assessed.The result shows when the humic acid sodium and natrii hydroxidi liquor accirding to 1:2 proportion is put into the soap, its chemical reaction is full and quick and it is hard, uniform and its nature is steady.Its physical-chemical function shows that the total free alkali, caustic free alkali, the ingredient of chloride, moisture content, volatile and PH can meet the criteria of soap.The effect of inhibiting bacteria is good, for it can inhibite colibacillus of diameter 17mm and staphylococcus of diameter 18mm.%以腐植酸钠为主要皂基添加物,进行香皂制备工艺研究和效果评价.优化制备工艺,进行理化性能和抑菌效果评价.结果表明,按1∶2配方比加入一定量腐植酸钠溶液和氢氧化钠溶液,皂化反应完全且迅速,得到的皂基质地硬,制备的香皂质地均匀,性质稳定.理化性能评价表明,总游离碱、游离苛性碱、氯化物含量、水分及挥发物、pH值均能满足香皂标准要求.抑菌效果评价表明,对大肠杆菌抑菌圈直径达到17 mm,对金黄色葡萄球菌抑菌圈直径达到18 mm,具有明显的抑菌效果.