火龙果色素唇膏的制备及工艺优化

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中图分类号：TS202.1 文献标志码：A 文章编号：1002-4026（2025）06-0052-08

开放科学（资源服务）标志码（OSID）

Preparation and process optimization of pitaya pigment lipstick

SONG Yingxuan， YIN Xinyi，LIANG Shulei，ZHANG Xinyu， ZHENG Zhenjia* （Key Laboratory of Food Nutrition and Healthy in Universities of Shandong， Collge of Food Science and Engineering， Shandong Agricultural University，Taian ， China）

Abstract：A natural pigment lipstick was developed using pitaya pigment as the primary ingredient.Four factors—the amounts of beeswax，coconutoil，cocoabutter，and pitaya pigment—were selected.Single-factorand response surface tests wereconducted，with comprehensive sensory evaluationas the assessment criterion，to determine the optimal formulation forthepitaya pigmentlipstickandtoconducttextureanalysis.Theresultsshowed thattheoptimal formulation for the pitaya pigment lipstick comprised 22.14% beeswax， 67.02% coconut oil， 5.56% cocoa butter，and 5.28% 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 resultinglipstick hadasmoth texture，moderate hardness，stable color，andcaused no senitive iritationtothe skin.Thisstudy provides areference for thedevelopment of pitaya byproductsand mets consumer demand for natural and safe products.

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

火龙果色素是从火龙果的果肉和果皮中提取的天然色素，主要包括甜菜红色素和花青素[1]。（剩余10139字）