<?xml version="1.1" encoding="utf-8"?>
<article xsi:noNamespaceSchemaLocation="http://jats.nlm.nih.gov/publishing/1.1/xsd/JATS-journalpublishing1-mathml3.xsd" dtd-version="1.1" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance"><front><journal-meta><journal-id journal-id-type="publisher-id">CDCST</journal-id><journal-title-group><journal-title>China Daily Chemical Science Technology</journal-title></journal-title-group><issn>2997-7096</issn><eissn>2997-710X</eissn><publisher><publisher-name>Art and Technology</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.61369/CDCST.2026020016</article-id><article-categories><subj-group subj-group-type="heading"><subject>Article</subject></subj-group></article-categories><title>结冷胶制备固体凝胶喷雾及其性能评价</title><url>https://artdesignp.com/journal/CDCST/3/2/10.61369/CDCST.2026020016</url><author>陈思洋,颜雪娇,蒲云月,谢丹,张云</author><pub-date pub-type="publication-year"><year>2026</year></pub-date><volume>3</volume><issue>2</issue><history><date date-type="pub"><published-time>2026-06-25</published-time></date></history><abstract>针对传统液态喷雾保湿留驻时间短、易流淌及常规凝胶厚重不便携等痛点，本研究选用具有&amp;ldquo;剪切变稀-瞬间雾化&amp;rdquo;特性的低酰基结冷胶（LA-GG），发展了固体凝胶喷雾概念。采用L₁₆(4⁵)正交试验，以结冷胶（A）、氯化钠（B）、1,3- 丁二醇（C）、海藻糖（D）、甘草酸二钾（E）为因素，凝胶状态、外观、高低温稳定性及喷雾效果为评价指标。极差分析显示因素显著性排序为A&amp;gt;B&amp;gt;C&amp;gt;D&amp;gt;E，确定最优配方A4B2C3D1E4：结冷胶0.4%、氯化钠0.8%、1,3-丁二醇6%、海藻糖1%、甘草酸二钾0.4%。性能测试表明：pH5.35符合皮肤生理范围；耐热（37~50℃）、耐寒（-4~4℃）稳定性良好；受试者（n=15）使用120 min后角质层含水量提升47.26%（P&amp;lt;0.001），TEWL降低25.71%（P=0.01）。该配方兼具凝胶锁水与喷雾便携优势，为新一代保湿喷雾提供配方依据。</abstract><keywords>低酰基结冷胶,固体凝胶喷雾,正交试验,保湿性能</keywords></article-meta></front><body/><back><ref-list><ref id="B1" content-type="article"><label>1</label><element-citation publication-type="journal"><p>[1]Sanderson G. Gellan gum[J]. Food gels: Springer, 1990: 201-232.[2]Jansson P, Lindberg B, Sandford P A, et al. Structural studies ofgellan gum, an extracellularpolysaccharide elaborated by Pseudomonaselodea[J]. Carbohydrate Research, 1983, 124(1): 135-139.[3]GIAVASIS I， HARVEY L M， MCNEIL B. Gellan gum[J]. CriticalReviews in Biotechnology, 2000, 20(3):177-211.[4]袁妍,李懋鸣,李成倍, 等.高酰基/低酰基结冷胶复合凝胶凝胶特性的研究[J]. 食品工业,2013,34(03):103-106.[5]WANG X J, FENG T T, XIA S Q. Saltiness perception related to salt release of surimi emulsified sausages:Modulation in texture and microstructureby polysaccharides[J] . International Journal of Food Science&amp;amp; Technology, 2021, 56 (8) :3893 - 3902.[6]FANG S, WANG J, XU X J, et al. Influence of low acyl and highacyl gellan gums on pasting and rheological properties of rice starchgel[J] . Food Biophysics, 2018, 13 (2) :116 - 123.[7]SCHMID J, SPERL N, SIEBER V. A comparison of genes involvedin sphingan biosynthesis brought up to date[J]. Applied Microbiologyand Biotechnology, 2014, 98(18): 7719-7733.[8]Robinson, G., Manning, C. E., Morris, E. R., et al.Side-chain andmain-chain interactions in hybrid polysaccharide double helices[J].Journal of the Chemical Society , Faraday Transactions , 1991,87(18):2849-2854.</p><pub-id pub-id-type="doi"/></element-citation></ref></ref-list></back></article>
