对玉米淀粉痱子粉的粉体学研究  

Study on powder characteristics of prickly heat powder of using corn starch instead of talc

作　　者：郭群[1] 

机构地区：[1]武汉职业技术学院生物工程学院,湖北武汉430074

出　　处：《当代医药论丛》2016年第12期1-2,共2页

基　　金：湖北省教育科学"十二五"规划课题;项目编号:2013SR862

摘　　要：目的 :分析玉米淀粉痱子粉的粉体学特性。方法 :分别使用滑石粉和玉米淀粉制备痱子粉。使用筛分法检测这两种痱子粉的粉体粒度,使用粉体综合特性测试仪检测这两种痱子粉的粉体流动性和分散度。然后,比较这两种痱子粉的粗糙性、滑爽性和飘散性。结果 :玉米淀粉痱子粉的粉体粒度明显大于滑石粉痱子粉的粉体粒度,玉米淀粉痱子粉的粉体流动性比滑石粉痱子粉的粉体流动性略好,滑石粉痱子粉的分散度明显大于玉米淀粉痱子粉的分散度。结论 :与滑石粉痱子粉相比,玉米淀粉痱子粉的手感粗糙性较大,但玉米淀粉痱子粉在人体皮肤上的滑爽性略好,且其在空气中的飘散性较小。Objective：Make a evaluation on the rough, smooth and drift of two kinds of prickly heat powder, powder composed of corn starch and powder composed of talc. Methods： The particle size was detected by using sieving, and the fluidity and dispersion were detected by using the powder characteristic tester. Results： The particle size of prickly heat powder composed of corn starch is greater than composed of talcum. Fluidity of prickly heat powder composed of corn starch is slightly better. The dispersion of the prickly heat powder composed of talcum is significantly greater. Conclusion： If corn starch substitute talc as the main ingredient of prickly heat powder, the prickly heat powder will be more rough to touch, but slightly more smooth on skin and less drift in the air.

关 键 词：玉米淀粉痱子粉 滑石粉痱子粉 粉体学特性 

分 类 号：R917[医药卫生—药物分析学]