【摘要】 为开发一款少人工添加剂，且含有茶中纯天然有效成分的茶肥皂。采用冷制法制作茶肥皂，通过不同的处理分别研究碱水比、猪油与茶籽油的比、牛奶、茶粉以及维生素E用量等因素对皂基品质的影响。结果表明，配方为猪油比茶籽油为50∶50、水碱比20 mL∶10 g、牛奶含量为10 mL、茶粉为0.5 g、维生素E(粒状)5粒、茶浓缩液为5 mL、茶皂素为5 g时制作出的茶肥皂效果最佳。通过感官品质评价和理化指标检测此配方的茶肥皂皂体美观、硬度适中，其产品的pH值、泡沫高度及稳定性、去污能力均达到了国家特种皂标准(GB 19877.3-2005)。本研究为茶肥皂的工业生产提供参考，也为拓展茶叶利用价值提供一条有效途径。更多还原

【Abstract】 To develop a tea soap that incorporates the effective components of pure natural tea with minimal artificial additives, lard and tea seed oil were used as the primary raw materials, and the soap was produced through a cold-processing method. The effects of various factors-including the concentration of NaOH solution, the ratio of lard to tea seed oil, and the amounts of milk, tea powder, and vitamin E-on the quality of the soap base were evaluated through single-factor experiments. The results indicate that the saponification reaction using lard as a base can yield soap bases of higher quality under optimal saponification conditions. The soap base derived from mixed oils exhibits better properties than those obtained from either pure lard or pure tea seed oil. The optimal formulation was achieved with 10 mL of milk, 0.5 g of tea powder, and 5 capsules of vitamin E. The quality of the resulting tea-based soap was evaluated by measuring its pH value, foam height, and stability, all of which conform to the national standards(GB 19877.3-2005) for handmade soap. Additionally, both the decontamination capacity and sensory evaluation of the soap met the required criteria. This study would provide a reference for the industrial production of tea soap and an effective way to expand the utilization of tea.更多还原