Analytical and technological aspects of preparing lotions based on lemon juice

Abstract

There has been done the analysis of literature dealing with using of lemon juice in cosmetics. The authors analyze data «HOST 18193-72 «Juices of citrus fruits». It is developed the extemporaneous technology of the juice from lemon fruits. They establish some criterions of its quality: description, pH, identification by means of absorbing spectrophotometry in the ultra-violet spectrum limits.

pH of lemon juice is in limits from 2,3 to 2,5. UV-spectrum of absorption has maxima at wave lengths 262, 273 and 330 nm. These maxima are conditioned by the presence in the juice phenol com­pounds. Probably, they belong to the classes of phenol-carbon acids, flavonoides, coumarines).