CN108785197B - Natural cosmetic preservative composition and preparation method thereof - Google Patents
Natural cosmetic preservative composition and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a natural cosmetic preservative composition and a preparation method thereof, wherein the natural cosmetic preservative composition takes 3 natural components of a lactobacillus fermentation extract, a rice chaff extract and a peony root bark extract as raw materials and is subjected to proper weight proportion, so that the raw material components can play a role in a synergistic way; in addition, the preparation method of the preservative composition is optimized, and special treatment is carried out on the mixing of the 3 raw material components, so that the preservative capability and the stability of the composition in cosmetics are improved. The preservative composition prepared finally has a good cosmetic preservative effect, and experiments prove that the preservative composition can pass a cosmetic preservative challenge test and is safe and free of skin irritation.
Description
Technical Field
The invention belongs to the technical field of cosmetics, and particularly relates to a natural cosmetic preservative composition and a preparation method thereof.
Background
The cosmetic contains more nutrients beneficial to the growth of microorganisms, such as saccharides and proteins. Although good environmental control during manufacture ensures that the product is sterile, it is inevitably exposed to air and skin-derived microorganisms during use by the consumer. If the growth of microorganisms cannot be controlled, on the one hand, the appearance and odor of the product are changed, and on the other hand, secondary metabolites of pathogenic microorganisms cause various human hazards.
Common pathogenic microorganisms in cosmetics include, staphylococcus aureus, escherichia coli, pseudomonas aeruginosa, aspergillus niger, candida albicans, and the like. In cosmetics, the growth of microorganisms is usually inhibited by adding a preservative, and the preservative is nontoxic and non-irritant to human bodies, chemically inactive and not easily chemically reactive with other substances in the formula so as to maintain stable preservative capability for 3 years or even longer shelf life. In the technical standard of cosmetic safety, 51 kinds of usable preservatives are specified in China, all the preservatives are artificially synthesized, and the limited amount of the preservatives is specified in the regulation due to certain irritation to skin.
In recent years, skin problems caused by the use of preservatives in cosmetics have increased, and countries make many adjustments to cosmetic preservatives, such as disabling part of parabens, reducing the limit of iodopropynyl butyl carbamate, limiting the range of methylisothiazolinone use, and the like. At the same time, consumers are increasingly aware of the hazards posed by synthetic preservatives and are seeking cosmetic products without the addition of preservatives.
The natural contains various components with bacteriostatic action, and is often used for being replaced by synthetic preservatives. In this regard, the food industry has conducted a great deal of research to develop a number of plant extracts with bacteriostatic action, the sources of which include cumin, tea, propolis, magnolia bark, cinnamon, clove, etc. However, such techniques often suffer from a number of difficulties when applied in cosmetics. For one, because cosmetics have higher requirements for preservative capability in the face of repeated microbial exposures and longer use times after unsealing over longer shelf lives than food products, preservation challenge methods are commonly used in cosmetics to evaluate preservative systems. Many natural extracts have good performance in bacteriostasis zone experiments, but cannot provide standard bacteriostasis effect in antiseptic challenge, and cannot be practically applied. Secondly, common pathogenic microorganisms in food processing, such as salmonella, clostridium botulinum and the like, have different bacterial spectra from common bacteria in cosmetics, and corresponding preservative selection is also different. Thirdly, substances which are not extracted from natural plants are necessarily safe, for example, cinnamon extract contains higher content of cinnamaldehyde, has good bactericidal effect, but at the same time, skin irritation and even skin ulceration can be caused under extremely low content. Fourthly, the functional components contained in various plants are influenced by factors such as seasonal harvesting time and the like, and great difficulty is brought to practical application. Fifthly, the effective components in the natural extract have narrow antibacterial spectrum, for example, the lactobacillin extracted from the lactobacillus leavening can only inhibit or kill gram-positive bacteria such as staphylococcus, but has no effect on gram-negative bacteria such as pseudomonas aeruginosa, escherichia coli, fungi, candida albicans and aspergillus niger.
Disclosure of Invention
In order to solve the above problems in the prior art, the present invention provides a natural cosmetic preservative composition and a method for preparing the same.
The technical scheme of the invention is as follows:
a natural cosmetic preservative composition comprises the following raw material components:
1-3 parts of lactobacillus fermentation extract, 1-2 parts of rice chaff extract and 0.5-1 part of peony root-bark extract.
Further preferred raw material components of the natural cosmetic preservative composition include:
1.5-2.5 parts of lactobacillus fermentation extract, 1.2-1.8 parts of rice chaff extract and 0.6-0.8 part of peony root-bark extract.
A method of making the natural cosmetic preservative composition comprising the steps of:
(1) adding deionized water into the lactobacillus fermentation extract, adjusting pH, stirring uniformly to obtain suspension S1, centrifuging, and separating to obtain first clear liquid and first precipitate;
(2) adding a rice chaff extract into the first precipitate, diluting with deionized water, uniformly stirring to obtain a suspension S2, and centrifuging and separating to obtain a second clear liquid and a second precipitate;
(3) and adding the peony root-bark extract into the second clear liquid, and uniformly mixing to obtain the natural cosmetic preservative composition.
In the step (1), the mass ratio of the added deionized water to the lactobacillus fermentation extract is 2-9: 1.
In the step (1), adjusting the pH value to be more than or equal to 6; the stirring time is 10-30 min.
In the step (1), the rotation speed of the centrifugation is 2500-4000rpm, the temperature of the centrifugation is 10-15 ℃, and the time of the centrifugation is 10-30 min.
In the step (2), the dilution is to 10-20 g.
In the step (2), the stirring time is 5-10 min.
In the step (2), the rotation speed of the centrifugation is 2500-4000rpm, the temperature of the centrifugation is 10-15 ℃, and the time of the centrifugation is 10-30 min.
The use of the preservative composition in cosmetics.
In order to facilitate understanding of the present invention, the raw material drugs and the drug effects of the present invention will now be further described.
Lactic acid bacteria fermentation extract: contains various antibacterial peptides, especially lactein, which is composed of 34 amino acid residues, is white or slightly yellowish crystalline powder or granule, and is usually available as powder with sodium chloride as dispersion medium. Lactein inhibits peptidoglycan biosynthesis in the cell wall, thereby impeding plasma membrane and phosphate synthesis, causing leakage of cellular contents and adenosine triphosphate, ultimately causing cell lysis.
Rice chaff extract: the phytic acid has strong chelation on metal ions, can help to stabilize the lactein and enhance the antiseptic ability of the lactein.
Peony root bark extract: contains paeonol, is usually used for relieving pain, resisting inflammation, relieving fever and inhibiting allergic reaction, and has certain inhibiting effect on various fungi by changing the permeability of cell membranes.
The invention has the beneficial effects that:
according to the natural cosmetic preservative composition, 3 natural components including the lactobacillus fermentation extract, the rice chaff extract and the peony root bark extract are adopted as raw materials and are subjected to proper weight proportion, so that the raw material components can play a role in synergy, the lactobacillin in the lactobacillus fermentation extract can inhibit or kill gram-positive bacteria, the rice chaff extract can help to stabilize the lactobacillin and enhance the preservative capability of the rice chaff extract, and the paeonol in the peony root bark extract has a certain inhibition effect on various fungi; in addition, the preparation method of the preservative composition is optimized, and special treatment is carried out on the mixing of the 3 raw material components, so that the preservative capability and the stability of the composition in cosmetics are improved. The preservative composition prepared finally has a good cosmetic preservative effect, and experiments prove that the preservative composition can pass a cosmetic preservative challenge test and is safe and free of skin irritation.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
The embodiment provides a natural cosmetic preservative composition, which comprises the following raw material components:
1g of lactobacillus fermentation extract, 1g of rice chaff extract and 0.5g of peony root bark extract.
Further, a method of preparing the natural cosmetic preservative composition is provided, comprising the steps of:
(1) adding 9g deionized water into the lactobacillus fermented extract, adjusting pH to 6, stirring for 10min to obtain brown suspension S1, centrifuging at 10 deg.C and 2500rpm for 30min, and separating to obtain light yellow first clear liquid and brown first precipitate;
(2) adding rice chaff extract into the brown first precipitate, diluting to 10g with deionized water, stirring for 5min to obtain brown suspension S2, centrifuging at 10 deg.C and 2500rpm for 30min, and separating to obtain brown second clear liquid and brown second precipitate;
(3) and adding the peony root-bark extract into the brown second clear liquid, and uniformly mixing to obtain the natural cosmetic preservative composition.
Example 2
The embodiment provides a natural cosmetic preservative composition, which comprises the following raw material components:
3g of lactobacillus fermentation extract, 2g of rice chaff extract and 1g of peony root bark extract.
Further, a method of preparing the natural cosmetic preservative composition is provided, comprising the steps of:
(1) adding 7g of deionized water into the lactobacillus fermentation extract, adjusting the pH value to 6.5, stirring for 30min to obtain brown suspension S1, centrifuging at the temperature of 15 ℃ and the rpm of 4000 for 10min, and separating to obtain a light yellow first clear liquid and a brown first precipitate;
(2) adding rice chaff extract into the brown first precipitate, diluting to 20g with deionized water, stirring for 10min to obtain brown suspension S2, centrifuging at 15 deg.C and 4000rpm for 10min, and separating to obtain brown second clear liquid and brown second precipitate;
(3) and adding the peony root-bark extract into the brown second clear liquid, and uniformly mixing to obtain the natural cosmetic preservative composition.
Example 3
The embodiment provides a natural cosmetic preservative composition, which comprises the following raw material components:
1.5g of lactobacillus fermentation extract, 1.2g of rice chaff extract and 0.6g of peony root bark extract.
Further, a method of preparing the natural cosmetic preservative composition is provided, comprising the steps of:
(1) adding 8.5g deionized water into the lactobacillus fermented extract, adjusting pH to 6.8, stirring for 15min to obtain brown suspension S1, centrifuging at 12 deg.C and 3000rpm for 20min, and separating to obtain light yellow first clear liquid and brown first precipitate;
(2) adding rice chaff extract into the brown first precipitate, diluting to 10g with deionized water, stirring for 6min to obtain brown suspension S2, centrifuging at 12 deg.C and 3000rpm for 20min, and separating to obtain brown second clear liquid and brown second precipitate;
(3) and adding the peony root-bark extract into the brown second clear liquid, and uniformly mixing to obtain the natural cosmetic preservative composition.
Example 4
The embodiment provides a natural cosmetic preservative composition, which comprises the following raw material components:
2.5g of lactobacillus fermentation extract, 1.8g of rice chaff extract and 0.8g of peony root-bark extract.
Further, a method of preparing the natural cosmetic preservative composition is provided, comprising the steps of:
(1) adding 7.5g deionized water into the lactobacillus fermented extract, adjusting pH to 7.2, stirring for 25min to obtain brown suspension S1, centrifuging at 15 deg.C and 3500rpm for 15min, and separating to obtain light yellow first clear liquid and brown first precipitate;
(2) adding rice chaff extract into the brown first precipitate, diluting to 10g with deionized water, stirring for 8min to obtain brown suspension S2, centrifuging at 15 deg.C and 3500rpm for 15min, and separating to obtain brown second clear liquid and brown second precipitate;
(3) and adding the peony root-bark extract into the brown second clear liquid, and uniformly mixing to obtain the natural cosmetic preservative composition.
Example 5
The embodiment provides a natural cosmetic preservative composition, which comprises the following raw material components:
2g of lactobacillus fermentation extract, 1.5g of rice chaff extract and 0.7g of peony root bark extract.
Further, a method of preparing the natural cosmetic preservative composition is provided, comprising the steps of:
(1) adding 8g of deionized water into the lactobacillus fermentation extract, adjusting the pH to 7.2, stirring for 20min to obtain brown suspension S1, centrifuging at 10 ℃ and 3000rpm for 30min, and separating to obtain a light yellow first clear liquid and a brown first precipitate;
(2) adding rice chaff extract into the brown first precipitate, diluting to 10g with deionized water, stirring for 5min to obtain brown suspension S2, centrifuging at 10 deg.C and 3000rpm for 30min, and separating to obtain brown second clear liquid and brown second precipitate;
(3) and adding the peony root-bark extract into the brown second clear liquid, and uniformly mixing to obtain the natural cosmetic preservative composition.
Examples of the experiments
First, antibacterial effect test
1. Antibacterial effect test samples (unit: g) were prepared in the following proportions and preparation methods
| Lactic acid bacteria fermentation extract | Rice chaff extract | Peony root bark extract | |
| Blank space | |||
| Sample A | 1 | ||
| Sample B | 1 | 1 | |
| Sample C | 1 | 1 | |
| Sample D | 3 | 1 | |
| Sample E | 3 | 1 | 0.5 |
The preparation method comprises the following steps:
sample a: adding 9g of deionized water into the lactobacillus fermentation extract, and uniformly stirring to obtain the lactobacillus fermentation extract;
sample B: adding 8g of deionized water into the lactobacillus fermented extract and the rice chaff extract, and uniformly stirring to obtain the rice chaff fermented extract;
sample C: adding 9g of deionized water into the lactobacillus fermentation extract, stirring uniformly, adjusting the pH value to be more than or equal to 6, stirring for 20min to obtain a suspension S1, and centrifuging and separating to obtain a first clear liquid and a first precipitate; adding a rice chaff extract into the first precipitate, diluting the rice chaff extract to 10g by using deionized water, uniformly stirring to obtain a suspension S2, and centrifuging and separating to obtain a second clear liquid and a second precipitate; collecting the second clear liquid;
sample D: adding 7g of deionized water into the lactobacillus fermentation extract, stirring uniformly, adjusting the pH value to be more than or equal to 6, stirring for 20min to obtain a suspension S1, and centrifuging and separating to obtain a first clear liquid and a first precipitate; adding a rice chaff extract into the first precipitate, diluting the rice chaff extract to 10g by using deionized water, uniformly stirring to obtain a suspension S2, and centrifuging and separating to obtain a second clear liquid and a second precipitate; collecting the second clear liquid;
sample E: adding 7g of deionized water into the lactobacillus fermentation extract, stirring uniformly, adjusting the pH value to be more than or equal to 6, stirring for 20min to obtain a suspension S1, and centrifuging and separating to obtain a first clear liquid and a first precipitate; adding a rice chaff extract into the first precipitate, diluting the rice chaff extract to 10g by using deionized water, uniformly stirring to obtain a suspension S2, and centrifuging and separating to obtain a second clear liquid and a second precipitate; adding the peony root-bark extract into the second clear liquid, and uniformly stirring to obtain the peony root-bark extract.
2. Test of antibacterial Effect
Blank (Unit: logCFU/g)
| Day 0 | 1 day | 7 days | 14 days | 21 days | 28 days | |
| Staphylococcus aureus | 6.2 | 6.5 | 6.4 | 6.6 | 6.8 | 6.9 |
| Pseudomonas aeruginosa | 6.2 | 6.5 | 6.3 | 6.6 | 6.8 | 7.0 |
| Escherichia coli | 6.2 | 6.2 | 6.2 | 6.4 | 6.6 | 6.5 |
| Candida albicans | 5.3 | 5.7 | 6.2 | 6.6 | 7.0 | 7.5 |
| Aspergillus niger | 5.5 | 5 | 4.5 | 4.2 | 3.9 | 4.0 |
Sample A (Unit: logCFU/g)
| Day 0 | 1 day | 7 days | 14 days | 21 days | 28 days | |
| Staphylococcus aureus | 6.2 | <0 | <0 | <0 | <0 | <0 |
| Pseudomonas aeruginosa | 6.2 | 5.8 | 6.0 | 6.0 | 6.1 | 6.0 |
| Escherichia coli | 6.2 | 6.2 | 6.2 | 6.3 | 6.2 | 6.2 |
| Candida albicans | 5.4 | 5.5 | 5.4 | 5.4 | 5.3 | 5.3 |
| Aspergillus niger | 5.4 | 5 | 4.5 | 4.2 | 3.9 | 4.0 |
Sample B (Unit: logCFU/g)
| Day 0 | 1 day | 7 days | 14 days | 21 days | 28 days | |
| Staphylococcus aureus | 6.2 | <0 | <0 | <0 | <0 | <0 |
| Pseudomonas aeruginosa | 6.2 | 5.3 | 5.2 | 4.8 | 4.2 | 4.2 |
| Escherichia coli | 6.2 | 5.0 | 4.2 | 2.2 | 2.0 | 2.0 |
| Candida albicans | 5.4 | 4.8 | 4.2 | 3.4 | 3.3 | 3.3 |
| Aspergillus niger | 5.4 | 5 | 4.5 | 4.0 | 3.9 | 3.8 |
Sample C (Unit: logCFU/g)
| Day 0 | 1 day | 7 days | 14 days | 21 days | 28 days | |
| Staphylococcus aureus | 6.2 | <0 | <0 | <0 | <0 | <0 |
| Pseudomonas aeruginosa | 6.2 | 4.8 | 4.2 | 3.8 | 3.8 | 3.8 |
| Escherichia coli | 6.2 | 5.0 | 4.2 | 2.2 | <0 | <0 |
| Candida albicans | 5.4 | 4.8 | 4.2 | 2.4 | <0 | <0 |
| Aspergillus niger | 5.4 | 5 | 4.5 | 4.0 | 3.9 | 3.8 |
Sample D (Unit: logCFU/g)
| Day 0 | 1 day | 7 days | 14 days | 21 days | 28 days | |
| Staphylococcus aureus | 6.2 | <0 | <0 | <0 | <0 | <0 |
| Pseudomonas aeruginosa | 6.2 | 4.8 | 4.0 | 3.2 | 2.2 | 2.2 |
| Escherichia coli | 6.2 | 4.5 | 3.0 | <0 | <0 | <0 |
| Candida albicans | 5.4 | 4.2 | 3.5 | 2.0 | <0 | <0 |
| Aspergillus niger | 5.4 | 5 | 4.5 | 4.0 | 3.9 | 3.8 |
Sample E (unit: logCFU/g)
| Day 0 | 1 day | 7 days | 14 days | 21 days | 28 days | |
| Staphylococcus aureus | 6.2 | <0 | <0 | <0 | <0 | <0 |
| Pseudomonas aeruginosa | 6.2 | 4.6 | 2.0 | <0 | <0 | <0 |
| Escherichia coli | 6.2 | 4.0 | 2.2 | <0 | <0 | <0 |
| Candida albicans | 5.4 | 3.8 | 2.0 | <0 | <0 | <0 |
| Aspergillus niger | 5.4 | 4.5 | 4.0 | 2.2 | <0 | <0 |
Conclusion
The single lactobacillus fermentation extract can only inhibit gram-positive bacteria; the addition of rice chaff extract can enhance the antiseptic ability; the optimized preparation method can enhance the corrosion resistance of the system; the effect of further increasing the content of the lactobacillus fermentation extract on mould and gram-negative bacteria is not great; the addition of peony root bark extract can enhance the inhibition capability of the composition on mould.
Second, cosmetic preservation challenge
1. Preservative composition (unit: g)
| Lactic acid bacteria fermentation extract | Rice chaff extract | Peony root bark extract | |
| Sample F | 1 | 1 | 0.5 |
| Sample G | 2 | 1 | 0.7 |
| Sample H | 3 | 2 | 1 |
| Sample I | 1 | 1 | 0.5 |
The preparation method comprises the following steps:
sample F: adding 9g of deionized water into the lactobacillus fermentation extract, stirring uniformly, adjusting the pH value to be more than or equal to 6, stirring for 20min to obtain a suspension S1, and centrifuging and separating to obtain a first clear liquid and a first precipitate; adding a rice chaff extract into the first precipitate, diluting the rice chaff extract to 10g by using deionized water, uniformly stirring to obtain a suspension S2, and centrifuging and separating to obtain a second clear liquid and a second precipitate; adding the peony root-bark extract into the second clear liquid, and uniformly stirring to obtain the peony root-bark extract;
sample G: adding 8g of deionized water into the lactobacillus fermentation extract, stirring uniformly, adjusting the pH value to be more than or equal to 6, stirring for 20min to obtain a suspension S1, and centrifuging and separating to obtain a first clear liquid and a first precipitate; adding a rice chaff extract into the first precipitate, diluting the rice chaff extract to 10g by using deionized water, uniformly stirring to obtain a suspension S2, and centrifuging and separating to obtain a second clear liquid and a second precipitate; adding the peony root-bark extract into the second clear liquid, and uniformly stirring to obtain the peony root-bark extract;
sample H: adding 7g of deionized water into the lactobacillus fermentation extract, stirring uniformly, adjusting the pH value to be more than or equal to 6, stirring for 20min to obtain a suspension S1, and centrifuging and separating to obtain a first clear liquid and a first precipitate; adding a rice chaff extract into the first precipitate, diluting the rice chaff extract to 10g by using deionized water, uniformly stirring to obtain a suspension S2, and centrifuging and separating to obtain a second clear liquid and a second precipitate; adding the peony root-bark extract into the second clear liquid, and uniformly stirring to obtain the peony root-bark extract;
sample I: mixing the lactobacillus fermented extract, the rice chaff extract and the peony root-bark extract, and uniformly stirring to obtain the composition;
2. cosmetic formulations
(1) Aqueous cosmetics (unit: g)
| Composition of | Formulation 1 | Formulation 2 | Formulation 3 | Formulation 7 |
| Water (W) | To 1000 | To 1000 | To 1000 | To 1000 |
| Glycerol | 50 | 50 | 50 | 50 |
| Hyaluronic acid | 1 | 1 | 1 | 1 |
| Trehalose | 5 | 5 | 5 | 5 |
| Preservative composition | Sample F | Sample G | Sample H | Sample I |
(2) Emulsion type cosmetic (unit: g)
| Composition of | Formulation 4 | Formulation 5 | Formulation 6 |
| Water (W) | To 1000 | To 1000 | To 1000 |
| Sunflower seed oil | 150 | 150 | 150 |
| Seaweed extract | 8 | 8 | 8 |
| Lecithin | 30 | 30 | 30 |
| Preservative composition | Sample F | Sample G | Sample H |
3. Cosmetic preservation challenge, stability and safety
And (4) conclusion:
the preservative composition which is not prepared by the optimized preparation method can generate flocculent precipitates when being applied to cosmetics; because the solubility of the peony root-bark extract in water is limited, when the content is too high, the precipitation phenomenon can occur at low temperature in the water-type cosmetics, and when the peony root-bark extract is applied to the emulsion-type cosmetics, the antiseptic capability of the cosmetics is influenced because part of the peony root-bark extract is dissolved in oil, but the low-temperature precipitation phenomenon cannot occur at high content.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A natural cosmetic preservative composition characterized by raw material components comprising:
1-3 parts of lactobacillus fermentation extract, 1-2 parts of rice chaff extract and 0.5-1 part of peony root-bark extract.
2. The natural cosmetic preservative composition according to claim 1, wherein the raw material components comprise:
1.5-2.5 parts of lactobacillus fermentation extract, 1.2-1.8 parts of rice chaff extract and 0.6-0.8 part of peony root-bark extract.
3. A process for preparing a natural cosmetic preservative composition according to claim 1 or 2, comprising the steps of:
(1) adding deionized water into the lactobacillus fermentation extract, adjusting pH, stirring uniformly to obtain suspension S1, centrifuging, and separating to obtain first clear liquid and first precipitate;
(2) adding a rice chaff extract into the first precipitate, diluting with deionized water, uniformly stirring to obtain a suspension S2, and centrifuging and separating to obtain a second clear liquid and a second precipitate;
(3) and adding the peony root-bark extract into the second clear liquid, and uniformly mixing to obtain the natural cosmetic preservative composition.
4. The method for preparing a natural cosmetic preservative composition according to claim 3, wherein the mass ratio of the added deionized water to the lactic acid bacteria fermented extract in the step (1) is 2-9: 1.
5. The method for preparing a natural cosmetic preservative composition according to claim 3, wherein, in the step (1), the pH is adjusted to be not less than 6; the stirring time is 10-30 min.
6. The method for preparing a natural cosmetic preservative composition according to claim 3, wherein the centrifugation is performed at 2500-4000rpm at 10-15 ℃ for 10-30min in step (1).
7. The method of preparing a natural cosmetic preservative composition according to claim 3, wherein the dilution is to 10-20g in step (2).
8. The method for preparing a natural cosmetic preservative composition according to claim 3, wherein the stirring time in the step (2) is 5 to 10 min.
9. The method for preparing a natural cosmetic preservative composition according to claim 3, wherein the centrifugation is performed at 2500-4000rpm at 10-15 ℃ for 10-30min in the step (2).
10. Use of the preservative composition according to claim 1 or 2 in cosmetics.
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