CN111743837A - Fermented traditional Chinese medicine mask with whitening effect and preparation method thereof - Google Patents
Fermented traditional Chinese medicine mask with whitening effect and preparation method thereof Download PDFInfo
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Abstract
The invention provides a fermented traditional Chinese medicine mask with whitening effect and a preparation method thereof, the mask takes extracts of raspberry, desmodium triquetrum, ovateleaf holly bark, parthenocissus tricuspidata fruit, mesona chinensis, pyrola and green tea as solid base materials, yeast and bacillus subtilis are adopted to prepare mask liquid by synergistic fermentation, the traditional ultrasonic soaking extraction mode is changed, microbial fermentation is introduced, the extraction rate of flavone and polyphenol in the raw materials can be effectively improved, the oxidation reaction of tyrosinase can be reduced, and the generation of melanin can be reduced; the raspberry, the desmodium triquetrum, the ovateleaf holly bark, the parthenocissus tricuspidata fruit, the mesona chinensis benth, the pyrola and the green tea have a synergistic effect, the whitening effect can be promoted, and the prepared facial mask liquid has the effects of delaying aging, resisting inflammation, resisting bacteria and removing free radicals, and is remarkable in oxidation resistance and whitening effect.
Description
Technical Field
The invention belongs to the technical field of skin care products, and particularly relates to a fermented traditional Chinese medicine mask with a whitening effect and a preparation method thereof.
Background
The facial mask is more and more favored by skin care people due to the advantages of convenient use and obvious effect. On one hand, the principle of the facial mask is that when the facial mask is covered on the face, the contact between the face and the outside is temporarily isolated, so that the temperature of the skin is increased, pores are expanded, the secretion and metabolism of sweat glands are promoted, the oxygen content of the skin is increased, and the skin is facilitated to discharge metabolic products and accumulated grease substances; on the other hand, the rich water in the mask can moisten the skin cuticle, so that the permeability of the cuticle is enhanced, nutrient substances in the mask can effectively permeate into the skin, and the metabolism of epithelial tissue cells is promoted.
The skin is white and is always pursued by many people who love beauty, and most of the existing facial masks with the whitening effect are prepared by adding a certain proportion of traditional Chinese medicine extracts with the anti-oxidation and whitening effects into the facial masks. Generally, the effective components in the traditional Chinese medicine cannot be completely released by extracting the traditional Chinese medicine by means of ultrasound, soaking and the like, and the components contained in the traditional Chinese medicine have large molecular weight and are not easy to be absorbed by skin. The microbial flora has various biotransformation capacities of esterification, methylation, oxidation, reduction and the like, active ingredients of plants are extracted by a microbial fermentation method, the reaction condition is mild, meanwhile, a series of enzyme metabolites such as cellulase, hemicellulase, pectinase, amylase, protease and the like generated by probiotics during growth and metabolism can destroy cell walls of the plants, promote dissolution of the active ingredients, and can further decompose and convert components such as saccharides, proteins, fibers and the like in the traditional Chinese medicine into small molecular substances which are easy to absorb by organisms, so that the active ingredients of the traditional Chinese medicine are retained to a great extent and the drug effect is enhanced.
The color of the skin is closely related to the content, distribution and color depth of melanin, the whitening color of the skin of a human body needs to be kept, and the generation of the melanin needs to be reduced and effectively inhibited. In the process of generating melanin of human skin, the melanin is mainly formed through the oxidation reaction of tyrosine, flavonoids and polyphenols contained in the traditional Chinese medicine have the functions of removing oxygen free radicals and DPPH free radicals, and the oxidation resistance of the two components can reduce the oxidation reaction of tyrosinase and reduce the generation of the melanin, so that the purpose of whitening is achieved. Therefore, the traditional extraction mode is changed, the fermentation effect of microorganisms is introduced, the extraction rate of flavonoids, polyphenols and other substances contained in the traditional Chinese medicine is improved, the oxidation reaction of tyrosinase is reduced, and the generation of melanin is reduced, so that the whitening and beautifying effects are realized, and the important significance is achieved.
Disclosure of Invention
Aiming at the defect and problem that the effect of the mask cannot be well highlighted due to the fact that the complete release of the active ingredients of the traditional Chinese medicine is influenced by the adoption of modes such as ultrasound, soaking and the like at present, the invention provides the fermented traditional Chinese medicine mask with the whitening effect and the preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows: a fermented mask with a whitening effect comprises the following raw materials in parts by weight: 20-30 parts of raspberry, 10-20 parts of calabash tea, 10-20 parts of ovate holly bark, 10-20 parts of partridge lizard fruit, 10-20 parts of mesona chinensis, 10-20 parts of pyrola and 20-40 parts of green tea.
The fermented mask with the whitening effect comprises the following raw materials in parts by weight: 25 parts of raspberry, 15 parts of calabash tea, 15 parts of ovate leaf holly bark, 15 parts of parthenocissus tricuspidata fruit, 15 parts of mesona chinensis, 15 parts of pyrola and 30 parts of green tea.
The invention also provides a preparation method of the fermented mask with the whitening effect, which comprises the following steps:
step one, carrying out dry grinding on raspberry, adding ethanol with the volume fraction of 48% in a material-liquid ratio of 1:40, carrying out ultrasonic extraction for 2 times, carrying out 1 hour each time, combining the two extracting solutions, concentrating and drying to obtain a raspberry phenolic acid flavone extract;
step two, crushing the desmodium triquetrum, adding ethanol with the volume fraction of 65%, soaking and extracting for 35min at the temperature of 45 ℃ according to the material-liquid ratio of 1:50, and concentrating and drying the extracting solution to obtain the desmodium triquetrum flavone extract.
Step three, crushing the ovateleaf holly bark, adding ethanol with the volume fraction of 60%, soaking and extracting for 40min at the temperature of 55 ℃ according to the material-liquid ratio of 1:40, and concentrating and drying the extracting solution to obtain the ovateleaf holly bark flavone extract.
And step four, crushing the parthenocissus tricuspidata fruits, adding ethanol with the volume fraction of 56%, soaking and extracting for 74min at the temperature of 76 ℃ according to the material-liquid ratio of 1:20, and concentrating and drying the extract to obtain the parthenocissus tricuspidata fruit extract.
And step five, taking the dried fine powder of the mesona chinensis benth, adding 50 times of 50% ethanol for reflux extraction for 2 times, each time for 30 min, filtering, combining filtrates, concentrating under reduced pressure until the ethanol is completely volatilized, transferring into a separating funnel, sequentially extracting with petroleum ether, trichloromethane, ethyl acetate and n-butyl alcohol, and finally obtaining water, and concentrating and drying the water to obtain the mesona chinensis benth polyphenol extract.
Step six, crushing the pyrola, adding 50% ethanol by volume fraction into the crushed pyrola, extracting for 2 hours under reflux according to the material-liquid ratio of 1:20, and concentrating and drying the extracting solution to obtain the pyrola phenolic acid flavone extract.
Step seven, crushing the green tea, adding purified water, soaking and extracting for 60min at 80 ℃ with the material-liquid ratio of 1:50, concentrating and drying the extracting solution to obtain the green tea polyphenol extract.
And step eight, respectively inoculating the stored yeast strains and the stored bacillus subtilis into respective culture media, respectively culturing at the temperature of 30 ℃, and respectively collecting yeast culture solution and bacillus subtilis culture solution.
Step nine, crushing the extracts prepared in the steps one to seven, mixing the crushed extracts in equal proportion to obtain a solid base material, mixing the yeast liquid and the bacillus subtilis liquid collected in the step eight in equal proportion to obtain a fermentation liquid, preparing the solid base material, the fermentation liquid and deionized water into a fermentation system according to the proportion of 1:2:20, and fermenting the fermentation system in a shaking table at 30 ℃ for 40 hours to obtain the fermentation liquid.
Step ten, sterilizing the fermentation liquor under high pressure, centrifuging for 20 min at the speed of 10000 r/min, and collecting supernatant to obtain fermentation stock solution.
Step eleven, uniformly mixing 1-10% of fermentation stock solution, 2-4% of vitamin C, 0.20-0.28% of hyaluronic acid, 0.01-0.10% of xanthan gum, 0.1-0.2% of phenoxyethanol and the balance of deionized water according to mass percentage to obtain the mask solution.
The preparation method of the fermented mask with the whitening effect comprises the following steps: inoculating 100 μ L of the preserved yeast strain to YPD liquid culture medium, culturing at 30 deg.C and 180r/min for 20 hr, inoculating the bacterial liquid at an inoculum size of 10% (V/V) again to YPD liquid culture medium, culturing at 30 deg.C and 180r/min for 20 hr, and collecting the yeast culture solution.
The preparation method of the fermented mask with the whitening effect comprises the following steps of: inoculating 100 μ L of preserved Bacillus subtilis to LB liquid culture medium, culturing at 30 deg.C and 180r/min for 20h, inoculating the bacterial solution with 10% (V/V) inoculum size to LB liquid culture medium again, culturing at 30 deg.C and 180r/min for 20h, and collecting Bacillus subtilis culture solution.
According to the preparation method of the fermented mask with the whitening effect, the bacterial content of the yeast culture solution is more than or equal to 1 × 109CFU/mL, the bacterial amount of the bacillus subtilis culture solution is more than or equal to 1 × 109CFU/mL。
The Rubi fructus contains chemical components such as flavonoids, polyphenols, terpenoids, volatile oil, coumarins, organic acids and alkaloids. The fruit crown also contains polyphenol substances such as flavone, phenolic acid and ellagic acid, and anti-aging substances such as superoxide dismutase (SOD) terpene and gamma-aminobutyric acid, and has good effects of resisting oxidation, delaying aging, resisting inflammation and resisting bacteria.
The herba Desmodii Triquetri contains flavonoids, phenols, triterpenes, friedelin, stigmasterol, salicylic acid and protocatechuic acid, and has antiinflammatory and antioxidant effects.
The cortex Ilicis Rotundae contains triterpenoid saponins, flavonoid glycoside, phenols, etc., and has antibacterial and antiinflammatory effects.
The parthenocissus tricuspidata fruits contain abundant procyanidine and haematochrome, have high DPPH inhibition rate and have good oxidation resistance.
The Mesona chinensis Benth contains Mesona chinensis Benth polysaccharide, flavonoid compounds, triterpenoid compounds, phenolic compounds and other components, and has good antibacterial and antioxidant properties.
Herba Pyrolae contains flavonoids, phenolic glycosides (pyrolin), quinones and terpenoids, has certain effect in inhibiting fungi, and has antibacterial and antiinflammatory effects.
The green tea mainly comprises protein, lipid, carbohydrate, tea polyphenol, caffeine, organic acid, vitamin, pigment and the like, and more than 500 compounds determine that the green tea has extremely high medicinal effect and nutritional value, wherein the main functional component is polyphenol substances. The tea polyphenols have various biological activities such as antibacterial and anti-atherosclerosis, and also have antioxidant, anti-radiation, and whitening effects.
The invention has the beneficial effects that: the invention ferments raspberry, calabash tea, holly bark, parthenocissus tricuspidata fruit, mesona chinensis benth, pyrola and green tea extract with yeast and bacillus subtilis to obtain fermentation stock solution, and adds hyaluronic acid, xanthan gum, Vc, phenoxyethanol and deionized water to prepare mask liquid; the method changes the traditional extraction method, introduces the fermentation effect of microorganism, improves the extraction rate of flavonoids, polyphenols and other substances in the traditional Chinese medicine, and can extract the effective components in the raw materials; the mask liquid contains abundant flavonoid and polyphenol components, so that the oxidation reaction of tyrosinase can be reduced, the generation of melanin can be reduced, and the purpose of whitening is achieved; moreover, raspberry, calabash tea, holly bark, parthenocissus tricuspidata fruit, mesona chinensis benth, pyrola and green tea have synergistic effect to promote the whitening effect; the prepared facial mask liquid has the effects of delaying aging, resisting inflammation and bacteria, removing free radicals, and has obvious antioxidant and whitening effects.
Drawings
FIG. 1 shows DPPH clearance results for fermentation broths prepared according to the present invention.
Fig. 2 shows the whitening effect results of the mask prepared according to the present invention.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1: the embodiment provides a fermented mask with whitening effect, which comprises the following raw materials: 25 parts of raspberry, 15 parts of calabash tea, 15 parts of ovate leaf holly bark, 15 parts of parthenocissus tricuspidata fruit, 15 parts of mesona chinensis, 15 parts of pyrola and 30 parts of green tea.
The preparation process comprises the following steps:
step one, raspberry is dried and crushed, ethanol with the volume fraction of 48% is added, the material-liquid ratio is 1:40, ultrasonic extraction is carried out for 2 times, each time is carried out for 1 hour, the two extracting solutions are combined, and the raspberry phenolic acid flavone extract is obtained through concentration and drying.
Step two, crushing the desmodium triquetrum, adding ethanol with the volume fraction of 65%, soaking and extracting for 35min at the temperature of 45 ℃ according to the material-liquid ratio of 1:50, and concentrating and drying the extracting solution to obtain the desmodium triquetrum flavone extract.
Step three, crushing the ovateleaf holly bark, adding ethanol with the volume fraction of 60%, soaking and extracting for 40min at the temperature of 55 ℃ according to the material-liquid ratio of 1:40, and concentrating and drying the extracting solution to obtain the ovateleaf holly bark flavone extract.
And step four, crushing the parthenocissus tricuspidata fruits, adding ethanol with the volume fraction of 56%, soaking and extracting for 74min at the temperature of 76 ℃ according to the material-liquid ratio of 1:20, and concentrating and drying the extract to obtain the parthenocissus tricuspidata fruit extract (rich in procyanidine).
And step five, taking the dried fine powder of the mesona chinensis benth, adding 50 times of 50% ethanol for reflux extraction for 2 times, each time for 30 min, filtering, combining filtrates, concentrating under reduced pressure until the ethanol is completely volatilized, transferring into a separating funnel, sequentially extracting with petroleum ether, trichloromethane, ethyl acetate and n-butyl alcohol, and finally obtaining water, and concentrating and drying the water to obtain the mesona chinensis benth polyphenol extract.
Step six, crushing the pyrola, adding 50% ethanol by volume fraction into the crushed pyrola, extracting for 2 hours under reflux according to the material-liquid ratio of 1:20, and concentrating and drying the extracting solution to obtain the pyrola phenolic acid flavone extract.
Step seven, crushing the green tea, adding purified water, soaking and extracting for 60min at 80 ℃ with the material-liquid ratio of 1:50, concentrating and drying the extracting solution to obtain the green tea polyphenol extract.
Step eight, inoculating 100 mu L of the preserved yeast strain into YPD liquid culture medium, and culturing at 30 ℃ and 180r/minCulturing for 20h, inoculating the bacterial liquid into YPD liquid culture medium again according to 10% (V/V) inoculum size, culturing at 30 deg.C and 180r/min for 20h, collecting yeast culture solution with bacterial amount not less than 1 × 109CFU/mL; the YPD liquid culture medium comprises the following preparation methods: mixing 20g dextran (glucose) and 100mL deionized water, sterilizing at 116 deg.C for 15 min; mixing 10g Yeast Extract, 20g Peptone, and 900ml deionized water, sterilizing at 121 deg.C for 15min to obtain YPD liquid culture medium;
inoculating 100 μ L of preserved Bacillus subtilis to LB liquid culture medium, culturing at 30 deg.C and 180r/min for 20h, inoculating the bacterial solution to LB liquid culture medium again according to 10% (V/V) inoculum size, culturing at 30 deg.C and 180r/min for 20h, collecting Bacillus subtilis culture solution with bacterial content of 1-1 × 109CFU/mL; the preparation method of the LB liquid culture medium comprises the following steps: to 950 ml of deionized water were added: tryptone 10g, yeast extract 5g, NaCl10g, shaking the container until the solutes dissolved. Adjusting pH to 7.0 with 5mol/L NaOH, diluting to 1L with deionized water, and sterilizing at 121 deg.C for 15min to obtain LB liquid culture medium.
Step nine, crushing the extracts prepared in the steps one to seven, mixing the crushed extracts in equal proportion to obtain a solid base material, mixing the yeast liquid and the bacillus subtilis liquid collected in the step eight in equal proportion to obtain a fermentation liquid, preparing the solid base material, the fermentation liquid and deionized water into a fermentation system according to the proportion of 1:2:20, and fermenting the fermentation system in a shaking table at 30 ℃ for 40 hours to obtain a fermentation liquid;
step ten, sterilizing the fermentation liquor under high pressure, centrifuging for 20 min at the speed of 10000 r/min, and collecting supernatant to obtain fermentation stock solution;
step eleven, pouring xanthan gum powder into water with the temperature of about 70 ℃ for soaking for 8 hours, and uniformly stirring for later use; according to the mass percentage, 1 to 10 percent of fermentation stock solution, 2 to 4 percent of vitamin C, 0.20 to 0.28 percent of hyaluronic acid, 0.01 to 0.10 percent of xanthan gum, 0.1 to 0.2 percent of phenoxyethanol and the balance of deionized water are uniformly mixed to obtain the mask solution.
Example 2: the preparation process of the embodiment is the same as that of the embodiment 1, except that the formula adopted in the embodiment is different in proportion, and the fermented mask with the whitening effect comprises the following raw materials: 20 parts of raspberry, 20 parts of calabash tea, 10 parts of ovate leaf holly bark, 20 parts of parthenocissus tricuspidata fruit, 10 parts of mesona chinensis, 10 parts of pyrola and 20 parts of green tea.
Example 3: the preparation process of the embodiment is the same as that of the embodiment 1, except that the formula adopted in the embodiment is different in proportion, and the fermented mask with the whitening effect comprises the following raw materials: 30 parts of raspberry, 10 parts of calabash tea, 20 parts of ovate leaf holly bark, 10 parts of parthenocissus tricuspidata fruit, 20 parts of mesona chinensis, 20 parts of pyrola and 40 parts of green tea.
Test example 1: in the experimental example, the total phenol content and the flavone content of the prepared fermentation stock solution are detected by using the formula of the invention and adopting a yeast and bacillus subtilis fermentation method according to GB/T8313-2008 'detection method of tea polyphenol and catechin content in tea' and DB13/T385-1998 'determination of total flavone (rutin) in food'. The following detection method is the same.
Comparative example 1: the comparative example uses the formula of the invention and adopts saccharomycetes to ferment and prepare fermentation stock solution, and the total phenol content and the flavone content of the prepared fermentation stock solution are detected.
Comparative example 2: the comparative example uses the formula of the invention and uses bacillus subtilis to ferment and prepare fermentation stock solution, and the total phenol content and flavone content of the prepared fermentation stock solution are detected.
Comparative example 3: the formula of the invention is used for directly extracting and preparing the water extract without microbial fermentation, and the total phenol content and the flavone content of the prepared water extract are detected.
The results are shown in Table 1.
As can be seen from Table 1, the total phenol content and the total flavone content in the whole fermentation raw stock are significantly higher than those of other groups when yeast and bacillus subtilis are used for fermenting simultaneously, which indicates that the synergistic fermentation effect of the yeast and the bacillus subtilis is better than that of single-bacterium fermentation, and indicates that the combined action of the yeast and the bacillus subtilis is beneficial to the extraction of phenolic acid and flavonoid substances in the whole extraction.
DPPH scavenging effect:
the fermentation stock solution prepared in test example 1 and the water extract prepared in comparative example 3 were used as stock solutions, and the stock solutions were diluted with deionized water to aqueous solutions of 1.0%, 2.0%, 4.0%, 8.0% and 16.0% by mass, respectively, and the test solutions were taken as solutions to be tested, and the same volumes of the solutions to be tested and 2 × 10 were taken-4mixing A1 tube with DPPH solution at mol/L), adding water at equal volume to 2 × 10-4mixing the solution of DPPH in mol/L (A2 tube); taking absolute ethyl alcohol with the same volume and uniformly mixing the absolute ethyl alcohol with a solution to be detected (A3 tube); after 30 min of reaction, absorbance values of A1, A2 and A3 tubes were measured at 517 nm and recorded as ODA1, ODA2 and ODA3, respectively, and the clearance was calculated as shown in FIG. 1.
DPPH clearance = ([ ODA2 + ODA 3) -ODA 1 ]/ODA 2 × 100%.
As can be seen from FIG. 1, the IC50 of the fermentation raw stock for removing DPPH is 6.5%, the IC50 of the water extract for removing DPPH is 8.1%, and the removal capacity of the fermentation raw stock and the water extract for removing DPPH free radicals is gradually enhanced along with the increase of the concentration of the fermentation raw stock, but the removal capacity of the fermentation raw stock for DPPH is superior to that of the water extract on the whole, which indicates that the fermentation raw stock has stronger oxidation resistance.
Evaluation of whitening efficacy:
176 volunteers aged 25-30 were randomly divided into 4 groups of 44 persons each, and the masks prepared according to test example 1, comparative example 2 and comparative example 3 were used as test masks 2 times per week. The melanin content of the facial skin of the volunteers was measured 1 day before use, at 7d, 21 d, 35 d and 49d after use using a melanin and haematochrome measuring instrument MX18, continuously measured 3 times, and averaged, and the results are shown in fig. 2.
As can be seen from FIG. 2, the melanin content in the facial skin of the volunteers after use is significantly different from that before use: (P<0.05); with the prolonging of the using time, the facial melanin content of the volunteers shows a decreasing trend, and the effect of the fermentation process is better than that of the unfermented test group, which indicates that the hair is adoptedThe fermentation process is beneficial to enhancing the whitening effect of the mask; the effect of the facial mask test group prepared by adopting the full formula and the combined bacteria fermentation of the invention is obviously superior to that of the test group prepared by single bacteria fermentation, which shows that the facial mask prepared by adopting the formula and the combined bacteria fermentation of the invention has good whitening effect.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and scope of the present invention are intended to be covered thereby.
Claims (6)
1. A fermented traditional Chinese medicine mask with whitening effect is characterized in that: the feed comprises the following raw materials in parts by weight: 20-30 parts of raspberry, 10-20 parts of calabash tea, 10-20 parts of ovate holly bark, 10-20 parts of partridge lizard fruit, 10-20 parts of mesona chinensis, 10-20 parts of pyrola and 20-40 parts of green tea.
2. The fermented traditional Chinese medicine mask with whitening effect according to claim 1, is characterized in that: the feed comprises the following raw materials in parts by weight: 25 parts of raspberry, 15 parts of calabash tea, 15 parts of ovate leaf holly bark, 15 parts of parthenocissus tricuspidata fruit, 15 parts of mesona chinensis, 15 parts of pyrola and 30 parts of green tea.
3. A method for preparing the fermented traditional Chinese medicine mask with whitening efficacy according to any one of claims 1-2, which is characterized by comprising the following steps: the method comprises the following steps:
step one, carrying out dry grinding on raspberry, adding ethanol with the volume fraction of 48% in a material-liquid ratio of 1:40, carrying out ultrasonic extraction for 2 times, carrying out 1 hour each time, combining the two extracting solutions, concentrating and drying to obtain a raspberry phenolic acid flavone extract;
step two, crushing the desmodium triquetrum, adding ethanol with the volume fraction of 65%, soaking and extracting for 35min at the temperature of 45 ℃ according to the material-liquid ratio of 1:50, and concentrating and drying the extracting solution to obtain a desmodium triquetrum flavone extract;
step three, crushing the ovateleaf holly bark, adding ethanol with the volume fraction of 60%, soaking and extracting for 40min at the temperature of 55 ℃ according to the material-liquid ratio of 1:40, and concentrating and drying the extracting solution to obtain an ovateleaf holly bark flavone extract;
step four, crushing the parthenocissus tricuspidata fruits, adding ethanol with the volume fraction of 56%, soaking and extracting for 74min at the temperature of 76 ℃ according to the material-liquid ratio of 1:20, and concentrating and drying the extract to obtain parthenocissus tricuspidata fruit extract;
step five, taking dry fine powder of mesona chinensis benth, adding 50 times of 50% ethanol for reflux extraction for 2 times, each time for 30 min, filtering, combining filtrates, concentrating under reduced pressure until the ethanol is completely volatilized, transferring into a separating funnel, sequentially extracting with petroleum ether, trichloromethane, ethyl acetate and n-butanol, and finally obtaining water, and concentrating and drying at a certain position to obtain mesona chinensis benth polyphenol extract;
step six, crushing the pyrola, adding 50% ethanol by volume fraction into the crushed pyrola, carrying out reflux extraction for 2 hours at a material-liquid ratio of 1:20, and concentrating and drying an extracting solution to obtain a pyrola phenolic acid flavone extract;
step seven, crushing green tea, adding purified water, soaking and extracting for 60min at 80 ℃ with the material-liquid ratio of 1:50, concentrating and drying the extracting solution to obtain a green tea polyphenol extract;
step eight, respectively inoculating the stored yeast strains and the stored bacillus subtilis into respective culture media, respectively culturing at the temperature of 30 ℃, and respectively collecting yeast culture solution and bacillus subtilis culture solution;
step nine, crushing the extracts prepared in the steps one to seven, mixing the crushed extracts in equal proportion to obtain a solid base material, mixing the yeast liquid and the bacillus subtilis liquid collected in the step eight in equal proportion to obtain a fermentation liquid, preparing the solid base material, the fermentation liquid and deionized water into a fermentation system according to the proportion of 1:2:20, and fermenting the fermentation system in a shaking table at 30 ℃ for 40 hours to obtain a fermentation liquid;
step ten, sterilizing the fermentation liquor under high pressure, centrifuging for 20 min at the speed of 10000 r/min, and collecting supernatant to obtain fermentation stock solution;
step eleven, uniformly mixing 1-10% of fermentation stock solution, 2-4% of vitamin C, 0.20-0.28% of hyaluronic acid, 0.01-0.10% of xanthan gum, 0.1-0.2% of phenoxyethanol and the balance of deionized water according to mass percentage to obtain the mask solution.
4. The preparation method of the fermented traditional Chinese medicine mask with the whitening effect according to claim 3, is characterized by comprising the following steps: the preparation method of the yeast culture solution comprises the following steps: inoculating 100 μ L of the preserved yeast strain to YPD liquid culture medium, culturing at 30 deg.C and 180r/min for 20 hr, inoculating the bacterial liquid at an inoculum size of 10% (V/V) again to YPD liquid culture medium, culturing at 30 deg.C and 180r/min for 20 hr, and collecting the yeast culture solution.
5. The preparation method of the fermented traditional Chinese medicine mask with the whitening effect according to claim 3, is characterized by comprising the following steps: the preparation method of the bacillus subtilis culture solution comprises the following steps: inoculating 100 μ L of preserved Bacillus subtilis to LB liquid culture medium, culturing at 30 deg.C and 180r/min for 20h, inoculating the bacterial solution with 10% (V/V) inoculum size to LB liquid culture medium again, culturing at 30 deg.C and 180r/min for 20h, and collecting Bacillus subtilis culture solution.
6. The preparation method of the fermented traditional Chinese medicine mask with the whitening effect according to claim 3, characterized in that the bacterial content of the yeast culture solution is more than or equal to 1 × 109CFU/mL, the bacterial amount of the bacillus subtilis culture solution is more than or equal to 1 × 109CFU/mL。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114796052A (en) * | 2022-05-11 | 2022-07-29 | 广州清淞泉生物科技有限公司 | Moisturizing composition, moisturizing essence and preparation method thereof |
| CN116672290A (en) * | 2023-06-09 | 2023-09-01 | 广州中妆美业化妆品有限公司 | Blue light-resistant and anti-aging tea fermentation composition, and product and application thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114796052A (en) * | 2022-05-11 | 2022-07-29 | 广州清淞泉生物科技有限公司 | Moisturizing composition, moisturizing essence and preparation method thereof |
| CN114796052B (en) * | 2022-05-11 | 2023-12-29 | 百肽德医药生物科技(广东)有限公司 | Moisturizing composition, moisturizing essence and preparation method thereof |
| CN116672290A (en) * | 2023-06-09 | 2023-09-01 | 广州中妆美业化妆品有限公司 | Blue light-resistant and anti-aging tea fermentation composition, and product and application thereof |
| CN116672290B (en) * | 2023-06-09 | 2024-06-04 | 广州中妆美业化妆品有限公司 | Blue light-resistant and anti-aging tea fermentation composition, and product and application thereof |
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Application publication date: 20201009 |