CN113133954A - Cistanche deserticola fermentation liquor and preparation method and application thereof - Google Patents
Cistanche deserticola fermentation liquor and preparation method and application thereof Download PDFInfo
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- CN113133954A CN113133954A CN202010064662.0A CN202010064662A CN113133954A CN 113133954 A CN113133954 A CN 113133954A CN 202010064662 A CN202010064662 A CN 202010064662A CN 113133954 A CN113133954 A CN 113133954A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 79
- 230000004151 fermentation Effects 0.000 title claims abstract description 79
- 241000336291 Cistanche deserticola Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 241000005787 Cistanche Species 0.000 claims abstract description 90
- 241000336315 Cistanche salsa Species 0.000 claims abstract description 71
- 239000007788 liquid Substances 0.000 claims abstract description 46
- 239000002002 slurry Substances 0.000 claims abstract description 46
- 239000002537 cosmetic Substances 0.000 claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000004537 pulping Methods 0.000 claims abstract description 15
- 239000007787 solid Substances 0.000 claims abstract description 15
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
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- 229920002385 Sodium hyaluronate Polymers 0.000 claims description 14
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- 238000011081 inoculation Methods 0.000 claims description 14
- 238000009630 liquid culture Methods 0.000 claims description 14
- 229940010747 sodium hyaluronate Drugs 0.000 claims description 14
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
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- GSEJCLTVZPLZKY-UHFFFAOYSA-N Triethanolamine Chemical compound OCCN(CCO)CCO GSEJCLTVZPLZKY-UHFFFAOYSA-N 0.000 claims description 9
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- 238000012258 culturing Methods 0.000 abstract description 25
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- 239000000126 substance Substances 0.000 abstract description 7
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 abstract description 6
- 230000002087 whitening effect Effects 0.000 abstract description 5
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- 102000003425 Tyrosinase Human genes 0.000 abstract description 3
- 108060008724 Tyrosinase Proteins 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 3
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
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- 230000003385 bacteriostatic effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000004205 dimethyl polysiloxane Substances 0.000 description 4
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- LCVHZNSIAYNAGX-UHFFFAOYSA-N 2-ethylhexyl 3,5,5-trimethylhexanoate Chemical compound CCCCC(CC)COC(=O)CC(C)CC(C)(C)C LCVHZNSIAYNAGX-UHFFFAOYSA-N 0.000 description 2
- NIXOWILDQLNWCW-UHFFFAOYSA-N Acrylic acid Chemical compound OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
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- 230000008901 benefit Effects 0.000 description 2
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- 239000003814 drug Substances 0.000 description 2
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- 229940100549 ethylhexyl isononanoate Drugs 0.000 description 2
- 229960005150 glycerol Drugs 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000003071 parasitic effect Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 229940099259 vaseline Drugs 0.000 description 2
- 229940100555 2-methyl-4-isothiazolin-3-one Drugs 0.000 description 1
- 229940099451 3-iodo-2-propynylbutylcarbamate Drugs 0.000 description 1
- WYVVKGNFXHOCQV-UHFFFAOYSA-N 3-iodoprop-2-yn-1-yl butylcarbamate Chemical compound CCCCNC(=O)OCC#CI WYVVKGNFXHOCQV-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001632052 Haloxylon ammodendron Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 206010040880 Skin irritation Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- BEGLCMHJXHIJLR-UHFFFAOYSA-N methylisothiazolinone Chemical compound CN1SC=CC1=O BEGLCMHJXHIJLR-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000003895 organic fertilizer Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000008591 skin barrier function Effects 0.000 description 1
- 230000036556 skin irritation Effects 0.000 description 1
- 231100000475 skin irritation Toxicity 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/02—Preparations for care of the skin for chemically bleaching or whitening the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/08—Anti-ageing preparations
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/52—Stabilizers
- A61K2800/524—Preservatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/74—Biological properties of particular ingredients
- A61K2800/78—Enzyme modulators, e.g. Enzyme agonists
- A61K2800/782—Enzyme inhibitors; Enzyme antagonists
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Dermatology (AREA)
- Microbiology (AREA)
- Epidemiology (AREA)
- Birds (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Engineering & Computer Science (AREA)
- Gerontology & Geriatric Medicine (AREA)
- Cosmetics (AREA)
Abstract
The invention provides cistanche salsa fermentation liquor and a preparation method and application thereof. The preparation method of the cistanche deserticola fermentation liquor comprises the following steps: adding water into cistanche salsa, pulping, and sterilizing to obtain cistanche salsa slurry; culturing lactobacillus to obtain seed liquid; inoculating the seed liquid into the cistanche salsa slurry, and fermenting to obtain fermented cistanche salsa slurry; removing solid residue and thallus from the fermented cistanche paste to obtain cistanche fermentation liquid. The cistanche salsa fermentation liquid can be used as a whitening, moisturizing and antioxidant component to be added into cosmetics. The cistanche salsa fermentation liquid prepared by the invention can be rapidly absorbed by skin, effectively inhibits the activity of tyrosinase, decomposes and desalts skin melanin, and eliminates free radicals, thereby achieving the effects of whitening, removing freckles and resisting aging. In addition, the cistanche deserticola fermentation liquor also contains bioactive substances generated by lactic acid bacteria, so that the growth of mixed bacteria can be effectively inhibited, and the damage of chemical components to the skin of a human body is reduced without or with less addition of preservatives in the process of preparing cosmetics.
Description
Technical Field
The invention belongs to the field of cosmetics, and relates to cistanche fermentation liquor obtained by fermenting cistanche with lactic acid bacteria.
Background
Cistanche, also called Cistanchis herba, is a parasitic plant parasitic on the root of the haloxylon ammodendron, is a traditional and rare Chinese medicinal material in China, is called desert ginseng, can tonify kidney yang, benefit essence and blood, moisten intestinal tract and resist aging, and has extremely high medicinal value. The phenylethanoid glycosides compound is a main bioactive substance separated from cistanche, and researches show that phenylethanoid glycosides in cistanche have an inhibiting effect on tyrosinase activity and can reduce the content of melanin granules in skin. In addition, the cistanche phenylethanoid glycosides compound also has antioxidant activity and has strong effect of scavenging free radicals. In the prior art, the cistanche phenylethanoid glycosides compound is used in cosmetics, so that various effects of moisturizing, whitening and the like are achieved. The cistanche extract also contains polysaccharide, and the degraded oligosaccharide also has the effects of moisturizing, resisting aging, accelerating the repair of damaged skin barriers, improving the transdermal absorption efficiency and the like.
However, the cost of purifying the cistanche extract to obtain the phenylethanoid glycosides is too high, so that the application of the phenylethanoid glycosides in cosmetics is limited, and the beneficial effects of other effective components are wasted; the addition amount of the phenylethanoid glycosides is too low, so that the cost can be reduced, but the phenylethanoid glycosides do not have the effect of obviously improving the skin. The cistanche deserticola extract is directly adopted, and the extract contains a large amount of nutrient substances, so that microorganisms are easy to breed to cause cosmetic deterioration, and a preservative is required to be added in the process of preparing the cosmetic, but the added preservative is easy to cause skin irritation and even anaphylactic reaction. In patent 201210098153.5, an anti-aging facial mask with skin texture improving and lipid inhibiting effects is prepared by using cistanche and other Chinese medicinal raw materials as compositions, but the extraction of the cistanche and other Chinese medicinal raw materials in the patent is relatively complicated, and preservatives such as iodopropynyl butyl carbamate and methylisothiazolinone are required to be added when the facial mask is prepared.
Lactic acid bacteria, as a common probiotic, have a very important role in daily life, and some lactic acid bacteria can produce substances with bacteriostatic activity in certain growing environments. Patent 201710561503.X discloses an organic fertilizer prepared by fermenting traditional Chinese medicine powder with compound microorganism bacteria containing lactic acid bacteria, wherein the fermented traditional Chinese medicine powder has antibacterial and antiviral effects; however, the report that cistanche salsa is fermented by lactic acid bacteria and the fermentation broth which has a good antibacterial effect and is suitable for being added into cosmetics is obtained by controlling the fermentation conditions and the dry matter content of cistanche salsa in the prior art does not exist.
Disclosure of Invention
Aiming at the problems that the existing cosmetics added with the cistanche phenylethanoid glycosides are high in cost and poor in effect, and the cosmetics added with the cistanche extracts are easy to decay, the invention provides the preparation method of the cistanche fermentation liquor, which is simple and can effectively utilize the cistanche and reduce waste; the prepared product contains various effective components, has the effects of whitening and fading color spots, and can be used for preparing cosmetics without adding preservatives or reducing the addition amount of the preservatives.
In order to achieve the purpose, the invention adopts the following technical scheme.
A preparation method of cistanche salsa fermentation liquor comprises the following steps:
(1) adding water into cistanche salsa, pulping, and sterilizing to obtain cistanche salsa slurry;
(2) inoculating a single colony of lactic acid bacteria into a liquid culture medium, precipitating the bacteria after culture, and then carrying out heavy suspension to obtain a seed solution;
(3) inoculating the seed liquid into the cistanche salsa slurry, and fermenting to obtain fermented cistanche salsa slurry;
(4) removing solid residue and thallus from the fermented cistanche paste to obtain cistanche fermentation liquid.
The cistanche salsa is fresh, dry or processed.
The dry matter content of the cistanche deserticola in the cistanche deserticola slurry is 1-5 wt%.
The lactobacillus is at least one of lactobacillus plantarum, lactobacillus casei and lactobacillus reuteri.
The liquid medium is a medium suitable for growth of lactic acid bacteria, preferably MRS liquid medium, which is commercially available and generally comprises the following components: 10.0g of dried egg white, 8.0g of beef powder, 4.0g of yeast powder, 20.0g of glucose, 801.0 mL of tween, 2.0g of dipotassium phosphate, 5.0g of sodium acetate, 2.0g of ammonium citrate tribasic, 0.2g of magnesium sulfate, 0.05g of manganese sulfate and 1000mL of distilled water.
In the step (2), the inoculation amount of the single colony is 1/100 mL.
In the step (2), the culture condition is that the culture is carried out for 12-24h at the temperature of 28-37 ℃.
In the step (2), the precipitation mode is preferably centrifugation; preferably, the centrifugation condition is 5000-.
In the step (2), the resuspended solution is normal saline.
In the step (2), the seed liquid OD600Is 1.2-1.8.
In the step (3), the volume of the seed liquid is 2-7% of the cistanche serofluid.
In the step (3), the fermentation condition is that the fermentation is carried out for 18-30h at the temperature of 28-37 ℃.
A Cistanchis herba fermentation liquid obtained by above preparation method is provided. The pH value of the cistanche deserticola fermentation liquor is 3.8-4.5.
A cosmetic containing the above Cistanchis herba fermentation liquid is provided.
The content of the cistanche fermentation liquor in the cosmetic is 10-30%.
The cosmetic can be cream, water, milk, jelly, eye cream, facial mask, etc. Preferably a facial mask.
Further, the facial mask containing the cistanche salsa fermentation liquid comprises liquid and a substrate. The liquid comprises the following raw materials in parts by weight: 10-30% of cistanche fermentation liquor, 0.01-0.15% of humectant, 0.1-1% of thickening agent, 0.1-2% of stabilizing agent and the balance of deionized water to 100%.
The substrate of the facial mask is selected from but not limited to non-woven fabrics, silk and biological fibers.
The humectant is at least one or a mixture of several of sodium hyaluronate with different molecular weights; furthermore, the humectant is a combination of micromolecular sodium hyaluronate which accounts for 0.01-0.05% of the total weight of the cosmetic, micromolecular sodium hyaluronate which accounts for 0.01-0.05% of the total weight of the cosmetic and macromolecular sodium hyaluronate which accounts for 0.01-0.05% of the total weight of the cosmetic. The thickening agent is at least one of xanthan gum and hydroxypropyl methylcellulose; preferably xanthan gum. The stabilizer is at least one of triethanolamine, sodium hydroxide, lactic acid and amino acid. Preferably triethanolamine.
The invention has the following advantages:
the cistanche fermentation liquor prepared by the invention contains functional components of cistanche, such as phenylethanoid glycosides, polysaccharides and the like, and the functional components can be quickly absorbed by skin, effectively inhibit the activity of tyrosinase, decompose and lighten skin melanin, clear free radicals, and have the effects of whitening, removing freckles and resisting aging. In addition, due to the fermentation effect of the lactic acid bacteria, the cistanche deserticola fermentation liquor also contains bacteriocin and other bioactive substances generated by the metabolism of the lactic acid bacteria, so that the growth of other bacteria can be effectively inhibited, and the damage of chemical components to the skin of a human body is reduced without or with less addition of preservatives in the process of preparing the cosmetics.
Detailed Description
The present invention will be further illustrated with reference to the following examples, but the present invention is not limited to the following examples.
Example 1 preparation of cistanche salsa fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:5, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 5%;
(2) inoculating single colony of Lactobacillus plantarum into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 30 deg.C for 18h, centrifuging at 8000rpm for 10min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.8;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 5% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 24h at the temperature of 30 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 3.92.
Example 2 preparation of cistanche salsa fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:5, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 5%;
(2) inoculating single colony of Lactobacillus casei into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 30 deg.C for 18h, centrifuging at 8000rpm for 10min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.8;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 5% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 24h at the temperature of 30 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 4.01.
Example 3 preparation of cistanche fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:5, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 5%;
(2) inoculating single colony of Lactobacillus reuteri into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 30 deg.C for 18h, centrifuging at 8000rpm for 10min, decanting the thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.8;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 5% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 24h at the temperature of 30 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 4.21.
Example 4 preparation of cistanche fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:5, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 5%;
(2) inoculating single colony of Lactobacillus plantarum into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 30 deg.C for 12h, centrifuging at 8000rpm for 10min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.8;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 5% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 18h at the temperature of 30 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 4.48.
Example 5 preparation of cistanche fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:5, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 5%;
(2) inoculating single colony of Lactobacillus plantarum into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 30 deg.C for 24h, centrifuging at 8000rpm for 10min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.8;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 5% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 30h at the temperature of 30 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 3.81.
Example 6 preparation of cistanche fermentation broth
(1) Cutting dried cistanche deserticola into slices, mixing with water according to a mass ratio of 1:18, heating and boiling for 30min, pulping the mixture by adopting a wet-method ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche deserticola slurry with dry matter content of about 1.4%;
(2) inoculating single colony of Lactobacillus reuteri into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 28 deg.C for 24 hr, centrifuging at 5000rpm for 20min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.6;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa serous fluid, wherein the inoculation amount is 5% of the volume of the cistanche salsa serous fluid, and standing, fermenting and culturing for 28h at the temperature of 28 ℃ to obtain fermented cistanche salsa serous fluid;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 4.30.
Example 7 preparation of cistanche fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:10, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 2.5%;
(2) inoculating single colony of Lactobacillus casei into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 32 deg.C for 20h, centrifuging at 7500rpm for 10min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.8;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 2% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 30h at 37 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 3.98.
Example 8 preparation of cistanche fermentation broth
(1) Cleaning dry cistanche, cutting into slices, mixing with water according to a mass ratio of 1:20, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with dry matter content of about 1.25%;
(2) inoculating single colony of Lactobacillus plantarum into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 35 deg.C for 15h, centrifuging at 7500rpm for 10min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.2;
(3) inoculating the seed solution into sterilized cistanche salsa slurry under aseptic condition, wherein the inoculation amount is 7% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 15h at 35 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 4.46.
Example 9 preparation of cistanche fermentation broth
(1) Cutting dried cistanche deserticola into slices, mixing with water according to a mass ratio of 1:25, heating and boiling for 30min, pulping the mixture by adopting a wet-method ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche deserticola slurry with the dry matter content of about 1%;
(2) inoculating single colony of Lactobacillus plantarum into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 37 deg.C for 15h, centrifuging at 8000rpm for 15min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.4;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 4% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 20h at 32 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 4.24.
Example 10 preparation of cistanche fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:20, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 1.25%;
(2) inoculating single colony of Lactobacillus casei into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 37 deg.C for 12h, centrifuging at 8000rpm for 5min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.5;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 5% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 24h at 32 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented Cistanchis herba pulp, filtering to remove solid residue and thallus, and keeping supernatant as Cistanchis herba fermentation liquid with pH of 4.08.
Comparative example 1 preparation of cistanche salsa fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:5, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 5%;
(2) inoculating single colony of Lactobacillus plantarum into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 30 deg.C for 10h, centrifuging at 8000rpm for 10min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.8;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 5% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 15h at the temperature of 30 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 4.76.
Comparative example 2 preparation of cistanche salsa fermentation broth
(1) Cleaning fresh cistanche, cutting into slices, mixing with water according to a mass ratio of 1:5, heating and boiling for 30min, pulping the mixture by adopting a wet-process ultrafine grinder, and then carrying out autoclaving at 121 ℃ for 15min to obtain cistanche pulp with the dry matter content of about 5%;
(2) inoculating single colony of Lactobacillus plantarum into 100mL MRS liquid culture medium, shake-culturing at 150rpm and 30 deg.C for 25h, centrifuging at 8000rpm for 10min, decanting the precipitate thallus, and resuspending with physiological saline to obtain seed solution with OD600About 1.8;
(3) under the aseptic condition, inoculating the seed solution into the sterilized cistanche salsa slurry, wherein the inoculation amount is 5% of the volume of the cistanche salsa slurry, and standing, fermenting and culturing for 32h at the temperature of 30 ℃ to obtain fermented cistanche salsa slurry;
(4) centrifuging the fermented herba cistanches pulp, filtering to remove solid residue and thallus, and keeping supernatant as herba cistanches fermentation liquid with pH of 3.38.
Example 11 preparation of a facial mask containing cistanche salsa fermentation broth
The cistanche salsa fermentation liquid obtained in the embodiment 1, and commercially available cistanche salsa phenylethanoid glycosides (total glycoside content is 50%) and cistanche salsa polysaccharides (total sugar content is 98%) are adopted to prepare the mask, and the mask comprises the following raw materials in parts by weight:
note: "/" indicates no addition.
The production method comprises the following steps:
heating deionized water to 80 ℃, adding sodium hyaluronate and xanthan gum under stirring, and uniformly mixing to obtain a solution; then, the temperature is reduced to 60 ℃, and triethanolamine is added and stirred uniformly; cooling to 45 deg.C, adding Cistanchis herba fermentation liquid or Cistanchis herba extract under stirring, mixing to obtain facial mask stock solution, packaging into packaging bag containing facial mask carrier, sealing, and sterilizing to obtain the final product.
Test example 1 bacteriostatic effect of cistanche deserticola fermentation broth
The antibacterial circle method is adopted to verify that the cistanche deserticola fermentation liquor is common bacteria: inhibiting effect of Staphylococcus aureus and Escherichia coli, and taking unfermented Cistanchis herba solution as blank control;
TABLE 1 bacteriostatic effect of cistanche deserticola fermentation broth
Table 1 shows that cistanche salsa has inhibitory effects on staphylococcus aureus and escherichia coli after being fermented by lactobacillus plantarum, lactobacillus casei and lactobacillus reuteri, wherein the inhibitory effects are relatively strong after being fermented by lactobacillus plantarum. Comparative example 1, in which the fermentation time was too short, had a poor bacteriostatic effect due to a high pH. Compared with the antibacterial effect of the comparative example 2 with longer fermentation time, the antibacterial effect is not obviously improved; at this pH, most of the cells die or dissolve, and thus, the cells are likely to cause irritation or allergy to human skin.
Test example 2 stability and Effect of cosmetic containing Cistanchis herba fermentation liquid
1. Stability of the mask
To verify whether the cistanche fermentation broth has an effect on the facial mask stability, the number 4-6, 8, and 9 facial masks prepared in example 11 were placed in a biochemical constant temperature incubator at 45 ℃ for 60 days, and the facial mask stability and microbial content were examined.
TABLE 2 facial mask stability and microbial content
Table 2 shows that, even when no preservative was added, the fermented cistanche mask solution was not infected with microorganisms, and the solution stability was changed. And the mask liquid prepared from the cistanche deserticola extract can cause the situations of microbial infection and poor stability after being placed for a period of time without adding a preservative.
Skin test
220 women with rough skin, more acne marks, dark spots and the age of 20-35 years are randomly selected and divided into 11 groups of 20 people. Wherein 1-9 groups of the masks prepared according to the mask numbers 1-9 in example 11 are used respectively, 10 groups of the masks prepared by using 20% aqueous solution only containing the cistanche deserticola fermentation broth are used, and 1-10 groups of the masks are distributed three times per week; group 11 served as blank and used daily skin care products. After continuous use for 6 weeks, the skin feeling and change of the tested person are observed, tested and recorded.
TABLE 3 skin feel and Change in test person
As can be seen from table 3, in the test groups 1-6 and 8-10, the facial masks have the effects of removing acne marks and lightening spots under the condition that the facial mask liquid contains the cistanche salsa fermentation liquid or the cistanche salsa extract, and compared with the cistanche salsa extract, the effect of removing acne and lightening spots of the cistanche salsa fermentation liquid is better; in the case of the 7 th group of facial mask liquid, 80% of people do not feel obvious effect under the condition of not containing cistanche fermentation liquor; in addition, according to the results of the test groups 1, 2, 3, 4 and 10, it can be seen that sodium hyaluronate has a certain synergistic effect on the acne mark removing and stain lightening effects of the cistanche fermentation broth.
Example 12 preparation of cosmetic containing cistanche fermented liquid
1. Face cream
A face cream containing cistanche fermentation liquor comprises the following raw materials: the cistanche deserticola fermentation broth prepared in example 6 was supplemented with 30% sodium hyaluronate, 5% glycerol, 3% ethylhexyl isononanoate, 1% C20-22 alcohol phosphate, 1% polydimethylsiloxane, 9400.3% carbomer, 0.1% xanthan gum, 0.3% triethanolamine, 100% total weight, and the balance deionized water.
The production method comprises the following steps: uniformly mixing ethylhexyl isononanoate, C20-22 alcohol phosphate and polydimethylsiloxane, heating to 80 ℃, and stirring to dissolve to obtain a raw material I; uniformly mixing deionized water, glycerol, sodium hyaluronate, carbomer 940 and xanthan gum, heating to 80 ℃, and stirring to dissolve completely to obtain a raw material II; slowly adding the raw material I into the raw material II under stirring, and stirring and homogenizing for 5 min; and then cooling to 60 ℃, adding triethanolamine, stirring uniformly, continuously cooling to 45 ℃, adding cistanche fermentation liquor, mixing uniformly, and cooling to obtain the cistanche fermentation liquor face cream.
Emulsion and method of making
A face cream containing cistanche fermentation liquor comprises the following raw materials: 15% of cistanche deserticola fermentation broth prepared in example 9, 0.15% of sodium hyaluronate, 5% of glycerol, 10% of polydimethylsiloxane, 2% of vaseline, 800.1% of tween-800, 9400.2% of carbomer, 0.05% of xanthan gum, 0.1% of triethanolamine, 100% of the total amount of the components, and the balance of deionized water.
The production method comprises the following steps: uniformly mixing polydimethylsiloxane, vaseline and tween-80, heating to 80 ℃, and stirring to dissolve to obtain a raw material III; uniformly mixing deionized water, glycerol, sodium hyaluronate, carbomer 940 and xanthan gum, heating to 80 ℃, stirring to dissolve completely to obtain a raw material IV, and stirring and homogenizing for 5 min; and then cooling to 60 ℃, adding triethanolamine, stirring uniformly, continuously cooling to 45 ℃, adding cistanche fermentation liquor, mixing uniformly, and cooling to obtain the cistanche fermentation liquor emulsion.
Claims (10)
1. A preparation method of cistanche deserticola fermentation liquor is characterized by comprising the following steps:
(1) adding water into cistanche salsa, pulping, and sterilizing to obtain cistanche salsa slurry;
(2) inoculating a single colony of lactic acid bacteria into a liquid culture medium, precipitating the bacteria after culture, and then carrying out heavy suspension to obtain a seed solution;
(3) inoculating the seed liquid into the cistanche salsa slurry, and fermenting to obtain fermented cistanche salsa slurry;
(4) removing solid residue and thallus from the fermented cistanche paste to obtain cistanche fermentation liquid.
2. The method of claim 1, wherein the dry matter content of cistanche deserticola in the cistanche deserticola slurry is 1-5 wt%.
3. The method according to claim 1, wherein the lactic acid bacteria is at least one of Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus reuteri.
4. The production method according to claim 1, wherein in the step (2), the inoculation amount is 1 single colony/100 mL; the seed liquid OD6001.2-1.8;
in the step (3), the volume of the seed liquid is 2-7% of the cistanche serofluid.
5. The production method according to claim 1, wherein in the step (2), the liquid medium is an MRS liquid medium; the culture condition is that the culture is carried out for 12 to 24 hours at the temperature of between 28 and 37 ℃;
in the step (2), the precipitation mode is preferably centrifugation; preferably, the centrifugation condition is 5000-; the resuspended solution is normal saline;
in the step (3), the fermentation condition is that the fermentation is carried out for 18-30h at the temperature of 28-37 ℃.
6. A cistanche salsa fermented liquid obtained by the preparation method according to any one of claims 1 to 5, wherein the pH is 3.8 to 4.5.
7. A cosmetic comprising the cistanche fermentation broth of claim 6.
8. The cosmetic according to claim 7, wherein the content of the fermentation broth of cistanche salsa in the cosmetic is 10-30%.
9. The cosmetic according to claim 7, wherein the cosmetic is selected from the group consisting of cream, water, milk, jelly, eye cream, and mask.
10. The cosmetic of claim 7, wherein the cosmetic is a mask comprising a liquid and a substrate; the liquid comprises the following raw materials in parts by weight: 10-30% of cistanche fermentation liquor, 0.01-0.15% of humectant, 0.1-1% of thickening agent, 0.1-2% of stabilizing agent and the balance of deionized water to 100%;
the substrate is selected from non-woven fabrics, silk or biological fibers;
preferably, the humectant is at least one or a mixture of several of sodium hyaluronate with different molecular weights; further, the humectant is a combination of micromolecular sodium hyaluronate accounting for 0.01-0.05% of the weight of the cosmetic, micromolecular sodium hyaluronate accounting for 0.01-0.05% of the weight of the cosmetic and macromolecular sodium hyaluronate accounting for 0.01-0.05% of the weight of the cosmetic;
the thickening agent is at least one of xanthan gum and hydroxypropyl methylcellulose; preferably xanthan gum;
the stabilizer is at least one of triethanolamine, sodium hydroxide, lactic acid and amino acid;
preferably triethanolamine.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669921A (en) * | 2022-05-20 | 2023-02-03 | 新疆天山北坡冷粮食品有限公司 | Liver-protecting and kidney-protecting cistanche enzyme and preparation method thereof |
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| CN101313913A (en) * | 2008-01-29 | 2008-12-03 | 杏辉天力（杭州）药业有限公司 | Hyaluronate lyase restrainer |
| CN104784261A (en) * | 2015-04-30 | 2015-07-22 | 孟令刚 | Cistanche enzyme and preparation process thereof |
| CN105213257A (en) * | 2015-09-30 | 2016-01-06 | 孟令刚 | A kind of cosmetic composition containing Herba Cistanches |
| CN105534732A (en) * | 2015-12-31 | 2016-05-04 | 杨建华 | Preparation method of cloth sticking type mask taking cistanche phenylethanoid glycoside as main functional component |
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2020
- 2020-01-20 CN CN202010064662.0A patent/CN113133954A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101313913A (en) * | 2008-01-29 | 2008-12-03 | 杏辉天力（杭州）药业有限公司 | Hyaluronate lyase restrainer |
| CN104784261A (en) * | 2015-04-30 | 2015-07-22 | 孟令刚 | Cistanche enzyme and preparation process thereof |
| CN105213257A (en) * | 2015-09-30 | 2016-01-06 | 孟令刚 | A kind of cosmetic composition containing Herba Cistanches |
| CN105534732A (en) * | 2015-12-31 | 2016-05-04 | 杨建华 | Preparation method of cloth sticking type mask taking cistanche phenylethanoid glycoside as main functional component |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115669921A (en) * | 2022-05-20 | 2023-02-03 | 新疆天山北坡冷粮食品有限公司 | Liver-protecting and kidney-protecting cistanche enzyme and preparation method thereof |
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