CN113350216A - Scallop polypeptide whitening and moisturizing mask and preparation method thereof - Google Patents
Scallop polypeptide whitening and moisturizing mask and preparation method thereof Download PDFInfo
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- CN113350216A CN113350216A CN202110704275.3A CN202110704275A CN113350216A CN 113350216 A CN113350216 A CN 113350216A CN 202110704275 A CN202110704275 A CN 202110704275A CN 113350216 A CN113350216 A CN 113350216A
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- 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
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
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- 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
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- 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
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- 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
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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Abstract
The invention discloses a scallop polypeptide whitening and moisturizing mask and a preparation method thereof, wherein 100 parts by weight of the mask comprises the following components in parts by weight: 5-15 parts of scallop polypeptide, 0.5-2.0 parts of polyvinyl alcohol, 0.5-2.0 parts of sodium carboxymethylcellulose (CMC), 0.5-2.0 parts of sodium alginate, 3-8 parts of glycerol, 0.5-1.5 parts of potassium sorbate, 0.001-0.01 part of essence and the balance of deionized water. The invention can effectively improve the whitening and water retention performances of cosmetics, has simple and convenient process, is rich in small molecular bioactive polypeptide required by human skin, has the functions of removing free radicals, tightening skin, locking water and retaining water, can effectively increase skin humidity and keep skin tender and white, and can relieve the aging of skin caused by illumination and age growth after long-term use.
Description
Technical Field
The invention belongs to the field of skin care products, and particularly relates to a scallop polypeptide whitening and moisturizing mask and a preparation method thereof.
Background
The scallop is a traditional nutritional health food in China, has high nutritional value, and is rich in various active components such as scallop polypeptide, scallop polysaccharide and the like. However, in the process of processing scallops, a large amount of scallop edges are generated, and because the taste is poor, only a small amount of scallop edges are eaten, most scallop edges are abandoned, and the environment is easily polluted. Currently, the method is not effectively utilized.
At present, in order to effectively remove free radicals, inhibit the generation of facial melanin and delay aging, a large amount of antioxidant chemicals are added into the existing freckle-removing, whitening and moisturizing facial mask, such as: interleukin 1 (IL-1), interleukin 6 (IL-6), Tumor Necrosis Factor (TNF), Interferon (IFN), endothelin antagonist, azelaic acid, arbutin, etc. are effective by inhibiting melanocyte proliferation; 4,5, 7-trihydroxy flavonol, quercetin, kurarinone, resveratrol, arbutin, aloe extract kojic acid, benzoic acid, azelaic acid, etc. are used for inhibiting melanin synthesis enzyme (mainly tyrosinase) activity to prevent melanin generation; niacinamide, N-niacinamide, natural yeast extract, tretinoin, serine protease inhibitor RWJ-50353 and Soybean Trypsin Inhibitor (STI) are effective by inhibiting the transport of melanosomes from the basal layer to keratinocytes; linoleic acid, lactic acid, glycolic acid in sugarcane juice, all-trans retinoic acid and glycolic acid achieve the effects of whitening and removing freckles by promoting cuticle exfoliation; vitamin C, vitamin E and superoxide dismutase are prepared by reducing intermediates such as dopaquinone, 5, 6-dihydroxyindole and 6-dihydroxyindole-2-carboxylic acid in the process of synthesizing melanin into colorless dopa and dopachrome, thereby inhibiting the formation of pigment granules. Most of the above substances will affect the health of a person if used for a long time.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the scallop polypeptide whitening and moisturizing mask and the preparation method thereof, the main component of the mask is the scallop polypeptide with biological activity, and the mask can effectively remove free radicals, and has good effects of whitening and moisturizing the skin and relieving aging; is beneficial to body health, and has remarkable whitening and moisturizing effects.
The technical scheme provided by the invention is as follows:
the scallop polypeptide whitening and moisturizing mask is characterized in that 100 parts by weight of the mask comprises the following components in parts by weight: 5-15 parts of scallop polypeptide, 0.5-2.0 parts of polyvinyl alcohol, 0.5-2.0 parts of sodium carboxymethylcellulose (CMC), 0.5-2.0 parts of sodium alginate, 3-8 parts of glycerol, 0.5-1.5 parts of potassium sorbate, 0.001-0.01 part of essence and the balance of deionized water.
Furthermore, the scallop polypeptide is an enzymolysis product of scallop leftovers in the scallop processing process through a multienzyme system.
Further, the enzymolysis product of the multi-enzyme system is that the scallop leftovers are subjected to enzymolysis through the multi-enzyme system compounded by papain, neutral protease and microbial protease to obtain the scallop polypeptide with the molecular weight of 100-10000D.
Further, the enzymolysis product of the multi-enzyme system is prepared by the following method: removing impurities such as shells from scallop leftovers, cleaning, mincing, homogenizing by a wall breaking machine, adding 2-6 times of distilled water by weight and 1-3% of papain, neutral protease and microbial protease by weight, adjusting the pH value to 5-8, carrying out heat preservation enzymolysis for 3-12 hours at 40-70 ℃, adding a fishy smell removing agent by weight of 0.5% of the total weight for deodorization treatment, carrying out enzyme deactivation in boiling water bath for 10 minutes, centrifuging at 4 ℃ and 12000 r/min for 15 minutes, and taking supernatant fluid to obtain a multienzyme system enzymolysis product of the scallop leftovers.
Further, the fishy smell removing agent is one or a mixture of citric acid and cyclodextrin.
Furthermore, the weight of the distilled water is 3 times of the weight of the scallop, the weight of the mixture of the papain, the neutral protease and the microbial protease is 2 percent of the total weight, and the weight ratio of the papain to the neutral protease to the microbial protease is 1: 1.
Further, the pH value is 7, and the enzymolysis is carried out for 6 hours at the temperature of 60 ℃.
The invention also discloses a preparation method of the scallop polypeptide whitening and moisturizing mask, which comprises the following steps:
(1) pouring a certain amount of carboxymethyl cellulose, sodium alginate and polyvinyl alcohol into deionized water for dissolving, heating to 90 ℃, uniformly stirring until the carboxymethyl cellulose, the sodium alginate and the polyvinyl alcohol are completely dissolved, and cooling for later use;
(2) adding scallop polypeptide and glycerol into the solution obtained in the step (1) and uniformly stirring;
(3) adding potassium sorbate and essence into the mixture obtained in step (2), stirring, and packaging.
The invention has the beneficial effects that:
the invention develops a new way of processing and comprehensively utilizing marine biological resources and high-valued active substances of products, and introduces polypeptide substance scallop polypeptide with obvious biological physiological activity into the mask so as to remove free radicals, make the skin smooth and tender and bright, and have good effects of whitening, moisturizing and relieving aging on the skin. The invention can effectively improve the anti-aging performance and the water retention performance of the cosmetics, has simple and convenient process, simultaneously the prepared mask is rich in micromolecular bioactive polypeptide required by human skin, has the functions of removing free radicals, tightening skin, locking water and retaining water, can effectively increase the skin humidity and keep the skin tender and white, and can relieve the aging of the skin caused by illumination and age growth after long-term use.
The scallop polypeptide is used as a main component to be applied to the whitening and moisturizing mask, so that the mask performance is improved, the scallop leftovers can be comprehensively utilized, the additional value of the scallop leftovers is greatly improved, a new value is brought to comprehensive utilization of raw materials in the scallop processing industry, and the scallop polypeptide has remarkable economic and social benefits.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the following embodiments, and portions not described in detail in this specification belong to the prior art. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: the scallop polypeptide whitening and moisturizing mask comprises the following components: 5g of scallop polypeptide, 0.5g of polyvinyl alcohol, 0.5g of sodium carboxymethylcellulose (CMC), 0.5g of sodium alginate, 3g of glycerol, 0.5g of potassium sorbate, 0.001g of essence and 89.999g of deionized water.
The scallop polypeptide is a multienzyme system enzymolysis product of scallop leftovers and is prepared by the following method: removing impurities such as shells from scallop leftovers, cleaning, mincing, homogenizing by a wall breaking machine, adding distilled water which is 2 times of the scallop leftovers by weight and 1% of papain, neutral protease and microbial protease by total weight (the sum of the weights of the scallop leftovers, the distilled water, the papain, the neutral protease and the microbial protease), adjusting the pH value to 5, carrying out heat preservation and enzymolysis for 12 hours at 40 ℃, carrying out deodorization treatment on a deodorization agent which is 0.5% of the total weight after hydrolysis, carrying out centrifugation for 15 min at 4 ℃ and 12000 r/min after carrying out enzyme deactivation in a boiling water bath for 10min, and taking supernatant to obtain a multienzyme system enzymolysis product of the scallop leftovers.
A preparation method of the scallop polypeptide whitening and moisturizing mask comprises the following steps:
(1) pouring a certain amount of carboxymethyl cellulose, sodium alginate and polyvinyl alcohol into 89.999g of deionized water for dissolving, heating to 90 ℃, stirring uniformly until the materials are dissolved completely, and cooling to room temperature for later use.
(2) And (3) mixing the scallop polypeptide and the glycerol, adding the mixture into the solution obtained in the step (1) and uniformly stirring.
(3) Adding potassium sorbate and essence into the mixture obtained in the step (2) and stirring uniformly. Package (I)
Example 2: the scallop polypeptide whitening and moisturizing mask comprises the following components: 10g of scallop polypeptide, 1.3g of polyvinyl alcohol, 1.3g of sodium carboxymethylcellulose (CMC), 1.3g of sodium alginate, 5.0g of glycerol, 1.0g of potassium sorbate, 0.005g of essence and 80.095g of deionized water.
The scallop polypeptide is a multienzyme system enzymolysis product of scallop leftovers and is prepared by the following method: removing impurities such as shells from scallop leftovers, cleaning, mincing, homogenizing by a wall breaking machine, adding distilled water with 4 times of the weight of the scallop leftovers and 2% of papain, neutral protease and microbial protease based on the total weight (the sum of the weight of the scallop leftovers, the distilled water, the papain, the neutral protease and the microbial protease), adjusting the pH value to 6.5, carrying out heat preservation and enzymolysis for 8 hours at 55 ℃, carrying out deodorization treatment by a deodorization agent with the total weight of 0.5% after hydrolysis, carrying out centrifugation for 15 min at 4 ℃ and 12000 r/min after inactivating the enzymes in a boiling water bath for 10min, and taking supernatant to obtain a multienzyme system enzymolysis product of the scallop leftovers.
A preparation method of the scallop polypeptide whitening and moisturizing mask comprises the following steps:
(1) pouring a certain amount of carboxymethyl cellulose, sodium alginate and polyvinyl alcohol into 80.095g of deionized water for dissolving, heating to 90 ℃, stirring uniformly until the materials are dissolved completely, and cooling to room temperature for later use.
(2) Adding scallop polypeptide and glycerin into the solution obtained in the step (1) and uniformly stirring.
(3) Adding potassium sorbate and essence into the mixture obtained in the step (2) and stirring uniformly. Package (I)
Example 3: the scallop polypeptide whitening and moisturizing mask comprises the following components: 15g of scallop polypeptide, 2g of polyvinyl alcohol, 2g of sodium carboxymethylcellulose (CMC), 2g of sodium alginate, 8g of glycerol, 1.5g of potassium sorbate, 0.1g of essence and 69.4g of deionized water.
The scallop polypeptide is a multienzyme system enzymolysis product of scallop leftovers and is prepared by the following method: removing impurities such as shells from scallop leftovers, cleaning, mincing, homogenizing by a wall breaking machine, adding distilled water which is 6 times of the scallop leftovers by weight and 3% of papain, neutral protease and microbial protease by total weight (the sum of the weights of the scallop leftovers, the distilled water, the papain, the neutral protease and the microbial protease), adjusting the pH value to be 8, carrying out heat preservation and enzymolysis for 3 hours at 70 ℃, carrying out deodorization treatment on a deodorization agent which is 0.5% of the total weight after hydrolysis, carrying out centrifugation for 15 min at 4 ℃ and 12000 r/min after carrying out enzyme deactivation in a boiling water bath for 10min, and taking supernatant to obtain a multienzyme system enzymolysis product of the scallop leftovers.
A preparation method of the scallop polypeptide whitening and moisturizing mask comprises the following steps:
(1) pouring a certain amount of carboxymethyl cellulose, sodium alginate and polyvinyl alcohol into 69.4g of deionized water for dissolving, heating to 90 ℃, stirring uniformly until the carboxymethyl cellulose, the sodium alginate and the polyvinyl alcohol are dissolved completely, and cooling to room temperature for later use.
(2) Adding scallop polypeptide and glycerin into the solution obtained in the step (1) and uniformly stirring.
(3) Adding potassium sorbate and essence into the mixture obtained in the step (2) and stirring uniformly. Package (I)
The scallop polypeptide freckle-removing, whitening and moisturizing mask prepared in the embodiment 1-3 of the invention is detected according to the national recommended mask industry standard QB/T2872-2017, and the detection result is as follows:
from the above results, it can be seen that: the invention has obvious effects of moisturizing and scavenging free radicals, thereby removing wrinkles and spots on the face and whitening, smoothing and tendering the skin.
Claims (8)
1. The scallop polypeptide whitening and moisturizing mask is characterized in that 100 parts by weight of the mask comprises the following components in parts by weight: 5-15 parts of scallop polypeptide, 0.5-2.0 parts of polyvinyl alcohol, 0.5-2.0 parts of sodium carboxymethylcellulose (CMC), 0.5-2.0 parts of sodium alginate, 3-8 parts of glycerol, 0.5-1.5 parts of potassium sorbate, 0.001-0.01 part of essence and the balance of deionized water.
2. The scallop polypeptide moisturizing and moisture-preserving mask as claimed in claim 1, wherein the scallop polypeptide is an enzymatic hydrolysate of scallop leftovers in the scallop processing process by a multienzyme system.
3. The scallop polypeptide whitening and moisturizing mask as claimed in claim 2, wherein the enzymolysis product of the multi-enzyme system is the scallop leftover which is subjected to enzymolysis by the multi-enzyme system of papain, neutral protease and microbial protease to obtain the scallop polypeptide with the molecular weight of 100-10000D.
4. The scallop polypeptide whitening and moisturizing mask as claimed in claim 3, wherein the enzymatic hydrolysis products of the multi-enzyme system are prepared by the following method: removing impurities such as shells from scallop leftovers, cleaning, mincing, homogenizing by a wall breaking machine, adding 2-6 times of distilled water by weight and 1-3% of papain, neutral protease and microbial protease by weight, adjusting the pH value to 5-8, carrying out heat preservation enzymolysis for 3-12 hours at 40-70 ℃, adding a fishy smell removing agent by weight of 0.5% of the total weight for deodorization treatment, carrying out enzyme deactivation in boiling water bath for 10 minutes, centrifuging at 4 ℃ and 12000 r/min for 15 minutes, and taking supernatant fluid to obtain a multienzyme system enzymolysis product of the scallop leftovers.
5. The scallop polypeptide whitening and moisturizing mask as claimed in claim 4, wherein the fishy smell removing agent is one or a mixture of citric acid and cyclodextrin.
6. The scallop polypeptide moisturizing and whitening mask as claimed in claim 4, wherein the weight of the distilled water is 3 times of the weight of the scallop, the weight of the mixture of the papain, the neutral protease and the microbial protease is 2% of the total weight, and the weight ratio of the papain, the neutral protease and the microbial protease is 1: 1.
7. The scallop polypeptide whitening and moisturizing mask as claimed in claim 4, wherein the pH value is 7, and the mask is subjected to heat preservation and enzymolysis at 60 ℃ for 6 hours.
8. The preparation method of the scallop polypeptide whitening and moisturizing mask as claimed in claim 1, which is characterized by comprising the following steps:
(1) pouring a certain amount of carboxymethyl cellulose, sodium alginate and polyvinyl alcohol into deionized water for dissolving, heating to 90 ℃, uniformly stirring until the carboxymethyl cellulose, the sodium alginate and the polyvinyl alcohol are completely dissolved, and cooling for later use;
(2) adding scallop polypeptide and glycerol into the solution obtained in the step (1) and uniformly stirring;
(3) adding potassium sorbate and essence into the mixture obtained in step (2), stirring, and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110704275.3A CN113350216A (en) | 2021-06-24 | 2021-06-24 | Scallop polypeptide whitening and moisturizing mask and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110704275.3A CN113350216A (en) | 2021-06-24 | 2021-06-24 | Scallop polypeptide whitening and moisturizing mask and preparation method thereof |
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| CN113350216A true CN113350216A (en) | 2021-09-07 |
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| CN202110704275.3A Pending CN113350216A (en) | 2021-06-24 | 2021-06-24 | Scallop polypeptide whitening and moisturizing mask and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188332A (en) * | 2011-03-31 | 2011-09-21 | 中国科学院南海海洋研究所 | Cosmetic containing oceanic shellfish active peptide and preparation method and application thereof |
| CN102835541A (en) * | 2012-09-14 | 2012-12-26 | 大连格兰清水环境工程有限公司 | Method for preparing scallop hydrolyzed protein powder by using scallop scrap wastes |
| CN103405353A (en) * | 2013-07-18 | 2013-11-27 | 石磊 | Externally-applied skin pasting film and intensive penetration production technology thereof |
| CN105385744A (en) * | 2015-12-29 | 2016-03-09 | 广西钦州市绿源天然食品加工有限公司 | Preparation method of scallop brim polypeptide extractive |
| CN108642112A (en) * | 2018-04-19 | 2018-10-12 | 金华市铁骑士生物科技有限公司 | A kind of fishy-removing-method of polypeptide |
| CN112842966A (en) * | 2021-03-07 | 2021-05-28 | 保相实 | Anti-aging moisturizing mask and preparation method thereof |
-
2021
- 2021-06-24 CN CN202110704275.3A patent/CN113350216A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188332A (en) * | 2011-03-31 | 2011-09-21 | 中国科学院南海海洋研究所 | Cosmetic containing oceanic shellfish active peptide and preparation method and application thereof |
| CN102835541A (en) * | 2012-09-14 | 2012-12-26 | 大连格兰清水环境工程有限公司 | Method for preparing scallop hydrolyzed protein powder by using scallop scrap wastes |
| CN103405353A (en) * | 2013-07-18 | 2013-11-27 | 石磊 | Externally-applied skin pasting film and intensive penetration production technology thereof |
| CN105385744A (en) * | 2015-12-29 | 2016-03-09 | 广西钦州市绿源天然食品加工有限公司 | Preparation method of scallop brim polypeptide extractive |
| CN108642112A (en) * | 2018-04-19 | 2018-10-12 | 金华市铁骑士生物科技有限公司 | A kind of fishy-removing-method of polypeptide |
| CN112842966A (en) * | 2021-03-07 | 2021-05-28 | 保相实 | Anti-aging moisturizing mask and preparation method thereof |
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Application publication date: 20210907 |