CN115006319A - Cymbidium kanran makino fermentation composition and preparation method and application thereof - Google Patents
Cymbidium kanran makino fermentation composition and preparation method and application thereof Download PDFInfo
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- CN115006319A CN115006319A CN202110233583.2A CN202110233583A CN115006319A CN 115006319 A CN115006319 A CN 115006319A CN 202110233583 A CN202110233583 A CN 202110233583A CN 115006319 A CN115006319 A CN 115006319A
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Images
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]
- A61K8/9794—Liliopsida [monocotyledons]
-
- 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
- A61K2800/74—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the field of cosmetics, and particularly discloses a hanlan flower fermentation composition, a preparation method and application thereof.
Description
Technical Field
The invention relates to the field of cosmetics, and particularly relates to a cymbidium kanran makino fermented composition, and a preparation method and application thereof.
Background
Orchid is a generic term for monocotyledonous plants, orchids and orchids, and generally includes cymbidium goeringii, cymbidium ensifolium, cymbidium sinense, cymbidium kanran and cymbidium kanran. Wherein, the cymbidium kanran (Hanlan flower) is a terrestrial plant of orchid family, the pseudobulb is in a narrow egg-ball shape and is hidden in the base of the leaf, and the flower has strong fragrance.
With the rapid development of the current cosmetic industry, cymbidium kanran, as one of orchids, contains a large amount of nutrients and active ingredients, and has great prospects in cosmetic applications. The cymbidium kanran makino is recorded in documents to be rich in flavone, volatile oil and other components, and the extraction technology at the present stage mainly comprises an alcohol reflux extraction technology, an ultrasonic extraction technology, a water boiling alcohol precipitation extraction technology and the like.
However, in the prior art, most of the methods for extracting the effective components of the cymbidium kanran makino adopt organic solvents, so that the production cost is high, and the safety cannot be ensured. Therefore, the above technical solutions have the following disadvantages in practical use: the existing cold orchid extraction method has the problems of high production cost and incapability of ensuring safety.
Disclosure of Invention
The invention aims to provide a cymbidium kanran makino fermentation composition to solve the problems that the existing cymbidium kanran makino extraction method in the background technology is high in production cost and cannot ensure safety.
In order to achieve the purpose, the invention provides the following technical scheme:
a cymbidium kanran makino fermentation composition is prepared by taking a cymbidium kanran makino fermentation culture medium as a raw material and fermenting the cymbidium kanran makino fermentation culture medium by using lactic acid bacteria; the cymbidium kanran makino fermentation medium is prepared by adding water into cymbidium kanran makino, pulping, adding glucose and protein powder, uniformly mixing and sterilizing.
In the embodiment of the invention, the cymbidium kanran makino fermented composition is obtained by fermenting the cymbidium kanran makino with lactic acid bacteria, specifically, the fermentation extract is directly or compositely applied to cosmetics by fermenting plants with microorganisms based on a fermentation technology, and the microbial fermentation technology has the advantages of mild reaction conditions, simplicity and convenience in operation, low components, less public hazard and the like. At the present stage, no report related to the fermentation of the cymbidium kanran is found. The invention provides a cymbidium kanran makino fermented composition which can be used as a cymbidium kanran makino fermented cosmetic, can expand the utilization direction of the cymbidium kanran makino and can improve the efficacy of active ingredients in an cymbidium kanran makino extract.
It should be noted that, in the prior art, the extraction techniques for effective ingredients such as flavones and volatile oil in cymbidium kanran makino are mainly alcohol reflux extraction techniques, ultrasonic extraction techniques, water boiling and alcohol precipitation extraction techniques, and the like, and most of the extraction techniques adopt organic solvents, so that not only is the production cost high, but also the safety cannot be ensured, and the safety of cymbidium kanran makino cosmetics cannot be ensured when the effective ingredients are directly used as cosmetics.
Another objective of the embodiments of the present invention is to provide a preparation method of the cymbidium kanran makino fermented composition, which specifically includes the following steps:
weighing the cymbidium kanran makino fermentation medium according to a proportion, adding lactobacillus for constant temperature fermentation, then sterilizing at 80-100 ℃, centrifuging to remove precipitates after sterilization, then decoloring, and adjusting the pH value to 5.0-7.0 to obtain the cymbidium kanran makino fermentation composition.
Another object of the embodiments of the present invention is to provide a hanlan flower fermented composition prepared by the above preparation method of a hanlan flower fermented composition.
Another object of the embodiments of the present invention is to provide an application of the above hanlan flower fermented composition in the preparation of cosmetics and/or skin care products.
Compared with the prior art, the invention has the beneficial effects that:
the cymbidium kanran makino fermentation composition provided by the invention is prepared by taking a cymbidium kanran makino fermentation culture medium as a raw material and fermenting the cymbidium kanran makino fermentation culture medium by using lactic acid bacteria, has the advantages of mild reaction conditions, simplicity and convenience in operation and the like, is low in production cost due to the fact that no organic solvent is adopted, ensures safety, can be directly used as cosmetics or applied to the cosmetics in a compounding mode, has strong anti-oxidation and whitening effects, solves the problems that the existing cymbidium kanran makino extraction method is high in production cost and cannot ensure safety, and has wide application prospects.
Drawings
FIG. 1 is a graph illustrating the result of DPPH radical scavenging experiments according to an embodiment of the present invention.
FIG. 2 is a graph showing the experimental results of scavenging superoxide anion radicals provided by one embodiment of the present invention.
FIG. 3 is a graph showing the inhibition rate of the fermented Hanlanhua composition against tyrosinase according to an embodiment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the following specific embodiments and the accompanying drawings. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Various modifications to the precise description of the invention will be readily apparent to those skilled in the art from the information contained in this application without departing from the spirit and scope of the appended claims. It is to be understood that the scope of the invention is not limited to the procedures, properties, or components defined, as these embodiments, as well as others described, are intended to be merely illustrative of particular aspects of the invention. Indeed, various modifications of the embodiments of the invention which are obvious to those skilled in the art or related fields are intended to be covered by the scope of the appended claims.
For a better understanding of the invention, and not as a limitation on the scope thereof, all numbers expressing quantities, percentages, and other numerical values used in this application are to be understood as being modified in all instances by the term about. Accordingly, unless otherwise indicated, the numerical parameters set forth in the specification and attached claims are approximations that may vary depending upon the desired properties sought to be obtained.
The cymbidium kanran makino fermentation composition provided by the embodiment of the invention is prepared by taking a cymbidium kanran makino fermentation medium as a raw material and fermenting the cymbidium kanran makino fermentation medium by using lactic acid bacteria; the cymbidium kanran makino fermentation medium is prepared by adding water into cymbidium kanran makino, pulping, adding glucose and protein powder, uniformly mixing and sterilizing.
As another preferred embodiment of the invention, in the preparation of the cymbidium kanran fermentation medium, the sterilization is high-temperature sterilization, specifically, the sterilization temperature is 105-125 ℃, and the sterilization time is 10-30 min.
As another preferred embodiment of the present invention, in preparing the cymbidium kanran fermentation medium, the water may be any one selected from purified water, mineral water, distilled water, deionized water and soft water, and is not limited thereto and may be selected as needed.
Preferably, the water is deionized water.
As another preferred embodiment of the present invention, the cymbidium kanran makino fermentation medium comprises the following raw materials by weight: 3-60 parts of hanlan flower, 320 parts of water 280-sodium bicarbonate, 0.6-12 parts of glucose and 0.3-6 parts of protein powder.
As another preferred embodiment of the present invention, the cymbidium kanran makino fermentation medium comprises the following raw materials by weight: 8-40 parts of cymbidium kanran makino, 310 parts of water 290, 2-8 parts of glucose and 1-4 parts of protein powder.
Preferably, the preparation method of the cymbidium kanran makino fermentation medium comprises the following steps: weighing 3-60 g of cymbidium kanran makino, cleaning, adding 300 g of deionized water, pulping, crushing, filling into a 500 ml triangular flask, adding 0.6-12 g of glucose and 0.3-6 g of protein powder, uniformly mixing, and sterilizing at 105-125 ℃ for 10-30 minutes to obtain the cymbidium kanran makino fermentation culture medium.
As another preferred embodiment of the present invention, the lactic acid bacteria are any one or more of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus plantarum.
As another preferred embodiment of the present invention, the lactic acid bacteria are mixed powder of five kinds of lactic acid bacteria, i.e., Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus plantarum. The specific proportion is not described in detail herein, and the existing products can be adopted, and the specific types are selected according to the requirements, which are not limited herein.
The embodiment of the invention also provides a preparation method of the cymbidium kanran makino fermentation composition, which comprises the following steps:
weighing the cymbidium kanran makino fermentation medium according to a proportion, adding lactic acid bacteria for constant-temperature fermentation, then sterilizing at 80-100 ℃, centrifuging after sterilizing to remove precipitates, then decoloring, and adjusting the pH value to 5.0-7.0 to obtain the cymbidium kanran makino fermentation composition.
As another preferred embodiment of the present invention, in the preparation method of the cymbidium kanran makino fermented composition, the sterilization time for performing sterilization at 80-100 ℃ is 30-60 min.
As another preferred embodiment of the invention, in the preparation method of the cold orchid fermentation composition, the constant temperature fermentation is carried out for 8-48h under the condition of 35-45 ℃.
As another preferred embodiment of the invention, the decolorization is carried out by using activated carbon, the using amount of the activated carbon is 0.2 wt% -4 wt%, the decolorization temperature is 40-75 ℃, the decolorization time is 20-80min, and generally the decolorization is carried out at least twice.
As another preferred embodiment of the present invention, the preparation method of the cymbidium kanran makino fermented composition further comprises the step of adding a preservative after adjusting the pH to mix uniformly. The preservative can be a preservative which can be used in cosmetics in the prior art, wherein 0.5 wt% of p-hydroxyacetophenone and 0.5 wt% of hexanediol are preferably added, and the preservative can also be other preservatives, and the specific dosage is selected according to requirements, and is not described in detail herein.
As another preferred embodiment of the invention, in the preparation method of the cymbidium kanran fermented composition, the weighing of the cymbidium kanran fermented medium and the inoculation of the lactic acid bacteria are carried out according to the weight ratio of the cymbidium kanran fermented medium to the lactic acid bacteria of 303.9-378: 0.1-3.
As another preferred embodiment of the invention, in the preparation method of the cymbidium kanran makino fermentation composition, the rotation speed of the centrifugation is 1000r/min-10000r/min, the centrifugation time is 5min-40min, and after the centrifugation, the supernatant is taken and filtered to obtain the cymbidium kanran makino fermentation supernatant.
The embodiment of the invention also provides a hanlan flower fermentation composition prepared by the preparation method of the hanlan flower fermentation composition.
The embodiment of the invention also provides application of the hanlan flower fermentation composition in preparation of cosmetics and/or skin care products.
As another preferred embodiment of the present invention, in the application of the cymbidium kanran makino fermented composition in the preparation of cosmetics and/or skin care products, the cymbidium kanran makino fermented composition can be directly used as cosmetics and/or skin care products, or the cymbidium kanran makino fermented composition can be used as one of raw materials to be added to obtain cosmetics such as facial mask liquid, lotion, emulsion, cream, etc.
The technical effects of the cymbidium kanran makino fermented composition of the present invention will be further described below by referring to specific examples.
Example 1
A cymbidium kanran makino fermented cosmetic is prepared by the following steps:
weighing 30 g of cymbidium kanran makino, cleaning, adding 300 g of deionized water, pulping, crushing, filling into a 500 ml triangular flask, adding 6 g of glucose and 3 g of protein powder, sterilizing at 105 ℃ for 30 minutes, standing, cooling, inoculating 0.9 g of lactic acid bacteria powder (specifically mixed powder of five lactic acid bacteria including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus and lactobacillus plantarum), putting into a constant-temperature incubator, and culturing for 24 hours at 40 ℃. After fermentation, the mixture was sterilized at 80 ℃ for 40 min. And centrifuging after the reaction is finished, wherein the centrifugal rotating speed is 5000r/min, and the centrifugal time is 30 min. After centrifugation, the supernatant was collected and filtered. Decolorizing the filtrate with active carbon at 60 deg.C for 30min, adjusting pH to 5.5 with arginine after two times of decolorization, and adding 0.5 wt% of p-hydroxyacetophenone and 0.5 wt% of hexanediol to obtain flos Magnoliae fermented cosmetic.
Example 2
The preparation method of the cymbidium kanran makino fermentation composition specifically comprises the following steps:
weighing 3 g of cymbidium kanran, cleaning, adding 280 g of deionized water, pulping, crushing, filling into a 500 ml triangular flask, adding 0.6 g of glucose and 0.3 g of protein powder, uniformly mixing, sterilizing for 30min at 105 ℃, standing and cooling to obtain a cymbidium kanran fermentation culture medium, adding 0.9 g of lactic acid bacteria powder (specifically mixed powder of five lactic acid bacteria including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus and lactobacillus plantarum) into the cymbidium kanran fermentation culture medium, putting into a constant-temperature incubator, and culturing for 48 hours at 35 ℃. After fermentation, the mixture was sterilized at 80 ℃ for 60 min. And centrifuging after finishing, wherein the centrifugal rotating speed is 1000r/min, and the centrifuging time is 40 min. After centrifugation, the supernatant was collected and filtered. And (3) decoloring the filtrate by using active carbon, wherein the using amount of the active carbon is 0.2 wt%, the decoloring temperature is 40 ℃, the decoloring time is 80min, and after two times of decoloring, adjusting the pH value to 5.5 by using arginine to obtain the cymbidium kanran fermented composition.
Example 3
The preparation method of the cymbidium kanran makino fermentation composition specifically comprises the following steps:
weighing 60 g of cymbidium kanran, cleaning, adding 320 g of deionized water, pulping, crushing, filling into a 500 ml triangular flask, adding 12 g of glucose and 6 g of protein powder, uniformly mixing, sterilizing for 10min at 125 ℃, standing and cooling to obtain a cymbidium kanran fermentation culture medium, inoculating 0.9 g of lactic acid bacteria powder (specifically mixed bacteria powder of five lactic acid bacteria including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus and lactobacillus plantarum) into the cymbidium kanran fermentation culture medium, and placing into a constant temperature incubator for culturing for 8 hours at 45 ℃. After fermentation, the mixture was sterilized at 100 ℃ for 30 min. And centrifuging after finishing, wherein the centrifugal rotating speed is 10000r/min, and the centrifuging time is 5 min. After centrifugation, the supernatant was collected and filtered. And (3) decoloring the filtrate by using activated carbon, wherein the using amount of the activated carbon is 4 wt%, the decoloring temperature is 75 ℃, the decoloring time is 20min, and after two times of decoloring, adjusting the pH value to 5.5 by using arginine to obtain the cymbidium kanran fermented composition.
Example 4
The preparation method of the cymbidium kanran makino fermentation composition specifically comprises the following steps:
weighing 8 g of cymbidium kanran, cleaning, adding 290 g of deionized water, pulping, crushing, filling into a 500 ml triangular flask, adding 2 g of glucose and 1 g of protein powder, uniformly mixing, sterilizing for 30 minutes at 105 ℃, standing and cooling to obtain a cymbidium kanran fermentation culture medium, inoculating 0.9 g of lactic acid bacteria powder (specifically, mixed bacteria powder of five lactic acid bacteria including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus and lactobacillus plantarum) into the cymbidium kanran fermentation culture medium, putting into a constant-temperature incubator, and culturing for 24 hours at 40 ℃. After fermentation, the mixture was sterilized at 80 ℃ for 40 min. And centrifuging after the reaction is finished, wherein the centrifugal rotating speed is 5000r/min, and the centrifugal time is 30 min. After centrifugation, the supernatant was collected and filtered. And (3) decoloring the filtrate by using activated carbon, wherein the using amount of the activated carbon is 1 wt%, the decoloring temperature is 60 ℃, the decoloring time is 30min, adjusting the pH to 5.5 by using arginine after twice decoloring, and adding 0.5 wt% of p-hydroxyacetophenone and 0.5 wt% of hexanediol to obtain the cymbidium kanran fermented composition.
Example 5
The preparation method of the cymbidium kanran makino fermentation composition specifically comprises the following steps:
weighing 40 g of cymbidium kanran, cleaning, adding 310 g of deionized water, pulping, crushing, filling into a 500 ml triangular flask, adding 8 g of glucose and 4 g of protein powder, uniformly mixing, sterilizing for 30 minutes at 105 ℃, standing and cooling to obtain a cymbidium kanran fermentation culture medium, inoculating 0.9 g of lactic acid bacteria powder (specifically, mixed bacteria powder of five lactic acid bacteria including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus and lactobacillus plantarum) into the cymbidium kanran fermentation culture medium, putting into a constant-temperature incubator, and culturing for 24 hours at 40 ℃. After fermentation, the mixture was sterilized at 80 ℃ for 40 min. And centrifuging after the reaction is finished, wherein the centrifugal rotating speed is 5000r/min, and the centrifugal time is 30 min. After centrifugation, the supernatant was collected and filtered. And (3) decoloring the filtrate by using activated carbon, wherein the using amount of the activated carbon is 1 wt%, the decoloring temperature is 60 ℃, the decoloring time is 30min, adjusting the pH to 5.5 by using arginine after twice decoloring, and adding 0.5 wt% of p-hydroxyacetophenone and 0.5 wt% of hexanediol to obtain the cymbidium kanran fermented composition.
Example 6
The same as example 2 except that deionized water was replaced with purified water, compared to example 2.
Example 7
The same as example 2 except that deionized water was replaced with mineral water, as compared with example 2.
Example 8
The same as example 2 except that the deionized water was replaced with distilled water as compared with example 2.
Example 9
Compared with the example 2, the method is the same as the example 2 except that the lactic acid bacteria powder is the bacteria powder of streptococcus thermophilus.
Example 10
The same as example 2 except that the lactic acid bacteria powder was a powder of lactobacillus bulgaricus as compared with example 2.
Example 11
Compared with the example 2, the method is the same as the example 2 except that the lactic acid bacteria powder is lactobacillus casei powder.
Example 12
Compared with the example 2, the method is the same as the example 2 except that the lactic acid bacteria powder is lactobacillus acidophilus powder.
Example 13
Compared with the embodiment 2, the method is the same as the embodiment 2 except that the lactic acid bacteria powder is the powder of the lactobacillus plantarum.
Example 14
The procedure of example 2 was repeated except that the lactic acid bacteria powder was mixed powder of lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum, and the like.
Example 15
The procedure of example 2 was repeated except that the lactic acid bacteria powder was mixed powder of lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus plantarum, etc. in the same weight ratio as example 2.
Example 16
The same as example 2 except that the pH was adjusted to 5.0, as compared with example 2.
Example 17
The same as example 2 except that the pH was adjusted to 7.0, as compared with example 2.
Example 18
The same as example 2 except that the amount of the lactic acid bacteria powder added was such that the weight ratio of the cymbidium kanran fermenting culture medium to the lactic acid bacteria powder was 303.9:0.1, as compared with example 2.
Example 19
The same as example 2 except that the amount of the lactic acid bacteria powder added was such that the weight ratio of the cymbidium kanran fermenting culture medium to the lactic acid bacteria powder was 303.9:3, as compared with example 2.
Example 20
The same as example 2 except that the amount of the lactic acid bacteria powder added was such that the weight ratio of the cymbidium kanran fermenting culture medium to the lactic acid bacteria powder was 378:0.1, compared with example 2.
Firstly, the method comprises the following steps: detection of antioxidant performance of cymbidium kanran makino fermented composition
DPPH is an early synthetic organic radical commonly used to evaluate the hydrogen donating ability of antioxidants, is very stable in organic solvents, is purple in color, and has a characteristic absorption peak at 517nm, when encountering radical scavengers, the lone pair of DPPH is paired to discolor it, i.e., the absorbance at the wavelength of maximum absorption becomes small. Therefore, the effect of the sample on DPPH radical scavenging can be evaluated by measuring the change in absorbance.
Different amounts of the fermented composition of cymbidium kanran makino prepared in example 1 were dissolved in deionized water to prepare a series of solutions to be tested with volume percentage concentrations of 5%, 10%, 20%, 40% and 80%, and vitamin C was used as a positive control.
The specific experimental steps of the DPPH free radical scavenging experiment are as follows:
(1) taking the same volume (3mL) of the solution to be tested and 2X 10 -4 mixing (A) with a solution of DPPH in mol/L 1 A tube);
(2) taking equal volume (3mL) of absolute ethanol (solvent of the test substance) and 2X 10 -4 mixing (A) with a solution of DPPH in mol/L 2 A tube);
(3) mixing the same volume (3mL) of anhydrous ethanol with the solution to be detected (A) 3 A tube);
(4) after 30min of reaction, A was measured at 517nm 1 Pipe, A 2 Pipe, A 3 Tube absorbance values.
The clearance rate is calculated by the formula: clearance (%) - (A) 2 +A 3 )-A 1 ]/A 2 (1)
And (3) taking the volume percentage concentration of the solution to be detected as the abscissa and the clearance rate as the ordinate, and making DPPH free radical scavenging action curves of the cymbidium kanran fermentation compositions with different concentrations.
As can be seen from FIG. 1, the IC50 for scavenging DPPH free radical of the Hanlan flower fermented composition obtained in example 1 is 22.81%, which indicates that the Hanlan flower fermented composition has strong antioxidant ability.
II, secondly: superoxide anion radical scavenging experiment
Different amounts of the cymbidium kanran makino fermented composition prepared in example 1 were dissolved in deionized water to prepare a series of cymbidium kanran makino fermented composition solutions to be tested with volume percentages (20%, 40%, 60%, 80%, 100%).
The specific experimental steps for the superoxide anion radical scavenging experiment are as follows:
(1) putting 4.5mL of 0.05mol/LpH8.2 Tris-HCl buffer solution into a test tube, adding 4mL of deionized water and 0.1mL of sample, uniformly mixing, and preheating in a water bath at 25 ℃ for 10 min;
(2) after being taken out, 0.4mL of pyrogallol solution (2.5mmol/L, prepared by 10mmol/L HCl) which is preserved at 25 ℃ for 10min is rapidly added.
(3) The reaction was stopped by adding 1mL of 8mol/L hydrochloric acid, and the blank was compared with distilled water.
(4) Absorbance was measured at 299nm and clearance was calculated. A1 is sample, a2 control.
Superoxide anion clearance (%) - (A1-A2)/A1
As shown in fig. 2, the cymbidium kanran fermentation composition has a significant scavenging effect on superoxide anions. As the concentration of the cymbidium kanran makino fermentation composition increases, the clearance rate of superoxide anions is increased gradually. The 100% cymbidium kanran makino fermentation composition has the capability of eliminating superoxide anions about 62.1%, and the IC50 of the composition has the effect of eliminating superoxide anion free radicals as 76.02%.
Thirdly, the method comprises the following steps: and (3) detecting the whitening performance of the hanlan flower fermented composition:
(1) the amounts of substances added to the tubes C1, C2, T1 and T2 are shown in Table 3.
(2) After the C2 pipe is well prepared and shaken up, the mixture is heated in a water bath kettle at 37 ℃ for 10min in a water bath, and the zero setting is carried out under the wavelength of 475 nm.
(3) Mixing the solution in a C1 tube, shaking, performing water bath at 37 ℃ for 10min, adding 1ml of tyrosinase, continuing the water bath for 10min, and determining the absorbance value of C1.
(4) The absorbance value of T1 was measured by zeroing with T2 in the same manner as in (1) and (2).
(5) The inhibition rate T (%) of the sample on tyrosinase activity was calculated. The formula: t (%) - (C1-T1)/C1X 100%
The inhibition rate of hanlan flower fermented composition on tyrosinase is shown in fig. 3.
The 1% arbutin is a positive control of a tyrosinase activity inhibition experiment, and the inhibition rate of the arbutin on the tyrosinase activity is 95.20%. The fermented composition of cymbidium kanran flower 10% can inhibit tyrosinase activity by 14.21%. Therefore, the cymbidium kanran makino fermentation composition has certain effect of inhibiting the activity of tyrosinase
The invention aims at the problem that the extraction efficiency of the active ingredients of the cymbidium kanran makino is low in the prior art, so that the cymbidium kanran makino is fermented and extracted, and the obtained cymbidium kanran makino fermented composition has the following advantages:
(1) the cymbidium kanran makino is fermented by utilizing the five lactic acid bacteria mixed bacteria powder, so that the active substances of the cymbidium kanran makino in the obtained cymbidium kanran makino fermented composition are improved, and the active substances released by the compound lactic acid bacteria in the fermentation process are also contained, so that the composition can be directly used as a cymbidium kanran makino fermented cosmetic, and the effect of the cymbidium kanran makino fermented cosmetic can be improved;
(2) the cymbidium kanran makino fermented composition obtained by the invention has strong antioxidation and whitening effects, and can be used for compounding cosmetics with effects of wrinkle resistance, whitening and the like.
(3) The cymbidium kanran makino fermented composition obtained by the invention has the advantages of low energy consumption and mild conditions in the production process, not only greatly reduces the production cost, but also ensures the safety of cymbidium kanran makino fermented cosmetics without using any chemical reagents such as organic reagents and the like in the production process, and the preparation method provided by the embodiment of the invention is simple and has wide market prospect.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications are intended to be within the scope of the present invention.
Claims (10)
1. The cymbidium kanran makino fermentation composition is characterized in that the cymbidium kanran makino fermentation composition is prepared by taking a cymbidium kanran makino fermentation culture medium as a raw material and fermenting the cymbidium kanran makino fermentation culture medium by using lactic acid bacteria; the cymbidium kanran makino fermentation medium is prepared by adding water into cymbidium kanran makino, pulping, adding glucose and protein powder, uniformly mixing and sterilizing.
2. The cymbidium kanran makino fermentation composition according to claim 1, wherein the cymbidium kanran makino fermentation medium comprises the following raw materials in parts by weight: 3-60 parts of hanlan flower, 320 parts of water 280-sodium bicarbonate, 0.6-12 parts of glucose and 0.3-6 parts of protein powder.
3. The cymbidium kanran fermentation composition according to claim 1, wherein the cymbidium kanran fermentation medium comprises the following raw materials in parts by weight: 8-40 parts of Hanlan flower, 290 parts of water, 310 parts of glucose and 1-4 parts of protein powder.
4. The fermented cold orchid composition according to claim 1, wherein the lactic acid bacteria are any one or more of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus and lactobacillus plantarum.
5. A method for preparing a fermented composition of cymbidium kanran makino according to any one of claims 1 to 4, comprising the steps of: weighing the cymbidium kanran makino fermentation medium according to a proportion, adding lactic acid bacteria for constant-temperature fermentation, then sterilizing at 80-100 ℃, centrifuging after sterilizing to remove precipitates, then decoloring, and adjusting the pH value to 5.0-7.0 to obtain the cymbidium kanran makino fermentation composition.
6. The method for preparing a fermented composition of cymbidium kanran according to claim 5, wherein the constant temperature fermentation is performed at 35-45 ℃ for 8-48 h.
7. The preparation method of the cymbidium kanran makino fermented composition according to claim 5, wherein the decolorization is performed by using active carbon, the amount of the active carbon is 0.2 wt% -4 wt%, the decolorization temperature is 40-75 ℃, and the decolorization time is 20-80 min.
8. The method for preparing a fermented composition of cymbidium kanran according to claim 5, wherein the step of weighing the fermented culture medium of cymbidium kanran and inoculating lactic acid bacteria is to inoculate lactic acid bacteria according to the weight ratio of the fermented culture medium of cymbidium kanran to lactic acid bacteria of 303.9-378: 0.1-3.
9. A fermented composition of cymbidium kanran obtained by the method for preparing a fermented composition of cymbidium kanran as claimed in any one of claims 5 to 8.
10. Use of the fermented cymbidium kanran makino composition according to claim 1 or 2 or 3 or 4 or 9 for preparing cosmetics and/or skin care products.
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