CN115364019B - Millettia speciosa-dendrobe-noni composite enzyme, preparation method thereof and application thereof as sun-screening agent - Google Patents
Millettia speciosa-dendrobe-noni composite enzyme, preparation method thereof and application thereof as sun-screening agent Download PDFInfo
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Abstract
The invention relates to a millettia speciosa-dendrobium nobile-noni compound enzyme, a preparation method thereof and application thereof as a sun-screening agent, wherein the average absorbance value of the millettia speciosa-dendrobium nobile-noni compound enzyme in UVA is 1.2728, which is 2.5 times of the average absorbance value of the sun-screening agent with the concentration of 40 mug/ml in UVA, is similar to the average absorbance value of rutin with the concentration of 40 mug/ml in UVA, and has high protection effect on 320-400 nm ultraviolet rays.
Description
Technical Field
The invention belongs to the field of natural ferment sun screening, and particularly relates to a millettia speciosa-dendrobium nobile-noni compound ferment, a preparation method thereof and application of the millettia speciosa-dendrobium nobile-noni compound ferment as a sun screening agent.
Background
Radix seu herba Heterophyllae, rhizoma Nelumbinis, jin Zhonggen, herba seu radix Kadsurae Longipedunculatae, and radix Litseae Pungentis are root-fed radix Millettiae Speciosae of genus Adinandra of family Leguminosae. The radix et rhizoma Rhei has effects of tonifying deficiency, moistening lung, strengthening tendons and activating collaterals. Is used for treating lumbar muscle strain, rheumarthritis, lung heat, cough due to lung deficiency, pulmonary tuberculosis, chronic bronchitis, chronic hepatitis, spermatorrhea, and leucorrhea. The root contains various flavonoid compounds, and the structure is determined to be: vinic philippine C, D. In addition, 5,7,3',4' -tetrahydroxy-6, 8-diisopentenyl isoflavone (5, 7,3',4' -tetrahydroxy-6, 8-diprenylisoflavane), jacin D, lupeol, beta-sitosterol and n-alkanoic acid with 22-30 carbon atoms are contained. The radix et rhizoma Rhei is a common Chinese medicinal material, has abundant resources, is rich in polysaccharide, lignan, volatile oil, triterpenes, flavone, etc., and has obvious medical care effect and high nutritive value. The ferment is a low-salt liquid containing bioactive substances extracted by deep fermentation of plants. The bioactive components at least comprise enzyme and fermentation participator. The ferment retains the nutrition essence of plants, and the bioactive components contained in the ferment can influence the active enzymes in the body of the user and regulate the life activities of the organism from the cellular level.
Ultraviolet rays are the portions of the solar spectrum having wavelengths of 200nm to 400nm, which account for about 6.1% of the solar spectrum, and are generally divided into three regions according to the length of the wavelength: c region, short wave ultraviolet ray 200 nm-280 nm; zone B: medium wave ultraviolet rays are 280nm to 320nm; a region, 320 nm-400 nm of long-wave ultraviolet rays. It is reported in literature that the millettia speciosa champ contains flavonoids and phenolic compounds with double bonds, conjugated double bonds or triple bonds, gao Lihuai elements, isoliquiritigenin, licochalcone and the like, and the compounds can absorb the energy of ultraviolet rays, release the energy in the forms of heat energy or visible light and the like, so that the damage of the ultraviolet rays to the skin is reduced. The invention searches for the millettia speciosa champ formulation with higher flavone content and the millettia speciosa champ formulation with the best sun-proof activity, and compares the relationship between the millettia speciosa champ formulation and the millettia speciosa champ formulation.
Disclosure of Invention
The invention provides a millettia speciosa champ-dendrobe-noni composite enzyme, which is characterized by being prepared by the following steps:
(1) Preparation of noni ferment: cutting fresh noni fruits, placing the cut fresh noni fruits in a sealed sterile tank, and naturally fermenting for one year at room temperature to obtain noni ferment;
(2) Preparation of the millettia speciosa champ-dendrobium-noni composite enzyme: cutting fresh beautiful millettia root and fresh dendrobium stem, placing in a sterile tank, adding noni ferment prepared in the step (1), sealing and mixing uniformly, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain the beautiful millettia root-dendrobium-noni composite ferment.
In the step (2), the mass ratio of the millettia speciosa champ to the dendrobium stem to the noni ferment is 100:20:200.
Another embodiment of the present invention provides the composite enzyme of oregano-dendrobe-noni, wherein each gram of the composite enzyme of oregano-dendrobe-noni contains 28.41mg of flavone.
Another embodiment of the present invention provides a method for preparing the millettia speciosa-dendrobe-noni composite ferment, which is characterized by comprising the following steps:
(1) Preparation of noni ferment: cutting fresh noni fruits, placing the cut fresh noni fruits in a sealed sterile tank, and naturally fermenting for one year at room temperature to obtain noni ferment;
(2) Preparation of the millettia speciosa champ-dendrobium-noni composite enzyme: cutting fresh beautiful millettia root and fresh dendrobium stem, placing in a sterile tank, adding noni ferment prepared in the step (1), sealing and mixing uniformly, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain the beautiful millettia root-dendrobium-noni composite ferment.
In the step (2), the mass ratio of the millettia speciosa champ to the dendrobium stem to the noni ferment is 100:20:200.
Another embodiment of the present invention provides an application of the millettia speciosa-dendrobe-noni composite ferment in preparing a sunscreen agent.
Another embodiment of the present invention provides an application of the millettia speciosa-dendrobe-noni composite ferment in preparing ultraviolet protection equipment.
Another embodiment of the present invention provides a sunscreen composition, wherein the sunscreen composition comprises the millettia speciosa-dendrobium-noni composite ferment as an active ingredient. The sunscreen composition may also include other sunscreen ingredients.
Another embodiment of the present invention provides a sunscreen cream, characterized in that the preparation method of the sunscreen cream comprises the following steps:
respectively preparing a phase A and a phase B according to the formula proportion, heating to 80-90 ℃ in a constant-temperature water bath kettle, stirring uniformly, adding the phase A into the phase B, continuously stirring until the phase A and the phase B are completely mixed, emulsifying for 10min, adding the phase C when the temperature is reduced to 60-70 ℃, mixing uniformly, measuring the temperature to 50 ℃, adding the phase D, and mixing uniformly; when the temperature is reduced to 45 ℃, adding the E phase, continuing stirring for 5min, adding the F phase, continuing stirring to room temperature, standing overnight, and bottling the next day to obtain the sun cream;
wherein A, B, C, D, E, F is matched as follows:
the millettia speciosa champ-dendrobium-noni compound enzyme is prepared by the method.
Compared with the prior art, the invention has the advantages that: (1) According to the invention, 10 groups of millettia speciosa champ are prepared, the flavone content and the protective effect on ultraviolet rays are researched, and the millettia speciosa champ-dendrobe-noni compound ferment is obtained, and the ultraviolet ray prevention and treatment effect is superior to that of other millettia speciosa champ. (2) Three millettia speciosa champ composite enzymes with better ultraviolet absorption capacity are selected: the dendrobium nobile noni ferment, the morinda citrifolia ferment and the morinda citrifolia brown sugar ferment are added into the cosmetic matrix as additives, three different composite ferment moisturizing sun-screening creams are researched on sun-screening activity and moisturizing property of the sun-screening cream respectively, and the results show that the dendrobium nobile noni ferment sun-screening cream and the morinda citrifolia ferment sun-screening cream have high-efficiency protection and UVB region ultraviolet irradiation and good UVA region ultraviolet irradiation and good moisturizing property.
Drawings
FIG. 1 is a rutin standard chart;
fig. 2 is an in vitro moisture retention plot for each sample with relative humidity rh=84%;
fig. 3 is an in vitro moisture retention plot for each sample with relative humidity rh=43%.
Detailed Description
Example 1
Preparation example 1: cutting fresh radix Ardisiae Crispae (1.0 kg), placing in a sterile tank, adding sterile water (2.0 kg), sealing, mixing, naturally fermenting at room temperature for 21 days, and concentrating the fermentation broth into paste to obtain radix Ardisiae Crispae ferment (hereinafter referred to as product A).
Preparation example 2: cutting fresh noni fruit (10.0 kg), placing in a sealed sterile tank, and naturally fermenting at room temperature for one year to obtain noni ferment.
Preparation example 3: cutting fresh radix Millettiae Dillecae (1.0 kg) and noni ferment (2.0 kg, prepared in preparation example 2) uniformly, placing in a sealed sterile tank, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain the herba Millettiae Dillecae-noni composite ferment (hereinafter referred to as product B).
Preparation example 4: cutting fresh apples (250 g), lemons (250 g), pineapples (500 g), papaya (250 g), grapefruits (250 g) and jackfruits (500 g), placing in a sterile tank, adding sterile water (50 kg) and white sugar (500 g), sealing and mixing uniformly, and naturally fermenting for one year at room temperature to obtain the fruit ferment.
Preparation example 5: cutting fresh radix Ardisiae Crispae (1.0 kg), mixing with fruit ferment (2.0 kg, prepared in preparation example 4), placing in a sealed sterile tank, naturally fermenting at room temperature for 21 days, and concentrating the fermentation broth into paste to obtain radix Ardisiae Crispae-fruit composite ferment (hereinafter referred to as product C).
Preparation example 6: cutting fresh radix Millettiae Dillecae (1.0 kg) and fresh herba Dendrobii stem (300 g), placing in a sterile tank, adding sterile water (2.0 kg), sealing, mixing, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain herba Millettiae Dillerae-herba Dendrobii composite ferment (hereinafter referred to as product D).
Preparation example 7: cutting fresh radix Millettiae Dillerae (1.0 kg) and fresh herba Dendrobii stem (200 g), placing in a sterile tank, adding noni ferment (2.0 kg, prepared in preparation example 2), sealing, mixing, naturally fermenting at room temperature for 21 days, and concentrating the fermentation broth into paste to obtain herba Millettiae Dillerae-herba Dendrobii-noni compound ferment (hereinafter referred to as product E).
Preparation example 8: cutting fresh radix Millettiae Dillerae (1.0 kg), placing in a sterile tank, adding sterile water (2.0 kg) and brown sugar (300 g), sealing, mixing, naturally fermenting at room temperature for 21 days, and concentrating the fermentation broth into paste to obtain herba Millettiae Dillerae-brown sugar ferment (hereinafter referred to as product a).
Preparation example 9: cutting fresh radix Millettiae Dillerae (1.0 kg) into pieces, placing in a sterile tank, adding noni ferment (2.0 kg, prepared in preparation example 2) and brown sugar (300 g), sealing, mixing, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain radix Millettiae Dillerae-noni-brown sugar composite ferment (hereinafter referred to as product b).
Preparation example 10: cutting fresh radix Millettiae Dillecae (1.0 kg) into pieces, placing in a sterile tank, adding fruit ferment (2.0 kg, prepared in preparation example 4) and brown sugar (300 g), sealing, mixing, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain radix Millettiae Dillerae-fruit-brown sugar composite ferment (hereinafter referred to as product c).
Preparation example 11: cutting fresh radix Millettiae Dillecae (1.0 kg) and fresh herba Dendrobii stem (300 g), placing in a sterile tank, adding sterile water (2.0 kg) and brown sugar (300 g), sealing, mixing, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain herba Millettiae Dillerae-herba Dendrobii-brown sugar compound ferment (hereinafter referred to as product d).
Preparation example 12: cutting fresh radix Millettiae Dillerae (1.0 kg) and fresh herba Dendrobii stem (200 g), placing in a sterile tank, adding noni ferment (2.0 kg, prepared in preparation example 2) and brown sugar (300 g), sealing, mixing, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain herba Millettiae Dillerae-herba Dendrobii-noni-brown sugar composite ferment (hereinafter referred to as product e).
Preparation examples 8 to 12 of the present invention are control products to which brown sugar was added corresponding to preparation examples 1,3, 5 to 7, respectively. The sterile tank used in the invention is obtained after the fermentation bottle is sterilized in a high-temperature sterilization pot at 121 ℃ for 30 min; all other raw materials and equipment are required to be irradiated under an ultraviolet lamp for sterilization for 45min, and then turned over and irradiated for 45min, so that aseptic treatment is realized.
Example 2 determination of the flavone content in products A-E, a-e
3.3.1 preparation of standard solutions
Precisely weighing 10.0mg of standard substance, dissolving with 70% ethanol, fixing volume in 25ml volumetric flask, shaking, and shaking to obtain solution with concentration of 0.4 mg.ml 1 Rutin standard solution.
3.3.2 determination of wavelength selection
Accurately weighing and measuring 1.0ml rutin standard solution in 25ml volumetric flask, and adding 2.0ml30% ethanol solution and 1.0ml 5% NaNO respectively 2 Shaking the solution, standing for 6min,further adding 10% Al (NO) 3 ) 3 1.0ml of the solution is shaken and homogenized, placed for 6min, then added with 10.0ml of 4% NaOH solution, and fixed to volume to scale with 30% ethanol, shaken and homogenized and placed for 15min. The absorbance was measured at a wavelength of 300 to 600nm using an ultraviolet spectrophotometer, and the maximum absorption wavelength was determined to be 510nm.
3.3.3 drawing of standard curves
Respectively precisely measuring rutin standard solution 0.0ml (blank), 1.0ml, 2.0ml, 3.0ml, 4.0ml, 5.0ml, and 6.0ml, placing into 25ml volumetric flask, respectively adding 2.0ml30% ethanol solution and 1.0ml 5% NaNO 2 Shaking the solution, standing for 6min, and adding 10% Al (NO) 3 ) 3 1.0mL of the solution is shaken and uniformly mixed, the solution is placed for 6min, then 10.0mL of 4% NaOH solution is added, the volume is fixed to the scale by 30% ethanol, the solution is shaken and uniformly mixed, the solution is kept stand for 15min, the absorbance is measured at 510nm by taking the reagent blank as a reference, and the absorbance is shown in Table 1; and (5) measuring the result to obtain a rutin mass concentration absorbance standard curve, wherein the rutin mass concentration absorbance standard curve is shown in figure 1, and obtaining a regression equation.
TABLE 1 ultraviolet data for rutin Standard solution
3.3.4 determination of the flavone content of the ferment sample
Drying the products A-E, a-e in a vacuum drying oven to obtain powder, taking a certain amount of each group, fixing the volume to scale with 30% ethanol in a 10mL volumetric flask, shaking uniformly, standing for 15min, extracting 4mL of sample solution from the clusters respectively, transferring to a 25mL volumetric flask, and adding 2.0mL of 30% ethanol solution and 1.0mL of 5% NaNO respectively 2 Shaking the solution, standing for 6min, and adding 10% Al (NO) 3 ) 3 1.0ml of the solution, shaking uniformly, standing for 6min, measuring absorbance at 510nm, calculating total flavone content according to standard curve equation, and recording data. The results are shown in Table 2.
TABLE 2 results of flavone content determination of Calotropis gigantea
As can be seen from the data in the table, the flavone contents of the product E group, the product E group and the product B group are higher, wherein the three enzymes are added with the noni enzyme component as the highest flavone content of the product E group and the three enzyme formulas are compared. Firstly, noni ferment itself contains a certain amount of flavone, and secondly noni ferment itself contains fermentation participators, so that the noni ferment has a good fermentation effect, and the millettia speciosa can be fermented more quickly.
EXAMPLE 3 study of the sun-screening Activity of Calotropis gigantea
Drying the product A-E, a-e into powder in a vacuum drying oven, accurately weighing 10mg of the A-E, a-e extract, dissolving with distilled water, and fixing the volume to a 25mL volumetric flask to obtain different composite enzyme extracts with the concentration of 400 mug/mL, and respectively preparing 40 mug/mL rutin and sun-screening agent (4-methylbenzylidene camphor pill) solutions. And measuring ultraviolet absorption values of different millettia speciosa champ compound enzyme extracting solutions, rutin standard substances and sun-screening agent (4-methylbenzylidene camphor ball) standard substances within the wavelength range of 200-400nm, and respectively calculating average absorbance values of various solutions in a UVB (280-320 nm) region and a UVA (320-400 nm) region. The ultraviolet absorption ability was evaluated, and the results are shown in Table 3.
TABLE 3 ultraviolet data for Calotropis gigantea ferment
As can be seen from Table 3, the average absorbance value of product E with the concentration of 0.400mg/ml in the UVA region is 1.2728, which is 2.5 times of the average absorbance value of the sun-screening agent with the concentration of 40 mug/ml in the UVA region, and is also more than 40 mug/ml of rutin in the UVA region, thus having high protection effect on 320-400 nm ultraviolet rays; the average absorbance value of the product B with the concentration of 0.400mg/ml in UVA is 1.0933, which is 2 times of the average absorbance value of the sun-screening agent with the concentration of 40 mug/ml in UVA, is similar to the average absorbance value of the rutin with the concentration of 40 mug/ml in UVA, and has high protection effect on 320-400 nm ultraviolet rays. The average absorbance value of the products E and B in UVB is smaller than 40 mug/ml of sun-screening agent, but is close to that of rutin in 40 mug/ml, and the product E and B have the protective effect on ultraviolet rays of 280-320 nm. The average absorbance value of the product B in UVA is 0.9097, the average absorbance value of rutin in UVA is close to 40 mug/ml, and the average absorbance value of the sun-screening agent is larger than 40 mug/ml in UVA region, so that the product B (oregano-noni ferment), the product E (oregano-dendrobe-noni ferment) and the product B (oregano-noni-brown sugar ferment) are selected as additives to be added into cosmetic matrixes, and the moisturizing sun-screening activities of the three sun-screening creams are respectively examined.
3.3 preparation process of sun cream
Respectively preparing a phase A and a phase B according to the formula proportion, heating to 80-90 ℃ in a constant-temperature water bath kettle, stirring uniformly, adding the phase A into the phase B, continuously stirring until the phase A and the phase B are completely mixed, emulsifying for 10min, adding the phase C when the temperature is reduced to 60-70 ℃, mixing uniformly, measuring the temperature to 50 ℃, adding the phase D, and mixing uniformly; when the temperature is reduced to 45 ℃, adding the E phase, continuing stirring for 5min, adding the F phase, continuing stirring to room temperature, standing overnight, and bottling the next day to obtain the sun cream;
wherein A, B, C, D, E, F is matched as follows:
TABLE 4 Table 4
The millettia speciosa champ composite ferment is respectively millettia speciosa champ-noni composite ferment, millettia speciosa champ-dendrobe-noni composite ferment and millettia speciosa champ-noni-brown sugar composite ferment prepared by the invention.
The components in the formula are respectively called and purchased by the following ways or manufacturers:
3.3.1 determination of sunscreen Activity
And respectively smearing 0.01g of the oregano brown sugar ferment sun-screening cream, the oregano dendrobium nobile noni ferment sun-screening cream, the oregano noni ferment sun-screening cream, the security sun-screening cream, the Birou sun-screening cream and the Perlaiya sun-screening cream on an organic glass slide with a medical adhesive tape, taking the slide without the sun-screening cream as a blank, scanning the average value of ultraviolet absorption of a sample and a reference substance in UVA, UVB, UVC wave bands after a baseline is scanned, and comparing the ultraviolet absorption condition of the sample sun-screening cream and the reference sun-screening cream.
3.3.2 in vitro method for measuring moisturizing Activity of sunscreen cream
Selecting a 6.5cm multiplied by 5.5cm glass plate, cleaning and drying, pasting an air-permeable medical adhesive tape on the glass plate, simulating skin tissues, respectively weighing Birou sun cream, perlai sun cream, tamaria japonica enzyme sun cream and Tamaric noni brown sugar enzyme sun cream, uniformly smearing the Bimaria japonica sun cream and the Tamaric noni brown sugar enzyme sun cream on a glass plate adhered with the air-permeable medical adhesive tape, measuring the moisturizing effect in an environment of RH=84% (saturated ammonium sulfate solution) and RH=45% (calcium chloride solid) respectively after the coating, and measuring the mass (m) of each sample before being placed every 20min 0 /g) and mass after placement (m t And/g), continuously measuring for 3 hours, and calculating the moisture retention rate according to the following formula.
Moisture retention = m t /m 0 ×100％
3.4 determination of stability of sunscreen
3.4.1 sensory index detection
Respectively weighing 2.0g of the oregano brown sugar ferment, the oregano dendrobium noni ferment and the oregano noni ferment sun cream, placing the sun cream on a clean and dry surface dish, and observing the appearance of the sun cream and the fragrance. Then weighing 0.5g of three sun cream, uniformly coating on the back of the hand, and feeling the fineness.
Determination of pH: and (3) measuring by a dilution method, weighing 1.0g of three sun-screening creams and 10.0g of deionized water, placing into a small beaker, heating in a constant-temperature water bath (40+/-1 ℃) and continuously stirring the solution until the solution is uniform, taking out the beaker, naturally cooling to room temperature, measuring the pH value of the solution by a pH meter for three times, and taking an average value. The standard of the general test method for cosmetics, pH value measurement, GB/T13531.1-2000, clearly states that the accuracy of the pH is 0.1, and the difference between every two measurements is smaller than or equal to 0.1.
3.4.2 cold-resistant and heat-resistant detection
Cold resistance experiment: and respectively taking 20g of the oregano brown sugar ferment, the oregano dendrobium noni ferment and the oregano noni ferment sun cream, respectively filling each sample into 3 dry weighing bottles, placing a control group at room temperature, respectively placing the rest of the control group at the lower layer (-15 ℃) of a refrigerator, standing for 24 hours, taking out, recovering to the room temperature, and observing whether the samples have obvious difference from the samples before the experiment. And scanning the average ultraviolet absorption value of the sun-screening cream in a UVA, UVB, UVC wave band, and comparing the ultraviolet absorption condition of the sample sun-screening cream after being subjected to cold.
Heat resistance experiment: respectively taking 20g of the origanum vulgare brown sugar ferment, the origanum vulgare dendrobium noni ferment and the sun cream of the origanum vulgare noni ferment, respectively filling each sample into 3 dry weighing bottles, placing a control group into room temperature, respectively placing the rest in a constant temperature incubator (40+/-1 ℃), keeping the temperature for 24 hours, recovering the room temperature, observing whether oil-water separation phenomenon exists or not, observing whether the difference exists in color skin feel, scanning the ultraviolet absorption average value of the sample sun cream in a UVA, UVB, UVC wave band, and comparing the ultraviolet absorption condition of the sample sun cream after heating.
3.4.3 centrifugation experiments
The sun cream of three different enzymes of millettia speciosa champ is respectively filled into 3 centrifuge tubes, the centrifuge tubes added with samples are weighed, the mass is 15+/-1 g, the mixture is placed in a constant temperature incubator (40+/-1 ℃) for 40min, and then the mixture is centrifuged for 30min at the rotating speed of 3000r/min, so that the phenomenon of oil-water delamination is observed.
Experimental results and discussion
4.1 Sun-screening Activity of the Sun-screening cream
Calculating the average value of ultraviolet absorption of sample sunscreen cream and control brand sunscreen cream in UVA and UVB bands, and determining the optimal extract, and the result is as follows
Table 5 sample sunscreens activity
The three millettia speciosa enzyme sun cream has the capability of protecting ultraviolet rays, wherein the absorbance average value of the millettia speciosa enzyme sun cream and the millettia speciosa enzyme sun cream on a UVB region (280-320 nm) is 1.5-2, the millettia speciosa enzyme sun cream has the capability of effectively protecting the UVB region from ultraviolet rays like the commercial security sun cream, the absorbance average value of the two enzyme sun creams on a UVA region (320-400 nm) is respectively 1.0-1.5, and the two enzyme sun creams are close to the capability of protecting the commercial security sun cream from ultraviolet rays and are higher than the capability of effectively protecting the commercial Biroux sun cream and the Perlaiya sun cream from UVA ultraviolet rays; the sun-proof ability of the cow Dali noni brown sugar ferment is lower than the sun-proof cream in the UVB region and the UVA region in the average value, but is close to the Birou sun-proof cream and the Perlaiya sun-proof cream, and also has the minimum ultraviolet irradiation protection ability.
4.2 in vitro method for measuring moisturizing Activity of sunscreen cream
The moisturizing activity of the sunscreen cream is measured by an in vitro method, and the result is as follows:
table 6 moisture retention of each sunscreen cream (rh=43%)
Table 7 moisture retention of each sunscreen cream (rh=84%)
Fig. 2 and 3 are respectively the conditions of change of the moisturizing rate caused by the increase of the Birou sunscreen cream, the Perlaiya sunscreen cream, the Oriental noni brown sugar ferment, the Oriental dendrobium nobile noni ferment and the Oriental noni ferment sunscreen cream over time. Under the condition that the relative humidity of each sun-screening cream is higher (RH=84%) and placing for 180min, and measuring the quality change of each sample every 20min, the result shows that the Perley sun-screening cream, the Birou sun-screening cream, the Oriental brown sugar noni enzyme sun-screening cream, the Oriental dendrobium nobile noni enzyme sun-screening cream and the Oriental noni enzyme sun-screening cream have the following protection rates respectively in 180 min: 26.13%, 46.03%, 42.03%, 42.02%, 31.14%, the three millettia speciosa enzyme sun cream has higher moisturizing rate than the perlaia sun cream, and the moisturizing rate is similar to that of the Birou sun cream, and the size sequence is as follows: the sun cream is characterized by comprising Birou sun cream > Tajoli noni brown sugar enzyme sun cream = Tajou Dali Dendrobium noni enzyme sun cream > Tajou Dali noni enzyme sun cream > Periya sun cream.
Under the condition that the relative humidity of each sun-screening cream is higher (RH=45%) and placing for 180min, and measuring the quality change of each sample every 20min, the result shows that the Perley sun-screening cream, the Birou sun-screening cream, the Oriental noni brown sugar enzyme sun-screening cream, the Oriental dendrobe noni enzyme sun-screening cream and the Oriental noni enzyme sun-screening cream have the following protection rates respectively in 180 min: 24.12%, 42.02%, 38.01%, 33.78%, 30.14%, the three millettia speciosa enzyme sun cream has higher moisturizing rate than the perlaia sun cream, and is similar to the Birou sun cream in order of moisturizing rate: the sun cream comprises Birou sun cream, tajoram noni brown sugar enzyme sun cream, tajoram noni enzyme sun cream and Poley sun cream.
4.3 evaluation of stability Properties
Table 8 evaluation of stability of Calotropis gigantea ferment sunscreen cream
The results in the table show that the millettia speciosa champ enzyme sun cream has good cold resistance and heat resistance. In addition, after the sun cream is subjected to a centrifugal experiment, no obvious layering phenomenon occurs, and the comprehensive analysis shows that the millettia speciosa champ enzyme sun cream has good stability.
Claims (8)
1. The millettia speciosa-dendrobe-noni compound enzyme is characterized in that the millettia speciosa-dendrobe-noni compound enzyme is prepared by the following steps:
(1) Preparation of noni ferment: cutting fresh noni fruits, placing the cut fresh noni fruits in a sealed sterile tank, and naturally fermenting for one year at room temperature to obtain noni ferment;
(2) Preparation of the millettia speciosa champ-dendrobium-noni composite enzyme: cutting fresh beautiful millettia root and fresh dendrobium stem, placing in a sterile tank, adding noni ferment prepared in the step (1), sealing and mixing uniformly, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain the beautiful millettia root-dendrobium-noni composite ferment;
in the step (2), the mass ratio of the millettia speciosa champ to the dendrobium stem to the noni ferment is 100:20:200.
2. The millettia speciosa-dendrobe-noni composite enzyme according to claim 1, wherein each gram of millettia speciosa-dendrobe-noni composite enzyme contains 28.41mg of flavone.
3. The preparation method of the millettia speciosa-dendrobe-noni composite enzyme according to any one of claims 1-2, which is characterized by comprising the following steps:
(1) Preparation of noni ferment: cutting fresh noni fruits, placing the cut fresh noni fruits in a sealed sterile tank, and naturally fermenting for one year at room temperature to obtain noni ferment;
(2) Preparation of the millettia speciosa champ-dendrobium-noni composite enzyme: cutting fresh beautiful millettia root and fresh dendrobium stem, placing in a sterile tank, adding noni ferment prepared in the step (1), sealing and mixing uniformly, naturally fermenting at room temperature for 21 days, and concentrating the fermentation liquor into paste to obtain the beautiful millettia root-dendrobium-noni composite ferment;
in the step (2), the mass ratio of the millettia speciosa champ to the dendrobium stem to the noni ferment is 100:20:200.
4. Use of the millettia speciosa-dendrobe-noni composite enzyme according to any one of claims 1-2 in the preparation of sunscreens.
5. Use of the millettia speciosa-dendrobe-noni composite enzyme according to any one of claims 1-2 in the preparation of ultraviolet protection equipment.
6. A sunscreen composition comprising the millettia speciosa-dendrobe-morinda citrifolia complex enzyme according to any of claims 1-2 as an active ingredient.
7. The composition of claim 6, wherein the composition further comprises additional sunscreen ingredients.
8. The preparation method of the sun cream is characterized by comprising the following steps of:
respectively preparing a phase A and a phase B according to the formula proportion, heating to 80-90 ℃ in a constant-temperature water bath kettle, stirring uniformly, adding the phase A into the phase B, continuously stirring until the phase A and the phase B are completely mixed, emulsifying for 10min, adding the phase C when the temperature is reduced to 60-70 ℃, mixing uniformly, measuring the temperature to 50 ℃, adding the phase D, and mixing uniformly; when the temperature is reduced to 45 ℃, adding the E phase, continuing stirring for 5min, adding the F phase, continuing stirring to room temperature, standing overnight, and bottling the next day to obtain the sun cream;
wherein A, B, C, D, E, F is matched as follows:
phase A: 1-3% of glycerolyether-26, 1.0-1.5% of A165, 0.5% of C16-18 alcohol, 2-3% of GTCC, 3-5% of L99, 1-1.2% of jojoba oil, 0.5-1% of DC350, 0.8-1% of phytosterol isostearate, 0.5-1% of oil-soluble VE, 0.2% of MP and 0.1% of PP;
and B phase: HA 0.1-0.12%, xanthan gum 0.1-0.2%, 1,3-BG 2-3%, glycerol 3-5%, NMF-502-3%, allantoin 0.3%, deionized water to 100%;
and C phase: SP-305.8%;
and D phase: dextran 5%;
e phase: the millettia speciosa-dendrobe-noni composite enzyme of any one of claims 1-2 of 0.08%;
and F phase: k145 preservative 0.08-0.12%.
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