CN117298020A - Rose hydrosol and preparation method and application thereof - Google Patents
Rose hydrosol and preparation method and application thereof Download PDFInfo
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- 241000220317 Rosa Species 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 22
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 22
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 21
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 21
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 18
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 18
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 18
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 42
- 230000004151 fermentation Effects 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 27
- 230000001580 bacterial effect Effects 0.000 claims description 23
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- 239000004310 lactic acid Substances 0.000 claims description 21
- 235000014655 lactic acid Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000008213 purified water Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 8
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 5
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- 238000005520 cutting process Methods 0.000 claims description 4
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- 241000208125 Nicotiana Species 0.000 claims 2
- 238000000605 extraction Methods 0.000 abstract description 9
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- 239000000796 flavoring agent Substances 0.000 abstract description 5
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- 239000001963 growth medium Substances 0.000 description 4
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- 206010013911 Dysgeusia Diseases 0.000 description 2
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- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 2
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- ZTOJFFHGPLIVKC-CLFAGFIQSA-N abts Chemical compound S/1C2=CC(S(O)(=O)=O)=CC=C2N(CC)C\1=N\N=C1/SC2=CC(S(O)(=O)=O)=CC=C2N1CC ZTOJFFHGPLIVKC-CLFAGFIQSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
- A61P17/18—Antioxidants, e.g. antiradicals
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/52—Stabilizers
- A61K2800/522—Antioxidants; Radical scavengers
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- 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
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- 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
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Abstract
The invention relates to the field of skin care products and plant extraction, and particularly discloses a rose hydrosol, a preparation method and application thereof, wherein lactobacillus such as lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus paracasei and the like and fresh rose petals are adopted for co-fermentation to extract the rose hydrosol, and the extracted rose hydrosol contains rich and durable rose fragrance, has no sweet potato flavor, green grass flavor and other miscellaneous gases, and has better odor property; in addition, the extracted pure dew has better oxidation resistance than pure dew extracted by unfermentation, can exert better oxidation resistance effect, and has great application prospect in the fields of food, skin care products and the like.
Description
Technical Field
The invention relates to the field of skin care products and plant extraction, in particular to rose hydrosol and a preparation method and application thereof.
Background
The statements in this section merely provide background information related to the present disclosure and may not constitute prior art.
The rose belongs to rose plants in Rosaceae, the rose hydrosol is 100% distilled stock solution, contains all plant water-soluble active ingredients, simultaneously retains the fragrance of essential oil, and also has mineral nutrients lacking in the essential oil, and is generally applied as a solvent in skin care products. The rose hydrosol has extremely strong efficacy, can be applied to the skin of a human body without stimulation and injury in the aspect of moisture preservation, and can permanently keep moisture in the skin. The rose hydrosol can also play a role in resisting wrinkles and removing acnes, and the rose hydrosol is sprayed on the skin, so that the skin can be sufficiently cleaned, and can be effectively sterilized, and nutrients in the rose hydrosol are easier to be absorbed by the skin. The rose hydrosol is an aqueous solution component which is closer to water, and is more skin-friendly and easier to be absorbed by human skin compared with rose essential oil. The rose hydrosol not only has full application in cosmetics, but also has application in tobacco essence, food and medicine.
However, the rose hydrosol of the pure plant has bad taste, light fragrance and no lasting effect. The rose hydrosol generally has light rose fragrance and has other bad tastes such as boiled sweet potato, and the longer the distillation time is, the stronger the sweet potato taste is. If the concentration of the truffle is too high, it may be tried to dilute it to reduce the sweet potato taste, but the rose aroma will also become lighter. Therefore, it is desirable to provide a new process for extracting hydrolat to solve the odor problem described above.
Disclosure of Invention
The invention aims at: aiming at the problem of miscellaneous gas existing in the prior rose hydrosol, the preparation method and the application thereof are provided, the miscellaneous gas in the rose hydrosol is removed, so that the rose hydrosol has faint scent, strong fragrance and long lasting time.
The technical scheme of the invention is as follows:
a preparation method of rose hydrosol comprises the following steps: fermenting fresh rose petals by lactic acid bacteria, and extracting pure dew by the fermented rose petals.
According to a preferred embodiment, the lactic acid bacteria fermented fresh rose petals are fermented in liquid state.
According to a preferred embodiment, the rose is a scented rose variety.
According to a preferred embodiment, the lactic acid bacteria comprise Lactobacillus bulgaricus @Lactobacillus bulgaricus) Lactobacillus plantarum (L.) MerrLactobacillus plantarum) Lactobacillus paracasei @Lacticaseibacillus paracasei) One or more of the following.
According to a preferred embodiment, the lactic acid bacteria are added in the following proportions: lactobacillus bulgaricus: lactobacillus plantarum: lactobacillus paracasei is 0-2:0-2:0-2.
According to a preferred embodiment, the lactic acid bacteria are added in the following proportions: lactobacillus bulgaricus: lactobacillus plantarum: the ratio of lactobacillus paracasei is 1:1:1-2.
According to a preferred embodiment, the lactic acid bacteria are added in the following proportions: lactobacillus bulgaricus and lactobacillus plantarum 1:1, mixing and fermenting.
According to a preferred embodiment, the lactic acid bacteria are added as lactobacillus paracasei.
According to a preferred embodiment, the liquid fermentation comprises the steps of:
step 1: activating strains: inoculating lactobacillus into MRS liquid culture medium at 1% inoculum size, shake culturing at 120-150 rpm at 30-37deg.C for 2-3 days, centrifuging at 4000r/min at 4deg.C for 10min to obtain bacterial precipitate, re-suspending the bacterial precipitate with sterilized water or physiological saline, and adjusting cell concentration to (1-9). Times.10 8 CFU/mL, and the activated lactobacillus bacterial liquid is obtained；
Step 2: and (3) inoculating strains: cutting fresh collected rose petals, inoculating a bacterial liquid, and inoculating the rose petals: the bacterial liquid is 8-12: inoculating at a ratio of 1 g/mL;
step 3: fermentation: adding purified water into the inoculated rose petals, mixing and stirring uniformly, wherein the ratio of fermentation feed liquid is as follows: the purified water is 1:2-3g/mL, and the fermentation is carried out for 2-4 days at 30-37 ℃.
According to a preferred embodiment, the method for extracting the hydrolat by using the rose petals comprises the following steps: and (3) taking out petals and fermentation liquor after liquid fermentation, and distilling the petals and fermentation liquor taken out under the conditions of reflux time of 5-30 min and distillation temperature of 100-120 ℃ to extract the rose hydrosol.
In another aspect, the present application further provides a rose hydrosol prepared by the method for preparing the rose hydrosol.
In another aspect, the application also provides application of the rose hydrosol prepared by the method in skin care products, skin external preparations, foods and tobacco.
According to a preferred embodiment, the rose hydrosol is present in an amount of 0.001% to 100% by weight.
Compared with the prior art, the invention has the beneficial effects that:
1. the rose hydrosol prepared by the preparation method has strong rose fragrance and strong lasting fragrance, has fragrant and sweet smell of fresh rose, has no sweet potato flavor, green grass flavor and other miscellaneous gases and has no sour flavor;
2. the method for preparing the rose hydrosol has stronger antioxidant activity, can play a role in protecting skin when being used as an external agent for skin, has wide application prospect, and can be used in cosmetics, foods and tobacco.
Drawings
Fig. 1 is a PCA plot of the electronic nose detecting the smell of rose hydrolat from different extraction processes.
Detailed Description
The following examples do not specify specific experimental procedures or conditions, and may be conducted according to the procedures or conditions of conventional experimental procedures described in the literature in the field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
The features and capabilities of the present invention are described in further detail below in connection with examples.
Example 1
Step 1: activating strains: inoculating 500ul of Lactobacillus paracasei into 50ml MRS liquid culture medium, shaking culturing at 37deg.C and 150rpm for 2 days, centrifuging at 4deg.C 4000r/min for 10min to obtain bacterial precipitate, re-suspending the bacterial precipitate with sterilized water, and adjusting cell concentration to 9×10 8 CFU/mL, obtaining the bacterial liquid of the activated lactobacillus;
step 2: and (3) inoculating strains: fresh collected rose petals were cut into pieces, 320g was weighed, and 40ml of lactobacillus paracasei was inoculated with the rose petals: the bacterial liquid is 8:1 g/mL;
step 3: fermentation: adding 640ml of purified water into the inoculated rose petals, mixing and stirring uniformly, wherein the ratio of fermentation feed liquid is as follows: purified water is 1:2 g/mL, and fermentation is carried out for 2 days at 37 ℃.
And (3) taking out petals and fermentation liquor after fermentation, distilling the petals and fermentation liquor, and carrying out reflux extraction for 20 min at the distillation temperature of 120 ℃ to obtain the rose hydrosol.
Example 2
Step 1: activating strains: respectively inoculating 500ul of Lactobacillus paracasei, lactobacillus plantarum and Lactobacillus bulgaricus into 50ml MRS liquid culture medium, shake culturing at 30deg.C and 120rpm for 2 days, centrifuging at 4deg.C for 10min to obtain bacterial precipitate, re-suspending the bacterial precipitate with sterilized water, and adjusting cell concentration to 3×10 8 CFU/mL, obtaining the bacterial liquid of the activated lactobacillus;
step 2: and (3) inoculating strains: cutting fresh collected rose petals, weighing 200g, and inoculating 10ml, 5ml and 5ml of lactobacillus paracasei, lactobacillus plantarum and lactobacillus bulgaricus respectively: the bacterial liquid is 10:1 g/mL;
step 3: fermentation: adding 600ml of purified water into the inoculated rose petals, and uniformly mixing, wherein the ratio of fermentation feed liquid is as follows: purified water is 1:3 g/mL, and fermentation is carried out for 3 days at 32 ℃.
And after fermentation, taking out petals and fermentation liquor, distilling the petals and fermentation liquor, and carrying out reflux extraction for 30min at the distillation temperature of 100 ℃ to obtain the rose hydrosol.
Example 3
Step 1: activating strains: respectively inoculating 500ul of Lactobacillus plantarum and Lactobacillus bulgaricus bacteria solution into 50ml MRS liquid culture medium, shake culturing at 32deg.C and 140rpm for 2 days, centrifuging at 4deg.C 4000r/min for 10min to obtain bacterial precipitate, re-suspending the bacterial precipitate with physiological saline, and adjusting cell concentration to 5×10 8 CFU/mL, obtaining the bacterial liquid of the activated lactobacillus;
step 2: and (3) inoculating strains: cutting fresh collected rose petals, weighing 400g, inoculating 20ml of lactobacillus plantarum and lactobacillus bulgaricus bacterial liquid respectively, and carrying out rose petal: the bacterial liquid is 10:1 g/mL;
step 3: fermentation: adding 800ml of purified water into the inoculated rose petals, and uniformly mixing, wherein the ratio of fermentation feed liquid is as follows: purified water is 1:2 g/mL, and fermentation is carried out for 4 days at 30 ℃.
And (3) taking out petals and fermentation liquor after fermentation, distilling the petals and fermentation liquor, and carrying out reflux extraction for 10min at the distillation temperature of 110 ℃ to obtain the rose hydrosol.
Comparative example 1
The method is the same as in example 2, except that bacterial liquid is not added and fermentation is not carried out to directly extract the pure dew, specifically, fresh collected rose petals are cut into pieces, 200g of the pieces are weighed, 600ml purified water is added to be mixed and stirred uniformly, distillation is carried out, the distillation temperature is 100 ℃, and reflux extraction is carried out for 30min to obtain the rose pure dew;
comparative example 2
The method is the same as in example 2, except that bacterial liquid is not added for natural fermentation, then pure dew is extracted, specifically, fresh collected rose petals are sheared, 200g of the rose petals are weighed, 600ml purified water is added for mixing and stirring uniformly, natural fermentation is carried out for 3 days at the temperature of 32 ℃, petals and fermentation liquid are taken out after fermentation, distillation is carried out on the petals and the fermentation liquid which are taken out, the distillation temperature is 100 ℃, and reflux extraction is carried out for 30min, so that the rose pure dew is obtained.
Comparative example 3
Comparative example 3 is a further improvement on example 1, differing from example 1 in that the inoculated lactic acid bacteria were changed to an equivalent amount of lactobacillus plantarum.
Comparative example 4
Comparative example 4 is a further improvement on example 1, differing from example 1 in that the inoculated lactic acid bacteria were changed to an equivalent amount of lactobacillus bulgaricus.
Comparative example 5
Comparative example 5 is a further improvement over example 3, differing from example 3 in that the inoculated lactic acid bacteria were changed to 1:1 and lactobacillus bulgaricus, the total amount of lactobacillus paracasei and lactobacillus bulgaricus being equal to that of example 3.
Comparative example 6
Comparative example 6 is a further improvement over example 3, differing from example 3 in that the inoculated lactic acid bacteria were changed to 1:1 and lactobacillus paracasei, lactobacillus paracasei and lactobacillus plantarum are equal in total amount to example 3.
Comparative example 7
Comparative example 7 is a further improvement over example 2, differing from example 2 in that the inoculated lactic acid bacteria were changed to 1:1 and lactobacillus bulgaricus, the total amount of lactobacillus plantarum and lactobacillus bulgaricus being equal to example 2.
Comparative example 8
Comparative example 8 is a further improvement over example 2, differing from example 2 in that the inoculated lactic acid bacteria were changed to 1:1 and lactobacillus bulgaricus, the total amount of lactobacillus paracasei and lactobacillus bulgaricus being equal to that of example 2.
Comparative example 9
Comparative example 9 is a further improvement over example 2, differing from example 2 in that the inoculated lactic acid bacteria were changed to 2:1 and lactobacillus paracasei, the total amount of lactobacillus bulgaricus and lactobacillus paracasei being equal to example 2.
Comparative example 10
Comparative example 10 is a further improvement over example 2, differing from example 2 in that the inoculated lactic acid bacteria were changed to 1:1 and Lactobacillus paracasei, the total amount of Lactobacillus plantarum and Lactobacillus paracasei being equal to example 2.
Comparative example 11
Comparative example 11 is a further improvement on example 2, differing from example 2 in that the inoculated lactic acid bacteria were changed to 2:1 and lactobacillus paracasei, lactobacillus paracasei and lactobacillus plantarum are in total amounts equal to those of example 2.
Experimental results
1. Evaluation index of pure dew aroma sense
The truffle sensory evaluation refers to the truffle sensory evaluation criteria of the community standards of T/JZXW 006-2019, T/JZXW 007-201 and T/FJBS 2-2023, and the truffle is evaluated according to 3 factors of appearance, aroma and character. The sensory evaluation criteria for the hydrolat were formulated based on 3 factors of color, aroma and like (Wang, wang Fengjun, liang Yingqi, wang Deqi, he Jinming. Optimization of the process for extracting the hydrolat from roses and studies of its antibacterial and antioxidant activity. Northern gardening, 2020 (18): 106-113), 3 factors were divided into 10 total, wherein the color weight was 30% (3 minutes), the aroma was 40% (4 minutes), and the like was 30% (3 minutes), as shown in table 1.
Table 1 sensory evaluation of rose hydrosol
Note that: miscellaneous smell refers to bad smell such as sweet potato smell and green grass smell
As shown in Table 1, examples 1 to 3, especially example 2, rose hydrosol was bright and clear in color, had a fragrant and sweet smell of rose, had a strong fragrance, a long lasting period of time, had a faint scent, and had no acid, no foreign odor, and no discoloration phenomenon, and was superior to comparative examples 1 to 11.
2. Electronic nose for detecting rose hydrosol smell of different extraction processes
Through data analysis of the intensity of the response smell of the 10 gas sensors of the electronic nose, PCA (principal component analysis) is shown in figure 1, and the intensity of the smell is analyzed, wherein the larger the numerical value of the abscissa is, the more the smell is.
From the figure, example 2> example 1> example 3, and examples 1 to 3 were higher in odor concentration than comparative examples 1 to 11, and it was found that the process of the examples was superior to that of the comparative examples.
3. Antioxidant activity of rose hydrosol
The method for measuring the DPPH free radical scavenging capacity in the rose hydrosol comprises the following steps:
taking 0.5mL of fermentation liquor, adding 2 mL of DPPH solution, fully shaking, reacting for 10min at room temperature in dark place, measuring absorbance at 517 and nm, and calculating the DPPH free radical clearance. The calculation formula is as follows:
DPPH radical scavenging rate/% = [ (C-Cb) - (S-Sb) ]/(C-Cb). Times.100
Wherein: c is the absorbance of the DPPH solution; cb is the absorbance of the methanol solution; s is absorbance of the DPPH solution and the sample; sb is the absorbance of methanol and the sample.
The method for measuring the total antioxidant capacity (TEAC) in the rose hydrosol comprises the following steps:
in a test tube, 100ul of the broth was taken, 3.8 mL of abts.+ working solution was added, and after thorough mixing, the reaction was carried out at room temperature for 6 min in the absence of light, and then absorbance was measured at 734 nm. The obtained clearance rate calculation formula is as follows:
wherein: c: ABTS. + The absorbance value of the working solution; cb: ethanol absorbance; s: samples and ABTS. + Absorbance values of the working fluid and the sample; sb: absorbance of the sample after reaction with ethanol.
Table 2 comparison of antioxidant Activity
As can be seen from Table 2, examples 1 to 3 have higher antioxidant activity than comparative examples 1 to 11.
The foregoing examples merely represent specific embodiments of the present application, which are described in more detail and are not to be construed as limiting the scope of the present application. It should be noted that, for those skilled in the art, several variations and modifications can be made without departing from the technical solution of the present application, which fall within the protection scope of the present application.
Claims (10)
1. The preparation method of the rose hydrosol is characterized by comprising the following steps of: fermenting fresh rose petals by lactic acid bacteria, and extracting pure dew by the fermented rose petals;
the lactobacillus comprises one or more of Lactobacillus bulgaricus, lactobacillus plantarum and Lactobacillus paracasei.
2. The method for preparing the rose hydrosol according to claim 1, wherein the adding proportion of the lactic acid bacteria is as follows: lactobacillus bulgaricus: lactobacillus plantarum: lactobacillus paracasei is 0-2:0-2:0-2.
3. The method for preparing rose hydrosol according to claim 2, wherein the preferable adding proportion of the lactic acid bacteria is: lactobacillus bulgaricus: lactobacillus plantarum: the ratio of lactobacillus paracasei is 1:1:1-2.
4. The method for preparing rose hydrosol according to claim 3, wherein the adding proportion of the lactic acid bacteria is as follows: lactobacillus bulgaricus and lactobacillus plantarum 1:1.
5. the method for preparing rose hydrosol according to claim 1, wherein the rose is a rose variety having fragrance.
6. The method for preparing rose hydrosol according to claim 1, wherein the lactic acid bacteria ferment fresh rose petals by liquid fermentation.
7. The method for preparing rose hydrosol according to claim 6, wherein the liquid state fermentation comprises the steps of:
step 1: activating strains: re-suspending the cultured thallus with sterilized water or physiological saline to regulate cell concentration to 1-9×10 8 CFU/mL, obtaining the bacterial liquid of the activated lactobacillus;
step 2: and (3) inoculating strains: cutting fresh collected rose petals, inoculating a bacterial liquid, and inoculating the rose petals: the bacterial liquid is 8-12: inoculating at a ratio of 1 g/mL;
step 3: fermentation: adding purified water into the inoculated rose petals, mixing and stirring uniformly, wherein the ratio of fermentation feed liquid is as follows: the purified water is 1:2-3g/mL, and the fermentation is carried out for 2-4 days at 30-37 ℃.
8. The rose hydrosol prepared by the method for preparing rose hydrosol according to claims 1-7.
9. The use of the rose hydrosol prepared by the method for preparing the rose hydrosol according to claim 8 in skin care products, skin external preparations, foods and tobacco.
10. The use of the rose hydrosol prepared by the preparation method of the rose hydrosol in skin care products, skin external preparations, foods and tobacco according to claim 9, wherein the content of the rose hydrosol is 0.001-100 wt%.
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