CN117653569A - Tricholoma matsutake fermentation liquor and preparation method and application thereof - Google Patents
Tricholoma matsutake fermentation liquor and preparation method and application thereof Download PDFInfo
- Publication number
- CN117653569A CN117653569A CN202311712073.9A CN202311712073A CN117653569A CN 117653569 A CN117653569 A CN 117653569A CN 202311712073 A CN202311712073 A CN 202311712073A CN 117653569 A CN117653569 A CN 117653569A
- Authority
- CN
- China
- Prior art keywords
- tricholoma matsutake
- fermentation
- lactobacillus acidophilus
- preparation
- suspension
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 99
- 238000000855 fermentation Methods 0.000 title claims abstract description 93
- 230000004151 fermentation Effects 0.000 title claims abstract description 93
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 52
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 44
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 44
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000725 suspension Substances 0.000 claims abstract description 19
- 239000001963 growth medium Substances 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 19
- 238000009630 liquid culture Methods 0.000 claims description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 9
- 229910021641 deionized water Inorganic materials 0.000 claims description 9
- 239000002537 cosmetic Substances 0.000 claims description 8
- 238000012258 culturing Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 claims description 5
- 239000001393 triammonium citrate Substances 0.000 claims description 5
- 235000011046 triammonium citrate Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 230000010355 oscillation Effects 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 229940099596 manganese sulfate Drugs 0.000 claims description 3
- 239000011702 manganese sulphate Substances 0.000 claims description 3
- 235000007079 manganese sulphate Nutrition 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 239000002609 medium Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 16
- 230000002087 whitening effect Effects 0.000 abstract description 10
- 230000003020 moisturizing effect Effects 0.000 abstract description 8
- 229920002521 macromolecule Polymers 0.000 abstract description 6
- 230000000813 microbial effect Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 239000003960 organic solvent Substances 0.000 abstract description 3
- 239000002250 absorbent Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 20
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 15
- 238000005303 weighing Methods 0.000 description 15
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 238000010521 absorption reaction Methods 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 102000003425 Tyrosinase Human genes 0.000 description 9
- 108060008724 Tyrosinase Proteins 0.000 description 9
- 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 9
- 241000233866 Fungi Species 0.000 description 8
- 241000411851 herbal medicine Species 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 230000005764 inhibitory process Effects 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 241000235342 Saccharomycetes Species 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 230000004913 activation Effects 0.000 description 4
- 238000004364 calculation method Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000008176 lyophilized powder Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 239000013641 positive control Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- -1 ABTS radical Chemical class 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 206010061218 Inflammation Diseases 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 230000002292 Radical scavenging effect Effects 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 230000004054 inflammatory process Effects 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000190633 Cordyceps Species 0.000 description 2
- WTDRDQBEARUVNC-LURJTMIESA-N L-DOPA Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-LURJTMIESA-N 0.000 description 2
- WTDRDQBEARUVNC-UHFFFAOYSA-N L-Dopa Natural products OC(=O)C(N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-UHFFFAOYSA-N 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000006286 aqueous extract Substances 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000012224 working solution Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940089206 anhydrous dextrose Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940088623 biologically active substance Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000037307 sensitive skin Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 230000008591 skin barrier function Effects 0.000 description 1
- 230000005808 skin problem Effects 0.000 description 1
- 230000036560 skin regeneration Effects 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a tricholoma matsutake fermentation liquid, a preparation method and application thereof, wherein the preparation method comprises the following steps: mixing the tricholoma matsutake powder with water to obtain a suspension, inoculating lactobacillus acidophilus into the suspension for fermentation, and centrifuging after fermentation to obtain the tricholoma matsutake fermentation liquid. The tricholoma matsutake fermentation liquid prepared by the invention is prepared by fermenting tricholoma matsutake by lactobacillus acidophilus, so that most of functional components and activities of the tricholoma matsutake are reserved, activities of whitening, moisturizing and the like of the tricholoma matsutake fermentation liquid are ensured, macromolecular substances are degraded, the tricholoma matsutake fermentation liquid is easy to absorb, and organic solvents and chemical components except a culture medium are not added in the fermentation process, so that the tricholoma matsutake fermentation liquid is green, safe and pollution-free. The invention adopts microbial fermentation, improves the activities of whitening, moisturizing and the like of the tricholoma matsutake extract, and degrades macromolecular substances so that the tricholoma matsutake extract is easy to be absorbed by human bodies.
Description
Technical Field
The invention belongs to the technical field of preparation of cosmetic raw materials, and particularly relates to a tricholoma matsutake fermentation liquid and a preparation method and application thereof.
Background
With the rapid increase of cosmetic consumption in recent years, the frequency of improper use or disqualified use of products by consumers is increased, and in addition, in recent years, a plurality of factors such as climate warming, environmental pollution, pressure increase of working life and the like cause the skin horny layer of many consumers to be damaged in a dispute way, the skin barrier function is destroyed, the skin is developed into sensitive skin which is often dry and itchy, stinging, red swelling and redness, the skin is possibly difficult to cure in a serious way, and the pure natural cosmetic raw materials with the effects of resisting inflammation, oxidation, irritation, aging and the like are the primary choice for effectively relieving the skin problems.
Tricholoma matsutake (Tricholoma Matsutake), also known as Tricholoma matsutake, is a natural edible wild fungus, and is known as king in fungus. The high-mountain forest land which is usually grown at the altitude of 3500 meters in the cold-warm zone is widely distributed in northeast and southwest areas of China. The Tricholoma matsutake is rich in high-quality proteins, unsaturated fatty acids, crude fibers, polysaccharides, steroids, saponins, peptides, triterpenes, mineral elements, vitamins, and amino acids. At present, experiments prove that the tricholoma matsutake extract has various functions of resisting oxidation, resisting inflammation, whitening, reducing blood sugar, regulating immunity and the like. At present, experiments prove that the tricholoma matsutake extract has various functions of resisting oxidation, resisting inflammation, whitening, reducing blood sugar, regulating immunity and the like. However, the pine mushroom is difficult to artificially cultivate and has high price due to the symbiotic relation with pine tree.
Fermentation is the process by which microorganisms grow and reproduce under aerobic or anaerobic conditions to produce metabolites. The fermentation of Chinese herbal medicine is carried out by taking Chinese herbal medicine as substrate by microorganism under proper temperature, humidity, pH value, water and other conditions, and mainly depends on the transformation action of microorganism and the synergistic action of microorganism and Chinese herbal medicine. The Chinese herbal medicine is fermented by microorganisms, so that the release of active substances of the Chinese herbal medicine can be promoted, the toxicity of the Chinese herbal medicine is reduced, the toxic and side effects are reduced, and the Chinese herbal medicine generates antibacterial activity and new active ingredients. In addition, the enzyme in the fermentation matrix can decompose macromolecular substances, so that the active ingredients of the Chinese herbal medicine are easier to be absorbed and utilized by the organism. The activity of the biologically active substance can be further increased or new activities can be produced by microbial fermentation.
CN115678805a discloses a preparation method of tricholoma matsutake yeast fermentation liquor with repairing and anti-aging effects, which comprises the following steps: s1, inoculating saccharomyces cerevisiae into an appliance filled with YPD liquid culture medium; s2, introducing air, sealing, and culturing overnight by shaking to obtain Saccharomyces cerevisiae seed liquid; s3, preparing Cheng Songrong powder from the pine mushroom fruiting bodies; s4, adding the pine mushroom fine powder into Saccharomyces cerevisiae seed liquid; s5, purifying the fermented stock solution after fermentation; the preparation method of the tricholoma matsutake yeast fermentation liquid has simple process, can effectively utilize saccharomycetes to ferment the tricholoma matsutake raw material and reprocess bioactive components, and has mild reaction conditions; the prepared tricholoma matsutake yeast fermentation liquid can effectively utilize saccharomycetes to ferment tricholoma matsutake raw materials and reprocess bioactive components, has mild reaction conditions, and can give skin regeneration activity by adding the components into cosmetics.
CN105420337a discloses a lactobacillus ferment of tricholoma matsutake, cordyceps and a derivative cosmetic, a preparation method and application thereof, wherein the method adopts a liquid fermentation system of tricholoma matsutake, cordyceps and lactobacillus to provide a product with the effects of repairing after sun, resisting allergy and resisting aging. Specifically, the method comprises the steps of forming a culture medium by tricholoma matsutake, cordyceps sinensis and water, and inoculating a liquid fermentation mixture obtained by lactobacillus fermentation.
CN114317616a discloses a preparation process of fungus fermentation product and cosmetics, the preparation process comprises: pulverizing fungus, and sieving to obtain fungus powder; screening recombinant strains after mutagenesis of the original yeast strains, wherein the recombinant strains have acetic acid tolerance and/or furfural tolerance; performing activation culture on the recombinant strain to obtain a saccharomycete seed solution; adding fungus powder and yeast seed liquid into a liquid fermentation medium for fermentation to obtain fermentation liquid; centrifuging, filtering and sterilizing the fermentation liquor to obtain a fungus fermentation product. The method can greatly improve the resource utilization rate and the nutrition added value of fungus, and the product has better free radical scavenging capability and melanin generation inhibiting capability, so that the effects of resisting aging, resisting oxidation and whitening can be improved.
Therefore, development of the tricholoma matsutake fermentation liquor can effectively whiten, moisturize, resist oxidization and provide nutrition for skin, and is a research focus in the field.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the tricholoma matsutake fermentation liquor, and the preparation method and the application thereof, wherein the fermentation liquor has good whitening and moisturizing activities and is easy to be absorbed by human bodies.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a preparation method of a tricholoma matsutake fermentation broth, the preparation method comprising the steps of:
mixing the tricholoma matsutake powder with water to obtain a suspension, inoculating lactobacillus acidophilus into the suspension for fermentation, and centrifuging after fermentation to obtain the tricholoma matsutake fermentation liquid.
According to the invention, lactobacillus acidophilus is adopted to ferment the tricholoma matsutake, so that most of functional components and activities of the tricholoma matsutake are reserved, the loss caused by an extraction method is avoided, and no organic solvent or chemical components except a culture medium are added in the fermentation process, so that the tricholoma matsutake is green, safe and pollution-free. The microbial fermentation is adopted, so that the activities of whitening, moisturizing and the like of the tricholoma matsutake extract are improved, and macromolecular substances are degraded, so that the tricholoma matsutake extract is easy to be absorbed by a human body.
Preferably, the particle size of the matsutake powder is 40-60 mesh, for example, 45 mesh, 50 mesh, 55 mesh, preferably 50 mesh.
Preferably, the mass volume ratio of the tricholoma matsutake powder to the water is 1g (20-30) mL, for example, 1g:22mL, 1g:24mL, and the like. 1g:26mL, 1g:28mL, etc.
Preferably, the lactobacillus acidophilus is inoculated with a liquid, and the liquid is sterilized before the lactobacillus acidophilus is inoculated with the liquid.
Preferably, the sterilization temperature is 120-125 ℃ (e.g., 121 ℃, 122 ℃, 123 ℃, 124 ℃ and the like) and the time is 15-25min (e.g., 16min, 18min, 20min, 22min, 24min and the like), and the pressure is 0.05-0.15MPa (e.g., 0.06MPa, 0.08MPa, 01MPa, 0.12MPa, 0.14MPa and the like).
Preferably, the lactobacillus acidophilus is inoculated in an amount of 2-5%, for example, 2.5%, 3%, 3.5%, 4%, 4.5%, etc., preferably 3%.
Preferably, the fermentation temperature is 35-40deg.C (for example, 36 deg.C, 37 deg.C, 38 deg.C, 39 deg.C, etc., preferably 37 deg.C), the fermentation time is 70-75h (71 h, 72h, 73h, 74h, etc., preferably 72 h), and the oscillation rate during fermentation is 100-150rpm, for example, 110rpm, 120rpm, 130rpm, 140rpm, etc.
Preferably, the rotational speed of the centrifugation is 7500-8500rpm (for example, 7600rpm, 7700rpm, 7800rpm, 7900rpm, 8000rpm, 8100rpm, 8200rpm, 8300rpm, 8400rpm, etc.), and the time is 10-20min, for example, 12min, 14min, 16min, 18min, etc.
Preferably, the seed solution of lactobacillus acidophilus is prepared by a method comprising: inoculating the activated lactobacillus acidophilus to an MRS liquid culture medium for culturing to obtain the lactobacillus acidophilus.
Preferably, the inoculation amount of the activated lactobacillus acidophilus in the MRS liquid culture medium is 2-4%, for example, 2.5%, 3%, 3.5% and the like.
Preferably, the raw materials in the MRS liquid culture medium include: peptone, beef extract, yeast powder, glucose, tri-ammonium citrate, sodium acetate, magnesium sulfate, manganese sulfate, dipotassium hydrogen phosphate, tween 80 and deionized water.
Preferably, the raw materials in the MRS liquid culture medium include: 10g of peptone, 10g of beef extract, 4g of yeast powder, 20g of glucose, 2g of triammonium citrate, 5g of sodium acetate, 0.2g of magnesium sulfate, 0.04g of manganese sulfate, 2g of dipotassium hydrogen phosphate, 1g of tween 80 and 1000mL of deionized water.
Preferably, the pH value of the MRS liquid culture medium is 5.5-5.9, for example, 5.6, 5.7, 5.8 and the like.
Preferably, the temperature of the culture is 35-40deg.C (for example, 36 ℃, 37 ℃, 38 ℃, 39 ℃ and the like, preferably 37 ℃) for 20-28 hours (for example, 22 hours, 24 hours, 26 hours and the like), and the shaking rate is 100-150rpm, for example, 110rpm, 120rpm, 130rpm, 140rpm and the like.
Preferably, the preparation method comprises the following steps:
mixing 40-60 mesh Tricholoma matsutake powder with water according to a mass volume ratio of 1g (20-30) mL to obtain suspension, and sterilizing the suspension at 120-125deg.C and 0.05-0.15MPa for 15-25min;
inoculating activated lactobacillus acidophilus to MRS liquid culture medium with pH value of 5.5-5.9, and culturing at 35-40deg.C and shaking speed of 100-150rpm for 20-28 hr to obtain lactobacillus acidophilus seed liquid;
inoculating 2-4% lactobacillus acidophilus seed solution into sterilized suspension, fermenting at 35-40deg.C and oscillation speed of 100-150rpm for 70-75 hr, and centrifuging at 7500-8500rpm for 10-20min to obtain Tricholoma matsutake fermentation broth.
The numerical ranges recited herein include not only the recited point values, but also any point values between the recited numerical ranges that are not recited, and are limited to, and for the sake of brevity, the invention is not intended to be exhaustive of the specific point values that the recited range includes.
In a second aspect, the invention provides a tricholoma matsutake fermentation broth, which is prepared by the preparation method according to the first aspect.
In a third aspect, the present invention provides the use of a fermentation broth of matsutake as described in the second aspect in cosmetics.
Compared with the prior art, the invention has the following beneficial effects:
the tricholoma matsutake fermentation liquid prepared by the invention is prepared by fermenting tricholoma matsutake by lactobacillus acidophilus, so that most of functional components and activities of the tricholoma matsutake are reserved, activities of whitening, moisturizing and the like of the tricholoma matsutake fermentation liquid are ensured, macromolecular substances are degraded, the tricholoma matsutake fermentation liquid is easy to absorb, and organic solvents and chemical components except a culture medium are not added in the fermentation process, so that the tricholoma matsutake fermentation liquid is green, safe and pollution-free. The invention adopts microbial fermentation, improves the activities of whitening, moisturizing and the like of the tricholoma matsutake extract, and degrades macromolecular substances so that the tricholoma matsutake extract is easy to be absorbed by human bodies. The tyrosinase inhibition rate of the tricholoma matsutake fermentation liquid provided by the invention can reach more than 75.5%, and the free radical clearance rate of ABTS at the concentration of 0.5mg/mL can reach more than 77.9%.
Drawings
FIG. 1 is a graph showing the comparison of the moisture absorption capacity of fermentation broth and extract of Tricholoma matsutake in saturated NaCl solution;
FIG. 2 is a saturated K 2 CO 3 A comparison chart of the moisture absorption capacities of the tricholoma matsutake fermentation liquid and the extracting solution in the solution;
FIG. 3 is a graph showing the comparison of the moisture retention of fermentation and extraction solutions of Tricholoma matsutake in dry silica gel;
FIG. 4 is a saturated K 2 CO 3 And a graph for comparing the moisture retention capacities of the tricholoma matsutake fermentation liquid and the extracting solution in the solution.
Detailed Description
The technical scheme of the invention is further described by the following specific embodiments. It will be apparent to those skilled in the art that the examples are merely to aid in understanding the invention and are not to be construed as a specific limitation thereof.
The terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, step, method, article, or apparatus.
"optional" or "any" means that the subsequently described event or event may or may not occur, and that the description includes both cases where the event occurs and cases where the event does not.
The indefinite articles "a" and "an" preceding an element or component of the invention are not limited to the requirement (i.e. the number of occurrences) of the element or component. Thus, the use of "a" or "an" should be interpreted as including one or at least one, and the singular reference of an element or component includes the plural reference unless the amount clearly dictates otherwise.
The description of the terms "one embodiment," "some embodiments," "exemplarily," "specific examples," or "some examples," etc., herein described means that a specific feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this document, the schematic representations of the above terms are not necessarily for the same embodiment or example.
The materials and reagents used in the examples of the present invention were derived as follows:
digital display electronic analytical balance, shanghai balance instrument factory production;
centrifuge, produced by Eppendorf company, germany;
an electrothermal constant temperature blast drying box, produced by Shanghai Jing HongJi instrument Co., ltd;
pH meter, manufactured by METTLER tolio company, switzerland;
multifunctional microplate reader, bioTek company, usa;
an ultraviolet spectrophotometer, manufactured by Shanghai limited company;
ultra clean bench, produced by hal biomedical limited company;
a high temperature sterilization pot, manufactured by micro-instruments limited company;
freeze drier, ultraviolet cross-linking instrument, ningbo Xinzhi biotechnology limited company;
shake incubator, manufactured by Shanghai zhiyheng analytical instruments manufacturing company.
Yeast powder, peptone, available from sameifeishi technologies limited;
beef extract powder purchased from Qingdao sea Bo biotechnology Co., ltd;
MgSO 4 、MnSO 4 、K 2 HPO 4 d- (+) -anhydrous dextrose, tri-ammonium citrate, disodium hydrogen phosphate, sodium dihydrogen phosphate, purchased from national pharmaceutical chemicals limited;
mushroom-derived tyrosinase, purchased from merck China Co., ltd;
sodium acetate, tween 80, purchased from shanghai taitan technologies inc;
L-DOPA, available from Beijing Inocover technologies Co., ltd;
MRS liquid medium: 10g of peptone, 10g of beef extract, 4g of yeast powder, 20g of glucose, 2g of tri-ammonium citrate, 5g of sodium acetate and MgSO 4 0.2g，MnSO 4 0.04g，K 2 HPO 4 2g, tween 80 1g, 1000mL of deionized water, pH=5.7+ -0.2.
Example 1
The embodiment provides a tricholoma matsutake fermentation liquid, and the preparation method of the tricholoma matsutake fermentation liquid comprises the following steps:
(1) Inoculating frozen lactobacillus acidophilus bacterial liquid into an MRS liquid culture medium for more than 3 generations of activation, inoculating the activated lactobacillus acidophilus into other MRS liquid culture mediums with an inoculum size of 3%, and carrying out shaking culture for 24 hours at 37 ℃ and 120rpm to obtain lactobacillus acidophilus seed liquid;
(2) Mixing 4g of Tricholoma matsutake powder (50 mesh) with 100mL of water to obtain suspension, and sterilizing at 121deg.C under 0.1MPa for 20min;
(3) Inoculating 3% lactobacillus acidophilus seed solution into sterilized suspension, shake culturing at 37deg.C for 72 hr, and shaking at shaking table shake speed of 120rpm. And after fermentation, centrifuging at 8000rpm for 15min, collecting supernatant to obtain the tricholoma matsutake fermentation liquid, and freeze-drying for storage.
Example 2
The embodiment provides a tricholoma matsutake fermentation liquid, and the preparation method of the tricholoma matsutake fermentation liquid comprises the following steps:
(1) Inoculating frozen lactobacillus acidophilus bacterial liquid into an MRS liquid culture medium for more than 3 generations of activation, inoculating activated lactobacillus acidophilus into other MRS liquid culture mediums with an inoculum size of 5%, and carrying out shake culture for 20 hours at 35 ℃ and 150rpm to obtain lactobacillus acidophilus seed liquid;
(2) Mixing 4g of Tricholoma matsutake powder (60 mesh) with 80mL of water to obtain suspension, and sterilizing at 120deg.C under 0.1MPa for 25min;
(3) Inoculating 4% lactobacillus acidophilus seed solution into sterilized suspension, shake culturing at 35deg.C for 75 hr, and shaking at 150rpm. And after fermentation, centrifuging at 8000rpm for 15min, collecting supernatant to obtain the tricholoma matsutake fermentation liquid, and freeze-drying for storage.
Example 3
The embodiment provides a tricholoma matsutake fermentation liquid, and the preparation method of the tricholoma matsutake fermentation liquid comprises the following steps:
(1) Inoculating frozen lactobacillus acidophilus bacterial liquid into an MRS liquid culture medium for more than 3 generations of activation, inoculating activated lactobacillus acidophilus into other MRS liquid culture mediums with an inoculum size of 2%, and performing shake culture at 40 ℃ and 100rpm for 28 hours to obtain lactobacillus acidophilus seed liquid;
(2) Mixing 4g of Tricholoma matsutake powder (40 mesh) with 120mL of water to obtain suspension, and sterilizing at 125deg.C under 0.1MPa for 15min;
(3) Inoculating 2% lactobacillus acidophilus seed solution into sterilized suspension, shake culturing at 40deg.C for 70 hr, and shaking at shaking table shake speed of 100rpm. And after fermentation, centrifuging at 8000rpm for 15min, collecting supernatant to obtain the tricholoma matsutake fermentation liquid, and freeze-drying for storage.
Comparative example 1
The comparative example provides a tricholoma matsutake fermentation broth, which is obtained by fermenting saccharomycetes, and the preparation method is as follows: example 1 of CN115678805 a.
Comparative example 2
This comparative example provides a fermentation broth of Tricholoma matsutake, which differs from example 1 only in that Lactobacillus acidophilus is replaced with an equivalent amount of Lactobacillus plantarum (available from Microsoft microorganisms Inc., st. Of Suzhou), and other materials, amounts and methods of preparation are described in reference to example 1.
Comparative example 3
The comparative example provides a tricholoma matsutake extracting solution, which is prepared by the following steps:
10g of tricholoma matsutake 50 mesh powder is taken, 100mL of deionized water is added, and the mixture is refluxed in a constant temperature water bath at 90 ℃ for 2 hours. Centrifuging at 8000rpm for 15min, separating supernatant to obtain Tricholoma matsutake extractive solution, lyophilizing, and storing in dark place.
Test example 1
Tyrosinase inhibition rate test
Tyrosinase was diluted to 250U/mL, 50 μl of tyrosinase, 50 μl of 80mM PBS (ph=6.8) and 20 μl of the samples prepared in the examples and comparative examples were mixed in 96-well plates, the control group was a sample solvent, and absorbance at 475nm was measured after standing at room temperature for 10min and recorded as Ab and Acb. Then, 50. Mu.L of 6mM L-DOPA was added to each well, and the mixture was placed in an incubator at 37℃for 10 minutes, and the absorbance was measured at 475nm and recorded As As and Ac. Tyrosinase inhibition was calculated according to the following formula:
the test results are shown in Table 1.
Test example 2
Moisture absorption Capacity test
1. Preparing saturated NaCl solution (RH=75%) and placing them in a drier, respectively weighing 100mg of tricholoma matsutake fermentation liquor freeze-dried powder obtained in example 1 and tricholoma matsutake extract freeze-dried powder obtained in comparative example 3, placing the weighing bottle in the drier, taking out glycerol as positive control, weighing at regular intervals, and calculating moisture absorption rate, the calculation formula is as follows:
moisture absorption rate
Wherein m is 0 For the initial mass of the sample, m t The mass of the sample at time t. As shown in FIG. 1, it is clear that the moisture absorption capacity of the fermentation liquid of Tricholoma matsutake was greatly improved from 25% to 40% by fermentation with Lactobacillus acidophilus, compared with the water extract, and the moisture absorption rate was increased from about 25% at 48 hours.
2. Configuration saturation K 2 CO 3 Placing the solution (RH=43%) in a dryer, respectively weighing 100mg of the lyophilized powder of the tricholoma matsutake fermentation broth prepared in example 1 and the lyophilized powder of the tricholoma matsutake extract prepared in comparative example 3 in a weighing bottle, placing the weighing bottle in the dryer with an opening, taking out glycerol as positive control, weighing at regular intervals, and calculating the moisture absorption rate, wherein the calculation formula is as follows:
moisture absorption rate
Wherein m is 0 For the initial mass of the sample, m t The mass of the sample at time t. As shown in FIG. 2, it was found that the moisture absorption capacity of the fermentation liquid of Tricholoma matsutake was significantly improved over the aqueous extract by fermentation with Lactobacillus acidophilus within 48 hours.
Test example 3
Moisture retention capability test
1. Placing dry silica gel in a dryer, respectively weighing 100mg of the lyophilized powder of the tricholoma matsutake fermentation broth prepared in example 1 and the lyophilized powder of the tricholoma matsutake extraction broth prepared in comparative example 3 in a weighing bottle, adding 30% of deionized water by mass fraction, placing the weighing bottle in the dryer with an opening, taking glycerol as a positive control, taking out and weighing at regular intervals, and calculating the moisturizing rate according to the following calculation formula:
moisture retention rate
Wherein m is 0 For the initial mass of the sample, m t The mass of the sample at time t. As shown in FIG. 3, after fermentation of Lactobacillus acidophilus, the moisture retention of the sample after fermentation was as high as Yu Shuidi liquid in 0-24h, and the moisture retention exceeded that of glycerol at 24 h.
2. Configuration saturation K 2 CO 3 Placing the solution (RH=43%) in a dryer, respectively weighing 100mg of the tricholoma matsutake fermentation broth freeze-dried powder prepared in example 1 and the tricholoma matsutake extraction broth freeze-dried powder prepared in comparative example 3 in a weighing bottle, adding 30% of deionized water by mass fraction, placing the weighing bottle in the dryer with an opening, taking out glycerol as a positive control, weighing at regular intervals, and calculating the moisturizing rate, wherein the calculation formula is as follows:
moisture retention rate
Wherein m is 0 For the initial mass of the sample, m t The mass of the sample at time t. The results are shown in FIG. 4, from whichAfter the tricholoma matsutake is fermented by lactobacillus acidophilus, the moisture retention rate of the fermentation liquid is Yu Shuidi in 24 hours.
Test example 4
ABTS radical scavenging test
6.6mg of potassium persulfate is taken, and deionized water is used for volume fixation to 10mL, thus obtaining 2.45mM potassium persulfate solution. Dissolving 7.7mg of ABTS in 2mL of potassium persulfate solution, standing for more than 16h to obtain 7mM of ABTS concentrated solution, and diluting with water for 40 times to obtain the ABTS working solution.
Taking 50 mu L of samples prepared in the examples and the comparative examples, placing the samples in 150 mu L of ABTS working solution in a 96-well plate, carrying out light-proof reaction for 15min, and measuring the absorbance at 734nm, and marking the absorbance As; the control group replaces the sample with sample solvent, noted Ac; the blank group was replaced with deionized water for ABTS working fluid, noted Ab. Sample ABTS radical clearance was calculated using the following formula:
the results of the ABTS radical clearance test at different solids concentrations (2 mg/mL, 1mg/mL, 0.5 mg/mL) are shown in Table 1.
TABLE 1
According to the table data, lactobacillus acidophilus adopted by the invention ferments the tricholoma matsutake, and the obtained fermentation liquor has the best whitening and antioxidation effects; as is clear from example 1 and comparative example 1, the tyrosinase inhibition rate and the ABTS radical scavenging rate of the yeast fermentation products commonly used in the prior art are both reduced; from example 1 and comparative example 2, it is understood that when lactobacillus acidophilus is replaced with lactobacillus plantarum, the tyrosinase inhibition rate and ABTS radical removal rate are greatly reduced; from examples 1-3 and comparative example 3, the tyrosinase inhibition rate and ABTS radical scavenging rate of the fermentation broth were both highly superior to their aqueous extracts.
The applicant states that the process of the invention is illustrated by the above examples, but the invention is not limited to, i.e. does not mean that the invention must be carried out in dependence on the above process steps. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of selected raw materials, addition of auxiliary components, selection of specific modes, etc. fall within the scope of the present invention and the scope of disclosure.
Claims (10)
1. A preparation method of tricholoma matsutake fermentation broth is characterized by comprising the following steps:
mixing the tricholoma matsutake powder with water to obtain a suspension, inoculating lactobacillus acidophilus into the suspension for fermentation, and centrifuging after fermentation to obtain the tricholoma matsutake fermentation liquid.
2. The method according to claim 1, wherein the particle size of the matsutake powder is 40-60 mesh;
preferably, the mass volume ratio of the tricholoma matsutake powder to the water is 1g (20-30) mL.
3. The method according to claim 1 or 2, characterized in that the method further comprises a step of sterilizing the suspension before the inoculation of lactobacillus acidophilus;
preferably, the sterilization temperature is 120-125 ℃, the time is 15-25min, and the pressure is 0.05-0.15MPa.
4. A method according to any one of claims 1 to 3, wherein the lactobacillus acidophilus is inoculated in an amount of 2 to 5%.
5. The process according to any one of claims 1 to 4, wherein the fermentation is carried out at a temperature of 35 to 40 ℃, for a period of 70 to 75 hours, and at an oscillation rate of 100 to 150rpm;
preferably, the rotational speed of the centrifugation is 7500-8500rpm for 10-20min.
6. The method according to any one of claims 1 to 5, wherein the seed liquid of lactobacillus acidophilus is prepared by a method comprising: inoculating the activated lactobacillus acidophilus to an MRS liquid culture medium for culturing to obtain the lactobacillus acidophilus.
7. The method according to claim 6, wherein the inoculum size of the activated lactobacillus acidophilus in the MRS liquid medium is 2-5%;
preferably, the raw materials in the MRS liquid culture medium include: peptone, beef extract, yeast powder, glucose, tri-ammonium citrate, sodium acetate, magnesium sulfate, manganese sulfate, dipotassium hydrogen phosphate, tween 80 and deionized water;
preferably, the pH value of the MRS liquid culture medium is 5.5-5.9;
preferably, the temperature of the culture is 35-40 ℃, the time is 20-28h, and the shaking speed is 100-150rpm.
8. The preparation method according to any one of claims 1 to 7, characterized in that the preparation method comprises the steps of:
mixing 40-60 mesh Tricholoma matsutake powder with water according to a mass volume ratio of 1g (20-30) mL to obtain suspension, and sterilizing the suspension at 120-125deg.C and 0.05-0.15MPa for 15-25min;
inoculating activated lactobacillus acidophilus to MRS liquid culture medium with pH value of 5.5-5.9, and culturing at 35-40deg.C and shaking speed of 100-150rpm for 20-28 hr to obtain lactobacillus acidophilus seed liquid;
inoculating 2-5% lactobacillus acidophilus seed solution into sterilized suspension, fermenting at 35-40deg.C and oscillation speed of 100-150rpm for 70-75 hr, and centrifuging at 7500-8500rpm for 10-20min to obtain Tricholoma matsutake fermentation broth.
9. A matsutake fermentation broth, characterized in that the matsutake fermentation broth is prepared by the preparation method according to any one of claims 1-8.
10. Use of the tricholoma matsutake fermentation broth according to claim 9 in cosmetics.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311712073.9A CN117653569A (en) | 2023-12-13 | 2023-12-13 | Tricholoma matsutake fermentation liquor and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311712073.9A CN117653569A (en) | 2023-12-13 | 2023-12-13 | Tricholoma matsutake fermentation liquor and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117653569A true CN117653569A (en) | 2024-03-08 |
Family
ID=90086220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311712073.9A Pending CN117653569A (en) | 2023-12-13 | 2023-12-13 | Tricholoma matsutake fermentation liquor and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117653569A (en) |
-
2023
- 2023-12-13 CN CN202311712073.9A patent/CN117653569A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN115105452B (en) | Black tea fermentation filtrate and preparation method and application thereof | |
| CN111317694B (en) | Eucommia ulmoides fermentation extracting solution, preparation method thereof and application thereof in cosmetics | |
| CN106726949B (en) | Grape seed fermentation raw stock cosmetic and preparation method and application thereof | |
| CN114107082B (en) | Composite microbial agent and application thereof | |
| CN114304335B (en) | Method for fermenting and enriching active ingredients of dendrobium leaves and application of method | |
| CN109363984B (en) | Prinsepia utilis royle oil meal fermentation liquor, preparation method thereof and application thereof in cosmetics | |
| CN113143812B (en) | Preparation method of kava pepper fermentation product, kava pepper fermentation product and application of kava pepper fermentation product in cosmetics | |
| CN115572738A (en) | Dendrobium officinale fermentation liquor with anti-inflammatory, relieving and repairing effects as well as preparation method and application thereof | |
| CN109939059B (en) | Rice germ five-bacterium fermentation slow-release cosmetic and preparation method and application thereof | |
| CN112370390A (en) | Fermentation liquor for resisting aging, removing wrinkles and repairing skin barrier and preparation method thereof | |
| KR101737940B1 (en) | Composition of skin external application containing fermented soybean leaves extract | |
| CN116376731B (en) | Application of Wilkham yeast in preparing Prinsepia utilis extract | |
| CN115006297A (en) | Revival grass fermentation extracting solution, preparation method and application | |
| CN112870130A (en) | Preparation method of eucommia pollen fermentation liquor and application of eucommia pollen fermentation liquor in cosmetics | |
| CN115414290B (en) | Traditional Chinese medicine composition with moisturizing, antioxidant and anti-inflammatory effects and preparation and application thereof | |
| CN117653569A (en) | Tricholoma matsutake fermentation liquor and preparation method and application thereof | |
| CN113041200B (en) | Cosmetic containing multiple fermentation liquor of custard apple and preparation method thereof | |
| CN110638697B (en) | Preparation and application of ganoderma lucidum lactobacillus fermentation extract | |
| CN113648254A (en) | Lupinus acutus and cherry fermentate for cosmetics and preparation method thereof | |
| CN116270386B (en) | Preparation method and application of saffron crocus fermentation filtrate | |
| CN117562836B (en) | Composite seaweed fermentation extract, preparation method, application and daily chemical product thereof | |
| CN114796052B (en) | Moisturizing composition, moisturizing essence and preparation method thereof | |
| CN111557880B (en) | Whitening and firming plant essence care solution and preparation method thereof | |
| CN113332192B (en) | Callicarpa japonica fruit fermentation product and preparation method and application thereof | |
| CN117982389A (en) | Preparation method of kapok fermentation filtrate, product and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |