KR102487634B1 - A cosmetic composition containing eisenia bicyclis extract for skin whitening and wrinkle treatment, and manufacturing method thereof - Google Patents

A cosmetic composition containing eisenia bicyclis extract for skin whitening and wrinkle treatment, and manufacturing method thereof Download PDF

Info

Publication number
KR102487634B1
KR102487634B1 KR1020200162226A KR20200162226A KR102487634B1 KR 102487634 B1 KR102487634 B1 KR 102487634B1 KR 1020200162226 A KR1020200162226 A KR 1020200162226A KR 20200162226 A KR20200162226 A KR 20200162226A KR 102487634 B1 KR102487634 B1 KR 102487634B1
Authority
KR
South Korea
Prior art keywords
rhubarb
enzyme
extract
cosmetic composition
mixture
Prior art date
Application number
KR1020200162226A
Other languages
Korean (ko)
Other versions
KR20220075077A (en
Inventor
김명욱
양수진
이용숙
김종석
Original Assignee
재단법인 환동해산업연구원
영덕군
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 재단법인 환동해산업연구원, 영덕군 filed Critical 재단법인 환동해산업연구원
Priority to KR1020200162226A priority Critical patent/KR102487634B1/en
Publication of KR20220075077A publication Critical patent/KR20220075077A/en
Application granted granted Critical
Publication of KR102487634B1 publication Critical patent/KR102487634B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00Cosmetics or similar toiletry preparations
    • A61K8/18Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97Cosmetics 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
    • A61K8/9783Angiosperms [Magnoliophyta]
    • A61K8/9789Magnoliopsida [dicotyledons]
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61QSPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00Preparations for care of the skin
    • A61Q19/02Preparations for care of the skin for chemically bleaching or whitening the skin
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61QSPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00Preparations for care of the skin
    • A61Q19/08Anti-ageing preparations
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/805Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Dermatology (AREA)
  • Biotechnology (AREA)
  • Engineering & Computer Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • Gerontology & Geriatric Medicine (AREA)
  • Cosmetics (AREA)

Abstract

본 발명은 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름 개선 용 화장료 조성물에 관한 것으로서, 구체적으로는 대황과 물을 혼합하여 제조한 대황혼합물에 효소를 첨가하여 대황효소혼합물을 제조하고 이를 가압추출하여 대황효소추출물을 제조함에 따라 추출 수율 및 항산화능이 증진될 뿐만 아니라 피부 미백 및 주름 개선 효과가 있는 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름 개선용 화장료 조성물에 관한 것이다. The present invention relates to a cosmetic composition for skin whitening and wrinkle improvement containing a rhubarb enzyme extract as an active ingredient, and specifically, by adding an enzyme to a rhubarb mixture prepared by mixing rhubarb and water, a rhubarb enzyme mixture is prepared and extracted under pressure It relates to a cosmetic composition for skin whitening and wrinkle improvement containing rhubarb enzyme extract as an active ingredient, which not only improves the extraction yield and antioxidant ability, but also has skin whitening and wrinkle improvement effects by preparing the rhubarb enzyme extract.

Description

대황효소추출물을 유효성분으로 하는 피부 미백 및 주름개선용 화장료 조성물 및 그 제조방법{A COSMETIC COMPOSITION CONTAINING EISENIA BICYCLIS EXTRACT FOR SKIN WHITENING AND WRINKLE TREATMENT, AND MANUFACTURING METHOD THEREOF}A COSMETIC COMPOSITION CONTAINING EISENIA BICYCLIS EXTRACT FOR SKIN WHITENING AND  WRINKLE TREATMENT, AND MANUFACTURING METHOD THEREOF}

본 발명은 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름 개선 용 화장료 조성물 및 그 제조방법에 관한 것으로서, 구체적으로는 대황과 물을 혼합하여 제조한 대황혼합물에 효소를 첨가하여 대황효소혼합물을 제조하고 이를 가압추출하여 대황효소추출물을 제조함에 따라 추출 수율 및 항산화능이 증진될 뿐만 아니라 피부 미백 및 주름 개선 효과가 있는 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름 개선용 화장료 조성물 및 그 제조방법에 관한 것이다. The present invention relates to a cosmetic composition for skin whitening and wrinkle improvement containing rhubarb enzyme extract as an active ingredient and a method for manufacturing the same, and specifically, to prepare a rhubarb enzyme mixture by adding an enzyme to a rhubarb mixture prepared by mixing rhubarb and water. and pressurized extraction to prepare a rhubarb enzyme extract, which not only improves the extraction yield and antioxidant capacity, but also improves skin whitening and wrinkles. A cosmetic composition for skin whitening and wrinkle improvement containing rhubarb enzyme extract as an active ingredient and a method for manufacturing the same it's about

생활과 소득 수준이 높아지고 향상되면서 사람들은 의식주에 따른 일상적인 라이프스타일에서 벗어나 개인의 미적 생활에도 관심이 증대되고 있다(기능성 화장품과 기능성 식품의 구매 형태 및 선호도에 관한 연구. 편이숙. 서경대학교 대학원. 석사학위논문. 2010.). 특히, 현대의학의 발전으로 인하여 평균수명이 늘어나고 여유로워짐에 따라 노화방지, 피부건강 등에도 많은 관심을 가지고 있다(Kim, S.H. Yong, H.J. Shin, C. and Ko, S.G. Research of traditional herbal medicines for anti-aging, inhibition effect of wrinkle and whitening effect in the skin. Korean J . Ori. Physiol. Pathol. 2008, 22, 691-698.).As the standard of living and income rises and improves, people are escaping from the daily lifestyle of food, clothing and shelter, and interest in personal aesthetic life is increasing (Study on purchasing patterns and preferences of functional cosmetics and functional foods. Pyeon-suk Pyeon, Graduate School of Seokyeong University). .Master's thesis. 2010.). In particular, as the average lifespan has increased and become more relaxed due to the development of modern medicine, there is a lot of interest in anti-aging and skin health (Kim, S.H. Yong, H.J. Shin, C. and Ko, S.G. Research of traditional herbal medicines for anti-aging, inhibition effect of wrinkle and whitening effect in the skin.Korean J. Ori. Physiol. Pathol. 2008, 22, 691-698.).

피부의 노화는 그 요인에 따라 내인적 노화와 외인적 노화로 구분할 수 있다. 내인적 노화는 피부의 구조와 생리적 기능이 나이를 먹으면서 쇠퇴하는 것이며, 외인적 노화는 태양광선 등 누적된 외부 스트레스에 의해 노화 현상이 나타나는 것이다. 특히 각종 오염물질과 자외선 노출 등 외인적 노화에 의해 피부가 얇아지며, 주름이 증가되고 탄력이 감소될 뿐만 아니라, 기미, 주근깨 및 검버섯이 증가하게 된다(Gilchrest BA. Skin aging and photoaging. Dermatol Nurs. 1990, 2, 79-82., Kang, K.S. Kim, I.D. Kwon, R.H. Heo, Y.Y. Oh, S.H. Kim, M.A. Jung, H.J. Kang, H.Y. Ha, B.J. The evaluation of anti-wrinkle effects in oriental herb extract. J . Life Sci , 2007, 17, 1147-1151.). 피부 노화가 진행될수록 피부를 구성하는 물질인 콜라겐, 엘라스틴, 히알루론산 등 구조 단백질을 생성하는 능력이 감소하고 type-1 collagenase의 생합성이 증가하여 matrix metalloproteinases(MMPs)의 발현이 증가되면 진피 내 교원 섬유, 탄력 섬유, fibronectin과 같은 기질 단백질 분해를 유도하여 피부탄력을 떨어뜨리고 피부 주름생성을 야기한다(Brenneisen P, Sies H, Scharffetter-Kochannek K. “Ultraviolet-B irradiation and matrix metalloproteinases: from induction via signaling to initial events” Ann. N. Y. Acad. Sci , 2002, 973, 31-43.).Skin aging can be divided into intrinsic aging and extrinsic aging according to the factors. Intrinsic aging is the decline of the structure and physiological functions of the skin with age, and extrinsic aging is the aging phenomenon caused by accumulated external stress such as sunlight. In particular, extrinsic aging such as exposure to various pollutants and ultraviolet rays makes the skin thinner, wrinkles increase, elasticity decreases, and spots, freckles, and age spots increase (Gilchrest BA. Skin aging and photoaging. Dermatol Nurs. 1990, 2, 79-82., Kang, K.S. Kim, I.D. Kwon, R.H. Heo, Y.Y. Oh, S.H. Kim, M.A. Jung, H.J. Kang, H.Y. Ha, B.J. The evaluation of anti-wrinkle effects in oriental herb extract.J. Life Sci, 2007, 17, 1147-1151.). As skin aging progresses, the ability to produce structural proteins such as collagen, elastin, and hyaluronic acid, which constitute the skin, decreases, and the biosynthesis of type-1 collagenase increases, resulting in increased expression of matrix metalloproteinases (MMPs), which leads to increased collagen fibers in the dermis. , elasticity fibers, induces degradation of matrix proteins such as fibronectin, which reduces skin elasticity and causes skin wrinkles (Brenneisen P, Sies H, Scharffettter-Kochannek K. “Ultraviolet-B irradiation and matrix metalloproteinases: from induction via signaling to initial events” Ann. N. Y. Acad. Sci, 2002, 973, 31-43.).

이에 피부 미백과 주름 개선 효과 등 신체 전반적인 건강 유지 및 향상을 위해 다양한 천연물을 이용한 화장품, 식품 및 의약품 등의 연구가 활발하게 이루어지고 있다.Accordingly, studies on cosmetics, foods, and medicines using various natural substances are being actively conducted in order to maintain and improve overall health of the body, such as skin whitening and wrinkle improvement effects.

우리나라에는 3면이 바다로 이루어져 있어 해역에 서식하는 해조류의 종류가 매우 다양하고 풍부하다. 이들 해조류는 오래 전부터 식용, 호료, 약용, 해조공업의 원료, 비료 등으로 널리 이용되어 왔다. 최근에는 해조류에 식물 못지않게 다양한 기능성 성분을 함유하고 있어 이러한 기능성 성분의 분리와 그 효능의 검증 및 활용에 대해 활발히 연구되어지고 있다(Choi, D.M., Kim, D.S., Lee, D.S., Kim, H.R., and Pyeun, J.H. 1995. Trace components and functional sacchsrides in seaweed-1. J. Korean Fish. Soc. 28 : 49-59.).Korea is made up of the sea on three sides, so there are many kinds of seaweed that live in the sea area. These seaweeds have long been widely used as food, health food, medicine, raw materials for seaweed industry, and fertilizers. Recently, as seaweed contains various functional components as much as plants, active research is being conducted on the separation of these functional components and the verification and utilization of their efficacy (Choi, D.M., Kim, D.S., Lee, D.S., Kim, H.R., and Pyeun, J.H. 1995. Trace components and functional sacchsrides in seaweed-1. J. Korean Fish. Soc. 28: 49-59.).

대형 갈조류 대황(Eisenia bicyclis)은 갈조강 다시마목 감태과 대황속에 속하는 다년생 해조류로, 우리나라 울릉도, 독도에 대군락을 형성하고 있으며 동해안에서는 경북 영덕에 군락이 발달해 있다(대황 배우체와 아포체의 생장에 미치는 온도, 광량, 광주기의 영향. 이민정. 경상대학교 대학원. 석사학위논문. 2018.). 대황에는 요오드와 칼륨이 다량 함유되어 있고, 독특한 맛으로 인해 옛날부터 다시마 대용으로 식용이 되어 지고 있으며, 최근에는 알긴산의 원료로 이용되고 있다(대황 추출물의 생리활성과 응용. 김대용. 부경대학교 대학원. 석사학위논문.2009.). The large brown algae rhubarb (Eisenia bicyclis) is a perennial seaweed belonging to the genus Rhubarb in the genus Gamtaeidae and forms large colonies in Ulleungdo and Dokdo in Korea, and in the east coast, colonies are developed in Yeongdeok, Gyeongsangbuk-do. Effects of temperature, light intensity, and photoperiod Lee Min-jung Lee, Graduate School of Gyeongsang National University. Master's thesis. 2018). Rhubarb contains a large amount of iodine and potassium, and has been used as a substitute for kelp since ancient times due to its unique taste. Master's thesis. 2009.).

대황의 기능성에 대한 연구도 활발하게 이루어지고 있는데, 특히 항균(Eom SH, Lee BJ and Kim YM. 2010. Effect of yeast fermentation on the antioxidant and anti-inflammatory activity of sea tangle water extract. Korean J Fish Aquat Sci 43, 117-124.), 항염증(Jung, HA, Jin SE, Ahn BR, Lee CM and Choi JS. 2013. Anti-inflammatory activity of edible brown alga Eisenia bicyclis and its constituents fucosterol and phlorotannins in LPS-stimulated RAW264.7 macrophages. Food Chem Toxicol 59, 199-206.), 항고지혈증(Jang YH, Choi SW and Cho SH. 2008. Effect of Eisenia bicyclis and its pill on serum lipid status in rats fed high fat diet. Korean J Food Nutri 41, 5-12.), 항당뇨(Okada Y, Ishimaru A, Suzuki R and Okuyama T. 2004. A new phloroglucinol derivative from the brown alga Eisenia bicyclis: potential for the effective treatment of diabetic complications. J Nat Prod 67, 103-105.) 등의 다양한 효능을 가지고 있다고 보고되어 있다. 또한, 대황은 플로로탄닌과 같은 생리활성 물질을 다량 함유하고 있고, 대황에서 분리된 플로로탄닌은 eckol과 phlorofucofuroeckol-A, dieckol, 8,8’-bieckol 등이 있으며 항산화 활성을 지닌다고 보고되고 있다(Okada Y, Ishimaru A, Suzuki R and Okuyama T. 2004. A new phloroglucinol derivative from the brown alga Eisenia bicyclis: potential for the effective treatment of diabetic complications. J Nat Prod 67, 103-105.).Research on the functionality of rhubarb is also being actively conducted. 43, 117-124.), anti-inflammatory (Jung, HA, Jin SE, Ahn BR, Lee CM and Choi JS. 2013. Anti-inflammatory activity of edible brown alga Eisenia bicyclis and its constituents fucosterol and phlorotannins in LPS-stimulated RAW264 .7 macrophages. Food Chem Toxicol 59, 199-206.), antihyperlipidemia (Jang YH, Choi SW and Cho SH. 2008. Effect of Eisenia bicyclis and its pill on serum lipid status in rats fed high fat diet. Korean J Food Nutri 41, 5-12.), antidiabetic (Okada Y, Ishimaru A, Suzuki R and Okuyama T. 2004. A new phloroglucinol derivative from the brown alga Eisenia bicyclis: potential for the effective treatment of diabetic complications. J Nat Prod 67 , 103-105.) have been reported to have various efficacies. In addition, rhubarb contains a large amount of physiologically active substances such as phlorotannin, and phlorotannin isolated from rhubarb includes eckol, phlorofucofuroeckol-A, dieckol, and 8,8'-bieckol, and is reported to have antioxidant activity. (Okada Y, Ishimaru A, Suzuki R and Okuyama T. 2004. A new phloroglucinol derivative from the brown alga Eisenia bicyclis: potential for the effective treatment of diabetic complications. J Nat Prod 67, 103-105.).

한편, 한국공개특허 제10-2013-0141874호에는 대황 유래 플로로탄닌 화합물을 유효성분으로 하는 항균성 조성물에 관한 것으로서, 상기 항균제 조성물은 특히 MRSA(Methicillin-Resistant Staphylococcus aureus)에 대해 매우 우수한 항균활성을 갖는 플로로탄닌 화합물을 유효성분으로 포함하는 항균 조성물에 대해 개시하고 있다.On the other hand, Korean Patent Publication No. 10-2013-0141874 relates to an antimicrobial composition containing a rhubarb-derived phlorotannin compound as an active ingredient, and the antimicrobial composition has excellent antibacterial activity against MRSA (Methicillin-Resistant Staphylococcus aureus). Disclosed is an antibacterial composition comprising a phlorotannin compound having as an active ingredient.

한국등록특허 제10-0966128호는 해조류 대황으로부터 대황분말 제조, 압출성형 및 효소가수분해에 의하여 제조되는 고지혈증 및 당뇨 치료 효과를 갖는 대황 효소추출물, 상기 대황 효소추출물에 대황분말, 다시마분말 및 부형제를 혼합하여 제조되는 대황정제환 및 이의 제조방법에 대해 개시하고 있다.Korean Patent Registration No. 10-0966128 discloses a rhubarb enzyme extract having a therapeutic effect on hyperlipidemia and diabetes prepared by manufacturing rhubarb powder from seaweed rhubarb, extrusion molding and enzymatic hydrolysis, and adding rhubarb powder, kelp powder and excipients to the rhubarb enzyme extract. It discloses a rhubarb tablet pill prepared by mixing and a manufacturing method thereof.

한국공개특허 제10-2011-0057586호는 갈조류 대황 분말, 대황 효소추출물, 다시마 분말 및 부형제로 이루어진 당뇨병 예방 또는 치료용 약제학적 조성물 및 당뇨병 개선용 건강기능식품 조성물에 대해 개시하고 있다.Korean Patent Publication No. 10-2011-0057586 discloses a pharmaceutical composition for preventing or treating diabetes and a health functional food composition for improving diabetes consisting of brown algae rhubarb powder, rhubarb enzyme extract, kelp powder, and excipients.

상기와 같이 대황에 대한 다양한 연구가 진행되고 있으며 그 기능성이 알려지고 있으나, 아직까지 그 활용도가 미흡하며, 특히 피부 개선에 대한 기능성 검증 및 화장료 등에 대한 산업적 응용은 매우 저조한 실정이다.As described above, various studies on rhubarb are being conducted and its functionality is known, but its utilization is still insufficient, and in particular, functional verification for skin improvement and industrial application to cosmetics are very low.

한국공개특허 제10-2013-0141874호(2013.12.27.)Korean Patent Publication No. 10-2013-0141874 (2013.12.27.) 한국등록특허 제10-0966128호(2010.06.17.)Korean Patent Registration No. 10-0966128 (2010.06.17.) 한국공개특허 제10-2011-0057586호(2011.06.01.)Korean Patent Publication No. 10-2011-0057586 (2011.06.01.)

본 발명은 상술한 것과 같은 문제점을 해결하고 필요한 기술을 제공하기 위해 안출된 것으로서,The present invention has been made to solve the problems described above and provide necessary technology,

본 발명은 추출 수율 및 항산화능이 증진될 뿐만 아니라 피부 미백 및 주름 개선 효과가 있는 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름 개선용 화장료 조성물 및 그 제조방법을 제공함에 그 목적이 있다.An object of the present invention is to provide a cosmetic composition for skin whitening and wrinkle improvement containing as an active ingredient a rhubarb enzyme extract having skin whitening and wrinkle improvement effects as well as improving extraction yield and antioxidant activity, and a manufacturing method thereof.

상기와 같은 목적을 달성하기 위한 본 발명의 일 실시 형태로서,As one embodiment of the present invention for achieving the above object,

본 발명의 일 실시형태는 건조하여 분쇄한 대황 분말 100중량부에 대해 2000 내지 4000중량부의 물을 혼합하여 대황혼합물을 제조하는 대황혼합물제조단계; 상기 대황혼합물제조단계에서 제조된 대황혼합물에 대황 분말 100중량부에 대해 뉴트라제(neutrase), 비스코자임(viscozyme) 및 셀룰클라스트(celluclast)로 구성된 군으로부터 선택된 어느 하나의 효소를 2 내지 5중량부를 첨가하고 200rpm으로 50 내지 70℃의 온도에서 15 내지 20시간 동안 교반시켜 대황효소혼합물을 제조하는 교반단계; 및 상기 교반단계에서 제조한 대황효소혼합물을 1.2기압 및 100 내지 130℃의 온도에서 20 내지 70분 동안 가압추출한 후 2000 내지 4000rpm에서 10 내지 30분동안 원심분리하여 상등액만을 취해 대황효소추출물을 제조하는 대황효소추출물제조단계;를 포함하여 제조되는 것을 특징으로 하는 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름개선용 화장료 조성물의 제조방법을 제공한다.One embodiment of the present invention is a rhubarb mixture preparation step of preparing a rhubarb mixture by mixing 2000 to 4000 parts by weight of water with respect to 100 parts by weight of dried and pulverized rhubarb powder; 2 to 5 parts by weight of any one enzyme selected from the group consisting of neutrase, viscozyme and celluclast with respect to 100 parts by weight of rhubarb powder in the rhubarb mixture prepared in the rhubarb mixture preparation step A stirring step of preparing a rhubarb enzyme mixture by adding part and stirring at a temperature of 50 to 70 ° C. at 200 rpm for 15 to 20 hours; And pressurized extraction of the rhubarb enzyme mixture prepared in the stirring step at 1.2 atm and a temperature of 100 to 130 ° C. for 20 to 70 minutes, followed by centrifugation at 2000 to 4000 rpm for 10 to 30 minutes to prepare a rhubarb enzyme extract by taking only the supernatant It provides a method for producing a cosmetic composition for skin whitening and wrinkle improvement using the rhubarb enzyme extract as an active ingredient, characterized in that it is prepared by including; rhubarb enzyme extract preparation step.

삭제delete

삭제delete

삭제delete

삭제delete

본 발명의 다른 실시형태는 상기의 방법으로 제조되는 것을 특징으로 하는 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름개선용 화장료 조성물을 제공한다.Another embodiment of the present invention provides a cosmetic composition for skin whitening and wrinkle improvement comprising the rhubarb enzyme extract, characterized in that prepared by the above method, as an active ingredient.

본 발명에 있어서 상기 피부 미백 및 주름개선용 화장료 조성물은 화장수, 로션, 세럼, 마사지크림, 영양크림, 아이크림, 모이스처크림, 핸드크림, 선크림, 에센스, 영양에센스, 바디로션, 세안제로 구성된 군으로부터 선택된 어느 하나의 제형으로 제조되는 것을 특징으로 할 수 있다.In the present invention, the cosmetic composition for skin whitening and wrinkle improvement is from the group consisting of lotion, lotion, serum, massage cream, nutrient cream, eye cream, moisture cream, hand cream, sunscreen, essence, nutrient essence, body lotion, and face wash It may be characterized in that it is prepared in any one selected formulation.

본 발명의 일 실시형태에 따라 제조된 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름 개선용 화장료 조성물은 대황과 물을 혼합하여 제조한 대황혼합물에 효소를 첨가하여 대황효소혼합물을 제조하고 이를 가압추출하여 대황효소추출물을 제조함에 따라 추출 수율 및 항산화능이 증진될 뿐만 아니라 피부 미백 및 주름 개선 효과가 있어 다양한 제형의 화장료 조성물로 사용될 수 있다.A cosmetic composition for skin whitening and wrinkle improvement comprising a rhubarb enzyme extract prepared according to an embodiment of the present invention as an active ingredient is prepared by adding an enzyme to a rhubarb mixture prepared by mixing rhubarb and water to prepare a rhubarb enzyme mixture and pressurize it. As the rhubarb enzyme extract is prepared by extraction, the extraction yield and antioxidant capacity are improved, as well as skin whitening and wrinkle improvement effects, so it can be used as a cosmetic composition of various formulations.

도 1은 대황효소추출물에 대한 티로시나아제(tyrosinase) 저해활성을 측정한 결과를 나타내는 그래프이다.
도 2는 대황효소추출물에 대한 엘라스타아제(elastase) 저해활성을 측정한 결과를 나타내는 그래프이다.
도 3은 대황효소추출물을 함유한 크림을 4℃에서 보관했을 때의 점도를 측정한 결과를 나타내는 그래프이다.
도 4는 대황효소추출물을 함유한 크림을 25℃에서 보관했을 때의 점도를 측정한 결과를 나타내는 그래프이다.
도 5는 대황효소추출물을 함유한 크림을 40℃에서 보관했을 때의 점도를 측정한 결과를 나타내는 그래프이다.
도 6은 대황효소추출물을 함유한 크림을 4℃에서 보관했을 때의 변색 및 변취 관찰 결과를 나타내는 사진이다.
도 7은 대황효소추출물을 함유한 크림을 25℃에서 보관했을 때의 변색 및 변취 관찰 결과를 나타내는 사진이다.
도 8은 대황효소추출물을 함유한 크림을 40℃에서 보관했을 때의 변색 및 변취 관찰 결과를 나타내는 사진이다.
1 is a graph showing the results of measuring the tyrosinase inhibitory activity of rhubarb enzyme extract.
Figure 2 is a graph showing the results of measuring the elastase inhibitory activity for the rhubarb enzyme extract.
Figure 3 is a graph showing the results of measuring the viscosity when the cream containing the rhubarb enzyme extract was stored at 4 ℃.
Figure 4 is a graph showing the results of measuring the viscosity when the cream containing the rhubarb enzyme extract was stored at 25 ℃.
Figure 5 is a graph showing the results of measuring the viscosity when the cream containing the rhubarb enzyme extract was stored at 40 ℃.
Figure 6 is a photograph showing the results of observation of discoloration and odor when the cream containing the rhubarb enzyme extract was stored at 4 ° C.
Figure 7 is a photograph showing the results of observation of discoloration and odor when the cream containing the rhubarb enzyme extract was stored at 25 ° C.
Figure 8 is a photograph showing the results of observation of discoloration and odor when the cream containing the rhubarb enzyme extract was stored at 40 ° C.

이하, 본원의 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시형태를 들어 상세히 설명한다. 본 발명의 실시형태는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위해서 제공되는 것이다. 따라서, 본 발명의 실시형태는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 이하 설명하는 실시형태로 한정되는 것은 아니다.Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, the embodiments of the present invention can be modified in many different forms, and the scope of the present invention is not limited to the embodiments described below.

본 발명의 명세서 전체에서, 어떤 부분이 어떤 구성요소를 “포함”한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.Throughout the specification of the present invention, when a part "includes" a certain component, it means that it may further include other components without excluding other components unless otherwise stated.

본 발명의 명세서 전체에서 사용되는 정도의 용어 “약”, “실질적으로” 등은 언급된 의미에 고유한 제조 및 물질 허용 오차가 제시될 때 그 수치에서 또는 그 수치에 근접한 의미로 사용되고, 본 발명의 이해를 돕기 위해 정확하거나 절대적인 수치가 언급된 개시 내용을 비양심적인 침해자가 부당하게 이용하는 것을 방지하기 위해 사용된다. 본원 명세서 전체에서 사용되는 용어 “~(하는) 단계” 또는 “~의 단계”는 “~를 위한 단계”를 의미하지 않는다.The terms "about," "substantially," and the like used throughout the specification of the present invention are used at or close to that value when manufacturing and material tolerances inherent in the stated meaning are given, and the present invention Accurate or absolute figures are used to prevent unfair use by unscrupulous infringers of the disclosed disclosures mentioned for the sake of understanding. The term “step of (doing)” or “step of” used throughout the present specification does not mean “step for”.

본 발명은 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름개선용 화장료 조성물(이하, ‘화장료 조성물’이라고도 함)을 제공한다.The present invention provides a cosmetic composition for skin whitening and wrinkle improvement (hereinafter also referred to as 'cosmetic composition') containing rhubarb enzyme extract as an active ingredient.

본 발명에 따른 화장료 조성물은 대황과 물을 혼합하여 제조한 대황혼합물에 효소를 첨가하여 대황효소혼합물물을 제조하고 이를 가압추출하여 대황효소추출물을 제조함에 따라 추출 수율 및 항산화능이 증진될 뿐만 아니라 피부 미백 및 주름 개선 효과가 높을 것으로 기대된다.In the cosmetic composition according to the present invention, a rhubarb enzyme mixture is prepared by adding an enzyme to a rhubarb mixture prepared by mixing rhubarb and water, and a rhubarb enzyme extract is prepared by pressurized extraction, so that the extraction yield and antioxidant activity are not only improved, but also the skin It is expected to have high whitening and wrinkle improvement effects.

본 발명의 일 실시형태에 따르면, 대황 분말과 물을 혼합하여 대황혼합물을 제조하는 대황혼합물제조단계, 상기 대황혼합물제조단계에서 제조된 대황혼합물에 효소를 첨가하고 교반시켜 대황효소혼합물을 제조하는 교반단계 및 상기 교반단계에서 제조한 대황효소혼합물을 가압추출한 후 원심분리하여 상등액만을 취해 대황효소추출물을 제조하는 대황효소추출물제조단계를 포함하여 제조되는 것을 특징으로 할 수 있다.According to one embodiment of the present invention, a rhubarb mixture preparation step of preparing a rhubarb mixture by mixing rhubarb powder and water, stirring to prepare a rhubarb enzyme mixture by adding an enzyme to the rhubarb mixture prepared in the rhubarb mixture preparation step and stirring It may be characterized in that it is prepared by including a rhubarb enzyme extract production step of preparing a rhubarb enzyme extract by extracting the rhubarb enzyme mixture prepared in the steps and the stirring step under pressure and then centrifuging to obtain only the supernatant.

또한, 본 발명의 일 실시형태에 따르면, 상기 대황혼합물은, 건조하여 분쇄한 대황 분말 100중량부에 대해 2000 내지 4000중량부의 물을 혼합하여 제조되는 것을 특징으로 할 수 있다.In addition, according to one embodiment of the present invention, the rhubarb mixture may be characterized in that it is prepared by mixing 2000 to 4000 parts by weight of water with respect to 100 parts by weight of dried and pulverized rhubarb powder.

또한, 본 발명의 일 실시형태에 따르면, 상기 대황효소혼합물은, 대황 분말 100중량부에 대해 효소를 2 내지 5중량부를 첨가하고 100 내지 200rpm으로 50 내지 70℃의 온도에서 15 내지 20시간 동안 교반시켜 대황효소혼합물을 제조되는 것을 특징으로 할 수 있다.In addition, according to one embodiment of the present invention, the rhubarb enzyme mixture is added with 2 to 5 parts by weight of enzyme based on 100 parts by weight of rhubarb powder and stirred for 15 to 20 hours at a temperature of 50 to 70 ° C. at 100 to 200 rpm. It can be characterized in that the rhubarb enzyme mixture is prepared by doing.

또한, 본 발명의 일 실시형태에 따르면, 상기 대황효소혼합물을 제조하는데 사용되는 효소는, 뉴트라제(neutrase), 비스코자임(viscozyme) 및 셀룰클라스트(celluclast)로 구성된 군으로부터 선택된 어느 하나 첨가하는 것을 특징으로 할 수 있다. In addition, according to one embodiment of the present invention, the enzyme used to prepare the rhubarb enzyme mixture is added to any one selected from the group consisting of neutrase, viscozyme and celluclast. that can be characterized.

또한, 본 발명의 일 실시형태에 따르면, 상기 대황효소추출물은, 대황효소혼합물을 1.2기압 및 100 내지 130℃의 온도에서 20 내지 70분 동안 가압추출한 후 2000 내지 4000rpm에서 10 내지 30분동안 원심분리하여 상등액만을 취해 제조되는 것을 특징으로 할 수 있다.In addition, according to one embodiment of the present invention, the rhubarb enzyme extract is extracted under pressure from the rhubarb enzyme mixture at 1.2 atm and a temperature of 100 to 130 ° C. for 20 to 70 minutes, and then centrifuged at 2000 to 4000 rpm for 10 to 30 minutes. It can be characterized in that it is prepared by taking only the supernatant.

대황효소추출물 제조 시 상기와 같이 한정한 범위를 벗어날 경우, 추출물 내에 유용성분의 함량이 낮거나 묽은 농도로 인해 항산화, 피부 미백 및 주름 개선 효과를 기대할 수 없으며, 반대로 추출물의 농도가 너무 높아 항산화, 항염증 및 주름 개선 효과가 향상 효과를 가질 수 있을지라도 화장료 제조에 있어 제조단가가 높아지고 오히려 피부 독성 또한 발생할 수 있다는 우려가 있다.If the rhubarb enzyme extract is out of the limited range as described above, antioxidant, skin whitening and wrinkle improvement effects cannot be expected due to the low content or dilute concentration of useful ingredients in the extract. Although anti-inflammatory and anti-wrinkle effects may have an enhancing effect, there is a concern that manufacturing cost may increase and skin toxicity may also occur in cosmetic manufacturing.

이때, 대황효소추출물을 화장료 조성물로 이용할 때 상기 화장료 조성물은 대황효소추출물이 화장료 조성물 전체 중량%에 대해 0.1 내지 90중량%의 비율로 포함되는 것을 특징으로 할 수 있다.At this time, when using the rhubarb enzyme extract as a cosmetic composition, the cosmetic composition may be characterized in that the rhubarb enzyme extract is included in a ratio of 0.1 to 90% by weight based on the total weight% of the cosmetic composition.

이는 화장료 조성물 전체 중량%에 대해 대황효소추출물이 0.1중량% 미만의 비율로 포함되는 경우에는 항산화, 피부 미백 및 주름 개선 효과가 제대로 발현되지 않을 수 있으며, 화장료 조성물 전체 중량%에 대해 대황 추출물이 90중량%를 초과하는 비율로 포함되는 경우에는 화장료 제조에 있어 제조단가가 높아진다는 문제점이 발생할 수 있다.This is because when the rhubarb enzyme extract is included in an amount of less than 0.1% by weight with respect to the total weight% of the cosmetic composition, the antioxidant, skin whitening and wrinkle improvement effects may not be properly expressed, and the rhubarb extract is 90% by weight relative to the total weight% of the cosmetic composition. If it is included in a ratio exceeding weight %, a problem in that the manufacturing cost increases in manufacturing cosmetics may occur.

또한, 본 발명에 따른 화장료 조성물은 통상의 방법에 화장수, 로션, 세럼, 마사지크림, 영양크림, 아이크림, 모이스처크림, 핸드크림, 선크림, 에센스, 영양에센스, 바디로션, 세안제로 구성된 군으로부터 선택된 어느 하나의 제형으로 제형화하여 사용될 수 있다.In addition, the cosmetic composition according to the present invention is selected from the group consisting of lotion, lotion, serum, massage cream, nutrient cream, eye cream, moisture cream, hand cream, sunscreen, essence, nutrient essence, body lotion, and face wash in a conventional method. It may be formulated into any one formulation and used.

이하, 본 발명을 구체적인 실시예에 따라 상세히 설명한다. 본 발명의 일 실시형태에 따라 제조된 화장료 조성물은 대황효소추출물 수율 측정 실험, 총폴리페놀 함량 측정 실험, 총 당 및 총 단백질 함량 측정 실험, 항산화능 측정 실험, 티로시나아제(Tyrosinase) 저해활성 측정 실험, 엘라스타아제(Elastase) 저해 활성 측정 실험, 대황 효소추출물을 함유하는 크림의 저장안정성 평가에 대한 실험을 실시하였다. 본 발명의 일 실시형태에 따른 화장료 조성물은 후술하는 실험에 의하여 보다 명확하게 이해될 수 있다.Hereinafter, the present invention will be described in detail according to specific examples. The cosmetic composition prepared according to an embodiment of the present invention has a rhubarb enzyme extract yield measurement experiment, a total polyphenol content measurement experiment, a total sugar and total protein content measurement experiment, an antioxidant activity measurement experiment, and a tyrosinase inhibitory activity measurement test. An experiment, an experiment to measure elastase inhibitory activity, and an experiment to evaluate the storage stability of a cream containing a rhubarb enzyme extract were conducted. The cosmetic composition according to an embodiment of the present invention can be more clearly understood by experiments described later.

대황효소추출물의 제조Preparation of rhubarb enzyme extract

1. 대황혼합물제조단계 : 건조하여 분쇄한 대황 100중량부에 대해 3000중량부의 물을 혼합하여 대황혼합물을 제조한다. 1. Rhubarb mixture preparation step: A rhubarb mixture is prepared by mixing 3000 parts by weight of water with respect to 100 parts by weight of dried and pulverized rhubarb.

2. 교반단계 : 상기의 대황혼합물에 대황 분말 100중량부에 대해 뉴트라제(neutrase), 비스코자임(viscozyme) 및 셀룰클라스트(celluclast)로 구성된 군으로부터 선택된 어느 하나를 3중량부 첨가하고 150rpm으로 60℃의 온도에서 18시간 동안 교반시켜 대황효소혼합물을 제조한다. 2. Stirring step: Add 3 parts by weight of any one selected from the group consisting of neutrase, viscozyme and celluclast based on 100 parts by weight of rhubarb powder to the above rhubarb mixture and stir at 150 rpm A rhubarb enzyme mixture was prepared by stirring at a temperature of 60 ° C. for 18 hours.

3. 대황효소추출물제조단계 : 상기 대황효소혼합물을 121℃, 1.2기압에서 30분 내지 60분 동안 가압추출한 후 3000rpm에서 20분 동안 원심분리하여 상등액만을 취해 대황효소추출물을 제조한다. 3. Rhubarb enzyme extract preparation step: The rhubarb enzyme mixture is pressure-extracted at 121 ° C. and 1.2 atm for 30 to 60 minutes, and then centrifuged at 3000 rpm for 20 minutes to prepare a rhubarb enzyme extract by taking only the supernatant.

대황효소추출물 수율, 총 폴리페놀 함량, 총 당 및 총 단백질 함량 측정 실험Rhubarb enzyme extract yield, total polyphenol content, total sugar and total protein content measurement experiment

대황효소추출물의 수율은 동결건조기를 이용하여 건조한 후 건조된 시료에 사용한 원료 건물량에 대한 고형분 함량으로 수율을 측정하였다.The yield of the rhubarb enzyme extract was measured by the solid content of the raw material dry matter used in the dried sample after drying using a freeze dryer.

총 폴리페놀 함량 분석은 Folin-Denis법에 따라 시료 1 mL에 1 N Folin Ciocalteu reagent 1 mL를 첨가하고 충분히 혼합한 다음 20% Na2CO3 1 mL를 첨가하여 실온의 암소에서 30분간 반응시킨 후 분광광도계를 이용하여 725 nm에서 흡광도를 측정하였다. 총 폴리페놀 함량은 gallic acid를 사용하여 작성한 표준곡선으로부터 계산하였다.Analysis of the total polyphenol content was performed according to the Folin-Denis method by adding 1 mL of 1 N Folin Ciocalteu reagent to 1 mL of the sample, mixing thoroughly, adding 1 mL of 20% Na 2 CO 3 and reacting for 30 minutes in the dark at room temperature. Absorbance was measured at 725 nm using a spectrophotometer. The total polyphenol content was calculated from a standard curve prepared using gallic acid.

총 당 함량 분석은 saha와 brewer의 방법에 따라 페놀-황산법으로 분석하였다. 즉 5% phenol 1 mL(w/v)와 sulfuric acid를 시료 1 mL와 반응시킨 후 분광광도계를 사용하여 525 nm에서 흡광도를 측정하고 glucose를 표준곡선으로 이용하여 계산하였다. Total sugar content was analyzed by the phenol-sulfuric acid method according to the method of saha and brewer. That is, after reacting 1 mL of 5% phenol (w/v) and sulfuric acid with 1 mL of sample, the absorbance was measured at 525 nm using a spectrophotometer and calculated using glucose as a standard curve.

총 단백질 함량은 Lowry 등의 방법으로 측정하였으며 bovine serum albumin(BSA)을 표준곡선으로 이용하여 계산하였다.Total protein content was measured by the method of Lowry et al. and calculated using bovine serum albumin (BSA) as a standard curve.

실험결과Experiment result

대황효소추출물의 수율은, 뉴트라제(neutrase) 처리 후 60분 동안 가압추출 한 실험 군(N60)에서 34.0%로 가장 높은 추출 수율을 나타내었다. The yield of the rhubarb enzyme extract was the highest at 34.0% in the experimental group (N60), which was extracted under pressure for 60 minutes after treatment with neutrase.

총 폴리페놀 함량은 뉴트라제(neutrase)를 처리 한 후 추출한 N30 및 N60 구간에서 각각 35.05±0.35 mg/100 g 및 32.50±0.17mg/100g으로 높게 나타났다. 반면 총 당 함량에서는 비스코자임(viscozyme)을 사용한 V30에서 38.62g/100g으로 가장 높게 나타났다. 총 단백질 함량은 뉴트라제(neutrase)를 사용한 N30 및 N60에서 각각 28.33g/100g 및 26.53g/100g으로 가장 높게 나타났다. 대황효소추출물에 대한 수율, 총 폴리페놀 함량, 총 당 및 총 단백질 함량에 대한 측정 결과는 표 1과 같다. The total polyphenol content was 35.05 ± 0.35 mg / 100 g and 32.50 ± 0.17 mg / 100 g, respectively, in the N30 and N60 sections extracted after treatment with neutrase. On the other hand, the total sugar content was the highest at 38.62g/100g in V30 using viscozyme. The total protein content was the highest at 28.33 g/100 g and 26.53 g/100 g, respectively, in N30 and N60 using neutrase. The measurement results for the yield, total polyphenol content, total sugar and total protein content of the rhubarb enzyme extract are shown in Table 1.

Sample1) Sample 1) Yield
(%)
Yield
(%)
Total polyphenol
(mg/g)
Total polyphenols
(mg/g)
Total sugar
(g/100 g)
Total sugar
(g/100g)
Total protein
(g/100 g)
Total protein
(g/100g)
WEWE 28.2±0.5cd2) 28.2±0.5 cd2) 128.23±0.76d 128.23±0.76 d 33.36±0.43c 33.36± 0.43c 17.49±0.34d 17.49± 0.34d ACAC 19.9±1.2f 19.9±1.2 f 120.23±1.04e 120.23± 1.04e 34.46±0.31b 34.46± 0.31b 17.09±0.55d 17.09±0.55 d C30C30 27.2±1.6de 27.2±1.6 de 128.90±1.73d 128.90±1.73 d 32.95±0.45cd 32.95±0.45 cd 16.95±0.17d 16.95±0.17 d C60C60 29.5±0.6bc 29.5± 0.6bc 114.57±1.15f 114.57±1.15 f 34.96±0.56b 34.96± 0.56b 15.41±0.08f 15.41± 0.08f V30V30 26.5±0.5e 26.5± 0.5e 141.57±0.58c 141.57±0.58 c 38.62±0.25a 38.62±0.25 a 18.70±0.25c 18.70± 0.25c V60V60 28.2±0.3cd 28.2±0.3 cd 119.07±1.44e 119.07± 1.44e 32.55±0.53cd 32.55±0.53 cd 16.22±0.50e 16.22± 0.50e N30N30 29.8±0.8b 29.8± 0.8b 180.07±1.76a 180.07±1.76 a 30.59±0.49e 30.59± 0.49e 28.33±0.08a 28.33±0.08 a N60N60 34.0±0.6a 34.0± 0.6a 167.40±0.87b 167.40± 0.87b 32.11±1.21d 32.11± 1.21d 26.53±0.34b 26.53± 0.34b 1)WE: 대황 열수 추출물,
AC: autoclave로 추출한 대황 가압 추출물,
C30: celluclast 처리 후 autoclave로 30분 추출한 대황 가압 추출물,
C60: celluclast 처리 후 autoclave로 30분 추출한 대황 가압 추출물,
V30: viscozyme 처리 후 autoclave로 30분 추출한 대황 가압 추출물,
V60: viscozyme 처리 후 autoclave로 30분 추출한 대황 가압 추출물,
N30: neutrase 처리 후 autoclave로 30분 추출한 대황 가압 추출물,
N60: neutrase 처리 후 autoclave로 30분 추출한 대황 가압 추출물.

2)Means±SD (n=3) with different letters (a-f) within column are significantly different by Duncan's multiple range test (p<0.05).
1) WE: rhubarb hot water extract,
AC: pressurized rhubarb extract extracted by autoclave,
C30: pressurized rhubarb extract extracted by autoclave for 30 minutes after celluclast treatment,
C60: pressurized rhubarb extract extracted by autoclave for 30 minutes after celluclast treatment,
V30: pressurized rhubarb extract extracted by autoclave for 30 minutes after viscozyme treatment,
V60: pressurized rhubarb extract extracted by autoclave for 30 minutes after viscozyme treatment,
N30: pressurized rhubarb extract extracted by autoclave for 30 minutes after neutrase treatment,
N60: Pressurized rhubarb extract extracted by autoclave for 30 minutes after neutrase treatment.

2) Means±SD (n=3) with different letters (af) within column are significantly different by Duncan's multiple range test (p<0.05).

대황효소추출물의 항산화능 측정 실험Antioxidant activity measurement experiment of rhubarb enzyme extract

Ferric reducing antioxidant potential(FRAP)법에 의한 환원력은 Benzie와 Strain의 방법에 따라 300 mM acetate buffer(pH 3.6), 40 mM HCl에 용해한 10 mM TPTZ(2,4,6-tripyridyl-s-triazine) 용액 및 20 mM FeCl3.6H2O를 각각 10:1:1(v:v:v)의 비율로 혼합하여 37℃의 수욕상에서 가온한 것을 FRAP 기질 용액으로 사용하였다. 96well plate에 5 mg/mL 농도로 희석한 시료액 25 μL와 FRAP 기질액 175 μL를 차례대로 혼합하여 37℃에서 4분간 반응 시킨 후 microplate reader를 사용하여 590 nm에서 흡광도를 측정하였다. The reducing power by the Ferric reducing antioxidant potential (FRAP) method was measured according to the method of Benzie and Strain in 300 mM acetate buffer (pH 3.6) and 10 mM TPTZ (2,4,6-tripyridyl-s-triazine) solution dissolved in 40 mM HCl. and 20 mM FeCl 3.6H 2 O were mixed at a ratio of 10:1:1 (v:v:v) and warmed on a water bath at 37° C., and then used as a FRAP substrate solution. 25 μL of sample solution diluted to 5 mg/mL concentration and 175 μL of FRAP substrate solution were sequentially mixed in a 96-well plate, reacted at 37 ° C for 4 minutes, and then absorbance was measured at 590 nm using a microplate reader.

2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical 소거활성은 7.4 mM ABTS와 2.45 mM potassium persulfate를 최종 농도로 혼합하여 실온의 암소에서 24시간 동안 방치하여 ABTS+을 형성시킨 후 흡광도 732 nm에서 0.70±0.02이 되도록 phosphate buffer saline(PBS, pH 7.4)으로 희석하여 실험하였다. 희석된 용액 1900 μL에 시료 100 μL를 혼합하여 1분간 반응시킨 다음 분광광도계를 이용하여 흡광도 732 nm에서 측정하였다. ABTS radical 소거활성은 추출물의 첨가 전과 후의 차이를 계산하였다.2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was determined by mixing 7.4 mM ABTS and 2.45 mM potassium persulfate to a final concentration and leaving it in the dark at room temperature for 24 hours to obtain ABTS + After forming, it was diluted with phosphate buffer saline (PBS, pH 7.4) so that the absorbance was 0.70±0.02 at 732 nm. 100 μL of the sample was mixed with 1900 μL of the diluted solution, reacted for 1 minute, and then the absorbance was measured at 732 nm using a spectrophotometer. The difference in ABTS radical scavenging activity before and after the addition of the extract was calculated.

실험결과Experiment result

FRAP법에 의한 항산화능 측정 결과는, 대황효소추출물이 대황 열수추출보다 높은 효과를 보였으나 가압추출을 60분 한 실험군보다 30분 한 실험 군에서 더 높은 항산화 활성이 나타나는 것을 확인하였다. 효소 중에서는 뉴트라제(neutrase)를 사용한 실험 군에서 항산화 활성이 높게 나타났는데 이는 총 폴리페놀 함량이 높았기 때문에 항산화 활성이 우수한 것으로 판단된다. ABTS 라디칼 소거능에서 비슷한 실험결과를 나타내었으며 실험 군 모두 시료 농도 의존적으로 나타났다. 항산화능 대한 측정 결과는 표 2와 같다.As a result of measuring the antioxidant activity by the FRAP method, the rhubarb enzyme extract showed a higher effect than the rhubarb hot water extract, but it was confirmed that the 30-minute experimental group showed higher antioxidant activity than the 60-minute experimental group subjected to pressure extraction. Among the enzymes, the antioxidant activity was high in the experimental group using neutrase, which is considered to be excellent in antioxidant activity because the total polyphenol content was high. Similar experimental results were shown in ABTS radical scavenging activity, and both experimental groups showed a concentration-dependent effect on the sample. The measurement results for antioxidant capacity are shown in Table 2.

SampleSample FRAP (μM)FRAP (μM) ABTS radical scavenging activity (%)ABTS radical scavenging activity (%) 5,000 μg/mL5,000 µg/mL 10,000 μg/mL10,000 µg/mL 5,000 μg/mL5,000 µg/mL 10,000 μg/mL10,000 µg/mL WEWE 372.46±2.34l 372.46±2.34 l 569.25±6.33g 569.25± 6.33g 67.87±2.66i 67.87±2.66 i 91.49±0.45e 91.49± 0.45e ACAC 410.61±2.50k 410.61± 2.50k 645.14±3.79d 645.14±3.79 d 72.82±4.65h 72.82± 4.65h 96.58±0.79c 96.58±0.79 c C30C30 370.60±5.61l 370.60±5.61 l 625.90±7.42e 625.90± 7.42e 77.67±2.23g 77.67± 2.23g 98.17±0.91b 98.17± 0.91b C60C60 349.36±5.19m 349.36± 5.19m 590.92±8.64f 590.92±8.64 f 70.94±2.08hi 70.94±2.08 hi 94.75±0.87d 94.75±0.87 d V30V30 426.08±11.00j 426.08±11.00 j 704.84±5.99c 704.84±5.99 c 79.65±1.22g 79.65 ±1.22g 99.06±0.31ab 99.06± 0.31ab V60V60 361.53±8.92l 361.53±8.92 l 654.57±3.55d 654.57±3.55 d 71.44±1.30hi 71.44±1.30 hi 95.99±0.93c 95.99± 0.93c N30N30 469.60±2.86h 469.60±2.86 h 785±53±4.59a 785±53± 4.59a 87.03±0.84f 87.03±0.84 f 99.65±0.09a 99.65± 0.09a N60N60 444.64±8.45i 444.64±8.45 i 749.97±2.48b 749.97± 2.48b 84.75±1.40f 84.75±1.40 f 98.91±0.48ab 98.91± 0.48ab 2)Means±SD (n=3) with different letters (a-i) within column are significantly different by Duncan's multiple range test (p<0.05). 2) Means±SD (n=3) with different letters (ai) within column are significantly different by Duncan's multiple range test (p<0.05).

티로시나아제(tyrosinase) 저해활성 측정 실험Tyrosinase inhibitory activity measurement experiment

티로시나아제(tyrosinase) 저해활성은 0.175 M phosphate buffer 용액(pH 6.8) 40 μL, 5 mM L-DOPA용액 40 μL 및 시료 100 μL의 혼합액에 mushroom tyrosinase(100 U/mL) 20 μL를 첨가하여 37℃ 배양기에서 5분간 반응시킨 후 475 nm에서 흡광도를 측정하였으며, 티로시나아제(tyrosinase) 저해활성은 시료용액의 첨가군과 무첨가군의 흡광도 감소율을 나타내었다. The tyrosinase inhibitory activity was measured by adding 20 μL of mushroom tyrosinase (100 U/mL) to a mixture of 40 μL of 0.175 M phosphate buffer solution (pH 6.8), 40 μL of 5 mM L-DOPA solution, and 100 μL of sample. After reacting for 5 minutes in a ℃ incubator, the absorbance was measured at 475 nm, and the tyrosinase inhibitory activity showed the absorbance decrease rate of the group with and without the addition of the sample solution.

Tyrosinase inhibition activity(%)=

Figure 112020128193202-pat00001
Tyrosinase inhibition activity (%) =
Figure 112020128193202-pat00001

S : absorbance of sample at 475 nmS : absorbance of sample at 475 nm

C : absorbance of control at 475 nmC: absorbance of control at 475 nm

실험결과Experiment result

티로시나아제(tyrosinase) 저해활성을 분석한 결과 10,000 ug/mL의 농도에서 효소 종류에 따라 뉴트라제(neutrase) 54.21% 및 55.12%, 비스코자임(viscozyme) 48.45% 및 48.65, 셀룰클라스트(celluclast) 43.93% 및 46.83%의 저해율을 보였으며, WE 39.44% 및 AC 43.53%로 효소 처리를 하지 않은 대황 열수 추출물에서 가장 낮은 티로시나아제(tyrosinase) 저해활성을 나타내었고 가압 추출물에서는 열수 추출물 보다는 높은 저해활성을 나타내어 대황효소추출물에서 가장 효과적인 티로시나아제(tyrosinase) 저해활성이 나타나는 것을 확인하였다. 티로시나아제(tyrosinase) 저해활성 측정 결과는 하기 도 1에 나타내었다.As a result of analyzing tyrosinase inhibitory activity, at a concentration of 10,000 ug/mL, depending on the type of enzyme, neutrase 54.21% and 55.12%, viscozyme 48.45% and 48.65, celluclast Inhibition rates of 43.93% and 46.83% were shown, and the lowest tyrosinase inhibitory activity was shown in the hot water extract of rhubarb without enzyme treatment with WE 39.44% and AC 43.53%, and the pressurized extract had higher inhibitory activity than the hot water extract. It was confirmed that the most effective tyrosinase inhibitory activity appeared in the rhubarb enzyme extract. The results of measuring tyrosinase inhibitory activity are shown in FIG. 1 below.

엘라스타아제(elastase) 저해활성 측정 실험Elastase inhibitory activity measurement experiment

엘라스타아제(elastase) 저해활성 측정은 희석된 시료 20μL에 buffer 200μL를 가한 다음 0.8 mM N-succinyl-(Ala)3-ρ-nitroanilide 20μL를 가하였다. 이것을 25℃에서 10분간 배양한 다음 1.0 μg/mL의 porcine pancreatic 엘라스타아제(elastase)를 20μL씩 첨가하였다. 반응혼합물은 다시 25℃에서 20분간 배양한 후 405 nm에서 흡광도를 측정하였다. 엘라스타아제(elastase) 저해활성은 시료용액의 첨가군과 무첨가군의 흡광도 감소율을 나타내었다. To measure elastase inhibitory activity, 200 μL of buffer was added to 20 μL of the diluted sample, and then 20 μL of 0.8 mM N-succinyl-(Ala) 3 -ρ-nitroanilide was added. This was incubated at 25° C. for 10 minutes, and then 20 μL of 1.0 μg/mL porcine pancreatic elastase was added. The reaction mixture was incubated again at 25° C. for 20 minutes, and absorbance was measured at 405 nm. Elastase inhibitory activity showed the rate of decrease in absorbance of the sample solution added group and non-added group.

Elastase inhibition activity(%)=

Figure 112020128193202-pat00002
Elastase inhibition activity (%) =
Figure 112020128193202-pat00002

S : absorbance of sample at 405 nmS : absorbance of sample at 405 nm

C : absorbance of control at 405 nmC: absorbance of control at 405 nm

실험결과Experiment result

WE, AC, C30, C60, V30 및 V60은 각각 14.67%, 16.39%, 17.79%, 20.09%, 17.41%, 19.71%로 통계적으로 유의적인 차이가 나타나지 않은 반면 N30 및 N60은 각각 25.89% 및 26.79%로 높은 엘라스타아제(Elastase) 저해활성을 나타내어 뉴트라제(Neutrase) 효소 분해 후 추출한 대황 효소추출물이 피부 주름 개선에 영향을 줄 것으로 사료된다. 엘라스타아제(Elastase) 저해활성 측정 결과는 하기 도 2에 나타내었다.WE, AC, C30, C60, V30, and V60 were 14.67%, 16.39%, 17.79%, 20.09%, 17.41%, and 19.71%, respectively, showing no statistically significant difference, whereas N30 and N60 were 25.89% and 26.79%, respectively. It is thought that the rhubarb enzyme extract extracted after decomposition of the neutrase enzyme will have an effect on improving skin wrinkles. Elastase inhibitory activity measurement results are shown in Figure 2 below.

대황 효소추출물을 함유하는 크림의 저장안정성 평가Evaluation of storage stability of cream containing rhubarb enzyme extract

1. 대황 효소추출물을 첨가한 크림 제조 1. Preparation of cream with rhubarb enzyme extract added

크림 제조는 표 3의 레시피에 따라 제조하였다. 지용성 물질인 파트 A를 75℃에서 완전히 녹인 다음 70℃로 맞춘 수용성 물질인 파트 B를 서서히 넣어 완전히 용해시킨 후 블랜더로 유화시켰다. 그리고 파트 A와 B 혼합액에 추출방법에 따른 대황 추출물이 함유되어 있는 파트 C를 넣어주면서 균질화 하였다. Cream preparation was prepared according to the recipe in Table 3. After completely dissolving Part A, a fat-soluble material, at 75°C, Part B, a water-soluble material adjusted to 70°C, was slowly added to dissolve completely, and emulsified with a blender. In addition, it was homogenized while adding Part C containing rhubarb extract according to the extraction method to the mixture of Parts A and B.

PartPart Commercial namecommercial name ControlControl Sample Sample AA Avocado ButterAvocado Butter 1010 1010 Camellia OilCamellia Oil 77 77 Babassu OilBabassu Oil 33 33 Sorbitan OlivateSorbitan Olivate 33 33 Cetyl AlcoholCetyl Alcohol 22 22 BB Green Tea WaterGreen Tea Water 4242 4242 D.WD.W. 55 00 CC Aloe Vera Gel Aloe Vera Gel 2020 2020 D-PanthenolD-Panthenol 22 22 Sodium HyaluronateSodium Hyaluronate 33 33 Β-glucanβ-glucan 22 22 Vitamin E Vitamin E 1One 1One Enzyme extract of sea oakEnzyme extract of sea oak 00 55 TotalTotal 100100 100100

2. 색도 측정2. Chromaticity measurement

색차는 CR-400 색차계(KONICA Minolta, Kenis, Japan)를 이용하여 명도(L), 적색도(a-value), 황색도(b-value)를 측정하였다. 이때 표준색은 L값 93.53, a값 -0.28, b값 4.11로 각각 3회 반복 측정하여 그 평균값으로 나타내었다. For color difference, lightness (L), redness (a-value), and yellowness (b-value) were measured using a CR-400 color difference meter (KONICA Minolta, Kenis, Japan). At this time, the standard color was measured three times with an L value of 93.53, a value of -0.28, and b value of 4.11, respectively, and was expressed as the average value.

3. pH 측정3. pH measurement

대황효소추추물을 첨가한 크림을 화장품 보관 용기에 넣은 후, 4주 동안 0℃, 25℃ 및 40℃에서 1주 간격으로 pH 안정성을 측정하였다. 측정방법은 시료 1 g을 취하여 증류수로 9 mL 채운 후 sonicator로 1시간 동안 sonication 시킨 후 pH를 측정하였다. After the cream to which the rhubarb enzyme extract was added was placed in a cosmetic storage container, the pH stability was measured at 0 ° C, 25 ° C, and 40 ° C for 4 weeks at 1-week intervals. The measurement method was to measure the pH after taking 1 g of the sample, filling it with distilled water to 9 mL, and sonication for 1 hour with a sonicator.

4. 점도 측정4. Viscosity measurement

점도 측정 실험에 사용된 크림은 유동적 점성 액체이므로 T-bar spindle을 이용하여 Brookfield 점도계로 점도를 측정하였다. 즉 크림을 일정한 가속도로 회전하는 spindle에 움직이는 크림의 점성 저항 torque값을 검출하여 점도를 측정하는 기기를 사용하여 측정하였다. Since the cream used in the viscosity measurement experiment was a fluid viscous liquid, the viscosity was measured with a Brookfield viscometer using a T-bar spindle. That is, the cream was measured using a device that measures the viscosity by detecting the torque value of the viscous resistance of the cream moving on the spindle rotating at a constant acceleration.

5. 변색 및 변취 관찰 5. Observation of discoloration and odor

대황효소추출물을 첨가한 크림을 화장품 보관 용기에 넣은 후, 4주 동안 0℃, 25℃ 및 40℃에서 1주 간격으로 저장안정성을 평가하기 위하여 육안으로 층 분리 및 응집 여부, 변색 및 변취 등을 검토하였다. After putting the cream with rhubarb enzyme extract into a cosmetic storage container, visually inspect the layer separation and aggregation, discoloration and odor to evaluate storage stability at 0℃, 25℃, and 40℃ for 4 weeks at 1-week intervals. reviewed.

실험결과Experiment result

1. 색도 측정 결과1. Chromaticity measurement result

전반적으로 모든 조건에서 샘플의 저장온도와 저장 기간에 따른 변화는 크게 관찰되지 않았는데 대황 추출물의 색이 갈색 계열이기 때문에 황색도를 나타내는 b의 값이 a에 비해 높게 나타났다. L값의 경우 대황 추출물을 넣지 않은 크림에서 가장 높았고, 대황 추출물을 첨가한 경우 추출물의 자체 색으로 인해 L값이 무 첨가 군보다 낮았다. 적색을 나타내는 a값의 경우 대황 추출물을 첨가하지 않은 구간에서 가장 낮은 값을 나타내었고 N30에서 가장 높은 적색도를 보였으며, 전반적으로는 저장온도가 높아짐에 따라 증가하는 경향을 나타내었다. b값의 경우도 저장 온도가 높아짐에 따라 약간 증가하는 경향을 보였으나 큰 차이를 보여주지는 않았다. 따라서 대황 추출물을 첨가한 크림은 저장 기간 및 온도에 따라 색도의 변화가 일정하거나 거의 차이가 없는 관계로 향후 제품 적용시 안정할 것으로 판단된다. 색도 측정 결과는 하기 표 4, 표 5 및 표 6에 나타내었다.Overall, no significant change was observed with the storage temperature and storage period of the sample under all conditions, but the value of b, which represents yellowness, was higher than that of a, because the color of the rhubarb extract was brown. The L value was the highest in the cream without the rhubarb extract, and when the rhubarb extract was added, the L value was lower than that of the non-added group due to the color of the extract. In the case of the a value representing red color, the lowest value was shown in the section where the rhubarb extract was not added, and the highest redness was shown in N30. Overall, it showed a tendency to increase as the storage temperature increased. The b value also showed a slight increase as the storage temperature increased, but did not show a significant difference. Therefore, the cream with the addition of rhubarb extract is judged to be stable in the future application of the product because the color change is constant or almost indistinguishable depending on the storage period and temperature. The chromaticity measurement results are shown in Table 4, Table 5 and Table 6 below.

색도 L값 측정 결과Chromaticity L value measurement result 샘플 및 저장온도Sample and storage temperature 저장 기간 (Day)Storage Period (Day) 00 77 1414 2121 2828 NONO 4℃4℃ 84.97±0.1184.97±0.11 85.57±0.1685.57±0.16 85.68±0.2085.68±0.20 84.78±0.1584.78±0.15 25℃25℃ 85.10±0.1985.10±0.19 84.82±0.1284.82±0.12 84.47±0.1384.47±0.13 84.48±0.1884.48±0.18 83.96±0.1383.96±0.13 40℃40℃ 83.71±0.1083.71±0.10 83.00±0.0483.00±0.04 82.76±0.0682.76±0.06 82.27±0.0982.27±0.09 WEWE 4℃4℃ 74.38±0.0274.38±0.02 84.55±0.1684.55±0.16 84.35±0.1484.35±0.14 83.74±0.0483.74±0.04 25℃25℃ 83.74±0.0983.74±0.09 83.44±0.0583.44±0.05 83.05±0.1483.05±0.14 83.17±0.0283.17±0.02 82.72±0.0982.72±0.09 40℃40℃ 82.21±0.0882.21±0.08 82.07±0.0682.07±0.06 81.73±0.0681.73±0.06 80.54±0.3980.54±0.39 ACAC 4℃4℃ 83.89±0.0483.89±0.04 84.32±0.2484.32±0.24 84.32±0.1084.32±0.10 83.47±0.0283.47±0.02 25℃25℃ 83.87±0.1383.87±0.13 83.62±0.0483.62±0.04 83.35±0.0583.35±0.05 83.36±0.0483.36±0.04 82.92±0.0682.92±0.06 40℃40℃ 82.37±0.0482.37±0.04 81.76±0.1681.76±0.16 81.26±0.1381.26±0.13 80.15±0.2980.15±0.29 C30C30 4℃4℃ 83.82±0.2483.82±0.24 83.71±0.1683.71±0.16 84.37±0.3384.37±0.33 83.52±0.1483.52±0.14 25℃25℃ 83.72±0.0783.72±0.07 84.27±0.1284.27±0.12 83.92±0.1183.92±0.11 83.91±0.0983.91±0.09 83.48±0.1583.48±0.15 40℃40℃ 83.31±0.0383.31±0.03 82.77±0.0282.77±0.02 82.40±0.1282.40±0.12 81.64±0.2681.64±0.26 V30V30 4℃4℃ 84.51±0.0884.51±0.08 84.33±0.0984.33±0.09 84.94±0.1684.94±0.16 84.06±0.0884.06±0.08 25℃25℃ 84.43±0.0284.43±0.02 84.09±0.0184.09±0.01 83.70±0.0583.70±0.05 83.75±0.0483.75±0.04 83.43±0.0583.43±0.05 40℃40℃ 83.43±0.0683.43±0.06 82.89±0.1082.89±0.10 82.57±0.0482.57±0.04 81.77±0.0781.77±0.07 N30N30 4℃4℃ 84.33±0.0984.33±0.09 83.97±0.0383.97±0.03 84.54±0.1084.54±0.10 83.82±0.0783.82±0.07 25℃25℃ 83.99±0.1583.99±0.15 83.82±0.0683.82±0.06 83.49±0.1583.49±0.15 83.49±0.0483.49±0.04 83.13±0.0683.13±0.06 40℃40℃ 82.96±0.1382.96±0.13 82.67±0.1982.67±0.19 82.26±0.2182.26±0.21 81.75±0.1681.75±0.16

색도 a값 측정 결과Chromaticity a value measurement result 샘플 및 저장온도Sample and storage temperature 저장 기간 (Day)Storage Period (Day) 00 77 1414 2121 2828 NONO 4℃4℃ -0.69±0.01-0.69±0.01 -0.84±0.03-0.84±0.03 -0.36±0.04-0.36±0.04 -0.12±0.01-0.12±0.01 25℃25℃ -0.65±0.03-0.65±0.03 -0.76±0.02-0.76±0.02 -0.87±0.03-0.87±0.03 -0.41±0.03-0.41±0.03 0.01±0.020.01±0.02 40℃40℃ -0.68±0.00-0.68±0.00 -0.72±0.02-0.72±0.02 -0.23±0.01-0.23±0.01 0.03±0.030.03±0.03 WEWE 4℃4℃ 0.11±0.010.11±0.01 -0.04±0.01-0.04±0.01 0.41±0.020.41±0.02 0.66±0.010.66±0.01 25℃25℃ 0.23±0.010.23±0.01 0.23±0.010.23±0.01 0.16±0.020.16±0.02 0.56±0.020.56±0.02 0.86±0.010.86±0.01 40℃40℃ 0.33±0.040.33±0.04 0.21±0.060.21±0.06 0.69±0.050.69±0.05 0.78±0.080.78±0.08 ACAC 4℃4℃ -0.05±0.02-0.05±0.02 -0.25±0.02-0.25±0.02 0.25±0.010.25±0.01 0.51±0.020.51±0.02 25℃25℃ 0.07±0.010.07±0.01 0.04±0.010.04±0.01 -0.05±0.02-0.05±0.02 0.40±0.010.40±0.01 0.71±0.020.71±0.02 40℃40℃ 0.16±0.010.16±0.01 0.05±0.000.05±0.00 0.54±0.020.54±0.02 0.68±0.020.68±0.02 C30C30 4℃4℃ -0.05±0.01-0.05±0.01 0.09±0.010.09±0.01 0.42±0.020.42±0.02 0.47±0.010.47±0.01 25℃25℃ -0.03±0.02-0.03±0.02 -0.01±0.01-0.01±0.01 0.21±0.010.21±0.01 0.59±0.020.59±0.02 0.67±0.020.67±0.02 40℃40℃ 0.12±0.020.12±0.02 0.37±0.020.37±0.02 0.74±0.010.74±0.01 0.71±0.020.71±0.02 V30V30 4℃4℃ 0.00±0.020.00±0.02 0.14±0.010.14±0.01 0.45±0.010.45±0.01 0.49±0.010.49±0.01 25℃25℃ 0.02±0.020.02±0.02 -0.02±0.01-0.02±0.01 0.20±0.020.20±0.02 0.57±0.010.57±0.01 0.63±0.010.63±0.01 40℃40℃ 0.07±0.020.07±0.02 0.31±0.010.31±0.01 0.67±0.010.67±0.01 0.65±0.010.65±0.01 N30N30 4℃4℃ 0.34±0.020.34±0.02 0.48±0.010.48±0.01 0.82±0.030.82±0.03 0.83±0.020.83±0.02 25℃25℃ 0.42±0.020.42±0.02 0.37±0.020.37±0.02 0.59±0.030.59±0.03 0.93±0.010.93±0.01 0.98±0.010.98±0.01 40℃40℃ 0.47±0.020.47±0.02 0.67±0.020.67±0.02 1.04±0.011.04±0.01 0.95±0.040.95±0.04

색도 b값 측정 결과Chromaticity b value measurement result 샘플 및 저장온도Sample and storage temperature 저장 기간 (Day)Storage Period (Day) 00 77 1414 2121 2828 NONO 4℃4℃ 2.65±0.022.65±0.02 2.38±0.092.38±0.09 2.22±0.072.22±0.07 2.28±0.042.28±0.04 25℃25℃ 2.63±0.192.63±0.19 2.81±0.042.81±0.04 3.04±0.083.04±0.08 2.94±0.072.94±0.07 2.92±0.052.92±0.05 40℃40℃ 2.95±0.032.95±0.03 3.50±0.023.50±0.02 3.40±0.013.40±0.01 3.48±0.053.48±0.05 WEWE 4℃4℃ 4.17±0.024.17±0.02 4.34±0.044.34±0.04 4.24±0.024.24±0.02 4.25±0.044.25±0.04 25℃25℃ 4.44±0.024.44±0.02 4.64±0.024.64±0.02 4.88±0.044.88±0.04 4.87±0.014.87±0.01 4.94±0.024.94±0.02 40℃40℃ 5.18±0.065.18±0.06 5.66±0.045.66±0.04 5.72±0.035.72±0.03 6.04±0.076.04±0.07 ACAC 4℃4℃ 4.45±0.024.45±0.02 4.28±0.014.28±0.01 4.36±0.014.36±0.01 4.44±0.024.44±0.02 25℃25℃ 4.49±0.024.49±0.02 4.86±0.024.86±0.02 5.04±0.035.04±0.03 4.99±0.024.99±0.02 5.03±0.035.03±0.03 40℃40℃ 5.11±0.025.11±0.02 5.62±0.025.62±0.02 5.64±0.065.64±0.06 6.11±0.086.11±0.08 C30C30 4℃4℃ 4.64±0.034.64±0.03 4.52±0.034.52±0.03 4.32±0.034.32±0.03 4.48±0.034.48±0.03 25℃25℃ 4.82±0.024.82±0.02 5.04±0.025.04±0.02 5.08±0.035.08±0.03 5.00±0.035.00±0.03 5.04±0.045.04±0.04 40℃40℃ 5.28±0.025.28±0.02 5.54±0.065.54±0.06 5.62±0.055.62±0.05 5.84±0.055.84±0.05 V30V30 4℃4℃ 4.88±0.034.88±0.03 4.77±0.034.77±0.03 4.68±0.044.68±0.04 4.80±0.054.80±0.05 25℃25℃ 4.98±0.044.98±0.04 5.16±0.025.16±0.02 5.18±0.055.18±0.05 5.13±0.015.13±0.01 5.17±0.035.17±0.03 40℃40℃ 5.44±0.025.44±0.02 5.71±0.055.71±0.05 5.80±0.025.80±0.02 6.05±0.056.05±0.05 N30N30 4℃4℃ 4.99±0.044.99±0.04 4.99±0.034.99±0.03 4.85±0.054.85±0.05 4.89±0.064.89±0.06 25℃25℃ 5.19±0.065.19±0.06 5.34±0.025.34±0.02 5.40±0.135.40±0.13 5.52±0.025.52±0.02 5.64±0.045.64±0.04 40℃40℃ 5.72±0.075.72±0.07 5.96±0.125.96±0.12 6.16±0.076.16±0.07 6.29±0.076.29±0.07

2. pH 측정 결과2. pH measurement results

대황 추출물을 첨가하지 않은 크림의 초기 pH는 7.29로 대황효소추출물을 첨가한 크림의 pH인 7.04~7.16보다 높게 나타났다. 전반적으로 저장기간이 길어질수록 pH가 약간 낮아지는 경향을 보였고 저장온도에 따라서도 온도가 낮을수록 pH가 낮아지는 경향이었으나 그 차이가 크지 않아 안정함을 확인하였다. pH 측정 결과는 표 7에 나타내었다.The initial pH of the cream without the addition of rhubarb extract was 7.29, which was higher than that of the cream with the addition of rhubarb enzyme extract (7.04~7.16). Overall, the pH tended to decrease slightly as the storage period increased, and the pH tended to decrease as the temperature decreased depending on the storage temperature, but the difference was not large, confirming stability. The pH measurement results are shown in Table 7.

pH 측정 결과pH measurement result 샘플 및 저장온도Sample and storage temperature 저장 기간 (Day)Storage Period (Day) 00 77 1414 2121 2828 NONO 4℃4℃ 7.38±0.017.38±0.01 7.38±0.037.38±0.03 7.21±0.037.21±0.03 7.25±0.027.25±0.02 25℃25℃ 7.29±0.017.29±0.01 7.31±0.007.31±0.00 7.24±0.027.24±0.02 7.18±0.007.18±0.00 7.16±0.017.16±0.01 40℃40℃ 7.25±0.007.25±0.00 7.20±0.027.20±0.02 7.11±0.017.11±0.01 7.17±0.017.17±0.01 WEWE 4℃4℃ 7.04±0.017.04±0.01 7.08±0.027.08±0.02 7.01±0.007.01±0.00 7.06±0.027.06±0.02 25℃25℃ 7.13±0.017.13±0.01 7.05±0.017.05±0.01 7.04±0.027.04±0.02 6.99±0.016.99±0.01 6.97±0.006.97±0.00 40℃40℃ 7.09±0.017.09±0.01 7.09±0.027.09±0.02 7.00±0.017.00±0.01 7.02±0.027.02±0.02 ACAC 4℃4℃ 7.13±0.017.13±0.01 7.12±0.017.12±0.01 7.13±0.017.13±0.01 7.11±0.017.11±0.01 25℃25℃ 7.16±0.017.16±0.01 7.15±0.017.15±0.01 7.06±0.027.06±0.02 7.06±0.017.06±0.01 7.03±0.017.03±0.01 40℃40℃ 7.13±0.007.13±0.00 7.09±0.027.09±0.02 7.03±0.017.03±0.01 7.03±0.007.03±0.00 C30C30 4℃4℃ 7.08±0.027.08±0.02 7.13±0.017.13±0.01 7.05±0.017.05±0.01 7.03±0.017.03±0.01 25℃25℃ 7.13±0.017.13±0.01 7.13±0.017.13±0.01 7.02±0.017.02±0.01 7.03±0.017.03±0.01 7.05±0.017.05±0.01 40℃40℃ 7.04±0.027.04±0.02 6.99±0.016.99±0.01 6.98±0.016.98±0.01 7.00±0.017.00±0.01 V30V30 4℃4℃ 7.08±0.017.08±0.01 7.13±0.017.13±0.01 6.95±0.036.95±0.03 7.04±0.017.04±0.01 25℃25℃ 7.11±0.027.11±0.02 7.11±0.017.11±0.01 7.08±0.017.08±0.01 6.93±0.036.93±0.03 7.01±0.017.01±0.01 40℃40℃ 7.04±0.007.04±0.00 7.04±0.017.04±0.01 6.95±0.016.95±0.01 6.95±0.026.95±0.02 N30N30 4℃4℃ 7.00±0.017.00±0.01 7.12±0.007.12±0.00 6.99±0.016.99±0.01 7.03±0.017.03±0.01 25℃25℃ 7.04±0.017.04±0.01 7.07±0.027.07±0.02 7.11±0.017.11±0.01 7.04±0.017.04±0.01 7.07±0.017.07±0.01 40℃40℃ 7.05±0.017.05±0.01 6.92±0.016.92±0.01 6.94±0.006.94±0.00 6.96±0.016.96±0.01

3. 점도 측정 결과3. Viscosity measurement results

화장품은 온도변화 등에 따라 품질이 변질되면 안 되기 때문에 보관기간 동안 화장품의 안정성은 매우 중요하다. 화장품의 점도는 기간이나 온도 등에 의해 변할 수 있으며 이는 품질에 영향을 미칠 수 있다. 따라서 대황 추출물이 함유된 크림이 온도에서 점도변화에 영향을 미치는지 확인하기 위해 점도 안정성 실험을 실시하였다. 대황효소추출물을 함유한 크림과 함유하지 않는 크림의 점도 측정 결과, 대황효소추출물을 함유한 크림의 초기 점도는 11,266~12,856 cP로 초기 NO의 점도인 13,400 cP보다 낮게 측정되는 것을 확인하였다. 온도에 따른 점도는 4℃, 25℃ 및 40℃에서 대황을 첨가한 크림과 첨가하지 않은 대조 군 크림의 모든 조건에서 초기 점도보다 4주 후에 점도 감소를 보여주었다. 40℃의 경우 4℃와 25℃에 비해 점도가 크게 감소하지 않았는데 이는 화장품을 고온에 보관함에 따라 수분이 손실되어 점도가 증가 된 것으로 판단된다. 점도 측정 결과는 하기 도 3, 도 4 및 도 5에 나타내었다.The stability of cosmetics during the storage period is very important because the quality of cosmetics should not deteriorate due to temperature changes. Viscosity of cosmetics may change due to period or temperature, which may affect quality. Therefore, a viscosity stability test was conducted to confirm whether the cream containing the rhubarb extract had an effect on the change in viscosity at temperature. As a result of measuring the viscosity of the cream containing and not containing the rhubarb enzyme extract, it was confirmed that the initial viscosity of the cream containing the rhubarb enzyme extract was 11,266 to 12,856 cP, lower than the initial NO viscosity of 13,400 cP. The viscosity according to temperature showed a decrease in viscosity after 4 weeks from the initial viscosity in all conditions of the cream with rhubarb added and the control cream without added rhubarb at 4℃, 25℃ and 40℃. In the case of 40 ℃, the viscosity did not decrease significantly compared to 4 ℃ and 25 ℃. Viscosity measurement results are shown in Figures 3, 4 and 5 below.

4. 변색 및 변취 관찰 결과4. Observation of discoloration and odor

대황효소추출물을 함유한 크림과 함유하지 않은 크림의 저장기간에 따라 4℃, 25℃ 및 40℃에서 색상과 냄새를 관찰한 결과 크림색상의 변화와 어떠한 특이취도 없었으며, 크리밍, 응집과 같은 현상도 관찰되지 않았다. 변색 및 변취 관찰 결과는 하기 도 6, 도 7 및 도 8에 나타내었다.As a result of observing the color and odor at 4℃, 25℃ and 40℃ according to the storage period of creams containing and without rhubarb enzyme extract, there was no change in cream color and no specific odor. The same phenomenon was not observed either. The results of discoloration and odor change are shown in FIGS. 6, 7 and 8 below.

결론적으로 상기 실시예 1 내지 6을 실시한 결과를 통해, 본 발명의 일 실시형태에 따른 화장료 조성물은 효소를 이용해 제조된 대황효소추출물의 유효성분을 함유함으로써, 항산화 활성, 피부 미백 및 주름 개선 효과가 있는 것을 확인하였다.In conclusion, through the results of Examples 1 to 6, the cosmetic composition according to one embodiment of the present invention contains the active ingredient of the rhubarb enzyme extract prepared using enzymes, thereby exhibiting antioxidant activity, skin whitening and wrinkle improvement effects. confirmed that there is

이상, 실시예를 들어 본 발명을 상세하게 설명하였으나, 본 발명은 상기 실시예에 한정되지 않으며, 여러 가지 다양한 형태로 변형될 수 있고, 본 발명의 기술적 사상 내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 많은 변형이 가능함이 명백하다. 또한, 청구범위의 기재된 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 당 기술분야의 통상의 지식을 가진 자에 의해 다양한 형태의 치환, 변형 및 변경이 가능할 것이며, 이 또한 본 발명의 범위에 속한다고 할 것이다.Above, the present invention has been described in detail with examples, but the present invention is not limited to the above embodiments, and can be modified in various forms, and within the technical spirit of the present invention, those skilled in the art It is clear that many variations are possible by the ruler. In addition, various forms of substitution, modification and change will be possible by those skilled in the art within the scope of the technical spirit of the present invention described in the claims, which also falls within the scope of the present invention. something to do.

Claims (7)

건조하여 분쇄한 대황 분말 100중량부에 대해 2000 내지 4000중량부의 물을 혼합하여 대황혼합물을 제조하는 대황혼합물제조단계;
상기 대황혼합물제조단계에서 제조된 대황혼합물에 대황 분말 100중량부에 대해 뉴트라제(neutrase), 비스코자임(viscozyme) 및 셀룰클라스트(celluclast)로 구성된 군으로부터 선택된 어느 하나의 효소를 2 내지 5중량부를 첨가하고 200rpm으로 50 내지 70℃의 온도에서 15 내지 20시간 동안 교반시켜 대황효소혼합물을 제조하는 교반단계; 및
상기 교반단계에서 제조한 대황효소혼합물을 1.2기압 및 100 내지 130℃의 온도에서 20 내지 70분 동안 가압추출한 후 2000 내지 4000rpm에서 10 내지 30분동안 원심분리하여 상등액만을 취해 대황효소추출물을 제조하는 대황효소추출물제조단계;를 포함하여 제조되는 것을 특징으로 하는 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름개선용 화장료 조성물의 제조방법.
A rhubarb mixture preparation step of preparing a rhubarb mixture by mixing 2000 to 4000 parts by weight of water with respect to 100 parts by weight of dried and pulverized rhubarb powder;
2 to 5 parts by weight of any one enzyme selected from the group consisting of neutrase, viscozyme and celluclast with respect to 100 parts by weight of rhubarb powder in the rhubarb mixture prepared in the rhubarb mixture preparation step A stirring step of preparing a rhubarb enzyme mixture by adding part and stirring at a temperature of 50 to 70 ° C. at 200 rpm for 15 to 20 hours; and
The rhubarb enzyme mixture prepared in the stirring step is pressure-extracted at 1.2 atm and a temperature of 100 to 130 ° C. for 20 to 70 minutes, and then centrifuged at 2000 to 4000 rpm for 10 to 30 minutes to prepare a rhubarb enzyme extract by taking only the supernatant. Enzyme extract preparation step; Method for producing a cosmetic composition for skin whitening and wrinkle improvement comprising the rhubarb enzyme extract as an active ingredient, characterized in that produced by including.
삭제delete 삭제delete 삭제delete 삭제delete 청구항 1항의 방법으로 제조된 것을 특징으로 하는 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름개선용 화장료 조성물. A cosmetic composition for skin whitening and wrinkle improvement comprising rhubarb enzyme extract, characterized in that it is prepared by the method of claim 1, as an active ingredient. 청구항 6에 있어서,
상기 피부 미백 및 주름개선용 화장료 조성물은 화장수, 로션, 세럼, 마사지크림, 영양크림, 아이크림, 모이스처크림, 핸드크림, 선크림, 에센스, 영양에센스, 바디로션, 세안제로 구성된 군으로부터 선택된 어느 하나의 제형으로 제조되는 것을 특징으로 하는 대황효소추출물을 유효성분으로 하는 피부 미백 및 주름개선용 화장료 조성물.
The method of claim 6,
The cosmetic composition for skin whitening and wrinkle improvement is any one selected from the group consisting of lotion, lotion, serum, massage cream, nutrient cream, eye cream, moisture cream, hand cream, sunscreen, essence, nutrient essence, body lotion, and face wash A cosmetic composition for skin whitening and wrinkle improvement comprising rhubarb enzyme extract as an active ingredient, characterized in that it is prepared in a dosage form.
KR1020200162226A 2020-11-27 2020-11-27 A cosmetic composition containing eisenia bicyclis extract for skin whitening and wrinkle treatment, and manufacturing method thereof KR102487634B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020200162226A KR102487634B1 (en) 2020-11-27 2020-11-27 A cosmetic composition containing eisenia bicyclis extract for skin whitening and wrinkle treatment, and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020200162226A KR102487634B1 (en) 2020-11-27 2020-11-27 A cosmetic composition containing eisenia bicyclis extract for skin whitening and wrinkle treatment, and manufacturing method thereof

Publications (2)

Publication Number Publication Date
KR20220075077A KR20220075077A (en) 2022-06-07
KR102487634B1 true KR102487634B1 (en) 2023-01-12

Family

ID=81987063

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020200162226A KR102487634B1 (en) 2020-11-27 2020-11-27 A cosmetic composition containing eisenia bicyclis extract for skin whitening and wrinkle treatment, and manufacturing method thereof

Country Status (1)

Country Link
KR (1) KR102487634B1 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101749549B1 (en) * 2015-08-11 2017-06-21 대한민국 Skin-whitening composition comprising extract of Eisenia bicyclis

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100966128B1 (en) * 2008-01-10 2010-06-25 대구가톨릭대학교산학협력단 Enzymatic extracts, its formulated pill from Eisenia bicyclis for lowering blood lipid and glucose, and a preparation method thereof
KR20110057586A (en) 2009-11-24 2011-06-01 학교법인 선목학원 A composition for preventing or treating diabetes based on eisenia bicyclis
KR102006501B1 (en) 2012-06-18 2019-08-01 부경대학교 산학협력단 Antibiotics Composition Containing Phlorotannins from Eisenia bicyclis
KR20150121932A (en) * 2014-04-22 2015-10-30 주식회사 피코스텍 A cosmetic composition comprising enzyme extract of ecklonia cava
KR20200081542A (en) * 2018-12-27 2020-07-08 재단법인 환동해산업연구원 Composition for cosmetic comprising compounds extracted from eisenia bicyclis
KR102189415B1 (en) * 2019-02-11 2020-12-11 코스맥스바이오 주식회사 Compositions for preventing or improving the UV-induced skin damage comprising the extract of Eisenia bicyclis as an active ingredient

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101749549B1 (en) * 2015-08-11 2017-06-21 대한민국 Skin-whitening composition comprising extract of Eisenia bicyclis

Also Published As

Publication number Publication date
KR20220075077A (en) 2022-06-07

Similar Documents

Publication Publication Date Title
US20060233738A1 (en) Composition for promoting production of type 1 collagen and/or elastin
KR101936294B1 (en) Composition comprising for skin-whitening and anti-wrinkling extract of Rumex acetosella L. or extract of Hydrangea serrata
US9687438B2 (en) Method for enhancing collagen secretion and preventing cutaneous aging using chenopodium formosanum extract
Manosroi et al. In vivo anti‐ageing activity of cream containing niosomes loaded with purple glutinous rice (Oryza sativa Linn.) extract
KR101902911B1 (en) Composition for improving human skin cell injury by UV-B comprising the extract of Hydrangea serrata
KR20140105976A (en) Cosmetic composition comprising lactobacillus fermented solution having anti-oxidation, whitening and anti-wrinkle effect
KR20160021676A (en) Cosmetic Compositions with Whitening and Anti-oxidative Effect Comprising of Phragmitis Rhizoma, Salicomia herbacea L. and Prunus mume
KR20140016461A (en) Fermented sea cucumber extract and its cosmetic usage
KR101295368B1 (en) Composition for skin wrinkle improvement comprising extracts of honeybush extract or its fermentation solution as an active ingredient
CN111265441A (en) Composition capable of enhancing skin night repair and regeneration capacity and application thereof
WO2008029877A1 (en) Anti-aging agent, skin-whitening agent, anti-oxidative agent, and anti-inflammatory agent
KR101552472B1 (en) Method for producing Crassostrea gigas extract with increased antioxidant and whitening activity
JP2014058487A (en) Hyaluronic acid amount increase accelerator
KR20100121352A (en) A composition comprising complex crude drug extract for anti-aging and improvement of skin
Kaur et al. Aloe Barbadensis Miller (Aloe Vera)
KR102487634B1 (en) A cosmetic composition containing eisenia bicyclis extract for skin whitening and wrinkle treatment, and manufacturing method thereof
KR102232341B1 (en) Cosmetic composition for preventing or improving skin aging or skin inflammation comprising fermented product of Mentha piperascens leaf and ginger as an active ingredient
KR101914441B1 (en) Cosmetic compositions for improving skin moisturizing comprising fucosterol
KR101904501B1 (en) Cosmetic compositions for improving skin wrinkles or skin elasticity comprising fucosterol
KR20110103517A (en) Pharmaceutical composition for treating type 1 diabetes containing ecklonia cava extract as active ingredient
KR20220110931A (en) Compositions for preventing, improving or treating periodontal disease containing dendropanax morbifera lev. extracts
KR102559716B1 (en) Cosmetic composition for improving skin aging comprising ice plant fermented products and carrier peptides
KR100563673B1 (en) Health Foods for the care of skin wrinkle
TWI772986B (en) Use of mosla chinensis maxim. extract for improving skin appearance
KR102428422B1 (en) Method for preparing complex extract containing elder flower, chamomile flower, and calendula flower with antioxidant and whitening activity

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right