KR20000038844A - Whitening cosmetic base composition comprising mung bean extract - Google Patents

Abstract

PURPOSE: Mung extract has excellent inhibiting activity of melanin formation. A whitening cosmetic base composition comprising mung bean extract as a whitening component has an excellent clinical whitening effect, and improves the stability thereof in preparation and the safety on the skin. CONSTITUTION: A mung bean extract can be prepared by the following steps of: adding water, acetone, ethylacetate or 1,3 butyleneglycol aqueous solution in the powder of mung bean; heating the solution at 50-90°C for 1-20 hrs( or 5-40°C for 1-15 days) in the extractor installed with a cooling condenser; and decompression concentration of the extract solvent in the distillatory equipment.

Description

Whitening cosmetic composition containing mung bean extract

The present invention relates to a whitening cosmetic composition containing mung bean extract, and more particularly, to a whitening cosmetic composition having a whitening effect by inhibiting melanin production by containing mung bean (Phaseolus aureus, Phaseolus radiatus, Mung bean) extract.

Blackening of the skin is caused by the response of skin cells to internal and external factors, a typical factor being skin exposure to ultraviolet rays. In other words, when the skin is exposed to ultraviolet light, tyrosinase is activated, which acts on tyrosine, a type of amino acid present in skin tissues, which produces dopa, and then dopaquinone. In the melanosomes in the), a polymer called melanin is synthesized, and the melanin is transferred to keratinocytes, keratinocytes of the skin, and reaches the surface of the skin by keratinization to protect the skin from ultraviolet rays. Thus, melanin is an indispensable UV protective agent in our body and also serves as an effective free radical scavenger that removes various radicals that modify biological components such as proteins, lipids, nucleic acids, etc. When excessively synthesized or skin physiological function is reduced due to skin lesions and aging, melanin is deposited on the skin surface, causing melasma, freckles and various pigmentation.

As the causes and mechanisms of skin blackening have been revealed, it is possible to reduce the production of melanin by incorporating substances having an inhibitory effect of tyrosinase, an enzyme involved in skin blackening, into cosmetics or inhibiting some reactions during the production of melanin. The method of making is generally used. Representative materials used for this purpose include ascorbic acid, kojic acid, hydroquinone and the like, plant extracts such as lettuce extract, licorice extract. However, kojic acid has high tyrosinase activity inhibitory effect, but has a problem in stability such as lowering of titer due to discoloration and change over time when combined with cosmetics and has a limitation on use due to large skin irritation, and ascorbic acid inhibits tyrosinase activity. The low effect and low stability of the molecule itself are not suitable as inhibitors of melanin production, and hydroquinone has high irritation to the skin. In addition, most plant extracts have a relatively high inhibitory effect on tyrosinase activity only at high concentrations, and at low concentrations, there is a problem such that little inhibition effect. In particular, the biggest problem of the existing melanogenesis inhibitors is that the whitening effect is weak in clinical experiments on human skin.

Accordingly, the inventors of the present invention target natural plants that are used in herbal medicine or folk remedies to overcome the weak clinical whitening effect, which is a problem of existing melanin production inhibitors, and to provide a whitening cosmetic having a superior melanin production inhibitory effect. As a result of intensive research on a substance having a whitening effect, it was found that mung bean (Phaseolus aureus, Phaseolus radiatus, Nung bean) extract has an excellent melanin production inhibitory effect and completed the present invention.

Accordingly, it is an object of the present invention to provide a whitening cosmetic composition containing mung bean extract.

In order to achieve the above object, the whitening cosmetic of the present invention is characterized by containing the mung bean extract in an amount of 0.01 to 20.0% by weight based on the total weight of the composition.

The above and other objects, features and advantages of the present invention will become apparent to those skilled in the art from the following detailed description.

Hereinafter, the present invention will be described in more detail.

Mung bean (Phaseolus aureus, Phaseolus radiatus, Mung bean) has been documented in the literature related to skin care that can be obtained by making mung bean powder to obtain skin beauty effects. Or it is widely used in skin care by nectar, etc. In particular, mung bean protein and mung bean flavonoids are effective for face washing, and the bioactive ingredients, bitexin and isobitaxin, have excellent antioxidant effects and are contained in cosmetics to prevent skin aging. The fact is known. However, there are no examples of using mung bean extract in whitening cosmetics for the purpose of removing spots, freckles and various pigmentation.

The present invention has been found that such mung bean extract has melanin inhibitory effect, mung bean extract is finely powdered after drying and peeling the mung bean washed with clean water, water or acetone in the powdered mung bean powder, Ethyl acetate or 1,3-butylene glycol aqueous solution was added in an amount of 1 to 15 parts by volume based on the dry weight of mung bean powder, and then heated at 50 to 90 ° C. for 1 to 20 hours in an extractor equipped with a cooling capacitor. Then, the extraction solvent is obtained by concentrating under reduced pressure with a distillation apparatus equipped with a cooling capacitor; Water, or an aqueous solution of acetone, ethyl acetate or 1,3-butylene glycol is added to the mung bean powder in an amount of 1 to 15 parts by volume based on the dry weight of the mung bean powder, and then at a temperature of 5 to 40 ° C. for 1 to 15 days. After dipping and extracting the active ingredient, the extraction solvent is obtained by concentrating under reduced pressure with a distillation apparatus equipped with a cooling capacitor. These mung bean extracts not only exhibit a strong melanin inhibitory activity, but also excellent stability as a product and safety on the skin.

In order to obtain the desired effect in the present invention, the mung bean extract is contained in an amount of 0.01 to 20.0% by weight, preferably 0.1 to 10.0% by weight, based on the total weight of the composition.

In addition, the whitening cosmetic of the present invention is not particularly limited in the formulation, for example, supple cosmetics, astringent cosmetics, nourishing cosmetics, eye cream, nutrition cream, massage cream, cleansing cream, cleansing foam, cleansing water, powder It may have a formulation such as, essence, pack and the like.

In addition, in the whitening cosmetic composition of each formulation, other ingredients in addition to the above-mentioned mung bean extract can be appropriately selected and blended by those skilled in the art without difficulty according to the formulation or use purpose of other cosmetics.

Hereinafter, after briefly showing the preparation method of the mung bean extract, the configuration and effects of the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is not limited only to these examples.

[Production Example 1]

After washing with purified water, 1 kg of dried, peeled mung beans were ground, 2 liters of 25% acetone was added to the ground product, and the mixture was extracted by heating at 80 ° C. for 3 hours in an extractor equipped with a cooling capacitor. The extract was filtered with a 300 mesh filter cloth, left at 15 ° C. for 7 days, and then matured at low temperature. Then, the extract was filtered with Whatman No. 2 filter paper, concentrated under reduced pressure at 60 ° C. using a distillation apparatus equipped with a cooling capacitor, and dried at 53.7 g. Mung bean extract was obtained.

[Production Example 2]

Except for using 50% acetone instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 44.1g mung bean extract.

[Manufacture example 3]

Except for the use of 75% acetone instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 35.2g mung bean extract.

[Production Example 4]

Except for using 100% acetone instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 15.8g mung bean extract.

Production Example 5

Except for using 25% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 66.4g mung bean extract.

[Manufacture example 6]

Except for using 50% ethyl acetate instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 47.8g mung bean extract.

[Manufacture example 7]

Except for using 75% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 39.9g mung bean extract.

[Manufacture example 8]

Except for using 100% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 31.3g mung bean extract.

[Manufacture example 9]

Except for using 25% 1,3-butylene glycol instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 95.8g mung bean extract.

[Production Example 10]

Except for using 50% 1,3-butylene glycol instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 76.3g of mung bean extract.

[Production Example 11]

Except for using 75% 1,3-butylene glycol instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 59.4g of mung bean extract.

[Manufacture example 12]

Except for using 100% 1,3-butylene glycol instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight 23.0g mung bean extract.

[Production Example 13]

After washing with purified water, 1 kg of dried, peeled mung beans were ground, 5 L of 25% acetone was added to the ground product, and the mixture was immersed at 30 ° C. for 3 days and extracted. The extract was filtered with a 300 mesh filter cloth, left at 15 ° C. for 7 days, and then matured at low temperature. Then, the extract was filtered using Whatman No. 2 filter paper, and concentrated under reduced pressure at 60 ° C. using a distillation apparatus equipped with a cooling capacitor to dry weight 45.4 g. Mung bean extract was obtained.

Production Example 14

Except for using 50% acetone instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 34.4g mung bean extract.

[Production Example 15]

Except for using 75% acetone instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight 33.1g mung bean extract.

[Production Example 16]

Except for using 100% acetone instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 18.9g mung bean extract.

[Production Example 17]

Except for using 25% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 58.8g mung bean extract.

[Production Example 18]

Except for using 50% ethyl acetate instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 48.1g mung bean extract.

[Production Example 19]

Except for using 75% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry bean extract of 23.9g dry weight.

[Production Example 20]

Except for using 100% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 15.2g mung bean extract.

[Production Example 21]

A green bean extract having a dry weight of 91.2 g was obtained in the same manner as in Preparation Example 13, except that 25% 1,3-butylene glycol was used instead of 25% acetone as the extraction solvent.

[Production Example 22]

Except for using 50% 1,3-butylene glycol instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 73.5g of mung bean extract.

[Manufacture example 23]

Except for using 75% 1,3-butylene glycol instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 53.8g mung bean extract.

[Manufacture example 24]

Except for using 100% 1,3-butylene glycol instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 30.9g mung bean extract.

Test Example 1 Tyrosinase Activity Inhibitory Activity Test

First, tyrosine, a substrate, was dissolved in 0.05 M sodium phosphate buffer (pH 6.8) to prepare a 0.1 mg / ml solution (substrate), and 100 mg of mung bean extract was dissolved in 10 ml of 50% 1,3-butylene glycol. Dilution in the buffer solution was adjusted to 200 ㎍ / ㎖ to prepare an extract sample solution. 0.5 ml of substrate solution was added to a test tube, 0.5 ml of extract sample solution was added thereto, and reacted for 10 minutes in a 37 ° C thermostat. Then, 0.5 ml of 200 U / ml tyrosinase solution (manufactured by SIGMA) extracted from mushrooms was added and stirred. Then, it was reacted for 10 minutes in a 37 ℃ thermostat. After the test tube containing the reaction solution was placed on ice to quench the reaction, the absorbance was measured at 475 nm with a spectrophotometer, and the tyrosinase activity inhibition rate was calculated according to Equation 1 below, and the results are shown in Table 1. . In this case, the absorbance was measured by the same method using 0.5 ml of buffer instead of mung bean extract as a control, and the tyrosinase activity inhibitory activity was calculated using the same.

(Experimental concentration: 200 µg / ml) Experimental substance Tyrosinase activity inhibition rate (%) Experimental substance Tyrosinase activity inhibition rate (%) Preparation Example 1 13.5 Preparation Example 13 15.3 Preparation Example 2 17.3 Preparation Example 14 19.2 Preparation Example 3 20.2 Preparation Example 15 24.5 Preparation Example 4 24.1 Preparation Example 16 30.7 Preparation Example 5 11.4 Preparation Example 17 20.8 Preparation Example 6 28.7 Preparation Example 18 37.9 Preparation Example 7 33.9 Preparation Example 19 43.5 Preparation Example 8 30.4 Preparation Example 20 45.3 Preparation Example 9 34.5 Preparation Example 21 38.4 Preparation Example 10 42.3 Preparation Example 22 53.4 Preparation Example 11 48.6 Preparation Example 23 57.0 Preparation Example 12 46.6 Preparation Example 24 57.4

Hereinafter, the concentrations of mung bean extracts obtained in Preparation Example 22 were adjusted to 5, 25, 50, 100, 200, and 500 µg / ml to determine the inhibition rate of tyrosinase activity for each concentration, and the results are shown in Table 2 below.

Experimental concentration (㎍ / ㎖) Tyrosinase activity inhibition rate (%) 5 7.5 25 13.8 50 24.2 100 33.8 200 53.4 500 68.7

As can be seen in Table 2, the concentration (IC ₅₀ ) of mung bean extract that inhibits tyrosinase activity by 50% is about 182.7 µg / ml, about 5.8 µg / ml of kojic acid, about 45.3 µg / ml of arbutin, and upper limbs. Considering that the extract is about 0.5µg / ml, the whitening effect of mung bean extract is not good.

Test Example 2 melanin production inhibitory test

After 5-6 ml of DMEM medium (4.5 g of glucose, 10% of serum, 1% of antibiotics) was placed in a 25 cm2 T-flask, the mouse-derived B-16 melanoma (ATCC CRL 6323) cell line was frozen. Incubated for 24 hours at 37 ℃ temperature, 5% CO ₂ conditions, and then treated with 0.05% trypsin containing 0.02% EDTA to isolate the cells, incubated in 25 cm 2 T-flask and incubated for 48 hours. . As a result, the cell number obtained was 5.76 × 10 ⁶ cells per flask. Here, 100 μg / mL mung bean extract was diluted in DMEM medium, treated with cultured melanoma cells, and cultured at 37 ° C. for 5 days. After incubation, all of the medium was removed, and the cells were separated by treatment with 1 ml of saline-phosphate buffer solution (PBS) containing 0.02% EDTA and 0.05% trypsin, followed by centrifugation for 5 minutes to collect only cells. The collected cells were treated with 5% trichloroacetate (TCA), stirred, and centrifuged to wash the precipitated melanin with saline-phosphate buffer. Subsequently, 1N NaOH was dissolved and dissolved in the precipitated melanin, the absorbance was measured at 475 nm, and the melanin concentration was determined from the standard concentration curve of the synthetic melanin (Sigma).

(Experimental concentration: 100 µg / ml) Experimental substance Melanin production inhibition rate (%) Experimental substance Melanin production inhibition rate (%) Preparation Example 1 38.0 Preparation Example 13 45.1 Preparation Example 2 45.7 Preparation Example 14 49.8 Preparation Example 3 59.5 Preparation Example 15 55.3 Preparation Example 4 54.2 Preparation Example 16 51.7 Preparation Example 5 21.6 Preparation Example 17 34.0 Preparation Example 6 36.7 Preparation Example 18 38.9 Preparation Example 7 44.8 Preparation Example 19 48.7 Preparation Example 8 45.0 Preparation Example 20 49.3 Preparation Example 9 33.6 Preparation Example 21 49.2 Preparation Example 10 62.5 Preparation Example 22 72.7 Preparation Example 11 69.2 Preparation Example 23 76.0 Preparation Example 12 66.5 Preparation Example 24 79.8 Comparative Production Example 1 50.9

Hereinafter, by adjusting the concentration of mung bean extract untreated group and the mung bean extract obtained in Preparation Example 22 to 10, 50, 100 and 200 ㎍ / ㎖, to determine the melanin content and the inhibition rate of melanin production by concentration, the results are shown in Table 4 And in Table 5. Meanwhile, the same experiment was carried out using kojic acid as a test substance instead of mung bean extract, and the results are described as Comparative Preparation Examples in Tables 4 and 5 below.

Experimental concentration (㎍ / ㎖) Melanin content (ρg / cell) Preparation Example 22 Comparative Production Example 1 No treatment group 4.28 4.28 10 2.57 2.32 50 2.09 2.25 100 1.17 2.10 200 0.76 2.01

Experimental concentration (㎍ / ㎖) Melanin production inhibition rate (%) Preparation Example 22 Comparative Production Example 1 No treatment group - - 10 40.0 45.8 50 51.2 47.4 100 72.7 50.9 200 82.2 53.0

As can be seen in Table 4 and Table 5, it can be seen that the cell culture of melanocytes that produce melanin is excellent in melanin production inhibitory ability of mung bean extract.

Taken together, Test Example 1 and 2 above, mung bean extract is not involved in inhibiting the activity of tyrosinase in the reaction mechanism of skin blackening, but rather plays a role in reducing melanin production by inhibiting some reactions in melanogenesis. Able to know.

Hereinafter, a whitening cosmetic material (Example 1) containing the mung bean extract obtained in Preparation Examples 1 to 24 in an amount of 3.0% by weight and a whitening cosmetic material (comparative example 1) containing kojic acid in an amount of 0.8% by weight were prepared. Then, a whitening efficacy test was performed.

[Example 1 and Comparative Example 1]: Essence

(Unit: parts by weight) ingredient Example 1 Comparative Example 1 Mung Bean Extract 3.0 - Kojic acid - 0.8 glycerin 10.0 10.0 Betaine 5.0 5.0 PEG 1500 2.0 2.0 Allantoin 0.1 0.1 DL-panthenol 0.3 0.3 EDTA-2Na 0.02 0.02 Benzophenone-9 0.04 0.04 Hydroxyethyl cellulose 0.1 0.1 Sodium hyaluronate 8.0 8.0 Carboxy Vinyl Polymer 0.2 0.2 Triethanolamine 0.18 0.18 Octyldodecanone 0.3 0.3 Octyldodeceth-16 0.4 0.4 ethanol 6.0 6.0 Incense, preservative, coloring a very small amount a very small amount Purified water to 100 to 100

[Test Example 3]: whitening efficacy test by clinical experiment

In order to test the clinical whitening efficacy of the cosmetics of the present invention, 40 healthy adult men and women with blemishes, freckles, and pigmentation were randomly divided into two groups (A and B) of 20 people, Example 1 was applied to Group B, and Comparative Example 1 was applied twice a day for 12 weeks, respectively, and the change in skin color was measured using chromata (Minolta CR300) to measure the change in color brightness (ΔL), The whitening effect was measured by objective visual observation by a plurality of skilled workers and subjective visual observation by a subject. The results are shown in Table 6 below. At this time, the degree of whitening efficacy was classified into the following seven ratings.

Evaluation criteria for whitening efficacy:

-3: very worse -2: worse -1: slightly worse 0: no change

1: slightly improved 2: improved 3: highly improved

Subject Change in brightness of skin color (ΔL) Objective evaluation of the skilled person Subjective Evaluation of the Subject A group B group A group B group A group B group One 5.3 2.3 One 0 One One 2 4.9 2.9 3 One 2 One 3 4.5 3.4 One One One One 4 4.7 1.5 0 0 One One 5 4.1 2.6 2 0 One 0 6 4.5 3.8 2 One 2 2 7 4.8 0.8 One One 2 One 8 3.7 0.3 3 One One 2 9 5.7 2.7 0 One 0 0 10 3.9 2.2 One 0 0 0 11 4.0 3.6 One 0 0 -One 12 3.3 3.5 2 0 One 0 13 4.6 2.5 2 One 3 2 14 4.4 1.9 One 0 One One 15 4.3 2.0 3 0 3 One 16 5.6 3.1 2 0 One 0 17 5.2 2.8 One 0 One 0 18 5.0 2.1 0 0 One 0 19 5.3 3.7 0 0 0 0 20 5.2 2.5 3 2 One 0 medium 4.7 2.5 1.45 0.45 1.15 0.6

As can be seen in Table 6, the average ΔL value of the A group to which the cosmetic composition containing the mung bean extract of the present invention is applied is 4.7 (P <0.01), of the B group to which the cosmetic composition containing kojic acid is applied. The mean ΔL value was 2.5 (P> 0.05), and in the whitening evaluation by the expert, the A group was 1.45 (P <0.01), and the B group was 0.45 (P> 0.05). P <0.05) and B group showed 0.6 (P> 0.05), and it can be seen that the clinical whitening efficacy of group A is more excellent when the above results are combined.

Test Example 4 Test of Stability of Formulation

In order to test the stability of the cosmetic formulation of the present invention, Example 1 and Comparative Example 1 were stored in an opaque glass container for 2 weeks in a constant temperature bath at a constant temperature of 45 ℃ and kept completely at 4 ℃ After storing for 2 weeks in an opaque glass jar in a shaded refrigerator, the degree of discoloration was measured. The results are shown in Table 7 below. At this time, the degree of product discoloration was evaluated by classifying into the following six grades.

Product discoloration evaluation criteria:

0: no change 1: very little change 2: little change

3: slightly worse 4: very badly 5: very severely

Temperature Discoloration degree of test substance Example 1 Comparative Example 1 45 ℃ 0.5 5.0 4 ℃ 0 2.0

As can be seen in Table 7, the cosmetic composition containing the mung bean extract of the present invention is hardly discolored, it can be seen that the stability as a formulation is large.

[Test Example 5]: Skin irritation test

In order to test the skin irritation degree of the cosmetic of the present invention, Example 1 and Comparative Example 1 were removed after applying for 24 hours by the Patch Test method, and the skin irritation degree appeared at this time was measured and compared. The results are shown in Table 8 below. At this time, skin irritation degree was evaluated by classifying into the following six grades.

Skin irritation evaluation criteria:

0: no stimulation 1: almost no stimulation 2: little stimulation

3: Slightly Severe Stimulus 4: Severe Stimulation 5: Severe Stimulation

Elapsed time Skin irritation degree Example 1 Comparative Example 1 24 hours 0.5 5.0 48 hours 0 1.5

Hereinafter, based on the results of the above test examples, by presenting a cosmetic composition of various formulations that can provide a skin lightening effect by containing mung bean extract. However, the composition of the present invention is not limited to the following formulation examples.

Formulation Example 1 Softener (Skin Lotion)

Ingredient Parts by weight Mung Bean Extract 0.1 1,3-butylene glycol 6.0 glycerin 4.0 Oleyl alcohol 0.1 Polysorbate 20 0.5 ethanol 15.0 Benzophenone-9 0.05 Incense, preservative a very small amount Purified water to 100

Formulation Example 2 Nutrients (Milk Lotion)

Ingredient Parts by weight Mung Bean Extract 1.0 Propylene glycol 6.0 glycerin 4.0 Triethanolamine 1.2 Tocopheryl Acetate 3.0 Floating paraffin 5.0 Squalane 3.0 Macadamia Nut Oil 2.0 Polysorbate 60 1.5 Sorbitan sesquioleate 1.0 Carboxyvinyl Polymer 1.0 Incense, preservative a very small amount Purified water to 100

Formulation Example 3 Nutrition Cream

Ingredient Parts by weight Mung Bean Extract 3.0 vaseline 7.0 Liquid paraffin 10.0 Beeswax 2.0 Polysorbate 60 2.0 Sorbitan sesquioleate 2.5 Squalane 3.0 Propylene glycol 6.0 glycerin 4.0 Triethanolamine 0.5 Carboxy Vinyl Polymer 0.5 Tocopheryl Acetate 0.1 Incense, preservative a very small amount Purified water to 100

Formulation Example 4 Massage Cream

Ingredient Parts by weight Mung Bean Extract 0.1 Propylene glycol 6.0 glycerin 4.0 Triethanolamine 0.5 Beeswax 2.0 Tocopheryl Acetate 0.1 Polysorbate 60 3.0 Sorbitan sesquioleate 2.5 Cetearyl Alcohol 2.0 Liquid paraffin 30.0 Carboxy Vinyl Polymer 0.5 Incense, preservative a very small amount Purified water to 100

Formulation Example 5 Pack

Ingredient Parts by weight Mung Bean Extract 3.0 Propylene glycol 2.0 glycerin 4.0 Carboxyvinyl Polymer 0.3 ethanol 7.0 Fiji-40 Hydrogenated Castor Oil 0.8 Triethanolamine 0.3 Incense, preservative a very small amount Purified water to 100

As described above, by using mung bean extract as a whitening ingredient of the whitening cosmetics, it is possible to provide a whitening cosmetic composition exhibiting excellent clinical whitening effect by the melanin production inhibitory effect of mung bean extract and improving instability and skin safety in the formulation. have.

Claims (3)

A whitening cosmetic composition comprising mung bean extract in an amount of 0.01 to 20.0% by weight based on the total weight of the composition. The method of claim 1, wherein the mung bean extract is added water or acetone, ethyl acetate or 1,3-butylene glycol aqueous solution to the mung bean powder, and then 1 to 20 at a temperature of 50 to 90 ℃ in an extractor with a cooling capacitor After heating for a time, the whitening cosmetic composition, characterized in that the extraction solvent was obtained by concentrating under reduced pressure in a distillation apparatus with a cooling capacitor. The extract of claim 1, wherein the mung bean extract is extracted by adding water, or acetone, ethyl acetate or 1,3-butylene glycol aqueous solution to the mung bean powder, and then immersing it at a temperature of 5 to 40 ° C. for 1 to 15 days. A whitening cosmetic composition, characterized in that the solvent is obtained by concentrating under reduced pressure with a distillation apparatus equipped with a cooling capacitor.