Preparation method for rose extract and cosmetic

Abstract

The invention relates to a preparation method for rose extract. The preparation method comprises the following steps of: (a) mixing dry roseleaves or enzyme-inactivated fresh roseleaves with deionized water; regulating potential of hydrogen (pH) to 4.5-5.5; and grinding to obtain feed liquid; (b) adding the feed liquid obtained in the step (a) to an enzyme reactor; adding cellulase accounting for 0.02-0.05 percent of the weight of the feed liquid and pectinase accounting for 0.02-0.04 percent of the weight of the feed liquid; performing enzymolysis for 0.5-1.5 hours at the temperature of 45-50 DEG C at the pH of 4.5-5.5; and then, inactivating enzymes to obtain mixed feed liquid; (c) centrifuging the mixed feed liquid obtained in the step (b), and fetching supernate; (d) filtering the supernate by using a membrane to obtain filtrate; and (e) adding tea polyphenol to the filtrate, sterilizing and packaging. According to the preparation method for the rose extract, cell walls of the roses are broken by adopting the enzymolysis technology to enable active principles to be released from the cells, and moreover, the rose color and flavor are kept. Meanwhile, polysaccharide generated by proper enzymolysis also has a certain cosmetic effect. Moreover, the invention provides a cosmetic containing roseleaf and rose extracts and the tea polyphenol.

Description

technical field [0001] The invention relates to a process for extracting roses, in particular to a method for preparing rose extracts and cosmetics containing the extracts. Background technique [0002] At present, the world's cosmetics market tends to add pure natural raw materials, and cosmetics made of rose extracts are also called biological cosmetics. gaze. The annual increase rate of national demand for rose cosmetics is more than 12%, and the potential in the international market is also great. Therefore, the development of rose cosmetics has a broad market prospect. [0003] In terms of the realization of the functional ingredients of roses, it is generally achieved by adding rose essential oil and rose water. Rose water is a by-product of rose essential oil extraction. The production process of rose water is generally to put fresh roses into a distillation tank , steam heating and pressure distillation, the steam after distillation is cooled and condensed to form...

AI Technical Summary

Problems solved by technology

The rose water obtained by this method has the following problems: (1) the active ingredient content is small, only part of the water-soluble ingredients enter the rose water, and most of the active ingredients remain in the rose residue; (two) the active ingredients are low in activity, Most of the active ingredients in the petals are heat-sensitive, and high temperature and high pressure for a long time will destroy the heat-sensitive ingredients in the petals; (3) Most of the rose water is colorless and has no natural rose color. Add it to cosmetics, if necessary To achieve the rose color, additional pigments need to be added; (4) Rose flower water has a cooking smell. Due to long-term high-temperature distillation, the flower water has an acidic cooking smell. Adding it to the product will affect the fragrance of the product, which needs to be processed by essence, etc. adjust

[0006] The specific problems are: 1. Fresh roses are used as raw materials and added to products through pasteurization pretreatment. The disadvantages are that it is easy to cause color fading, loss of nutrients and changes in shape, which affects the desire to buy. Artificial pigments are adjusted, which is contrary to the original intention of adding natural ingredients; or directly adding untreated fresh petals, but it is easy to cause subsequent microbial contamination. Generally, a large amount of preservatives are used to achieve the antiseptic effect, but even so, because the petals are not processed. Color protection treatment, the color of the petals is easy to fade quickly, and it is usually compensated by adding additional pigments

2. Using dried rose petals as raw materials, the flower color and active ingredients will be lost into the pre-cooking liquid through high-temperature cooking. The pre-cooking liquid is generally discarded, and only soft, rotten and colorless rose petals are used, and then the cosmetics added to it Add pigments to compensate the color; or directly add dry rose petals, but usually the dry rose petals have not undergone relevant treatment, the rose petal cell structure changes, the rehydration is easy to dissolve the pigment, the flower color is dim, and the petals are wilted, which affects the appearance. The general drying process will cause the damage and loss of the active ingredients of the petals