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A kind of purslane fermented puree cosmetic and preparation method and application thereof

A technology for fermenting puree and purslane, applied in the biological field, can solve problems such as damage to the environment, and achieve the effects of simplifying production steps, saving production costs, and improving structure and function

Active Publication Date: 2018-08-24
SHANGHAI BIOTRULY BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method introduces organic matter in the extraction process, which not only damages the environment, but also has potential safety hazards in the application process.

Method used

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  • A kind of purslane fermented puree cosmetic and preparation method and application thereof
  • A kind of purslane fermented puree cosmetic and preparation method and application thereof
  • A kind of purslane fermented puree cosmetic and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1, preparation purslane fermentation protoplasm

[0044] Purslane fermented puree is prepared according to the following steps:

[0045] (1) The concentration of 12mL obtained in 20mL step 3 is 10 5 ~10 8 CFU / mL fermented bacteria liquid was inoculated into 25g of purslane dry powder and 300mL of water to obtain a fermentation system;

[0046] (2) Fermenting the above fermentation system in a shaker at 38° C. for 28 hours to obtain a fermentation product;

[0047] (3) Sterilize the above-mentioned fermentation product at 115°C for 20 minutes to inactivate the bacteria to obtain the sterilized fermentation product; centrifuge the sterilized fermentation product at 4000 r / min and a centrifugal radius of 9 cm for 20 minutes, discard Precipitate and collect the supernatant, which is the fermented puree of purslane.

Embodiment 2

[0048]Embodiment 2, the application of purslane fermented protoplasm as cosmetics

[0049] 1. The properties of purslane fermented puree makeup

[0050] The fermented puree prepared in Example 1 was decolorized and deodorized by activated carbon. Its appearance is a viscous liquid, and its color is light yellow to brownish yellow. The pH value is 5.2-6.3, the viscosity is 200-500cP, the soluble solid content is 2.0-6.0%, the total number of colonies is less than 50CFU / mL, and no pathogenic bacteria are detected. According to the hygienic standard GB7916-87 for cosmetics, the total number of bacteria in cosmetics is not higher than 1000CFU / ml, so this fermented puree meets the quality requirements of cosmetics.

[0051] The component analysis of the purslane fermented puree is carried out. The protein detection method refers to GB5009.5-2010; the crude polysaccharide detection method refers to GB / T 5009.8-2008; the flavonoid detection method refers to GB / T 5009.124-2003; The...

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Abstract

The invention discloses a purslane fermentation protoplasm cosmetic and a preparation method and application thereof. The preparation method of the purslane fermentation protoplasm cosmetic comprises the following steps that 20-30 g of dry purslane powder, 250-300 ml of water and 5-15 ml of ferment bacteria with the concentration of 105-108 CFU / mL are mixed to obtain an initial system, and ferment cultivation is performed on the initial system to obtain purslane fermentation protoplasm. Lactobacillus, specifically lactobacillus delbrueckii, is adopted as the ferment bacteria. According to the purslane fermentation protoplasm cosmetic and the preparation method and application thereof, a fermentation engineering technology is adopted, and the active ingredients in the purslane are kept to the maximum extent; compared with a traditional water extraction method, organic solvent is prevented from being introduced, and therefore safety and environment protection are achieved; foreign substances such as enzymes do not need to be added, not only the production cost is reduced, but also the production steps are maximumly simplified, therefore, large-scale production and industrial production can be achieved through the fermentation technique, and the stability of the cosmetic quality can be fully guaranteed.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a purslane fermented puree cosmetic and its preparation method and application. Background technique [0002] Purslane (Portulaca oleracea L.), also known as grasshopper vegetable, long-lived vegetable, horse tongue vegetable, etc., is a whole plant of the family Portulaca oleracea. It is mostly used as medicine with its dry aboveground part. In Sichuan, all over the country. Sour and cold in nature and flavor, it has the effects of clearing away heat and detoxification, cooling blood and stopping bleeding. Purslane is rich in organic acids, flavonoids, terpenoids, alkaloids and other substances. Recent pharmacological studies have shown that purslane has the effects of lowering blood fat, lowering blood sugar, and anti-atherosclerosis. Our country is rich in resources of purslane, which provides favorable conditions for the development and application of purslane. Wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/9789A61Q19/00A61Q19/02A61Q19/08
Inventor 王昌涛李萌方国忠方晓薇赵丹张佳婵王冬冬
Owner SHANGHAI BIOTRULY BIOTECH CO LTD
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