A preservative composition containing vine tea extract and its application in preparing cosmetics
A technology of vine tea extract and preservative, applied in the field of cosmetics, can solve the problems of broad-spectrum bacteriostasis, the mechanism needs to be further studied, and the effect is unstable.
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Embodiment 1
[0016] Embodiment 1 Contains the establishment of the bacteriostatic composition of vine tea extract
[0017] 1. Main materials and instruments
[0018] Escherichia coli (Escherichia coli) ATCC25922, Staphylococcus aureus (Staphylococcusaureus) ATCC6538, Pseudomonas aeruginosa (Pseudomonas aeruginosa) ATCC27853, Candida albicans (Candida albicans) ATCC10231, (Aspergillus niger) ATCC16404, all provided by our laboratory Provided: Vine Tea, Beijing Tongrentang Pharmacy; Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa and other bacteria use nutrient agar medium, fungi such as Aspergillus niger and Candida albicans use Bengal red medium, both Biochemical reagents, Beijing Land Bridge Technology Co., Ltd.; nutrient broth liquid medium, tryptone soybean agar medium, tryptone soybean broth medium, all biochemical reagents, Beijing Land Bridge Technology Co., Ltd.; PE9010, biochemical reagents, Beijing Baierdi Biotechnology Co., Ltd.; other reagents were of domesti...
Embodiment 2
[0058] Embodiment 2 Contains the antibacterial composition of vine tea extract the purposes in the preparation of cosmetics
[0059] 1. Preparation of cream
[0060] Considering that the color of the vine tea extract will affect the perception of the actual product, the concentration of the vine tea extract was reduced to 6.25 mg (crude drug amount) / mL during the preparation of the cream. Add the compound preservative into the oil phase together. The oil phase and the water phase are respectively placed in a constant temperature water boiler and heated to 80°C. Use 7000rpm to homogenize the water phase. At the same time, mix the oil phase components evenly and slowly pour them into the water. In the phase components, after homogenizing for 3 minutes, stir and cool to room temperature, and finally form a cream shape, and adjust the pH value to 6.0. Cream formulations are shown in Table 7.
[0061] Table 7 Cream formula table
[0062]
[0063]
[0064] 2. Microbial chal...
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