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Garlic extract containing protein peptide for cosmetics and preparation method thereof

A technology of garlic extract and protein peptide, which is applied in the direction of cosmetic preparations, medical preparations containing active ingredients, cosmetics, etc., can solve the problems of destruction, high cost, and complicated purification methods of alliin, and achieve the promotion of blood circulation, Restores supple, skin-friendly effects

Active Publication Date: 2020-08-14
欧露莲生物科技(广东)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing alliin purification method is relatively complicated. If the content of alliin in the garlic extract is increased, the cost is also high, and other ingredients that are beneficial to skin care are removed, especially the activity of protein peptides in garlic is destroyed. In addition, the extract used for cosmetics does not require such a high alliin content, therefore, a garlic extract suitable for cosmetics containing protein peptides and its preparation method have been developed

Method used

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  • Garlic extract containing protein peptide for cosmetics and preparation method thereof
  • Garlic extract containing protein peptide for cosmetics and preparation method thereof
  • Garlic extract containing protein peptide for cosmetics and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A method for preparing a garlic extract containing protein peptides for cosmetics, comprising the following steps:

[0048] 1. Garlic pretreatment: wash the garlic, peel it, and then freeze it at low temperature for 30 minutes;

[0049] 2. Dry ice prefabrication, dry ice pellets are prepared, and the dry ice pellets are square, with a size of 0.5mm*0.5mm*0.5mm;

[0050] 3. Prefabrication of ice particles, making ice particles, and the ice particles are round, with a particle size of 0.3mm;

[0051] 4. Prefabrication of the grinding mixture, mixing dry ice and ice particles at a weight ratio of 1:1.3 to make a grinding premix;

[0052]5. Low-temperature grinding, the pretreated garlic and the grinding premix are put into a frozen grinder in a weight ratio of 1.5:1 for low-temperature grinding to obtain ground material, the grinding temperature is -10°C, and the grinding time is 30 minutes;

[0053] 6. To inactivate alliinase, heat the grind to 58.1°C under the conditio...

Embodiment 2

[0065] A method for preparing a garlic extract containing protein peptides for cosmetics, comprising the following steps:

[0066] 1. Garlic pretreatment: wash the garlic, peel it, and then freeze it at low temperature for 30 minutes;

[0067] 2. Dry ice prefabrication, dry ice pellets are prepared, and the dry ice pellets are square, with a size of 0.5mm*0.5mm*0.5mm;

[0068] 3. Prefabrication of ice particles, making ice particles, and the ice particles are round, with a particle size of 0.3mm;

[0069] 4. Prefabrication of the grinding mixture, mixing dry ice and ice particles at a weight ratio of 1:1.4 to make a grinding premix;

[0070] Five, low-temperature grinding, the pretreated garlic and the grinding premix are put into a frozen grinder in a weight ratio of 1.6:1 for low-temperature grinding to obtain ground material, the grinding temperature is -10°C, and the grinding time is 30 minutes;

[0071] 6. To inactivate alliinase, heat the grind to 58.1°C under the cond...

Embodiment 3

[0081] A method for preparing a garlic extract containing protein peptides for cosmetics, comprising the following steps:

[0082] 1. Garlic pretreatment: wash the garlic, peel it, and then freeze it at low temperature for 30 minutes;

[0083] 2. Dry ice prefabrication, dry ice pellets are prepared, and the dry ice pellets are square, with a size of 0.5mm*0.5mm*0.5mm;

[0084] 3. Prefabrication of ice particles, making ice particles, and the ice particles are round, with a particle size of 0.3mm;

[0085] 4. Prefabrication of the grinding mixture, mixing dry ice and ice particles at a weight ratio of 1:1.5 to make a grinding premix;

[0086] Five, low-temperature grinding, the pretreated garlic and the grinding premix are put into a frozen grinder in a weight ratio of 1.7:1 for low-temperature grinding to obtain ground material, the grinding temperature is -10°C, and the grinding time is 30 minutes;

[0087] 6. To inactivate alliinase, heat the grind to 58.1°C under the cond...

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Abstract

The invention discloses a garlic extract containing protein peptide for cosmetics and a preparation method thereof. The garlic extract does not contain allicin and contains alliin, protein peptide, protein, free amino acid, hydrolyzed amino acid, soluble sugar, polysaccharide, mineral nutrient elements and the like, wherein the content of alliin is 1-6%, and the effective components such as protein peptide, soluble sugar and polysaccharide in garlic are retained. The content of protein peptide is 2.8-3.2%, and the content of protein is 9-15%. The total content of free amino acid is 3.8-4.3%, wherein the content of lysine is 1.8-2.3%. The total content of hydrolyzed amino acid is 6-8%, wherein the content of arginine is 1.9-2.2%. According to the invention, the low-temperature grinding technology and the inactivated component alliinase technology are adopted, so that the generation of allicin in the garlic extract can be avoided, and the components such as alliin, protein peptide, protein and free amino acid beneficial to skin can be retained; and no chemical solvent is used in the extraction process, so that the garlic extract is energy-saving and environment-friendly, the naturalproperty of garlic peptide and the original characteristics of biological raw materials are kept, and the garlic extract is a new material in the field of cosmetics.

Description

technical field [0001] The invention relates to the field of garlic extracts, in particular to a garlic extract containing protein peptides used in cosmetics and a preparation method thereof. Background technique [0002] Garlic is quite rich in nutrients, and it also has good therapeutic and medicinal value. Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, and also contain fat, minerals, protein peptides, etc. Among them, all protein peptides rich in garlic are also collectively referred to as garlic peptides. 100g of fresh garlic contains 4.4g of protein, 0.2g of fat, 23g of carbohydrate, 0.7g of crude fiber and 1.3g of ash. Garlic is also rich in sulfur-containing compounds, among which allicin has medical and health functions such as sterilization, antibacterial, anti-cancer, and anti-aging. The precursor of allicin is alliin. Alliin in garlic exists in a stable and odorless form, and forms a colorless oily allicin under the catalysis of alliina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9794A61Q9/00A61Q19/08A61Q19/02A61Q17/00A61Q17/04A61P17/10
CPCA61K2800/805A61Q9/00A61Q17/005A61Q17/04A61Q19/02A61Q19/08A61K8/9794A61P17/10
Inventor 沈衡平
Owner 欧露莲生物科技(广东)有限公司
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