Composition for improving chloasma, preparation method and application thereof

Abstract

The present invention discloses a composition for improving chloasma, and its preparation method and application, for solving the problem that when oral tranexamic acid is stopped for a period of time during the treatment of chloasma, the problem of recurrence will occur after a short time. A composition for improving chloasma, in parts by weight, comprising the following raw material components: 1-10 parts of tomato seed oil, 10-15 parts of grape seed extract, 1-10 parts of Guanshan cherry, 1-15 parts of beeswax, 20-60 parts of vegetable oil, 20-60 parts of gel peel; wherein, the gel peel is composed of gelatin, glycerin and water. The composition provided by the application has a synergistic effect on inhibiting the production of melanin among the components. A preparation method for improving chloasma composition, the preparation method is simple, the steps are controllable, and the quality and stability of the composition for improving chloasma are improved. An application is also provided, the composition for improving chloasma has excellent inhibition of melanin production, and is rich in a variety of antioxidant active substances, and has a very excellent effect on freckle removal and whitening.

Description

Technical Field

[0001] The present invention belongs to the technical field of cosmetic products, and in particular relates to a composition for improving chloasma, a preparation method thereof, and an application thereof. Background Art

[0002] Melasma is a chronic, acquired facial hyperpigmentation skin disease, a manifestation of abnormal pigment metabolism. Clinically, it presents as symmetrical, light or dark brown patches of varying shades and unclear boundaries across the cheeks, forehead, and jawline. The incidence rate among Asian women of childbearing age is as high as 30%. Melasma is prone to recurrence and difficult to cure. In today's society, where frequent interactions and a focus on appearance are common, this condition can cause significant challenges for patients in their education, employment, social life, and marriage and family life.

[0003] According to the 2021 edition of the Chinese Expert Consensus on the Diagnosis and Treatment of Chloasma, the principles of treatment for chloasma are to reduce melanin production, anti-inflammation, inhibit angiogenesis, repair the skin barrier, and resist photoaging. Oral tranexamic acid is often used to treat chloasma clinically. Tranexamic acid mainly uses the inhibitory effect of the plasminogen-plasmin system to interfere with the mutual promotion of melanocytes and keratinocytes, thereby reducing the activity of tyrosinase, thereby inhibiting melanin synthesis and treating chloasma. However, clinical observations have found that the effect of oral tranexamic acid on the treatment of chloasma will recur one month after stopping taking it. After all, tranexamic acid is a drug and should not be taken for a long time. There are also adverse reactions and contraindications such as gastrointestinal reactions, decreased menstrual volume, and it is contraindicated in patients with a history of thrombosis, angina pectoris, and stroke. Summary of the Invention

[0004] The purpose of the present invention is to solve the problems that when tranexamic acid is taken orally for a period of time in the treatment of chloasma, recurrence will occur after a short period of time if it is stopped; and that oral administration of tranexamic acid is prone to cause many adverse reactions and taboos. A composition for improving chloasma, a preparation method and application thereof are provided.

[0005] In the first aspect, a composition for improving chloasma adopts the following technical solution:

[0006] A composition for improving chloasma, comprising the following raw materials, in parts by weight: 1-10 parts of tomato seed oil, 10-15 parts of grape seed extract, 1-10 parts of cherry blossoms, 1-15 parts of beeswax, 20-60 parts of vegetable oil, and 20-60 parts of gel peel;

[0007] Among them, gel peel is composed of gelatin, glycerin and water.

[0008] By adopting the above-mentioned technical scheme, the composition for improving chloasma provided by the present application has tomato seed oil, grape seed extract, and cherry blossoms in the components which have a synergistic effect on inhibiting and reducing the production of melanin; beeswax and vegetable oil have excellent moisturizing properties and stability, and can maintain the taste, appearance and shelf life; the outer gel peel isolates the composition from the air to prevent the effective ingredients from being oxidized, and at the same time has the characteristics of good taste, good toughness, not easy to deform, and easy to carry.

[0009] Tomato seed oil is rich in unique carotenoids, including phytoene and phytoene, which are rare carotenoids. Their content in tomato seed oil can reach 7-10%. They selectively accumulate in the skin, with their highest absorption peak in the ultraviolet spectrum. This protects melanocytes from UVA and UVB radiation in daily sunlight, preventing melanin accumulation. It also prevents collagen damage, maintains skin barrier integrity, increases the body's ability to scavenge superoxide radicals, alleviates photoaging, inhibits the release of inflammatory factors, and improves skin inflammation.

[0010] Grape seed extract contains oligomeric proanthocyanidins, which can inhibit the activity of MITF, the main regulator of melanocyte survival and pigment production, as well as the activity of tyrosinase (TYR), the rate-limiting enzyme in the melanin production process, thereby fundamentally inhibiting the body's melanin production.

[0011] Guanshan cherry blossoms contain caffeoyl glucose and quercetin glycosides, which inhibit the production of advanced glycation end products (AGEs) in the skin, suppressing inflammation while promoting collagen and matrix production. AGEs in the skin increase the expression of melanogenesis-related molecules in melanocytes, inducing melanocyte production. Furthermore, the production of AGEs in the skin continuously cross-links with nearby collagen and elastin, leading to dull, rough, and sagging skin, significantly impacting its aesthetic appearance.

[0012] Preferably, the composition for improving chloasma further comprises 0.1-5 parts of astaxanthin oil, 0.1-5 parts of N-acetylneuraminic acid, 0.1-5 parts of milk thistle seed oil, and 0.1-8 parts of phospholipids.

[0013] By adopting the above technical solution, astaxanthin oil, N-acetylneuraminic acid, and milk thistle seed oil synergistically enhance the improvement of melasma and inhibit melanin production. At the same time, they have antioxidant effects, enhance cell activity and cell immunity.

[0014] Astaxanthin oil has the strongest antioxidant activity. The health benefits of astaxanthin include photoprotection, antioxidant, anti-inflammatory and anti-apoptosis. It can insert itself into the phospholipid bilayer of the cell membrane to maintain the integrity of the cell membrane, completely protect the redox state and functional integrity of the mitochondria, and at the same time increase skin moisture content, repair fine lines, and prevent ultraviolet damage to the skin.

[0015] N-acetylneuraminic acid is a key component of biological membranes. Modern pharmacological research has shown that it can enhance cell activity, improve cellular immunity, and slow cell aging. Furthermore, it can inhibit oxidative stress and the activity of tyrosine hydroxylase and dopahydroxylase, thereby blocking the production and deposition of skin pigments and inhibiting the formation of melanin in the skin.

[0016] Milk thistle seed oil contains silybin, a naturally occurring flavonolignan that has the effect of inhibiting skin melanin and erythema.

[0017] Preferably, the mass ratio of gelatin, glycerin and water is (0.6-1.0):(0.4-0.6):(0.8-1.0).

[0018] By adopting the above technical solution, the gel peel is composed of gelatin, glycerin and water, which has moisturizing properties and toughness, and maintains the taste, appearance and shelf life. The ratio between the three makes the stability and moisturizing properties of the composition optimal.

[0019] In a second aspect, a method for preparing a composition for improving chloasma adopts the following technical solution:

[0020] The method for preparing any of the above-mentioned compositions for improving chloasma comprises the following steps:

[0021] Step (1): Grape seed extract and Prunus guanylica L. are weighed and crushed to obtain solid powder; vegetable oil and beeswax are dissolved, tomato seed oil and the solid powder are added, mixed evenly, sieved, and degassed to obtain a sandwich liquid;

[0022] Step (2): After mixing water and glycerin evenly, add gelatin, seal and evacuate, maintain negative pressure and stir until dissolved, degas, and keep warm to obtain gel peel liquid;

[0023] Step (3): respectively loading the sandwich liquid and the gel peel liquid into a forming device for forming, rapidly cooling and shaping, and drying to obtain the chloasma improving composition.

[0024] By adopting the above technical solution, the preparation method of the chloasma-improving composition provided in this application is simple and convenient, and can quickly prepare a high-quality chloasma-improving composition. At the same time, each step in the preparation method is controllable, which can improve the quality and stability of the composition.

[0025] Preferably, the step (1) comprises the following steps: grape seed extract, N-acetylneuraminic acid, and Prunus guanylica are weighed and crushed to obtain a solid powder; vegetable oil and beeswax are dissolved, tomato seed oil, solid powder, astaxanthin oil, milk thistle seed oil, and phospholipids are added, mixed evenly, sieved, and degassed to obtain a sandwich liquid.

[0026] By adopting the above technical solution, N-acetylneuraminic acid, astaxanthin oil, milk thistle seed oil, and phospholipids are also added to further improve the effect of inhibiting melanin production. At the same time, phospholipids are used as emulsifiers to prevent the formation of precipitates, while improving the chloasma composition and having good biocompatibility.

[0027] Preferably, the step (1) comprises the following steps: weighing and crushing grape seed extract, N-acetylneuraminic acid, and Guanshan cherry, and passing through a 100-200 mesh sieve to obtain a solid powder; heating beeswax and half of the vegetable oil at a temperature of 65-75° C. to dissolve, adding the remaining amount of vegetable oil, tomato seed oil, solid powder, astaxanthin oil, and milk thistle seed oil, mixing evenly, passing through a 100-200 mesh sieve, and degassing for 10-20 minutes under a vacuum degree of ≤0.05 MPa to obtain a sandwich liquid.

[0028] By adopting the above technical solution, grape seed extract, N-acetylneuraminic acid, and Kwanzan cherry are crushed and sieved to form a suspension in the liquid, thereby preventing precipitation from forming when the liquid is left standing for a long time; beeswax and half the amount of vegetable oil are first heated and dissolved to avoid the formation of aggregates in the liquid when beeswax and solid powder are added at the same time, thereby preventing them from being fully dissolved, thereby improving production efficiency; after being fully dissolved, the liquid is sieved and quickly degassed in a vacuum environment to further prevent the formation of precipitation when the liquid is left standing for a long time.

[0029] Preferably, the step (2) comprises the following steps: uniformly mixing water and glycerin, adding gelatin at a temperature of 70-80°C, sealing and evacuating, maintaining negative pressure and stirring until the gelatin is dissolved; degassing for 20-40 minutes at a vacuum degree of ≤0.08Mpa; and keeping warm at a temperature of 55-65°C to obtain a gel peel liquid.

[0030] By adopting the above technical solution, the temperature is increased and vacuum is applied to dissolve gelatin under stirring conditions, thereby improving production efficiency; after degassing in a vacuum, the material is kept warm to prevent the material liquid from forming gel when the temperature is cooled, thereby avoiding clogging the nozzle of the nozzle body during the subsequent molding process.

[0031] Preferably, the step (3) comprises the following steps: respectively charging the sandwich liquid and the gel peel liquid into a molding device for molding, rapidly cooling to 22-24°C, rolling and cooling in an auger for 10-20 minutes to set the shape, and drying for 6-10 hours to obtain the chloasma improving composition.

[0032] By adopting the above technical solution, the formation of the chloasma composition in the molding equipment is improved, the temperature is reduced and the shape is fixed in the auger, so as to avoid the gels from sticking to each other and being unable to separate due to excessive temperature. The gel particles after shaping and drying are distinct, which is convenient for sorting and packaging.

[0033] Preferably, the liquid temperature is controlled at 55-60°C; the temperature of the gel peel liquid spray body is 35-45°C; the weight of the gel candy center is 0.50-0.60g / piece;

[0034] and / or, the auger temperature is 22-24°C and the humidity is 35-45%;

[0035] and / or, the darkroom temperature is 18-28°C and the relative humidity is ≤30%.

[0036] By adopting the above technical solution, the temperature of the liquid is controlled to prevent the temperature from being too cold and forming gel in the liquid tank, which makes the spray body unable to work normally; the quality of the sandwich is controlled to facilitate taking; the temperature and humidity in the auger are strictly controlled to avoid sticking between the gel particles; and the gel particles are dried in a dark room and the temperature and humidity are controlled to maintain the biological activity of the gel particles and avoid oxidation that reduces the effect.

[0037] In a third aspect, an application of a composition for improving chloasma adopts the following technical solution:

[0038] Any of the above-mentioned compositions for improving chloasma is used in freckle-removing and whitening products.

[0039] By adopting the above technical solution, the composition for improving chloasma has excellent inhibition of melanin production, and is rich in a variety of antioxidant active substances, and has a very excellent effect on removing spots and whitening. DETAILED DESCRIPTION

[0040] The following examples further describe in detail a composition for improving chloasma, its preparation method and application according to the present invention. For the sake of simplicity of description, this document cannot enumerate all the alternative technical features and implementation schemes contained in the present invention. Therefore, those skilled in the art should know that any technical features and implementation schemes in this embodiment do not limit the scope of protection of the present invention, and the scope of protection includes any alternative technical features and implementation schemes adopted by all those skilled in the art without creative work. Specifically, the implementation schemes obtained by replacing any technical feature in the present invention or combining any two or more technical features provided by the present invention should be within the scope of protection of the present invention. For those in the examples where specific techniques and conditions are not specified, the techniques and conditions described in the literature in this field or the product instructions shall be followed. For those reagents or instruments used where the manufacturer is not specified, they are all conventional products that can be purchased commercially.

[0041] In the following examples of the present application, tomato seed oil, grape seed extract, cherry blossom, lecithin, astaxanthin oil, N-acetylneuraminic acid, milk thistle seed oil, beeswax and vegetable oil are stored separately, and the storage environment is a constant temperature and humidity environment of 0-25°C and 0-65% RH.

[0042] The specific components used in the following examples are as follows:

[0043] Tomato seed oil: total content of phytoene and phytoene is 5-10 wt%;

[0044] Grape seed extract: proanthocyanidin content is 90-95wt%;

[0045] Vegetable oil: Vegetable oil is selected from any one of soybean oil, sunflower oil, olive oil, perilla seed oil, linseed oil, corn oil and safflower oil, or a mixture of two or more of them in equal proportions;

[0046] Phospholipids: derived from soybean extract;

[0047] Astaxanthin oil: Haematococcus pluvialis extract.

[0048] Example

[0049] Example 1

[0050] Example 1 provides a composition for improving chloasma, comprising the following raw materials in parts by weight: 1 part of tomato seed oil, 10 parts of grape seed extract, 10 parts of cherry blossoms, 1 part of beeswax, 20 parts of vegetable oil, and 20 parts of gel peel;

[0051] The vegetable oil is a mixture of soybean oil and sunflower oil in equal proportions;

[0052] The gel peel is composed of gelatin, glycerin and water in a mass ratio of 1.0:0.4:0.85.

[0053] Example 1 also provides a method for preparing a composition for improving chloasma, comprising the following steps:

[0054] Step (1), grape seed extract and Kwanzan cherry are weighed and crushed, and passed through a 100-mesh sieve to obtain a solid powder; beeswax and 10 parts of vegetable oil are heated and dissolved at a temperature of 65° C., the remaining 10 parts of vegetable oil, tomato seed oil, and the solid powder are added, mixed evenly, passed through a 100-mesh sieve, and degassed for 10 minutes under a vacuum degree of ≤0.05 MPa to obtain a sandwich liquid;

[0055] Step (2), water and glycerin are mixed evenly, gelatin is added at a temperature of 70°C, the mixture is sealed and vacuumed, and negative pressure is maintained and stirred until the gelatin is dissolved; degassing is carried out at a vacuum degree of ≤0.08Mpa for 20 minutes; and heat preservation is carried out at a temperature of 55°C to obtain a gel peel liquid;

[0056] Step (3), respectively loading the sandwich liquid obtained in step (1) and the gel peel liquid obtained in step (2) into a shaping device, and controlling the liquid temperature at 55°C; controlling the gel peel liquid spray temperature at 35°C, and controlling the weight range of the gel candy sandwich at 0.50g / piece for shaping; rapidly cooling the formed chloasma-improving composition to 22°C, transferring it to an auger at a temperature of 22°C and a humidity of 35% for rolling cooling for 10 minutes to cool and shape it; after shaping, drying it in a dark room at a temperature of 18°C ​​and a relative humidity of ≤30% for 6 hours to obtain the chloasma-improving composition.

[0057] Example 2

[0058] Example 2 provides a composition for improving chloasma, comprising the following raw materials in parts by weight: 5 parts of tomato seed oil, 13 parts of grape seed extract, 5 parts of cherry blossoms, 7 parts of beeswax, 40 parts of vegetable oil, and 40 parts of gel peel;

[0059] The vegetable oil is a mixture of soybean oil and sunflower oil in equal proportions;

[0060] The gel peel is composed of gelatin, glycerin and water in a mass ratio of 1.0:0.4:0.85.

[0061] Example 2 also provides a method for preparing a composition for improving chloasma, comprising the following steps:

[0062] Step (1), grape seed extract and Kwanzan cherry are weighed and crushed, and passed through a 150-mesh sieve to obtain a solid powder; beeswax and 20 parts of vegetable oil are heated and dissolved at a temperature of 70° C., the remaining 20 parts of vegetable oil, tomato seed oil, and the solid powder are added, mixed evenly, passed through a 150-mesh sieve, and degassed for 15 minutes under a vacuum degree of ≤0.05 MPa to obtain a sandwich liquid;

[0063] Step (2), water and glycerin are mixed evenly, gelatin is added at a temperature of 75°C, the mixture is sealed and vacuumed, and negative pressure is maintained and stirred until the gelatin is dissolved; degassing is carried out at a vacuum degree of ≤0.08Mpa for 30 minutes; and heat preservation is carried out at a temperature of 60°C to obtain a gel peel liquid;

[0064] Step (3), respectively loading the sandwich liquid obtained in step (1) and the gel peel liquid obtained in step (2) into a shaping device, and controlling the liquid temperature at 60°C; controlling the gel peel liquid spray temperature at 40°C, and controlling the weight range of the gel candy sandwich at 0.55g / piece for shaping; rapidly cooling the formed chloasma-improving composition to 23°C, transferring it to an auger at a temperature of 23°C and a humidity of 40% for rolling cooling for 15 minutes to cool and shape it; after shaping, drying it in a dark room at a temperature of 23°C and a relative humidity of ≤30% for 8 hours to obtain the chloasma-improving composition.

[0065] Example 3

[0066] Example 3 provides a composition for improving chloasma, comprising the following raw materials in parts by weight: 10 parts of tomato seed oil, 15 parts of grape seed extract, 1 part of Prunus guanycifolia, 15 parts of beeswax, 60 parts of vegetable oil, and 60 parts of gel peel;

[0067] The vegetable oil is a mixture of soybean oil and sunflower oil in equal proportions;

[0068] The gel peel is composed of gelatin, glycerin and water in a mass ratio of 1.0:0.4:0.85.

[0069] Example 3 also provides a method for preparing a composition for improving chloasma, comprising the following steps:

[0070] Step (1), grape seed extract and Kwanzan cherry are weighed and crushed, and passed through a 200-mesh sieve to obtain a solid powder; beeswax and 30 parts of vegetable oil are heated and dissolved at a temperature of 75° C., the remaining 30 parts of vegetable oil, tomato seed oil, and solid powder are added, mixed evenly, passed through a 200-mesh sieve, and degassed for 20 minutes under a vacuum degree of ≤0.05 MPa to obtain a sandwich liquid;

[0071] Step (2), water and glycerin are mixed evenly, gelatin is added at a temperature of 80°C, the mixture is sealed and vacuumed, and negative pressure is maintained and stirred until the gelatin is dissolved; degassing is carried out at a vacuum degree of ≤0.08Mpa for 40 minutes; and heat preservation is carried out at a temperature of 65°C to obtain a gel peel liquid;

[0072] Step (3), respectively loading the sandwich liquid obtained in step (1) and the gel peel liquid obtained in step (2) into a shaping device, and controlling the liquid temperature at 65°C; controlling the temperature of the gel peel liquid spray body at 45°C, and controlling the weight range of the gel candy sandwich at 0.60g / piece for shaping; rapidly cooling the formed chloasma-improving composition to 24°C, transferring it to an auger at a temperature of 24°C and a humidity of 45% for rolling cooling for 20 minutes to cool and shape it; after shaping, drying it in a dark room at a temperature of 28°C and a relative humidity of ≤30% for 10 hours to obtain the chloasma-improving composition.

[0073] Example 4

[0074] Example 4 provides a composition for improving chloasma, comprising the following raw materials, in parts by weight: 5 parts of tomato seed oil, 13 parts of grape seed extract, 5 parts of cherry blossoms, 7 parts of beeswax, 40 parts of vegetable oil, 1 part of astaxanthin oil, 1 part of N-acetylneuraminic acid, 1 part of milk thistle seed oil, 1 part of phospholipids, and 40 parts of gel peel;

[0075] The vegetable oil is a mixture of soybean oil and sunflower oil in equal proportions;

[0076] The gel peel is composed of gelatin, glycerin and water in a mass ratio of 1.0:0.4:0.85.

[0077] Example 4 also provides a method for preparing a composition for improving chloasma, comprising the following steps:

[0078] Step (1), grape seed extract, N-acetylneuraminic acid, and Guanshan cherry are weighed and crushed, and passed through a 150-mesh sieve to obtain a solid powder; beeswax and 20 parts of vegetable oil are heated and dissolved at a temperature of 70° C., the remaining 20 parts of vegetable oil, tomato seed oil, solid powder, astaxanthin oil, milk thistle seed oil, and lecithin are added, mixed evenly, passed through a 150-mesh sieve, and degassed for 15 minutes under a vacuum degree of ≤0.05 MPa to obtain a sandwich liquid;

[0079] Step (2), water and glycerin are mixed evenly, gelatin is added at a temperature of 75°C, the mixture is sealed and vacuumed, and negative pressure is maintained and stirred until the gelatin is dissolved; degassing is carried out at a vacuum degree of ≤0.08Mpa for 30 minutes; and heat preservation is carried out at a temperature of 60°C to obtain a gel peel liquid;

[0080] Step (3), respectively loading the sandwich liquid obtained in step (1) and the gel peel liquid obtained in step (2) into a shaping device, and controlling the liquid temperature at 60°C; controlling the temperature of the gel peel liquid spray body at 40°C, and controlling the weight range of the gel candy sandwich at 0.55g / piece for shaping; rapidly cooling the formed chloasma-improving composition to 23°C, transferring it to an auger at a temperature of 23°C and a humidity of 40% for rolling cooling for 15 minutes to cool and shape it; after shaping, drying it in a dark room at a temperature of 23°C and a relative humidity of ≤30% for 8 hours to obtain the chloasma-improving composition.

[0081] Example 4

[0082] Example 4 provides a composition for improving chloasma, comprising the following raw materials, in parts by weight: 5 parts of tomato seed oil, 13 parts of grape seed extract, 5 parts of cherry blossoms, 7 parts of beeswax, 40 parts of vegetable oil, 1 part of astaxanthin oil, 1 part of N-acetylneuraminic acid, 1 part of milk thistle seed oil, 1 part of phospholipids, and 40 parts of gel peel;

[0083] The vegetable oil is a mixture of soybean oil and sunflower oil in equal proportions;

[0084] The gel peel is composed of gelatin, glycerin and water in a mass ratio of 1.0:0.4:0.85.

[0085] Example 4 also provides a method for preparing a composition for improving chloasma, comprising the following steps:

[0086] Step (1), grape seed extract, N-acetylneuraminic acid, and Guanshan cherry are weighed and crushed, and passed through a 150-mesh sieve to obtain a solid powder; beeswax and 20 parts of vegetable oil are heated and dissolved at a temperature of 70° C., the remaining 20 parts of vegetable oil, tomato seed oil, solid powder, astaxanthin oil, milk thistle seed oil, and lecithin are added, mixed evenly, passed through a 150-mesh sieve, and degassed for 15 minutes under a vacuum degree of ≤0.05 MPa to obtain a sandwich liquid;

[0087] Step (2), water and glycerin are mixed evenly, gelatin is added at a temperature of 75°C, the mixture is sealed and vacuumed, and negative pressure is maintained and stirred until the gelatin is dissolved; degassing is carried out at a vacuum degree of ≤0.08Mpa for 30 minutes; and heat preservation is carried out at a temperature of 60°C to obtain a gel peel liquid;

[0088] Step (3), respectively loading the sandwich liquid obtained in step (1) and the gel peel liquid obtained in step (2) into a shaping device, and controlling the liquid temperature at 60°C; controlling the gel peel liquid spray temperature at 40°C, and controlling the weight range of the gel candy sandwich at 0.55g / piece for shaping; rapidly cooling the formed chloasma-improving composition to 23°C, transferring it to an auger at a temperature of 23°C and a humidity of 40% for rolling cooling for 15 minutes to cool and shape it; after shaping, drying it in a dark room at a temperature of 23°C and a relative humidity of ≤30% for 8 hours to obtain the chloasma-improving composition.

[0089] Example 5

[0090] Example 5 provides a composition for improving chloasma. The difference from Example 4 is that Example 5 contains 3 parts of astaxanthin oil, 3 parts of N-acetylneuraminic acid, 3 parts of milk thistle seed oil, and 4 parts of phospholipids; the preparation method is the same as that of Example 4.

[0091] Example 6

[0092] Example 6 provides a composition for improving chloasma, which differs from Example 4 in that Example 5 contains 5 parts of astaxanthin oil, 5 parts of N-acetylneuraminic acid, 5 parts of milk thistle seed oil, and 8 parts of phospholipids; and the preparation method is the same as that of Example 4.

[0093] Comparative Example

[0094] The difference between the chloasma-improving composition provided in Comparative Examples 1-6 and Example 5 is that the components of the chloasma-improving composition provided in Comparative Examples 1-6 are shown in Table 1; the amounts of beeswax, vegetable oil and phospholipid are the same as those in Example 5, and the preparation method is the same as that in Example 5.

[0095] Table 1

[0096]

[0097] Comparative Example 7

[0098] The components of the chloasma-improving composition provided in Comparative Example 7 are the same as those in Example 5, and the difference in the preparation method lies in step (1).

[0099] Comparative Example 7 provides a method for preparing a composition for improving chloasma: step (1), grape seed extract, N-acetylneuraminic acid, and Guanshan cherry are weighed and crushed, and passed through a 50-mesh sieve to obtain a solid powder; beeswax and 20 parts of vegetable oil are heated and dissolved at a temperature of 70°C, and the remaining 20 parts of vegetable oil, tomato seed oil, solid powder, astaxanthin oil, milk thistle seed oil, and lecithin are added, mixed evenly, and passed through a 50-mesh sieve, and degassed for 15 minutes under a vacuum degree of ≤0.05MPa to obtain a sandwich liquid.

[0100] The sandwich liquid obtained in Comparative Example 7 produced a large amount of aggregate precipitation after being left for a period of time.

[0101] Comparative Example 8

[0102] The components of the chloasma-improving composition provided in Comparative Example 8 are the same as those in Example 5, and the difference in the preparation method lies in step (2).

[0103] Comparative Example 8 provides a method for preparing a composition for improving chloasma: step (2), mixing water and glycerin evenly, adding gelatin at a temperature of 75°C, sealing and evacuating, maintaining negative pressure and stirring until the gelatin is dissolved; degassing for 30 minutes under a vacuum degree of ≤0.08Mpa; keeping warm at a temperature of 40°C to obtain a gel peel liquid.

[0104] The gel peel liquid obtained in Comparative Example 8 had increased viscosity and reduced fluidity during the heat preservation stage, which was not conducive to subsequent forming.

[0105] Comparative Example 9

[0106] The components of the chloasma-improving composition provided in Comparative Example 9 are the same as those in Example 5, and the difference in the preparation method lies in step (3).

[0107] Comparative Example 9 provides a preparation method for a composition for improving chloasma: step (3), the sandwich liquid obtained in step (1) and the gel peel liquid obtained in step (2) are respectively loaded into a shaping device, and the liquid temperature is controlled at 60°C; the temperature of the gel peel liquid spray body is controlled at 25°C, and the weight range of the gel candy sandwich is controlled at 0.55g / grain for shaping; the formed chloasma-improving composition is quickly cooled to 23°C, transferred to an auger with a temperature of 23°C and a humidity of 40% and rolled for cooling for 15 minutes to cool and shape; after shaping, it is dried in a dark room at a temperature of 23°C and a relative humidity of ≤30% for 8 hours to obtain a chloasma-improving composition.

[0108] In Comparative Example 9, due to the low temperature of the spray body, the gel peel liquid easily blocked the nozzle of the spray body.

[0109] Comparative Example 10

[0110] The components of the chloasma-improving composition provided in Comparative Example 10 are the same as those in Example 5, and the difference in the preparation method lies in step (3).

[0111] Comparative Example 10 provides a method for preparing a composition for improving chloasma: step (3), the sandwich liquid obtained in step (1) and the gel peel liquid obtained in step (2) are respectively loaded into a shaping device, and the liquid temperature is controlled at 60°C; the temperature of the gel peel liquid spray body is controlled at 40°C, and the weight range of the gel candy sandwich is controlled at 0.55g / grain for shaping; the formed chloasma-improving composition is quickly cooled to 30°C, transferred to an auger with a temperature of 30°C and a humidity of 40% and rolled for cooling for 15 minutes to cool and shape; after shaping, it is dried in a dark room at a temperature of 30°C and a relative humidity of ≤30% for 8 hours to obtain a chloasma-improving composition.

[0112] In Comparative Example 10, during the shaping and drying process, the particles adhered to each other due to the high temperature, making it difficult to sort and package.

[0113] Test Experiment

[0114] Before starting to take the chloasma-improving composition, each participant used a positioning mask to identify the melasma area to be observed and the measurement area on the inner forearm. Initial melanin index (MI) and skin color (ITA) values ​​were measured in the designated areas before the start of the study, serving as a baseline. After collecting baseline data, all participants began taking the composition of the present invention daily at a dosage of one capsule. Skin color (ITA) values ​​for the inner forearm and melasma areas on the face were collected at the fourth and eighth weeks of treatment.

[0115] In the experiment, the melanin index was detected using a melanin tester. A larger melanin index value represents a higher melanin content. The ITA value of skin color was measured using a colorimeter CR400 to measure the L*a*b value of the inner forearm area. The skin color ITA value was calculated. A larger ITA value represents a lighter skin color, and vice versa. The data were statistically analyzed using the paired sample t-test method. P < 0.05 indicated a significant difference.

[0116] The data of melanin index MI and ITA of Examples 1-6 and Comparative Examples 1-6 after patients took the medicine are shown below:

[0117] Table 2.

[0118]

[0119] Note: “*” indicates significant difference compared with baseline, p < 0.05; “ns” indicates no significant difference compared with baseline, p > 0.05.

[0120] In Examples 1-6, the ITA values ​​of the inner forearm skin color were significantly increased after 4 and 8 weeks of use (p < 0.05), while in Control Examples 1-6, the ITA values ​​of the inner forearm skin color were not significantly changed after 4 and 8 weeks of use (p > 0.05); in Examples 1-6, the melanin index MI in the chloasma area was significantly decreased after 4 and 8 weeks of use (p < 0.05), while in Control Examples 1-6, the melanin index MI in the chloasma area was not significantly changed after 4 and 8 weeks of use (p > 0.05). This indicates that Examples 1-6 have freckle-removing and whitening effects, while Control Examples 1-6 have no freckle-removing and whitening effects.

[0121] It is obvious to those skilled in the art that other variations or modifications can be made based on the above description. It is not necessary and impossible to enumerate all embodiments here, and obvious variations or modifications derived therefrom are still within the scope of protection of the claims of the present invention.

Claims

1. A composition for improving chloasma, characterized in that: Calculated by weight, it includes the following raw material components: 1-10 parts tomato seed oil, 10-15 parts grape seed extract, 1-10 parts cherry blossom, 1-15 parts beeswax, 20-60 parts vegetable oil, 20-60 parts gel peel, 0.1-5 parts astaxanthin oil, 0.1-5 parts N-acetylneuraminic acid, 0.1-5 parts milk thistle seed oil, 0.1-8 parts phospholipids; Among them, gel peel is composed of gelatin, glycerin and water.

2. The composition for improving chloasma according to claim 1, characterized in that: The mass ratio of gelatin, glycerin and water is (0.6-1.0): (0.4-0.6): (0.8-1.0).

3. The method for preparing the composition for improving chloasma according to claim 1 or 2, characterized in that: The following steps are involved: Step (1): Grape seed extract, N-acetylneuraminic acid, and Guanshan cherry are weighed and crushed to obtain a solid powder; vegetable oil and beeswax are dissolved, tomato seed oil, solid powder, astaxanthin oil, milk thistle seed oil, and phospholipids are added, mixed evenly, sieved, and degassed to obtain a sandwich liquid; Step (2): After mixing water and glycerin evenly, add gelatin, seal and evacuate, maintain negative pressure and stir until dissolved, degas, and keep warm to obtain gel peel liquid; Step (3): respectively loading the sandwich liquid and the gel peel liquid into a forming device for forming, rapidly cooling and shaping, and drying to obtain the chloasma improving composition.

4. The method for preparing a composition for improving chloasma according to claim 3, characterized in that: The step (1) comprises the following steps: weighing and crushing grape seed extract, N-acetylneuraminic acid, and Guanshan cherry, and passing through a 100-200 mesh sieve to obtain a solid powder; heating beeswax and half of the vegetable oil at a temperature of 65-75° C. to dissolve, adding the remaining amount of vegetable oil, tomato seed oil, solid powder, astaxanthin oil, milk thistle seed oil, and phospholipids, mixing evenly, passing through a 100-200 mesh sieve, and degassing for 10-20 minutes under a vacuum degree of ≤0.05 MPa to obtain a sandwich liquid.

5. The method for preparing a composition for improving chloasma according to claim 3, characterized in that: The step (2) comprises the following steps: uniformly mixing water and glycerin, adding gelatin at a temperature of 70-80°C, sealing and evacuating, maintaining negative pressure and stirring until the gelatin is dissolved; degassing for 20-40 minutes at a vacuum degree of ≤0.08Mpa; and keeping warm at a temperature of 55-65°C to obtain a gel peel liquid.

6. The method for preparing a composition for improving chloasma according to claim 3, characterized in that: Said step (3) comprises the following steps: respectively loading said sandwich liquid and said gel peel liquid into a molding device for molding, rapidly cooling to 22-24°C, rolling cooling in an auger for 10-20 minutes to set the shape, and drying for 6-10 hours to obtain said chloasma improving composition.

7. The method for preparing a composition for improving chloasma according to claim 6, characterized in that: The liquid temperature is controlled at 55-60°C; the temperature of the gel peel liquid spray body is 35-45°C; the weight of the gel candy center is 0.50-0.60g / piece; and / or, the auger temperature is 22-24°C and the humidity is 35-45%; and / or, the darkroom temperature is 18-28°C and the relative humidity is ≤30%.

8. Use of the chloasma improving composition according to claim 1 or 2 in the preparation of freckle-removing cosmetic products.

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