Mixed fermented oil with whitening effect and preparation method and application thereof

Abstract

The invention discloses a mixed fermented oil with whitening effect, wherein the mixed fermented oil is obtained by enzymolyzing a mixture of vegetable oil and synthetic oil with lipase, mixing and fermenting the enzymolysis product with probiotics, and separating and purifying the mixed fermented oil after fermentation; wherein the synthetic oil is caprylic / capric triglyceride, oleic / linoleic triglyceride and / or glycerol palmitate; and the probiotics are saccharomyces cerevisiae, bifidobacterium and / or plant lactobacillus. The mixed fermented oil of the invention not only has a smaller molecular weight and is easier to absorb; while having the original moisturizing and soothing function of oil, it also has anti-inflammatory effect, and increases the ability to inhibit tyrosinase, that is, additionally increases the effect of whitening and anti-aging, and the invention provides a new raw material for skin medicine and skin care products.

Description

Technical Field

[0001] The invention relates to the technical field of skin medicines and cosmetics, and in particular to a mixed fermented oil with whitening effect, a preparation method and application thereof. Background Art

[0002] The oil secreted by the sebaceous glands has a moisturizing and protective effect on the skin. In addition to moisturizing and protecting the skin, oils extracted from animals and plants can also provide some additional nutrients and functions. For example, some oils, such as tung oil, trichosanthes seed oil, camellia seed oil, etc., are considered to have whitening effects, but only a few oils have whitening effects. In addition, whether the amount of oil is appropriate or not will also affect its moisturizing and protective effects on the skin. Too much or too little oil will cause an imbalance of oil and water in the skin.

[0003] In recent years, research on the skin microecological environment has found that when the human body has skin problems, it can improve the skin condition by regulating the balance of skin flora; probiotic preparations and derivatives can replace antibiotics and other drug preparations. While antibiotics kill pathogenic bacteria, they also affect the protective effect of probiotics. Studies have shown that probiotic technology can eliminate 50% of skin damage and activate cell regeneration to 70%; at the same time, probiotics can also stimulate the skin's immune system and restore its natural defenses, moisturizing, preventing collagen damage, and slowing down aging, thus providing an important direction for the development of new skin care products.

[0004] Probiotics are commonly used in the preparation of food, intimate products, dietary supplements, nutritional products, natural medicines, pharmaceutical actives and medicines. Some probiotics (such as Lactobacillus johnsonii, Lactobacillus acidophilus, Bifidobacterium and Lactobacillus butyricum) are used to control weight gain, obesity, reduce fat deposition and improve energy metabolism.

[0005] At present, the microorganisms used to decompose oil on the market include Pseudomonas aeruginosa, Pseudomonas fluorescens, Bacillus subtilis, Candida albicans, etc. However, there are not many types of microorganisms that produce lipase in industry. There are 65 genera reported, including 28 genera of bacteria, 10 genera of yeast, 4 genera of actinomycetes, and 23 genera of other fungi. However, the action sites of lipases from different sources are somewhat different. For example, the lipases produced by Pseudomonas aeruginosa, Pseudomonas fluorescens, Candida lipolytica, and Phycomyces nidulans can only act on ester bonds at positions 1 or 3; the lipases produced by Aspergillus niger and Aspergillus flavus can act not only on ester bonds at positions 1 or 3, but also on ester bonds at positions 2, so the effect of the lipase is better than that of the lipase that only acts on positions 1 or 3; the lipase produced by Geotrichum candidum has strong specificity and only acts on ester bonds formed by oleic acid; the lipases produced by Penicillium carmenii and Aspergillus oryzae act on monoacylglycerol or diacylglycerol, but have no effect on triacylglycerol. Although these bacteria can secrete specific lipases and enzymatically cleave lipases through specific sites, the decomposed oils are still in the state of long-chain fatty acids, which are difficult to be absorbed by the human body and it is difficult to exert the effect of oil skin care.

[0006] Currently, there is a lack of a fermented plant oil that has skin care effects, whitens the skin, is easily absorbed, and can balance the microbial community on the skin surface. Summary of the invention

[0007] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art and provide a mixed fermented oil with whitening effect and a preparation method and application thereof.

[0008] The first object of the present invention is to provide a mixed fermented oil with whitening effect.

[0009] The second object of the present invention is to provide a method for preparing mixed fermented oil with whitening effect.

[0010] The third object of the present invention is to provide the use of the mixed fermentation oil in skin whitening, preparation of skin care products and / or preparation of skin medicines.

[0011] In order to achieve the above object, the present invention is implemented by the following scheme:

[0012] There are a series of pathways for fatty acid hydrolysis in organisms, including β-oxidation and special oxidation methods (including α-oxidation, ω-oxidation and unsaturated fatty acid oxidation). Under sufficient oxygen conditions, these pathways can promote the hydrolysis of oils and fats to produce glycerol and fatty acids, and then promote the oxidation of fatty acids into carbon dioxide and water, and release a large amount of energy for the body to use.

[0013] The present invention pre-enzymatically digests the mixed oil with lipase, and then ferments the enzymatic digestion product with probiotics to convert the long-chain oil into short-chain fatty acids. In addition, the fermented oil not only retains the original function of the oil, but also increases the beneficial effects of probiotics and produces a skin whitening effect.

[0014] Unfermented mixed oils, i.e. triglycerides, only have basic moisturizing function; however, oils fermented by the method of the present invention will become fatty acids with longer or shorter carbon chains; these fatty acids have a variety of functions, including whitening. Due to the complexity of the fermentation process, it is unpredictable what additional functions the fermentation products will have compared to the substrate after fermentation under different fermentation conditions.

[0015] A mixed fermented oil with whitening effect, the mixed fermented oil being obtained by enzymolyzing a mixture of vegetable oil and synthetic oil with lipase, mixing the enzymolysis product with probiotics for fermentation, and separating and purifying the mixed fermented oil after fermentation;

[0016] The synthetic oil is caprylic / capric triglyceride, oleic / linoleic triglyceride and / or glyceryl palmitate;

[0017] The probiotics are saccharomyces cerevisiae, bifidobacteria and / or lactobacillus plantarum.

[0018] Preferably, the vegetable oil is Camellia oleifera seed oil, camellia seed oil and / or jojoba seed oil.

[0019] More preferably, the vegetable oil is Camelina japonica seed oil.

[0020] Preferably, the synthetic oil is caprylic / capric triglyceride.

[0021] Preferably, the lipase is a phosphatase, a sterolase and / or a carboxylesterase.

[0022] More preferably, the lipase is a carboxylesterase.

[0023] Preferably, the probiotic is Lactobacillus plantarum.

[0024] Preferably, the fermentation conditions are: fermentation temperature of 35-39° C., dissolved oxygen content of 1%-50%, pH of 5.5-7.5, and fermentation time of 5-10 hours.

[0025] More preferably, the fermentation conditions are: fermentation temperature of 37° C., dissolved oxygen content of 15%, pH of 6.5, and fermentation time of 8 hours.

[0026] A method for preparing mixed fermented oil with whitening and anti-inflammatory effects comprises the following steps: enzymolyzing a mixture of vegetable oil and synthetic oil with lipase, mixing the enzymolysis product with probiotics for fermentation, and separating and purifying the oil after fermentation.

[0027] Preferably, the method comprises the following steps:

[0028] S1. Grease pretreatment: vegetable oil and synthetic oil are fully mixed in a mass ratio of 0.5 to 10:1 to obtain a mixed oil;

[0029] The mixed oil and lipase are fully mixed in a mass ratio of 10 to 100:1 to obtain a pretreated oil;

[0030] The synthetic oil is caprylic / capric triglyceride, oleic / linoleic triglyceride and / or glycerol palmitate; the vegetable oil is deep sea camellia seed oil, camellia seed oil and / or jojoba seed oil;

[0031] S2. Fermentation culture: The pretreated oil and surfactant obtained in step S1 are fully mixed in a mass ratio of 1 to 30:1, heated to 60 to 100°C to obtain a heated liquid, and the heated liquid is added to a fermentation device under sterile conditions at 10% of the total fermentation volume, and then the seed culture medium is inoculated into the fermentation device at a final volume concentration of 1% to 10%, and fermented to obtain a fermentation liquid;

[0032] The surfactant is selected from one or more of the following: (1) PEG-10 glyceryl isostearate, (2) a mixture of cetearyl alcohol and cetearyl glucoside in a mass ratio of 4:1, (3) a mixture of glyceryl stearate and PEG-100 stearate in a mass ratio of 3:2;

[0033] The seed culture medium is: a liquid culture medium for activating and culturing probiotics;

[0034] S3 separation: the fermentation broth obtained in step S2 is separated into solid and liquid, the supernatant is collected, the supernatant is allowed to stand for stratification and the oil phase and the aqueous phase are separated, and the oil phase 1 is collected;

[0035] S4. Purification: The oil phase 1 collected in step S3 is centrifuged, and after centrifugation, the oil phase 2 is collected by standing and stratifying, and then the oil phase 2 is fully mixed with anhydrous sodium sulfate at a mass ratio of 1 to 100:1, and then centrifuged;

[0036] S5. Repeat step S4 until the oil phase is clarified after centrifugation, and collect the oil phase liquid as the mixed fermentation oil.

[0037] More preferably, in step S1, the mass ratio of the vegetable oil to the synthetic oil is 3:1; the vegetable oil is Camellia oleifera seed oil, and the synthetic oil is caprylic / capric triglyceride.

[0038] More preferably, in step S1, the mass ratio of the mixed oil to the lipase is 50:1; and the lipase is a phosphatase, a sterolase and / or a carboxylesterase.

[0039] More preferably, the lipase is a carboxylesterase.

[0040] More preferably, the sufficient mixing in step S1 is specifically: stirring at 37° C. for 8 hours.

[0041] More preferably, the mass ratio of the pretreated oil and the surfactant in step S2 is 10:1.

[0042] More preferably, the step S2 is heating to 80°C.

[0043] More preferably, after adding the heated liquid to the fermentation device in step S2, the heated liquid needs to be cooled and then inoculated with the culture medium.

[0044] More preferably, the surfactant in step S2 is a mixture of glyceryl stearate and PEG-100 stearate in a mass ratio of 3:2.

[0045] More preferably, the fermentation conditions in step S2 are: fermentation temperature of 35-39° C., dissolved oxygen content of 1%-50%, pH of 5.5-7.5, and fermentation for 5-10 hours;

[0046] Further preferably, the fermentation conditions are: fermentation temperature of 37° C., dissolved oxygen content of 15%, pH of 6.5, and fermentation time of 8 hours.

[0047] More preferably, the probiotics in step S2 are Saccharomyces cerevisiae, Bifidobacterium and / or Lactobacillus plantarum.

[0048] More preferably, the probiotic is Lactobacillus plantarum.

[0049] More preferably, the liquid culture medium in step S2 is MRS liquid culture medium, BS liquid culture medium and / or TPY liquid culture medium.

[0050] Further preferably, the liquid culture medium is MRS liquid culture medium.

[0051] More preferably, in step S4, the centrifugation condition is 9000 rpm for 5 min.

[0052] The present invention also claims to protect the use of the mixed fermentation oil in skin whitening, preparation of skin care products and / or preparation of skin medicines.

[0053] Compared with the prior art, the present invention has the following beneficial effects:

[0054] The present invention provides a mixed fermented oil with whitening effect, wherein the mixed fermented oil is obtained by enzymolyzing a mixture of vegetable oil and synthetic oil with lipase, mixing and fermenting the enzymolysis product with probiotics, and separating and purifying the mixed fermented oil after fermentation; wherein the synthetic oil is caprylic / capric triglyceride, oleic / linoleic triglyceride and / or glycerol palmitate; and the probiotics are saccharomyces cerevisiae, bifidobacterium and / or plant lactobacillus. The mixed fermented oil of the present invention not only has a smaller molecular weight and is easier to absorb; in addition to the original moisturizing and soothing function of oil, it also adds the beneficial effects of probiotics and increases the ability to inhibit tyrosinase, that is, it additionally increases the whitening effect. The present invention provides a new raw material for skin medicines and skin care products. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] Figure 1 Figure 1 is a gas chromatogram of the mixed oil and the mixed fermentation oil 1; Figure B is an enlarged view of Figure A; the upper curve in Figure B is the spectrum of the mixed oil, and the lower curve in Figure B is the spectrum of the mixed fermentation oil 1;

[0056] Figure 2 A is a comparison chart of mixed fermentation oil 1 and mixed oil; A is the unfermented mixed oil; B is mixed fermentation oil 1. DETAILED DESCRIPTION

[0057] The present invention is further described in detail below in conjunction with the accompanying drawings and specific examples of the specification. The examples are only used to explain the present invention and are not used to limit the scope of the present invention. The test methods used in the following examples are conventional methods unless otherwise specified; the materials and reagents used are reagents and materials that can be obtained from commercial channels unless otherwise specified.

[0058] Example 1 A method for preparing mixed fermentation oil

[0059] 1. Preparation method

[0060] (1) Grease pretreatment

[0061] The deep-sea camellia oil and caprylic / capric triglyceride are fully mixed in a mass ratio of 3:1 to obtain a mixed oil.

[0062] The mixed oil and carboxylesterase were fully mixed at a mass ratio of 50:1, and stirred at 37°C for 8 hours to obtain pretreated oil.

[0063] (2) Fermentation culture

[0064] The plant lactobacillus stored at 4°C was inoculated into MRS liquid culture medium, and cultured at 37°C for 24 hours to activate. After two activations, an activated strain was obtained. The activated strain was inoculated into MRS liquid test tube culture medium, and cultured at 37°C for 24 hours to obtain a seed culture medium.

[0065] The pretreated oil and surfactant obtained in step (1) are fully mixed in a mass ratio of 10:1, and heated at 85°C for 15 minutes to obtain a heated liquid. Then, under sterile conditions, the heated liquid is added to a fermentation tank at 10% of the total fermentation volume, and the seed culture medium is inoculated into the fermentation tank at a final volume concentration of 3%. Fermentation is carried out for 8 hours at a temperature of 37°C, a dissolved oxygen content of 15%, and a pH of 6.5. After the fermentation is completed, a fermentation liquid is obtained.

[0066] The surfactant is a mixture of glyceryl stearate and PEG-100 stearate in a mass ratio of 3:2.

[0067] (3) Separation

[0068] After the solid-liquid separation of the fermented oil obtained in step (2), the supernatant is collected and placed at 25° C. for 2 to 4 hours. The lower aqueous phase is then pumped out with a peristaltic pump until the oil-water mixture is pumped out. The oil phase is collected to obtain oil phase 1.

[0069] (4) Purification

[0070] The oil phase 1 collected in step (3) was placed in a centrifuge and centrifuged at 9000 rpm for 5 min, then allowed to stand to separate the layers and separate the oil phase 2, then the oil phase 2 was fully mixed with anhydrous sodium sulfate at a mass ratio of 10:1, and then placed in a centrifuge and centrifuged at 9000 rpm for 5 min.

[0071] (5) Repeat step (4) until the oil phase after centrifugation is clear, and collect the oil phase liquid to obtain mixed fermentation oil 1.

[0072] The control group was set to be an unfermented mixed oil obtained by fully mixing deep-sea camellia oil and caprylic / capric triglyceride in a mass ratio of 3:1.

[0073] 2. Results comparison

[0074] The mixed fermentation oil 1 prepared in step 1 and the mixed oil of the control group were subjected to gas chromatography analysis respectively. The chromatographic results are as follows: Figure 1 As shown; and the mixed fermented oil 1 and the mixed oil were bottled and compared, and the comparison results are shown as follows Figure 2 shown.

[0075] in Figure 1 B is Figure 1 A is an enlarged view of FIG. 1 , the upper curve in FIG. 1 is the spectrum of the mixed oil, and the lower curve in FIG. 1 is the spectrum of the mixed fermentation oil 1; Figure 2 A is mixed oil 1, Figure 2 B is mixed fermented oil.

[0076] Figure 1 The results showed that compared with the mixed oil, the fermented oil contained significantly more unknown ingredients, indicating that the fermented mixed oil was richer in ingredients, and therefore had obvious differences in skin feel and efficacy compared with the original oil.

[0077] Figure 2 Figure B is clearer than Figure A, indicating that the physical properties of the fermented mixed oil are more stable than those of the unfermented mixed oil. The large molecular oils are degraded into small molecular fatty acids by the enzyme system in the organism, and the melting point becomes lower, so the mixed fermented oil has a higher degree of clarity.

[0078] According to the experimental method described in Example 1, the substances and proportions therein were changed to respectively set Examples 2 to 11 and Comparative Examples 1 to 18, as shown in Tables 1 to 6.

[0079] Table 1, various substances and corresponding parameters of Examples 1 to 3

[0080]

[0081] Table 2, various substances and corresponding parameters of Examples 4 to 7

[0082]

[0083] Table 3, various substances and corresponding parameters of Examples 8 to 11

[0084]

[0085]

[0086] Comparative Example 1

[0087] Most of the processes of Comparative Example 1 are consistent with those of Example 1, with the only difference being that in step 1, no vegetable oil is added, and the subsequent steps are directly performed to prepare fermented oil 12.

[0088] Comparative Example 2

[0089] Most of the processes of Comparative Example 2 are consistent with those of Example 1, with the only difference being that in step 1, no synthetic oil is added, and the subsequent steps are directly carried out to prepare fermented oil 13.

[0090] Comparative Example 3

[0091] Most of the processes of Comparative Example 3 are consistent with those of Example 1, with the only difference being that in step 1, no lipase is added, and the subsequent steps are directly performed to prepare mixed fermentation oil 14.

[0092] Comparative Example 4

[0093] Most of the processes in Comparative Example 4 are consistent with those in Example 1, with the only difference being that in step 2, no surfactant is added, and the subsequent steps are directly performed to prepare mixed fermentation oil 15.

[0094] Comparative Example 5

[0095] Most of the processes of Comparative Example 5 are consistent with those of Example 1, with the only difference being that in step 2, no probiotics are inoculated into the fermentation tank, and then fermentation is carried out, followed by separation and purification to prepare mixed fermentation oil 16.

[0096] Comparative Example 6

[0097] Most of the processes of Comparative Example 6 are consistent with those of Example 1, with the only difference being that in step 2, after the seed culture medium is inoculated into the fermentation tank, it is directly separated and purified without fermentation to prepare the mixed oil 17.

[0098] Table 4, various substances and corresponding parameters of Comparative Examples 7 to 10

[0099]

[0100]

[0101] Table 5, various substances and corresponding parameters of Comparative Examples 11 to 14

[0102]

[0103] Table 6, various substances and corresponding parameters of Comparative Examples 15 to 18

[0104]

[0105]

[0106] As shown in Tables 1 to 6, mixed fermentation oils 2 to 11 corresponding to Examples 2 to 11 and mixed fermentation oils 12 to 29 corresponding to Comparative Examples 1 to 18 were prepared, respectively.

[0107] Test Example 1 Tyrosinase Inhibition Rate Test

[0108] 1. Experimental methods

[0109] Taking the mixed fermented oil 1 prepared in Example 1 as an example, the tyrosinase inhibition rate thereof was tested, as follows:

[0110] Use 10mL test tubes to set up sample tubes (T), sample background (T0), enzyme reaction tubes (C) and solvent background (C0). Three parallel tubes should be set up for each sample tube (T) of each tested concentration, and three parallel tubes should also be set up for the enzyme reaction tube (C).

[0111] 1 mL of fermentation mixed oil 1 was added to the sample tube (T) and sample background (T0), and 1 mL of disodium hydrogen phosphate-citrate buffer was added to the enzyme reaction tube (C) and solvent background (C0).

[0112] 0.5 mL of tyrosinase solution was added to each of the sample tube (T) and the enzyme reaction tube (C). The sample background (T0) and the solvent background (C0) were replaced with 0.5 mL of disodium hydrogen phosphate-citrate buffer. The sample and tyrosinase were thoroughly mixed and incubated in a 37°C water bath for 10 minutes.

[0113] Then, 2 mL of L-DOPA solution was added to each tube, and the reaction time of each tube was controlled to be 5 minutes. Then, the reaction solution of each tube was immediately transferred to a cuvette, and the absorbance value was measured at 475 nm.

[0114] The calculation formula of tyrosinase inhibition rate is as follows;

[0115]

[0116] The mixed fermentation oil 2 to mixed fermentation oil 11 corresponding to Examples 2 to 11 and the mixed fermentation oil 12 to mixed fermentation oil 29 corresponding to Comparative Examples 1 to 18 were used to replace the mixed fermentation oil 1 prepared in Example 1, respectively, and the absorbance values ​​were measured and the tyrosinase inhibition rates were calculated.

[0117] 2. Experimental results

[0118] The tyrosinase inhibition test results are shown in Table 7.

[0119] Table 7 Tyrosinase inhibition test results

[0120] sample Tyrosinase inhibition rate (%) sample Tyrosinase inhibition rate (%) Example 1 66.8 Comparative Example 5 24.2 Example 2 60.4 Comparative Example 6 15.9 Example 3 61.1 Comparative Example 7 51.0 Example 4 52.8 Comparative Example 8 38.6 Example 5 53.3 Comparative Example 9 49.2 Example 6 51.6 Comparative Example 10 40.7 Example 7 53.2 Comparative Example 11 21.8 Example 8 48.9 Comparative Example 12 55.0 Example 9 49.5 Comparative Example 13 27.3 Example 10 55.2 Comparative Example 14 28.1 Embodiment 11 56.0 Comparative Example 15 32.8 Comparative Example 1 2.6 Comparative Example 16 53.9 Comparative Example 2 49.3 Comparative Example 17 31.5 Comparative Example 3 29.1 Comparative Example 18 32.1 Comparative Example 4 41.5

[0121] The results showed that the mixed fermentation oils prepared in Examples 1 to 11 were all able to effectively inhibit tyrosinase, and the tyrosinase inhibition rate of the mixed fermentation oil 1 in Example 1 reached 66.8%; while the tyrosinase inhibition rates of the mixed fermentation oils 12 to 29 prepared in Comparative Examples 1 to 18 were all lower than 60%, which were significantly lower than the inhibition rate of the mixed fermentation oil 1 in Example 1.

[0122] Results: From the comparison of Example 1, Comparative Example 1, and Comparative Example 2, it can be seen that the addition of vegetable oil and synthetic oil is crucial to the tyrosinase inhibition rate of the fermented oil. From the comparison of Example 1, Comparative Example 3, and Comparative Example 5, it can be seen that lipase and probiotics also affect the tyrosinase inhibition rate of the fermented oil. From the comparison of Example 1 and Comparative Example 6, it can be seen that the fermentation step gives the fermented oil the effect of inhibiting tyrosinase.

[0123] Test Example 2 DPPH free radical scavenging rate test

[0124] 1. Experimental methods

[0125] Taking the mixed fermented oil 1 prepared in Example 1 as an example, the DPPH free radical scavenging rate thereof was tested, as follows:

[0126] The control group was set up as follows: 3 mL of DPPH solution was thoroughly mixed with 1 mL of pure water to obtain a mixed solution, which was allowed to stand for 30 min. 200 μL of the mixed solution was transferred with a pipette and added to a 96-well plate. This was repeated for 3 replicate wells. The absorbance at 517 nm was then measured with an ELISA reader, and the average value was taken as A1.

[0127] The experimental group was set up as follows: 3 mL of DPPH solution and 1 mL of the mixed fermentation oil 1 prepared in Example 1 were fully mixed to obtain a mixed solution, which was allowed to stand for 30 min. 200 μL of the mixed solution was transferred with a pipette and added to a 96-well plate. The plate was repeated for 3 replicates, and the absorbance at 517 nm was measured with an ELISA instrument. The average value was taken as A2.

[0128] The blank group was set as follows: no sample was placed in the 96-well plate, and its absorbance at 517 nm was directly detected, which was A0.

[0129] DPPH clearance rate = ((A1-A0)-(A2-A0)) / (A1-A0)×100%.

[0130] The mixed fermentation oil 2 to mixed fermentation oil 11 corresponding to Examples 2 to 11 and the mixed fermentation oil 12 to mixed fermentation oil 29 corresponding to Comparative Examples 1 to 18 were used to replace the mixed fermentation oil 1 prepared in Example 1, and the absorbance values ​​were measured and the DPPH radical scavenging rates were calculated.

[0131] 2. Experimental results

[0132] The DPPH free radical scavenging rate test results are shown in Table 8.

[0133] Table 8 DPPH free radical scavenging rate test results

[0134] sample DPPH clearance sample DPPH clearance Example 1 63.2％ Comparative Example 5 26.8％ Example 2 61.9％ Comparative Example 6 23.5％ Example 3 60.5％ Comparative Example 7 46.9％ Example 4 53.3％ Comparative Example 8 38.0％ Example 5 53.7％ Comparative Example 9 49.3％ Example 6 52.1％ Comparative Example 10 39.7％ Example 7 53.8％ Comparative Example 11 35.8％ Example 8 45.1％ Comparative Example 12 49.1％ Example 9 45.3％ Comparative Example 13 36.0％ Example 10 55.2％ Comparative Example 14 35.8％ Embodiment 11 55.7％ Comparative Example 15 33.1％ Comparative Example 1 21.3％ Comparative Example 16 49.9％ Comparative Example 2 33.1％ Comparative Example 17 30.8％ Comparative Example 3 29.2％ Comparative Example 18 34.1％ Comparative Example 4 31.6％

[0135] The results show that the mixed fermentation oils prepared in Examples 1 to 11 all have good DPPH radical scavenging ability, that is, they have good antioxidant function, and the DPPH radical scavenging rate of the mixed fermentation oil 1 in Example 1 reaches 63.2%; while the DPPH radical scavenging ability of the mixed fermentation oils 12 to 29 prepared in Comparative Examples 1 to 18 is low, and significantly lower than that in Example 1.

[0136] Results show that the mixed fermented oils prepared in Examples 1 to 11 have good antioxidant capacity. Test Example 3 Skin redness value (a value) test

[0137] 1. Experimental methods

[0138] 29 volunteers (subjects) aged between 18 and 60 were recruited, including 10 males and 19 females; each volunteer was tested with up to 3 different samples.

[0139] Taking the mixed fermented oil 1 prepared in Example 1 as an example, the skin redness value after use was tested as follows:

[0140] Three subjects were randomly selected, and the experimental site was selected on the inner side of the subject's arm. The skin redness value (a value) of the experimental site was recorded using a 3D skin imaging analyzer (Miravex Antera-3D), and the average value was taken as the D0 skin redness value.

[0141] Then, the mixed fermented oil 1 prepared in Example 1 was applied to the experimental part of the subject for 28 consecutive days. After 14 consecutive days of application, the skin redness value (a value) of the experimental part was recorded using a 3D skin imaging analyzer (Miravex Antera-3D), and the average value was taken as the D14 skin redness value; after 28 consecutive days of application, the skin redness value (a value) of the experimental part was recorded using a 3D skin imaging analyzer (Miravex Antera-3D), and the average value was taken as the D28 skin redness value; and the skin redness value change rate was calculated.

[0142] Mixed fermented oils 2 to 11 corresponding to Examples 2 to 11 and mixed fermented oils 12 to 29 corresponding to Comparative Examples 1 to 18 were used to replace the mixed fermented oil 1 prepared in Example 1, and the skin redness value and the skin redness value change rate were measured respectively.

[0143] 2. Experimental results

[0144] The skin redness value (a value) test results are shown in Table 9.

[0145] Table 9 Skin redness test results

[0146]

[0147]

[0148] The results showed that whether after continuous application for 14 days or 28 days, the skin redness value change rate of mixed fermentation oil 1 to mixed fermentation oil 11 prepared by Examples 1 to 11 was larger, and the skin redness value change rate of mixed fermentation oil 12 to mixed fermentation oil 29 prepared by Comparative Examples 1 to 18 was smaller.

[0149] The results show that the mixed fermented oils 1 to 11 prepared in Examples 1 to 11 have good soothing and anti-inflammatory effects, and the mixed fermented oil 1 prepared in Example 1 has the largest change in skin redness value and the best soothing and anti-inflammatory effect.

[0150] Test Example 4 Skin Color ITA° Value Test

[0151] 29 volunteers (subjects) aged between 18 and 60 were recruited, including 10 males and 19 females; each volunteer was tested with up to 3 different samples.

[0152] Taking the mixed fermented oil 1 prepared in Example 1 as an example, the ITA° value of the skin color after use was tested, as follows:

[0153] Three subjects were randomly selected, and experimental sites were randomly selected on the subjects' arms. The 3D skin imaging analyzer was used to measure the subjects' initial skin color ITA° values, and the average value was recorded as the D0 skin ITA° value.

[0154] Then, the mixed fermented oil 1 prepared in Example 1 was applied to the experimental part of the subject for 28 consecutive days. After 14 consecutive days of application, the initial skin color ITA° value of the subject was measured using a 3D skin imaging analyzer, and the average value was recorded as the D14 skin ITA° value; after 28 consecutive days of application, the initial skin color ITA° value of the subject was measured using a 3D skin imaging analyzer, and the average value was recorded as the D28 skin ITA° value.

[0155] And calculate the change rate of skin ITA° value, the calculation formula is as follows:

[0156]

[0157] Where n is 14 or 28.

[0158] The essence oil 1 was replaced by mixed fermented oils 2 to 11 corresponding to Examples 2 to 11, and mixed fermented oils 12 to 29 corresponding to Comparative Examples 1 to 18, respectively, to measure the skin ITA° values ​​and

[0159] Skin ITA° change rate.

[0160] The skin ITA° value test results are shown in Table 10.

[0161] Table 10 Skin ITA° test results

[0162]

[0163] The results showed that after applying the mixed fermented oil 1 prepared in Example 1, the skin ITA° value increased by nearly 17.7% after continuous application for 14 days, and the skin ITA° value increased by nearly 29.3% after continuous application for 28 days; the effect was better than that of the comparative example.

[0164] The results show that the mixed fermented oil 1 prepared in Example 1 can effectively increase the ITA° value of the skin, that is, it can effectively whiten the skin.

[0165] Application Examples

[0166] In parts by mass, the mixed fermented oil 1 (35 parts) prepared in Example 1 is mixed with white meadowfoam seed oil (35 parts), squalane (30 parts), phytosterols (0.2 parts), and ceramide (0.1 parts) to obtain the skin care product 1 of Application Example 1.

[0167] Example 1 in the above preparation method is replaced by Example 2 to Example 11 and Comparative Example 1 to Comparative Example 18, respectively, to obtain Application Example 2 to Application Example 11 and Comparative Application Example 1 to Comparative Application Example 18.

[0168] Test Example 5: Transepidermal Water Loss (TEWL) Test

[0169] 1. Experimental methods

[0170] 29 volunteers (subjects) aged between 18 and 60 were recruited, including 10 males and 19 females; each volunteer was tested with up to 3 different samples.

[0171] Taking the mixed fermented oil 1 prepared in Example 1 as an example, its transdermal water loss was tested as follows:

[0172] Three subjects were randomly selected, and the experimental site was selected on the inner side of the subject's arm. The experimental site was repeatedly wiped with 0.5% (w / w) sodium dodecyl sulfate (SLS) solution to form erythema, and the transepidermal water loss (TEWL) of the experimental site was recorded. The average value was taken as D0 TEWL.

[0173] Then, the mixed fermented oil 1 prepared in Example 1 was applied to the experimental part of the subject for 28 consecutive days. After 14 consecutive days of application, the transepidermal water loss (TEWL) of the experimental part was recorded, and the average value was taken as D14 TEWL; after 28 consecutive days of application, the transepidermal water loss (TEWL) of the experimental part was recorded, and the average value was taken as D28 TEWL.

[0174] And calculate the TEWL change rate, and the calculation formula is shown in Formula I.

[0175] Formula I: TEWL change rate = (Dn TEWL - D0 TEWL) / (D0 TEWL) × 100%;

[0176] Where n is 14 or 28.

[0177] Skin care products 2 to 11 corresponding to Application Examples 2 to 11 and skin care products 12 to 29 corresponding to Comparative Application Examples 1 to 18 were used to replace the skin care product 1 prepared in Application Example 1, and the transepidermal water loss TEWL was measured respectively.

[0178] 2. Experimental results

[0179] The results of the transepidermal water loss test are shown in Table 11.

[0180] Table 11 Transdermal water loss test results

[0181]

[0182]

[0183] The results showed that compared with skin care products 1 to 11 prepared in Application Examples 1 to 11 and skin care products 12 to 29 prepared in Comparative Application Examples 1 to 18, there was a significant difference in the change rate of transepidermal water loss after continuous application to the skin damaged area for 14 days; and after continuous application for 28 days, the transepidermal water loss (TEWL) of skin care products 1 to 11 prepared in Application Examples 1 to 11 changed greatly, and the transepidermal water loss (TEWL) of skin care product 1 prepared in Application Example 1 changed the most, reaching -49.8%.

[0184] Results show that the skin care products 1 to 11 prepared in Application Examples 1 to 11 have excellent soothing and moisturizing effects.

[0185] The mixed fermentation oil process of the present invention not only retains the original soothing and moisturizing function of the oil, but also increases the whitening effect. The fermentation process of the present invention is a complete production process. The lack of any step will greatly reduce the efficacy of the product, or even lose its whitening effect.

[0186] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the protection scope of the present invention. For ordinary technicians in this field, other different forms of changes or modifications can be made based on the above descriptions and ideas. It is not necessary and impossible to list all the implementation methods here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A method for preparing a mixed fermented oil having whitening effect, characterized in that: The following steps are involved: S1. Grease pretreatment: vegetable oil and synthetic oil are fully mixed in a mass ratio of 0.5 to 10:1 to obtain a mixed oil; The mixed oil and lipase are fully mixed in a mass ratio of 10 to 100:1 to obtain a pretreated oil; The synthetic oil is caprylic / capric triglyceride, oleic / linoleic triglyceride and / or glycerol palmitate; the vegetable oil is deep-sea camellia seed oil, camellia seed oil and / or jojoba seed oil; the lipase is phosphatase, sterolase and / or carboxylesterase; S2. Fermentation culture: The pretreated oil and surfactant obtained in step S1 are fully mixed in a mass ratio of 1 to 30:1, heated to 60 to 100°C to obtain a heated liquid, and the heated liquid is added to a fermentation device under sterile conditions at 10% of the total fermentation volume, and then the seed culture medium is inoculated into the fermentation device at a final volume concentration of 1% to 10%, and fermented to obtain a fermentation liquid; The surfactant is selected from one or more of the following: (1) PEG-10 glyceryl isostearate, (2) a mixture of cetearyl alcohol and cetearyl glucoside in a mass ratio of 4:1, (3) a mixture of glyceryl stearate and PEG-100 stearate in a mass ratio of 3:2; The seed culture medium is: a liquid culture medium for activating and culturing probiotics; the probiotics are plant lactobacillus; The fermentation conditions are: fermentation temperature of 35-39° C., dissolved oxygen of 1-50%, pH of 5.5-7.5, and fermentation for 5-10 hours; S3 separation: the fermentation broth obtained in step S2 is separated into solid and liquid, the supernatant is collected, the supernatant is allowed to stand for stratification and the oil phase and the aqueous phase are separated, and the oil phase 1 is collected; S4. Purification: The oil phase 1 collected in step S3 is centrifuged, and after centrifugation, the oil phase 2 is collected by standing and stratifying, and then the oil phase 2 is fully mixed with anhydrous sodium sulfate at a mass ratio of 1 to 100:1, and then centrifuged; S5. Repeat step S4 until the oil phase is clarified after centrifugation, and collect the oil phase liquid as the mixed fermentation oil.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the vegetable oil to the synthetic oil in step S1 is 3:1; the vegetable oil is deep-sea camellia oil, and the synthetic oil is caprylic / capric triglyceride.

3. The preparation method according to claim 1, characterized in that: The mass ratio of the mixed oil to the lipase in step S1 is 50:

1.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the pretreated oil and the surfactant in step S2 is 10:

1.

5. The mixed fermentation oil prepared by the preparation method according to any one of claims 1 to 4.

6. Use of the mixed fermented oil according to claim 5 in preparing skin care products.

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