Composition with anti-aging and whitening effects and application thereof

Abstract

The invention relates to a medicinal and edible composition with anti-aging and whitening effects and application of the medicinal and edible composition. The composition comprises a raspberry extract, a guava extract, a rose extract and a liquorice extract. According to the composition, active ingredients of natural plants are utilized, and the anti-aging effect is achieved by inhibiting the activity of collagenase and elastase and promoting the generation of collagen and elastase; by inhibiting the activity of alpha-glucosidase and directly inhibiting generation of AGEs, aging caused by skin saccharification is prevented; the whitening effect is achieved by removing DPPH free radicals, inhibiting tyrosinase activity and reducing melanogenesis; according to the composition, through compatibility in a specific proportion, synergistic interaction is achieved, the whitening and anti-saccharification effects are further improved while the anti-aging effect is achieved, and the skin problem is solved from multiple dimensions. The four natural components used for the composition all derive from homology of medicine and food, no organic reagent is contained in the extraction process, and the composition is green, environmentally friendly, safe and reliable.

Description

Technical Field

[0001] The invention belongs to the technical field of plant extraction, and relates to a composition with anti-aging and whitening effects and application thereof. Background Art

[0002] Skin is the largest organ in the human body and has important functions such as barrier protection, temperature regulation, immune defense, perception and excretion. Skin aging is caused by a variety of internal and external factors, mainly manifested as loose skin elasticity, roughness, wrinkle proliferation, dark yellow skin and pigmentation. Ultraviolet radiation is the main external factor leading to skin aging. It can not only induce the skin to produce a large amount of reactive oxygen species (ROS), accelerating the skin aging process, but also promote melanocyte proliferation and stimulate melanin production.

[0003] During skin aging, the number of fibroblasts in the dermis decreases, and the ability to synthesize collagen and elastin in the extracellular matrix decreases, leading to thinning of the dermis, reduced skin elasticity, and increased wrinkles. Advanced glycation end products (AGEs) are substances formed by the reaction of reducing sugars with free amino groups in proteins, lipids, and nucleic acids, and play a key role in skin aging. AGEs cross-link with collagen and elastin in the skin, causing the skin to lose elasticity and flexibility, and increasing wrinkles and sagging. In addition, AGEs also activate inflammatory responses and oxidative stress, increase free radical generation, and further damage skin cells and structures, leading to dull skin tone and impaired skin function.

[0004] Based on this, the purpose of the present invention is to provide a preparation method of a medicine-food composition with anti-aging and whitening effects, as well as its product and application. Summary of the invention

[0005] In view of the deficiencies in the prior art, the object of the present invention is to provide a composition with anti-aging and whitening effects and its application.

[0006] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a medicine-food composition with anti-aging and whitening effects, wherein the composition comprises raspberry extract, guava extract, rose extract and licorice extract.

[0008] Rubus chingiiHu is a dried fruit of the Rosaceae plant, rich in active ingredients such as polyphenols and ellagic acid, which has the effects of nourishing the kidney, consolidating essence, reducing urine, nourishing the liver and improving eyesight. It is a dual-functional food with both nutritional and medicinal value. Modern research shows that raspberry extract has significant antioxidant and anti-inflammatory effects.

[0009] Guava (Psidium guajava L.) is the fruit of the Myrtaceae family, which has extremely high nutritional, health and pharmacological value. Guava polysaccharide is one of the most active ingredients, with multiple biological functions such as anti-inflammatory, antidiarrheal, antihypertensive and anti-diabetic.

[0010] Rose (Rosa rugosa Thunb.) is the dried flower bud of the Rosaceae plant. It is rich in active ingredients such as polyphenols, flavonoids and vitamin C, and has pharmacological effects such as promoting qi and relieving depression, and regulating blood circulation and relieving pain. Modern research shows that rose extract can reduce melanin production and show significant anti-skin aging ability by inhibiting the level of matrix metalloproteinase-1 (MMP-1).

[0011] As people's requirements for the effectiveness, safety and durability of anti-aging methods increase, preventing and alleviating skin aging through diet has become an inevitable trend. Raspberries, guava, roses and licorice are all raw materials that are both medicinal and edible. The combination achieves synergistic effects through a specific proportion of compatibility. It can not only improve skin health from multiple aspects and dimensions, but also prevent skin aging from the root through internal regulation, achieving the effect of improving skin condition.

[0012] Preferably, the composition comprises, by mass, 10-30 parts of raspberry extract, 5-10 parts of guava extract, 10-30 parts of rose extract and 1-5 parts of licorice extract.

[0013] The mass fraction of the raspberry extract can be selected from 10 parts, 12 parts, 14 parts, 16 parts, 18 parts, 20 parts, 22 parts, 24 parts, 26 parts, 28 parts, 30 parts, etc., the mass fraction of the guava extract can be selected from 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts, 8 parts, 8.5 parts, 9 parts, 9.5 parts, 10 parts, etc., the mass fraction of the rose extract can be selected from 10 parts, 12 parts, 14 parts, 16 parts, 18 parts, 20 parts, 22 parts, 24 parts, 26 parts, 28 parts, 30 parts, etc., the mass fraction of the licorice extract can be selected from 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, etc., and other specific point values ​​within the above numerical range can be selected, which will not be repeated here one by one.

[0014] Preferably, the raspberry extract is prepared by a method comprising the following steps: mixing raspberries with water, performing ultrasonic extraction, filtering the extract through a filter bag and a ceramic membrane, concentrating, and drying.

[0015] Preferably, the guava extract is prepared by a method comprising the following steps: mixing guava with water, refluxing extraction, filtering through a filter bag and a ceramic membrane, concentrating, and drying.

[0016] Preferably, the rose extract is prepared by a method comprising the following steps: mixing rose with water, extracting by negative pressure cavitation, filtering through a filter bag and a ceramic membrane, concentrating, and drying.

[0017] Preferably, before the ultrasonic extraction, the process further comprises treating the mixture of raspberries and water at 110-130° C. and 0.15-0.25 MPa for 5-10 min.

[0018] The temperature can be selected from 110°C, 112°C, 114°C, 116°C, 118°C, 120°C, 122°C, 124°C, 126°C, 128°C, 130°C, etc., the pressure can be selected from 0.15MPa, 0.16MPa, 0.17MPa, 0.18MPa, 0.19MPa, 0.2MPa, 0.21MPa, 0.22MPa, 0.23MPa, 0.24MPa, 0.25MPa, etc., the time can be selected from 5min, 6min, 7min, 8min, 9min, 10min, etc., and other specific point values ​​within the above numerical range can be selected, so they will not be described one by one here.

[0019] The ultrasonic power is 200-500W, the frequency is 30-50kHz, the temperature is 60-70°C, and the time is 30-40min.

[0020] The power of the ultrasound can be selected from 200W, 220W, 250W, 280W, 300W, 320W, 350W, 380W, 400W, 420W, 450W, 480W, 500W, etc., the frequency can be selected from 30kHz, 32kHz, 34kHz, 36kHz, 38kHz, 40kHz, 42kHz, 44kHz, 46kHz, 48kHz, 50kHz, etc., the temperature can be selected from 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, etc., the time can be selected from 30min, 31min, 32min, 33min, 34min, 35min, 36min, 37min, 38min, 39min, 40min, etc., and other specific point values ​​within the above numerical range can be selected, which will not be repeated here.

[0021] Preferably, the ratio of raspberries to water is 1 g: (15-20) mL.

[0022] Preferably, the ratio of guava to water is 1 g: (10-15) mL, and the reflux extraction time is 1-2 h.

[0023] Among them, the specific point values ​​in (15-20) can be selected as 15, 15.5, 16, 16.5, 17, 17.5, 18, 18.5, 19, 19.5, 20, etc., the specific point values ​​in (10-15) can be selected as 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, etc., the time can be selected as 1h, 1.2h, 1.4h, 1.6h, 1.8h, 2h, etc., and other specific point values ​​within the above numerical range can be selected, so they will not be listed here one by one.

[0024] Preferably, the ratio of rose to water is 1 g: (40-60) mL, the pressure of the negative pressure cavitation extraction is 0.03-0.08 MPa, the temperature is 50-60° C., and the time is 1-1.5 h.

[0025] Among them, the specific point values ​​in (40-60) can be selected as 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, etc., the pressure can be selected as 0.03MPa, 0.04MPa, 0.05MPa, 0.06MPa, 0.07MPa, 0.08MPa, etc., the temperature can be selected as 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 57℃, 58℃, 59℃, 60℃, etc., and the time can be selected as 1h, 1.1h, 1.2h, 1.3h, 1.4h, 1.5h, etc. Other specific point values ​​within the above numerical range can be selected, and they will not be listed here one by one.

[0026] Preferably, filtration in the raspberry extraction is carried out at 40-60°C, for example, 40°C, 42°C, 44°C, 46°C, 48°C, 50°C, 52°C, 54°C, 56°C, 58°C, 60°C, etc. Other specific points within the above numerical range can be selected, which will not be described here one by one.

[0027] Preferably, filtration during guava extraction is carried out at 30-40°C, for example, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, etc. Other specific points within the above numerical range can be selected, which will not be described here one by one.

[0028] Preferably, the filter bag filtration includes first filter bag filtration and second filter bag filtration.

[0029] Preferably, the pore size of the first filter bag is 400-600 mesh, for example, 400 mesh, 420 mesh, 450 mesh, 480 mesh, 500 mesh, 520 mesh, 550 mesh, 580 mesh, 600 mesh, etc. Other specific point values ​​within the above numerical range can be selected, which will not be described here one by one.

[0030] Preferably, the pore size of the second filter bag is 5-10 μm, for example, 5 μm, 6 μm, 7 μm, 8 μm, 9 μm, 10 μm, etc. Other specific point values ​​within the above numerical range can be selected and will not be described here one by one.

[0031] The pore size of the ceramic membrane used in raspberry extraction is 300-400nm (for example, 300nm, 310nm, 320nm, 330nm, 340nm, 350nm, 360nm, 370nm, 380nm, 390nm, 400nm, etc.), the pore size of the ceramic membrane used in guava extraction is 100-200nm (for example, 100nm, 110nm, 120nm, 130nm, 140nm, 150nm, 160nm, 170nm, 180nm, 190nm, 200nm, etc.), and the pore size of the ceramic membrane used in rose extraction is 50-100nm (for example, 50nm, 60nm, 70nm, 80nm, 90nm, 100nm, etc.). Other specific point values ​​within the above numerical range can be selected, and they will not be repeated here one by one.

[0032] In a second aspect, the present invention provides a use of the medicine-food composition with anti-aging and whitening effects according to the first aspect in the preparation of products with whitening, anti-aging or anti-glycation effects.

[0033] Preferably, the product comprises food, health care product or cosmetics.

[0034] Preferably, the added amount of the medicinal and edible composition in the product is 0.2-50%, for example 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc. Other specific point values ​​within the above numerical range can be selected, which will not be repeated here.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] (1) The present invention adopts specific extraction processes to effectively extract the active ingredients in raspberry, guava and rose, and successfully obtains a composition with anti-aging, whitening and anti-glycation effects.

[0037] (2) The composition obtained by the preparation method of the present invention can significantly inhibit the activities of collagenase and elastase, and can promote the expression of zebrafish collagen genes col1a1a and col1a1b.

[0038] (3) The composition obtained by the preparation method of the present invention has an IC50 value of less than 30 μg / mL for scavenging DPPH free radicals and can significantly inhibit tyrosinase activity and zebrafish melanin production.

[0039] (4) The composition obtained by the preparation method of the present invention has an IC50 value of inhibiting α-glucosidase activity of less than 30 μg / mL and can significantly inhibit the generation of advanced glycation end products (AGEs).

[0040] (5) The composition obtained by the preparation method of the present invention has synergistic effects in anti-aging, whitening and anti-glycation.

[0041] (6) The present invention uses RO water as the extraction solvent and does not use organic reagents throughout the process. It not only effectively retains the biological activity of the medicinal and edible plants, but also expands its application range in health products, and has significant market potential and application value. The method has strong consistency, high extraction efficiency, energy saving and environmental protection, safety and reliability, and is conducive to industrial production and promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is a graph showing the effect of the combination on the relative expression levels of col1a1a and col1a1b genes in zebrafish. * indicates P < 0.05 compared with the control group; ** indicates P < 0.01 compared with the control group; *** indicates P < 0.001 compared with the control group.

[0043] Figure 2 This is a graph showing the effect of the composition on melanin production in zebrafish. *** indicates comparison with the control group, P<0.001.

[0044] Figure 3 This is a stereomicroscope observation diagram of the effect of the composition on the melanin production of zebrafish. DETAILED DESCRIPTION

[0045] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0046] The sources of the functional ingredients contained in the products involved in the following embodiments and comparative examples are as follows (only the functional ingredients are reflected, and the necessary auxiliary ingredients contained in other commercially available raw materials are not repeated):

[0047] Licorice extract was purchased from Guangdong Qingyunshan Pharmaceutical Co., Ltd., with glycyrrhizic acid ≥ 3%.

[0048] Preparation Example 1-1

[0049] This preparation example provides a method for preparing a raspberry extract, the preparation method comprising:

[0050] (1) crushing raspberries and mixing them with water in a ratio of 1 g:18 mL, treating at 120° C. and 0.2 MPa for 8 min, and then ultrasonically extracting at 65° C. for 35 min at 300 W and 40 kHz to obtain an extract;

[0051] (2) The extract is cooled to 50°C and filtered through a 600-mesh filter bag and a 5 μm filter bag, and then filtered through a 350 nm ceramic membrane, concentrated to a solid content of 15%, sterilized, and dried to obtain the product.

[0052] Preparation Example 1-2

[0053] This preparation example provides a method for preparing a raspberry extract, the preparation method comprising:

[0054] (1) crushing raspberries and mixing them with water in a ratio of 1 g:15 mL, treating at 110° C. and 0.15 MPa for 10 min, and then ultrasonically extracting at 70° C. for 30 min at 200 W and 30 kHz to obtain an extract;

[0055] (2) The extract is cooled to 40°C and then filtered through a 600-mesh and 5 μm filter bag, and then filtered through a 300 nm ceramic membrane, concentrated to a solid content of 17%, sterilized, and dried to obtain the product.

[0056] Preparation Example 1-3

[0057] This preparation example provides a method for preparing a raspberry extract, the preparation method comprising:

[0058] (1) crushing raspberries and mixing them with water in a ratio of 1 g:20 mL, treating at 130° C. and 0.25 MPa for 5 min, and then ultrasonically extracting at 60° C. for 40 min at 500 W and 50 kHz to obtain an extract;

[0059] (2) The extract is cooled to 60°C and then filtered through a 600-mesh and 5 μm filter bag, and then filtered through a 400 nm ceramic membrane, concentrated to a solid content of 20%, sterilized, and dried to obtain the product.

[0060] Preparation Example 1-4

[0061] This preparation example provides a preparation method of raspberry extract, which differs from Preparation Example 1-1 only in that step (2) is "cooling the extract to 50°C and then passing it through a 600-mesh and 5 μm filter bags in sequence, and then filtering it through a 200 nm ceramic membrane, concentrating it to a solid content of 15%, sterilizing it, and drying it to obtain the extract", and other operations remain unchanged.

[0062] Preparation Example 1-5

[0063] This preparation example provides a preparation method of raspberry extract, which differs from Preparation Example 1-1 only in that step (2) is "cooling the extract to 50°C and then passing it through 600 mesh and 5 μm filter bags in sequence, and then filtering it through a 500 nm ceramic membrane, concentrating it to a solid content of 15%, sterilizing it, and drying it to obtain the extract", and other operations remain unchanged.

[0064] Preparation Example 1-6

[0065] This preparation example provides a preparation method of a raspberry extract, which differs from Preparation Example 1-1 only in that step (1) is "crushing raspberries and mixing them with water, the ratio of raspberries to water being 1 g:18 mL, treating at 120° C. and 0.2 MPa for 8 min, and extracting at 65° C. for 35 min to obtain an extract."

[0066] Preparation Example 1-7

[0067] This preparation example provides a preparation method of a raspberry extract, which differs from Preparation Example 1-1 only in that step (1) is "crushing raspberries and mixing them with water, the ratio of raspberries to water being 1 g:18 mL, and ultrasonically extracting at 65° C. for 35 min, the ultrasonic conditions being 300 W and 40 kHz, to obtain an extract", and other operations remain unchanged.

[0068] Preparation Example 1-8

[0069] This preparation example provides a preparation method of raspberry extract, which differs from Preparation Example 1-1 only in that step (1) is "crushing raspberries and mixing them with water, the ratio of raspberries to water is 1 g:18 mL, treating at 120°C and 0.2 MPa for 8 min, and then performing negative pressure extraction at 65°C for 35 min, the pressure of the negative pressure cavitation treatment is 0.05 MPa, to obtain an extract", and other operations remain unchanged.

[0070] Preparation Example 1-9

[0071] This preparation example provides a preparation method of raspberry extract, which differs from Preparation Example 1-1 only in that step (1) is "crushing raspberries and mixing them with water, the ratio of raspberries to water being 1 g:18 mL, treating at 120° C. and 0.2 MPa for 8 min, and then stirring and extracting at 65° C. for 35 min at a stirring speed of 80 r / min to obtain an extract", and other operations remain unchanged.

[0072] Preparation 1-10

[0073] This preparation example provides a preparation method of raspberry extract, which differs from Preparation Example 1-1 only in that step (1) is "crushing raspberries and mixing them with water, the ratio of raspberries to water being 1 g:18 mL, treating at 120° C. and 0.2 MPa for 8 min, heating under reflux extraction for 35 min, extracting twice, and obtaining an extract", and other operations remain unchanged.

[0074] Preparation Example 2-1

[0075] This preparation example provides a preparation method of guava extract, the preparation method comprising:

[0076] (1) Crush guava and mix with water, the ratio of guava to water is 1 g:12 mL, heat and reflux for 1.5 h, and extract twice;

[0077] (2) After cooling to 35° C., the mixture is filtered through a 600-mesh filter bag and a 5 μm filter bag in sequence, and then filtered through a 140 nm ceramic membrane, concentrated to a solid content of 10%, sterilized, and dried.

[0078] Other operations remain unchanged.

[0079] Preparation Example 2-2

[0080] This preparation example provides a preparation method of guava extract, the preparation method comprising:

[0081] (1) Crush guava and mix with water, the ratio of guava to water is 1 g:10 mL, heat and reflux for 1 h, and extract twice;

[0082] (2) After cooling to 35°C, the solution is filtered through a 600-mesh filter bag, a 5 μm filter bag, and a 100 nm ceramic membrane, concentrated to a solid content of 11%, sterilized, and dried.

[0083] Preparation Example 2-3

[0084] This preparation example provides a preparation method of guava extract, the preparation method comprising:

[0085] (1) Crush guava and mix with water, the ratio of guava to water is 1 g:15 mL, heat and reflux for 2 h, and extract twice;

[0086] (2) After cooling to 35°C, the solution is filtered through a 600-mesh filter bag and a 5 μm filter bag, and then filtered through a 200 nm ceramic membrane, concentrated to a solid content of 12%, sterilized, and dried.

[0087] Preparation Example 3-1

[0088] This preparation example provides a preparation method of rose extract, which comprises:

[0089] (1) Rose powder was mixed with water at a ratio of 1 g:45 mL, and vacuum cavitation extraction was performed at 55 °C for 1.2 h at a pressure of 0.05 MPa;

[0090] (2) After cooling to 40°C, the product is filtered through a 600-mesh filter bag and a 5 μm filter bag, and then filtered through an 80 nm ceramic membrane, concentrated to a solid content of 8%, sterilized, and dried.

[0091] Preparation Example 3-2

[0092] This preparation example provides a preparation method of rose extract, which comprises:

[0093] (1) Rose powder was mixed with water at a ratio of 1 g:40 mL, and vacuum cavitation extraction was performed at 50 °C for 1.5 h at a pressure of 0.08 MPa;

[0094] (2) After cooling to 40°C, the product is filtered through a 600-mesh filter bag and a 5 μm filter bag, and then filtered through a 50 nm ceramic membrane, concentrated to a solid content of 9%, sterilized, and dried.

[0095] Preparation Example 3-3

[0096] This preparation example provides a preparation method of rose extract, which comprises:

[0097] (1) Rose powder was mixed with water at a ratio of 1 g:60 mL, and vacuum cavitation extraction was performed at 60 °C for 1 h at a pressure of 0.03 MPa;

[0098] (2) After cooling to 40°C, the solution is filtered through a 600-mesh filter bag, a 5 μm filter bag, and a 100 nm ceramic membrane, concentrated to a solid content of 10%, sterilized, and dried.

[0099] Preparation Example 3-4

[0100] This preparation example provides a preparation method of rose extract, which differs from Preparation Example 3-1 only in that step (1) is "crushing rose and mixing with water, the ratio of rose to water is 1 g:45 mL, and performing negative pressure cavitation extraction at 30° C. for 1.2 h and a pressure of 0.05 MPa". Other operations remain unchanged.

[0101] Preparation Example 3-5

[0102] This preparation example provides a preparation method of rose extract, which differs from Preparation Example 3-1 only in that step (1) is "crushing rose and mixing with water, the ratio of rose to water is 1 g:45 mL, and performing negative pressure cavitation extraction at 80° C. for 1.2 h and a pressure of 0.05 MPa". Other operations remain unchanged.

[0103] Preparation Example 3-6

[0104] This preparation example provides a preparation method of rose extract, which differs from Preparation Example 3-1 only in that step (1) is "crushing rose and mixing with water, the ratio of rose to water is 1 g: 20 mL, and performing negative pressure cavitation extraction at 55° C. for 1.2 h and a pressure of 0.05 MPa". Other operations remain unchanged.

[0105] Preparation Example 3-7

[0106] This preparation example provides a preparation method of rose extract, which differs from Preparation Example 3-1 only in that step (1) is "crushing rose and mixing with water, the ratio of rose to water is 1 g: 80 mL, and performing negative pressure cavitation extraction at 55° C. for 1.2 h and a pressure of 0.05 MPa". Other operations remain unchanged.

[0107] Preparation Example 3-8

[0108] This preparation example provides a preparation method of rose extract, which differs from Preparation Example 3-1 only in that step (1) is "crushing the rose and mixing it with water, the ratio of rose to water is 1 g:45 mL, and extracting at a constant temperature of 55° C. with stirring for 1.2 h, and the rotation speed is 80 rpm", and other operations remain unchanged.

[0109] Preparation Example 3-9

[0110] This preparation example provides a preparation method of rose extract, which differs from Preparation Example 3-1 only in that step (1) is "crushing the rose and mixing it with water, the ratio of rose to water is 1 g:45 mL, heating and refluxing for extraction for 1.2 h", and other operations remain unchanged.

[0111] Preparation Example 3-10

[0112] This preparation example provides a preparation method of rose extract, which differs from Preparation Example 3-1 only in that step (1) is "crushing the rose and mixing it with water, the ratio of rose to water is 1 g:45 mL, and ultrasonic extraction is performed at 55° C. for 1.2 h, and the ultrasonic frequency is 40 kHz", and other operations remain unchanged.

[0113] Example 1

[0114] This embodiment provides a medicinal and edible composition with anti-aging and whitening effects, the composition comprising 20 parts of the raspberry extract described in Preparation Example 1-1, 8 parts of the guava extract described in Preparation Example 2-1, 20 parts of the rose extract described in Preparation Example 3-1 and 3 parts of licorice extract.

[0115] The preparation method is as follows: physically mix the preparation raw materials evenly to obtain the product.

[0116] Example 2

[0117] This embodiment provides a medicinal and edible composition with anti-aging and whitening effects, the composition comprising 10 parts of raspberry extract described in Preparation Example 1-2, 10 parts of guava extract described in Preparation Example 2-2, 12 parts of rose extract described in Preparation Example 3-2 and 5 parts of licorice extract.

[0118] The preparation method is as follows: physically mix the preparation raw materials evenly to obtain the product.

[0119] Example 3

[0120] This embodiment provides a medicinal and edible composition with anti-aging and whitening effects, the composition comprising 30 parts of raspberry extract described in Preparation Example 1-3, 5 parts of guava extract described in Preparation Example 2-3, 30 parts of rose extract described in Preparation Example 3-3 and 2 parts of licorice extract.

[0121] The preparation method is as follows: physically mix the preparation raw materials to obtain the product.

[0122] Embodiment 4-10

[0123] This embodiment provides 7 kinds of medicinal and edible compositions with anti-aging and whitening effects, which are different from Example 1 only in that the raspberry extract described in Preparation Example 1-1 is replaced by the raspberry extract described in Preparation Example 1-4, Preparation Example 1-5, Preparation Example 1-6, Preparation Example 1-7, Preparation Example 1-8, Preparation Example 1-9, and Preparation Example 1-10 in equal amounts, and the other ingredients and contents remain unchanged.

[0124] The preparation method is similar to that of Example 1.

[0125] Examples 11-17

[0126] This embodiment provides 7 kinds of medicinal and edible compositions with anti-aging and whitening effects, which are different from Example 1 only in that the rose extract described in Preparation Example 3-1 is replaced by the rose extracts described in Preparation Example 3-4, Preparation Example 3-5, Preparation Example 3-6, Preparation Example 3-7, Preparation Example 3-8, Preparation Example 3-9, and Preparation Example 3-10 in equal amounts, respectively, and the other ingredients and contents remain unchanged.

[0127] The preparation method is similar to that of Example 1.

[0128] Comparative Example 1

[0129] This comparative example provides a medicinal and edible composition with anti-aging and whitening effects, which is different from Example 1 only in that it does not contain raspberry extract, and its reduced mass is proportionally distributed to the masses of guava extract, rose extract and licorice extract, while the others remain unchanged.

[0130] The preparation method is similar to that of Example 1.

[0131] Comparative Example 2

[0132] This comparative example provides a medicinal and edible composition with anti-aging and whitening effects, which differs from Example 1 only in that it does not contain guava extract, and its reduced mass is proportionally distributed to the masses of raspberry extract, rose extract and licorice extract, while the others remain unchanged.

[0133] The preparation method is similar to that of Example 1.

[0134] Comparative Example 3

[0135] This comparative example provides a medicinal and edible composition with anti-aging and whitening effects, which differs from Example 1 only in that it does not contain rose extract, and its reduced mass is proportionally distributed to the masses of raspberry extract, guava extract and licorice extract, while the others remain unchanged.

[0136] The preparation method is similar to that of Example 1.

[0137] Comparative Example 4

[0138] This comparative example provides a medicinal and edible composition with anti-aging and whitening effects, which differs from Example 1 only in that it does not contain licorice extract, and its reduced mass is proportionally distributed to the masses of raspberry extract, guava extract and rose extract, while the others remain unchanged.

[0139] The preparation method is similar to that of Example 1.

[0140] Test Example 1

[0141] Collagenase inhibition test

[0142] Prepare tetracycline hydrochloride (positive control) and the sample solution to be tested at a concentration of 1 mg / mL. Add 140 μL of 0.2 mg / mL collagenase solution and 60 μL of 1 mg / mL test sample solution to a 96-well plate. At the same time, set up a 100% enzyme activity control group, that is, replace the sample solution to be tested with 60 μL PBS, and replace the blank control group and sample blank group with the same volume of buffer salt. After keeping warm at 37°C for 20 minutes, add 40 μL of substrate FALGPA buffer salt solution and measure the absorbance at 330nm at 0min and 20min.

[0143] Table 1

[0144]

[0145] The inhibition rate of collagenase was calculated according to the following formula:

[0146]

[0147] ΔA330B = the difference between the absorbance values ​​of the control group at two time points (0 min and 20 mins).

[0148] ΔA330A = the difference between the absorbance values ​​of the blank group at two time points (0 min and 20 mins).

[0149] ΔA330D = the difference between the absorbance values ​​of two time points (0 min and 20 mins) of a sample set.

[0150] ΔA330C = the difference between the absorbance values ​​of the sample blank group at two time points (0 min and 20 mins).

[0151] Each group was measured 3 times on average, and the average value was taken to calculate the collagenase inhibition rate. The results are shown in Table 2.

[0152] Table 2

[0153]

[0154]

[0155] It can be seen from the data in Table 2 that the composition described in the present application has a good inhibitory effect on collagenase, and the preparation method of raspberry extract and rose extract will also affect the effect of the composition, and raspberry extract, guava extract, rose extract and licorice extract have a certain synergistic effect on the above effects, and cooperate with each other in the above effects, and none of them can be missing.

[0156] Test Example 2

[0157] Elastase inhibition test

[0158] Add 0.03125U / mL enzyme solution and PBS solution, 2mg / mL sivelestat sodium solution (positive control) solution or 2mg / mL sample solution to a 96-well plate, incubate at 37°C for 10min, add 100μmoL / L 0.1mM DMSO solution, the total reaction volume is 230μL, and set 100% enzyme activity control well at the same time, and the blank control 230μL is replaced with an equal volume of PBS. After 37°C incubation reaction for 30min, measure the 405nm absorbance. Each group is measured 3 times on average, take the average value, and calculate the elastase inhibition rate value. The results are shown in Table 3.

[0159] Sample blank group: elastase 70μL + PBS 50μL + sample solution 10μL + DMSO solution 100μL

[0160] Sample group: PBS 120μL + sample solution 10μL + DMSO solution 100μL

[0161] Control group: elastase 70 μL + PBS 60 μL + DMSO solution 100 μL

[0162] Control blank group: PBS 130 μL + DMSO solution 100 μL

[0163] Calculation method:

[0164]

[0165] Table 3

[0166] Group Elastase inhibition rate (%) Example 1 90.79 Example 2 85.47 Example 3 89.05 Example 4 79.84 Example 5 77.21 Example 6 75.15 Example 7 77.34 Example 8 64.21 Example 9 60.38 Example 10 76.54 Embodiment 11 79.42 Example 12 76.95 Example 13 74.05 Embodiment 14 76.34 Embodiment 15 72.11 Example 16 65.97 Embodiment 17 79.68 Comparative Example 1 29.11 Comparative Example 2 50.07 Comparative Example 3 45.71 Comparative Example 4 91.88 Preparation Example 1-1 80.19 Preparation Example 2-1 31.81 Preparation Example 3-1 59.13 Licorice Extract 2.18 Positive Control 99.07

[0167] It can be seen from the data in Table 3 that the composition described in the present application has a good inhibitory effect on elastase, and the preparation method of raspberry extract and rose extract will also affect the effect of the composition, and raspberry extract, guava extract, rose extract and licorice extract have a certain synergistic effect on the above effects, and cooperate with each other in the above effects, and none of them can be missing.

[0168] Test Example 3

[0169] Antioxidant effect test

[0170] The concentration of DPPH solution after dissolving in anhydrous ethanol is 0.1 mg / mL. Vitamin C (positive control) and sample extract solution (concentration: 500-7.8125 μg / mL, diluted by half-dilution method) are prepared at the same time. 150 μL of DPPH ethanol solution and 150 μL of extract solution are mixed evenly, a blank control group is set up, and the reaction is carried out at room temperature in the dark for 30 minutes, shaken and evenly mixed, and the absorbance is measured at 517 nm. The scavenging rate of the sample for DPPH free radicals is calculated according to the following formula:

[0171]

[0172] Sample blank group: sample solution 150μL + DPPH alcohol solution 150μL

[0173] Sample set: DPPH solution 150μL + sample solvent 150μL

[0174] Control group: sample solution 150μL + anhydrous ethanol 150μL

[0175] Control blank group: 150μL anhydrous ethanol + 150μL sample solvent

[0176] With the concentration of the sample to be tested as the X-axis and the absorbance as the Y-axis, a scatter plot with a smooth line and data markers was made. The three points at the top, middle and bottom where the clearance rate was about 50% were selected to draw a straight line, and the straight line equation was obtained to calculate the DPPH free radical scavenging IC50 value and clearance rate of the sample. The results of the DPPH free radical scavenging IC50 value are shown in Table 4.

[0177] Table 4

[0178]

[0179]

[0180] It can be seen from the data in Table 4 that the composition described in the present application has a good antioxidant effect. The preparation method of raspberry extract and rose extract will also affect the effect of the composition. Raspberry extract, guava extract, rose extract and licorice extract have a certain synergistic effect on the above effects, and cooperate with each other in the above effects, and none of them can be missing.

[0181] Test Example 4

[0182] Tyrosinase inhibition test

[0183] Use pH=6.8 phosphate buffer as solvent to prepare 0.5mg / mL L-tyrosine solution and 100μg / mL tyrosinase solution, use water as solvent to prepare 2mg / mL arbutin (positive control) solution and sample solution. Mix the tyrosine solution, tyrosinase solution and sample solution evenly, set up a blank control group, place at 37℃ for 30min, measure the absorbance at 475nm, and calculate the inhibition rate of the sample on tyrosinase activity according to the following formula:

[0184]

[0185] Sample group: 100 μL tyrosine solution + 50 μL sample solution + 50 μL tyrosinase solution Sample blank group: 100 μL tyrosine solution + 50 μL sample solution + 50 μL buffer solution Control group: 100 μL tyrosine solution + 50 μL tyrosinase + 50 μL buffer solution Control blank group: 100 μL tyrosine solution + 100 μL buffer solution Each group was measured 3 times on average, and the average value was taken to calculate the tyrosinase inhibition rate. The results are shown in Table 5.

[0186] Table 5

[0187]

[0188]

[0189] It can be seen from the data in Table 5 that the composition described in the present application has a good inhibitory effect on tyrosinase, and the preparation method of raspberry extract and rose extract will also affect the effect of the composition, and raspberry extract, guava extract, rose extract and licorice extract have a certain synergistic effect on the above effects, and cooperate with each other in the above effects, and none of them can be missing.

[0190] Test Example 5

[0191] α-Glucosidase Inhibition Effect Test

[0192] Using phosphate buffer with a pH of 6.8 as solvent, prepare 5mmol / L PNPG solution, 0.5μg / mL α-glucosidase solution, 1mol / L Na2CO3 solution, initial concentration of 5μg / mL acarbose and 1000μg / mL sample solution. Mix 50μL of α-glucosidase solution and 50μL sample solution evenly, incubate at 37℃ for 10min, then add 50μL PNPG solution to the mixed solution to start the reaction, mix well and incubate at 37℃ for 20min, finally add 100μL sodium carbonate solution to the reaction solution to stop the reaction, and measure the absorbance at a wavelength of 405nm to set up a blank control group.

[0193] Table 6

[0194]

[0195] With the concentration of the sample to be tested as the X-axis and the absorbance as the Y-axis, a scatter plot with a smooth line and data markers was made. The three points at the top, middle and bottom where the clearance rate was about 50% were selected to draw a straight line, and the equation of the straight line was obtained to preliminarily estimate the IC50 value of the α-glucosidase activity inhibition rate of the sample and acarbose. The inhibition rate of the sample on α-glucosidase was calculated according to the following formula:

[0196]

[0197] The results are shown in Table 7.

[0198] Table 7

[0199] Group α-Glucosidase inhibition IC50 (μg / mL) Example 1 18.03 Example 2 22.43 Example 3 19.07 Example 4 57.21 Example 5 30.15 Example 6 68.32 Example 7 70.11 Example 8 43.26 Example 9 47.92 Example 10 27.59 Embodiment 11 69.06 Example 12 77.19 Example 13 79.32 Embodiment 14 49.43 Embodiment 15 78.04 Example 16 84.96 Embodiment 17 65.42 Comparative Example 1 93.16 Comparative Example 2 47.57 Comparative Example 3 100.46 Comparative Example 4 26.02 Preparation Example 1-1 26.02 Preparation Example 2-1 149.08 Preparation Example 3-1 37.36 Licorice Extract 800.00 Positive Control 1.05

[0200] It can be seen from the data in Table 7 that the composition described in the present application has a good inhibitory effect on α-glucosidase, and the preparation method of raspberry extract and rose extract will also affect the effect of the composition, and raspberry extract, guava extract, rose extract and licorice extract have a certain synergistic effect on the above effects, and cooperate with each other in the above effects, and none of them can be missing.

[0201] Test Example 6

[0202] Anti-glycation test

[0203] A 1 mg / mL sample solution was prepared with phosphate buffer (50 mmol / L, pH 7.4). 1 mL of the sample, 0.8 mg / mL bovine serum albumin (BSA) solution, 200 mM glucose solution and phosphate (PBS) buffer were added to the test tubes and heated at 60°C for 24 hours. Aminoguanidine hydrochloride (AG) was used as a positive control. Fluorescent AGEs were measured with a fluorescent microplate reader with an excitation wavelength of 370 nm and an emission wavelength of 420 nm. The fluorescent AGEs content was expressed as fluorescence intensity AU.

[0204] Table 8

[0205] Sample set (mL) Positive control group (mL) Blank control (mL) PBS Phosphate Buffered Saline 1 1 2 BSA antibacterial liquid 1 1 1 Glu solution 1 1 1 Test sample solution 1 - - Aminoguanidine solution - 1 -

[0206] The calculation method of the inhibition rate of the sample on the formation of fluorescent AGEs is as follows:

[0207]

[0208] Each group was measured 3 times on average, and the average value was taken to calculate the AGEs generation inhibition rate. The results are shown in Table 9.

[0209] Table 9

[0210]

[0211]

[0212] It can be seen from the data in Table 9 that the composition described in the present application has a good inhibitory effect on AGEs. The preparation methods of raspberry extract and rose extract will also affect the effect of the composition. Raspberry extract, guava extract, rose extract and licorice extract have a certain synergistic effect on the above effects, and they cooperate with each other in the above effects, and none of them can be missing.

[0213] Test Example 7

[0214] Zebrafish collagen relative expression test

[0215] The connective tissue of the skin dermis is composed of cellular components and extracellular matrix (ECM). Collagen and elastin account for 70% and 2-5% of the dry matter of the skin, respectively, and are important components of the ECM of organisms. After collagen is secreted by fibroblasts, it cross-links into collagen fibers with a fibrous network structure. It is the main anti-pressure substance of the skin and can maintain the toughness of the skin. Type I collagen is a triple helical molecule composed of two α1 chains and one α2 chain, encoded by col1a1a and col1a1b genes, respectively. The zebrafish genes col1a1a and col1a1b are homologous to the human type I collagen gene COL1A1. The relative expression of skin type I collagen (col1a1a, col1a1b) genes is detected to evaluate whether the sample has anti-aging effects.

[0216] AB wild-type zebrafish were used in the experiment. The zebrafish breeding method was carried out according to "The zebrafish book". The water temperature was kept at about 28.5°C, with 14 hours of light and 10 hours of darkness every day, and feeding once in the morning and evening. One female fish and two male fish were placed in the spawning tank the night before the embryos were collected, and separated by a partition and placed in a dark environment. The next morning, the partition was pulled open after the lights were turned on, and the embryos were collected after the spawning was completed. The embryos were placed in egg water and cultured in a light incubator at 28.5°C. 4dpf wild-type AB strain zebrafish were randomly selected in a 6-well plate, and 30 zebrafish were treated in each well (experimental group). The carnosine positive drug group (PC, concentration of 100μg / mL) and Example 1 (C1), Example 10 (C2), and Comparative Example 4 (C3) sample solutions (sample test concentration of 35μg / mL) were given respectively, and a normal control group (Control) was set at the same time, with a capacity of 3mL per well, and three parallel experiments were set. After treatment at 28°C for 24 h, zebrafish samples were collected according to the instructions of the collagen COL I ELISA kit, and data were collected using a multifunctional microplate reader to analyze the relative expression levels of zebrafish genes col1a1a and col1a1b. Figure 1 As shown by Figure 1 The results show that the composition described in the present application can significantly increase the relative expression levels of zebrafish genes col1a1a and col1a1b.

[0217] Test Example 8

[0218] Melanin inhibition effect test

[0219] AB wild-type zebrafish were used in the experiment. Zebrafish were reared according to "The zebrafish book". The water temperature was kept at about 28.5°C, with 14 hours of light and 10 hours of darkness per day, and feeding once in the morning and evening. The night before collecting embryos, one female and two male fish were placed in the spawning tank, separated by partitions, and placed in a dark environment. The next morning, the partitions were removed after the lights were turned on, and the embryos were collected after spawning was completed. The embryos were placed in egg water and cultured in a light incubator at 28.5°C. On the day of embryo collection, at about 8 hpf, the embryos were thoroughly cleaned by changing the liquid, and the embryos in poor condition were removed and transferred to a 6-well plate with 20 embryos in each well. The phenylthiourea positive drug group (PC, concentration of 0.2mM) and the sample solutions of Example 1 (C1), Example 10 (C2), and Comparative Example 4 (C3) were respectively administered with water solution (the sample test concentration was 35μg / mL), and a normal control group (Control) was set up at the same time; when the zebrafish embryos were cultured in a light incubator at 28.5°C until 54hpf, the state of the zebrafish embryos and the changes in melanin were observed, and photographed with a stereo microscope. The results of the effect of the composition on the synthesis of zebrafish melanin are shown in FIG. Figure 2 and Figure 3 As shown in the figure, it can be seen that the composition described in the present application can significantly reduce the synthesis of zebrafish melanin.

[0220] The applicant declares that the present invention illustrates a medicinal and edible composition with anti-aging and whitening effects and its application through the above embodiments, but the present invention is not limited to the above embodiments, that is, it does not mean that the present invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of the raw materials of the product of the present invention, addition of auxiliary ingredients, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0221] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0222] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A medicinal and edible composition with anti-aging and whitening effects, characterized in that: The composition includes raspberry extract, guava extract, rose extract and licorice extract.

2. The medicine-food composition with anti-aging and whitening effects according to claim 1, characterized in that: The composition comprises 10-30 parts of raspberry extract, 5-10 parts of guava extract, 10-30 parts of rose extract and 1-5 parts of liquorice extract by weight.

3. The edible-medicinal composition with anti-aging and whitening effects according to claim 1, characterized in that: The raspberry extract is prepared by a method comprising the following steps: mixing raspberries with water, performing ultrasonic extraction, filtering the extract through a filter bag and a ceramic membrane, concentrating, and drying.

4. The edible-medicinal composition with anti-aging and whitening effects according to claim 1, characterized in that: The guava extract is prepared by a method comprising the following steps: mixing guava with water, refluxing extraction, filtering through a filter bag and a ceramic membrane, concentrating, and drying to obtain the guava extract.

5. The medicine-food composition with anti-aging and whitening effects according to claim 1, characterized in that: The rose extract is prepared by a method comprising the following steps: mixing rose with water, extracting by negative pressure cavitation, filtering through a filter bag and a ceramic membrane, concentrating, and drying.

6. The medicine-food composition with anti-aging and whitening effects according to claim 3, characterized in that: Before the ultrasonic extraction, the method further comprises treating the mixture of raspberries and water at 110-130° C. and 0.15-0.25 MPa for 5-10 minutes.

7. The edible-medicinal composition with anti-aging and whitening effects according to claim 3, characterized in that: The ultrasonic power is 200-500W, the frequency is 30-50kHz, the temperature is 60-70°C, and the time is 30-40min.

8. The medicine-food composition with anti-aging and whitening effects according to claim 4, characterized in that: The ratio of guava to water is 1 g: (10-15) mL, and the reflux extraction time is 1-2 h.

9. The edible-medicinal composition with anti-aging and whitening effects according to claim 5, characterized in that: The ratio of rose to water is 1 g: (40-60) mL, the pressure of negative pressure cavitation extraction is 0.03-0.08 MPa, the temperature is 50-60°C, and the time is 1-1.5 h.

10. Use of the medicine-food composition with anti-aging and whitening effects according to any one of claims 1 to 9 in preparing products with whitening, anti-aging or anti-glycation effects.

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