Plant fermented oil with moistening and soothing effects and preparation method thereof

Abstract

The invention provides plant fermented oil with moistening and soothing effects and a preparation method thereof. The preparation method comprises the following steps: fermenting aspergillus in a fermentation culture medium 1, adding candida albicans, inoculating into a fermentation culture medium 2, carrying out primary fermentation under the ventilation capacity of 2-4 L / min, carrying out secondary fermentation under the ventilation capacity of 0.2-0.5 L / min, separating, and sterilizing to obtain the plant fermented oil. The aspergillus and candida mellifera are mixed and fermented according to a specific sequence, so that the obtained plant fermented oil has excellent soothing and moistening effects. Besides, compared with products obtained through fermentation in other modes, the plant fermentation oil has more excellent soothing and moistening effects and is very suitable for being used as and / or used for preparing cosmetics or medical compositions.

Description

Technical Field

[0001] The present invention belongs to the technical field of microbial fermentation. More specifically, it relates to a plant fermented oil with moisturizing and soothing effects and a preparation method thereof. Background Art

[0002] The fast-paced life and high-intensity work pressure keep people in a state of mental tension and anxiety for a long time. This psychological pressure can cause changes in hormone levels in the body, stimulate the sebaceous glands to secrete excessive oil, lead to skin water-oil imbalance, and then cause problems such as inflammation and allergy. In addition, excessive skin cleansing and the use of highly irritating facial cleansers will damage the natural protective barrier of the skin, causing the skin to lose moisture and oil, resulting in problems such as dryness and sensitivity. Therefore, in order to repair the damaged skin barrier, reconstruct the healthy microenvironment of the skin, and enable the skin to restore its self-regulating and protective abilities, products with moisturizing and soothing effects have gradually received attention.

[0003] Vegetable oils can be used to moisturize or soothe the skin because they are rich in components such as fatty acids and vitamins. However, the activity of the functional components in vegetable oils is limited and cannot meet the needs of skin repair in practical applications.

[0004] In the process of microbial fermentation, various enzymes, active small molecules and other substances will be metabolized and produced, which can change the original chemical composition and physical properties of raw materials, and then enhance their activity. However, there are many fermenting bacteria that can change the chemical composition and physical properties of vegetable oils, and the fermentation products of different bacteria have obvious differences, and the effects are also unpredictable. Therefore, in order to obtain a fermented product with excellent soothing and moisturizing effects at the same time, it is necessary to screen a large number of fermentation strains and conduct targeted research on their fermentation processes. Summary of the Invention

[0005] Aiming at the deficiencies of the prior art, the present invention aims to provide a plant fermented oil with moisturizing and soothing effects and a preparation method thereof. By mixing and fermenting Aspergillus and Candida apicola in a specific order, the obtained plant fermented oil has more excellent soothing and moisturizing effects compared with the products obtained by other fermentation methods, and is very suitable for being and / or preparing cosmetics or medical compositions.

[0006] The first object of the present invention is to provide a preparation method of a plant fermented oil.

[0007] The second object of the present invention is to provide the plant fermented oil prepared by the above method.

[0008] The third object of the present invention is to provide the application of the above plant fermented oil in the preparation of cosmetics or medical compositions.

[0009] The fourth object of the present invention is to provide a cosmetics or medical composition.

[0010] The above object of the present invention is achieved by the following technical solutions: The present invention provides a method for preparing a plant fermentation oil, comprising the following steps: S1. Ferment Aspergillus in fermentation medium 1 to obtain a fermentation broth; S2. Add Candida apicola to the fermentation broth, then inoculate it into fermentation medium 2, perform a primary fermentation at an aeration rate of 2-4 L / min, and then perform a secondary fermentation at an aeration rate of 0.2-0.5 L / min. After separation, sterilize to obtain the plant fermentation oil; Among them, fermentation medium 1 contains the following components in parts by mass: 60-80 parts of vegetable oil, 1-2 parts of peptone, 1-3 parts of rice water, 1-2 parts of potato starch, 0.1-0.2 parts of K2HPO4, 0.01-0.05 parts of MgSO4, 0.01-0.05 parts of ZnSO4, 0.01-0.04 parts of NaCl, 0.5-0.6 parts of tocopherol, 0.1-0.2 parts of squalene, 0.01-0.02 parts of coenzyme Q10, and 10-15 parts of water; Fermentation medium 2 contains the following components in parts by mass: 3-5 parts of glucose, 0.05-0.15 parts of K2HPO4, 0.01-0.03 parts of MgSO4, 0.01-0.02 parts of ZnSO4, and 0.1-0.3 parts of Tween 80.

[0011] Preferably, the pH of fermentation medium 1 in S1 is 5.4-5.6, and most preferably 5.5. It can be adjusted by a phosphate buffer.

[0012] Preferably, in fermentation medium 1, the vegetable oil is one or more of olive oil, camellia seed oil, peony seed oil, silybum marianum seed oil, grape seed oil, argan oil, pricklyash seed oil, safflower seed oil, ganoderma spore oil, and artemisia oil.

[0013] Preferably, in fermentation medium 1, the rice water is the water left after washing rice.

[0014] More preferably, the rice water is the water left after washing rice for the 1st to 2nd time.

[0015] Preferably, in fermentation medium 1, the potato starch is one or more of potato starch, sweet potato starch, and taro starch.

[0016] Preferably, the preparation method of fermentation medium 1 in S1 is: mix the components and sterilize to obtain.

[0017] More preferably, the sterilization is carried out at 115-125 °C for 10-25 min, and most preferably at 121 °C for 15 min.

[0018] Preferably, the inoculation concentration of the Aspergillus in step S1 in the fermentation medium 1 is 2 wt% to 5 wt%, and most preferably 3 wt%.

[0019] Preferably, the temperature of the fermentation in step S1 is 28 to 32 °C.

[0020] Preferably, the time of the fermentation in step S1 is 24 to 48 h.

[0021] Preferably, oscillation is carried out during the fermentation in step S1, for example, oscillation can be carried out at 20 to 60 rpm.

[0022] Preferably, aeration is carried out during the fermentation in step S1, and the aeration rate is 0.5 to 1 L / min.

[0023] More preferably, the gas for aeration is air.

[0024] Preferably, the preparation method of the fermentation medium 2 in step S2 is: mixing each component and sterilizing to obtain it.

[0025] More preferably, the sterilization is carried out at 115 to 125 °C for 10 to 25 min, and most preferably at 121 °C for 15 min.

[0026] Preferably, the dosage ratio of Candida melibiosica to Aspergillus in step S2 is 10 7 ~10 9 CFU: 10 7 ~10 9 CFU, and most preferably 1 CFU: 1 CFU.

[0027] Preferably, the inoculation concentration of Candida melibiosica in the fermentation medium 2 in step S2 is 3 wt% to 5 wt%, and most preferably 4 wt%.

[0028] Preferably, the gas for aeration in step S2 is air.

[0029] Preferably, the temperature of the primary fermentation in step S2 is 27 to 28 °C.

[0030] Preferably, the time of the primary fermentation in step S2 is 16 to 20 h.

[0031] Preferably, oscillation is carried out during the primary fermentation in step S2, for example, oscillation can be carried out at 100 to 200 rpm.

[0032] Preferably, the temperature of the secondary fermentation in step S2 is 27 to 28 °C.

[0033] Preferably, the time of the secondary fermentation in step S2 is 24 to 48 h.

[0034] Preferably, oscillation is carried out during the secondary fermentation in S2. For example, oscillation can be carried out at 30-40 rpm.

[0035] Preferably, after the secondary fermentation in S2, decolorization is also carried out.

[0036] More preferably, the decolorization is carried out with activated carbon.

[0037] Even more preferably, the final concentration of the activated carbon is 0.8 wt% - 1.2 wt%, and most preferably 1 wt%.

[0038] Even more preferably, the temperature of the decolorization is 45 - 55 °C, and most preferably 50 °C.

[0039] Even more preferably, the time of the decolorization is 18 - 22 min, and most preferably 20 min.

[0040] Even more preferably, oscillation is carried out during the decolorization, such as oscillation at 100 - 200 rpm.

[0041] Preferably, the separation in S2 is achieved by centrifugation.

[0042] More preferably, the rotational speed of the centrifugation is 9000 - 11000 rpm, and most preferably 10000 rpm.

[0043] More preferably, the time of the centrifugation is 8 - 12 min, and most preferably 10 min.

[0044] Preferably, the sterilization in S2 is carried out at 45 - 55 °C for 15 - 20 min, and most preferably at 50 °C for 18 min.

[0045] The above plant fermented oil has excellent soothing and moisturizing effects and is very suitable for being and / or preparing cosmetics or medical compositions. Therefore, the plant fermented oil prepared by the above method, the application of the above plant fermented oil in preparing cosmetics or medical compositions, and a cosmetics or medical composition containing the above plant fermented oil should all be within the protection scope of the present invention.

[0046] The present invention has the following beneficial effects: By mixing and fermenting Aspergillus and Candida apicola in a specific order, the plant fermented oil obtained by the present invention has excellent soothing and moisturizing effects. In addition, compared with the products obtained by other fermentation methods, the plant fermented oil of the present invention has more excellent soothing and moisturizing effects and is very suitable for being and / or preparing cosmetics or medical compositions. Detailed Embodiments

[0047] The present invention will be further described below in conjunction with specific embodiments, but the embodiments do not impose any form of limitation on the present invention. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in the technical field.

[0048] Unless otherwise specified, the reagents and materials used in the following examples are all commercially available.

[0049] Example 1 Preparation of a Plant Fermented Oil S1. Inoculate Aspergillus into Fermentation Medium 1 (the inoculation concentration of Aspergillus in Fermentation Medium 1 is 3 wt%), and ferment at 30 °C, 40 rpm, and an aeration rate (air) of 0.8 L / min for 36 h to obtain a fermentation broth; S2. Add Candida apicola to the fermentation broth (the dosage ratio of Candida apicola to Aspergillus is 1 CFU:1 CFU), and then inoculate it into Fermentation Medium 2 (the inoculation concentration of Candida apicola in Fermentation Medium 2 is 4 wt%). Ferment for 18 h at an aeration rate (air) of 3 L / min, 28 °C, and 150 rpm, and then ferment for 36 h at an aeration rate (air) of 0.3 L / min, 28 °C, and 35 rpm. Decolorize with activated carbon (final concentration 1 wt%) at 50 °C and 150 rpm for 20 min, centrifuge at 10000 rpm for 10 min, and sterilize the oil layer at 50 °C for 18 min to obtain the plant fermented oil; Among them, the pH of Fermentation Medium 1 is 5.5 (adjusted by phosphate buffer), and it contains the following components in parts by mass (mix the components evenly and sterilize at 121 °C for 15 min to obtain): 70 parts of olive oil, 1.5 parts of peptone, 2 parts of rice water (the water left after washing rice for the first time), 1.5 parts of potato starch, 0.15 part of K2HPO4, 0.03 part of MgSO4, 0.03 part of ZnSO4, 0.02 part of NaCl, 0.55 part of tocopherol, 0.15 part of squalene, 0.02 part of coenzyme Q10, and 13 parts of water; Fermentation Medium 2 contains the following components in parts by mass (mix the components evenly and sterilize at 121 °C for 15 min to obtain): 4 parts of glucose, 0.1 part of K2HPO4, 0.02 part of MgSO4, 0.02 part of ZnSO4, and 0.2 part of Tween 80.

[0050] Example 2 Preparation of a Plant Fermented Oil S1. Inoculate Aspergillus into Fermentation Medium 1 (the inoculation concentration of Aspergillus in Fermentation Medium 1 is 2 wt%), and ferment at 28 °C, 60 rpm, and an aeration rate (air) of 1 L / min for 48 h to obtain a fermentation broth; S2. Add Candida apicola to the fermentation broth (so that the dosage ratio of Candida apicola to Aspergillus is 10 7 CFU: 10 9 CFU), and then inoculate it into fermentation medium 2 (so that the inoculation concentration of Candida apicola in fermentation medium 2 is 3 wt%). Conduct the first fermentation for 16 h at an aeration rate (air) of 2 L / min, 28 °C, and 100 rpm, and then conduct the second fermentation for 48 h at an aeration rate (air) of 0.2 L / min, 28 °C, and 30 rpm. Use activated carbon (final concentration 0.8 wt%) to conduct decolorization at 45 °C and 200 rpm for 22 min, centrifuge at 9000 rpm for 12 min, and sterilize the oil layer at 45 °C for 20 min to obtain the plant fermentation oil; Among them, the pH of fermentation medium 1 is 5.4 (adjusted and achieved by phosphate buffer), and it contains the following components in parts by mass (mix the components evenly and sterilize at 115 °C for 25 min to obtain): 80 parts of olive oil, 2 parts of peptone, 1 part of rice water (the water left after washing rice for the first time), 1 part of sweet potato starch, 0.1 part of K2HPO4, 0.05 part of MgSO4, 0.01 part of ZnSO4, 0.04 part of NaCl, 0.6 part of tocopherol, 0.1 part of squalene, 0.02 part of coenzyme Q10, and 15 parts of water; Fermentation medium 2 contains the following components in parts by mass (mix the components evenly and sterilize at 115 °C for 25 min to obtain): 5 parts of glucose, 0.15 part of K2HPO4, 0.01 part of MgSO4, 0.01 part of ZnSO4, and 0.3 part of Tween 80.

[0051] Example 3 Preparation of a plant fermentation oil S1. Inoculate Aspergillus into fermentation medium 1 (so that the inoculation concentration of Aspergillus in fermentation medium 1 is 5 wt%), and conduct fermentation at 32 °C, 20 rpm, and an aeration rate (air) of 0.5 L / min for 24 h to obtain a fermentation broth; S2. Add Candida apicola to the fermentation broth (so that the dosage ratio of Candida apicola to Aspergillus is 10 9 CFU: 10 7CFU), and then inoculated into fermentation medium 2 (so that the inoculation concentration of Candida apicola in fermentation medium 2 is 5 wt%), and subjected to primary fermentation for 20 h at an aeration rate (air) of 4 L / min, 27 °C, and 200 rpm, and then subjected to secondary fermentation for 24 h at an aeration rate (air) of 0.5 L / min, 27 °C, and 40 rpm, decolorized with activated carbon (final concentration 1.2 wt%) at 55 °C and 100 rpm for 18 min, centrifuged at 11000 rpm for 8 min, and the oil layer was sterilized at 55 °C for 15 min to obtain the plant fermented oil; Among them, the pH of fermentation medium 1 is 5.6 (adjusted by phosphate buffer), and it contains the following components in parts by mass (mix the components evenly and sterilize at 125 °C for 10 min to obtain): 60 parts of olive oil, 1 part of peptone, 3 parts of rice water (the water left after washing rice for the first time), 2 parts of taro starch, 0.2 part of K2HPO4, 0.01 part of MgSO4, 0.05 part of ZnSO4, 0.01 part of NaCl, 0.5 part of tocopherol, 0.2 part of squalene, 0.01 part of coenzyme Q10, and 10 parts of water; Fermentation medium 2 contains the following components in parts by mass (mix the components evenly and sterilize at 125 °C for 10 min to obtain): 3 parts of glucose, 0.05 part of K2HPO4, 0.03 part of MgSO4, 0.02 part of ZnSO4, and 0.1 part of Tween 80.

[0052] Comparative Example 1 Same as Example 1, the difference is that S2 is carried out first and then S1, that is, S1 to S2 are specifically as follows: S1. Inoculate Candida apicola into fermentation medium 2 (so that the inoculation concentration of Candida apicola in fermentation medium 2 is 4 wt%), and carry out primary fermentation for 18 h at an aeration rate (air) of 3 L / min, 28 °C, and 150 rpm, and then carry out secondary fermentation for 36 h at an aeration rate (air) of 0.3 L / min, 28 °C, and 35 rpm to obtain a fermentation broth; S2. Add Aspergillus to the fermentation broth (the dosage ratio of Candida apicola to Aspergillus is 1 CFU:1 CFU), and then inoculate it into fermentation medium 1 (so that the inoculation concentration of Aspergillus in fermentation medium 1 is 3 wt%), and carry out fermentation for 36 h at 30 °C, 40 rpm, and an aeration rate (air) of 0.8 L / min, decolorize with activated carbon (final concentration 1 wt%) at 50 °C and 150 rpm for 20 min, centrifuge at 10000 rpm for 10 min, and the oil layer is sterilized at 50 °C for 18 min to obtain the plant fermented oil.

[0053] Comparative Example 2 Same as Example 1, except that Aspergillus S1 is replaced by Rhizopus microsporus.

[0054] Comparative Example 3 Same as Example 1, except that Candida melibiosica S2 is replaced by Saccharomyces cerevisiae.

[0055] Comparative Example 4 Same as Example 1, except that S2 undergoes one fermentation, i.e., S2 is specifically as follows: S2. Add Candida melibiosica to the fermentation broth (the dosage ratio of Candida melibiosica to Aspergillus is 1 CFU:1 CFU), and then inoculate it into Fermentation Medium 2 (the inoculation concentration of Candida melibiosica in Fermentation Medium 2 is 4 wt%). Ferment at an aeration rate (air) of 3 L / min, 28 °C, and 150 rpm for 54 h. Decolorize with activated carbon (final concentration 1 wt%) at 50 °C and 150 rpm for 20 min, centrifuge at 10000 rpm for 10 min, and sterilize the oil layer at 50 °C for 18 min to obtain the plant fermented oil.

[0056] Comparative Example 5 Same as Example 1, except that the glucose in Fermentation Medium 2 is replaced by starch.

[0057] Comparative Example 6 Same as Example 1, except that S1 is not carried out, i.e., S1 to S2 are specifically as follows: Inoculate Candida melibiosica into Fermentation Medium 2 (the inoculation concentration of Candida melibiosica in Fermentation Medium 2 is 4 wt%). Conduct one fermentation at an aeration rate (air) of 3 L / min, 28 °C, and 150 rpm for 18 h, and then conduct a second fermentation at an aeration rate (air) of 0.3 L / min, 28 °C, and 35 rpm for 36 h. Decolorize with activated carbon (final concentration 1 wt%) at 50 °C and 150 rpm for 20 min, centrifuge at 10000 rpm for 10 min, and sterilize the oil layer at 50 °C for 18 min to obtain the plant fermented oil.

[0058] Test Example 1 Anti-inflammatory Efficacy I. Experimental Method Using RAW264.7 macrophages as the research object, a cell inflammation model was established by stimulating the cells with lipopolysaccharide LPS (bacterial endotoxin). Inoculate macrophages (1.0×10 4 cells / well) into a 12-well plate. After incubating in an incubator at 37 °C and a 5% CO2 aeration rate for 24 h, add the plant fermented oils obtained from Examples 1 to 3 and Comparative Examples 1 to 6 respectively, each containing 1% ( v / v4 μL of 2% aqueous solution of Tween-20 was diluted ( v / v ), and then LPS was added after 2 h to a final concentration of 1 μg / mL in the dilution as the sample group. Control group 1 (dilution without plant fermented oil, only adding LPS) and control group 2 (dilution without LPS, only adding plant fermented oil) were set up. The supernatant was collected, centrifuged, and the release level of the pro-inflammatory cytokine TNF-α in RAW264.7 macrophages was detected using an ELISA kit.

[0059] II. Experimental Results The TNF-α inhibition rate was calculated according to the following formula: TNF-α inhibition rate (%) = (concentration of inflammatory factor in control group 1 - concentration of inflammatory factor in sample group) / (concentration of inflammatory factor in control group 1 - concentration of inflammatory factor in control group 2) × 100%.

[0060] The higher the TNF-α inhibition rate, the better the anti-inflammatory effect of the sample. The test results of TNF-α inhibition are shown in Table 1.

[0061] Table 1

[0062] It can be seen that the TNF-α inhibition rates of the plant fermented oils obtained in Examples 1 to 3 were significantly higher than those in Comparative Examples 1 to 6, indicating that the plant fermented oils obtained by the specific method of fermentation in the present invention have strong anti-inflammatory activity and can exert excellent soothing effects.

[0063] Test Example 2 Anti-allergic Effect I. Experimental Method (1) Nine kinds of essence milks were prepared from the plant fermented oils obtained in Examples 1 to 3 and Comparative Examples 1 to 6 according to the following components by mass percentage: plant fermented oil 5.0%, p-hydroxyacetophenone 0.5%, 1,2-hexanediol 0.5%, cetostearyl alcohol polyether-20 1.0%, glyceryl stearate 0.7%, disodium EDTA 0.02%, Tween-20 1.0%, and deionized water to make up the balance; (2) Using 10% ( v / v ) lactic acid solution as the stimulant, 10 volunteers (aged 18 - 50 years old, both genders) sensitive to lactic acid stimulation were selected from each group for the test. 10% ( v / v ) lactic acid solution (stimulation group) and aqueous solution containing 5% ( v / v ) essence milk + 10% ( v / v ) lactic acid were applied to the nasolabial groove parts on both sides of the volunteers respectively. The stinging sensation was scored 5 minutes after application, and the score was from 0 to 4 points. Among them, 0 point represents no stinging, 1 point represents mild stinging, 2 point represents moderate stinging, 3 point represents strong stinging, and 4 point represents extremely strong stinging.

[0064] II. Experimental Results Calculate the score difference according to the following formula: Score difference = Average score of the stimulation group - Average score of the sample group for stimulation.

[0065] The larger the score difference, the better the antagonistic effect of the essence milk on lactic acid stimulation. The test results of the score difference are shown in Table 2.

[0066] Table 2

[0067] It can be seen that the 5-minute stinging score differences of Examples 1 to 3 are all significantly higher than those of Comparative Examples 1 to 6, indicating that the essence milk prepared from the plant fermentation oil of the present invention has a better antagonistic effect on lactic acid stimulation, has strong anti-allergic activity, and can exert excellent soothing effects.

[0068] Test Example 3 Moisturizing Effect I. Experimental Method (1) Prepare 9 kinds of essence milk from the plant fermentation oils obtained in Examples 1 to 3 and Comparative Examples 1 to 6 according to the following components in mass percentages: plant fermentation oil 5.0%, p-hydroxyacetophenone 0.5%, 1,2-hexanediol 0.5%, cetostearyl polyether-20 1.0%, glyceryl stearate 0.7%, disodium EDTA 0.02%, lecithin 1.0%, and deionized water to make up the balance. And use the group in which the plant fermentation oil in the essence milk is replaced by olive oil as the control group.

[0069] (2) Evaluate the 9 kinds of essence milk according to the "Evaluation Guide for the Moisturizing Effect of Cosmetics (QB / T4256-2011)". Select subjects aged 30 to 55, both male and female, and divide them into 9 groups, with 15 subjects in each group. Two days before the start of the test, all subjects should not use any products (including but not limited to cosmetics or topical drugs) on their faces.

[0070] On the first day of the test, all subjects sit still in a standard room (the ambient temperature is dynamically monitored in real time at 20 - 22 °C, and the humidity is 40% - 60%) for 30 minutes (no drinking water, keep relaxed), then wash their faces, wipe them clean with a dry paper towel, measure the skin water content (%) of the subjects with a capacitance method skin moisture meter, and at the same time measure the water loss through the skin (TEWL) with a Tewameter TM300 skin moisture loss tester, record it as the skin water content blank value and the water loss blank value, and mark the measurement area. After the measurement, apply the essence milk once (the dosage is 2.0 mg / cm 2 )), and in the evening of the same day and every morning and evening after that, apply the essence milk once (the dosage is 2.0 mg / cm2 ), and used continuously for 4 weeks.

[0071] On the morning after the end of 4 weeks, all subjects sat still in the above-mentioned qualified room for 30 min (without drinking water and keeping relaxed), then washed their faces, wiped them clean with a dry paper towel, and then measured the skin water content (%) of the measurement area of each subject with a capacitance skin moisture meter. At the same time, a Tewameter TM300 skin water loss tester was used to measure the water loss through the skin, which was recorded as the experimental value of skin water content and the experimental value of water loss.

[0072] II. Experimental Results The change rate of water content and the change rate of water loss were calculated according to the formula: change rate / % = (experimental value - blank value) / blank value × 100%. The higher the change rate of water content, the better the moisturizing effect of the essence milk; the lower the change rate of water loss, the better the function of the essence milk in repairing the skin barrier. The results are shown in Table 3.

[0073] Table 3

[0074] It can be seen that the change rate of water content in Examples 1-3 was significantly higher than that in Comparative Examples 1-6, and the change rate of water loss in Examples 1-3 was significantly lower than that in Comparative Examples 1-6, indicating that the essence milk prepared from the plant fermentation oil of the present invention can effectively moisturize and repair the skin barrier, and has excellent moisturizing effects.

[0075] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and are all included in the protection scope of the present invention.

Claims

1. A method for preparing a plant fermentation oil, characterized in that, It includes the following steps: S1. Ferment Aspergillus in fermentation medium 1 to obtain a fermentation broth; S2. Add Candida apicola to the fermentation broth, then inoculate it into fermentation medium 2, conduct a primary fermentation at an aeration rate of 2 - 4 L / min, and then conduct a secondary fermentation at an aeration rate of 0.2 - 0.5 L / min. After separation and sterilization, the plant fermentation oil is obtained; Among them, fermentation medium 1 contains the following components in parts by mass: 60 - 80 parts of vegetable oil, 1 - 2 parts of peptone, 1 - 3 parts of rice water, 1 - 2 parts of potato starch, 0.1 - 0.2 parts of K2HPO4, 0.01 - 0.05 parts of MgSO4, 0.01 - 0.05 parts of ZnSO4, 0.01 - 0.04 parts of NaCl, 0.5 - 0.6 parts of tocopherol, 0.1 - 0.2 parts of squalene, 0.01 - 0.02 parts of coenzyme Q10, and 10 - 15 parts of water; Fermentation medium 2 contains the following components in parts by mass: 3 - 5 parts of glucose, 0.05 - 0.15 parts of K2HPO4, 0.01 - 0.03 parts of MgSO4, 0.01 - 0.02 parts of ZnSO4, and 0.1 - 0.3 parts of Tween 80.

2. The preparation method according to claim 1, characterized in that, The temperature of the fermentation in S1 is 28 - 32 °C.

3. The preparation method according to claim 1, characterized in that, The time of the fermentation in S1 is 24 - 48 h.

4. The preparation method according to claim 1, wherein The temperature of the primary fermentation in S2 is 27 - 28 °C.

5. The preparation method according to claim 1, characterized in that, The time of the primary fermentation in S2 is 16 - 20 h.

6. The preparation method according to claim 1, wherein The temperature of the secondary fermentation in S2 is 27 - 28 °C.

7. The preparation method according to claim 1, wherein The time of the secondary fermentation in S2 is 24 - 48 h.

8. The plant fermentation oil prepared by the method according to any one of claims 1 - 7.

9. The application of the plant fermentation oil according to claim 8 in the preparation of cosmetics or medical compositions.

10. A cosmetic or medical composition, characterized in that, It contains the plant fermentation oil according to claim 8.

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