Preparation method and application of rose extract

Through the collaborative fermentation and ultrafiltration technology of compound bacteria agents, the problem of low water-soluble vitamin content in rose extracts is solved, efficient preparation and environmentally friendly extraction are achieved, and its application in food, health products and cosmetics is expanded.

CN120391663AActive Publication Date: 2025-08-01YUNNAN SEEDSHARE DEV CO LTD
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Patent Information

Application Number
CN202510872958.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-06-27
Publication Date
2025-08-01
Estimated Expiration
2045-06-27

AI Technical Summary

Technical Problem

The existing rose extract preparation methods have low water-soluble vitamin content, and traditional processes are prone to destroying active ingredients, resulting in poor cosmetics effects, low preparation efficiency and chemical residue risks, limiting their application in the fields of food and health products.

Method used

Cooperative fermentation of complex bacteria agents (Lactobacillus plantarum, Saccharomyces cerevisiae and Bacillus subtilis) is adopted, combined with segmented fermentation and ultrafiltration technology, vitamins and polysaccharides in roses are extracted through enzymatic decomposition and membrane separation, avoiding high-temperature heating, increasing the content of water-soluble vitamins and retaining polysaccharides.

Benefits of technology

Significantly improve the content of water-soluble vitamins and polysaccharides in rose extract, improve the effect of cosmetics and health products, expand its application range, and the process is environmentally friendly and efficient.

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Abstract

The invention belongs to the technical field of biology, and particularly relates to a preparation method and application of a rose extract, and the content of water-soluble vitamins in roses is increased by utilizing a microbial fermentation technology. According to the method, strains including lactobacillus plantarum, saccharomyces cerevisiae and bacillus subtilis are selected, the proportion of the strains is adjusted, the viable count proportion of the lactobacillus plantarum to the saccharomyces cerevisiae to the bacillus subtilis is (1-3): (1-2): (1-2), a complex microbial inoculant is formed, and pretreated roses are added for segmented fermentation. And finally, the content of water-soluble vitamins in the rose extract is increased, so that the total antioxidant activity is increased by about 35% while rose polysaccharide substances are retained. The rose extract is suitable for providing raw materials for functional food, health care products and cosmetics.
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