Antioxidant compact polypeptide composition and preparation method thereof

Abstract

The invention discloses an antioxidant and firming polypeptide composition and a preparation method thereof, and the antioxidant and firming polypeptide composition comprises the following components in percentage by weight: 50-75% of water, 5-10% of butanediol, 0.1-3% of panthenol and 0.5-1% of p-hydroxyacetophenone. 0.2 to 8% of hydroxyethyl piperazine ethanesulfonic acid; the composition is prepared from the following components in percentage by weight: 20-30% of an eggshell membrane extract, 0.01-2% of nonapeptide-1, 0.01-5% of acetyl hexapeptide-8 and 0.5-1% of 1, 2-hexanediol; the preparation method comprises the following steps: putting water, butanediol, panthenol and p-hydroxyacetophenone into a container, and stirring at a constant temperature to obtain a first mixed solution; adding hydroxyethyl piperazine ethanesulfonic acid into the first mixed solution, and uniformly stirring to obtain a second mixed solution; adding an eggshell membrane extract, nonapeptide-1, acetyl hexapeptide-8 and 1, 2-hexanediol into the second mixed solution, and uniformly stirring to obtain the antioxidant and firming polypeptide composition; the antioxidant and firming polypeptide composition disclosed by the invention has the functions of resisting oxidation, firming and brightening the skin; the method for preparing the antioxidant and firming polypeptide composition is simple and convenient for large-scale production.

Description

Technical Field

[0001] The present invention belongs to the technical field of cosmetics, and particularly relates to an antioxidant firming polypeptide composition and a preparation method thereof. Background Art

[0002] With the absolute value of my country's total retail sales of consumer goods showing an overall upward trend, consumption potential continues to be unleashed. People's aesthetic standards are also becoming increasingly sophisticated. Beyond everyday moisturizers, a wide variety of functional products are also available. Furthermore, deepening market education on skin care and rising consumer expectations for quality of life are fueling increased demand for cosmetics, leading to a year-on-year increase in my country's total cosmetics retail sales.

[0003] As the cosmetics industry becomes more mature, users have higher and higher functional requirements for cosmetics. For example, more and more people hope to delay skin aging through the use of cosmetics. Delaying skin aging is mainly reflected in improving skin sagging, promoting skin firming, and the skin can delay lipid peroxidation after using cosmetics.

[0004] The firming and anti-aging cosmetics currently used in the market cannot provide good protection for the skin and cannot protect the skin from sunlight, especially from visible light and infrared radiation.

[0005] Based on this, it is necessary to provide an antioxidant firming polypeptide composition and a preparation method thereof. Summary of the Invention

[0006] One object of the present invention is to provide an antioxidant firming polypeptide composition, and another object of the present invention is to provide a method for preparing the antioxidant firming polypeptide composition.

[0007] In order to achieve the first object of the present invention, the following technical solution is adopted:

[0008] The antioxidant firming polypeptide composition comprises the following components by weight percentage:

[0009] Water 50-75%; Butanediol 5-10%; Panthenol 0.1-3%; Parahydroxyacetophenone 0.5-1%; Hydroxyethylpiperazineethanesulfonic acid 0.2-8%; Eggshell membrane extract 2-30%, Nonapeptide-1 0.01-2%, Acetylhexapeptide-8 0.01-5%, 1,2-Hexanediol 0.5-1%.

[0010] Preferably, the following components are included in percentage by weight:

[0011] Water 73.15%; Butylene Glycol 10%; Panthenol 1%; 4-Hydroxyacetophenone 0.8%; Hydroxyethylpiperazineethanesulfonic Acid 3%; Eggshell Membrane Extract 10%, Nonapeptide-11%, Acetyl Hexapeptide-80.05%, 1,2-Hexanediol 1%.

[0012] In the present invention, water, butylene glycol, panthenol and p-hydroxyacetophenone form an aqueous phase solution, wherein water serves as a polar solvent and a base solvent to dissolve butylene glycol, panthenol and p-hydroxyacetophenone; butylene glycol serves as a cosolvent to assist in dissolving p-hydroxyacetophenone, so that p-hydroxyacetophenone can be evenly dispersed without emulsification; panthenol (vitamin B5) serves as a water-soluble vitamin, and when the antioxidant firming polypeptide composition of the present invention is used, panthenol can provide nutrition to the skin and provide a barrier for skin repair; p-hydroxyacetophenone serves as a preservative to improve the antioxidant and antibacterial properties of the antioxidant firming polypeptide composition of the present invention.

[0013] In the present invention, hydroxyethylpiperazineethanesulfonic acid (HEPES) is used as a pH buffer, a mild exfoliation promoter, and a skin conditioning agent. Hydroxyethylpiperazineethanesulfonic acid as a pH buffer can adjust the pH of the antioxidant firming polypeptide composition of the present invention, maintain the pH of the system within the physiological range, and protect the active ingredients for better penetration and absorption. Hydroxyethylpiperazineethanesulfonic acid as a mild exfoliation promoter and skin conditioning agent can promote the skin's absorption of active substances and enhance the exfoliation effect.

[0014] In the present invention, eggshell membrane extract, nonapeptide-1, acetyl hexapeptide-8 and 1,2-hexanediol form an aqueous phase system, wherein the eggshell membrane extract includes a variety of hydrophobic amino acids, hyaluronic acid and collagen, wherein the peptides in the hydrophobic amino acids can combine with oxygen or inhibit the release of hydrogen in lipids, delay lipid peroxidation, thereby protecting the integrity of the lipid system and membrane, and exerting antioxidant activity, and hyaluronic acid has the effects of whitening and moisturizing, shrinking pores, firming and rejuvenating the skin, moisturizing and smoothing, antibacterial repair, and sun protection. It has multiple functions such as anti-aging, collagen has the effect of thickening the stratum corneum, thickening the stratum corneum, and repairing damaged keratin; nonapeptide-1 can effectively inhibit the conduction of ∝-MSH signals, reduce the production of melanin, and have the effect of even and brightening skin tone; acetyl hexapeptide-8 blocks the release of acetylcholine from synaptic vesicles, reduces muscle contraction, and thus fades dynamic lines (such as crow's feet, expression lines, and forehead lines); 1,2-hexanediol can improve the stability of the aqueous phase system at low temperatures to prevent freezing and precipitation.

[0015] Preferably, the eggshell membrane extract includes p-hydroxyacetophenone and 1,2-hexanediol. The p-hydroxyacetophenone in the eggshell membrane extract can act as a preservative to inhibit the growth of bacteria and fungi and extend the shelf life of the eggshell membrane extract. On the other hand, due to its antioxidant ability, it can prevent the oxidative degradation of proteins and polypeptides in the eggshell membrane. The 1,2-hexanediol in the eggshell membrane extract can act as a small molecule moisturizer to enhance skin hydration and improve the moisturizing effect of collagen and polypeptides in the eggshell membrane extract. On the other hand, it can promote the transdermal absorption of active ingredients (such as nonapeptide-1 and acetyl hexapeptide-8).

[0016] Preferably, the hydrophobic amino acid is one or more of valine, phenylalanine, leucine, methionine, tyrosine and alanine. These hydrophobic amino acids can provide sufficient peptide to bind to oxygen or inhibit the release of hydrogen in lipids, delaying lipid peroxidation, thereby protecting the integrity of the lipid system and membrane and exerting antioxidant activity.

[0017] In order to achieve the second purpose of the present invention, the following technical solution is adopted:

[0018] The method for preparing the antioxidant firming polypeptide composition described herein comprises the following steps:

[0019] S1. Place water, butylene glycol, panthenol, and p-hydroxyacetophenone in a container, maintain constant temperature, and stir to obtain a first mixed solution;

[0020] S2, lowering the temperature in the container of S1, adding hydroxyethylpiperazineethanesulfonic acid to the first mixed solution and stirring uniformly to obtain a second mixed solution;

[0021] S3. Lower the temperature in the container of S2, add eggshell membrane extract, nonapeptide-1, acetyl hexapeptide-8 and 1,2-hexanediol to the second mixed liquid, stir evenly, and filter to obtain an antioxidant firming polypeptide composition.

[0022] Preferably, in S1, the temperature of the container is 75-85° C., the time for keeping the container constant temperature is 25-30 minutes, and the stirring speed is 30-40 rpm.

[0023] Preferably, in S2, after the temperature is lowered, the temperature in the container is 60-65° C., and the stirring speed is 20-30 rpm.

[0024] Preferably, in S3, after the temperature is lowered, the temperature in the container is 40-45° C., and the stirring speed is 15-20 rpm.

[0025] Preferably, the filtration uses a filter cloth with a mesh size of 200 meshes.

[0026] Beneficial effects of the present invention:

[0027] The antioxidant and firming polypeptide composition of the present invention can effectively promote the production of collagen by adding hydroxyethylpiperazine ethane sulfonic acid, eggshell membrane extract, nonapeptide-1 and acetyl hexapeptide-8, and has strong antioxidant, firming and brightening properties. Use of the antioxidant and firming polypeptide composition of the present invention can make the skin firm and bright.

[0028] The method for preparing the antioxidant firming polypeptide composition of the present invention has simple steps, mild reaction conditions during the preparation process, and is convenient for large-scale production. DETAILED DESCRIPTION

[0029] The present invention can be further understood through the specific examples of the present invention given below, but they are not intended to limit the present invention.

[0030] Example 1

[0031] The antioxidant firming polypeptide composition of Example 1 comprises the following components by weight:

[0032] Water 61.69%; Butylene Glycol 5%; Panthenol 0.2%; Paraben 0.4%; Hydroxyethylpiperazineethanesulfonic Acid 0.2%; Eggshell Membrane Extract 30%; Nonapeptide-10.01%; Acetyl Hexapeptide-82%; 1,2-Hexanediol 0.5%;

[0033] The method for preparing the antioxidant firming polypeptide composition of Example 1 comprises the following steps:

[0034] S1. Place 61.69 parts of water, 5 parts of butylene glycol, 0.2 parts of panthenol, and 0.4 parts of p-hydroxyacetophenone in a container at a temperature of 75-85°C for 25-30 minutes and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0035] S2. Lower the temperature in the container to 60-65° C., add 0.2 parts of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0036] S3. Lower the temperature in the container to 40-45° C., add 30 parts of eggshell membrane extract, 0.01 parts of nonapeptide-1, 2 parts of acetyl hexapeptide-8 and 0.5 parts of 1,2-hexanediol to the second mixed liquid according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter with a filter cloth with a mesh size of 200 to obtain an antioxidant firming polypeptide composition.

[0037] Example 2

[0038] The antioxidant firming polypeptide composition of Example 2 comprises the following components by weight:

[0039] Water 72.4%; Butylene Glycol 8%; Panthenol 0.8%; Paraben 0.5%; Hydroxyethylpiperazineethanesulfonic Acid 1%; Eggshell Membrane Extract 15%; Nonapeptide-10.5%; Acetyl Hexapeptide-81%; 1,2-Hexanediol 0.8%

[0040] The preparation method of the antioxidant firming polypeptide composition of Example 2 comprises the following steps:

[0041] S1. Place 72.4 parts of water, 8 parts of butylene glycol, 0.8 parts of panthenol, and 0.5 parts of p-hydroxyacetophenone in a container at a temperature of 75-85°C, maintain the temperature for 25-30 minutes, and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0042] S2. Lower the temperature in the container to 60-65° C., add 1 part of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0043] S3. Lower the temperature in the container to 40-45° C., add 15 parts of eggshell membrane extract, 0.5 parts of nonapeptide-1, 1 part of acetyl hexapeptide-8 and 0.8 parts of 1,2-hexanediol to the second mixed liquid according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter with a filter cloth with a mesh size of 200 to obtain an antioxidant firming polypeptide composition.

[0044] Example 3

[0045] The antioxidant firming polypeptide composition of Example 3 comprises the following components by weight:

[0046] Water 73.15%; Butylene Glycol 10%; Panthenol 1%; Paraben 0.8%; Hydroxyethylpiperazineethanesulfonic Acid 3%; Eggshell Membrane Extract 10%, Nonapeptide-11%, Acetyl Hexapeptide-80.05%, 1,2-Hexanediol 1%;

[0047] The preparation method of the antioxidant firming polypeptide composition of Example 3 comprises the following steps:

[0048] S1. Place 73.15 parts of water, 10 parts of butylene glycol, 1 part of panthenol, and 0.8 parts of p-hydroxyacetophenone in a container at a temperature of 75-85°C, maintain the temperature for 25-30 minutes, and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0049] S2. Lower the temperature in the container to 60-65° C., add 3 parts of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0050] S3. Lower the temperature in the container to 40-45° C., add 10 parts of eggshell membrane extract, 1 part of nonapeptide-1, 0.05 parts of acetyl hexapeptide-8 and 1 part of 1,2-hexanediol to the second mixed liquid according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter with a filter cloth with a mesh size of 200 to obtain an antioxidant firming polypeptide composition.

[0051] Comparative Example 1

[0052] The antioxidant firming polypeptide composition of Comparative Example 1 comprises the following components by weight:

[0053] Water 73.67%; Butylene Glycol 5%; Panthenol 0.2%; Paraben 0.4%; Hydroxyethylpiperazineethanesulfonic Acid 0.2%; Eggshell Membrane Extract 20%; Nonapeptide-10.01%; Acetyl Hexapeptide-80.02%; 1,2-Hexanediol 0.5%;

[0054] The preparation method of the antioxidant firming polypeptide composition of Comparative Example 1 comprises the following steps:

[0055] S1. Place 73.67 parts of water, 5 parts of butylene glycol, 0.2 parts of panthenol, and 0.4 parts of p-hydroxyacetophenone in a container at a temperature of 75-85°C, maintain the temperature for 25-30 minutes, and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0056] S2. Lower the temperature in the container to 60-65° C., add 0.2 parts of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0057] S3. Lower the temperature in the container to 40-45°C, add 20 parts of eggshell membrane extract, 0.01 parts of nonapeptide-1, 0.02 parts of acetyl hexapeptide-8 and 0.5 parts of 1,2-hexanediol to the second mixed liquid according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter with a filter cloth with a mesh size of 200 to obtain an antioxidant firming polypeptide composition.

[0058] Comparative Example 2

[0059] The antioxidant firming polypeptide composition of Comparative Example 2 comprises the following components by weight:

[0060] Water 57.4%; Butylene Glycol 8%; Panthenol 0.8%; Paraben 0.5%; Hydroxyethylpiperazineethanesulfonic Acid 1%; Eggshell Membrane Extract 30%; Nonapeptide-10.5%; Acetyl Hexapeptide-81%; 1,2-Hexanediol 0.8%

[0061] The preparation method of the antioxidant firming polypeptide composition of this comparative example 2 comprises the following steps:

[0062] S1. Place 57.4 parts of water, 8 parts of butylene glycol, 0.8 parts of panthenol, and 0.5 parts of p-hydroxyacetophenone in a container at a temperature of 75-85°C, maintain the temperature for 25-30 minutes, and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0063] S2. Lower the temperature in the container to 60-65° C., add 1 part of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0064] S3. Lower the temperature in the container to 40-45°C, add 30 parts of eggshell membrane extract, 0.5 parts of nonapeptide-1, 1 part of acetyl hexapeptide-8 and 0.8 parts of 1,2-hexanediol to the second mixed liquid according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter with a filter cloth with a mesh size of 200 to obtain an antioxidant firming polypeptide composition.

[0065] Comparative Example 3

[0066] The antioxidant firming polypeptide composition of Comparative Example 3 comprises the following components by weight percentage:

[0067] Water 64.2%; Butylene Glycol 10%; Panthenol 1%; Paraben 0.8%; Hydroxyethylpiperazineethanesulfonic Acid 3%; Eggshell Membrane Extract 15%; Nonapeptide-12%; Acetyl Hexapeptide-83%; 1,2-Hexanediol 1%;

[0068] The preparation method of the antioxidant firming polypeptide composition of this comparative example 3 comprises the following steps:

[0069] S1. Place 64.2 parts of water, 10 parts of butylene glycol, 1 part of panthenol, and 0.8 parts of p-hydroxyacetophenone in a container at a temperature of 75-85°C, maintain the temperature for 25-30 minutes, and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0070] S2. Lower the temperature in the container to 60-65° C., add 3 parts of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0071] S3. Lower the temperature in the container to 40-45° C., add 15 parts of eggshell membrane extract, 2 parts of nonapeptide-1, 3 parts of acetyl hexapeptide-8 and 1 part of 1,2-hexanediol to the second mixed liquid according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter with a filter cloth with a mesh size of 200 to obtain an antioxidant firming polypeptide composition.

[0072] Comparative Example 4

[0073] The antioxidant firming polypeptide composition of Comparative Example 4 comprises the following components by weight:

[0074] Water 64.1%; Butylene Glycol 5%; Panthenol 0.2%; Hydroxyethylpiperazineethanesulfonic Acid 0.2%; Eggshell Membrane Extract 30%, 1,2-Hexanediol 0.5%;

[0075] The preparation method of the antioxidant firming polypeptide composition of this comparative example 4 comprises the following steps:

[0076] S1. Place 64.1 parts of water, 5 parts of butylene glycol, and 0.2 parts of panthenol in a container at a temperature of 75-85°C, maintain the temperature for 25-30 minutes, and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0077] S2. Lower the temperature in the container to 60-65° C., add 0.2 parts of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0078] S3. Lower the temperature in the container to 40-45° C., add 30 parts of eggshell membrane extract and 0.5 parts of 1,2-hexanediol to the second mixed solution according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter through a 200-mesh filter cloth to obtain an antioxidant firming polypeptide composition.

[0079] Comparative Example 5

[0080] The antioxidant firming polypeptide composition of Comparative Example 5 comprises the following components by weight:

[0081] Water 74.4%; Butylene Glycol 8%; Panthenol 0.8%; Hydroxyethylpiperazineethanesulfonic Acid 1%; Eggshell Membrane Extract 15%, 1,2-Hexanediol 0.8%;

[0082] The preparation method of the antioxidant firming polypeptide composition of this comparative example 5 comprises the following steps:

[0083] S1. Place 74.4 parts of water, 8 parts of butylene glycol, and 0.8 parts of panthenol in a container at a temperature of 75-85°C, maintain the temperature for 25-30 minutes, and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0084] S2. Lower the temperature in the container to 60-65° C., add 1 part of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0085] S3. Lower the temperature in the container to 40-45° C., add 15 parts of eggshell membrane extract and 0.8 parts of 1,2-hexanediol to the second mixed solution according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter through a 200-mesh filter cloth to obtain an antioxidant firming polypeptide composition.

[0086] Comparative Example 6

[0087] The antioxidant firming polypeptide composition of Comparative Example 6 comprises the following components by weight:

[0088] Water 75.0%; Butylene Glycol 10%; Panthenol 1%; Hydroxyethylpiperazineethanesulfonic Acid 3%; Eggshell Membrane Extract 10%, 1,2-Hexanediol 1%;

[0089] The preparation method of the antioxidant firming polypeptide composition of Comparative Example 6 comprises the following steps:

[0090] S1. Place 75 parts of water, 10 parts of butylene glycol, and 1 part of panthenol in a container at a temperature of 75-85°C, maintain the temperature for 25-30 minutes, and stir at a speed of 30-40 rpm until the components of phase A are dissolved to obtain a first mixed solution;

[0091] S2. Lower the temperature in the container to 60-65° C., add 3 parts of hydroxyethylpiperazineethanesulfonic acid to the first mixed solution according to the formula, and stir at a speed of 20-30 rpm to obtain a second mixed solution;

[0092] S3. Lower the temperature in the container to 40-45° C., add 10 parts of eggshell membrane extract and 1 part of 1,2-hexanediol to the second mixed solution according to the formula, and stir evenly at a speed of 15-20 rpm. After stirring evenly, filter through a 200-mesh filter cloth to obtain an antioxidant firming polypeptide composition.

[0093] Performance Test 1

[0094] Sensory and physical and chemical index tests

[0095] Samples of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 were subjected to sensory tests and physicochemical index tests, wherein the sensory test items were color, appearance, and odor tests; the physicochemical index test items were pH value, total bacteria count (CFU / mL), and total mold and yeast count (CFU / mL) tests. The physicochemical index tests were conducted in accordance with the test method for total bacteria count and the test method for total mold and yeast count in the "Standard Requirements Test Method" of the "Technical Specification for Safety of Cosmetics 2015 Edition". The sensory and physicochemical index test results of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 are shown in Table 1:

[0096] Table 1 Sensory and physicochemical index test results of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6

[0097]

[0098] As can be seen from the results in Table 1, the difference between Comparative Examples 1-3 and Examples 1-3 is that the addition amount of each component is different. From the results of the physical and chemical index tests, the total bacteria count and the total mold and yeast count of Comparative Examples 1-3 are relatively higher than the total bacteria count (CFU / mL) and the total mold and yeast count of Examples 1-3. The difference between Comparative Examples 4-6 and Examples 1-3 is that Comparative Examples 4-6 do not add para-hydroxyacetophenone in Phase A and nonapeptide-1 and acetyl hexapeptide-8 in Phase C. The para-hydroxyacetophenone in Phase A has an antiseptic effect and can inhibit the growth of bacteria, molds and yeasts in the antioxidant firming polypeptide composition. As can be seen from the results in Table 2, the total bacteria count, the total mold count and the total yeast count of Comparative Examples 4-6 are relatively higher than the total bacteria count, the total mold count and the total yeast count of Examples 1-3, and even relatively higher than the total bacteria count, the total mold count and the total yeast count of Comparative Examples 1-3.

[0099] Performance Test 2

[0100] Antioxidant performance test

[0101] The DPPH· free radical inhibition rate is one of the important indicators for evaluating antioxidant effects. In the present invention, the antioxidant effects of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 were evaluated by testing the DPPH· free radical inhibition rate. Specifically:

[0102] The samples of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 were tested for DPPH free radical inhibition rate. The specific testing method is as follows:

[0103] The samples of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 were respectively prepared into sample test solutions. The preparation method of the sample test solutions was as follows:

[0104] Weigh 1.0 g of each sample, disperse it evenly with distilled water, transfer it to a 100 mL volumetric flask, and dilute it to a concentration of 5.0 mg / mL to obtain the test solution of each sample;

[0105] Determination method of DPPH free radical inhibition rate:

[0106] Add 3 mL of the test solution and 3 mL of 0.2 mmol / L DPPH·ethanol solution into the same stoppered test tube, shake well, and place in the dark at room temperature for 30 min. Measure the absorbance Ai1 at a wavelength of 517 nm. Measure the absorbance A01 of 3 mL of the extractant and 3 mL of DPPH·ethanol solution mixed together, as well as the absorbance Aj1 of 3 mL of the test solution and 3 mL of anhydrous ethanol mixed together in the same way. Calculate the inhibition rate P according to formula ①.

[0107] P=[1-(Ai1-Aj1) / A01]×100%①;

[0108] The results of DPPH·free radical inhibition rate of the sample solution prepared from the samples of the antioxidant firming polypeptide composition of Examples 1-3 and Comparative Examples 1-6 are shown in Table 2:

[0109] Table 2 DPPH free radical inhibition rate test results of Examples 1-3 and Comparative Examples 1-6

[0110]

[0111] As can be seen from the results in Table 2, the antioxidant and firming polypeptide compositions of Examples 1-3 have significantly better inhibition rates on DPPH free radicals than the antioxidant and firming polypeptide compositions of Comparative Examples 1-6, indicating that the antioxidant and firming polypeptide compositions containing eggshell membrane extract, nonapeptide-1, and acetyl hexapeptide-8 have strong antioxidant properties and can provide comprehensive protection that conventional sunscreen products cannot provide, making the skin firm and radiant.

[0112] Performance Test 3

[0113] Whitening performance test

[0114] Tyrosinase inhibition rate is one of the important indicators for evaluating whitening effects. In the present invention, the whitening effects are evaluated by testing the tyrosinase inhibition rates of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6. Specifically:

[0115] The samples of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 were tested for tyrosinase inhibition rate. The specific testing method is as follows:

[0116] The samples of the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 were respectively prepared into sample test solutions. The preparation method of the sample test solutions was as follows:

[0117] Weigh 2.0 g of each sample, disperse it evenly with distilled water, transfer it to a 100 mL volumetric flask, and dilute it to a concentration of 10.0 mg / mL to obtain the test solution of each sample;

[0118] Tyrosinase inhibition rate determination method:

[0119] Prepare phosphate buffer solution (PBS) with a pH of 6.86, tyrosinase solution with a mass concentration of 0.07 mg / mL, and L-tyrosine solution with a mass concentration of 1.0 mg / mL respectively;

[0120] Prepare test solution 1: 2.0 mL PBS + 0.5 mL tyrosinase solution + 0.5 mL L-tyrosine solution;

[0121] Prepare test solution 2: 2.5 mL PBS + 0.5 mL tyrosinase solution;

[0122] Prepare test solution 3: 0.5 mL sample test solution + 1.5 mL PBS + 0.5 mL tyrosinase solution + 0.5 mL L-tyrosine solution;

[0123] Prepare test solution 4: 0.5 mL sample test solution + 2.0 mL PBS + 0.5 mL tyrosinase solution.

[0124] The above test solutions 1, 2, 3 and 4 were placed in a 37°C water bath for 30 minutes and then the absorbance was immediately measured at 475 nm. The absorbances of the test solutions 1, 2, 3 and 4 were recorded as A1, A2, A3 and A4, respectively. The tyrosinase inhibition rate I was calculated according to formula ②.

[0125] I=[(A1-A2)-(A3-A4)] / (A1-A2)×100%②;

[0126] The results of tyrosinase inhibition rate of the sample solution prepared from the samples of the antioxidant firming polypeptide composition of Examples 1-3 and Comparative Examples 1-6 are shown in Table 3:

[0127] Table 3 Tyrosinase inhibition test results of Examples 1-3 and Comparative Examples 1-6

[0128]

[0129] As can be seen from the results in Table 3, the inhibitory effects of the antioxidant and firming polypeptide compositions of Examples 1-3 on tyrosinase are significantly better than those of the antioxidant and firming polypeptide compositions of Comparative Examples 1-6, indicating that the antioxidant and firming polypeptide compositions containing eggshell membrane extract, nonapeptide-1, and acetyl hexapeptide-8 can promote the production of collagen and promote skin whitening effects.

[0130] Performance Test 4

[0131] Anti-wrinkle effect test

[0132] 90 healthy female subjects aged 40 to 60 years old (divided into 9 groups, 11 in each group) were selected. All of them had the habit of using skin care products and had visible wrinkles or fine lines at the corners of their eyes. Each group of female subjects fixed half of their face and applied the antioxidant and firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 of the present invention once in the morning and evening respectively for 8 consecutive weeks. No other brands of anti-wrinkle cosmetics were used during the test period. Tests were conducted once at 0, 2, 4, 6, and 8 weeks. Before each test, the subjects were required to clean their faces with clean water, dry their faces with sterile paper towels, and sit quietly for at least half an hour in an environment with a temperature of approximately 20°C and a relative humidity of approximately 50%. The test was performed by a professional.

[0133] The skin of the left and right eye ends of the female subjects was photographed using a facial image analyzer (Courage+Khazaka, Germany, model: Visioface), and the wrinkle visualization coefficient reduction rate (%) was calculated. The improvement of eye wrinkles before and after using the antioxidant firming polypeptide compositions of Examples 1-3 and Comparative Examples 1-6 of the present invention, i.e., the wrinkle visualization coefficient reduction rate, was evaluated. The results are shown in Table 4:

[0134] Table 4 Wrinkle visualization coefficient reduction results before and after using Examples 1-3 and Comparative Examples 1-6

[0135]

[0136]

[0137] The experimental results in Table 4 show that after the 2nd, 4th, 6th, and 8th weeks of use of the antioxidant and firming polypeptide compositions of Examples 1 to 3, the wrinkle visualization coefficient reduction rate gradually increased, indicating that the wrinkles on the skin around the eyes of the subjects were significantly reduced and the skin texture was significantly improved. In contrast, after the 2nd, 4th, 6th, and 8th weeks of use of the antioxidant and firming polypeptide compositions of Comparative Examples 1 to 6, the range of change in the wrinkle visualization coefficient was narrower and the change trend was relatively gentle, indicating that the antioxidant and firming polypeptide compositions of the present invention have an anti-wrinkle effect and can repair the aging and damage of the skin caused by sunlight exposure. It can provide comprehensive protection that conventional sunscreen products cannot provide, making the skin firm and radiant.

[0138] The above description is merely a preferred embodiment of the present invention. The scope of protection of the present invention is not limited to the above embodiment. All technical solutions based on the concept of the present invention are within the scope of protection of the present invention. It should be noted that for those skilled in the art, various improvements and modifications that do not depart from the principles of the present invention should also be considered within the scope of protection of the present invention.

Claims

1. Antioxidant firming polypeptide composition, characterized in that: Calculated by weight percentage, it includes the following components: Water 50-75%; Butanediol 5-10%; Panthenol 0.1-3%; Parahydroxyacetophenone 0.5-1%; Hydroxyethylpiperazineethanesulfonic acid 0.2-8%; Eggshell membrane extract 2-30%, Nonapeptide-1 0.01-2%, Acetylhexapeptide-8 0.01-5%, 1,2-Hexanediol 0.5-1%.

2. The antioxidant firming polypeptide composition according to claim 1, characterized in that Calculated by weight percentage, it includes the following components: Water 73.15%; Butylene Glycol 10%; Panthenol 1%; 4-Hydroxyacetophenone 0.8%; Hydroxyethylpiperazineethanesulfonic Acid 3%; Eggshell Membrane Extract 10%, Nonapeptide-11%, Acetyl Hexapeptide-80.05%, 1,2-Hexanediol 1%.

3. The antioxidant firming polypeptide composition according to claim 1 or 2, characterized in that The eggshell membrane extract comprises p-hydroxyacetophenone and 1,2-hexanediol.

4. The antioxidant firming polypeptide composition according to claim 3, characterized in that The eggshell membrane extract also includes hydrophobic amino acids, hyaluronic acid and collagen.

5. The antioxidant firming polypeptide composition according to claim 4, characterized in that The hydrophobic amino acid is one or more of valine, phenylalanine, leucine, methionine, tyrosine and alanine.

6. The method for preparing the antioxidant firming polypeptide composition according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1. Place water, butylene glycol, panthenol, and p-hydroxyacetophenone in a container, maintain constant temperature, and stir to obtain a first mixed solution; S2, lowering the temperature in the container of S1, adding hydroxyethylpiperazineethanesulfonic acid to the first mixed solution and stirring uniformly to obtain a second mixed solution; S3. Lower the temperature in the container of S2, add eggshell membrane extract, nonapeptide-1, acetyl hexapeptide-8 and 1,2-hexanediol to the second mixed liquid, stir evenly, and filter to obtain an antioxidant firming polypeptide composition.

7. The method for preparing the antioxidant firming polypeptide composition according to claim 6, wherein: In S1, the temperature of the container is 75-85° C., the time for maintaining the container at a constant temperature is 25-30 minutes, and the stirring speed is 30-40 rpm.

8. The method for preparing the antioxidant firming polypeptide composition according to claim 6, wherein: In S2, after the temperature is lowered, the temperature in the container is 60-65° C., and the stirring speed is 20-30 rpm.

9. The method for preparing the antioxidant firming polypeptide composition according to claim 6, wherein: In S3, after the temperature is lowered, the temperature in the container is 40-45° C., and the stirring speed is 15-20 rpm.

10. The method for preparing the antioxidant firming polypeptide composition according to claim 6, wherein: The filtration was performed using a filter cloth having a mesh size of 200 meshes.

Images