Camellia seed oil fermentation composition with tightening and repairing effects

Abstract

The invention belongs to the technical field of skin care products, and particularly relates to a camellia seed oil fermentation composition with tightening and repairing effects. The camellia seed oil, the ledum palustre leaf oil and the idesia polycarpa fruit oil are fermented and then compounded, all the components have a synergistic effect, the problem of instability of unsaturated fatty acid is solved, the risk of oxidative rancidity of grease is reduced, the skin care effect of tightening and repairing is achieved while the stability and safety are enhanced, and the skin care cream is mild and non-irritant to the skin and has a good skin care effect. Good application prospects are realized in the field of skin care products.

Description

Technical Field

[0001] This invention belongs to the technical field of skin care products, specifically relating to a fermented camellia seed oil composition with firming and repairing effects. Background Technology

[0002] The outermost layer of the skin is composed of the sebum film, a dynamic protective barrier formed by the low-temperature emulsification of sebum secreted by sebaceous glands, lipids produced by the metabolism of stratum corneum cells, sweat secreted by sweat glands, and shed keratinocytes on the skin surface. This barrier is crucial for maintaining skin health: when sebum secretion is moderate, it effectively softens stratum corneum cells, reduces skin surface roughness, and keeps the skin smooth and delicate. Conversely, insufficient sebum secretion leads to moisture loss, causing a series of problems such as dryness, flaking, and sensitivity. The lack of oil also accelerates skin sagging, resulting in wrinkles and fine lines. It is worth noting that the skin has a self-regulating mechanism. When the skin senses insufficient oil, the sebaceous glands may compensate by secreting more oil to protect the skin. This can damage the skin barrier function, disrupt the oil secretion balance, and subsequently induce complex skin problems such as clogged pores, acne, skin inflammation, allergic reactions, and peeling.

[0003] In recent years, the skincare concept of "oil-based skincare" has gained increasing attention. Its core lies in supplementing the skin with oils whose structure is similar to human sebum, thereby mimicking and strengthening the skin's own lipid barrier and enhancing the transdermal absorption efficiency of active ingredients. Plant oils, extracted from plant seeds, fruits, or kernels, have a composition similar to the natural lipid structure of human skin. Compared to mineral oils and synthetic oils, plant oils generally offer a better skin feel and a lower risk of allergic reactions, thus being considered ideal components in the skincare field.

[0004] However, existing plant oils have limitations in skincare applications: (1) Plant oils generally contain a high proportion of unsaturated fatty acids, which are easily induced by factors such as light, high temperature, and oxygen to undergo oxidative rancidity. The oxidation process will reduce or even eliminate their inherent skincare effects (such as anti-oxidation and barrier repair). The peroxides and small molecule aldehydes and ketones produced by oxidation may also irritate the skin, trigger or aggravate inflammatory reactions, and thus damage skin health; (2) Existing plant oil skincare products are often limited to a single plant oil type in their formulation, making it difficult to meet the increasingly complex and multi-dimensional skincare needs of consumers.

[0005] Therefore, there is an urgent need to develop a plant oil composition that is stable, safe, and can meet increasingly complex skincare needs. Summary of the Invention

[0006] In a first aspect, the present invention provides a camellia seed oil composition, comprising, by weight, 1-30 parts fermented camellia seed oil, 1-20 parts fermented eucommia leaf oil, and 1-20 parts fermented tung oil; the fermentation includes the following steps: mixing the vegetable oil raw materials with a fermentation liquid and then fermenting; after fermentation, the mixture is separated and purified to obtain the fermented camellia seed oil, fermented eucommia leaf oil, and fermented tung oil, respectively; the mass ratio of the vegetable oil raw materials to the fermentation liquid is 1:(2-5); the vegetable oil raw materials are camellia seed oil, eucommia leaf oil, or tung oil.

[0007] Camellia seed oil is extracted from the seeds of plants in the Theaceae family of the Camellia genus. It contains vitamin E, linoleic acid, linolenic acid, palmitic acid, tea polyphenols, squalene, and other components. Among them, vitamin E and tea polyphenols have strong antioxidant properties, which can scavenge free radicals and have anti-aging effects.

[0008] Rhododendron leaf oil is extracted from the tender branches and leaves of plants in the Rhododendron genus through steam distillation. It contains terpenoids, alcohols, ketones, esters, and phenolic substances. In traditional medicine, Rhododendron leaf oil is used externally for its antibacterial and anti-inflammatory properties, and is used to treat skin infections, insect bites, or muscle pain.

[0009] Mountain privet fruit oil is extracted from the fruit of the mountain privet. As a native woody oilseed crop in China, it contains over 80% unsaturated fatty acids and over 64% linoleic acid. Mountain privet fruit oil also contains vitamin E, squalene, and various phenolic substances, which can scavenge free radicals and have antioxidant effects.

[0010] The inventors discovered that fermenting camellia seed oil, eucalyptus leaf oil, and tung oil can break down the large active molecules in the oils into smaller molecules. These smaller molecules have better skin permeability, enabling them to better participate in the reconstruction of the skin's lipid barrier and enhance the repair effect. Simultaneously, the fermented composition, when applied to skincare products such as facial oils, significantly reduces unpleasant skin sensations (such as stickiness and slow absorption). Furthermore, blending the fermented camellia seed oil, eucalyptus leaf oil, and tung oil allows for synergistic effects, reducing the instability of unsaturated fatty acids and the risk of oil oxidation and rancidity. It also enhances stability and safety while achieving firming and repairing skincare benefits, being gentle and non-irritating to the skin. However, the mass ratio of camellia seed oil, eucalyptus leaf oil, and tung oil to the fermentation liquid needs to be controlled within a certain range. Because oils themselves have a certain viscosity, if the fermentation liquid is too small, the fermentation system will be too viscous, making it difficult for microorganisms to distribute evenly, leading to microbial overgrowth and affecting the stability of the fermentation. If there is too much fermentation liquid, it will disrupt the homogeneity of the oil system, resulting in obvious layering or overall turbidity after standing. In some embodiments, the composition comprises, by weight, 10-30 parts fermented camellia seed oil, 10-20 parts fermented eucalyptus leaf oil, and 10-20 parts fermented tung oil.

[0011] In some embodiments, the preparation method of the fermentation broth includes the following steps: inoculating yeast into a fermentation medium for fermentation to obtain a fermentation broth; the fermentation temperature is 30°C, and the fermentation time is 24-30 hours. In some preferred embodiments, the yeast is *Saccharomyces boulardii*. In some embodiments, the fermentation medium is formulated as follows: glucose 25 g / L, sucrose 17.5 g / L, lactose 12 g / L, yeast extract 30 g / L, peptone 18 g / L, potassium dihydrogen phosphate 5 g / L, magnesium sulfate 3 g / L, calcium chloride 1 g / L, vitamin B6 0.1 g / L, vitamin B1 0.1 g / L, and deionized water to a final volume of 1 L.

[0012] In some implementations, the fermentation temperature for the mixture of the vegetable oil raw material and the fermentation liquid is 20-40°C, and the fermentation time is 24-96 hours.

[0013] In some embodiments, the fermentation temperature for the mixture of the vegetable oil raw material and the fermentation liquid is 25-35°C, and the fermentation time is 60-84 hours.

[0014] In a second aspect, the present invention provides a skincare product comprising the above-described composition. In some embodiments, the skincare product includes, but is not limited to, toners, serums, creams, sunscreens, masks, makeup products, and facial cleansers, and the serum includes, but is not limited to, facial oils.

[0015] In some embodiments, the composition is added to the skin care product at a mass percentage of 20-70%.

[0016] In some embodiments, the composition is added to the skin care product at a mass percentage of 35-70%.

[0017] In some embodiments, the skin care product may also include excipients acceptable for use in skin care products.

[0018] In some embodiments, the excipients include skin conditioning agents, which include at least one of jojoba seed oil, sunflower seed oil, and grape seed oil.

[0019] In some embodiments, the skin conditioning agent comprises, by weight, 10-15 parts jojoba seed oil, 10-30 parts sunflower seed oil, and 10-20 parts grape seed oil.

[0020] In a third aspect, the present invention provides a method for preparing the above-mentioned skin care product, comprising the following steps: mixing fermented camellia seed oil, fermented eucalyptus leaf oil, fermented tung oil and excipients, filtering, and obtaining the skin care product.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] This invention uses natural plant oils as raw materials. Camellia seed oil, eucalyptus leaf oil, and tung oil are fermented and then compounded. The components work synergistically to reduce the instability of unsaturated fatty acids and lower the risk of oil oxidation and rancidity. While enhancing stability and safety, it achieves skin-firming and repairing effects, and is gentle and non-irritating to the skin. Attached Figure Description

[0023] Figure 1 The bar chart shows the comparison of elastase inhibition rates for each embodiment and comparative example.

[0024] Figure 2 A photograph of the essential oil 1 prepared in Example 1. Detailed Implementation

[0025] The following detailed embodiments further illustrate the content of the present invention. These embodiments do not constitute a limitation on the scope of protection of the present invention. Non-essential modifications and adjustments made by others based on the concept of the present invention still fall within the scope of protection of the present invention. In the following embodiments and comparative examples, unless otherwise specified, the experimental methods used are conventional methods, and the materials and reagents used are commercially available unless otherwise specified.

[0026] Camellia seed oil, purchased from Jiangxi Zhongxiang Biotechnology Co., Ltd.

[0027] The eucalyptus leaf oil was purchased from Guangzhou Yubao Biotechnology Co., Ltd.

[0028] The tung oil was purchased from Guizhou Forestry and Grassland Development Co., Ltd.

[0029] The yeast strain was *Saccharomyces boulardii*, purchased from Bloomage Biotechnology (Shanxi) Co., Ltd.

[0030] Tea tree oil, purchased from Jiangxi Taicheng Natural Fragrance Co., Ltd.

[0031] Rosemary oil, purchased from Jiangxi Taicheng Natural Fragrance Co., Ltd.

[0032] Wheat germ oil, purchased from Jiangxi Taicheng Natural Fragrance Co., Ltd.

[0033] The preparation methods of fermented camellia seed oil, fermented eucommia leaf oil, fermented tung oil, fermented tea tree oil, fermented rosemary oil, and fermented wheat germ oil used in Examples 1-5 and Comparative Examples 4-9 include the following steps:

[0034] (1) Preparation of fermentation broth: ① Spread the bacterial suspension of *Saccharomyces boulardii* onto YPD solid medium (formula: yeast extract 10 g / L, peptone 20 g / L, glucose 20 g / L, agar 18 g / L, diluted with deionized water and sterilized at 121℃ for 20 min, then cooled and poured into plates). Incubate at 30℃ for 30 hours. After the formation of obvious and plump single colonies or bacterial growth on the plates, select typical colonies and transfer them to YPD liquid medium. Incubate at 30℃ and 180 r / min on a shaker for 14 hours to obtain activated *Saccharomyces boulardii* bacterial suspension (crystal concentration controlled at 1×10⁻⁶). 8 -1×10 9 ② Activated *Saccharomyces boulardii* was inoculated into the fermentation medium at a 6% inoculum and fermented aerobically for 28 hours at 30℃ and 200 r / min on a shaker. (The bacterial concentration could be detected by sampling during fermentation; when the bacterial concentration reached 2 × 10⁻⁶ CFU / mL, it was considered positive). 9 -5×10 9 Fermentation was stopped when the concentration of CFU / mL was reached, and the fermentation broth was obtained. The fermentation medium formula was as follows: glucose 25 g / L, sucrose 17.5 g / L, lactose 12 g / L, yeast extract 30 g / L, peptone 18 g / L, potassium dihydrogen phosphate 5 g / L, magnesium sulfate 3 g / L, calcium chloride 1 g / L, vitamin B6 0.1 g / L, vitamin B1 0.1 g / L, and deionized water was brought to a final volume of 1 L.

[0035] (2) Fermentation: Weigh 7.5g of eucalyptus leaf oil, 5g of camellia seed oil, 5g of tung oil, 5g of tea tree oil, 5g of rosemary oil, and 5g of wheat germ oil, respectively, and pour them into six sterilized fermentation tanks (i.e., the mass ratio of the six vegetable oil raw materials to the fermentation liquid is 1:2). After sealing, place the tanks in a constant temperature environment of 30℃ for fermentation. During the fermentation process, stir twice a day for 5 minutes each time, and continue fermentation for 72 hours. After fermentation, transfer the mixture to a separatory funnel, let it stand to separate the layers, and separate the oil phase. Using a vacuum rotary evaporator, at 40℃ and -0.08MPa, fermented eucalyptus leaf oil, fermented camellia seed oil, fermented tung oil, fermented tea tree oil, fermented rosemary oil, and fermented wheat germ oil were obtained, respectively, and stored in cool, light-proof containers for later use.

[0036] The composition and dosage of the compositions in Examples 1-5 and Comparative Examples 1-6 are shown in Table 1.

[0037] Table 1

[0038]

[0039] Example 6

[0040] The only difference from Example 1 is that the fermented camellia seed oil, fermented eucommia leaf oil, and fermented tung oil used in this example have a 1:4 mass ratio of vegetable oil raw materials to fermentation liquid during the preparation process. The specific preparation method is as follows:

[0041] (1) Preparation of fermentation broth: ① Spread the bacterial suspension of *Saccharomyces boulardii* onto YPD solid medium (formula: yeast extract 10 g / L, peptone 20 g / L, glucose 20 g / L, agar 18 g / L, diluted with deionized water and sterilized at 121℃ for 20 min, then cooled and poured into plates). Incubate at 30℃ for 30 hours. After the formation of obvious and plump single colonies or bacterial growth on the plates, select typical colonies and transfer them to YPD liquid medium. Incubate at 30℃ and 180 r / min on a shaker for 14 hours to obtain activated *Saccharomyces boulardii* bacterial suspension (crystal concentration controlled at 1×10⁻⁶). 8 -1×10 9 ② Activated *Saccharomyces boulardii* was inoculated into the fermentation medium at a 6% inoculum and fermented aerobically for 28 hours at 30℃ and 200 r / min on a shaker. (The bacterial concentration could be detected by sampling during fermentation; when the bacterial concentration reached 2 × 10⁻⁶ CFU / mL, it was considered positive). 9 -5×10 9Fermentation was stopped when the concentration of CFU / mL was reached, and the fermentation broth was obtained. The fermentation medium formula was as follows: glucose 25 g / L, sucrose 17.5 g / L, lactose 12 g / L, yeast extract 30 g / L, peptone 18 g / L, potassium dihydrogen phosphate 5 g / L, magnesium sulfate 3 g / L, calcium chloride 1 g / L, vitamin B6 0.1 g / L, vitamin B1 0.1 g / L, and deionized water was brought to a final volume of 1 L.

[0042] (2) Fermentation: Weigh 3.75g of eucalyptus leaf oil, 2.5g of camellia seed oil, and 2.5g of tung oil, and pour them into three sterilized fermentation tanks with 15g, 10g, and 10g of fermentation liquid, respectively (i.e., the mass ratio of the three vegetable oil raw materials to the fermentation liquid is 1:4). After sealing, place the tanks in a constant temperature environment of 30℃ for fermentation. During the fermentation process, stir twice a day for 5 minutes each time, and continue fermentation for 72 hours. After fermentation, transfer the mixture to a separatory funnel, let it stand to separate the layers, and separate the oil phase. Using a vacuum rotary evaporator, at 40℃ and -0.08MPa, fermented eucalyptus leaf oil, fermented camellia seed oil, fermented tung oil, fermented tea tree oil, fermented rosemary oil, and fermented wheat germ oil were obtained, respectively, and stored in cool, light-proof containers for later use.

[0043] Comparative Example 7

[0044] The only difference from Example 1 is that this comparative example uses 15g of fermented tea tree oil instead of the 15g of fermented camellia seed oil in Example 1.

[0045] Comparative Example 8

[0046] The only difference from Example 1 is that this comparative example uses 10g of fermented rosemary oil instead of 10g of fermented eucalyptus leaf oil.

[0047] Comparative Example 9

[0048] The only difference from Example 1 is that this comparative example uses 10g of fermented wheat germ oil instead of 10g of fermented tung oil.

[0049] Comparative Example 10

[0050] The only difference from Example 1 is that the fermented camellia seed oil, fermented eucalyptus leaf oil, and fermented tung oil used in this comparative example have a 1:1 mass ratio of vegetable oil raw materials to fermentation liquid during the preparation process. The specific preparation method is as follows:

[0051] (1) Preparation of fermentation broth: ① Spread the bacterial suspension of *Saccharomyces boulardii* onto YPD solid medium (formula: yeast extract 10 g / L, peptone 20 g / L, glucose 20 g / L, agar 18 g / L, diluted with deionized water and sterilized at 121℃ for 20 min, then cooled and poured into plates). Incubate at 30℃ for 30 hours. After the formation of obvious and plump single colonies or bacterial growth on the plates, select typical colonies and transfer them to YPD liquid medium. Incubate at 30℃ and 180 r / min on a shaker for 14 hours to obtain activated *Saccharomyces boulardii* bacterial suspension (crystal concentration controlled at 1×10⁻⁶). 8 -1×10 9 ② Activated *Saccharomyces boulardii* was inoculated into the fermentation medium at a 6% inoculum and fermented aerobically for 28 hours at 30℃ and 200 r / min on a shaker. (The bacterial concentration could be detected by sampling during fermentation; when the bacterial concentration reached 2 × 10⁻⁶ CFU / mL, it was considered positive). 9 -5×10 9 Fermentation was stopped when the concentration of CFU / mL was reached, and the fermentation broth was obtained. The fermentation medium formula was as follows: glucose 25 g / L, sucrose 17.5 g / L, lactose 12 g / L, yeast extract 30 g / L, peptone 18 g / L, potassium dihydrogen phosphate 5 g / L, magnesium sulfate 3 g / L, calcium chloride 1 g / L, vitamin B6 0.1 g / L, vitamin B1 0.1 g / L, and deionized water was brought to a final volume of 1 L.

[0052] (2) Fermentation: Weigh 15g of eucalyptus leaf oil, 10g of camellia seed oil, and 10g of tung oil, and pour them into three sterilized fermentation tanks with 15g, 10g, and 10g of fermentation liquid, respectively (i.e., the mass ratio of the three vegetable oil raw materials to the fermentation liquid is 1:1). Seal the tanks and place them in a constant temperature environment of 30℃ for fermentation. During the fermentation process, stir twice a day for 5 minutes each time, and continue fermentation for 72 hours. After fermentation, transfer the mixture to a separatory funnel, let it stand to separate the layers, and separate the oil phase. Using a vacuum rotary evaporator, at 40℃ and -0.08MPa, fermented eucalyptus leaf oil, fermented camellia seed oil, fermented tung oil, fermented tea tree oil, fermented rosemary oil, and fermented wheat germ oil were obtained, respectively, and stored in cool, light-proof containers for later use.

[0053] Comparative Example 11

[0054] The only difference from Example 1 is that the fermented camellia seed oil, fermented eucalyptus leaf oil, and fermented tung oil used in this comparative example have a 1:8 mass ratio of vegetable oil raw materials to fermentation liquid during the preparation process. The specific preparation method is as follows:

[0055] (1) Preparation of fermentation broth: ① Spread the bacterial suspension of *Saccharomyces boulardii* onto YPD solid medium (formula: yeast extract 10 g / L, peptone 20 g / L, glucose 20 g / L, agar 18 g / L, diluted with deionized water and sterilized at 121℃ for 20 min, then cooled and poured into plates). Incubate at 30℃ for 30 hours. After the formation of obvious and plump single colonies or bacterial growth on the plates, select typical colonies and transfer them to YPD liquid medium. Incubate at 30℃ and 180 r / min on a shaker for 14 hours to obtain activated *Saccharomyces boulardii* bacterial suspension (crystal concentration controlled at 1×10⁻⁶). 8 -1×10 9 ② Activated *Saccharomyces boulardii* was inoculated into the fermentation medium at a 6% inoculum and fermented aerobically for 28 hours at 30℃ and 200 r / min on a shaker. (The bacterial concentration could be detected by sampling during fermentation; when the bacterial concentration reached 2 × 10⁻⁶ CFU / mL, it was considered positive). 9 -5×10 9 Fermentation was stopped when the concentration of CFU / mL was reached, and the fermentation broth was obtained. The fermentation medium formula was as follows: glucose 25 g / L, sucrose 17.5 g / L, lactose 12 g / L, yeast extract 30 g / L, peptone 18 g / L, potassium dihydrogen phosphate 5 g / L, magnesium sulfate 3 g / L, calcium chloride 1 g / L, vitamin B6 0.1 g / L, vitamin B1 0.1 g / L, and deionized water was brought to a final volume of 1 L.

[0056] (2) Fermentation: Weigh 3g of eucalyptus leaf oil, 3g of camellia seed oil, and 3g of tung oil, and pour them into three sterilized fermentation tanks with 24g, 24g, and 24g of fermentation liquid respectively (i.e., the mass ratio of the three vegetable oil raw materials to the fermentation liquid is 1:8). After sealing, place them in a constant temperature environment of 30℃ for fermentation. During the fermentation process, stir twice a day for 5 minutes each time, and continue fermentation for 72 hours. After the fermentation is completed, transfer the mixture to a separatory funnel, let it stand to separate the layers, and separate the oil phase. Using a vacuum rotary evaporator, at 40℃ and -0.08MPa, fermented eucalyptus leaf oil, fermented camellia seed oil, fermented tung oil, fermented tea tree oil, fermented rosemary oil, and fermented wheat germ oil were obtained, and stored in cool, light-proof containers for later use.

[0057] Test Example 1: Anti-wrinkle and firming efficacy test

[0058] Test principle: Firming efficacy can be characterized by evaluating the inhibition rate of elastase by the test sample. The higher the elastase inhibition rate, the better the anti-wrinkle and firming efficacy of the sample.

[0059] Test Procedure: Take 30 U / mg elastase (porcine trypsin), N-succinyl-alanine-alanine-p-nitroaniline, triaminomethane, concentrated hydrochloric acid, and epigallocatechin gallate. Prepare a 0.2 mol / L Tris-HCl buffer solution with pH = 8.0. Solution A is prepared by accurately weighing 4.8456 g of Tris particles, adding 100 mL of deionized water, stirring and mixing to dissolve, resulting in a 0.4 mol / L Tris solution. Solution B is prepared by diluting 3.34 mL of concentrated hydrochloric acid with 96.66 mL of deionized water to obtain a 0.4 mol / L HCl solution. Mix 100 mL of solution A and 44.76 mL of solution B, adjust the pH to 8.0, and add deionized water to bring the volume to 200 mL. Prepare a 100 U / mL elastase solution by adding 0.033 g of elastase to 10 mL of buffer solution, and prepare immediately before use. Weigh 1.8057 mg of N-succinyl-alanine-alanine-alanine-p-nitroaniline and dissolve it in 10 mL of buffer to obtain a 0.18057 mg / mL N-succinyl-alanine-alanine-p-nitroaniline solution. Using an analytical balance (accurate to 0.001 g), an ultrasonic cleaner, pipettes, pipettes, colorimetric tubes, and volumetric flasks (10 mL and 100 mL), add each solution to a 96-well plate according to Table 2. Incubate at room temperature for 60 min. Detect absorbance at 410 nm using a microplate reader, record and save the data. Under repeatability conditions, the absolute difference between two independent measurements should not exceed 10% of the arithmetic mean. Calculate the elastase inhibition rate (%) according to formula (1). The results are shown in Table 3 and... Figure 1 Elastase inhibition rate (%) = [1 - (OD)] A -OD B ) / (OD C -OD D )]×100% (Equation 1). The above equation (1), OD A The absorbance value of the sample group (containing enzyme and substrate); OD B The absorbance value of the sample control group (containing enzyme but not substrate); OD C The absorbance value of the blank group (containing enzyme and substrate but no sample); OD D The absorbance value is for the blank control group (containing enzyme but no substrate and no sample).

[0060] Table 2

[0061] Composition / (μL) Sample solution enzyme solution substrate solution buffer solution Blank group / 50 100 50 Blank control group / 50 / 150 Sample group 50 50 100 / Sample control group 50 50 / 100

[0062] Table 3

[0063]

[0064] The compositions of the examples and comparative examples were mixed with excipients to prepare essential oils. The excipients included skin conditioning agents, specifically jojoba seed oil, sunflower seed oil, and grape seed oil. The essential oils prepared from the compositions of Examples 1-6 are designated as Essential Oils 1-6, and the essential oils of Comparative Examples 1-11 are designated as Comparative Essential Oils 1-11. The components and contents of Essential Oils 1-6 and Comparative Essential Oils 1-11 are shown in Table 4.

[0065] Table 4

[0066]

[0067]

[0068] The method for preparing the essential oil includes the following steps:

[0069] S1. Filter jojoba seed oil, sunflower seed oil and grape seed oil separately using a 200-mesh filter.

[0070] S2. Fermented camellia seed oil, fermented tung oil, jojoba seed oil, sunflower seed oil, and grape seed oil are thoroughly mixed while stirring. Then, fermented eucalyptus leaf oil is slowly added and filtered to obtain the essence oil.

[0071] Among them, the product photo of essential oil 1 is as follows: Figure 2 As shown.

[0072] Test Example 2 Stability Test

[0073] Stability tests were conducted on essential oils 1-6 and control essential oils 1-11. The test method was as follows: the test samples were placed in a dry place at room temperature (25℃) and a dry place at high temperature (45℃) for 1 day, 7 days and 45 days respectively, and the products were observed to see if there were any phenomena such as layering or sedimentation.

[0074] Test results showed that essential oils 1-6 exhibited no stratification or sedimentation on days 1, 7, and 45, demonstrating excellent product stability. In contrast, essential oils 1-11 showed varying degrees of oxidation, yellowing, and turbidity, indicating that the combination of fermented camellia seed oil, fermented tung oil, and fermented eucalyptus leaf oil helps maintain the stability of the essential oil system.

[0075] Test Example 3: Firming and Repairing Efficacy Test

[0076] The study used two serum oils, 1-6 and 1-11, as a control, with five participants in each group. Participants were volunteers aged 20-45. They applied the products twice daily, morning and evening, after cleansing, for four consecutive weeks. At weeks 2 and 4, participants were surveyed using questionnaires to evaluate the products' effectiveness and irritation levels. The effectiveness evaluation criteria are shown in Table 5, the irritation evaluation criteria are shown in Table 6, and the test results are shown in Table 7.

[0077] Table 5

[0078]

[0079] Table 6

[0080] Irritating Evaluation criteria Significant stimulation There is a stinging sensation, obvious redness, peeling, and dryness. More exciting There is a stinging sensation, noticeable redness, slight peeling, and dryness. Milder There is a slight stinging sensation, but no peeling, redness, or noticeable dryness. mild Gentle and comfortable, non-irritating, no redness, and no dryness.

[0081] Table 7

[0082]

[0083]

[0084] The results showed that the essential oils 1-6 prepared by this invention were gentle and non-irritating to the skin, and had significant firming and repairing effects after 2 weeks and 4 weeks of use.

[0085] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A fermented composition for camellia seed oil, characterized in that, The composition comprises, by weight, 1-30 parts fermented camellia seed oil, 1-20 parts fermented eucalyptus leaf oil and 1-20 parts fermented tung oil; The fermentation includes the following steps: mixing the vegetable oil raw material with the fermentation liquid and then fermenting it; after fermentation, the mixture is separated and purified to obtain the fermented camellia seed oil, fermented eucalyptus leaf oil and fermented tung oil respectively; the mass ratio of the vegetable oil raw material to the fermentation liquid is 1:(2-5); the vegetable oil raw material is camellia seed oil, eucalyptus leaf oil or tung oil.

2. The composition according to claim 1, characterized in that, The composition comprises, by weight, 10-30 parts fermented camellia seed oil, 10-20 parts fermented eucalyptus leaf oil, and 10-20 parts fermented tung oil.

3. The composition according to claim 1, characterized in that, The method for preparing the fermentation broth includes the following steps: inoculating yeast into a fermentation medium for fermentation to obtain the fermentation broth.

4. The composition according to claim 1, characterized in that, The fermentation temperature for the mixture of vegetable oil raw material and fermentation liquid is 20-40℃, and the fermentation time is 24-96h.

5. The composition according to claim 1, characterized in that, The fermentation temperature for the mixture of the vegetable oil raw material and the fermentation liquid is 25-35℃, and the fermentation time is 60-84h.

6. A skincare product, characterized in that, Includes the composition as described in any one of claims 1-5.

7. The skincare product as described in claim 6, characterized in that, The composition is added to skin care products at a mass percentage of 20-70%.

8. The skincare product as described in claim 6, characterized in that, The skin care products also include acceptable excipients for skin care products.

9. The skincare product as described in claim 7, characterized in that, The excipients include skin conditioning agents, which include at least one of jojoba seed oil, sunflower seed oil, and grape seed oil.

10. A method for preparing the skin care product as described in claim 8, characterized in that, Includes the following steps: Fermented camellia seed oil, fermented eucalyptus leaf oil, fermented tung oil, and excipients are stirred, mixed, and filtered to obtain the skin care product.

Images