Cream containing ascorbyl glucoside and preparation method thereof

Abstract

The invention belongs to the technical field of cosmetics, and particularly discloses cream containing ascorbyl glucoside and a preparation method of the cream. The cream is prepared from the following raw material components: an emulsifier, grease, a humectant, a thickening agent, a preservative, an active matter and water, the active matters comprise ascorbyl glucoside and arginine. The cream provided by the invention can effectively ensure the stability of ascorbyl glucoside, so that a good skin care effect can be obtained.

Description

Technical Field

[0001] This invention relates to the field of cosmetic technology, and in particular to a cream containing ascorbate glucoside and its preparation method. Background Technology

[0002] Vitamin C (VC), also known as ascorbic acid, is a natural antioxidant that inhibits melanin production in the skin by suppressing tyrosinase activity, thus achieving a whitening effect. Although vitamin C has high activity, it is unstable in solution and easily destroyed by light, heat, and oxygen, losing its reducing power and limiting its effective utilization in cosmetics. Several vitamin C derivatives have been developed, including ascorbate glucoside (AA-2G), magnesium ascorbate phosphate (AA-2P), and ethyl ascorbate ether. Among them, ascorbate glucoside, by substituting the C2 hydroxyl group of ascorbic acid with a glucose group, forms a stable glycosidic bond, making it more stable than VC under oxidative conditions, exhibiting better light and heat resistance, and enhanced antioxidant properties. Therefore, it has better effects when used in cosmetics.

[0003] However, many current cosmetics containing AA-2G are manufactured using overly simplistic processes, merely mixing AA-2G directly with other ingredients. This can easily lead to the inactivation or degradation of AA-2G, resulting in poor stability and an inability to effectively guarantee the activity of AA-2G in the cosmetics, thus leading to unsatisfactory effects. Therefore, there is an urgent need for a processing technology that improves the activity of AA-2G, as well as creams and ointments with better overall efficacy and their preparation methods. Summary of the Invention

[0004] In view of the above, it is necessary to provide a cream containing ascorbate glucoside and a method for preparing the same. The cream provided by this invention, through optimization of excipients and preparation processes, can effectively ensure the stability of ascorbate glucoside, thereby achieving good skincare effects.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] A cream containing ascorbyl glucoside, the cream comprising the following raw material components: emulsifier, oil, moisturizer, thickener, preservative, active ingredient, and water; the active ingredient comprising ascorbyl glucoside and arginine.

[0007] Furthermore, the emulsifier is at least one of glyceryl stearate, cetearyl alcohol, and sodium stearoyl lactylate; the oil is caprylic / capric triglyceride; the thickener is ammonium acryloyl dimethyl taurate / VP copolymer; and the preservative is a mixture of phenoxyethanol and ethylhexylglycerin.

[0008] Furthermore, the mass percentage of each raw material component in the cream is as follows: emulsifier 3.0-3.5%, oil 3.9-4.2%, moisturizer 4.5-5.5%, thickener 0.3-0.5%, preservative 0.5-0.7%, ascorbate glucoside 1.7-2.5%, arginine 0.8-1%, and the balance is water.

[0009] Furthermore, the mass percentage of each ingredient in the cream is as follows: emulsifier 3.2%, oil 4.0%, moisturizer 5.0%, thickener 0.4%, preservative 0.6%, ascorbate glucoside 2%, arginine 1%, and the remainder is water.

[0010] Furthermore, the emulsifier is a mixture of glyceryl stearate, cetearyl alcohol, and sodium stearoyl lactylate.

[0011] Furthermore, the active ingredient also includes Poria cocos extract, and the mass percentage of the Poria cocos extract in the active ingredient is 0.4-0.6%.

[0012] The present invention also provides a method for preparing the cream containing ascorbate glucoside, comprising the following steps:

[0013] (1) After mixing the emulsifier and the oil, heat the mixture in a water bath at 70-75°C and stir until homogeneous to obtain phase A;

[0014] (2) After mixing the humectant, thickener and water, heat the mixture in a water bath at 60-65°C and stir until homogeneous to obtain phase B;

[0015] (3) Dissolve the active ingredient in a buffer solution first, then add vitamin E and EDTA-2Na and stir until homogeneous to obtain phase C;

[0016] (4) Keep phase A at 75°C and add phase B to phase A under homogenization. After adding phase B, homogenize for 3-5 minutes. Continue to add the preservative and homogenize for 2-3 minutes to obtain a mixture. Gradually cool the mixture to 55-60°C and add a pH adjuster to adjust the pH of the mixture to 6.0-6.5. Continue to gradually cool to 45-50°C and add phase C. Stir until the mixture is uniform and allow it to cool naturally to obtain the cream.

[0017] Furthermore, in step (3), the amount of vitamin E added is 0.02-0.05% and the amount of EDTA-2Na added is 0.05-0.07% based on the total mass of the product; the buffer solution is citric acid / trisodium citrate buffer.

[0018] Furthermore, in step (4), the gradient cooling process is as follows: from 75°C to 55-60°C, the temperature drops by 2-3°C per minute, and is maintained for 10-15 minutes after cooling; then from 55-60°C to 45-50°C, the temperature drops by 1-2°C per minute, and is maintained for 10-15 minutes after cooling, and then the C phase is added.

[0019] Furthermore, in step (4), the pH adjuster is a citric acid / trisodium citrate buffer solution.

[0020] The present invention has the following beneficial effects:

[0021] 1. In the cream provided by the present invention, the excipients used in combination with ascorbate glucoside and the overall preparation process have been screened and optimized. The final product can not only ensure the stability of ascorbate glucoside, but also achieve good skin care effects such as whitening, anti-aging and anti-oxidation.

[0022] 2. Compared to existing technologies that directly mix ascorbate glucoside with other excipients, this invention first dissolves ascorbate glucoside in a buffer solution, keeping it at a low temperature to ensure its activity. Secondly, vitamin E and ETDA-2Na are added to the ascorbate glucoside solution. The combination of these two substances quenches free radicals and induces metal ion catalytic oxidation, thereby reducing the risk of oxidative degradation and inactivation of ascorbate glucoside. Thirdly, the pH of the emulsion system is adjusted to 6.0-6.5 before mixing the active substances. At this pH value, ascorbate glucoside exhibits optimal stability, avoiding the risks of hydrolysis or oxidative discoloration, and maintaining an activity residue rate of over 90%. This reduces the loss rate of ascorbate glucoside during preparation. Finally, cooling the emulsion system to 45-50℃ before adding ascorbate glucoside effectively prevents its decomposition and inactivation due to high temperatures. The gradient cooling method used in the emulsion system, compared to natural cooling, improves the overall stability of the system, ensuring good compatibility between ascorbate glucoside and the emulsion system, further enhancing its stability. Therefore, this application, through optimization of the preparation process and the organic combination of various steps and process parameters, effectively improves the stability of ascorbate glucoside. This not only reduces the loss rate of ascorbate glucoside during preparation and maintains a high activity residue rate, but also reduces the loss rate during storage, thereby effectively improving the skincare effect of the cream.

[0023] 3. This invention uses arginine or a combination of arginine and Poria cocos extract with ascorbate glucoside as the active ingredient. Compared with using ascorbate glucoside alone, the DPPH scavenging rate of the combination of arginine and ascorbate glucoside as the active ingredient and the combination of arginine and Poria cocos extract with ascorbate glucoside as the active ingredient are increased by more than 7.93% and 13.25%, respectively, and the tyrosinase inhibition rate is increased by more than 2.18% and 10.79%, respectively, resulting in significantly better whitening and antioxidant effects. Detailed Implementation

[0024] To make the technical problems, technical solutions and advantages of the present invention clearer, a detailed description will be given below in conjunction with specific embodiments.

[0025] In this invention, unless otherwise specified, all reagents and consumables used are purchased from conventional reagent manufacturers in the field; unless otherwise specified, all experimental methods and techniques used are conventional methods and techniques in the field.

[0026] This invention provides a cream containing ascorbate glucoside, the cream comprising the following raw material components: emulsifier, oil, moisturizer, thickener, preservative, active ingredient, and water; the active ingredient comprising ascorbate glucoside and arginine.

[0027] Preferably, the emulsifier is at least one selected from glyceryl stearate, cetearyl alcohol, and sodium stearoyl lactylate; the oil is caprylic / capric triglyceride; the thickener is ammonium acryloyl dimethyl taurate / VP copolymer; and the preservative is a mixture of phenoxyethanol and ethylhexylglycerin.

[0028] Preferably, the mass percentage of each raw material component in the cream is as follows: emulsifier 3.0-3.5%, oil 3.9-4.2%, moisturizer 4.5-5.5%, thickener 0.3-0.5%, preservative 0.5-0.7%, ascorbate glucoside 1.7-2.5%, arginine 0.8-1%, and the balance is water.

[0029] For example, the mass percentage of each raw material component of the cream is as follows: emulsifier 3.2%, oil 4.0%, moisturizer 5.0%, thickener 0.4%, preservative 0.6%, ascorbate glucoside 2%, arginine 1%, and the balance is water.

[0030] For example, in the cream:

[0031] The mass percentage of the emulsifier can also be 3.0%, 3.3%, 3.4%, 3.5%, etc.;

[0032] The mass percentage of the oil can also be 3.9%, 4.1%, 4.2%, etc.;

[0033] The mass percentage of the humectant can also be 4.5%, 4.8%, 5.2%, 5.5%, etc.;

[0034] The mass percentage of the thickener can also be 0.3%, 0.5%, etc.;

[0035] The mass percentage of the preservative can also be 0.5%, 0.7%, etc.;

[0036] The mass percentage of the ascorbate glucoside can also be 1.7%, 2.5%, etc.;

[0037] The mass percentage of arginine can also be 0.8%, 0.9%, etc.

[0038] Preferably, the emulsifier is a mixture of glyceryl stearate, cetearyl alcohol, and sodium stearoyl lactylate.

[0039] Preferably, the active ingredient also includes Poria cocos extract.

[0040] Preferably, the mass percentage of the Poria cocos extract is 0.4-0.6%.

[0041] For example, the mass percentage of the Poria cocos extract can be 0.4%, 0.5%, 0.6%, etc.

[0042] The present invention also provides a method for preparing the cream containing ascorbate glucoside, the method comprising the following steps:

[0043] (1) After mixing the emulsifier and the oil, heat the mixture in a water bath at 70-75°C and stir until homogeneous to obtain phase A;

[0044] (2) After mixing the humectant, thickener and water, heat the mixture in a water bath at 60-65°C and stir until homogeneous to obtain phase B;

[0045] (3) Dissolve the active ingredient in a buffer solution first, then add vitamin E and EDTA-2Na and stir until homogeneous to obtain phase C;

[0046] (4) Keep phase A at 75°C and add phase B to phase A under homogenization. After adding phase B, homogenize for 3-5 minutes. Continue to add the preservative and homogenize for 2-3 minutes to obtain a mixture. Gradually cool the mixture to 55-60°C and add a pH adjuster to adjust the pH of the mixture to 6.0-6.5. Continue to gradually cool to 45-50°C and add phase C. Stir until the mixture is uniform and allow it to cool naturally to obtain the cream.

[0047] For example, in step (1), the temperature of the water bath heating can be 70°C, 71°C, 73°C, 75°C, etc.

[0048] For example, in step (2), the temperature of the water bath heating can be 60°C, 61°C, 63°C, 65°C, etc.

[0049] Preferably, in step (3), the buffer solution is a citrate / trisodium citrate buffer solution. Preferably, the pH of the buffer solution is 6.0-6.5.

[0050] Preferably, in step (3), the mass percentage of vitamin E is 0.02-0.05% and the mass percentage of EDTA-2Na is 0.05-0.07% based on the total mass of the product.

[0051] For example, the percentage of vitamin E by mass of the product may be 0.02%, 0.03%, 0.04%, 0.05%, etc.

[0052] For example, the mass percentage of EDTA-2Na based on the total mass of the product is 0.05%, 0.06%, 0.07%, etc.

[0053] Preferably, in step (4), the pH adjuster is a citric acid / trisodium citrate buffer solution.

[0054] Preferably, in step (4), the gradient cooling process is as follows: from 75°C to 55-60°C, the temperature drops by 2-3°C per minute, and is maintained for 10-15 minutes after cooling; then from 55-60°C to 45-50°C, the temperature drops by 1-2°C per minute, and is maintained for 10-15 minutes after cooling, and then the C phase is added.

[0055] For example, in step (4), the holding time after cooling can be 10 min, 12 min, 14 min or 15 min, etc.

[0056] The present application will be further described below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the present application.

[0057] First, the trade names of the raw material components used in the following examples are as follows:

[0058] Table 1. Product Names Corresponding to Ingredients of Creams

[0059]

[0060] Secondly, the ascorbate glucoside used in the following examples was prepared by the following method:

[0061] (1) Construction of recombinant plasmid pET-28a / SPase: pET-28a was selected as the plasmid vector, and the encoding gene of sucrose phosphorylase was cloned into the pET-28a vector to obtain the recombinant plasmid pET-28a / SPase containing the sucrose phosphorylase gene.

[0062] (2) Construction of recombinant Escherichia coli E. coli BL21(DE3) / pET28a-SPase: Using E. coli BL21(DE3) as the host cell, the recombinant plasmid pET-28a / SPase was transformed into E. coli BL21(DE3) competent cells and plated on LB solid medium containing 50 μg / mL kanamycin to obtain single colonies; the single colonies were then transferred to LB liquid medium containing 50 μg / mL kanamycin to obtain recombinant Escherichia coli E. coli BL21(DE3) / pET28a-SPase.

[0063] (3) Culture and induction of recombinant Escherichia coli BL21(DE3) / pET28a-SPase: The recombinant Escherichia coli BL21(DE3) / pET28a-SPase was inoculated into LB liquid medium containing 50 μg / mL kanamycin to obtain seed culture; the seed culture was inoculated into fermentation medium containing 50 μg / mL kanamycin and cultured; when the biomass of the bacterial culture in the fermentation medium reached OD 600 When the concentration is 10-15, add IPTG to induce the reaction for 15 hours, then centrifuge and collect the bacterial cell precipitate.

[0064] (4) Whole-cell transformation and synthesis: Using the bacterial cell precipitate as a biocatalyst and sucrose and L-ascorbic acid as substrates, a transformation system is constructed to carry out the transformation reaction and obtain the reaction solution;

[0065] (5) Yeast culture: Add yeast to the reaction solution and culture to obtain a culture medium; filter to remove solids from the culture medium to obtain a supernatant;

[0066] (6) Concentration and drying: The supernatant is concentrated, crystallized, washed and dried in sequence to obtain the ascorbate glucoside.

[0067] The preparation method yields ascorbate glucoside with high yield and good stability.

[0068] The basic information of the ascorbate glucoside prepared by this invention is shown in Table 2 below.

[0069] Table 2 Basic Information on Ascorbate Glucoside

[0070]

[0071] I. Creams prepared with different formulas / processes

[0072] Examples 1-2 and Comparative Examples 1-5

[0073] Examples 1-2 (S1-2) and Comparative Examples 1-4 (D1-5) each provide a cream, and the specific formulations of the creams provided in each example are shown in Table 3 below.

[0074] Table 3 Cream Formulas (%, w / w)

[0075]

[0076] The preparation methods for each example of cream are as follows:

[0077] The preparation method of creams S1-S2 and D1-D2 includes the following steps:

[0078] (1) After mixing the emulsifier and the oil, heat the mixture in a water bath at 75°C and stir until homogeneous to obtain phase A;

[0079] (2) After mixing the humectant, thickener and water, heat the mixture in a water bath at 65°C and stir until homogeneous to obtain phase B;

[0080] (3) Dissolve the active ingredient in a citric acid / trisodium citrate buffer solution at pH 6.5, then add vitamin E and EDTA-2Na and stir until homogeneous to obtain phase C;

[0081] (4) Keep phase A at 75°C and add phase B to phase A under homogenization. After adding phase B, homogenize for 5 minutes. Then add the preservative and homogenize for 3 minutes to obtain a mixture. Gradually cool the mixture to 55°C at a rate of 3°C per minute and hold for 10 minutes. Then add a pH adjuster to adjust the pH of the mixture to 6.2. Then continue to gradually cool to 45°C at a rate of 1°C per minute and hold for 15 minutes. Add phase C and stir until the mixture is homogeneous. Allow it to cool naturally to obtain the cream.

[0082] The preparation method of D3 cream includes the following steps:

[0083] (1) After mixing the emulsifier and the oil, heat the mixture in a water bath at 75°C and stir until homogeneous to obtain phase A;

[0084] (2) After mixing the humectant, thickener and water, heat the mixture in a water bath at 65°C and stir until homogeneous to obtain phase B;

[0085] (3) Dissolve the active ingredient in a citric acid / trisodium citrate buffer solution at pH 6.5, then add vitamin E and EDTA-2Na and stir until homogeneous to obtain phase C;

[0086] (4) Keep phase A at 75°C and add phase B to phase A under homogenization. After adding phase B, homogenize for 5 minutes. Then add the preservative and homogenize for 3 minutes to obtain a mixture. Let the mixture cool naturally to 55°C. Then add a pH adjuster to adjust the pH of the mixture to 6.2. Let it cool naturally to 45°C. Then add phase C and stir until the mixture is uniform. Let it cool naturally to obtain the cream.

[0087] The preparation method of D4 cream includes the following steps:

[0088] (1) After mixing the emulsifier and the oil, heat the mixture in a water bath at 75°C and stir until homogeneous to obtain phase A;

[0089] (2) After mixing the humectant, thickener and water, heat the mixture in a water bath at 65°C and stir until homogeneous to obtain phase B;

[0090] (3) Dissolve the active ingredient in a citric acid / trisodium citrate buffer solution at pH 6.5, then add EDTA-2Na and stir until homogeneous to obtain phase C;

[0091] (4) Keep phase A at 75°C and add phase B to phase A under homogenization. After adding phase B, homogenize for 5 minutes. Then add the preservative and homogenize for 3 minutes to obtain a mixture. Gradually cool the mixture to 55°C at a rate of 3°C per minute and hold for 10 minutes. Then add a pH adjuster to adjust the pH of the mixture to 6.2. Then continue to gradually cool to 45°C at a rate of 1°C per minute and hold for 15 minutes. Add phase C and stir until the mixture is homogeneous. Allow it to cool naturally to obtain the cream.

[0092] The preparation method of D5 cream includes the following steps:

[0093] (1) After mixing the emulsifier and the oil, heat the mixture in a water bath at 75°C and stir until homogeneous to obtain phase A;

[0094] (2) After mixing the humectant, thickener and water, heat the mixture in a water bath at 65°C and stir until homogeneous to obtain phase B;

[0095] (3) Keep phase A at 75°C and add phase B to phase A under homogenization. After adding phase B, homogenize for 5 minutes. Then add the preservative and homogenize for 3 minutes to obtain a mixture. Gradually cool the mixture to 55°C at a rate of 3°C per minute and hold for 10 minutes. Then add a pH adjuster to adjust the pH of the mixture to 6.2. Then continue to gradually cool to 45°C at a rate of 1°C per minute and hold for 15 minutes. Then add the active substance and stir until the mixture is uniform. Allow it to cool naturally to obtain the cream.

[0096] II. Performance / Effect Tests of Various Creams

[0097] 1. Skin feel test

[0098] (1) Test samples: Creams from Examples 1-2 and Comparative Examples 1-2. The main purpose was to test the effect of different formulations on the skin feel of the creams.

[0099] (2) Testers: 30 volunteers.

[0100] (3) Test method: Before the test, the subjects cleaned their faces and dried them with lint-free absorbent paper towels. Creams were applied to the cheek areas of the volunteers. Each sample was applied and felt for 5 minutes. The volunteers rated each cream on five aspects: refreshingness, absorbency, smoothness, moisturizing and stickiness (out of 5 points). The scores were counted and averaged. The skin feel test results are shown in Table 4 below.

[0101] Table 4 Results of Cream Skin Feel Test

[0102]

[0103] Table 4 shows that, in terms of lightness and absorbency, S2 > S1 > D2 > D1; in terms of smoothness, the four creams are basically the same; while in terms of moisturizing and stickiness, S2 < S1 < D2 < D1. This indicates that the addition of ascorbate glucoside to the cream of this invention makes its texture lighter, absorbs faster, and has less stickiness. Furthermore, the addition of arginine and Poria cocos extract in combination with ascorbate glucoside further improves the cream's absorbency and stickiness.

[0104] 2. Stability Test

[0105] The cream samples from Examples 1-2 and Comparative Examples 1-5 were placed in a freezer at -10°C and a constant temperature oven at 45°C, respectively. After 45 days, the appearance and odor of the samples were observed, and the viscosity and pH value of the samples were tested and compared with the initial state of the samples. The stability test results are shown in Table 5 below.

[0106] Table 5 Results of the stability test for the cream

[0107]

[0108] As shown in Table 5, the creams without ascorbate glucoside exhibit slight changes in viscosity and odor at 45°C, indicating poor stability, while the creams in other groups show good stability.

[0109] 3. Ascorbate glucoside loss rate test

[0110] 1) Reagents

[0111] Ascorbate glucoside standard, purity ≥98%.

[0112] Trifluoroacetic acid, analytical grade.

[0113] 2) Instruments

[0114] Liquid chromatograph: equipped with a UV detector;

[0115] Chromatographic column: Hypersil ODS2 5μm 4.6mm×250mm.

[0116] 3) Chromatographic conditions

[0117] Mobile phase: 0.1% trifluoroacetic acid aqueous solution (accurately measure 1 mL of trifluoroacetic acid and dilute with deionized water to 1000 mL);

[0118] Wavelength: 236nm;

[0119] Flow rate: 0.5 ml / min;

[0120] Injection volume: 5 μL;

[0121] Column temperature: 30℃.

[0122] 4) Testing steps

[0123] (1) Preparation of standard solutions

[0124] Ascorbate glucoside standard was prepared into a 1000 mg / L standard stock solution using aqueous solution; a certain volume of the standard stock solution was transferred and prepared into a 100 mg / L mixed standard solution using 0.02 mol / L potassium dihydrogen phosphate solution (pH 3.0), and used immediately after preparation.

[0125] (2) Sample solution preparation

[0126] Samples: The initial creams prepared in Examples 1-2 and Comparative Examples 2-5, and the creams after being stored at 25°C and 45°C for 45 days, respectively.

[0127] Preparation: Accurately weigh 0.250 g of sample into a 50 mL stoppered colorimetric tube, add 1.0 mL of dichloromethane, vortex until the sample is uniformly dispersed, then accurately add 25 mL of 0.02 mol / L potassium dihydrogen phosphate solution (pH 3.0), and vortex for 2 min. After mixing, transfer 10 mL of the solution to a 15 mL centrifuge tube and centrifuge at 10℃ and 12000 r / min for 10 min. Filter the supernatant through a 0.22 μm filter membrane; the filtrate is the sample to be tested.

[0128] (3) Determination: After the instrument baseline stabilizes, continuously inject samples and calculate the average value of the peak areas. Based on the obtained peak area values, determine the concentration of ascorbate glucoside in the sample solution from the standard curve.

[0129] (4) Calculation

[0130] First, calculate the ascorbate glucoside content:

[0131] The ascorbate glucoside content in the sample is expressed as a mass fraction W1, and the value is expressed as a percentage (%), calculated using the following formula:

[0132]

[0133] In the formula:

[0134] A standard – the average peak area of ​​ascorbate glucoside in the standard solution;

[0135] Sample A ----- The average peak area of ​​ascorbate glucoside in the sample solution;

[0136] m represents the mass of ascorbate glucoside standard, in grams.

[0137] m_sample — Mass of the sample, in grams;

[0138] P—mass fraction of ascorbate glucoside in the standard, % (m / m);

[0139] Secondly, calculate the loss rate of ascorbate glucoside:

[0140] Ascorbate glucoside loss rate = (Ascorbate glucoside content in the initial sample - Ascorbate glucoside content in the sample after storage) / Ascorbate glucoside content in the initial sample × 100%.

[0141] (5) Calculation results

[0142] The ascorbate glucoside loss rate of each group of creams is shown in Table 6 below.

[0143] Table 6. Loss rate of ascorbate glucoside in ointments

[0144]

[0145] As shown in Table 6, the ascorbate glucoside loss rate S2 < S1 < D2, indicating that the present invention, by combining arginine and Poria cocos extract with ascorbate glucoside as active ingredients, can reduce the preservation loss rate of the cream to a certain extent. This may be because the interaction of certain components in the compound improves the compatibility of ascorbate glucoside loss rate in the overall cream, thereby enhancing stability. Meanwhile, the fact that the loss rate S1 is less than D3-D5 indicates that the present invention, by first dissolving and preparing the ascorbate glucoside before mixing it with the remaining ingredients, combined with gradient cooling, can effectively improve the stability of ascorbate glucoside, reducing not only the loss of ascorbate glucoside during preparation but also its loss during storage.

Claims

1. A cream containing ascorbate glucoside, characterized in that, The cream comprises the following raw material components: emulsifier, oil, moisturizer, thickener, preservative, active ingredient, and water; the active ingredient includes ascorbate glucoside and arginine.

2. The cream containing ascorbate glucoside as described in claim 1, characterized in that, The emulsifier is at least one of glyceryl stearate, cetearyl alcohol, and sodium stearoyl lactylate; the oil is caprylic / capric triglyceride; the thickener is ammonium acryloyl dimethyl taurate / VP copolymer; and the preservative is a mixture of phenoxyethanol and ethylhexylglycerin.

3. A cream containing ascorbate glucoside according to claim 1 or 2, characterized in that, The mass percentages of each ingredient in the cream are as follows: emulsifier 3.0-3.5%, oil 3.9-4.2%, moisturizer 4.5-5.5%, thickener 0.3-0.5%, preservative 0.5-0.7%, ascorbate glucoside 1.7-2.5%, arginine 0.8-1%, and the balance is water.

4. The cream containing ascorbate glucoside according to claim 3, characterized in that, The mass percentages of the raw materials in the cream are as follows: emulsifier 3.2%, oil 4.0%, moisturizer 5.0%, thickener 0.4%, preservative 0.6%, ascorbate glucoside 2%, arginine 1%, and the remainder is water.

5. The cream containing ascorbate glucoside according to claim 4, characterized in that, The emulsifier is a mixture of glyceryl stearate, cetearyl alcohol, and sodium stearoyl lactylate.

6. The cream containing ascorbate glucoside according to claim 3, characterized in that, The active ingredient also includes Poria cocos extract, wherein the mass percentage of the Poria cocos extract is 0.4-0.6%.

7. The method for preparing the cream containing ascorbate glucoside according to any one of claims 1-6, characterized in that, Includes the following steps: (1) After mixing the emulsifier and the oil, heat the mixture in a water bath at 70-75°C and stir until homogeneous to obtain phase A; (2) After mixing the humectant, thickener and water, heat the mixture in a water bath at 60-65°C and stir until homogeneous to obtain phase B; (3) Dissolve the active ingredient in a buffer solution first, then add vitamin E and EDTA-2Na and stir until homogeneous to obtain phase C; (4) Keep phase A at 75°C and add phase B to phase A under homogenization. After adding phase B, homogenize for 3-5 minutes. Continue to add the preservative and homogenize for 2-3 minutes to obtain a mixture. Gradually cool the mixture to 55-60°C and add a pH adjuster to adjust the pH of the mixture to 6.0-6.

5. Continue to gradually cool to 45-50°C and add phase C. Stir until the mixture is uniform and allow it to cool naturally to obtain the cream.

8. The method for preparing a cream containing ascorbate glucoside according to claim 7, characterized in that, In step (3), the mass percentage of vitamin E is 0.02-0.05%, the mass percentage of EDTA-2Na is 0.05-0.07%, and the buffer solution is citric acid / trisodium citrate buffer.

9. The method for preparing a cream containing ascorbate glucoside according to claim 7, characterized in that, In step (4), the gradient cooling process is as follows: from 75℃ to 55-60℃, the temperature drops by 2-3℃ per minute, and is maintained for 10-15 minutes after cooling; then from 55-60℃ to 45-50℃, the temperature drops by 1-2℃ per minute, and is maintained for 10-15 minutes after cooling, and then the C phase is added.

10. The method for preparing a cream containing ascorbate glucoside according to claim 7, characterized in that, In step (4), the pH adjuster is citric acid / trisodium citrate buffer.

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