Composition for preparing cosmetics, preparation method thereof, and cosmetics

Abstract

The present application provides a composition for preparing cosmetics, a preparation method thereof, and the cosmetics, relating to the field of cosmetic technology. The composition for preparing cosmetics includes 0.18-0.21 mg / mL of protein, 0.12-0.16 mg / mL of polysaccharides, and 7.0-8.5 μg / mL of total polyphenols. The composition for preparing cosmetics provided in the present application has whitening, antioxidant, antibacterial, hydration, and moisturizing effects, broadening the application range of the composition in the cosmetic field.

Description

Technical Field

[0001] The present application relates to the technical field of cosmetics, and in particular to a composition for preparing cosmetics, a preparation method thereof, and the cosmetics. Background Art

[0002] Chia seeds, derived from the seeds of Salvia Hispania L., belong to the Lamiaceae family and are certified safe by the US FDA. In recent years, chia seeds have demonstrated remarkable antioxidant, lipid-lowering, and cardiovascular health benefits. Their excellent biological properties have attracted increasing attention as a potential source of cosmetic raw materials. However, currently, chia seed-based cosmetic raw materials lack the ability to combine whitening, antioxidant, antibacterial, hydration, and moisturizing properties, limiting their application in cosmetics.

[0003] At present, the extraction processes for extracting active ingredients from natural substances generally include water extraction and alcohol precipitation, organic solvent extraction, and ultrasonic extraction. However, the above processes either require the use of organic solvents or require drastic reaction conditions (for example, high ultrasonic power, etc.); the use of organic solvents can easily lead to the presence of organic solvent residues in the extracted active ingredients, which is not conducive to fully exerting the effects of the active ingredients; drastic reaction conditions can easily destroy the structure of the active ingredients, which is not conducive to fully exerting the effects of the active ingredients, and may even cause the active ingredients to be unable to function. Therefore, it is necessary to develop an extraction process that can solve the problem of organic solvent residues (i.e., green and environmentally friendly) and can fully retain the structure of the active ingredients. Summary of the Invention

[0004] The purpose of the present application is to provide a composition for preparing cosmetics, a preparation method thereof, and cosmetics, which are intended to improve the technical problem that the existing cosmetic raw materials produced using chia seeds cannot have the effects of whitening, anti-oxidation, antibacterial, promoting hydration and moisturizing, and to improve the technical problem that the existing use of natural substances to extract active ingredients requires the use of organic solvents or cannot fully retain the structure of the active ingredients.

[0005] In a first aspect, the present application provides a composition for preparing a cosmetic, the composition comprising 0.18-0.21 mg / mL of protein, 0.12-0.16 mg / mL of polysaccharide, and 7.0-8.5 μg / mL of total polyphenols.

[0006] The composition provided in the present application for preparing cosmetics has whitening (tyrosinase inhibition rate can reach more than 45%), antioxidant (DPPH free radical scavenging rate can reach more than 70%), antibacterial, hydration and moisturizing effects, which expands the application scope of the composition in the cosmetics field.

[0007] In combination with the first aspect, in an optional embodiment of the present application, the composition comprises 0.19-0.21 mg / mL of protein, 0.14-0.16 mg / mL of polysaccharide, and 8-8.5 μg / mL of total polyphenols.

[0008] The composition for preparing cosmetics provided in the above technical solution can further improve the whitening (tyrosinase inhibition rate can reach more than 55%), antioxidant (DPPH free radical scavenging rate can reach more than 80%), antibacterial, hydration and moisturizing effects.

[0009] Optionally, the protein is the protein secreted by the root system of the chia seed germinated body obtained after the chia seeds germinate.

[0010] In a second aspect, the present application provides a method for preparing the cosmetic composition provided in the first aspect, comprising: immersing chia seeds in water to germinate under light-proof conditions and then continuing to culture for 6-10 days. The continuing culture step includes: maintaining the roots of the chia seed germinated bodies submerged in water, and collecting the water system in which the roots of the chia seed germinated bodies are submerged in the continued culture environment to obtain the composition.

[0011] In the above technical solution, no organic solvents are required, nor are drastic reaction conditions (e.g., high ultrasonic power) required. The resulting composition contains a certain amount of active ingredients such as protein, polysaccharide, and total polyphenols, and has whitening (tyrosinase inhibition rate of over 45%), antioxidant (DPPH free radical scavenging rate of over 70%), antibacterial, hydration, and moisturizing effects, thus broadening the application range of the composition in the cosmetics field. Furthermore, the preparation method is environmentally friendly, energy-saving, and easy to operate, and can be applied to large-scale automated production.

[0012] In combination with the second aspect, in an optional embodiment of the present application, the culture is continued for 7-9 days.

[0013] The culture is continued for 7-9 days, which can further increase the content of active ingredients such as protein, polysaccharide and total polyphenols in the composition, which is beneficial to further improve the whitening (tyrosinase inhibition rate can reach more than 55%), antioxidant (DPPH free radical scavenging rate can reach more than 80%), antibacterial, hydration and moisturizing effects.

[0014] In combination with the second aspect, in an optional embodiment of the present application, the step of keeping the roots of the chia seed sprouts submerged in water includes: spraying water on the chia seed sprouts at a flow rate of 30-60 mL / min.

[0015] In the above technical solution, the secretions at the root system of the chia seed sprout can be fully washed into the water system in which the roots of the chia seed sprout are immersed in the continued cultivation environment, which can further increase the content of active ingredients such as protein, polysaccharide and total polyphenols in the composition, thereby further improving the whitening, anti-oxidation, antibacterial, hydration and moisturizing effects.

[0016] Optionally, the step of keeping the roots of the chia seed sprouts submerged in water includes spraying the chia seed sprouts with water every day.

[0017] In combination with the second aspect, in an optional embodiment of the present application, in the germination step, the weight ratio of chia seeds to water is 1:(40-60).

[0018] In the above technical solution, the germination of chia seeds can be achieved quickly to obtain chia seed germinated bodies, which is beneficial to improving the efficiency of the production of the entire composition.

[0019] In combination with the second aspect, in an optional embodiment of the present application, the germination time is 2-3 days.

[0020] In the above technical solution, chia seeds can fully germinate, and the physiological state of the obtained chia seed sprouts is more stable, which is conducive to the continuous secretion of active ingredients at the roots of the chia seed sprouts.

[0021] In combination with the second aspect, in an optional embodiment of the present application, the temperature for continued cultivation is 25-30°C; and / or the temperature for germination is 25-30°C.

[0022] In the above technical solution, the temperature for continued cultivation is 25-30°C, which is conducive to promoting the stable and continuous secretion of active ingredients at the root system of the chia seed germinated body; the germination temperature is 25-30°C, which is conducive to promoting the germination of chia seeds and improving the efficiency of the production of the entire composition.

[0023] In a third aspect, the present application provides a cosmetic comprising the composition provided in the first aspect above.

[0024] The composition provided in the first aspect is applied to cosmetics, so that the cosmetics can have whitening, anti-oxidation, antibacterial, hydration and moisturizing effects.

[0025] In combination with the third aspect, in an optional embodiment of the present application, the cosmetic further includes 1,2-hexanediol and ethylhexylglycerin.

[0026] In the above technical solution, 1,2-hexanediol and ethylhexylglycerin have certain moisturizing effects.

[0027] Optionally, the mass ratio of the composition, 1,2-hexanediol and ethylhexylglycerin is (10-100):(1-5):(0.02-0.07). BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following is a brief introduction to the drawings required for use in the embodiments. It should be understood that the following drawings only show certain embodiments of the present application and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without creative work.

[0029] Figure 1 This is a process flow chart for preparing the composition of cosmetics provided in this application.

[0030] Figure 2 This is a graph comparing the DPPH radical scavenging abilities of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 of the present application.

[0031] Figure 3 This is a graph comparing the tyrosinase inhibition abilities of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 of the present application.

[0032] Figure 4 This is a comparison chart of the effects of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 of the present application on the tissue dielectric constant of the skin.

[0033] Figure 5 This is a comparison chart of the effects of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 of the present application on the water loss of the skin epidermis. DETAILED DESCRIPTION

[0034] In this application, chia seeds refer to ungerminated chia seeds; chia seed germinated bodies refer to plants with root systems after chia seeds germinate.

[0035] The present application provides a composition for preparing a cosmetic, comprising 0.18-0.21 mg / mL of protein, 0.12-0.16 mg / mL of polysaccharide, and 7.0-8.5 μg / mL of total polyphenols.

[0036] The composition provided in the present application for preparing cosmetics contains active ingredients such as protein, polysaccharide and total polyphenols, and has whitening (tyrosinase inhibition rate can reach more than 45%), antioxidant (DPPH free radical scavenging rate can reach more than 70%), antibacterial, hydration and moisturizing effects, thereby broadening the application scope of the composition in the cosmetics field.

[0037] Illustratively, in the composition, the protein content can be 0.18 mg / mL, 0.185 mg / mL, 0.19 mg / mL, 0.195 mg / mL, 0.20 mg / mL, 0.205 mg / mL or 0.21 mg / mL, etc.; the polysaccharide content can be 0.12 mg / mL, 0.125 mg / mL, 0.13 mg / mL, 0.14 mg / mL, 0.15 mg / mL, 0.155 mg / mL or 0.16 mg / mL, etc.; the total polyphenol content can be 7.0 μg / mL, 7.2 μg / mL, 7.5 μg / mL, 8.2 μg / mL or 8.5 μg / mL, etc.

[0038] Furthermore, the composition includes 0.19-0.21 mg / mL of protein, 0.14-0.16 mg / mL of polysaccharides and 8-8.5 μg / mL of total polyphenols, which can further improve the whitening (tyrosinase inhibition rate can reach more than 55%), antioxidant (DPPH free radical scavenging rate can reach more than 80%), antibacterial, hydration and moisturizing effects.

[0039] In the present application, the protein is secreted from the roots of chia seed sprouts obtained after germination. Furthermore, the polysaccharides and total polyphenols are also, respectively, secreted from the roots of chia seed sprouts obtained after germination. This application utilizes the protein, polysaccharides, and total polyphenols from chia seed root secretions to form a composition for preparing cosmetics, which has whitening, antioxidant, antibacterial, hydration, and moisturizing effects, greatly expanding the application range of chia seeds in the cosmetics field.

[0040] The present application also provides a method for preparing a composition for preparing a cosmetic, comprising: immersing chia seeds in water to germinate under light-proof conditions and then continuing to cultivate. The continuing cultivation step includes: maintaining the roots of the chia seed germinated bodies immersed in water, and collecting the water system in which the roots of the chia seed germinated bodies are immersed in the continued cultivation environment to obtain the composition.

[0041] The preparation method provided in this application does not require the use of organic solvents or drastic reaction conditions (e.g., high ultrasonic power, etc.). The resulting composition contains a certain amount of active ingredients such as protein, polysaccharide, and total polyphenols, and has whitening (tyrosinase inhibition rate can reach over 45%), antioxidant (DPPH free radical scavenging rate can reach over 70%), antibacterial, hydration, and moisturizing effects, thus broadening the application range of the composition in the cosmetics field. Furthermore, the preparation method is green and environmentally friendly, energy-saving and emission-reducing, and simple to operate, and can be applied to large-scale automated production.

[0042] Figure 1 For a process flow chart of the composition for preparing cosmetics provided in this application, please refer to Figure 1 The steps of preparing the composition for preparing cosmetics include:

[0043] S10, immersing the chia seeds in water for germination in a dark environment to obtain chia seed germinated bodies.

[0044] In the germination step of the present application, the weight ratio of chia seeds to water is 1: (40-60), which can quickly achieve chia seed germination and obtain chia seed germinated bodies, which is beneficial to improving the efficiency of the production of the entire composition.

[0045] As an example, in the germination step, the weight ratio of chia seeds to water can be 1:40, 1:42, 1:45, 1:50, 1:55 or 1:60, etc.

[0046] Furthermore, the germination time is 2-3 days. Under the above conditions, chia seeds can fully germinate, and the physiological state of the obtained chia seed sprouts is more stable, which is conducive to the continuous secretion of active ingredients at the roots of the chia seed sprouts.

[0047] As an example, the germination time can be 48 hours, 50 hours, 60 hours, 65 hours, 70 hours or 72 hours, etc.

[0048] Furthermore, the germination temperature is 25-30°C, which is conducive to promoting the germination of chia seeds and improving the efficiency of the production of the entire composition.

[0049] As an example, the germination temperature may be 25°C, 27°C, 28°C or 30°C, etc.

[0050] S20, continuing to culture the chia seed sprouts in a light-proof condition; wherein the step of continuing to culture comprises: keeping the roots of the chia seed sprouts submerged in water, collecting the water system in which the roots of the chia seed sprouts are submerged in the continued culture environment, and obtaining a composition.

[0051] In the present application, the culture is continued for 6-10 days, which can further increase the content of active ingredients such as protein, polysaccharide and total polyphenols in the composition, which is beneficial to further improve the whitening, anti-oxidation, antibacterial, hydration and moisturizing effects.

[0052] As an example, the culture is continued for 6 days, 7 days, 8 days, 9 days, 10 days, and so on.

[0053] Furthermore, continuing the culture for 7-9 days can further increase the content of active ingredients such as protein, polysaccharide and total polyphenols in the composition, which is beneficial to further improve the whitening (tyrosinase inhibition rate can reach more than 55%), antioxidant (DPPH free radical scavenging rate can reach more than 80%), antibacterial, hydration and moisturizing effects.

[0054] In the present application, the temperature for continued cultivation is 25-30° C., which is conducive to promoting the stable and continuous secretion of active ingredients from the root system of the chia seed germinated body. As an example, the temperature for continued cultivation can be 25° C., 27° C., 28° C. or 30° C., etc.

[0055] In the present application, the step of keeping the roots of the chia seed sprouts submerged in water includes: spraying water on the chia seed sprouts at a flow rate of 30-60 mL / min, so that the secretions at the roots of the chia seed sprouts can be fully washed into the water system in which the roots of the chia seed sprouts are immersed in the continued cultivation environment, and the content of active ingredients such as protein, polysaccharides and total polyphenols in the composition can be further increased, which is beneficial to further improve the whitening, antioxidant, antibacterial, hydration and moisturizing effects.

[0056] As an example, the flow rate of the spraying water may be 30 mL / min, 35 mL / min, 40 mL / min, 45 mL / min, 55 mL / min or 60 mL / min, etc.

[0057] Furthermore, the step of keeping the roots of the chia seed sprouts submerged in water includes spraying the chia seed sprouts with water every day. In the above solution, the root secretions of the chia seed sprouts can be washed away evenly into the water system in the environment where the roots of the chia seed sprouts are submerged.

[0058] The present application also provides a cosmetic comprising the composition provided above.

[0059] The above-provided composition is applied to cosmetics to make the cosmetics have whitening, anti-oxidation, antibacterial, hydration and moisturizing effects.

[0060] Furthermore, the cosmetic also includes 1,2-hexanediol and ethylhexylglycerin. 1,2-hexanediol and ethylhexylglycerin have certain moisturizing properties and can enhance the moisturizing effect of the cosmetic. It should be noted that in other feasible embodiments, the cosmetic may also contain other ingredients or other excipients with moisturizing properties, and this application does not limit them.

[0061] Furthermore, the mass ratio of the composition, 1,2-hexanediol, and ethylhexylglycerin is (10-100):(1-5):(0.02-0.07). For example, the mass ratio of the composition, 1,2-hexanediol, and ethylhexylglycerin is 100:2:0.05.

[0062] To make the purpose, technical solutions and advantages of the examples of the present application clearer, the technical solutions in the examples of the present application will be described clearly and completely below. Where specific conditions are not specified in the examples, conventional conditions or conditions recommended by the manufacturer are used. Where the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be purchased commercially.

[0063] Example 1

[0064] This embodiment provides a method for preparing a composition for preparing cosmetics, comprising the following steps:

[0065] (1) Chia seeds were immersed in water under light-proof conditions and germinated at 28°C for 3 days to obtain chia seed germinated bodies; wherein the weight ratio of chia seeds to water was 1:50.

[0066] (2) After the system of step (1) is further cultured at 28° C. for 8 days under light-proof conditions, the water system in which the roots of the chia seed sprouts are immersed in the continued culture environment is collected to obtain a composition. During the continued culture process, the chia seed sprouts are sprayed with water every day (the spraying water flow rate is 45 mL / min) to keep the roots of the chia seed sprouts immersed in water.

[0067] Example 2

[0068] This embodiment provides a method for preparing a composition for preparing cosmetics. The difference between this embodiment and Example 1 is that the culture is continued for 6 days.

[0069] Example 3

[0070] This embodiment provides a method for preparing a composition for preparing cosmetics. The difference between this embodiment and Example 1 is that the culturing time is continued for 10 days.

[0071] Comparative Example 1

[0072] This comparative example provides a method for preparing a composition for preparing cosmetics. The difference between this comparative example and Example 1 is that the culturing time is continued for 2 days.

[0073] Comparative Example 2

[0074] This comparative example provides a method for preparing a composition for preparing cosmetics. The difference between this comparative example and Example 1 is that the culturing time is continued for 4 days.

[0075] Experimental Example 1

[0076] The contents of protein, polysaccharide and total polyphenols in the compositions prepared in Examples 1-3 and Comparative Examples 1-2 were measured, and the measurement results are shown in Table 1.

[0077] Among them, the protein content was determined using the BCA protein quantification kit; the detection principle is: under alkaline conditions, the protein converts Cu 2+ Reduction to Cu + , Cu + It forms a purple complex with BCA reagent. Two BCA molecules chelate one Cu + A water-soluble complex is formed, which absorbs at 562 nm.

[0078] The measurement steps are as follows:

[0079] (1) Forming a standard curve:

[0080] Dissolve bovine serum albumin in distilled water and prepare standard curve solutions of 0 mg / mL, 0.025 mg / mL, 0.05 mg / mL, 0.1 mg / mL, 0.2 mg / mL, and 0.3 mg / mL, respectively. Pipette 200 μL of the standard curve solutions of different concentrations into different enzyme-labeled wells, and add 200 μL of BCA reagent to the enzyme-labeled wells containing the standard curve solutions of different concentrations. After gently shaking, keep the mixture at 37°C for 60 min, cool to room temperature, and use a blank as a control. Perform colorimetry at 562 nm on a microplate reader. Draw a standard curve with the mass concentration of bovine serum albumin in the standard curve solution as the abscissa and the absorbance at 562 nm as the ordinate.

[0081] (2) Detecting the protein content in the test composition:

[0082] 200 μL of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 were respectively pipetted into different enzyme-labeled wells, and 200 μL of BCA reagent was added to the enzyme-labeled wells containing the compositions prepared in Examples 1-3 and Comparative Examples 1-2. After gentle shaking, the mixture was incubated at 37° C. for 60 min. After cooling to room temperature, the mixture was detected on a microplate reader, and the protein content was calculated from the standard curve based on the absorbance value of the test sample at 562 nm.

[0083] The polysaccharide content was determined using the phenol-sulfuric acid method; the detection principle is: polysaccharides are first hydrolyzed into monosaccharides under the action of sulfuric acid, and rapidly dehydrated to form aldehyde derivatives, which then react with phenol to form an orange-yellow compound that absorbs at 490nm.

[0084] The measurement steps are as follows:

[0085] (1) Forming a standard curve:

[0086] Dissolve glucose in distilled water, accurately weigh 10 mg of dry constant weight glucose, and distilled water to 10 mL to prepare a 1 mg / mL glucose solution. Pipette 0.0, 0.1, 0.2, 0.3, 0.4, and 0.5 mL of the prepared glucose solution, respectively, and make up to 1 mL with distilled water. Then, add 1 mL of 5% phenol aqueous solution and 5 mL of concentrated sulfuric acid, respectively. Shake well and cool. After standing at room temperature for 20 minutes, obtain standard curve solutions of different concentrations. Use distilled water as a blank control, measure the absorbance at 490 nm, and draw a standard curve with the concentration of glucose solution as the horizontal axis and the absorbance value at 490 nm as the vertical axis.

[0087] (2) Detecting the content of polysaccharides in the test composition:

[0088] 1.0 mL of the composition prepared in Examples 1-3 and Comparative Examples 1-2 was respectively taken, and then 1 mL of a 5% mass fraction phenol aqueous solution and 5 mL of concentrated sulfuric acid were added, respectively. The mixture was shaken and cooled, and then placed at room temperature for 20 minutes to obtain a sample to be loaded on the machine. The polysaccharide content was calculated from the standard curve according to the absorbance value of the sample to be tested at 490 nm.

[0089] The total polyphenol content was determined using the Folin-ciocalteu reagent. The detection principle is that the tungstomolybdic acid in the Folin-ciocalteu reagent can quantitatively oxidize the polyphenol compounds and itself is reduced to form a blue compound. The absorbance of the blue compound at 760 nm is positively correlated with the polyphenol content.

[0090] The measurement steps are as follows:

[0091] (1) Forming a standard curve:

[0092] Pyrogallol was dissolved in distilled water to prepare 2 μg / mL, 4 μg / mL, 6 μg / mL, 8 μg / mL, and 10 μg / mL pyrogallol solutions to obtain standard curve solutions of different concentrations. 1.0 mL of the standard curve solutions of different concentrations was pipetted into different 100 mL volumetric flasks, 60 mL of water was added to each volumetric flask and mixed, and then 5 mL of FoLin-CiocaLteu reagent was added to each volumetric flask and mixed. Then, 15 mL of a 20% sodium carbonate aqueous solution was added to each volumetric flask within 8 minutes, and the volume was adjusted to 100 mL with water. After standing at 20°C for 2 hours, 100 μL of the solutions from different volumetric flasks were respectively pipetted into different enzyme-labeled wells. The blank was used as a control, and the colorimetry was performed at 760 nm on a microplate reader. The standard curve was plotted with the concentration of the pyrogallol solution as the horizontal axis and the absorbance value at 760 nm as the vertical axis.

[0093] (2) Detecting the content of total polyphenols in the test composition:

[0094] 1.0 mL of the composition prepared in Examples 1-3 and Comparative Examples 1-2 was respectively drawn into different 100 mL volumetric flasks, 60 mL of water was added to each volumetric flask and mixed, and then 5 mL of FoLin-CiocaLteu reagent was added to each volumetric flask and mixed. Then, 15 mL of a 20% sodium carbonate aqueous solution was added to each volumetric flask within 8 minutes, and the volume was made up to 100 mL with water. After standing at 20° C. for 2 hours, samples to be loaded were obtained, 100 μL of the samples to be loaded were respectively drawn into different enzyme-labeled wells, and the samples were detected on a microplate reader. The total polyphenol content was calculated from the standard curve according to the absorbance value of the sample to be tested at 760 nm.

[0095] Table 1

[0096]

[0097] As can be seen from Table 1, the contents of protein, polysaccharide and total polyphenols in the compositions prepared in Examples 1-3 are significantly higher than those in the compositions prepared in Comparative Examples 1-2, indicating that continuing the culture for 6-10 days can effectively increase the contents of protein, polysaccharide and total polyphenols in the compositions.

[0098] Furthermore, from the comparison of Examples 1-3, it can be seen that when the culture time is continued for 8 days, the contents of protein, polysaccharide and total polyphenols in the prepared composition reach the highest.

[0099] Experimental Example 2

[0100] The DPPH radical scavenging ability of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 was tested, and the test results were as follows: Figure 2 As shown. The test method for free radical scavenging ability is as follows: 2 mL of the composition and 2 mL of 0.2 mM DPPH solution are placed in the same test tube, mixed using a vortex mixer, reacted in the dark for 30 minutes, and the absorbance Ai at 517 nm is measured using a UV spectrophotometer. At the same time, the absorbance Aj at 517 nm of 2 mL of the composition and 2 mL of 95% ethanol by volume is measured, and the absorbance Ac at 517 nm of 2 mL of 95% ethanol by volume is measured. The calculation formula for DPPH free radical scavenging rate is as follows:

[0101]

[0102] from Figure 2It can be seen that the DPPH radical scavenging ability of the compositions prepared in Examples 1-3 is significantly higher than that of the compositions prepared in Comparative Examples 1-2, indicating that continuing the culture for 6-10 days can effectively improve the DPPH radical scavenging ability (i.e., antioxidant capacity).

[0103] Furthermore, from the comparison of Examples 1-3, it can be seen that when the culture time is continued for 8 days, the DPPH free radical scavenging ability of the prepared composition reaches the highest.

[0104] Experimental Example 3

[0105] The tyrosinase inhibition ability of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 was tested, and the test results were as follows: Figure 3 shown.

[0106] Among them, the test method for tyrosinase inhibition ability is as follows:

[0107] (1) Solution preparation:

[0108] Phosphate buffer: pH 6.8, composed of water, disodium hydrogen phosphate dihydrate and sodium dihydrogen phosphate monohydrate, wherein the disodium hydrogen phosphate dihydrate is 0.2M and the sodium dihydrogen phosphate monohydrate is 0.2M.

[0109] Tyrosinase solution: dilute the 1000 U / mL tyrosinase solution to 100 U / mL using the above phosphate buffer.

[0110] Levodopa solution: Dissolve levodopa in the above phosphate buffer to prepare a 1 mg / mL levodopa solution.

[0111] (2) Configuration of the sample to be tested:

[0112] T sample: 1 mL of the composition prepared in Examples 1-3 and Comparative Examples 1-2 was placed in different test tubes, and 0.5 mL of the prepared tyrosinase solution was added to each test tube. The mixture was incubated in a 37°C water bath for 10 min, and then 2 mL of the prepared levodopa solution was added to each test tube and reacted for 5 min to obtain T samples corresponding to Examples 1-3 and Comparative Examples 1-2, respectively.

[0113] T0 sample: 1 mL of the composition prepared in Examples 1-3 and Comparative Examples 1-2 was placed in different test tubes, and 0.5 mL of the prepared phosphate buffer was added to each test tube. The mixture was incubated in a 37°C water bath for 10 min, and then 2 mL of the prepared levodopa solution was added to each test tube and reacted for 5 min to obtain T0 samples corresponding to Examples 1-3 and Comparative Examples 1-2, respectively.

[0114] Sample C: Take 1 mL of the prepared phosphate buffer, add 0.5 mL of tyrosinase solution, incubate in a 37°C water bath for 10 min, then add 2 mL of the prepared levodopa solution and react for 5 min to obtain sample C.

[0115] Sample C0: Take 1.5 mL of the prepared phosphate buffer and incubate in a 37°C water bath for 10 min. Then add 2 mL of the prepared levodopa solution and react for 5 min to obtain sample C0.

[0116] (3) Using 0.2 mg / mL kojic acid as a positive control, the absorbance of the T sample, T0 sample, C sample, and C0 sample at 475 nm was measured, and the absorbances were recorded as T, T0, C, and C0, respectively. The tyrosinase inhibition rate was calculated as follows:

[0117]

[0118] from Figure 3 It can be seen that the tyrosinase inhibitory ability of the compositions prepared in Examples 1-3 is significantly higher than that of the compositions prepared in Comparative Examples 1-2, indicating that continuing the culture for 6-10 days can effectively improve the tyrosinase inhibitory ability (i.e., whitening effect).

[0119] Furthermore, from the comparison of Examples 1-3, it can be seen that when the culture time is continued for 8 days, the tyrosinase inhibition ability of the prepared composition reaches the highest.

[0120] Experimental Example 4

[0121] The antibacterial ability of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 was tested, and the antibacterial ability of the compositions against Escherichia coli (ATCC8739), Staphylococcus aureus (ATCC6538), and Pseudomonas aeruginosa (ATCC9027) was tested, respectively. The test results are shown in Table 2.

[0122] The antibacterial ability test adopts the inhibition zone method, and the specific steps are as follows:

[0123] (1) Preparation of bacterial suspension:

[0124] The strains of Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa were activated respectively, and then Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa were cultured on beef extract peptone agar medium for 24 hours. Single colonies were taken from each culture medium and cultured in an incubator with shaking for 12 hours. After dilution, 10 6CFU / mL of Escherichia coli suspension, Staphylococcus aureus suspension and Pseudomonas aeruginosa suspension.

[0125] (2) Determination of inhibition zone size:

[0126] Pour the prepared and sterilized beef extract peptone agar medium into sterile culture dishes, 15 mL per dish. After the culture medium cools and solidifies, transfer 0.1 mL of the above-prepared Escherichia coli suspension, Staphylococcus aureus suspension, and Pseudomonas aeruginosa suspension into different culture dishes and spread evenly with a spreader.

[0127] Using sterile tweezers, sterile, dry filter paper sheets with a diameter of 6.0 mm were placed in the compositions prepared in Examples 1-3 and Comparative Examples 1-2, respectively, and soaked for 30 minutes. The filter paper sheets were then removed and the excess liquid removed. Four filter paper sheets were then applied to each coated culture dish (one serving as a blank control). After incubation at room temperature for 20 minutes, the culture dishes were placed in an incubator for 24 hours. The diameter of the inhibition zone was measured using 0.05% Caeson CG as a positive control. Three replicates were performed for each group, and the average value was calculated.

[0128] Table 2

[0129]

[0130]

[0131] As can be seen from Table 2, the antibacterial abilities of the compositions prepared in Examples 1-3 were significantly higher than those of the compositions prepared in Comparative Examples 1-2, indicating that continuing the culture for 6-10 days can effectively improve the antibacterial ability.

[0132] Furthermore, from the comparison of Examples 1-3, it can be seen that when the culture time is continued for 8 days, the antibacterial ability of the prepared composition reaches the highest.

[0133] Experimental Example 5

[0134] The moisturizing properties of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 were tested. The effects of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 on the tissue dielectric constant (TDC) of the skin were as follows: Figure 4 As shown, the effects of the compositions prepared in Examples 1-3 and Comparative Examples 1-2 on epidermal water loss (TEWL) of the skin are shown in FIG. Figure 5 As shown; Figure 4 and Figure 5In the table, blank refers to skin that is not treated, sample refers to skin treated with the composition prepared in Examples 1-3 and Comparative Examples 1-2, Group 1 refers to the control group of the blank, water and the combination group of Comparative Example 1, Group 2 refers to the control group of the blank, water and the combination group of Comparative Example 2, Group 3 refers to the control group of the blank, water and the combination group of Example 2, Group 4 refers to the control group of the blank, water and the combination group of Example 1, and Group 5 refers to the control group of the blank, water and the combination group of Example 3.

[0135] The test methods for TDC and epidermal water loss are as follows: 10 volunteers aged 20-60 were selected, and a marker was used to divide the inner forearm of each volunteer into a blank area, a water-coated area, and a sample-coated area (the area of ​​each area was not less than 16 cm). 2 ); Apply water and sample accurately and evenly to the corresponding area on the inner forearm of the volunteer in the morning and evening (the application amount of the sample area is (2.00±0.05) mg / cm 2 ), after 14 days of continuous use, the MoistureMeterD deep moisture measurement XS5 probe was used to measure the skin parameter TDC, and the Vapometer was used to measure the skin epidermal water loss.

[0136] from Figure 4 and Figure 5 It can be seen that the compositions prepared in Examples 1-3 have relatively high water replenishment and moisturizing abilities, while the compositions prepared in Comparative Examples 1-2 have slightly poor water replenishment and moisturizing abilities, indicating that continuing the culture for 6-10 days can effectively promote water replenishment and improve moisturizing abilities.

[0137] Furthermore, from the comparison of Examples 1-3, it can be seen that when the culture time is continued for 8 days, the water replenishment promoting ability and moisturizing ability of the prepared composition reach the highest.

[0138] In summary, the preparation method for the composition for preparing cosmetics provided in this application does not require the use of organic solvents or drastic reaction conditions (e.g., high ultrasonic power, etc.). The resulting composition contains a certain amount of active ingredients such as protein, polysaccharides, and total polyphenols, and can have whitening, antioxidant, antibacterial, hydration, and moisturizing effects, thereby expanding the application range of the composition in the cosmetics field. Moreover, this preparation method is environmentally friendly, energy-saving and emission-reducing, simple and easy to operate, and can be applied to large-scale automated production.

[0139] The above description is merely a preferred embodiment of the present application and is not intended to limit the present application. Various modifications and variations are possible for those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present application shall be included within the scope of protection of the present application.

Claims

1. A composition for preparing cosmetics, characterized in that, The composition includes 0.19-0.21 mg / mL of protein, 0.14-0.16 mg / mL of polysaccharide, and 8-8.5 μg / mL of total polyphenols; The protein, polysaccharide and total polyphenols are the protein, polysaccharide and total polyphenols secreted by the root system of chia seed germinated bodies obtained after chia seeds germinate; The composition is prepared according to the following preparation method: Under light-proof conditions, immersing chia seeds in water for germination, wherein the weight ratio of the chia seeds to the water is 1:(40-60), the germination temperature is 25-30° C., and the germination time is 2-3 days, to obtain chia seed germinated bodies; The chia seed sprouts are further cultured for 8 days under light-proof conditions, and the temperature of the continued culture is 25-30° C.; wherein the step of continuing the culture comprises: keeping the roots of the chia seed sprouts submerged in water, collecting the water system in which the roots of the chia seed sprouts are submerged in the continued culture environment, and obtaining the composition; the step of keeping the roots of the chia seed sprouts submerged in water comprises: spraying the chia seed sprouts with water every day, and the flow rate of the spraying water is 30-60 mL / min.

2. A method for preparing a composition for preparing cosmetics according to claim 1, characterized in that: The steps include: Under light-proof conditions, immersing chia seeds in water for germination, wherein the weight ratio of the chia seeds to the water is 1:(40-60), the germination temperature is 25-30° C., and the germination time is 2-3 days, to obtain chia seed germinated bodies; The chia seed sprouts are further cultured for 8 days under light-proof conditions, and the temperature of the continued culture is 25-30° C.; wherein the step of continuing the culture comprises: keeping the roots of the chia seed sprouts submerged in water, collecting the water system in which the roots of the chia seed sprouts are submerged in the continued culture environment, and obtaining the composition; the step of keeping the roots of the chia seed sprouts submerged in water comprises: spraying the chia seed sprouts with water every day, and the flow rate of the spraying water is 30-60 mL / min.

3. A cosmetic, characterized in that: The cosmetic comprises the composition according to claim 1.

4. The cosmetic according to claim 3, characterized in that The cosmetic also includes 1,2-hexanediol and ethylhexylglycerin.

5. The cosmetic according to claim 4, characterized in that The mass ratio of the composition, the 1,2-hexanediol and the ethylhexylglycerin is (10-100):(1-5):(0.02-0.07).

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