Fig pectin, preparation method thereof and application thereof in cosmetics

Abstract

The present invention belongs to the field of cosmetic technology, and in particular to a kind of fig pectin and its preparation method and application in cosmetics. The present invention provides a preparation method of fig pectin: fig and low-grade alcohol-water solvent are mixed, heated to reflux and decolorized to remove solvent, the obtained decolorized fig residue, cellulase, papain and water are mixed, heated for enzymolysis, the obtained fig enzymolysis feed liquid is heated and heated for leaching, liquid phase components are collected, the obtained fig water extract is concentrated, the obtained fig concentrate and ethanol are mixed for alcohol precipitation, and fig pectin is obtained. The fig pectin obtained by the present invention has stable properties, skin whitening, anti-aging, anti-wrinkle effects, and high extraction rate and purity. At the same time, the preparation method provided by the present invention is easy to operate, low cost, no harmful solvents, and suitable for industrial production. And the prepared fig pectin is natural and safe, and can be added in the preparation process of cosmetics.

Description

Technical Field

[0001] The invention belongs to the technical field of cosmetics, and particularly relates to fig pectin and a preparation method thereof and application of the fig pectin in cosmetics. Background Art

[0002] Skin aging is a very complex process, which is affected by many factors, among which the production of melanin and the degeneration of skin elastic fibers caused by free radicals are the two main factors. The influence of the external environment will also lead to a decrease in the body's ability to resist free radicals. Free radicals attack macromolecules and various cells, causing various damages to the body, accelerating the aging process of the body, and showing gradual aging changes, such as senile pigmentation and skin wrinkling. Therefore, it is very important to strengthen anti-oxidation while whitening. Most of the cosmetics on the market claim a single effect and cannot meet consumer demand. Therefore, it is necessary to develop products that have whitening, anti-aging and anti-wrinkle effects.

[0003] Compared with traditional cosmetics, cosmetics formulated with plant extracts as active ingredients have many advantages, such as overcoming the shortcomings of traditional cosmetics that rely on chemical synthetics, making the product safer; natural components are more easily absorbed by the skin, making the product more effective, etc. Therefore, the application of plant extracts in cosmetics is an inevitable trend in market development.

[0004] Pectin is an indispensable ingredient in the food, biomedicine, pharmaceutical, and cosmetic industries, not only because of its biological activity, but also because it has a health-promoting effect as a soluble fiber. Common pectin extraction methods in the prior art include: water extraction, acid extraction, alkali extraction, enzyme extraction, ultrasonic extraction, and microwave extraction. The method commonly used in current research is water extraction, because this method has the advantages of not requiring special equipment and low cost. However, the water extraction method described in the prior art cannot completely destroy the plant cell wall, and the pectin extraction rate is low. Summary of the invention

[0005] The purpose of the present invention is to provide a fig pectin and a preparation method thereof and application of the fig pectin in cosmetics. The preparation method provided by the present invention has a high extraction rate of fig pectin, and the prepared fig pectin has high purity, has high antioxidant activity, and has the activity of inhibiting tyrosinase and elastase, and is applied to whitening, anti-aging and anti-wrinkle cosmetics with good effects.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] The present invention provides a method for preparing fig pectin, comprising the following steps:

[0008] Mixing figs with a lower alcohol-water solvent, heating under reflux and removing the solvent to obtain a decolorized fig residue;

[0009] The decolorized fig residue, cellulase, papain and water are mixed and heated for enzymolysis to obtain a fig enzymolysis liquid;

[0010] The fig enzymatic hydrolysis liquid is heated to perform extraction, and liquid components are collected to obtain a fig water extract;

[0011] Concentrating the fig water extract, collecting liquid components after a first solid-liquid separation, and obtaining a fig concentrate;

[0012] The fig concentrated liquid is mixed with ethanol for alcohol precipitation, and the solid phase components are collected after the second solid-liquid separation to obtain fig pectin.

[0013] Preferably, the enzymatic activity of the cellulase is 400 U / mg, and the mass ratio of the decolorized fig residue to the cellulase is 1:(0.005-0.03).

[0014] Preferably, the enzymatic activity of the papain is 800 U / mg; and the mass ratio of the decolorized fig residue to the papain is 1:(0.005-0.03).

[0015] Preferably, the temperature of the enzymatic hydrolysis is 35-45° C., and the insulation time of the enzymatic hydrolysis is 60-120 min.

[0016] Preferably, the lower alcohol-water solvent is an ethanol-water solvent, and the solid-to-liquid ratio of the fig to the lower alcohol-water solvent is 1:3.

[0017] Preferably, the temperature of the hot water is 80-100°C.

[0018] Preferably, the concentration ratio is 1:(10-20); the volume ratio of the fig concentrate to ethanol is 1:4; the temperature of the alcohol precipitation is 1-4°C, and the insulation time of the alcohol precipitation is 24h.

[0019] The present invention provides fig pectin prepared by the preparation method described in the above protection scheme, and the purity of the fig pectin is ≥73%.

[0020] The present invention provides application of the fig pectin described in the above technical solution in cosmetics with skin whitening, anti-aging and anti-wrinkle effects.

[0021] The invention provides a cosmetic composition with skin whitening, anti-aging and anti-wrinkle effects, comprising an active component and a cosmetic base, wherein the active component comprises the fig pectin described in the above technical solution.

[0022] The present invention provides a method for preparing fig pectin, comprising the following steps: mixing figs and a low-grade alcohol-water solvent, heating and refluxing to decolorize and then removing the solvent to obtain a decolorized fig residue; mixing the decolorized fig residue, cellulase, papain and water, heating for enzymolysis, and obtaining a fig enzymolysis feed liquid; heating the fig enzymolysis feed liquid for leaching, collecting liquid components, and obtaining a fig water extract; concentrating the fig water extract, collecting liquid components after a first solid-liquid separation, and obtaining a fig concentrate; mixing the fig concentrate with ethanol for alcohol precipitation, and collecting solid components after a second solid-liquid separation to obtain fig pectin. The preparation method provided by the present invention sequentially decolorizes figs, performs composite enzyme hydrolysis combined with hot water extraction, and ethanol precipitation, wherein, in the composite enzyme hydrolysis step, the present invention uses cellulase and papain as composite enzyme hydrolysis wall-breaking hydrolyzed proteins, and under the action of cellulase, the fig cell wall is destroyed to obtain an enzymolysis solution of fig powder. At the same time, papain is added to promote the hydrolysis of pectin-bound proteins, thereby decomposing free proteins into small molecule amino acids, thereby achieving the purpose of removing proteins in pectin. Therefore, the fig pectin extraction rate and purity obtained by the present invention are high, and the preparation method provided by the present invention is easy to operate, low in cost, free of harmful solvents, and suitable for industrial production. The prepared fig pectin is natural and safe, and the obtained pectin has good stability and is easy to use, and can be added in the preparation process of cosmetics.

[0023] The present invention provides fig pectin prepared by the preparation method described in the above-mentioned protection scheme, and the purity of the fig pectin is ≥73%. The fig pectin obtained by the preparation method provided by the present invention is subjected to anti-free radical, tyrosinase activity and elastase activity inhibition tests, and it is found that the fig pectin prepared by the present invention has high antioxidant and tyrosinase and elastase inhibition activities, while accelerating the renewal of skin surface cells, tightening the skin, reducing melanin production, and delaying skin aging. The fig pectin prepared by the present invention is used as a cosmetic additive or active ingredient to prepare cosmetics with stable properties, skin whitening, anti-aging, and anti-wrinkle effects, and no skin irritation. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 A graph showing the scavenging rate of DPPH free radicals by fig pectin of different concentrations provided in an embodiment of the present invention;

[0025] Figure 2 A graph showing the scavenging rate of hydroxyl radicals by fig pectin of different concentrations provided in an embodiment of the present invention;

[0026] Figure 3 A graph showing the inhibition of tyrosinase activity (in vitro method) by fig pectin at different concentrations provided in an embodiment of the present invention;

[0027] Figure 4 The effect of different concentrations of fig pectin on melanin deposition in zebrafish embryos provided by the embodiment of the present invention is shown in FIG.

[0028] Figure 5 A graph showing the inhibition rate of zebrafish embryo melanin and tyrosinase by fig pectin of different concentrations provided in an embodiment of the present invention;

[0029] Figure 6 This is a graph showing the inhibition rate of elastase by fig pectin of different concentrations provided in an embodiment of the present invention. DETAILED DESCRIPTION

[0030] The present invention provides a method for preparing fig pectin, comprising the following steps:

[0031] Mixing figs with a lower alcohol-water solvent, heating under reflux and removing the solvent to obtain a decolorized fig residue;

[0032] The decolorized fig residue, cellulase, papain and water are mixed and heated for enzymolysis to obtain a fig enzymolysis liquid;

[0033] The fig enzymatic hydrolysis liquid is heated to perform extraction, and liquid components are collected to obtain a fig water extract;

[0034] Concentrating the fig water extract, collecting liquid components after a first solid-liquid separation, and obtaining a fig concentrate;

[0035] The fig concentrated liquid is mixed with ethanol for alcohol precipitation, and the solid phase components are collected after the second solid-liquid separation to obtain fig pectin.

[0036] In the present invention, unless otherwise specified, all preparation raw materials / components are commercially available products well known to those skilled in the art.

[0037] The invention comprises mixing figs and a low-grade alcohol-water solvent, heating and refluxing, removing the solvent, and obtaining decolorized fig residues.

[0038] In the present invention, before the figs are mixed with the lower alcohol-water solvent, the figs are preferably pre-treated. In the present invention, the pre-treatment preferably includes crushing and screening. The present invention has no special requirements for the specific process of crushing. In the present invention, the screening is preferably through a 20-mesh sieve.

[0039] In the present invention, the particle size of the fig is preferably ≤0.85 mm.

[0040] In the present invention, the lower alcohol-water solvent is an ethanol-water solvent, and the volume percentage of ethanol in the ethanol-water solvent is preferably 95%.

[0041] In the present invention, the solid-to-liquid ratio of the fig to the lower alcohol-water solvent is preferably 1:3.

[0042] In the present invention, the figs are preferably decolorized by heating under reflux.

[0043] In the present invention, the specific implementation of the solvent removal is preferably suction filtration.

[0044] In the present invention, the solvent removal obtains a wet material, and after the solvent removal, the present invention preferably further comprises drying the wet material to obtain the decolorized fig residue. In the present invention, the drying temperature is preferably 50-60°C, specifically preferably 50°C, 55°C or 60°C, and the drying is preferably oven drying.

[0045] After obtaining the decolorized fig residue, the present invention mixes the decolorized fig residue, cellulase, papain and water, and heats them for enzymolysis to obtain a fig enzymolysis feed liquid.

[0046] In the present invention, the enzymatic activity of the cellulase is preferably 400 U / mg, and the mass ratio of the decolorized fig residue to the cellulase is preferably 1:(0.005-0.03), and specifically preferably 1:0.005, 1:0.02 or 1:0.03.

[0047] In the present invention, the enzymatic activity of the papain is preferably 800 U / mg; the mass ratio of the decolorized fig residue to the papain is preferably 1:(0.005-0.03), and specifically preferably 1:0.005, 1:0.02 or 1:0.03.

[0048] In the present invention, the mass ratio of the decolorized fig residue to the water is preferably 1:(10-20), and specifically preferably 1:10, 1:15 or 1:20.

[0049] In the present invention, the temperature of the enzymatic hydrolysis is preferably 35-45°C, and specifically preferably 35°C, 40°C or 45°C.

[0050] In the present invention, the heat preservation time of the enzymatic hydrolysis is preferably 60 to 120 min, and specifically preferably 60 min, 80 min or 120 min.

[0051] After obtaining the fig enzymolysis feed liquid, the present invention heats the fig enzymolysis feed liquid for leaching, collects liquid phase components, and obtains a fig water extract.

[0052] In the present invention, the temperature for heating is preferably 80 to 100°C, and specifically preferably 80°C, 90°C, 95°C or 100°C.

[0053] In the present invention, the extraction is preferably performed twice. The time of each extraction is preferably 1 to 4 hours, and more preferably 1 hour, 2 hours or 4 hours. In the present invention, the extracts obtained from each extraction are preferably combined to obtain the fig water extract.

[0054] After obtaining the fig water extract, the present invention concentrates the fig water extract, collects the liquid phase component after the first solid-liquid separation, and obtains the fig concentrated solution.

[0055] In the present invention, the concentration ratio is preferably 1:(10-20).

[0056] In the present invention, the specific implementation of the concentration is preferably rotary evaporation. The first solid-liquid separation is preferably centrifugal separation.

[0057] After obtaining the fig concentrated liquid, the present invention mixes the fig concentrated liquid with ethanol to carry out alcohol precipitation, collects the solid phase components after the second solid-liquid separation, and obtains fig pectin.

[0058] In the present invention, the volume ratio of the fig concentrate to ethanol is preferably 1:4; the temperature of the alcohol precipitation is preferably 1-4°C, more preferably 4°C; the insulation time of the alcohol precipitation is preferably 24h. The alcohol precipitation is preferably carried out in a refrigerator.

[0059] In the present invention, the second solid-liquid separation is preferably suction filtration. In the present invention, the second solid-liquid is collected to obtain a solid phase component. After the second solid-liquid separation, the present invention preferably further comprises: post-processing the solid phase component to obtain the fig pectin. In the present invention, the post-processing preferably comprises washing and drying in this manner. In the present invention, the washing solution is preferably anhydrous ethanol. The drying is preferably freeze-drying.

[0060] In the present invention, the extraction rate of the fig pectin is preferably 178.5-199.2 mg / g.

[0061] The present invention provides fig pectin prepared by the preparation method described in the above protection scheme, wherein the purity of the fig pectin is ≥73%, preferably 73.9-78.5%.

[0062] The present invention provides application of the fig pectin described in the above technical solution in cosmetics with skin whitening, anti-aging and anti-wrinkle effects.

[0063] The present invention provides a skin whitening, anti-aging and anti-wrinkle cosmetic composition, comprising an active component and a cosmetic base, wherein the active component comprises the fig pectin described in the above technical solution. The present invention has no special requirements on the type of the cosmetic base.

[0064] In the present invention, in the cosmetic composition having skin whitening, anti-aging and anti-wrinkle effects, the mass percentage of the fig pectin is preferably 0.1-0.5%.

[0065] In order to further illustrate the present invention, the technical solution provided by the present invention is described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0066] Example 1

[0067] Take 150g of dried figs, crush them, pass through a 20-mesh sieve, then add 450mL of 95% ethanol to reflux for decolorization, filter to remove the solvent, and dry in an oven at 50°C to obtain decolorized fig residues. Weigh 100g of fig residues, add 2% of the mass fraction of cellulase (400U / mg) and papain (800U / mg) of the fig residues, add 15 times the mass of water, keep the temperature at 40°C for 90min, and obtain a fig powder aqueous solution. Then heat to 95°C for hot water extraction for 2h, extract twice, combine the extracts, concentrate 3000mL of the extract by vacuum distillation to 200mL of the concentrate, and centrifuge. Take the supernatant and add 800mL of anhydrous ethanol, place it in a refrigerator at 4°C for 24h, centrifuge and filter, wash the precipitate with anhydrous ethanol several times, and freeze-dry to obtain fig pectin, with a pectin extraction rate of 199.2mg / g. The content of the extracted fig pectin was determined using galacturonic acid as a reference substance and carbazole as a color developer. The purity of the pectin was 78.5%.

[0068] Example 2

[0069] Take 150g of dried figs, crush them, pass through a 20-mesh sieve, then add 450mL of 95% ethanol to reflux for decolorization, filter to remove the solvent, and dry in an oven at 60°C to obtain decolorized fig residues. Weigh 100g of fig residues, add 0.5% of the mass fraction of cellulase (400U / mg) and papain (800U / mg) of the fig residues, then add 10 times the mass of water, and keep the temperature at 35°C for 120 minutes; obtain a fig powder aqueous solution. Then heat to 100°C for hot water extraction for 1h, extract twice, combine the extracts, and concentrate 2000mL of the extract by vacuum distillation to 200mL of the concentrate, and centrifuge. Take the supernatant and add 800mL of anhydrous ethanol, place it in a refrigerator at 4°C for 24h, centrifuge and filter, wash the precipitate with anhydrous ethanol several times, and freeze-dry to obtain fig pectin, with a pectin extraction rate of 178.5mg / g. The content of the extracted fig pectin was determined using galacturonic acid as a reference substance and carbazole as a color developer. The purity of the pectin was 74.4%.

[0070] Example 3

[0071] Take 150g of dried figs, crush them, pass through a 20-mesh sieve, then add 450mL of 95% ethanol to reflux and decolorize, filter to remove the solvent, and dry in an oven at 55°C to obtain decolorized fig residues. Weigh 100g of fig residues, add 3% of the mass fraction of cellulase (400U / mg) and papain (800U / mg) of the fig residue, add 20 times the mass of water, and keep the temperature at 45°C for 60 minutes; obtain a fig powder aqueous solution. Then heat to 80°C and extract with hot water for 4h, extract twice, combine the extracts, concentrate 4000mL of the extract by vacuum distillation to 200mL of the concentrate, and centrifuge. Take the supernatant and add 800mL of anhydrous ethanol, place it in a refrigerator at 4°C for 24h, centrifuge and filter, wash the precipitate with anhydrous ethanol several times, and freeze-dry to obtain fig pectin, with a pectin extraction rate of 183.6mg / g. The content of the extracted fig pectin was determined using galacturonic acid as a reference substance and carbazole as a color developer. The purity of the pectin was 73.9%.

[0072] Comparative Example 1

[0073] Take 150g of dried figs, crush them, pass through a 20-mesh sieve, then add 450mL of 95% ethanol to reflux and decolorize, filter to remove the solvent, and dry in an oven at 50°C to obtain decolorized fig residues. Weigh 100g of fig residues, add 15 times the mass of water, extract with hot water at 95°C for 2h, extract twice, combine the extracts, concentrate 3000mL of the extract by vacuum distillation to 200mL of the concentrate, and centrifuge. Take the supernatant and add 800mL of anhydrous ethanol, place it in a refrigerator at 4°C for 24h, centrifuge and filter, wash the precipitate with anhydrous ethanol several times, and freeze-dry to obtain fig pectin, with a pectin extraction rate of 116.3mg / g. Using galacturonic acid as a reference substance and carbazole as a color developer, the extracted fig pectin was determined, and the pectin purity was 62.7%.

[0074] By comparing Examples 1, 2, and 3 with Comparative Example 1, it can be seen that the extraction rate and purity of the fig pectin extracted by the composite enzyme combined with hot water extraction method in the present invention are improved compared with the traditional hot water extraction method, and the extraction rate is increased to 1.71 times, 1.53 times, and 1.58 times; the purity is increased to 1.25 times, 1.19 times, and 1.18 times. Based on the pectin yield and purity results, the fig pectin prepared in Example 1 was subsequently used to carry out the biological activity experiment involved in the present invention.

[0075] Example 5

[0076] Determination of antioxidant activity of fig pectin in vitro:

[0077] 1. Determination of DPPH free radical scavenging rate

[0078] Determination of DPPH radical scavenging activity: 100 μL of fig pectin sample solutions of different solubility and 0.1 mmol / L DPPH solution were added to a 96-well plate, vortexed to mix, reacted in a dark room for 30 min, measured the absorbance at a wavelength of 517 nm and calculated the DPPH radical scavenging rate. The calculation formula of the DPPH radical scavenging rate is shown in Formula 1.

[0079]

[0080] In formula 1: A i A is the absorbance of the test solution + DPPH solution; j is the absorbance of the test solution + the diluent; A0 is the absorbance of the diluent + the DPPH solution.

[0081] 2. Determination of hydroxyl radical (·OH) scavenging rate

[0082] H2O2 and Fe 2+ Fenton reaction occurs to generate ·OH. Salicylic acid is added to the reaction system. Salicylic acid can quickly capture hydroxyl radicals and react with them to generate a purple compound (2,3-dihydroxybenzoic acid), which has a maximum absorption peak at 510nm.

[0083] Experimental method: After adding the sample according to Table 1, react at 37℃ for 15 minutes and measure the absorbance at 510nm.

[0084] Table 1 Sample liquid addition requirements for hydroxyl radical (·OH) scavenging rate experiment

[0085]

[0086]

[0087] The calculation formula of hydroxyl radical scavenging rate is shown in Formula 2:

[0088]

[0089] In Formula 2: Group A is the absorbance of the blank control, Group B is the absorbance after adding the test solution, and Group C is the background absorbance value of the test solution (without adding hydrogen peroxide).

[0090] The DPPH free radical scavenging experiment and the hydroxyl free radical scavenging experiment were conducted to verify the antioxidant effect of the prepared fig pectin. The experimental results are shown in Figure 1-2 As shown, from Figure 1 and Figure 2It can be seen that the scavenging ability of fig pectin on DPPH free radicals and hydroxyl free radicals increases with the increase of sample concentration. When the concentration is 10 mg / mL, the scavenging rates of DPPH and hydroxyl free radicals can reach 85.4% and 71.7%, respectively. The results show that fig pectin has a good antioxidant and free radical scavenging ability.

[0091] Example 6

[0092] Determination of the whitening activity of fig pectin

[0093] 1. Tyrosinase inhibition assay

[0094] Add 1mL of fig pectin sample solution with different solubility and 0.5mL of tyrosinase solution (100U / mL), mix thoroughly, and incubate in a 37℃ water bath for 10min. Then add 2mL of levodopa solution (1mg / mL), react for 5min, and measure the absorbance at 475nm. Tyrosinase solution, levodopa solution and sample solution are all prepared with sodium hydrogen phosphate-citrate buffer at pH 6.8, and the sample concentration gradient is 4, 6, 8, 10, 15, 20 and 25mg / mL.

[0095] The calculation formula of tyrosinase inhibition rate is shown in Formula 3:

[0096]

[0097] In formula 3: A is the absorbance of the reaction solution without sample; B is the absorbance of the reaction solution without sample and enzyme; C is the absorbance of the reaction solution containing sample and enzyme; D is the absorbance of the reaction solution containing sample but not enzyme.

[0098] The results are as follows Figure 3 As shown, from Figure 3 It can be seen that as the concentration of fig pectin increases, the inhibition rate of tyrosinase increases. When the concentration of fig pectin reaches 25 mg / mL, the tyrosinase inhibition rate reaches 73.7%.

[0099] 2. Zebrafish whitening model experiment

[0100] 2.1 Experimental animal grouping and model establishment

[0101] According to the Institutional Animal Care and Committee protocol, the cells were cultured in a circulation pool filled with aerated fresh water at 28±0.5℃ with a night (14h) / day (10h) cycle. Normally developed embryos were selected under a microscope 6h after zebrafish mating and spawning. A 6-well plate was used as the experimental container, with 20 embryos placed in each well. Embryos cultured in aquaculture water were used as the blank control group, embryos cultured in different concentrations of fig pectin solution (gradient of 0.2, 0.4, 0.6, 0.8, 1.0, 2.0 mg / mL) were used as the test sample group, and embryos cultured in 0.5 mg / mL arbutin solution were used as the positive control group. The solution was changed every 24h, and photos were taken after 72h.

[0102] 2.2 Inhibitory effects of fig pectin on melanin and tyrosinase in zebrafish embryos

[0103] At 72h, the fish embryos were washed twice with the culture water of the zebrafish culture system and transferred to a 1.5mL centrifuge tube. 150μL sodium deoxycholate (5.0mg / mL) solution was added, mixed, and the fish embryos were broken with an ultrasonic disruptor at 4℃ water temperature, and placed in an ultra-low temperature centrifuge (4℃, 10000×g) for centrifugation for 5min. 100μL of the supernatant was added to a 96-well cell culture plate, and 100μL of levodopa solution (5.0mmol / L) was added to each well; 100μL sodium deoxycholate solution (5.0mg / mL) and 100μL levodopa solution (5.0mmol / L) were taken as the zero control group. Place in a 37℃ constant temperature incubator and incubate for 1h. Take out and place in an ELISA reader to test the absorbance at 475nm to calculate the tyrosinase inhibition rate.

[0104] The remaining supernatant after centrifugation was discarded, 150 μL of sodium hydroxide (1.0 mol / L) was added to completely dissolve the precipitate, 100 μL of the experimental solution was taken into a 96-well cell culture plate, and another 100 μL of sodium hydroxide was taken as a zero-adjustment control group. The absorbance was tested at 405 nm on an ELISA reader to calculate the melanin inhibition rate.

[0105] The calculation formula of melanin inhibition rate is shown in formula 4:

[0106]

[0107] In formula 4: OD is the absorbance of the test sample under the microplate reader.

[0108] Graphpadprism 8 statistical software was used to process the data, and the experimental results were expressed as mean ± SD.

[0109] 3. Experimental results and analysis

[0110] 3.1 Effects of fig pectin on melanin and tyrosinase inhibition in zebrafish embryos

[0111] like Figure 4 As shown, compared with the blank control, when the fig pectin concentration was 0.2 and 0.4 mg / mL, there was no obvious change in the melanin deposition in the eyes of the juveniles, and the melanin on both sides of the back and the back was slightly reduced; when the fig pectin concentration was 0.6-1.0 mg / mL, with the increase of concentration, the melanin deposition in the eyes, yolk sac, both sides of the back and the back of the juveniles gradually decreased; at 2 mg / mL, the degree of significant reduction in melanin deposition was close to that of the 0.5 mg / mL arbutin positive control.

[0112] like Figure 5 As shown in the results, the melanin production and tyrosinase inhibition ability of fig pectin increased with the increase of concentration in the concentration range of 0.2-2 mg / mL, and the inhibition rate reached 80.8% and 76.1% respectively at 2 mg / mL. And the melanin production and tyrosinase inhibition ability of fig pectin at this concentration was only slightly lower than that of the 0.5 mg / mL arbutin positive control group (86.1% and 78.4% respectively). It can be shown that 2 mg / mL fig pectin has a strong inhibitory ability on melanin production and tyrosinase in zebrafish embryos.

[0113] Example 7

[0114] Determination of anti-wrinkle activity of fig pectin

[0115] 1. Elastase inhibition assay

[0116] Elastase solution and N-succinyl-tri-alanine-p-nitroaniline (AAA-pNA) solution were prepared in 50mmol / L Tris-HCl buffer (pH 8.0). 85μL 50mmol / LTris-HCl buffer (pH 8.0) was mixed with 15μL sample solutions of different mass concentrations, and then 25μL elastase solution (60mU / mL) was added. The mixture was incubated at 25℃ for 15min, followed by 25μL 1.015mmol / L AAA-pNA solution. After 15min, the absorbance was measured at 410nm. The sample concentration gradient was 2, 4, 6, 8, 10, 20mg / mL, and the inhibition rate of the sample on elastase was calculated.

[0117] The calculation formula of the inhibition rate of elastase is shown in Formula 5:

[0118]

[0119] In Formula 5: A is the absorbance of the substrate solution, Tris-HCl buffer and enzyme mixture; B is the absorbance of the substrate solution and Tris-HCl buffer; C is the absorbance of the sample solution, substrate solution, Tris-HCl buffer and enzyme mixture; D is the absorbance of the sample solution, substrate solution and Tris-HCl buffer mixture.

[0120] from Figure 6 It can be concluded that as the concentration of fig pectin increases, the inhibition rate of elastase increases. When the concentration of fig pectin reaches 20 mg / mL, the inhibition rate of elastase reaches 68.7%.

[0121] The invention prepares fig pectin with high purity through water extraction and alcohol precipitation, and finds for the first time that fig pectin has anti-aging, whitening and anti-wrinkle functions, which can greatly expand the application scope of figs.

[0122] The present invention adopts a zebrafish embryo whitening model, which is used for the first time in the study of the efficacy of figs, and examines indicators such as melanin inhibition rate and tyrosinase inhibition rate, which is different from other literature materials.

[0123] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. Other embodiments can be obtained based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. Application of fig pectin as a whitening active ingredient in whitening cosmetics, characterized in that: The preparation method of the fig pectin comprises the following steps: Mixing figs with a lower alcohol-water solvent, heating under reflux and removing the solvent to obtain a decolorized fig residue; The decolorized fig residue, cellulase, papain and water are mixed and heated for enzymolysis at a temperature of 35-45° C. to obtain a fig enzymolysis liquid; The fig enzymatic hydrolyzate solution is heated for extraction at a temperature of 80-100° C., and liquid components are collected to obtain a fig water extract; Concentrating the fig water extract, collecting liquid components after a first solid-liquid separation, and obtaining a fig concentrate; The fig concentrated liquid is mixed with ethanol for alcohol precipitation, and the solid phase components are collected after the second solid-liquid separation to obtain fig pectin.

2. The use according to claim 1, characterized in that: The enzymatic activity of the cellulase is 400 U / mg, and the mass ratio of the decolorized fig residue to the cellulase is 1:(0.005-0.03).

3. The use according to claim 1, characterized in that: The enzymatic activity of the papain is 800 U / mg; the mass ratio of the decolorized fig residue to the papain is 1:(0.005-0.03).

4. The use according to any one of claims 1 to 3, characterized in that: The enzymatic hydrolysis insulation time is 60 to 120 minutes.

5. The use according to claim 1, characterized in that: The lower alcohol-water solvent is an ethanol-water solvent, and the solid-liquid ratio of the fig to the lower alcohol-water solvent is 1:

3.

6. The use according to claim 1, characterized in that: The concentration ratio is 1:(10-20); the volume ratio of the fig concentrate to ethanol is 1:4; the temperature of the alcohol precipitation is 1-4°C, and the insulation time of the alcohol precipitation is 24 h.

7. The use according to claim 1, 2, 3, 5 or 6, characterized in that: The purity of the fig pectin is ≥73%.

8. A whitening cosmetic composition, characterized in that: The invention comprises an active component and a cosmetic matrix, wherein the active component comprises fig pectin, and the preparation method of the fig pectin comprises the following steps: Mixing figs with a lower alcohol-water solvent, heating under reflux and removing the solvent to obtain a decolorized fig residue; The decolorized fig residue, cellulase, papain and water are mixed and heated for enzymolysis at a temperature of 35-45° C. to obtain a fig enzymolysis liquid; The fig enzymatic hydrolyzate solution is heated for extraction at a temperature of 80-100° C., and liquid components are collected to obtain a fig water extract; Concentrating the fig water extract, collecting liquid components after a first solid-liquid separation, and obtaining a fig concentrate; The fig concentrated liquid is mixed with ethanol for alcohol precipitation, and the solid phase components are collected after the second solid-liquid separation to obtain fig pectin.

Images