Fermented fruit oil and its preparation method and application

Abstract

The invention discloses a fermented fruit oil and a preparation method and application thereof, belonging to the technical field of daily chemical products. The method of the invention uses Aspergillus brasiliensis as a fermentation microorganism, and performs a fermentation treatment on olive oil under a special process, and the macromolecular substances (triglycerides) in the obtained fermented fruit oil are effectively converted. When used in skin care products, the oily feeling is low, the skin feel is good, and the oil can be quickly spread on the skin. At the same time, the product does not cause functional loss, and even has better anti-oxidation, moisturizing and hydrating functions than original olive oil.

Description

Technical Field

[0001] The invention relates to the technical field of daily chemical products, and in particular to fermented fruit oil and a preparation method and application thereof. Background Art

[0002] There are many types of vegetable oils used in cosmetics, among which olive oil is called "liquid gold" in the Western world. It is rich in saturated and unsaturated oleic acid and vitamins. When used on the skin, especially the facial skin, it can achieve multiple effects such as moisturizing, reducing wrinkles, anti-oxidation, and anti-inflammatory. However, olive oil contains a lot of macromolecular substances (triglycerides). Compared with other cosmetic ingredients, it has a stronger greasy feeling when it is not treated, and it is difficult to spread quickly on the skin, which also leads to a great difference between the theoretical efficacy and actual efficacy of the substance. Although the existing technology promotes the replacement of modified fermented vegetable oils on the basis of vegetable oils, the macromolecular substances in these products are fermented and decomposed into small molecules, and the spreadability is improved, but some fermentation processes will cause the loss of some active ingredients in olive oil, and the skin care performance of the product is worse than the original product. Summary of the invention

[0003] Based on the defects of the prior art, the purpose of the present invention is to provide a method for preparing fermented fruit oil. In this method, Aspergillus brasiliensis is used as a fermentation microorganism, and olive oil is fermented under a special process. The macromolecular substances (triglycerides) in the obtained fermented fruit oil are effectively converted. When used in skin care products, the oil has low greasiness and good skin feel, and can be quickly spread on the skin. At the same time, the product does not cause functional loss, and even has better antioxidant and moisturizing functions than original olive oil.

[0004] In order to achieve the above object, the technical solution adopted by the present invention is:

[0005] A method for preparing fermented fruit oil comprises the following steps:

[0006] (1) diluting the domesticated Aspergillus brasiliensis to obtain an Aspergillus brasiliensis liquid;

[0007] (2) Inoculating a fermentation substrate with a solution of Aspergillus braziliensis, and fermenting the mixture at 35-40° C. for 48-75 hours, separating the mixture, and obtaining a clear upper liquid as the fermented fruit oil; the fermentation substrate contains 20-25 wt % of olive oil, and the inoculation amount of the Aspergillus braziliensis solution is 3.5-5.5 wt %.

[0008] Generally speaking, olive oil contains a large amount of macromolecular substances (triglycerides). Microbial fermentation can convert these macromolecular substances into small molecular substances, thereby improving the skin feel and compatibility of the overall olive oil fermented product on the skin surface. However, under different types of fermented microorganisms and fermentation environments, the types and degrees of conversion of small molecular substances in olive oil are also different. If the fermentation process is not selected properly, it may not only be difficult to achieve the ideal fermentation efficiency, but may even cause the fermentation product to lose its original skin care activity. On the other hand, the fermentation object of the fermentation product in the prior art is not only olive oil. If the fermentation effect is not good, the skin care effect of the product prepared with olive oil as the fermentation substrate may be worse than that of other plant oils prepared by the same process. In the technical solution of the present invention, the inventor uses Aspergillus brasiliensis as a fermentation microorganism, and then can prepare a fermented fruit oil product with high fermentation efficiency under specific fermentation conditions. The product has a high content of small molecular substances and good skin care activity.

[0009] After research, it was found that at 35-40°C, the fermented fruit oil prepared by fermenting olive oil with Aspergillus braziliensis had the highest active ingredient. Furthermore, when the grafting amount was maintained at 3.5-5.5wt% and the fermentation time reached 48-75h, the fermentation efficiency of Aspergillus braziliensis was high.

[0010] Preferably, the domestication comprises the following steps:

[0011] The fermentation substrate is added to Aspergillus braziliensis for primary acclimation; then the mixture is eluted, and part of the elution product is inoculated into another fermentation substrate for secondary acclimation, and the obtained bacterial suspension is diluted 80 to 100 times to obtain Aspergillus braziliensis liquid.

[0012] More preferably, during the secondary acclimation, the volume ratio of the elution product to the fermentation substrate is (0.5:9.5) to (1.5:8.5).

[0013] Preferably, the fermentation substrate in step (2) includes the following components in mass content: 0.6-1wt% glucose, 1-1.5wt% peptone, 0.5-1wt% beef extract, 20-25wt% olive oil, 0.02-0.1wt% MgSO4, 0.15-0.25wt% K2HPO4 and 0.04-0.05wt% CaCl2.

[0014] More preferably, the method for preparing the fermentation substrate comprises the following steps: mixing the components and adjusting the pH of the resulting mixture to 5.5-6.5, followed by heating and sterilization to obtain the fermentation substrate.

[0015] Preferably, the inoculation amount of the Aspergillus brasiliensis liquid is 4.5-5.5 wt % (ie, the mass content of the Aspergillus brasiliensis liquid after the Aspergillus brasiliensis liquid is inoculated into the fermentation substrate).

[0016] Preferably, the fermentation time is 70 to 75 hours.

[0017] The lipase activity of Aspergillus braziliensis in the Aspergillus braziliensis liquid is affected by the inoculation amount and fermentation conditions. After testing, it was found that when the inoculation amount was selected to be 4.5-5.5wt% (especially 5wt%), the lipase activity produced by Aspergillus braziliensis was higher and more stable, and it could maintain high activity after 48 hours of fermentation and reach a peak at 72 hours.

[0018] Another object of the present invention is to provide fermented fruit oil prepared by the method for preparing fermented fruit oil.

[0019] The preparation method of the product of the present invention uses olive oil as the fermentation object and uses a specific Aspergillus brasiliensis as the fermentation microorganism. The specific combination of the two can keep the key substance lipase in the fermentation process highly active under specific fermentation conditions, thereby efficiently converting the macromolecular substances (triglycerides) in the fermented fruit oil. The fermented fruit oil product not only has a comfortable skin feel, but also has significant antioxidant and moisturizing effects.

[0020] Another object of the present invention is to provide application of the fermented fruit oil in preparing cosmetics.

[0021] An essential oil comprises the fermented fruit oil of the present invention and caprylic / capric triglyceride, wherein the mass ratio of the two is (3:97) to (1:99).

[0022] The fermented fruit oil of the present invention can fully exert the effects of anti-oxidation and moisturizing and water-locking in the moisturizing matrix caprylic acid / capric acid triglyceride, and has a significantly improved effect compared with the essential oil products prepared from other plant oils / fermented plant oils.

[0023] The beneficial effect of the present invention is that the present invention provides a preparation method of fermented fruit oil, in which Aspergillus brasiliensis is used as a fermentation microorganism, and olive oil is fermented under a special process, and the macromolecular substances (triglycerides) in the obtained fermented fruit oil are effectively converted. When used in skin care products, the oily feeling is low, the skin feel is good, and the oil can be quickly spread on the skin. At the same time, the product does not cause functional loss, and even has better antioxidant, moisturizing and hydrating functions than original olive oil. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a test chart of lipase activity of each product described in Example 1 of the present invention;

[0025] Figure 2 This is a high performance liquid chromatogram of the raw olive oil in Example 2 of the present invention and the fermented fruit oil obtained in Example 1;

[0026] Figure 3This is a graph showing the antioxidant test results of each sample in Effect Example 3 of the present invention.

[0027] Figure 4 This is a diagram showing the moisturizing test results of each sample in Effect Example 4 of the present invention.

[0028] Figure 5 This is a diagram showing the water lock test results of each sample in Example 5 of the present invention. DETAILED DESCRIPTION

[0029] In order to better illustrate the purpose, technical scheme and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments and comparative examples, the purpose is to understand the content of the present invention in detail, rather than to limit the present invention. All other embodiments obtained by those of ordinary skill in the art without making creative work are within the scope of protection of the present invention. The experimental reagents, raw materials and instruments designed by the present invention and comparative examples are all commonly used ordinary reagents, raw materials and instruments unless otherwise specified. The olive oil described in each embodiment and comparative example is a product produced by NORTHSTAR, UK, and Brazilian Aspergillus is produced by Guangdong Huankai Microbiological Technology Co., Ltd. FSCC114001.

[0030] Example 1

[0031] The method for preparing fermented fruit oil of the present invention comprises the following steps:

[0032] (1) preparing a fermentation substrate, wherein the fermentation substrate comprises 0.8 wt % glucose, 1.5 wt % peptone, 0.8 wt % beef extract, 20 wt % olive oil, 0.1 wt % MgSO 4 , 0.2 wt % K 2 HPO 4 , 0.045 wt % CaCl 2 and the balance water;

[0033] The preparation method of the fermentation substrate is as follows: the components are mixed and the pH is adjusted to 6, followed by heating to 121° C. for sterilization;

[0034] (2) taking part of the fermentation substrate to domesticate Aspergillus brasiliensis to obtain Aspergillus brasiliensis liquid;

[0035] The acclimation step comprises: adding 10 mL of fermentation substrate to the activated Aspergillus brasiliensis in a slant test tube for acclimation, then eluting and taking 1 mL of the eluted product to inoculate another test tube containing 9 mL of the fermentation substrate, mixing and shaking, and diluting the obtained bacterial suspension 100 times to obtain the Aspergillus brasiliensis liquid;

[0036] (3) inoculating the Aspergillus brasiliensis liquid into the remaining fermentation substrate at an inoculum rate of 5 wt % for fermentation, filtering the upper clarified liquid to obtain fermented fruit oil; during the fermentation process, a shaker was used for treatment, the shaker speed was 250 r / min, the fermentation temperature was set to 35° C., and the fermentation time was 72 h.

[0037] Example 2

[0038] The method for preparing fermented fruit oil of the present invention is different from that of Example 1 only in that the inoculation amount of the Aspergillus brasiliensis liquid is 4 wt %.

[0039] Example 3

[0040] The method for preparing fermented fruit oil described in the present invention is different from that in Example 1 only in that the fermentation substrate includes 0.8wt% glucose, 1wt% peptone, 1wt% beef extract, 25wt% olive oil, 0.05wt% MgSO4, 0.2wt% K2HPO4, 0.044wt% CaCl2 and the remainder water.

[0041] Comparative Example 1

[0042] A method for preparing fermented fruit oil, which is different from Example 1 only in that the inoculation amount of the Aspergillus brasiliensis liquid is 3wt%.

[0043] Comparative Example 2

[0044] A method for preparing fermented fruit oil, which is different from Example 1 only in that the inoculation amount of the Aspergillus brasiliensis liquid is 6wt%.

[0045] Effect Example 1

[0046] In order to verify the selectivity of Aspergillus brasiliensis used in the product preparation method of the present invention, the products of Examples 1 to 2 and Comparative Examples 1 to 2 were tested for lipase activity.

[0047] The test steps are as follows:

[0048] 1. Prepare substrate solution: weigh 40g of polyvinyl alcohol (PVA) and add 800mL of water, heat in a boiling water bath, stir until completely dissolved, cool and dilute to 1000mL. Filter with a clean double-layer gauze and take the filtrate for later use. Measure 150mL of the above filtrate, add 50mL of olive oil, and process with a high-speed homogenizer for 6 minutes to obtain a milky white PVA emulsion.

[0049] 2. Determination: Take four 100mL Erlenmeyer flasks, add 4.00mL of substrate solution and 5.00mL of phosphate buffer solution to the blank flask (A) and sample flasks (B, C, D), respectively, then add 15.00mL of 95% ethanol to flask A, preheat in a 40°C±0.2°C water bath for 5min, then add 1.00mL of the analyte A of each embodiment and comparative example to flasks A, B, C, D, immediately mix and react for 15min, then add 15.00mL of 95% ethanol to flasks B, C, D, etc. to terminate the reaction, and take out; add 2-3 drops of phenolphthalein indicator to each flask, titrate with sodium hydroxide standard solution until it turns slightly red and does not fade for 30s as the titration endpoint, and record the volume of sodium hydroxide standard solution consumed.

[0050] 3. Calculation: X1 = (V1-V2) × c × 50 × n1 / 0.05 × (1 / 15), where:

[0051] X1——enzyme activity of the sample, u / mL;

[0052] V1——The volume of sodium hydroxide standard solution consumed when titrating the sample, in milliliters (mL); the samples represent the samples in bottles B, C or D, and the three samples are parallel experiments of one sample;

[0053] V2——The volume of sodium hydroxide standard solution consumed when titrating the blank, in milliliters (mL);

[0054] c——concentration of sodium hydroxide standard solution, in moles per liter (mol / L);

[0055] 50——1.00mL of 0.05mol / L sodium hydroxide is equivalent to 50μmol of fatty acid;

[0056] n1——dilution multiple of the sample;

[0057] 0.05——Conversion coefficient of sodium hydroxide standard solution concentration;

[0058] 1 / 15——Reaction time is 15 minutes, calculated as 1 minute.

[0059] The X values ​​corresponding to samples B, C, and D are calculated by the above calculation method. 1b , X 1c and X 1d And calculate the average value of each embodiment or comparative example product, and summarize it in a graph.

[0060] At the same time, according to the processes in Examples 1 to 2 and Comparative Examples 1 to 2, with other conditions unchanged, the fermentation time was simultaneously shortened to 24 h and 48 h, and extended to 96 h, respectively, and the same experimental tests as above were carried out and summarized and plotted.

[0061] The results are as follows Figure 1 As shown, it can be seen that under different inoculation amounts, the lipase activity in the Aspergillus braziliensis when fermented only in the first 24 h is low. As the fermentation time increases to 48 h, the lipase activity in the products with inoculation amounts of 3wt%, 4wt% and 6wt% reaches a peak value, and decays when the fermentation time continues to extend to 72 h. Only the lipase activity in the Aspergillus braziliensis with an inoculation amount of 5wt% continues to increase to the highest level of each experimental group (reaching a peak value at 72 h). Therefore, it can be determined that the best effect is achieved when the inoculation amount of the Aspergillus braziliensis liquid is 5wt%.

[0062] Effect Example 2

[0063] In order to verify the conversion efficiency of macromolecular substances in the fermented fruit oil of the present invention, the product obtained by the preparation method described in Example 1 and the raw olive oil were simultaneously subjected to high performance liquid chromatography analysis, and the corresponding parameters were:

[0064] Chromatographic column: Agilent 5TC-C18(2)250*4.6mm;

[0065] Column temperature: 30°C;

[0066] Detection wavelength: 210nm;

[0067] Mobile phase: acetonitrile:isopropanol = 56:44;

[0068] Flow rate: 1 mL / min;

[0069] Injection volume: 5uL;

[0070] Initial column pressure: 121±10bar.

[0071] The results are as follows Figure 2 As shown, it can be seen that the content of macromolecular substances (triglycerides) in the fermented product is significantly reduced, while the content of small molecular substances is significantly increased, and the conversion rate is high.

[0072] Effect Example 3

[0073] In order to verify the application effect of the fermented fruit oil of the present invention, the fermented fruit oil obtained in Example 1 was mixed with caprylic acid / capric acid triglyceride at a mass ratio of 2:98 to obtain an essential oil product. At the same time, the following control groups were set up:

[0074] (1) Control group 1: the fermented fruit oil in the essential oil was replaced with a fermentation product prepared by using the same method as in Example 1, with the olive oil in the fermentation substrate replaced by prickle fruit oil (produced by Yunnan Yingge Biotechnology Co., Ltd.);

[0075] (2) Control group 2: the essential oil was obtained by mixing unfermented olive oil with caprylic / capric triglyceride in a mass ratio of 2:98;

[0076] (3) Control group 3: The fermented fruit oil in the essence oil was replaced by a fermented product prepared in a similar manner as in Example 1, except that the fermented microorganism was replaced by Candida rugosa (Guangdong Microbial Culture Collection Center, GDMCC2.5), the inoculation amount of the fermented microorganism liquid was 5 wt %, the fermentation time was 72 h, and the lipase activity of the fermented product reached 1.26 U / g after testing in the same manner as in Example 1;

[0077] (4) Control group 4: The fermented fruit oil in the essence oil was replaced by a fermented product prepared in a similar manner as in Example 1, except that the fermented microorganism was replaced by Rhizopus oryzae (Guangdong Provincial Microbial Culture Collection Center, GDMCC3.207), the inoculation amount of the fermented microorganism liquid was 5 wt %, the fermentation time was 72 h, and the lipase activity of the fermented product reached 1.84 U / g after testing in the same manner as in Example 1;

[0078] (5) Control group 5: This group is a blank group, that is, pure caprylic / capric triglyceride.

[0079] The essential oil obtained from Example 1 and the products of Control Groups 1 to 5 were subjected to antioxidant test, moisturizing test and water lock test respectively:

[0080] The specific test method of the antioxidant test is as follows:

[0081] DPPH free radical scavenging method:

[0082] (1) Preparation of the sample solution: Weigh 10.0 mg of the sample, dissolve it in distilled water, dilute to 1.0 mL, mix thoroughly, and prepare a 10.0 mg / mL stock solution. Dilute the stock solution with distilled water to different multiples to obtain sample solutions of different concentrations.

[0083] (2) Preparation of glutathione solution: Weigh 10.0 mg of L-reduced glutathione, dilute to 1.0 mL with distilled water, mix thoroughly, and prepare a 10.0 mg / mL mother solution. Dilute the mother solution with distilled water to different multiples to obtain glutathione solutions of different concentrations.

[0084] (3) Determination:

[0085] Control group: Take 3 test tubes, numbered 1, 2, and 3, add 3.0 mL DPPH solution and 1.0 mL glutathione solution to test tube 1 as the experimental group (A s ); add 1.0mL glutathione solution and 3.0 absolute ethanol solution into test tube No. 2 as the control group (A c); add 3.0mL DPPH solution and 1.0mL sample solvent solution into test tube No. 3 as blank group (A b After being fully mixed, the mixture was reacted at room temperature in the dark for 30 minutes, and the absorbance was measured by ultraviolet spectrophotometer at a wavelength of 517 nm (with sample solvent zero calibration).

[0086] Sample group: The glutathione solution was replaced by the sample solution to be tested, and other operations were the same as the control group.

[0087] Experimental data processing:

[0088] P=[1-(A s -A c ) / A b ]×100%

[0089] Where: P—clearance rate; A s —The absorbance of the mixture of the test solution and the DPPH solution; A c —The absorbance of the mixture of the test solution and the anhydrous ethanol solution; A b —Absorbance of the mixture of DPPH solution and sample solvent solution.

[0090] ABTS + Free radical scavenging method:

[0091] (1) Preparation of sample solution: Weigh 10.0 mg of the sample, dissolve it in distilled water and dilute to 1.0 mL, mix thoroughly to prepare a 10.0 mg / mL stock solution. Dilute the stock solution to different multiples with 95% ethanol to obtain solutions of different concentrations.

[0092] (2) Preparation of glutathione solution: Weigh 10.0 mg of L-reduced glutathione, dilute to 1.0 mL with distilled water, mix thoroughly to prepare a 10.0 mg / mL mother solution. Dilute the mother solution with 95% ethanol to different multiples to obtain assay solutions of different concentrations.

[0093] (3) Determination:

[0094] Control group: Take 2 test tubes, numbered 1 and 2 respectively, add 3.6mL ABTS solution and 0.4mL glutathione solution into test tube 1 as the test group (As); add 3.6mL ABTS solution and 0.4mL sample solvent solution into test tube 2 as the blank group (Ab); after fully mixing, react at room temperature in the dark for 5 minutes, and measure the absorbance value with a UV spectrophotometer at a wavelength of 734nm (sample solvent zero calibration).

[0095] Sample group: The glutathione solution was replaced by the sample solution to be tested, and other operations were the same as the control group.

[0096] Experimental data processing: P = (Ab-As) / Ab × 100%

[0097] Where: P is the clearance rate; Ab is the absorbance of the mixture of ABTS solution and sample solvent solution; As is the absorbance of the mixture of the test solution and ABTS solution.

[0098] The specific test method of the moisturizing test is as follows:

[0099] A 30-year-old female volunteer with healthy skin was selected. On the day of the test, no product was applied to the curved side of the forearm. The subject cleaned the test area by herself and balanced it in a constant temperature and humidity environment for 20 to 30 minutes. A 3cm*4cm area was selected on the curved side of the forearm and marked with a marker. A blank control was set without applying any product. The blank control initial value 0h was tested with a skin stratum corneum hydration meter. The sample was pressurized at 2.0mg / cm 2 The dosage is converted and quantified using a pipette. The sample is evenly applied to the test area using a latex fingertip and the value is tested at the corresponding position after 8 hours.

[0100] The specific test method of the water lock test is as follows:

[0101] A 30-year-old female volunteer with healthy skin was selected. On the day of the test, no product was applied to the curved side of the forearm. The subject cleaned the tested area by herself and balanced it in a constant temperature and humidity environment for 20 to 30 minutes. A 3cm*4cm area was selected on the curved side of the forearm and marked with a marker. A blank control was set without applying any product. The blank control initial value 0h was tested with a transepidermal water loss meter. The sample was measured at 2.0mg / cm 2 The dosage is converted and quantified using a pipette. The sample is evenly applied to the test area using a latex fingertip and the value is tested at the corresponding position after 8 hours.

[0102] Test results such as Figures 3 to 5 shown.

[0103] from Figure 3It can be seen that the essence oil prepared from the fermented fruit oil product of the present invention has the ability to remove DPPH and ABTS, and can play an excellent antioxidant effect; in contrast, the antioxidant effect of the control group 1 and 2 products using the fermentation products prepared from pure olive oil and prickle oil as functional ingredients is low, and is even equivalent to the control group 5 as a blank control, indicating that pure olive oil is difficult to exert antioxidant effects when used directly, and some other plant oils may not necessarily have antioxidant functions after fermentation by the same microorganisms; and the fermentation products of the control groups 3 and 4 are obtained by fermentation of other fermented microorganisms (microorganisms have certain enzyme activity during fermentation), and these two products do not have obvious antioxidant effects after compounding with a moisturizing matrix, indicating that these two microorganisms do not effectively convert substances with antioxidant activity.

[0104] from Figure 4 It can be seen that the caprylic / capric triglyceride used as the moisturizing matrix in each product has considerable moisturizing effect and increases the water content of the skin's stratum corneum, while the fermented fruit oil product of the present invention can further enhance the moisturizing ability of the product on the basis of the moisturizing matrix; in comparison, although the products obtained by fermenting pure olive oil or other plant oils also have moisturizing ability, the effect is slightly worse, and the moisturizing effect of products fermented by other microorganisms is also not as good as the fermented fruit oil of the present invention.

[0105] from Figure 5 It can be seen that the water-locking ability of caprylic / capric triglyceride as a moisturizing matrix is ​​average when used alone, and the transepidermal water loss change rate is high 8 hours after application, while the water-locking ability of the essence oil product loaded with fermented products or pure olive oil is effectively improved. Among them, the fermented fruit oil product prepared by using olive oil as a fermentation substrate and then using a specific Aspergillus brasiliensis as a fermentation microorganism as described in the present invention has a better water-locking ability.

[0106] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing fermented fruit oil, characterized in that: The following steps are involved: (1) Dilute the domesticated Aspergillus brasiliensis to obtain Aspergillus brasiliensis liquid; Aspergillus brasiliensis is FSCC114001 produced by Guangdong Huankai Microbiological Technology Co., Ltd.; (2) Inoculating a fermentation substrate with a liquid of Aspergillus braziliensis, and fermenting the mixture at 35-40° C. for 48-75 hours, separating the resulting mixture, and obtaining an upper clear liquid as the fermented fruit oil; the fermentation substrate contains 20-25 wt % of olive oil, and the inoculation amount of the liquid of Aspergillus braziliensis is 3.5-5.5 wt %.

2. The method for preparing fermented fruit oil according to claim 1, characterized in that: The domestication The following steps are involved: The fermentation substrate is added to Aspergillus braziliensis for primary acclimation; the mixture is then eluted, and part of the elution product is inoculated into another fermentation substrate for secondary acclimation, and the obtained bacterial suspension is diluted 80-100 times to obtain Aspergillus braziliensis liquid.

3. The method for preparing fermented fruit oil according to claim 2, characterized in that: During the secondary acclimation, the volume ratio of the eluted product to the fermentation substrate is (0.5:9.5) to (1.5:8.5).

4. The method for preparing fermented fruit oil according to claim 1, characterized in that: The fermentation substrate in step (2) includes the following components in terms of mass content: 0.6-1wt% glucose, 1-1.5wt% peptone, 0.5-1wt% beef extract, 20-25wt% olive oil, 0.02-0.1wt% MgSO4, 0.15-0.25wt% K2HPO4 and 0.04-0.05wt% CaCl2.

5. The method for preparing fermented fruit oil according to claim 1, characterized in that: The method for preparing a fermentation substrate comprises the following steps: mixing the components and adjusting the pH of the obtained mixture to 5.5-6.5, followed by heating and sterilization to obtain the fermentation substrate.

6. The method for preparing fermented fruit oil according to claim 1, characterized in that: The inoculation amount of the Aspergillus brasiliensis liquid is 4.5-5.5wt%.

7. The method for preparing fermented fruit oil according to claim 1, characterized in that: The fermentation time is 70 to 75 hours.

8. The fermented fruit oil prepared by the method for preparing fermented fruit oil according to any one of claims 1 to 7.

9. Use of the fermented fruit oil as claimed in claim 8 in the preparation of cosmetics.

10. An essential oil, characterized in that It comprises the fermented fruit oil and caprylic / capric triglyceride as described in claim 8, and the mass ratio of the two is (3:97) to (1:99).

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