A facial mask containing peach blossom extract and a preparation method thereof

Abstract

This invention discloses a facial mask containing peach blossom extract and its preparation method, belonging to the field of cosmetic technology. It is prepared from the following raw materials in parts by weight: 10-15 parts peach blossom extract, 7-10 parts sodium hyaluronate, 2-4 parts niacinamide, 1-2 parts arbutin, 0.5-1 part tetrahydrocurcumin, 0.2-0.4 parts disodium EDTA, 1-2 parts carbomer, 3-5 parts jojoba oil, 2-4 parts grape seed oil, 0.5-1 part menthol, 2-4 parts glycerin, and 30-50 parts deionized water. The peach blossom extract prepared by this invention effectively prevents chronic pigment deposition in the skin, improves skin whitening effects, and has excellent antibacterial, anti-inflammatory, and antioxidant properties. It is effective in preventing and treating rough, dry, and cracked skin, wrinkles, etc., thereby improving skin texture and providing excellent skincare benefits. The facial mask prepared in synergy with other components not only has moisturizing and skin-softening effects, but also whitens the skin, reduces inflammation and acne, and has anti-aging effects.

Description

Technical Field

[0001] This invention relates to the field of cosmetic technology, specifically to a facial mask containing peach blossom extract and its preparation method. Background Technology

[0002] As people's living standards continue to improve, they are paying more and more attention to their skin health. Healthy skin is characterized by its delicate, translucent, moisturized, flawless, elastic, smooth, and supple texture. However, under the influence of environmental and personal factors, skin microcirculation becomes disordered, metabolism slows down, and problems such as dryness, dullness, lack of luster, sagging, wrinkles, sensitivity, roughness, acne, redness, and pigmentation appear. Although these problems do not necessarily indicate a disease and do not require treatment at a dermatology clinic, they cannot be ruled out as pathological conditions. In fact, this is a typical case of "sub-healthy skin." Among people of East Asian descent, more than 20% have pathological skin, 10% have healthy skin, and a staggering 70% are in a sub-healthy state. For those with sub-healthy skin, in addition to paying attention to rest and improving lifestyle habits, the choice of skincare products must also be readjusted. Using regular skincare products may not only fail to achieve the desired results for people with sub-healthy skin, but may also easily cause further damage to the skin.

[0003] A facial mask is a topical film that nourishes and protects facial skin. It's convenient to use and commonly used as a cosmetic for facial beauty. By adding different functional ingredients, facial masks can make the skin hydrated, smooth, and elastic after a period of use, achieving whitening and skin-softening effects, and can even treat some skin diseases. There are many types of facial masks, among which sheet masks are the most popular due to their portability, ease of use, and long shelf life. Data shows that over 80% of facial masks sold on the market are sheet masks. These masks mainly use non-woven fabric as a carrier, which can improve the speed and amount of absorption of nutrients from the nutrient solution by the skin. At the same time, the efficacy of the mask is also a very important factor for consumers when purchasing facial masks. Whitening and moisturizing masks are in higher demand than other types. Popular whitening masks on the market contain effective ingredients that can prevent melanin formation.

[0004] The ancient Chinese recognized the cosmetic value of peach blossoms very early on. The earliest extant pharmacopoeia, the *Shennong Bencao Jing*, mentions that peach blossoms have the effect of "improving complexion." The ancients used the phrase "a face as rosy as peach blossoms" to praise the delicate beauty of a young woman, and indeed, peach blossoms do have beautifying effects. The cosmetic benefits of peach blossoms mainly stem from the nutrients they contain, such as kaempferol, coumarin, trifolin, and vitamins A, B, and C. These substances can dilate blood vessels, clear meridians, moisturize the skin, improve blood circulation, promote skin nutrition and oxygen supply, accelerate the excretion of lipofuscin (a pigment associated with aging), and prevent the chronic deposition of melanin in the skin. However, the effects of peach blossoms alone, peach blossom extracts, or peach blossom essential oil added to skincare products are far below people's expectations.

[0005] Currently, there are various whitening and skincare products available. Many products containing chemical ingredients are less commonly used due to their irritation, side effects, and limited effectiveness. Traditional Chinese medicine, however, with its natural ingredients and status as both food and medicine, has significant advantages for whitening and skincare, whether taken internally or applied externally. Many Chinese herbs, possessing the advantage of being both food and medicine, are widely used for delaying aging and whitening the skin. For example, goji berries contain many antioxidants, such as vitamin E, vitamin C, carotene, betaine, and flavonoids like rutin, all of which effectively inhibit the formation of lipid peroxides, exhibiting strong antioxidant functions and contributing to the removal of blemishes, beautification of the skin, and delaying aging.

[0006] Currently, there are many reports of using traditional Chinese medicine (TCM) for skin whitening and skincare, such as Chinese invention patent applications CN101797208A and CN101744756A. These reports often suffer from the drawback of complex compositions. For example, Chinese invention patent application CN101744756A contains as many as 20 components, and other existing compositions contain at least seven. Specifically, firstly, the composition of TCM is complex, and many important components are not yet fully understood. Excessive mixing of TCM can lead to complex reactions, increasing the uncertainty and risk associated with the products. This is especially true for drugs or health products used for anti-aging and skin whitening, which often require long-term use, thus increasing the risk of side effects and even diseases, birth defects, and cancer. Secondly, the large variety of herbs increases production costs and makes raw material sourcing difficult, especially for manufacturers with limited TCM resources, increasing production costs and directly impacting their economic benefits. Summary of the Invention

[0007] The purpose of this invention is to provide a facial mask containing peach blossom extract and its preparation method. The prepared peach blossom extract can effectively prevent chronic pigment deposition in the skin, improve the skin whitening effect, and has good antibacterial, anti-inflammatory, and antioxidant properties. It has a certain effect on preventing and treating rough, dry, and cracked skin and wrinkles, thereby improving skin texture and playing a good skin care role. In addition to moisturizing and skin-softening effects, the facial mask prepared in synergy with other components also has the effects of whitening the skin, reducing inflammation and acne, and anti-aging.

[0008] The technical solution of this invention is implemented as follows:

[0009] This invention provides a method for preparing peach blossom extract, comprising separating peach blossom petals and peach blossom pollen, extracting peach blossom essential oil from peach blossom petals by supercritical fluid extraction, obtaining peach blossom polysaccharides and peach blossom flavonoids by solid enzymatic hydrolysis, obtaining peach blossom whitening protein peptides by enzymatic hydrolysis and metal ion chelation of peach blossom pollen, extracting the filter residue with organic solvent and obtaining peach blossom polyphenols by molecular distillation, and mixing the above products evenly to obtain peach blossom extract.

[0010] As a further improvement to the present invention, the following steps are included:

[0011] S1. Processing of peach blossoms: Pick fresh peach blossoms, separate the peach blossom pollen from the peach blossom petals, wash them separately, dry them, and crush them to obtain peach blossom pollen and peach blossom petal powder;

[0012] S2. Preparation of peach blossom essential oil: Peach blossom essential oil is obtained by supercritical fluid extraction of peach blossom petal powder from step S1, and the solid is dried and stored for later use;

[0013] S3. Preparation of peach blossom polysaccharides and peach blossom flavonoids: The solid from step S2 was added to water, snail extract and compound enzyme were added, and the mixture was heated for enzymatic hydrolysis to inactivate the enzyme. Alkaline solution was added for extraction, and the mixture was filtered. The residue was retained, ethanol was added for precipitation, and the solid was collected, washed, and dried to obtain peach blossom polysaccharides. The ethanol in the filtrate was recovered, acidified, precipitated, filtered, and the solid was collected, washed, and dried to obtain peach blossom flavonoids.

[0014] S4. Preparation of peach blossom protein peptides: Peach blossom pollen from step S1 was added to water, along with snail extract and complex protease. The mixture was heated for enzymatic hydrolysis, enzyme inactivation was achieved, and the mixture was filtered. The residue was retained, and the filtrate was dialyzed. The dialysate was then freeze-dried to obtain peach blossom protein peptides.

[0015] S5. Preparation of peach blossom whitening protein peptide: Dissolve the peach blossom protein peptide obtained in step S4 in water, add copper salt and zinc salt, stir to react, dialyze, freeze dry the dialysate to obtain peach blossom whitening protein peptide.

[0016] S6. Molecular distillation: The filter residue from step S3 and step S4 are mixed, added to an organic solvent, heated and stirred for extraction, filtered, and the solvent is removed from the filtrate under reduced pressure to obtain an organic extract. Molecular distillation is then performed to obtain peach polyphenols.

[0017] S7. Preparation of peach blossom extract: Peach blossom essential oil obtained in step S2, peach blossom polysaccharide and peach blossom flavonoid obtained in step S3, peach blossom whitening protein peptide obtained in step S5, and peach blossom polyphenol obtained in step S6 are mixed evenly to obtain peach blossom extract.

[0018] As a further improvement of the present invention, the supercritical fluid extraction conditions in step S2 are: extraction pressure: 25-35 MPa, extraction temperature: 30-40℃, CO2 flow rate: 7-12 L / h, and extraction time: 1-3 h; the solid-liquid ratio of the solid and water in step S3 is 1:5-7 g / mL, the amount of snail extract and compound enzyme added is 3-5 wt% and 1-2 wt%, respectively, the compound enzyme includes cellulase and pectinase in a mass ratio of 5-7:2, the temperature of the heating enzymatic hydrolysis is 45-50℃, and the time is 2-4 h, the alkaline solution is a sodium carbonate or potassium carbonate solution with pH = 9-10, the temperature of the heating extraction is 40-45℃, and the time is 1-3 h, ethanol is added until the ethanol content of the system is 80-85 wt%, and acid is added to adjust the pH of the solution to 5.5-6.

[0019] As a further improvement of the present invention, the snail extract is prepared as follows: the snail is shelled, crushed, added to water, frozen with liquid nitrogen, thawed at room temperature, repeated 2-3 times, filtered, and the filtrate is freeze-dried to obtain the snail extract.

[0020] As a further improvement of the present invention, the mass ratio of the snail to water is 10-12:30-50, and the liquid nitrogen freezing time is 10-15 min.

[0021] As a further improvement of the present invention, in step S4, the solid-liquid ratio of peach pollen to water is 1:7-10 g / mL, the addition amounts of snail extract and complex protease are 2-4 wt% and 1-2 wt%, respectively, the complex protease includes neutral protease and papain in a mass ratio of 3-5:2-4, the heating enzymatic hydrolysis temperature is 40-45℃, the time is 3-5 h, and the dialysis uses a dialysis bag with a pore size of 2-4 kDa for 3-5 h; in step S5, the copper salt is selected from at least one of copper chloride, copper sulfate, and copper nitrate, and the zinc salt is selected from at least one of zinc chloride, zinc sulfate, and zinc nitrate. The mass ratio of peach blossom protein peptide, copper salt, and zinc salt is... The mass ratio is 10:1-2:0.5-1, and the dialysis is performed using a dialysis bag with a pore size of 2-4 kDa for 2-4 hours. In step S6, the organic solvent is a mixture of dichloromethane and n-butanol with a volume ratio of 7-10:3-5. The conditions for molecular distillation are: distillation condensation temperature of 5-7℃, scraping speed of 170-220 r / min, feed flow rate of 2-4 mL / min, system vacuum of 50-70 Pa, heating to 170-185℃, and collecting the distillate. In step S7, the mass ratio of peach essential oil, peach polysaccharide, peach flavonoid, peach whitening protein peptide, and peach polyphenol is 3-5:4-6:2-4:5-7:1-2.

[0022] As a further improvement to the present invention, the following steps are specifically included:

[0023] S1. Processing of peach blossoms: Pick 1000 parts by weight of fresh peach blossoms, separate the peach blossom pollen from the peach blossom petals, wash them, dry them, and crush them to obtain peach blossom pollen and peach blossom petal powder.

[0024] S2. Preparation of peach blossom essential oil: Peach blossom essential oil is obtained by supercritical fluid extraction of peach blossom petal powder from step S1, and the solid is dried and stored for later use;

[0025] The conditions for supercritical fluid extraction are: extraction pressure: 25-35 MPa, extraction temperature: 30-40℃, CO2 flow rate: 7-12 L / h, and extraction time: 1-3 h.

[0026] S3. Preparation of peach blossom polysaccharides and peach blossom flavonoids: The solid from step S2 is added to water, with a solid-liquid ratio of 1:5-7 g / mL. Snail extract and compound enzyme are added at 3-5 wt% and 1-2 wt%, respectively. The mixture is heated to 45-50℃ for enzymatic hydrolysis for 2-4 hours to inactivate the enzyme. An equal volume of sodium carbonate or potassium carbonate solution with pH=9-10 is added and heated to 40-45℃ for extraction for 1-3 hours. The mixture is filtered, and the residue is retained. Ethanol is added to the filtrate until the ethanol content of the system is 80-85 wt%. Precipitation is carried out for 3-5 hours, filtered, and the solid is collected, washed, and dried to obtain peach blossom polysaccharides. The ethanol in the filtrate is recovered, and acid is added to adjust the pH of the solution to 5.5-6. Precipitation is carried out for 1-2 hours, filtered, and the solid is collected, washed, and dried to obtain peach blossom flavonoids.

[0027] The complex enzyme includes cellulase and pectinase in a mass ratio of 5-7:2.

[0028] S4. Preparation of peach blossom protein peptides: Peach blossom pollen from step S1 is added to water, with a solid-liquid ratio of 1:7-10 g / mL. Snail extract and complex protease are added at 2-4 wt% and 1-2 wt%, respectively. The mixture is heated to 40-45℃ and enzymatically hydrolyzed for 3-5 hours. The enzyme is then inactivated, filtered, and the residue is retained. The filtrate is dialyzed using a dialysis bag with a pore size of 2-4 kDa for 3-5 hours. The dialysate is then freeze-dried to obtain peach blossom protein peptides.

[0029] The complex protease comprises neutral protease and papain in a mass ratio of 3-5:2-4.

[0030] S5. Preparation of peach blossom whitening protein peptide: Dissolve 10 parts by weight of the peach blossom protein peptide obtained in step S4 in 100 parts by weight of water, add 1-2 parts by weight of copper salt and 0.5-1 parts by weight of zinc salt, stir and react for 20-30 min, dialyze with a dialysis bag with a pore size of 2-4 kDa for 2-4 h, freeze dry the dialysate to obtain peach blossom whitening protein peptide.

[0031] S6. Molecular distillation: The filter residue from step S3 and step S4 are mixed and added to 500 parts by weight of organic solvent. The mixture is heated under reflux and stirred for 2-4 hours. After filtration, the solvent is removed from the filtrate under reduced pressure to obtain an organic extract. Molecular distillation is then performed to obtain peach polyphenols.

[0032] The organic solvent is a mixture of dichloromethane and n-butanol in a volume ratio of 7-10:3-5;

[0033] The conditions for molecular distillation are as follows: distillation condensation temperature of 5-7℃, scraper rotation speed of 170-220 r / min, feed flow rate of 2-4 mL / min, system vacuum of 50-70 Pa, heating to 170-185℃, and collecting the distillate.

[0034] S7. Preparation of peach blossom extract: Mix 3-5 parts by weight of peach blossom essential oil obtained in step S2, 4-6 parts by weight of peach blossom polysaccharide obtained in step S3, 2-4 parts by weight of peach blossom flavonoids, 5-7 parts by weight of peach blossom whitening protein peptide obtained in step S5, and 1-2 parts by weight of peach blossom polyphenols obtained in step S6 evenly to obtain peach blossom extract.

[0035] This invention further protects a peach blossom extract prepared by the above-described preparation method.

[0036] This invention further protects a facial mask containing peach blossom extract, prepared from the following raw materials in parts by weight: 10-15 parts of the above-mentioned peach blossom extract, 7-10 parts of sodium hyaluronate, 2-4 parts of niacinamide, 1-2 parts of arbutin, 0.5-1 part of tetrahydrocurcumin, 0.2-0.4 parts of disodium EDTA, 1-2 parts of carbomer, 3-5 parts of jojoba oil, 2-4 parts of grape seed oil, 0.5-1 part of menthol, 2-4 parts of glycerin, and 30-50 parts of deionized water.

[0037] This invention further protects a method for preparing the above-mentioned facial mask containing peach blossom extract, comprising the following steps:

[0038] (1) Sodium hyaluronate, nicotinamide, arbutin and disodium EDTA are added to deionized water, heated to 50-60℃, mixed evenly, and cooled to room temperature to obtain phase A;

[0039] (2) Mix tetrahydrocurcumin, menthol, glycerin, jojoba oil and grape seed oil, heat to 55-65℃, stir and mix evenly, cool to room temperature to obtain phase B;

[0040] (3) Mix phase A and phase B, add peach blossom extract and carbomer, emulsify, filter, discharge, and obtain a face mask containing peach blossom extract.

[0041] The present invention has the following beneficial effects:

[0042] Peach pollen and petals contain different active components. Petals mainly contain compounds such as essential oils, organic acids, flavonoids, polysaccharides, and polyphenols, while pollen mainly contains proteins, vitamins, and minerals such as potassium, calcium, magnesium, and zinc. Therefore, this invention uses separate extraction of active components.

[0043] This invention uses supercritical fluid extraction to obtain peach blossom essential oil, which can be used for those with dark complexion or dark spots, pregnancy pigmentation spots, or age spots on the face, and has the effect of moisturizing the skin and whitening the face.

[0044] Peach blossoms are rich in flavonoids, including quercetin, naringin, trifolin, and apocynoside, which have antioxidant, anti-inflammatory, anti-aging, and antibacterial effects. They also contain abundant polysaccharides with natural antioxidant activity and a strong inhibitory effect on tyrosinase activity.

[0045] The snail extract prepared by the freeze-thaw method of this invention is not only simple to prepare and can quickly produce the product, but also does not destroy the activity of the active components in the snail extract. It contains a rich variety of snail enzymes, which are a diverse mixture of enzymes, including more than 20 kinds such as cellulase, hemicellulase, protease, pectinase, and chitinase. These enzymes can degrade cell wall cellulose, chitin, etc., and have a good enzymatic hydrolysis and cell wall breaking effect on various plant cell walls. Moreover, they are widely available and have high enzymatic hydrolysis efficiency.

[0046] After the solid residue was synergistically hydrolyzed by snail extract and compound enzymes (including cellulase and pectinase), the rupture of plant cell walls was greatly promoted, thereby promoting the dissolution of active polysaccharides, flavonoids and other substances. Alkaline solution was used for extraction with heated water. Since most flavonoids have phenolic hydroxyl groups, they are easily soluble in alkaline water. At the same time, polysaccharides can also be dissolved. Peach polysaccharides were obtained by ethanol precipitation. After recovering the ethanol, the solution was adjusted to acidity. After acidification, flavonoid compounds precipitated out, thus obtaining peach flavonoids.

[0047] The pollen walls of peach blossoms contain oxidized polymers of carotene and carotenoid esters (i.e., pollenin), which are resistant to acid, alkali, salt, and enzymatic hydrolysis, exhibiting structural stability and making them generally difficult to break. This invention utilizes snail extract and a complex protease for enzymatic hydrolysis. This promotes the rupture of pollen cell walls and simultaneously breaks down complex proteins and glycoproteins in the pollen into smaller protein peptides. Furthermore, through the chelation of carboxyl and amino groups on the amino acids of these protein peptides, they chelate with copper and zinc ions to form protein peptide-metal chelates. These protein peptide-copper complexes exhibit excellent inhibitory effects on caseinase and possess strong antibacterial and antioxidant properties, helping to prevent and treat skin problems such as acne. They also participate in collagen synthesis, promoting skin repair and regeneration. Furthermore, they improve skin elasticity and density, reducing skin laxity and fine lines. The protein peptide-zinc complex regulates sebum secretion, improves oily and acne-prone skin, reduces sebum production, controls shine, and has anti-inflammatory effects, soothing skin inflammation. The two have a synergistic effect, and the resulting peach blossom whitening protein peptide can play a good role in whitening, anti-inflammatory, antioxidant and antibacterial effects. It has a certain effect on the prevention and treatment of rough and dry skin, wrinkles and other problems. It can also enhance the body's skin resistance to various dermatitis and scurvy, and play a role in maintaining the skin's whiteness and smoothness.

[0048] The residue after extracting petals and pollen is extracted with organic solvents and then separated by molecular distillation. This process utilizes the differences in the mean free path and volatility of different molecules to achieve efficient separation. The material is heated for a short time and the separation effect is good. Compared with ordinary vacuum distillation, molecular distillation can avoid thermal decomposition, achieve precise distillation, reduce the loss of components, and preserve the molecular structure of the original active substances. The obtained peach polyphenols can improve skin blood circulation, effectively prevent chronic pigment deposition in the skin, promote the supply of nutrients and oxygen, and effectively remove freckles, melasma, and dark spots that hinder whitening.

[0049] Therefore, the peach blossom extract prepared by this invention can effectively prevent chronic pigment deposition in the skin, improve the skin whitening effect, and has good antibacterial, anti-inflammatory, and antioxidant properties. It has a certain effect on preventing and treating rough, dry, and cracked skin and wrinkles, thereby improving skin texture and playing a good skin care role. In addition to moisturizing and skin-softening effects, the mask prepared in synergy with other components also has the effects of whitening the skin, reducing inflammation and acne, and anti-aging. Detailed Implementation

[0050] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0051] Cellulase (50,000 U / g), pectinase (50,000 U / g), neutral protease (100,000 U / g), and papain (10,000 U / g) were all purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0052] Preparation Example 1: Preparation of Snail Extract

[0053] The method is as follows: 10 parts by weight of snails are shelled, minced, added to 30 parts by weight of water, frozen in liquid nitrogen for 10 minutes, thawed at room temperature, repeated twice, filtered, and the filtrate is freeze-dried to obtain snail extract.

[0054] Preparation Example 2: Preparation of Snail Extract

[0055] The method is as follows: 12 parts by weight of snails were shelled, minced, added to 50 parts by weight of water, frozen in liquid nitrogen for 15 minutes, thawed at room temperature, repeated 3 times, filtered, and the filtrate was freeze-dried to obtain snail extract.

[0056] Preparation Example 3: Preparation of Snail Extract

[0057] The method is as follows: 11 parts by weight of snails were shelled, minced, added to 40 parts by weight of water, frozen in liquid nitrogen for 12 minutes, thawed at room temperature, repeated 3 times, filtered, and the filtrate was freeze-dried to obtain snail extract.

[0058] Example 1

[0059] This embodiment provides a method for preparing peach blossom extract, which specifically includes the following steps:

[0060] S1. Processing of peach blossoms: Pick 1000 parts by weight of fresh peach blossoms, separate the peach blossom pollen from the peach blossom petals, wash them, dry them, and crush them to obtain peach blossom pollen and peach blossom petal powder.

[0061] S2. Preparation of peach blossom essential oil: Peach blossom essential oil is obtained by supercritical fluid extraction of peach blossom petal powder from step S1, and the solid is dried and stored for later use;

[0062] The conditions for supercritical fluid extraction are: extraction pressure: 25 MPa, extraction temperature: 30 °C, CO2 flow rate: 7 L / h, and extraction time: 1 h.

[0063] S3. Preparation of peach blossom polysaccharide and peach blossom flavonoids: The solid from step S2 was added to water, with a solid-liquid ratio of 1:5 g / mL. Snail extract and compound enzyme prepared in Preparation Example 1 were added at 3 wt% and 1 wt%, respectively. The mixture was heated to 45°C and enzymatically hydrolyzed for 2 h to inactivate the enzyme. An equal volume of sodium carbonate solution with pH=9 was added and heated to 40°C for extraction for 1 h. The mixture was filtered, and the residue was retained. Ethanol was added to the filtrate until the ethanol content of the system reached 80 wt%. The mixture was allowed to precipitate for 3 h, filtered, and the solid was collected, washed, and dried to obtain peach blossom polysaccharide. The ethanol in the filtrate was recovered, and acid was added to adjust the pH of the solution to 5.5. The mixture was allowed to precipitate for 1 h, filtered, and the solid was collected, washed, and dried to obtain peach blossom flavonoids.

[0064] The complex enzyme comprises cellulase and pectinase in a mass ratio of 5:2.

[0065] S4. Preparation of peach blossom protein peptide: Peach blossom pollen from step S1 was added to water, with a solid-liquid ratio of 1:7 g / mL. Snail extract and complex protease prepared in Preparation Example 1 were added at 2 wt% and 1 wt%, respectively. The mixture was heated to 40°C and enzymatically hydrolyzed for 3 h. The enzyme was inactivated and filtered. The filter residue was retained. The filtrate was dialyzed for 3 h using a dialysis bag with a pore size of 2 kDa. The dialysate was freeze-dried to obtain peach blossom protein peptide.

[0066] The complex protease comprises neutral protease and papain in a mass ratio of 3:2.

[0067] S5. Preparation of peach blossom whitening protein peptide: Dissolve 10 parts by weight of the peach blossom protein peptide obtained in step S4 in 100 parts by weight of water, add 1 part by weight of copper chloride and 0.5 parts by weight of zinc chloride, stir and react for 20 min, dialyze for 2 h using a dialysis bag with a pore size of 2 kDa, freeze dry the dialysate to obtain peach blossom whitening protein peptide.

[0068] S6. Molecular distillation: The filter residue from step S3 and step S4 are mixed and added to 500 parts by weight of organic solvent. The mixture is heated under reflux and stirred for 2 hours. After filtration, the solvent is removed from the filtrate under reduced pressure to obtain an organic extract. Molecular distillation is then performed to obtain peach polyphenols.

[0069] The organic solvent is a mixture of dichloromethane and n-butanol in a volume ratio of 7:3;

[0070] The conditions for molecular distillation are as follows: distillation condensation temperature of 5°C, scraper rotation speed of 170 r / min, feed flow rate of 2 mL / min, system vacuum of 50 Pa, heating to 170°C, and collecting the distillate.

[0071] S7. Preparation of peach blossom extract: Mix 3 parts by weight of peach blossom essential oil obtained in step S2, 4 parts by weight of peach blossom polysaccharide obtained in step S3, 2 parts by weight of peach blossom flavonoids, 5 parts by weight of peach blossom whitening protein peptide obtained in step S5, and 1 part by weight of peach blossom polyphenol obtained in step S6, and stir for 15 minutes to obtain peach blossom extract.

[0072] Example 2

[0073] This embodiment provides a method for preparing peach blossom extract, which specifically includes the following steps:

[0074] S1. Processing of peach blossoms: Pick 1000 parts by weight of fresh peach blossoms, separate the peach blossom pollen from the peach blossom petals, wash them, dry them, and crush them to obtain peach blossom pollen and peach blossom petal powder.

[0075] S2. Preparation of peach blossom essential oil: Peach blossom essential oil is obtained by supercritical fluid extraction of peach blossom petal powder from step S1, and the solid is dried and stored for later use;

[0076] The conditions for supercritical fluid extraction are: extraction pressure: 35 MPa, extraction temperature: 40 °C, CO2 flow rate: 12 L / h, and extraction time: 3 h.

[0077] S3. Preparation of peach blossom polysaccharide and peach blossom flavonoids: The solid from step S2 was added to water, with a solid-liquid ratio of 1:7 g / mL. Snail extract and compound enzyme prepared in Preparation Example 2 were added at 5 wt% and 2 wt%, respectively. The mixture was heated to 50°C and enzymatically hydrolyzed for 4 h to inactivate the enzyme. An equal volume of sodium carbonate solution with pH=10 was added and the mixture was heated to 45°C for extraction for 3 h. The mixture was filtered, and the residue was retained. Ethanol was added to the filtrate until the ethanol content of the system reached 85 wt%. The mixture was allowed to precipitate for 5 h, filtered, and the solid was collected, washed, and dried to obtain peach blossom polysaccharide. The ethanol in the filtrate was recovered, and acid was added to adjust the pH of the solution to 6. The mixture was allowed to precipitate for 2 h, filtered, and the solid was collected, washed, and dried to obtain peach blossom flavonoids.

[0078] The complex enzyme comprises cellulase and pectinase in a mass ratio of 7:2.

[0079] S4. Preparation of peach blossom protein peptide: Peach blossom pollen from step S1 was added to water, with a solid-liquid ratio of 1:10 g / mL. Snail extract and complex protease prepared in Preparation Example 2 were added at 4 wt% and 2 wt%, respectively. The mixture was heated to 45°C and enzymatically hydrolyzed for 5 h. The enzyme was inactivated and filtered. The filter residue was retained. The filtrate was dialyzed for 5 h using a dialysis bag with a pore size of 4 kDa. The dialysate was freeze-dried to obtain peach blossom protein peptide.

[0080] The complex protease comprises neutral protease and papain in a mass ratio of 5:4.

[0081] S5. Preparation of peach blossom whitening protein peptide: Dissolve 10 parts by weight of the peach blossom protein peptide obtained in step S4 in 100 parts by weight of water, add 2 parts by weight of copper sulfate and 1 part by weight of zinc sulfate, stir and react for 30 min, dialyze for 4 h using a dialysis bag with a pore size of 4 kDa, freeze dry the dialysate to obtain peach blossom whitening protein peptide.

[0082] S6. Molecular distillation: The filter residue from step S3 and step S4 are mixed and added to 500 parts by weight of organic solvent. The mixture is heated under reflux and stirred for 4 hours. After filtration, the solvent is removed from the filtrate under reduced pressure to obtain an organic extract. Molecular distillation is then performed to obtain peach polyphenols.

[0083] The organic solvent is a mixture of dichloromethane and n-butanol in a volume ratio of 10:5;

[0084] The conditions for molecular distillation are as follows: distillation condensation temperature of 7°C, scraper rotation speed of 220 r / min, feed flow rate of 4 mL / min, system vacuum of 70 Pa, heating to 185°C, and collecting the distillate.

[0085] S7. Preparation of peach blossom extract: Mix 5 parts by weight of peach blossom essential oil obtained in step S2, 6 parts by weight of peach blossom polysaccharide obtained in step S3, 4 parts by weight of peach blossom flavonoids, 7 parts by weight of peach blossom whitening protein peptide obtained in step S5, and 2 parts by weight of peach blossom polyphenols obtained in step S6 for 15 minutes to obtain peach blossom extract.

[0086] Example 3

[0087] This embodiment provides a method for preparing peach blossom extract, which specifically includes the following steps:

[0088] S1. Processing of peach blossoms: Pick 1000 parts by weight of fresh peach blossoms, separate the peach blossom pollen from the peach blossom petals, wash them, dry them, and crush them to obtain peach blossom pollen and peach blossom petal powder.

[0089] S2. Preparation of peach blossom essential oil: Peach blossom essential oil is obtained by supercritical fluid extraction of peach blossom petal powder from step S1, and the solid is dried and stored for later use;

[0090] The conditions for supercritical fluid extraction are: extraction pressure: 30 MPa, extraction temperature: 35 °C, CO2 flow rate: 10 L / h, and extraction time: 2 h.

[0091] S3. Preparation of peach blossom polysaccharides and peach blossom flavonoids: The solid from step S2 was added to water, with a solid-liquid ratio of 1:6 g / mL. Snail extract and compound enzyme prepared in Preparation Example 3 were added at 4 wt% and 1.5 wt%, respectively. The mixture was heated to 47°C and enzymatically hydrolyzed for 3 h to inactivate the enzyme. An equal volume of potassium carbonate solution with pH = 9.5 was added and heated to 42°C for extraction for 2 h. The mixture was filtered, and the residue was retained. Ethanol was added to the filtrate until the ethanol content of the system reached 82 wt%. The mixture was allowed to precipitate for 4 h, filtered, and the solid was collected, washed, and dried to obtain peach blossom polysaccharides. The ethanol in the filtrate was recovered, and acid was added to adjust the pH of the solution to 5.7. The mixture was allowed to precipitate for 1.5 h, filtered, and the solid was collected, washed, and dried to obtain peach blossom flavonoids.

[0092] The complex enzyme comprises cellulase and pectinase in a mass ratio of 6:2.

[0093] S4. Preparation of peach blossom protein peptide: Peach blossom pollen from step S1 was added to water, with a solid-liquid ratio of 1:8.5 g / mL. Snail extract and complex protease prepared in Preparation Example 3 were added at 3 wt% and 1.5 wt%, respectively. The mixture was heated to 42°C and enzymatically hydrolyzed for 2 h. The enzyme was inactivated and filtered. The filter residue was retained. The filtrate was dialyzed using a dialysis bag with a pore size of 3 kDa for 4 h. The dialysate was freeze-dried to obtain peach blossom protein peptide.

[0094] The complex protease comprises neutral protease and papain in a mass ratio of 4:3.

[0095] S5. Preparation of peach blossom whitening protein peptide: Dissolve 10 parts by weight of the peach blossom protein peptide obtained in step S4 in 100 parts by weight of water, add 1.5 parts by weight of copper nitrate and 0.7 parts by weight of zinc nitrate, stir and react for 25 min, dialyze for 3 h using a dialysis bag with a pore size of 3 kDa, freeze dry the dialysate to obtain peach blossom whitening protein peptide.

[0096] S6. Molecular distillation: The filter residue from step S3 and step S4 are mixed and added to 500 parts by weight of organic solvent. The mixture is heated under reflux and stirred for 3 hours. After filtration, the solvent is removed from the filtrate under reduced pressure to obtain an organic extract. Molecular distillation is then performed to obtain peach polyphenols.

[0097] The organic solvent is a mixture of dichloromethane and n-butanol in a volume ratio of 8:4;

[0098] The conditions for molecular distillation are as follows: distillation condensation temperature of 6°C, scraper rotation speed of 200 r / min, feed flow rate of 3 mL / min, system vacuum of 60 Pa, heating to 177°C, and collecting the distillate.

[0099] S7. Preparation of peach blossom extract: 4 parts by weight of peach blossom essential oil obtained in step S2, 5 parts by weight of peach blossom polysaccharide obtained in step S3, 3 parts by weight of peach blossom flavonoids, 6 parts by weight of peach blossom whitening protein peptide obtained in step S5, and 1.5 parts by weight of peach blossom polyphenols obtained in step S6 are stirred and mixed for 15 minutes to obtain peach blossom extract.

[0100] Example 4

[0101] The difference from Example 3 is that the complex enzyme is a single cellulase.

[0102] Example 5

[0103] The difference compared to Example 3 is that the complex enzyme is a single pectinase.

[0104] Example 6

[0105] The difference from Example 3 is that the complex protease is a single neutral protease.

[0106] Example 7

[0107] The difference from Example 3 is that the complex protease is a single papain.

[0108] Comparative Example 1

[0109] The difference from Example 3 is that no complex enzyme was added in step S3.

[0110] Specifically as follows:

[0111] S3. Preparation of peach blossom polysaccharides and peach blossom flavonoids: The solid from step S2 was added to water, with a solid-liquid ratio of 1:6 g / mL. Snail extract obtained in Preparation Example 3 was added at a rate of 5.5 wt%. The mixture was heated to 47°C and enzymatically hydrolyzed for 3 hours to inactivate the enzyme. An equal volume of potassium carbonate solution with pH = 9.5 was added and heated to 42°C for extraction for 2 hours. The mixture was filtered, and the residue was retained. Ethanol was added to the filtrate until the ethanol content of the system reached 82 wt%. The mixture was allowed to precipitate for 4 hours, filtered, and the solid was collected, washed, and dried to obtain peach blossom polysaccharides. The ethanol in the filtrate was recovered, and acid was added to adjust the pH of the solution to 5.7. The mixture was allowed to precipitate for 1.5 hours, filtered, and the solid was collected, washed, and dried to obtain peach blossom flavonoids.

[0112] Comparative Example 2

[0113] The difference from Example 3 is that snail extract was not added in step S3.

[0114] Specifically as follows:

[0115] S3. Preparation of peach blossom polysaccharides and peach blossom flavonoids: The solid from step S2 was added to water, with a solid-liquid ratio of 1:6 g / mL. A compound enzyme was added at a dosage of 5.5 wt%. The mixture was heated to 47°C and enzymatically hydrolyzed for 3 hours. The enzyme was then inactivated. An equal volume of potassium carbonate solution with pH = 9.5 was added and heated to 42°C for extraction for 2 hours. The mixture was filtered, and the residue was retained. Ethanol was added to the filtrate until the ethanol content of the system reached 82 wt%. The mixture was allowed to precipitate for 4 hours. The solid was then filtered, collected, washed, and dried to obtain peach blossom polysaccharides. The ethanol in the filtrate was recovered, and acid was added to adjust the pH of the solution to 5.7. The mixture was allowed to precipitate for 1.5 hours. The solid was then filtered, collected, washed, and dried to obtain peach blossom flavonoids.

[0116] The complex enzyme comprises cellulase and pectinase in a mass ratio of 6:2.

[0117] Comparative Example 3

[0118] The difference from Example 3 is that no complex protease was added in step S4.

[0119] Specifically as follows:

[0120] S4. Preparation of peach blossom protein peptides: Peach blossom pollen from step S1 was added to water, with a solid-liquid ratio of 1:8.5 g / mL. Snail extract obtained in Preparation Example 3 was added at a rate of 4.5 wt%. The mixture was heated to 42°C and enzymatically hydrolyzed for 2 hours to inactivate the enzyme. The mixture was then filtered, and the residue was retained. The filtrate was dialyzed for 4 hours using a dialysis bag with a pore size of 3 kDa. The dialysate was then freeze-dried to obtain peach blossom protein peptides.

[0121] Comparative Example 4

[0122] The difference from Example 3 is that snail extract was not added in step S4.

[0123] Specifically as follows:

[0124] S4. Preparation of peach blossom protein peptides: Peach blossom pollen from step S1 was added to water, with a solid-liquid ratio of 1:8.5 g / mL. A complex protease was added at a rate of 4.5 wt%. The mixture was heated to 42°C and enzymatically hydrolyzed for 2 hours. The enzyme was then inactivated and filtered. The filter residue was retained. The filtrate was dialyzed through a dialysis bag with a pore size of 3 kDa for 4 hours. The dialysate was then freeze-dried to obtain peach blossom protein peptides.

[0125] The complex protease comprises neutral protease and papain in a mass ratio of 4:3.

[0126] Comparative Example 5

[0127] The difference from Example 3 is that copper nitrate was not added in step S5.

[0128] Specifically as follows:

[0129] S5. Preparation of peach blossom whitening protein peptide: Dissolve 10 parts by weight of the peach blossom protein peptide obtained in step S4 in 100 parts by weight of water, add 2.2 parts by weight of zinc nitrate, stir and react for 25 min, dialyze for 3 h using a dialysis bag with a pore size of 3 kDa, freeze dry the dialysate to obtain peach blossom whitening protein peptide.

[0130] Comparative Example 6

[0131] The difference from Example 3 is that zinc nitrate was not added in step S5.

[0132] Specifically as follows:

[0133] S5. Preparation of peach blossom whitening protein peptide: Dissolve 10 parts by weight of the peach blossom protein peptide obtained in step S4 in 100 parts by weight of water, add 2.2 parts by weight of copper nitrate, stir and react for 25 min, dialyze for 3 h using a dialysis bag with a pore size of 3 kDa, freeze dry the dialysate to obtain peach blossom whitening protein peptide.

[0134] Comparative Example 7

[0135] The difference from Example 3 is that peach blossom essential oil was not added in step S7.

[0136] Specifically as follows:

[0137] S7. Preparation of peach blossom extract: Mix 5 parts by weight of peach blossom polysaccharide obtained in step S3, 3 parts by weight of peach blossom flavonoids, 6 parts by weight of peach blossom whitening protein peptide obtained in step S5, and 1.5 parts by weight of peach blossom polyphenol obtained in step S6, and stir for 15 minutes to obtain peach blossom extract.

[0138] Comparative Example 8

[0139] The difference compared to Example 3 is that peach polysaccharide was not added in step S7.

[0140] Specifically as follows:

[0141] S7. Preparation of peach blossom extract: 4 parts by weight of peach blossom essential oil obtained in step S2, 3 parts by weight of peach blossom flavonoids obtained in step S3, 6 parts by weight of peach blossom whitening protein peptides obtained in step S5, and 1.5 parts by weight of peach blossom polyphenols obtained in step S6 are stirred and mixed for 15 minutes to obtain peach blossom extract.

[0142] Comparative Example 9

[0143] The difference from Example 3 is that peach flavonoids were not added in step S7.

[0144] Specifically as follows:

[0145] S7. Preparation of peach blossom extract: 4 parts by weight of peach blossom essential oil obtained in step S2, 5 parts by weight of peach blossom polysaccharide obtained in step S3, 6 parts by weight of peach blossom whitening protein peptide obtained in step S5, and 1.5 parts by weight of peach blossom polyphenol obtained in step S6 are stirred and mixed for 15 minutes to obtain peach blossom extract.

[0146] Comparative Example 10

[0147] The difference compared to Example 3 is that peach blossom whitening peptides were not added in step S7.

[0148] Specifically as follows:

[0149] S7. Preparation of peach blossom extract: 4 parts by weight of peach blossom essential oil obtained in step S2, 5 parts by weight of peach blossom polysaccharide obtained in step S3, 3 parts by weight of peach blossom flavonoids, and 1.5 parts by weight of peach blossom polyphenols obtained in step S6 were stirred and mixed for 15 minutes to obtain peach blossom extract.

[0150] Comparative Example 11

[0151] The difference from Example 3 is that the peach blossom whitening protein peptide in step S7 is replaced by the peach blossom protein peptide obtained in step S4.

[0152] Specifically as follows:

[0153] S7. Preparation of peach blossom extract: 4 parts by weight of peach blossom essential oil obtained in step S2, 5 parts by weight of peach blossom polysaccharide obtained in step S3, 3 parts by weight of peach blossom flavonoids, 6 parts by weight of peach blossom protein peptide obtained in step S4, and 1.5 parts by weight of peach blossom polyphenol obtained in step S6 are stirred and mixed for 15 minutes to obtain peach blossom extract.

[0154] Comparative Example 12

[0155] The difference from Example 3 is that peach polyphenols were not added in step S7.

[0156] Specifically as follows:

[0157] S7. Preparation of peach blossom extract: 4 parts by weight of peach blossom essential oil obtained in step S2, 5 parts by weight of peach blossom polysaccharide obtained in step S3, 3 parts by weight of peach blossom flavonoids, and 6 parts by weight of peach blossom whitening protein peptide obtained in step S5 are stirred and mixed for 15 minutes to obtain peach blossom extract.

[0158] Test Example 1

[0159] The peach blossom extracts obtained in Examples 1-7 and Comparative Examples 1-12 of this invention were dissolved in a 60wt% ethanol solution to prepare a sample solution with a concentration of 1mg / mL.

[0160] 1. Determination of DPPH· scavenging ability

[0161] Prepare a 40 mg / L DPPH solution.

[0162] Reference standard determination: Pipette 1 mL of sample solution and 8 mL of DPPH solution into a test tube, mix quickly, and incubate in the dark. Measure the absorbance at 517 nm every 10 min. A 60% (v / v) ethanol aqueous solution was used as a blank control, and ascorbic acid was used as a control group. Calculate the DPPH· scavenging rate of the sample:

[0163] DPPH clearance rate = (A 空白 -A 样品 ) / A 空白 ×100%

[0164] 2. Determination of hydroxyl radical scavenging ability

[0165] Take 2 mL of sample solution, 2 mL of 9 mmol / L FeSO4, and 2 mL of 9 mmol / L salicylic acid-ethanol solution, and finally add 0.06% H2O2 solution to start the reaction. React at 37℃ in a water bath for 30 min. Using deionized water as a control, dilute to volume with 60% ethanol solution, and measure the absorbance of the test solution at a wavelength of 510 nm. Since the sample solution itself also has absorbance at 510 nm, 2 mL of each sample solution, 2 mL of 9 mmol / L FeSO4, and 2 mL of 9 mmol / L salicylic acid-ethanol solution are used as the background absorbance for dilution to volume when measuring absorbance. Ascorbic acid is used as a control group.

[0166] Hydroxyl radical scavenging rate = [A0 - (A x -A x0 )] / A0×100%

[0167] Where: A0—absorbance of blank control solution; A x —Absorbance after adding sample solution; A x0 —Absorbance of the solution without H2O2 background.

[0168] The results are shown in Table 1.

[0169] Table 1

[0170]

[0171]

[0172] As can be seen from the table above, the peach blossom extracts obtained in Examples 1-3 of this invention have good antioxidant activity.

[0173] Test Example 2

[0174] The peach blossom extracts obtained in Examples 1-7 and Comparative Examples 1-12 of this invention were dissolved in a 60wt% ethanol solution to prepare a sample solution with a concentration of 1mg / mL.

[0175] The detection reagents and sample solutions were added sequentially to the ELISA plate. After adding 100 U / mL tyrosinase solution, the plate was incubated at 37°C for 10 min. Then, 0.08 mg / mL levodopa solution was added and the reaction was allowed to proceed for another 10 min. The OD value at 475 nm was then measured. Arbutin was used as the control group. The tyrosinase inhibition rate was calculated using the following formula:

[0176] Tyrosinase inhibition rate = [(AB) - (CD)] / (AB) × 100%

[0177] In the formula: A is 100 μL pH 6.8 PBS solution + 50 μL tyrosinase + 50 μL L-DOPA solution; B is 150 μL pH 6.8 PBS solution + 50 μL tyrosinase; C is 50 μL pH 6.8 PBS solution + 50 μL sample solution + 50 μL tyrosinase + 50 μL L-DOPA solution; D is 100 μL pH 6.8 PBS solution + 50 μL sample + 50 μL tyrosinase.

[0178] The results are shown in Table 2.

[0179] Table 2

[0180]

[0181]

[0182] As shown in the table above, the peach blossom extracts prepared in Examples 1-3 of this invention have good tyrosinase inhibitory activity.

[0183] Example 8

[0184] This embodiment provides a facial mask containing peach blossom extract, and the preparation method includes the following steps:

[0185] (1) Add 7 parts by weight of sodium hyaluronate, 2 parts by weight of nicotinamide, 1 part by weight of arbutin and 0.2 parts by weight of disodium EDTA to 30 parts by weight of deionized water, heat to 50°C, mix evenly, and cool to room temperature to obtain phase A.

[0186] (2) Mix 0.5 parts by weight of tetrahydrocurcumin, 0.5 parts by weight of menthol, 2 parts by weight of glycerol, 3 parts by weight of jojoba oil and 2 parts by weight of grapeseed oil, heat to 55°C, stir and mix evenly, and cool to room temperature to obtain phase B;

[0187] (3) Mix phase A and phase B, add 10 parts by weight of peach blossom extract prepared in Example 1 and 1 part by weight of carbomer, emulsify at 10000r / min for 20min, filter, discharge, and obtain a face mask containing peach blossom extract.

[0188] Example 9

[0189] This embodiment provides a facial mask containing peach blossom extract, and the preparation method includes the following steps:

[0190] (1) Add 10 parts by weight of sodium hyaluronate, 4 parts by weight of nicotinamide, 2 parts by weight of arbutin and 0.4 parts by weight of disodium EDTA to 50 parts by weight of deionized water, heat to 60°C, mix evenly, and cool to room temperature to obtain phase A.

[0191] (2) Mix 1 part by weight of tetrahydrocurcumin, 1 part by weight of menthol, 4 parts by weight of glycerol, 5 parts by weight of jojoba oil and 4 parts by weight of grapeseed oil, heat to 65°C, stir and mix evenly, cool to room temperature to obtain phase B;

[0192] (3) Mix phase A and phase B, add 15 parts by weight of peach blossom extract prepared in Example 2 and 2 parts by weight of carbomer, emulsify at 10000r / min for 20min, filter, discharge, and obtain a face mask containing peach blossom extract.

[0193] Example 10

[0194] This embodiment provides a facial mask containing peach blossom extract, and the preparation method includes the following steps:

[0195] (1) Add 8.5 parts by weight of sodium hyaluronate, 3 parts by weight of nicotinamide, 1.5 parts by weight of arbutin and 0.3 parts by weight of disodium EDTA to 40 parts by weight of deionized water, heat to 55°C, mix evenly, and cool to room temperature to obtain phase A.

[0196] (2) Mix 0.7 parts by weight of tetrahydrocurcumin, 0.7 parts by weight of menthol, 3 parts by weight of glycerol, 4 parts by weight of jojoba oil and 3 parts by weight of grapeseed oil, heat to 60°C, stir and mix evenly, cool to room temperature to obtain phase B;

[0197] (3) Mix phase A and phase B, add 12 parts by weight of peach blossom extract prepared in Example 3 and 1.5 parts by weight of carbomer, emulsify at 10000r / min for 20min, filter, discharge, and obtain a face mask containing peach blossom extract.

[0198] The difference between Examples 11-14 and Comparative Examples 13-24 and Example 10 is that the peach blossom extracts were prepared from Examples 4-7 and Comparative Examples 1-12, respectively.

[0199] Test Example 3

[0200] Healthy female subjects were selected for the experiment and randomly divided into 19 groups: Examples 8-14 and Comparative Examples 13-24, with 10 subjects in each group. The subjects applied a prepared mask containing peach blossom extract to the left side of their face, while the other side remained untreated. The experiment lasted two months. Skin samples were analyzed at the end of week 1, week 4, and at the end of the entire experiment. Subjects sat quietly for 30 minutes in a temperature- and humidity-controlled environment before the tests began, evaluating the product's effectiveness in improving skin moisture content, elasticity, fine lines, roughness, and melanin content. All results are the average of the three tests conducted at the end of week 1, week 4, and the end of the entire experiment.

[0201] 1. Difference in skin moisture content

[0202] The calculation formula is as follows: Skin moisture content difference (%) = [Moisture content after use - Moisture content before use] / Moisture content before use × 100%

[0203] The test period focused on the change in skin moisture content over time in the experimental area. A higher value indicates higher skin moisture content and better moisturizing effect, while a lower value indicates poorer moisturizing effect.

[0204] 2. Changes in skin elasticity

[0205] The calculation formula is as follows: Skin elasticity difference (%) = [Skin elasticity after use - Skin elasticity before use] / Skin elasticity before use × 100%

[0206] The test period was used to study the changes in skin elasticity in the experimental area over time. A higher value indicates greater skin elasticity, and vice versa.

[0207] 3. Changes in fine lines

[0208] The calculation formula is as follows: Fine line difference (%) = [Amount of fine lines after use - Amount of fine lines before use] / Amount of fine lines before use × 100%

[0209] The test period was used to study the changes in the amount of fine lines on the skin in the experimental area over time. The higher the value, the greater the amount of fine lines, and vice versa.

[0210] 4. Changes in skin roughness

[0211] The calculation formula is as follows: Skin roughness difference (%) = [Skin roughness after use - Skin roughness before use] / Skin roughness before use × 100%

[0212] The skin roughness in the experimental area changed over time during the testing period. The higher the value, the rougher the skin; conversely, the lower the value, the smoother and more delicate the skin.

[0213] 5. Changes in skin melanin content

[0214] The calculation formula is as follows: Melanin content difference (%) = [Melanin content after use - Melanin content before use] / Melanin content before use × 100%

[0215] The test period focused on the change in melanin content in the experimental area over time. A higher melanin content indicates darker skin, and vice versa.

[0216] The results are shown in Table 3.

[0217] Table 3

[0218]

[0219]

[0220] As can be seen from the table above, the facial masks containing peach blossom extract prepared in Examples 8-10 of this invention have good effects in removing wrinkles, rejuvenating skin, reducing fine lines, moisturizing, and whitening.

[0221] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing peach blossom extract, characterized in that, Specifically, the steps include the following: S1. Processing of peach blossoms: Pick 1000 parts by weight of fresh peach blossoms, separate the peach blossom pollen from the peach blossom petals, wash them, dry them, and crush them to obtain peach blossom pollen and peach blossom petal powder. S2. Preparation of peach blossom essential oil: Peach blossom essential oil is obtained by supercritical fluid extraction of peach blossom petal powder from step S1, and the solid is dried and stored for later use; The conditions for supercritical fluid extraction are: extraction pressure: 25-35 MPa, extraction temperature: 30-40℃, CO2 flow rate: 7-12 L / h, and extraction time: 1-3 h. S3. Preparation of peach blossom polysaccharides and peach blossom flavonoids: The solid from step S2 is added to water, with a solid-liquid ratio of 1:5-7 g / mL. Snail extract and compound enzyme are added at 3-5 wt% and 1-2 wt%, respectively. The mixture is heated to 45-50℃ for enzymatic hydrolysis for 2-4 hours to inactivate the enzyme. An equal volume of sodium carbonate or potassium carbonate solution with pH=9-10 is added and heated to 40-45℃ for extraction for 1-3 hours. The mixture is filtered, and the residue is retained. Ethanol is added to the filtrate until the ethanol content of the system is 80-85 wt%. Precipitation is carried out for 3-5 hours, filtered, and the solid is collected, washed, and dried to obtain peach blossom polysaccharides. The ethanol in the filtrate is recovered, and acid is added to adjust the pH of the solution to 5.5-6. Precipitation is carried out for 1-2 hours, filtered, and the solid is collected, washed, and dried to obtain peach blossom flavonoids. The complex enzyme includes cellulase and pectinase in a mass ratio of 5-7:

2. S4. Preparation of peach blossom protein peptides: Peach blossom pollen from step S1 is added to water, with a solid-liquid ratio of 1:7-10 g / mL. Snail extract and complex protease are added at 2-4 wt% and 1-2 wt%, respectively. The mixture is heated to 40-45℃ and enzymatically hydrolyzed for 3-5 hours. The enzyme is then inactivated, filtered, and the residue is retained. The filtrate is dialyzed using a dialysis bag with a pore size of 2-4 kDa for 3-5 hours. The dialysate is then freeze-dried to obtain peach blossom protein peptides. The complex protease comprises neutral protease and papain in a mass ratio of 3-5:2-4. S5. Preparation of peach blossom whitening protein peptide: Dissolve 10 parts by weight of the peach blossom protein peptide obtained in step S4 in 100 parts by weight of water, add 1-2 parts by weight of copper salt and 0.5-1 parts by weight of zinc salt, stir and react for 20-30 min, dialyze using a dialysis bag with a pore size of 2-4 kDa for 2-4 h, freeze-dry the dialysate to obtain peach blossom whitening protein peptide; wherein the copper salt is selected from at least one of copper chloride, copper sulfate, and copper nitrate, and the zinc salt is selected from at least one of zinc chloride, zinc sulfate, and zinc nitrate; S6. Molecular distillation: The filter residue from step S3 and step S4 are mixed and added to 500 parts by weight of organic solvent. The mixture is heated under reflux and stirred for 2-4 hours. After filtration, the solvent is removed from the filtrate under reduced pressure to obtain an organic extract. Molecular distillation is then performed to obtain peach polyphenols. The organic solvent is a mixture of dichloromethane and n-butanol in a volume ratio of 7-10:3-5; The conditions for molecular distillation are as follows: distillation condensation temperature of 5-7℃, scraper rotation speed of 170-220 r / min, feed flow rate of 2-4 mL / min, system vacuum of 50-70 Pa, heating to 170-185℃, and collecting the distillate. S7. Preparation of peach blossom extract: Mix 3-5 parts by weight of peach blossom essential oil obtained in step S2, 4-6 parts by weight of peach blossom polysaccharide obtained in step S3, 2-4 parts by weight of peach blossom flavonoids, 5-7 parts by weight of peach blossom whitening protein peptide obtained in step S5, and 1-2 parts by weight of peach blossom polyphenols obtained in step S6 evenly to obtain peach blossom extract. The snail extract is prepared as follows: the snail shell is removed, minced, added to water, frozen with liquid nitrogen, thawed at room temperature, repeated 2-3 times, filtered, and the filtrate is freeze-dried to obtain the snail extract; the mass ratio of snail to water is 10-12:30-50, and the liquid nitrogen freezing time is 10-15 min.

2. A peach blossom extract prepared by the method described in claim 1.

3. A facial mask containing peach blossom extract, characterized in that, It is prepared from the following raw materials in parts by weight: 10-15 parts of peach blossom extract as described in claim 2, 7-10 parts of sodium hyaluronate, 2-4 parts of nicotinamide, 1-2 parts of arbutin, 0.5-1 part of tetrahydrocurcumin, 0.2-0.4 parts of disodium EDTA, 1-2 parts of carbomer, 3-5 parts of jojoba oil, 2-4 parts of grape seed oil, 0.5-1 part of menthol, 2-4 parts of glycerin, and 30-50 parts of deionized water.

4. A method for preparing a facial mask containing peach blossom extract as described in claim 3, characterized in that, Includes the following steps: (1) Sodium hyaluronate, nicotinamide, arbutin and disodium EDTA were added to deionized water, heated to 50-60℃, mixed evenly, and cooled to room temperature to obtain phase A; (2) Mix tetrahydrocurcumin, menthol, glycerin, jojoba oil and grape seed oil, heat to 55-65℃, stir and mix evenly, cool to room temperature to obtain phase B; (3) Mix phase A and phase B, add peach blossom extract and carbomer, emulsify, filter, discharge, and obtain a face mask containing peach blossom extract.

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