A composition for improving skin water content, its preparation method and application

Abstract

The present invention discloses a composition for improving skin water content, its preparation method and application, belonging to the technical field of functional foods. The composition comprises the following raw materials in parts by weight: 10,000 - 12,000 parts of fish collagen peptide, 100 - 200 parts of bonito elastin peptide, 20 - 50 parts of sodium hyaluronate, 20 - 50 parts of yeast extract, 20 - 50 parts of chitosan oligosaccharide, 20 - 50 parts of vitamin C, and 0.2 - 0.45 parts of niacinamide; the preparation process of the fish collagen peptide is as follows: the raw materials are taken for pretreatment, enzymolyzed by a composite enzyme, and the filtrate is taken and dried to obtain. The composition of the present invention can increase skin elasticity, improve skin condition, and realize its application in the preparation of products for improving skin water content.

Description

Technical Field

[0001] The present invention belongs to the technical field of functional foods, and particularly relates to a composition, a preparation method thereof, and an application thereof. Background Art

[0002] Collagen is the most abundant protein in the human body and is mainly present in human skin, bones, eyes, teeth, tendons, internal organs, etc.; its functions include maintaining the shape and structure of the skin and tissues and organs, and repairing damaged tissues. Therefore, the loss of collagen will cause the elastic network that supports the skin to break, and the skin tissue will atrophy and collapse, resulting in aging phenomena such as dryness, roughness, relaxation, wrinkles, enlarged pores, dullness, and skin spots. Timely supplementation of collagen has a very good effect on improving skin problems and delaying aging.

[0003] The results of many in vitro experiments, animal experiments, and cell experiments on collagen peptides have shown that collagen peptides have good effects in delaying the natural aging of the skin and inhibiting photo-damage caused by ultraviolet rays. In recent years, the research on collagen peptide products at home and abroad has mainly focused on the field of cosmetic technology, and through the synergistic effect of collagen peptide raw materials and other daily chemical ingredients, the effect of effectively stimulating the skin to synthesize collagen is achieved.

[0004] In addition, some researchers have studied the anti-skin aging effect and mechanism of bird's nest collagen peptide drinks. The results show that: the skin moisture of the subjects taking bird's nest collagen peptides has increased, wrinkles and spots have improved, and the sleep quality of the vast majority has improved, that is, bird's nest collagen peptide drinks have an effect on increasing skin moisture, have an improvement effect on wrinkles and spots, and are helpful for sleep quality.

[0005] Chinese Patent CN116491615A proposes a Sacha Inchi oil collagen peptide beverage composition, including collagen peptide, Sacha Inchi oil, Haematococcus pluvialis oil, cherry blossom extract, sodium hyaluronate, emulsifier, edible oil, and water. The obtained beverage composition has the effects of anti-aging, firming the skin, and moisturizing.

[0006] Chinese Patent CN116762963A discloses a whitening and anti-aging collagen peptide drink, including the following raw materials: purified water, fish collagen peptide, caviar extract, passion fruit concentrate, citric acid monohydrate, DL-malic acid, lemon concentrate, β-carotene, passion fruit essence, carboxymethyl cellulose sodium, erythritol, γ-aminobutyric acid, masking flavor essence, vitamin C, nisin, ferrous gluconate, sucralose, acerola cherry powder, sodium ferric ethylenediaminetetraacetate, sodium citrate, instant olive fruit powder, grape seed extract, niacinamide, mogroside, heme iron, which has good whitening effects, has the effects of enhancing skin elasticity, and anti-aging effects.

[0007] It can be seen that improving the skin condition through collagen peptide drinks is a feasible way. Currently, the main difficulties and technical problems of collagen peptide products are that the collagen molecules themselves are relatively large, and it is difficult for the oral collagen peptide drinks to be directly absorbed by the human body. Summary of the Invention

[0008] In view of the problems existing in the prior art, the present invention provides a composition, its preparation method and application. The present invention uses a fine processing method to decompose collagen molecules into smaller low-molecular-weight collagens and combines them with other antioxidants to provide a composition.

[0009] To achieve the above object, in the first aspect, the present invention provides a composition, which includes the following raw materials in parts by weight:

[0010] 10000 - 12000 parts of fish collagen peptide, 100 - 200 parts of bonito elastin peptide, 20 - 50 parts of sodium hyaluronate, 20 - 50 parts of yeast extract, 20 - 50 parts of chitosan oligosaccharide, 20 - 50 parts of vitamin C, and 0.2 - 0.45 parts of niacinamide;

[0011] The preparation process of the fish collagen peptide is as follows:

[0012] Take the raw materials for pretreatment, carry out enzymatic hydrolysis with a composite enzyme, and take the filtrate for drying to obtain;

[0013] The conditions of the pretreatment are: after washing, freeze-drying, crushing, and heat treatment of the raw materials, demineralization is carried out with an acid solution, and degreasing is carried out with an alkali solution;

[0014] Among them, the acid solution is a mixed aqueous solution of sodium dihydrogen phosphate and citric acid, and the total mass fraction of sodium dihydrogen phosphate and citric acid is 5% - 15%; the molar ratio of sodium dihydrogen phosphate to citric acid in the acid solution is 1:2 - 5;

[0015] The alkali solution is an aqueous solution of sodium bicarbonate with a mass fraction of 0.5% - 1.5%;

[0016] The composite enzyme is papain, flavor protease, and bromelain with a mass ratio of 1:1 - 3:1 - 3.

[0017] Freeze-drying and then crushing the raw materials, combined with the heat treatment process, can loosen the surface structure and internal structure of fish skin or fish scales, increase the contact opportunity between the raw materials and the treatment liquid, promote the separation of impurities such as fat and the dissolution efficiency of collagen, and then, combined with mild demineralization and degreasing processes, high-purity collagen peptide can be obtained. Combined with the defined enzymatic hydrolysis with a composite enzyme, the present invention decomposes collagen molecules into smaller low-molecular-weight collagens through a fine processing method, which is beneficial to be directly absorbed by the human body and can better improve the skin condition.

[0018] In a preferred embodiment, the raw material is at least one of fish scales and fish skin; preferably at least one of tilapia fish scales and tilapia fish skin.

[0019] In a preferred embodiment, the conditions for pulverization are: pulverized to 50 - 300 mesh.

[0020] In a preferred embodiment, the conditions for heat treatment are: adding water, the volume - mass ratio of water to the raw material is 5 - 15:1, unit mL:g, treating at 80 - 100 °C for 0.5 - 2.5 h.

[0021] In a preferred embodiment, the conditions for de - calcification are: adding an acid solution, the volume - mass ratio of the acid solution to the raw material is 4 - 10:1, unit mL:g, treating at room temperature for 20 - 50 min.

[0022] In a preferred embodiment, the conditions for degreasing are: adding an alkali solution, the volume - mass ratio of the alkali solution to the raw material is 4 - 10:1, unit mL:g, treating at room temperature for 30 - 60 min.

[0023] In a preferred embodiment, the conditions for enzymatic hydrolysis are: solid - liquid ratio 1:5 - 15, unit g:mL; the dosage of the composite enzyme is 50 - 500 U / g of substrate; pH is 5 - 7.5; temperature is 50 - 60 °C; enzymatic hydrolysis time is 2 - 6 h.

[0024] In a preferred embodiment, the protein content of the fish collagen peptide ≥90%; the hydroxyproline content ≥8%.

[0025] Elastin plays an important role in skin elasticity. With the increase of age, elastin will gradually decrease, resulting in skin aging, sagging and wrinkle formation. Supplementing elastin can increase elasticity, eliminate wrinkles, and keep the skin young, delicate and elastic.

[0026] Sodium hyaluronate, also known as sodium hyaluronate, can promote the synthesis of dermal collagen and elastic fibers, prevent water from losing through the epidermis, lock in skin moisture, achieve the effects of moisturizing and increasing skin luster. Small - molecule hyaluronic acid can penetrate into the dermis layer, promote blood microcirculation, be beneficial to the absorption of nutrients by the skin, and play a health care role in beauty and anti - wrinkle.

[0027] Yeast extract has physiological functions of antioxidant, anti - aging, preventing skin aging and pigmentation, and anti - glycation. When fats in food are decomposed in the body, a large number of free radicals are produced. These free radicals interfere with or hinder the sugar metabolism function, resulting in an excessive sugar concentration in the blood. The mechanism of action of glutathione, a strong antioxidant, can reduce the sugar concentration in the body, thereby reducing the probability of the Maillard reaction with proteins.

[0028] Chitosan oligosaccharide can promote the synthesis of hyaluronic acid, providing a continuous source of sodium hyaluronate; and as a precursor for the synthesis of glycosaminoglycan chains, it helps to repair cartilage damage and improve lubrication effect.

[0029] Vitamin C can promote the transcription and stability of procollagen mRNA, promote keratinocyte differentiation and skin barrier function, provide electrons to eliminate potential free radicals, promote the hydroxylation of polypeptide chains as a cofactor of proline and lysine hydroxylase, and stabilize collagen fibers. During the translation of DNA in fibroblast nuclei, vitamin C catalyzes the connection of immature amino acid groups O and H to the polypeptide chain to stabilize the extracellular matrix. The simultaneous use of collagen and vitamin C can prevent skin atrophy induced by intrinsic oxidative stress, and the two have a synergistic effect and reduce oxidized vitamins.

[0030] Niacinamide can inhibit the activity of tyrosinase, thereby reducing the production of dopa; inhibit the formation and transfer of melanin, playing the role of whitening and lightening spots; accelerate keratin metabolism and prevent the transfer of melanin to the epidermis.

[0031] The present invention takes high-content collagen peptides (10g - 12g / 25mL), elastin peptides, sodium hyaluronate, yeast extract, and chitosan oligosaccharide as the main active ingredients. While supplementing collagen, it can also enhance the moisturizing and antioxidant capabilities of the skin. The combination of auxiliary nutrients such as vitamin C and niacinamide, as well as the small molecule treatment of collagen, enables the active ingredients to be better utilized and absorbed. The prepared composition for improving skin condition can improve skin moisture content, elasticity and firmness, reduce wrinkles, and effectively improve skin condition.

[0032] Preferably, the composition further includes at least one of a sweetener, an acidulant, a fragrance, fruit juice, and water.

[0033] More preferably, in every 25 mL of the composition, it consists of the following ingredients: fish collagen peptide 10000 - 12000 mg, erythritol 1 - 1.5 g, bonito elastin peptide 100 - 500 mg, sodium hyaluronate 20 - 50 mg, yeast extract 20 - 50 mg, chitosan oligosaccharide 20 - 50 mg, vitamin C 20 - 50 mg, niacinamide 0.2 - 0.45 mg, sweetener 0.11 - 0.25 mg, acidulant 0.4 - 0.5 g, fragrance 0.025 - 0.04 g, fruit juice 500 - 1000 mg, and the balance of water.

[0034] In a preferred embodiment, the fruit juice includes at least one of litchi clear juice, purple carrot juice, blueberry concentrated juice, and cranberry concentrated juice, and more preferably a mixture of litchi clear juice and purple carrot juice with a volume ratio of 0.5 - 2:1.

[0035] In a preferred embodiment, the sweetener is selected from at least one of stevioside, sucralose, and mogroside, and more preferably a mixture of stevioside and sucralose with a mass ratio of 1:0.5 - 2.

[0036] In a preferred embodiment, the acidulant is selected from at least one of citric acid and DL - malic acid, and more preferably a mixture of citric acid and DL - malic acid with a mass ratio of 1:0.5 - 2.

[0037] In a preferred embodiment, the flavor is selected from at least one of litchi essence, raspberry flavor, and cherry essence.

[0038] In a second aspect, the present invention provides a method for preparing the aforementioned composition, comprising the following steps:

[0039] 1) Mix fish collagen peptide, erythritol, skipjack elastin peptide, sodium hyaluronate, yeast extract, chitosan oligosaccharide, vitamin C, and niacinamide evenly to obtain mixture 1;

[0040] 2) Heat 60% - 85% of the water in the formula amount, add mixture 1 obtained in step 1), and dissolve completely to obtain mixture 2;

[0041] 3) Add fruit juice, sweetener, and acidulant to mixture 2, mix evenly to obtain mixture 3; finally, add essence and the remaining water in the formula amount to obtain the composition for improving skin condition.

[0042] In a preferred embodiment, in step 2), the heating temperature is 85 - 95°C.

[0043] In a preferred embodiment, the sugar content of the composition is 48.5 ± 0.3%; the pH is 4.38 ± 0.15; the total acid is 32.6 ± 0.3 g / kg; the density is 1.13 ± 0.005 g / mL.

[0044] In a third aspect, the present invention provides the application of the aforementioned composition in the preparation of a product for increasing skin moisture content.

[0045] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0046] 1. The present invention uses high - content collagen peptide (10 g - 12 g / 25 mL), elastin peptide, sodium hyaluronate, yeast extract, and chitosan oligosaccharide as the main active ingredients. While supplementing collagen, it can also enhance the moisturizing and antioxidant capabilities of the skin. The combination of auxiliary nutritional ingredients such as vitamin C and niacinamide, as well as the small - molecule treatment of collagen, enables the active ingredients to be better utilized and absorbed.

[0047] 2. The composition prepared by the present invention can improve skin moisture content, elasticity and firmness, reduce wrinkles, and effectively improve the skin condition.

[0048] 3. The composition prepared by the present invention can whiten the skin.

[0049] 4. The fish collagen peptide used in the present invention has a high protein content and can effectively supplement proteins and amino acids. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 It is a diagram showing the effect on wrinkles in Example 1. The left side is the 0th day, and the right side is the 28th day. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0051] It should be noted that the raw materials used in the present invention are all ordinary commercially available products, and their sources are not specifically limited.

[0052] The following are exemplary descriptions of the raw material sources:

[0053] Fish collagen peptide: Model RBCOLLA, purchased from Hubei Ruibang Biotechnology Co., Ltd.;

[0054] Skipjack elastin peptide: Model 2106909090, purchased from Shanghai Ruixinda Health Technology Co., Ltd.;

[0055] Sodium hyaluronate: Model 8.02 - 200,000, purchased from Shandong Focus Frutarom Co., Ltd.;

[0056] Yeast extract: Model FHG, purchased from Xicheng International Trade (Shanghai) Co., Ltd.;

[0057] Chitosan oligosaccharide: Purchased from Shanghai Cheng Yi Dajiankang Technology Group Co., Ltd.;

[0058] Erythritol: Model 40 - 60 mesh, purchased from Beijing Sanyuan Foods Co., Ltd.;

[0059] Concentrated litchi clear juice: Purchased from Shanghai Mincan Health Technology Co., Ltd.;

[0060] Purple carrot juice: Purchased from Henan Zhongda Hengyuan Biotechnology Co., Ltd.;

[0061] Blueberry concentrated juice: Purchased from Orange Xin Foods (Shanghai) Co., Ltd.;

[0062] Litchi essence: Purchased from Shanghai Jieyou Biotechnology Co., Ltd.;

[0063] Raspberry flavor essence: Purchased from Hangzhou Hexin Food Technology Co., Ltd.;

[0064] Cherry essence: Purchased from Hangzhou Hexin Food Technology Co., Ltd.;

[0065] All other raw materials are commercially available.

[0066] Preparation Example 1

[0067] Preparation of fish collagen peptide

[0068] 1) Pretreatment: Take the raw material (tilapia fish scales), wash, freeze-dry (water content 5%), crush to 100 mesh, add water according to the volume-mass ratio of water to raw material of 10:1 (mL:g), and treat at 90 °C for 1.5 h; filter, take the solid component, add an acid solution (mass fraction 10%, molar ratio of sodium dihydrogen phosphate to citric acid 1:4) according to the volume-mass ratio of acid solution to raw material of 8:1 (mL:g), treat at room temperature for 30 min, filter and wash to neutral; add an alkali solution (1% sodium bicarbonate aqueous solution) according to the volume-mass ratio of alkali solution to raw material of 6:1 (mL:g), treat at room temperature for 45 min, filter and wash to neutral to obtain the pretreated raw material;

[0069] 2) Enzymatic hydrolysis: Add water to the pretreated raw material according to the material-liquid ratio of 1:10 (mL:g), adjust the pH to 6, add a composite enzyme (papain, flavor protease and bromelain with a mass ratio of 1:2:2, and the dosage of the composite enzyme is 300 U / g substrate), carry out enzymatic hydrolysis at 55 °C for 4 h, centrifuge to take the supernatant and concentrate it under vacuum, then dialyze to remove salts and freeze-dry under vacuum to obtain fish collagen peptide 1. The protein content of fish collagen peptide 1 is 97.8% (dry basis, detected with reference to "GB 5009.5-2016 National Food Safety Standard Determination of Protein in Foods", the same hereinafter), and the hydroxyproline content ≥ 8% (detected with reference to "GB / T 9695.23-2008 Meat and Meat Products - Determination of Hydroxyproline Content", the same hereinafter).

[0070] Preparation Example 2

[0071] Preparation of fish collagen peptide

[0072] 1) Pretreatment: Take the raw materials (tilapia fish scales and tilapia fish skin, mass ratio 2:1), wash, freeze-dry (water content 6%), crush to 100 mesh, add water according to the volume-mass ratio of water to raw material of 15:1 (mL:g), and treat at 100 °C for 1 h; filter, take the solid component, add an acid solution (mass fraction 5%, molar ratio of sodium dihydrogen phosphate to citric acid 1:3) according to the volume-mass ratio of acid solution to raw material of 10:1 (mL:g), treat at room temperature for 20 min, filter and wash to neutral; add an alkali solution (0.5% sodium bicarbonate aqueous solution) according to the volume-mass ratio of alkali solution to raw material of 8:1 (mL:g), treat at room temperature for 30 min, filter and wash to neutral to obtain the pretreated raw material;

[0073] 2) Enzymatic hydrolysis: Water was added to the pretreated raw materials according to a material-liquid ratio of 1:5 (mL:g), the pH was adjusted to 7, and a composite enzyme (papain, flavor protease, and bromelain with a mass ratio of 1:1:3, and the dosage of the composite enzyme was 400 U / g of substrate) was added. Enzymatic hydrolysis was carried out at 60 °C for 3 h, and the supernatant was obtained by centrifugation and vacuum concentrated, and then desalted by dialysis and freeze-dried under vacuum to obtain fish collagen peptide 2. The protein content of fish collagen peptide 1 was 95.6% (dry basis), and the hydroxyproline content was ≥8%.

[0074] Example 1

[0075] Preparation of the composition

[0076] Ingredient list (per 25 mL): Fish collagen peptide (fish collagen peptide 1) 11000 mg, erythritol 1 g, bonito elastin peptide 100 mg, sodium hyaluronate 50 mg, yeast extract 20 mg, chitosan oligosaccharide 20 mg, vitamin C 20 mg, niacinamide 0.2 mg, sweetener (steviol glycoside and sucralose, mass ratio 1:1) 0.15 mg, acidulant (citric acid and DL-malic acid, mass ratio 1:1) 0.5 g, food flavor (lychee flavor) 0.04 g, fruit juice (concentrated lychee clear juice, purple carrot juice, volume ratio 10:1) 0.5 g, and the balance is water.

[0077] Production process:

[0078] 1) First, mix fish collagen peptide, erythritol, bonito elastin peptide, sodium hyaluronate, yeast extract, chitosan oligosaccharide, vitamin C, and niacinamide evenly to obtain mixture 1;

[0079] 2) Add hot water at 90 - 95 °C accounting for 80% of the total water consumption to a high-speed stirring tank, start the maximum stirring speed, slowly put mixture 1 into the stirring tank, and after complete dissolution; then slowly put fruit juice, sweetener, and acidulant into the stirring tank in sequence; finally, add flavor and the remaining water to make up to the required sugar content to obtain the said composition.

[0080] Detect that the total acid, pH, and density are qualified, confirm the flavor, filter through a 200-mesh sieve, fill, sterilize, and cool to room temperature. Finished product indicators: Sugar content is 48.5 ± 0.3%; pH is 4.38 ± 0.15; Total acid is 32.6 ± 0.3 g / kg; Density is 1.13 ± 0.005 g / mL.

[0081] Example 2

[0082] Preparation of the composition

[0083] Ingredient list (per 25 mL): 10000 mg of fish collagen peptide (fish collagen peptide 1), 1 g of erythritol, 500 mg of bonito elastin peptide, 35 mg of sodium hyaluronate, 35 mg of yeast extract, 50 mg of chitosan oligosaccharide, 35 mg of vitamin C, 0.5 mg of niacinamide, 0.15 mg of sweetener (steviol glycoside and sucralose, mass ratio 1:1), 0.5 g of acidulant (citric acid and DL-malic acid, mass ratio 1:1), 0.04 g of food flavor (raspberry flavor), 0.5 g of fruit juice (blueberry concentrated juice and purple carrot juice, volume ratio 5:1), and the balance is water;

[0084] The preparation process is the same as that of Example 1.

[0085] Example 3

[0086] Preparation of the composition

[0087] Ingredient list (per 25 mL): 12000 mg of fish collagen peptide (fish collagen peptide 2), 1 g of erythritol, 200 mg of bonito elastin peptide, 20 mg of sodium hyaluronate, 50 mg of yeast extract, 30 mg of chitosan oligosaccharide, 20 mg of vitamin C, 0.2 mg of niacinamide, 0.15 mg of sweetener (steviol glycoside and sucralose, mass ratio 1:1), 0.5 g of acidulant (citric acid and DL-malic acid, mass ratio 1:1), 0.04 g of food flavor (cherry flavor), 0.5 g of fruit juice (cranberry concentrated juice and purple carrot juice, volume ratio 10:1), and the balance is water;

[0088] The preparation process is the same as that of Example 1.

[0089] In the process of exploring the composition for improving skin condition in the examples, the technical effects of 6 groups of basic examples were also studied. The specific schemes are as follows:

[0090] Basic Example 1

[0091] The preparation process of the fish collagen peptide used is different from that of fish collagen peptide 1. The only difference is that in the pretreatment step, drying is used instead of freeze-drying (drying at 80 °C until the water content is 5%). The rest is the same as in Example 1. The protein content of the prepared fish collagen peptide is 85.9% (dry basis), and the hydroxyproline content is 7.1%.

[0092] Basic Example 2

[0093] The preparation process of the fish collagen peptide used is different from that of fish collagen peptide 1. The only difference is that in the pretreatment step, degreasing treatment is carried out first, and then decalcification treatment is carried out. The rest is the same as in Example 1. The pretreatment process is as follows:

[0094] Take the raw material (tilapia scales), wash and freeze-dry (water content 5%), crush to 100 mesh, add water according to the volume-mass ratio of water to raw material of 10:1 (mL:g), and treat at 90 °C for 1.5 h; filter, take the solid component, add an alkali solution (1% sodium bicarbonate aqueous solution by mass) according to the volume-mass ratio of alkali solution to raw material of 6:1 (mL:g), treat at room temperature for 45 min, filter and wash until neutral; add an acid solution (10% by mass, the molar ratio of sodium dihydrogen phosphate to citric acid is 1:4) according to the volume-mass ratio of acid solution to raw material of 8:1 (mL:g), treat at room temperature for 30 min, filter and wash until neutral to obtain the pretreated raw material;

[0095] The protein content of the prepared fish collagen peptide is 88.2% (dry basis), and the hydroxyproline content is 7.5%.

[0096] Basic Example 3

[0097] The fish collagen peptide preparation process used is different from that of fish collagen peptide 1, and the only difference is that in the pretreatment step, the acid solution used is an aqueous solution of hydrochloric acid with a mass fraction of 10% (i.e., only hydrochloric acid is used), and the rest is the same as in Example 1. The protein content of the prepared fish collagen peptide is 89.2% (dry basis), and the hydroxyproline content is 7.8%.

[0098] Basic Example 4

[0099] The fish collagen peptide preparation process used is different from that of fish collagen peptide 1, and the only difference is that in the pretreatment step, the alkali solution used is a 1% sodium hydroxide aqueous solution, and the rest is the same as in Example 1. The protein content of the prepared fish collagen peptide is 89.8% (dry basis), and the hydroxyproline content is 7.7%.

[0100] Basic Example 5

[0101] The fish collagen peptide preparation process used is different from that of fish collagen peptide 1, and the only difference is that in the enzymatic hydrolysis step, the complex enzyme is papain, flavor protease and bromelain with a mass ratio of 2:1:2, and the rest is the same as in Example 1. The protein content of the prepared fish collagen peptide is 88.5% (dry basis), and the hydroxyproline content is 7.5%.

[0102] Basic Example 6

[0103] The fish collagen peptide preparation process used is different from that of fish collagen peptide 1, and the only difference is that in the enzymatic hydrolysis step, the complex enzyme is papain, flavor protease and bromelain with a mass ratio of 2:2:1, and the rest is the same as in Example 1. The protein content of the prepared fish collagen peptide is 89.3% (dry basis), and the hydroxyproline content is 7.7%.

[0104] Test Examples

[0105] 1. Selection of Subjects

[0106] Three hundred healthy subjects who volunteered to participate in this test were selected. The inclusion criteria were as follows: aged 35 - 55 years old, female, with canthus wrinkles of grade 2 - 4 and fine lines at the bottom of the eyes of grade 2 - 5; able to accept skin examinations and pre - treatments in the test area; Exclusion criteria: pregnant or lactating women, or those with a pregnancy plan; those currently participating in other tests; those suffering from skin diseases; those with birthmarks, scars, skin pigmentation, inflammation, hirsutism, etc. on the skin around the eyes; those considered unsuitable for participation according to other clinical evaluations.

[0107] In this implementation plan, both "canthus wrinkles of grade 2 - 4" and "fine lines at the bottom of the eyes of grade 2 - 5" were obtained by detecting with a VISIA skin detector.

[0108] 2. Grouping: The subjects were randomly divided into 10 groups, and there were no significant differences in the basic parameters among the groups. Subjects in Examples 1 - 3 and Basic Examples 1 - 6 drank 250 mL of the corresponding composition for improving skin condition every day. The control group was not given any special treatment and drank continuously for 28 days.

[0109] 3. Tests on Skin Water Content, Elasticity and Firmness:

[0110] The positions on both sides of the nose wing and directly below the eyeball were selected as the measurement areas. A Corneometer CM 825 - type probe was used to measure the water content of the skin stratum corneum, and a Cutometer MPA 580 - type probe was used to measure the skin elasticity R2 value and skin firmness F4. When measuring, the probe was repeatedly measured 3 times in the same measured area, and the average value was taken. The tests of the same volunteer were completed by the same measurement personnel. Among them, the water content of the skin stratum corneum and the skin elasticity R2 value were based on the values on the 0th day as the reference value of 100%. The skin firmness F4 provided the data shown by the probe. The results are shown in Table 1.

[0111] Table 1. Water Content, Elasticity and Firmness of the Skin Stratum Corneum

[0112]

[0113] Note: * indicates that compared with Example 1, P < 0.05.

[0114] As can be seen from Table 1, the skin water content, elasticity and firmness on the 28th day of Examples 1 - 3 were significantly improved compared with the 0th day, and there were significant differences in the change rates between Examples 1 - 3 and the Basic Examples. It can be seen that the composition for improving skin condition of the present invention can significantly improve the skin water content, elasticity and firmness.

[0115] In addition, by comparing Example 1 with Basic Examples 1 - 6, it can be seen that the specific pretreatment process and the types of complex enzymes also have a great impact on the performance of the composition for improving skin condition. In Basic Example 1, drying was used, which cannot loosen the surface and interior of the raw materials as well as freeze-drying. In Basic Example 2, degreasing was carried out first and then decalcification, which is not conducive to purification. In Basic Examples 3 - 4, the composition of the acid solution was adjusted. Pure hydrochloric acid was used in the acid solution, and the strong acidity would cause collagen loss. Using sodium hydroxide in the alkaline solution would also lead to collagen hydrolysis and loss. In Basic Examples 5 - 6, changing the ratio of the complex enzymes would also affect the enzymatic hydrolysis of collagen, ultimately reducing the protein and hydroxyproline contents in the prepared collagen peptides, and deteriorating the usage effect (however, the usage effect is not only related to the protein and hydroxyproline contents in the collagen peptides, and the pretreatment and enzymatic hydrolysis processes also affect parameters such as their molecular weights and impurities).

[0116] 3. Wrinkles Test

[0117] Images were collected by a facial imager to detect the wrinkles under the eyes, and the images were analyzed using Image-Pro Plus Chinese Version 7.0.1 to obtain the area of the wrinkles under the eyes. The smaller the value, the better the effect. The results are shown in Table 2. The effects of the two subjects in Example 1 on the 0th day and the 28th day are shown in Figure 1 (The left side is the 0th day, and the right side is the 28th day).

[0118] Table 2. Proportion of the area of fine wrinkles under the eyes (%)

[0119]

[0120] Note: * indicates P < 0.05 compared with Example 1; # indicates P < 0.05 compared with the 0th day of the same example; ## indicates P < 0.01 compared with the 0th day of the same example.

[0121] As can be seen from Table 2, the crack areas of Examples 1 - 3 on the 28th day were significantly smaller than those on the 0th day, and there were significant differences in the change rates between Examples 1 - 3 and the Basic Examples. It can be seen that the composition for improving skin condition of the present invention can improve cracks, and this can also be seen from Figure 1 this point.

[0122] By comparing Example 1 with Basic Examples 1 - 6, it can be seen that the specific pretreatment process and the types of complex enzymes also have a great impact on the performance of the composition for improving skin condition. Adopting the pretreatment and enzymatic hydrolysis processes defined by the present invention is beneficial to reducing the occurrence of cracks.

[0123] 4. Skin L value and ITA° value

[0124] The cheek skin color was measured using a CM2600d (Konica Minolta, Japan). The positions on both sides of the nose wing and directly below the eyeballs were selected as the measurement areas, and the L value and ITA° value of the cheek skin were tested. The results are shown in Table 3.

[0125] Table 3. Skin L value and ITA° value

[0126]

[0127] Note: * indicates P < 0.05 compared with Example 1; # indicates P < 0.05 compared with day 0 of the same example; ## indicates P < 0.01 compared with day 0 of the same example.

[0128] As can be seen from Table 3, the skin L value and ITA° value of Examples 1 - 3 on the 28th day were significantly larger compared to day 0. It can be seen that the composition for improving skin condition of the present invention can increase the skin L value and ITA° value, playing a role in whitening. By comparing Example 1 with Basic Examples 1 - 6, it can be seen that the specific pretreatment process and the type of complex enzyme also have a greater impact on the performance of the composition for improving skin condition. Adopting the pretreatment and enzymatic hydrolysis processes defined in the present invention is beneficial to improving the whitening effect of the composition for improving skin condition.

[0129] 5. Skin feel evaluation

[0130] On the 28th day, the subjects evaluated the product use feeling and skin condition. According to the degree of satisfaction, it was divided into 1 - 5 points, and each index in the questionnaire was evaluated. Among them, 1 point was "very dissatisfied", 2 points was "dissatisfied", 3 points was "average", 4 points was "satisfied", and 5 points was "very satisfied". The satisfaction was statistically calculated, and the satisfaction calculation formula was (the number of satisfied people + the number of very satisfied people) / the total number of subjects × 100%. The evaluation indexes and results are shown in Table 4.

[0131] Table 4. Statistical table of product use feeling and skin condition satisfaction

[0132]

[0133] As can be seen from Table 4, the subjects had a very high satisfaction with the use feeling and skin condition of the compositions of Examples 1 - 3, reaching 100%.

[0134] 6. Shelf life test

[0135] The shelf life of the compositions of Examples 1-3 was tested from August 10, 2023 to November 10, 2023 under the test conditions of normal temperature and accelerated at 37°C. The results showed that the flavor changes of the compositions of Examples 1-3 within 1 to 3 months of shelf life were acceptable and there were no obvious changes in the state. Among them, there were no obvious changes in flavor and state at 1 month, and there was a slight burnt smell at 2 and 3 months, and the difference was acceptable and there were no obvious changes in the state. The physical and chemical properties and microbial indicators are shown in Tables 5-6.

[0136] Table 5. Physical and Chemical Properties of the Compositions of Examples 1-3

[0137]

[0138] Table 6. Microbial Indicators of the Compositions of Examples 1-3

[0139]

[0140] As can be seen from Tables 5-6, the compositions of Examples 1-3 have good shelf life stability.

[0141] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than a limitation on the protection scope of the present invention. Any simple modification or equivalent replacement of the technical solution of the present invention by those of ordinary skill in the art does not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing a composition, characterized in that: The steps include: 1) Evenly mix the formulated amounts of fish collagen peptide, erythritol, bonito elastin peptide, sodium hyaluronate, yeast extract, chitosan oligosaccharide, vitamin C, and niacinamide to obtain a mixture 1; 2) Heat 60%-85% of the water by weight, add the mixture 1 obtained in step 1), and dissolve it completely to obtain the mixture 2; the heating temperature is 85-95° C.; 3) adding fruit juice, sweetener and acidulant to mixed material 2 and mixing evenly to obtain mixed material 3; adding flavor and using the remaining amount of water to obtain the composition; The composition comprises the following raw materials in parts by weight: 10000-12000 parts of fish collagen peptide, 100-200 parts of bonito elastin peptide, 20-50 parts of sodium hyaluronate, 20-50 parts of yeast extract, 20-50 parts of chitosan oligosaccharide, 20-50 parts of vitamin C and 0.2-0.45 parts of niacinamide; The preparation process of the fish collagen peptide is as follows: The raw material is pretreated, hydrolyzed by a composite enzyme, and the filtrate is dried to obtain; The pretreatment conditions are as follows: washing, freeze-drying, pulverizing, and heat-treating the raw materials, decalcifying with an acid solution, and degreasing with an alkaline solution; The acid solution is a mixed aqueous solution of sodium dihydrogen phosphate and citric acid, the total mass fraction of sodium dihydrogen phosphate and citric acid in the acid solution is 5%-15%; the molar ratio of sodium dihydrogen phosphate to citric acid in the acid solution is 1:2-5; The alkaline solution is a sodium bicarbonate aqueous solution with a mass fraction of 0.5%-1.5%; The composite enzyme is papain, flavor protease and bromelain in a mass ratio of 1:1-3:1-3; the enzymolysis conditions are: solid-liquid ratio 1:5-15, unit g:mL; composite enzyme dosage is 50-500U / g substrate; pH is 5-7.5; temperature is 50-60°C; and enzymolysis time is 2-6h.

2. The preparation method according to claim 1, characterized in that: The raw material of the fish collagen peptide is at least one of fish scales and fish skin; the crushing condition is: crushing to 50-300 mesh; The heat treatment conditions are: adding water, the volume mass ratio of water to raw materials is 5-15:1, unit is mL:g, and treating at 80-100°C for 0.5-2.5h; The decalcification conditions are: adding an acid solution, the volume mass ratio of the acid solution to the raw material is 4-10:1, unit mL:g, and treating at room temperature for 20-50 minutes; The degreasing conditions are: adding an alkaline solution, the volume mass ratio of the alkaline solution to the raw material is 4-10:1, the unit is mL:g, and treating at room temperature for 30-60 minutes.

3. The preparation method according to claim 1, characterized in that: The composition further comprises at least one of a sweetener, a sour agent, an essence, a fruit juice and water.

4. The preparation method according to claim 3, characterized in that Each 25 mL composition is composed of the following ingredients: fish collagen peptide 10000-12000 mg, erythritol 1-1.5 g, bonito elastin peptide 100-500 mg, sodium hyaluronate 20-50 mg, yeast extract 20-50 mg, chitosan oligosaccharide 20-50 mg, vitamin C 20-50 mg, niacinamide 0.2-0.45 mg, sweetener 0.11-0.25 mg, acidulant 0.4-0.5 g, flavor 0.025-0.04 g, fruit juice 500-1000 mg and the balance water.

5. The preparation method according to claim 4, characterized in that: The fruit juice is selected from at least one of lychee juice, purple carrot juice, blueberry concentrated juice, and cranberry concentrated juice; the sweetener is selected from at least one of stevioside, sucralose, and mogroside; the acidulant is selected from at least one of citric acid and DL-malic acid; and the flavor is selected from at least one of lychee flavor, raspberry flavor, and cherry flavor.

6. Use of the composition prepared according to the preparation method according to any one of claims 1 to 5 in preparing a product for improving skin moisture content.

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