Phyllanthus emblica fruit enzyme polymerization product and application thereof in hair dyeing

Abstract

The invention provides a phyllanthus emblica fruit enzyme polymerization product and application thereof in hair dyeing. The phyllanthus emblica fruit enzyme polymerization product is obtained by sequentially carrying out lactobacillus plantarum fermentation and specific compound enzyme polymerization on a phyllanthus emblica fruit extract. When the phyllanthus emblica fruit enzyme polymerization product is used as a dyeing component of a natural hair dyeing product, various colors such as black, gray, black reddish, brown, light brown, black blue and the like can be dyed and can be kept for a long time, and the dyed hair can keep good hair quality, namely, the phyllanthus emblica fruit enzyme polymerization product provides a new dyeing raw material for the natural hair dyeing product.

Description

Technical Field

[0001] The invention belongs to the technical field of hair dyeing products, and more specifically relates to an enzymatic polymerized product of emblica fruit and its application in hair dyeing. Background Art

[0002] With the diversification of modern aesthetics, consumers have more diverse demands for hair color, and hair dye products have therefore been more widely used. The main principle of hair dyeing is that after the hair cuticles are opened by the hair dye products, the dye molecules penetrate into the hair, complex with metal ions, and form macromolecules that stay inside the hair, thereby achieving the purpose of changing the hair color.

[0003] In the development history of hair dye products, chemical hair dye products have dominated for a long time, but the chemical dyeing ingredients in them are often allergenic or potentially carcinogenic, which does not meet the needs of modern consumers for healthy and safe hair dyeing. Therefore, natural plant dyeing ingredients that meet these needs have gradually become one of the research and development hotspots in the hair dyeing industry. However, the hair dyeing effect of existing natural plant dyeing ingredients is not long-lasting. After several shampooings, the hair will fade significantly and cannot maintain the target hair color for a long time. Therefore, it is very important to develop a natural plant dyeing ingredient that can maintain the target hair color for a long time after dyeing. Summary of the invention

[0004] The present invention aims to provide an enzyme polymer product of emblica fruit, which, when used as a dyeing component of a natural hair dye product, has a long-lasting hair dyeing effect and can enable the dyed hair to maintain a target hair color for a long time.

[0005] The first object of the present invention is to provide an enzymatic polymerization product of emblica fruit.

[0006] The second objective of the present invention is to provide the use of the above-mentioned emblica fruit enzyme polymer product in the preparation of hair dye products.

[0007] The third object of the present invention is to provide a hair dyeing product.

[0008] The above-mentioned purpose of the present invention is achieved through the following technical solutions:

[0009] The invention provides an enzymatic polymer product of emblica fruit, which is obtained by sequentially subjecting an emblica fruit extract to fermentation with lactobacillus plantarum and polymerizing a composite enzyme, wherein the composite enzyme is laccase and catecholase in a dosage ratio of 30-300U:10-100U.

[0010] The present invention adopts a method of first fermenting and then polymerizing, and specifically selects the types of fermentation bacteria and complex enzymes, so that the obtained enzymatic polymerized product of emblica fruit has high stability, and when used as a dyeing component of a natural hair dyeing product, it can not only dye black, gray, black with red, brown, light brown, black with bluish color and other different colors and keep them for a long time, but also can make the dyed hair maintain good hair quality.

[0011] Optionally, before the fermentation, the emblica fruit extract is first added to water so that the mass ratio of the emblica fruit extract to water is 1:1-4.

[0012] Optionally, the dosage ratio of the emblica fruit extract to Lactobacillus plantarum is 500-2000 g: 1×10 11 ~1×10 13 CFU.

[0013] Optionally, the fermentation environment has an oxygen content of less than 20%.

[0014] Optionally, the fermentation temperature is 34-40°C.

[0015] Optionally, the fermentation time is 6 to 48 hours.

[0016] Optionally, stirring is performed during the fermentation, such as stirring at 50-150 r / min.

[0017] Optionally, the fermentation is carried out in a fermentation medium commonly used by plant lactobacillus, such as a fermentation medium containing a nitrogen source, a carbon source, an inorganic salt, a surfactant, etc., and its specific type all selects conventional components suitable for plant lactobacillus. In addition, the consumption of the fermentation medium is as long as it can meet the plant lactobacillus fermentation required amount, and its pH is 6.0-7.5, and is regulated with a pH adjusting agent that does not affect the normal growth and metabolism of plant lactobacillus, such as HCl solution and NaOH solution.

[0018] Furthermore, the nitrogen source is one or more of tryptone, peanut cake powder, soybean cake powder, corn steep liquor, corn gluten powder, yeast powder, fish meal, silkworm pupa powder, urea, waste mycelium, and distiller's grains.

[0019] Furthermore, the carbon source is one or more of glucose, sucrose, maltodextrin, higher fatty acids, normal alkanes, molasses, and sodium acetate.

[0020] Furthermore, the inorganic salt is one or more of magnesium sulfate, manganese sulfate, ammonium sulfate, potassium dihydrogen phosphate, sodium chloride, calcium chloride, ferric sulfate, and triammonium citrate.

[0021] Furthermore, the surfactant is one or more of Tween-80, sodium lauryl sulfate, sodium lauryl sarcosine, and polyethylene glycol octylphenyl ether.

[0022] As a preferred implementation scheme, each 1L of fermentation medium contains 20-30g of tryptone, 18-30g of yeast powder, 10-30g of glucose, 0-10g of triammonium citrate, 0-10g of sodium acetate, 0-5g of magnesium sulfate, 0-5g of manganese sulfate, 5-20g of dipotassium hydrogen phosphate, and 0-10g of Tween-80. The solvent is water and the pH is 6.0-7.5.

[0023] Optionally, the usage ratio of the emblica fruit extract, laccase and catecholase is 500-2000 g: 30-300 U: 10-100 U.

[0024] Optionally, the polymerization temperature is 25-35°C.

[0025] Optionally, the polymerization time is 6 to 30 hours.

[0026] Optionally, the polymerization is carried out in a buffer having a pH of 5 to 6, such as an acetate buffer.

[0027] Optionally, stirring is performed during the polymerization, such as stirring at 50 to 150 r / min.

[0028] Optionally, post-treatment such as cleaning, drying, etc. is performed after the polymerization.

[0029] Furthermore, the drying temperature is 50-70°C.

[0030] Furthermore, the drying time is 6 to 12 hours.

[0031] When the above-mentioned emblica fruit enzyme polymer product is used as a dyeing component of a natural hair dye product, the dyed hair can maintain good hair quality and is not easy to fade. Therefore, the use of the above-mentioned emblica fruit enzyme polymer product in the preparation of a hair dye product, and a hair dye product containing the above-mentioned emblica fruit enzyme polymer product should be within the protection scope of the present invention.

[0032] Optionally, the hair dye product consists of a dye and a developer, and the dye contains the above-mentioned enzymatic polymerization product of Phyllanthus emblica fruit.

[0033] Furthermore, the dye also contains one or more of a solvent, a matrix, a leveler, a solubilizer, and a conditioning agent, and the specific types thereof can be conventionally selected, such as the solvent can be water, the matrix can be one or more of cetearyl alcohol, cetyl alcohol, stearyl alcohol, and behenyl alcohol, the leveler can be one or more of cetearyl alcohol polyether-25, isostearyl alcohol polyether-25, cetyl alcohol polyether-30, and isocetyl alcohol polyether-20, the solubilizer can be one or more of oleth-10, oleth-15, oleth-20, glyceryl stearate, and cocoether-7, and the conditioning agent can be one or more of stearyl trimethyl ammonium chloride, behenyl trimethyl ammonium chloride, and cetearyl trimethyl ammonium chloride.

[0034] Furthermore, the developer comprises a ferrous salt, such as one or more of ferrous sulfate, ferrous chloride, and ammonium ferrous sulfate.

[0035] Furthermore, the developer also contains one or more of a solvent, a matrix, a homogenizer, a solubilizer, and a conditioning agent, and the specific types thereof can be conventionally selected, such as the solvent can be water, the matrix can be one or more of cetearyl alcohol, cetyl alcohol, stearyl alcohol, and behenyl alcohol, the homogenizer can be one or more of cetearyl alcohol polyether-25, isostearyl alcohol polyether-25, cetyl alcohol polyether-30, and isocetyl alcohol polyether-20, the solubilizer can be one or more of oleth-10, oleth-15, oleth-20, glyceryl stearate, and cocoether-7, and the conditioning agent can be one or more of stearyl trimethyl ammonium chloride, behenyl trimethyl ammonium chloride, and cetearyl trimethyl ammonium chloride.

[0036] As an implementation scheme that can dye gray, black and other colors, the dye contains the following components by weight: 8-12 parts of emblica fruit enzyme polymer product, 8-12 parts of cetearyl alcohol, 8-12 parts of cetearyl alcohol polyether-25, 5-7 parts of oleth-15, 5-7 parts of glyceryl stearate, 1-2.5 parts of stearyl trimethylammonium chloride, and make up to 100 parts with water. The hair dye product containing the dye can be used according to the commonly used hair dyeing method in the art, such as: after using the dye for 7-9 minutes, brush it off (without washing), and then use the developer for 7-9 minutes to dye gray; for example: after using the dye for 18-22 minutes, brush it off (without washing), and then use the developer for 18-22 minutes to dye black.

[0037] As an implementation scheme that can dye black and reddish colors, the dye contains the following components in parts by weight: 8-12 parts of emblica fruit enzyme polymer product, 8-12 parts of cetearyl alcohol, 8-12 parts of cetearyl alcohol polyether-25, 5-7 parts of oleth-15, 5-7 parts of glyceryl stearate, 1-2.5 parts of stearyl trimethylammonium chloride, 1.5-2.5 parts of sodium hydroxide, and make up to 100 parts with water. The hair dye product containing the dye can be used in the hair dyeing method commonly used in the art, such as: after using the dye for 18-22 minutes, brush it off (without washing), and then use the developer for 18-22 minutes to dye black and reddish.

[0038] As an embodiment that can dye brown, light brown and other colors, the dye contains the following components by weight: 8-12 parts of emblica fruit enzyme polymer product, 8-12 parts of cetearyl alcohol, 8-12 parts of cetearyl alcohol polyether-25, 5-7 parts of oleth-15, 5-7 parts of glyceryl stearate, 1-2.5 parts of stearyl trimethylammonium chloride, 10-14 parts of monoethanolamine, 10-14 parts of ammonia water, and make up to 100 parts with water. The hair dye product containing the dye can be used according to the commonly used hair dyeing method in the art, such as: after using the dye for 18-22 minutes, brush it off (without washing), and then use the developer for 18-22 minutes to dye brown; for example: after using the dye for 8-12 minutes, brush it off (without washing), and then use the developer for 8-12 minutes to dye light brown.

[0039] As an implementation scheme that can dye black with a bluish tint, the dye comprises the following components in parts by weight: 5-7 parts of emblica fruit enzyme polymer product, 8-12 parts of cetearyl alcohol, 8-12 parts of cetearyl alcohol polyether-25, 5-7 parts of oleth-15, 5-7 parts of glyceryl stearate, 1-2.5 parts of stearyl trimethylammonium chloride, 1.5-2.5 parts of sodium hydroxide, and water is added to make up 100 parts. The hair dye product containing the dye can be used in the hair dyeing method commonly used in the art, such as: after using the dye for 18-22 minutes, brush it off (without washing), and then use the developer for 18-22 minutes to dye black with a bluish tint.

[0040] The present invention has the following beneficial effects:

[0041] The polyenzyme product of the fruit of the emblica of the present invention is used as a dyeing component of a natural hair dye product, which can not only dye the hair into a variety of different colors such as black, gray, black with red, brown, light brown, black with bluish color and the like and keep the colors for a long time, but also can keep the dyed hair in good hair quality, that is, the present invention provides a new dyeing raw material for natural hair dye products. DETAILED DESCRIPTION

[0042] The present invention is further described below with reference to specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0043] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0044] Phyllanthus EMBLICA FRUIT EXTRACT, CAS No. 90028-28-7, commercially available.

[0045] Fermentation medium: dissolve 25 g of tryptone, 24 g of yeast powder, 20 g of glucose, 2 g of triammonium citrate, 5 g of sodium acetate, 2 g of magnesium sulfate, 0.5 g of manganese sulfate, 10 g of dipotassium hydrogen phosphate, and 1 g of Tween-80 in deionized water, make up to 1 L with deionized water, adjust the pH to 6.5 with sodium hydroxide, place in a fermentation tank, sterilize at 115°C for 30 min, and keep warm when the temperature drops to 37°C for use.

[0046] Example 1 Preparation of Phyllanthus emblica fruit enzyme polymerization product

[0047] S1. Disperse 1000g of emblica fruit extract in 2000g of water, add to 1L of fermentation medium, and inoculate 1×10 12 ~1×10 13 After the CFU plant lactobacillus, the mixture was placed in an oxygen content of less than 20%, a temperature of 37°C, and a rotation speed of 100 r / min for 24 hours (during which the pH was controlled to 7.0 using HCl solution and NaOH solution);

[0048] S2. The product obtained by the fermentation of S1 was dissolved in 5000 mL of acetate buffer (pH = 5.5), and then 240 U of laccase and 80 U of catecholase were added, and the reaction was carried out in a reactor at 30°C and 100 r / min for 12 hours of polymerization (during which the reaction system was ensured to be in full contact with the air), and then the polymerization product was washed with water and dried in an oven at 60°C for 9 hours to obtain the enzymatic polymerization product of the emblica fruit.

[0049] Example 2 Preparation of Phyllanthus emblica fruit enzyme polymerization product

[0050] S1. Disperse 2000g of emblica fruit extract in 2000g of water, add to 1L of fermentation medium, and inoculate 1×10 11 ~1×10 12 After the CFU plant lactobacillus, the mixture was placed in an oxygen content of less than 20%, a temperature of 40°C, and a rotation speed of 50r / min for 48h (during which the pH was controlled to 6.0 using HCl solution and NaOH solution);

[0051] S2. The product obtained by the fermentation of S1 was dissolved in 5000 mL of acetate buffer (pH = 5), and then 300 U of laccase and 100 U of catecholase were added, and the reaction was carried out in a reactor at 35°C and 150 r / min for 30 hours of polymerization (during which the reaction system was ensured to be in full contact with the air), and then the polymerization product was washed with water and dried in an oven at 50°C for 12 hours to obtain the enzymatic polymerization product of the emblica fruit.

[0052] Example 3 Preparation of Phyllanthus emblica fruit enzyme polymerization product

[0053] S1. Disperse 500 g of emblica fruit extract in 2000 g of water, add to 1 L of fermentation medium, and inoculate 1×10 12 ~1×10 13 After the CFU of Lactobacillus plantarum was obtained, the mixture was placed in an oxygen content of less than 20%, a temperature of 34°C, and a rotation speed of 150 r / min for fermentation for 6 hours (during which the pH was controlled to 7.5 using HCl solution and NaOH solution);

[0054] S2. The product obtained by the fermentation of S1 was dissolved in 5000 mL of acetate buffer (pH = 6), and then 30 U of laccase and 10 U of catecholase were added, and the reaction was placed in a reactor at 25°C and 50 r / min for 6 hours of polymerization (during which the reaction system was ensured to be in full contact with the air), and then the polymerization product was washed with water and dried in an oven at 70°C for 6 hours to obtain the enzymatic polymerization product of the emblica fruit.

[0055] Comparative Example 1

[0056] Same as Example 1, except that the Lactobacillus plantarum in S1 is replaced by Bifidobacterium longum.

[0057] Comparative Example 2

[0058] The same as Example 1, except that the Lactobacillus plantarum in S1 is replaced by Inonotus obliquus, and in order to ensure the normal growth of Inonotus obliquus, the "oxygen content less than 20%" of the fermentation environment is replaced by "aerobic".

[0059] Comparative Example 3

[0060] The same as Example 1, except that the catecholase in S2 is replaced by laccase, that is, the added amount of laccase is 320U.

[0061] Comparative Example 4

[0062] The same as Example 1, except that the laccase in S2 is replaced by catecholase, that is, the added amount of catecholase is 320U.

[0063] Comparative Example 5

[0064] Same as Example 1, except that the catecholase in S2 is replaced by tyrosinase.

[0065] Comparative Example 6

[0066] Same as Example 1, except that the catecholase in S2 is replaced by horseradish peroxidase.

[0067] Comparative Example 7

[0068] Same as Example 1, except that the laccase in S2 is replaced by tyrosinase.

[0069] Comparative Example 8

[0070] Same as Example 1, except that the laccase in S2 is replaced by horseradish peroxidase.

[0071] Test Example 1

[0072] The enzymatic polymerization products of Phyllanthus emblica fruit obtained in Examples 1 to 3 and Comparative Examples 1 to 8 (and the commercially available Phyllanthus emblica fruit extract as the control group) were subjected to low temperature (-10°C ± 2°C), high temperature (50°C ± 2°C), high and low temperature cycle (first high temperature for 24 hours, then low temperature for 24 hours, as a cycle), and the test duration was 30 days. After the test, the samples were observed to see if there were unstable phenomena such as precipitation and stratification, and the results are shown in Table 1.

[0073] Table 1

[0074] Low temperature test High temperature test High and low temperature cycle test Example 1 No abnormality No abnormality No abnormality Example 2 No abnormality No abnormality No abnormality Example 3 No abnormality No abnormality No abnormality Comparative Example 1 No abnormality There is precipitation No abnormality Comparative Example 2 No abnormality There is precipitation There is precipitation Comparative Example 3 No abnormality No abnormality No abnormality Comparative Example 4 No abnormality There is precipitation No abnormality Comparative Example 5 There is precipitation There is precipitation There is precipitation Comparative Example 6 There is precipitation There is precipitation There is precipitation Comparative Example 7 There is precipitation There is precipitation There is precipitation Comparative Example 8 There is precipitation There is precipitation There is precipitation Control group No abnormality No abnormality There is precipitation

[0075] It can be seen that the enzymatic polymerization products of the emblica fruit obtained in Examples 1 to 3 and Comparative Example 3 can maintain system stability after low temperature, high temperature, and high and low temperature cycle tests, while the enzymatic polymerization products of the emblica fruit obtained in Comparative Examples 1 to 2, 4 to 8 and the control group all showed instability, indicating that the enzymatic polymerization products of the emblica fruit of the present invention have higher stability.

[0076] Test Example 2

[0077] 1. Hair dye products

[0078] (1) Preparation of dyes 1 to 12

[0079] 10 wt% of the enzymatic polymerization products of emblica fruit obtained in Examples 1 to 3 and Comparative Examples 1 to 8 (and a commercially available emblica fruit extract as a control), 10 wt% of cetearyl alcohol, 10 wt% of ceteareth-25, 6 wt% of oleth-15, 6 wt% of glyceryl stearate, and 1.5 wt% of stearyl trimethylammonium chloride were dissolved in deionized water, and the deionized water was supplemented to 100 wt% to obtain the dyes 1 to 12 (dyeing agents 1 to 3 are dyeing agents prepared from the enzymatic polymerization products of emblica fruit obtained in Examples 1 to 3, dyeing agents 4 to 11 are dyeing agents prepared from the enzymatic polymerization products of emblica fruit obtained in Comparative Examples 1 to 8, and dyeing agent 12 is a dyeing agent prepared from a commercially available emblica fruit extract).

[0080] (2) Preparation of color developer

[0081] 8 wt % of ferrous sulfate, 10 wt % of cetearyl alcohol, 10 wt % of ceteareth-25, 6 wt % of oleth-15, 6 wt % of glyceryl stearate and 1.5 wt % of stearyl trimethyl ammonium chloride were dissolved in deionized water, and the amount was made up to 100 wt % with deionized water.

[0082] 2. Long-lasting hair dyeing effect

[0083] Hair color can be quantified using the Lab color space. In the Lab color space, various colors are evenly distributed in a three-dimensional color space, in which the L axis, a axis, and b axis are perpendicular to each other. Among them: (1) The L axis is lightness, with a value between 0 and 100. The smaller the value, the darker the color, and the larger the value, the whiter the color. For example, the Lab value of pure black is L=0, a=0, b=0, and the Lab value of pure white is L=100, a=0, b=0; (2) The a axis is the red-green axis, with a value between -128 and 127. The smaller the value, the greener the color, and the larger the value, the redder the color; (3) The b axis is the yellow-blue axis, with a value between -128 and 127. The smaller the value, the bluer the color, and the larger the value, the yellower the color. This test example uses the L value (lightness) in the Lab value to judge the depth of hair color.

[0084] Collect white hair with relatively consistent hair quality and initial hair color, divide them into 12 groups, 3 parallel samples in each group, and take the average value of the results. Use dyes 1 to 12 to apply to different groups of hair bundles (make sure that the amount of dye contacting the unit surface area of ​​all hair bundles is basically the same), keep it for 20 minutes, brush it off without washing, and then apply the color developer (make sure that the amount of color developer contacting the unit surface area of ​​all hair bundles is basically the same), keep it for 20 minutes, rinse with water and dry naturally. This time is not included in the shampooing cycle, and the color value of the hair color at this time is measured with a colorimeter.

[0085] After an interval of 1 hour, wash the hair with a uniform shampoo (control the amount of shampoo used and the shampooing time to be the same) and let it dry naturally. Use a colorimeter to measure the color value of the hair color at this time, and count it as the first shampooing cycle. After another interval of 1 hour, wash the hair with a uniform shampoo and let it dry naturally. Use a colorimeter to measure the color value of the hair color at this time, and count it as the second shampooing cycle. And so on, until the color of the hair bundle turns gray (when the a value and the b value are within the range of -1 to 1, and the L value exceeds 30, it is judged to be gray), and record the number of shampooing cycles at this time.

[0086] The results are shown in Table 2.

[0087] Table 2

[0088]

[0089]

[0090] Note: Dye 12 turned a whitish gray color immediately after dyeing, so no shampooing was performed.

[0091] It can be seen that the number of shampooing cycles of dyes 1 to 3 is significantly higher than that of dyes 4 to 12, indicating that when the enzymatic polymer of the fruit of the emblica fruit of the present invention is used as a dyeing component of a natural hair dyeing product, the hair dyeing effect is long-lasting and the dyed hair can maintain the target hair color for a long time.

[0092] 3. Maintain good hair quality

[0093] The quality of hair can be characterized by the breaking load and breaking work. The greater the breaking load and breaking work, the better the elasticity of the hair, that is, the better the hair quality.

[0094] Hair bundles with relatively consistent hair quality and diameter were collected and divided into 12 groups. Dyes 1 to 12 were used to apply to different groups of hair bundles respectively (ensuring that the amount of dyes contacting the unit surface area of ​​all hair bundles was basically the same), kept for 20 minutes, brushed off without washing, and then applied with developer (ensuring that the amount of developer contacting the unit surface area of ​​all hair bundles was basically the same), kept for 20 minutes, rinsed with clean water, and then dried with a lint-free paper towel, and hung in a constant temperature and humidity environment (temperature 20-25°C, humidity 40%-60%) for 24 hours to dry.

[0095] 30 hair strands were randomly selected from each group of hair bundles and fixed on the breaking strength tester. The hair strands were stretched until they broke. The breaking load and breaking strength of each hair strand during the stretching process were recorded. The results were averaged from the 30 hair strands in each group. The original hair bundles without any treatment were used as blank controls. The results are shown in Table 3.

[0096] Table 3

[0097] Average breaking load (gmf) Average breaking work (J) Blank control 132.1 0.0151 Dyeing agent 1 (Example 1) 129.8 0.0148 Dyeing agent 2 (Example 2) 128.0 0.0145 Dye 3 (Example 3) 127.7 0.0144 Dye 4 (Comparative Example 1) 98.5 0.0112 Dye 5 (Comparative Example 2) 99.6 0.0113 Dye 6 (Comparative Example 3) 105.7 0.0121 Dyeing agent 7 (Comparative Example 4) 103.2 0.0118 Dyeing agent 8 (Comparative Example 5) 97.5 0.0110 Dyeing agent 9 (Comparative Example 6) 98.0 0.0111 Dyeing agent 10 (Comparative Example 7) 96.3 0.0109 Dyeing agent 11 (Comparative Example 8) 97.4 0.0110 Dye 12 (commercially purchased emblica fruit extract) 106.9 0.0123

[0098] It can be seen that the average breaking load and the average breaking work of dyes 1 to 3 are significantly higher than those of dyes 4 to 12, and are even comparable to the levels of the blank control, indicating that the use of the enzymatic polymer of the fruit of the emblica fruit of the present invention as a dyeing component of a natural hair dye product will not cause significant damage to the hair and can effectively maintain good hair quality.

[0099] Test Example 3

[0100] 1. Hair dye products

[0101] (1) Preparation of dyes A to D

[0102] Dye A: 10 wt% of the enzymatic polymer product of emblica fruit obtained in Example 1, 10 wt% of cetearyl alcohol, 10 wt% of ceteareth-25, 6 wt% of oleth-15, 6 wt% of glyceryl stearate, and 1.5 wt% of stearyl trimethylammonium chloride were dissolved in deionized water, and the amount was made up to 100 wt% with deionized water.

[0103] Dye B: 10 wt% of the enzymatic polymer product of emblica fruit obtained in Example 1, 10 wt% of cetearyl alcohol, 10 wt% of ceteareth-25, 6 wt% of oleth-15, 6 wt% of glyceryl stearate, 1.5 wt% of stearyl trimethylammonium chloride, and 2 wt% of sodium hydroxide were dissolved in deionized water, and the amount was made up to 100 wt% with deionized water.

[0104] Dye C: 10 wt% of the enzymatic polymer product of emblica fruit obtained in Example 1, 10 wt% of cetearyl alcohol, 10 wt% of ceteareth-25, 6 wt% of oleth-15, 6 wt% of glyceryl stearate, 1.5 wt% of stearyl trimethylammonium chloride, 12 wt% of monoethanolamine, and 12 wt% of aqueous ammonia were dissolved in deionized water, and the amount was made up to 100 wt% with deionized water.

[0105] Dye D: 6 wt% of the enzymatic polymerization product of emblica fruit obtained in Example 1, 10 wt% of cetearyl alcohol, 10 wt% of ceteareth-25, 6 wt% of oleth-15, 6 wt% of glyceryl stearate, 1.5 wt% of stearyl trimethylammonium chloride, and 2 wt% of sodium hydroxide were dissolved in deionized water, and the amount was made up to 100 wt% with deionized water.

[0106] (2) Preparation of color developer

[0107] 8 wt % of ferrous sulfate, 10 wt % of cetearyl alcohol, 10 wt % of ceteareth-25, 6 wt % of oleth-15, 6 wt % of glyceryl stearate and 1.5 wt % of stearyl trimethyl ammonium chloride were dissolved in deionized water, and the amount was made up to 100 wt % with deionized water.

[0108] 2. Dye your hair in a variety of colors

[0109] White hair with relatively consistent hair quality and initial hair color were collected and divided into 6 groups, with 3 parallel samples in each group, and the results were averaged.

[0110] After applying the dye to different groups of hair bundles (ensuring that the amount of dye in contact per unit surface area of ​​all hair bundles is basically the same, and the type of dye and the retention time are as shown in Table 4), comb them away without washing, and then apply the developer (ensuring that the amount of developer in contact per unit surface area of ​​all hair bundles is basically the same, and the retention time is as shown in Table 4), rinse with clean water and dry naturally, and finally measure the color value of the hair at this time with a colorimeter, and record its color. The results are shown in Table 4.

[0111] Table 4

[0112]

[0113] It can be seen that the polyenzyme product of the emblica fruit of the present invention is used as a dyeing component of a natural hair dye product, which can not only dye black, but also dye gray, black with red, brown, light brown, black with bluish and other different colors.

[0114] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A polyenzyme product of emblica fruit, characterized in that: The invention is obtained by sequentially fermenting the emblica fruit extract with Lactobacillus plantarum and polymerizing the composite enzyme, wherein the composite enzyme is laccase and catecholase in a dosage ratio of 30-300U:10-100U.

2. The enzymatic polymerization product of emblica fruit according to claim 1, characterized in that: The dosage ratio of the emblica fruit extract to Lactobacillus plantarum is 500-2000 g: 1×10 11 ~1×10 13 CFU.

3. The enzymatic polymerization product of emblica fruit according to claim 1, characterized in that: The oxygen content of the fermentation environment is less than 20%.

4. The enzymatic polymerization product of emblica fruit according to claim 1, characterized in that: The fermentation temperature is 34-40°C.

5. The enzymatic polymerization product of emblica fruit according to claim 1, characterized in that: The fermentation time is 6 to 48 hours.

6. The enzymatic polymerization product of emblica fruit according to claim 1, characterized in that: The dosage ratio of the emblica fruit extract, laccase and catecholase is 500-2000g: 30-300U: 10-100U.

7. The enzymatic polymerization product of emblica fruit according to claim 1, characterized in that: The polymerization temperature is 25-35°C.

8. The enzymatic polymerization product of emblica fruit according to claim 1, characterized in that: The polymerization time is 6 to 30 hours.

9. Use of the enzymatic polymer of Phyllanthus emblica fruit according to any one of claims 1 to 8 in the preparation of hair dye products.

10. A hair dye product, characterized in that: The invention comprises the enzymatic polymerization product of the emblica fruit according to any one of claims 1 to 8.

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