Anti-wrinkle firming essence based on multiple fermentation components and preparation method of anti-wrinkle firming essence

Abstract

The invention belongs to the technical field of cosmetics, and particularly relates to anti-wrinkle and firming essence based on multiple fermentation components and a preparation method of the anti-wrinkle and firming essence based on the multiple fermentation components. Comprising the following components in percentage by weight: 1%-12% of a plant fermentation product A, 1%-6% of a plant fermentation product B, 5%-20% of a mixed fermentation product, 0.01%-0.4% of panthenol, 0.1%-0.9% of trehalose, 0.2%-0.8% of glycosylglycerol, 0.1%-0.5% of arbutin, 1.2%-1.7% of oligopeptide-3, 0.01%-0.12% of sodium hyaluronate, 0.1%-0.15% of a preservative, 0.1%-0.3% of an emulsifier and the balance of deionized water. The essence prepared by the invention is safe and non-irritant in components, good in anti-wrinkle, tightening and moisturizing effects and high in storage stability.

Description

Technical Field

[0001] The invention belongs to the technical field of cosmetics, and particularly relates to an anti-wrinkle and firming essence based on multiple fermentation ingredients and a preparation method thereof. Background Art

[0002] Skin is the body's first line of defense, protecting us from the changing environment. However, as time goes by and we age, the skin's defenses gradually weaken. The amount of important components in the skin, such as collagen and elastin, also slowly decreases, which directly leads to the skin starting to show signs of aging, such as wrinkles and sagging skin.

[0003] With the accelerated pace of modern life, people hope to pursue efficiency in skin care. An essence that can solve multiple skin problems at the same time not only saves skin care steps, but also saves time and money. At the same time, everyone's skin condition is different, and some people may face multiple problems such as dryness, spots, and fine lines at the same time. Essences with multiple functions can more comprehensively meet personal skin care needs. Most essences on the market have only one or two functions and cannot meet the needs of consumers. In order to make the essence multifunctional, some products often contain more active ingredients. The more these ingredients, the greater the possibility of chemical reactions between each other, and the risk of allergies or irritation to certain ingredients is increased. At the same time, the complex ingredients lead to unsatisfactory storage stability.

[0004] Therefore, there is an urgent need for a non-irritating, multi-functional and storage-stable serum. Summary of the invention

[0005] The purpose of the present invention is to provide an anti-wrinkle and firming essence based on multiple fermentation ingredients and a preparation method thereof.

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

[0007] An anti-wrinkle and firming essence based on multiple fermentation ingredients comprises the following components in weight percentage: 1-12% plant fermentation product A, 1-6% plant fermentation product B, 5-20% mixed fermentation product, 0.01-0.4% panthenol, 0.1-0.9% trehalose, 0.2-0.8% glyceryl glucoside, 0.1-0.5% arbutin, 1.2-1.7% oligopeptide-3, 0.01-0.12% sodium hyaluronate, 0.1-0.15% preservative, 0.1-0.3% emulsifier and the balance deionized water.

[0008] Furthermore, the method for preparing the plant fermentation product A comprises the following steps:

[0009] (1) Weighing and mixing leaves of BIOTA ORIENTALIS, roots of PAEONIA VEITCHII, and SEDUM SARMENTOSUM in a weight ratio of 10:(2-5):(12-15), and crushing the mixture to a particle size of less than 200 meshes to obtain a mixture A;

[0010] (2) Mixing a mixture A and water in a weight ratio of 1:(10-15) to obtain a fermentation raw material A; adding a composite bacteria to the fermentation raw material A to perform anaerobic fermentation at a fermentation temperature of 35-38° C. for 20-25 h, and sterilizing after the fermentation to obtain a fermentation product A;

[0011] (3) The fermentation product A is filtered using a 0.22 μm filter membrane, and the filtrate is subjected to reduced pressure rotary evaporation and dried to obtain the plant fermentation product A.

[0012] Furthermore, the composite bacteria include Bacillus coagulans, Lactobacillus paracasei and Lactobacillus brevis.

[0013] Furthermore, the amount of Bacillus coagulans in the fermentation raw material A is 10 6 -10 7 CFU / mL; the amount of Lactobacillus paracasei in fermentation raw material A is 10 7 -10 8 CFU / mL; the amount of Lactobacillus brevis in the fermentation raw material A is 10 8 -10 9 CFU / mL.

[0014] The present invention can improve the anti-wrinkle effect of the essence by adding plant fermentation product A. Mainly, Platycladus orientalis leaves, Paeonia lactiflora roots and Herba Coptidis are fermented by mixed bacteria, and the product contains more active substances with moisturizing, repairing and anti-oxidation effects, which can improve the anti-wrinkle effect of the essence by reducing the damage of free radicals, enhancing the moisture retention capacity of the skin and repairing damaged cells.

[0015] Furthermore, the method for preparing the plant fermentation product B comprises the following steps:

[0016] (1) mixing Rosa ODORATA GIGANTEA, ZOSTERA MARINA and Lophatherum GRACILE leaves in a weight ratio of (12-16):10:(5-8), and crushing to less than 200 meshes to obtain a mixture B;

[0017] (2) Mixing a mixture B and water in a weight ratio of 1:(10-15) to obtain a fermentation raw material B; adding Lactobacillus plantarum to the fermentation raw material B for anaerobic fermentation at a fermentation temperature of 35-38° C. for a fermentation time of 8-12 h, sterilizing, continuing to add Lactobacillus casei for anaerobic fermentation at a fermentation temperature of 35-38° C. for a fermentation time of 16-20 h, sterilizing, and finally adding Lactobacillus bulgaricus for anaerobic fermentation at a fermentation temperature of 35-38° C. for a fermentation time of 10-14 h, sterilizing after the fermentation is completed, and obtaining a fermentation product B;

[0018] (3) The fermentation product B is filtered using a 0.22 μm filter membrane, and the filtrate is subjected to reduced pressure rotary evaporation and dried to obtain the plant fermentation product B.

[0019] Further, the amount of plant lactobacillus in the fermentation raw material B is 10 8 -10 9 CFU / mL fermentation raw material B; the amount of Lactobacillus casei in fermentation raw material B is 10 9 -10 10 CFU / mL fermentation raw material B; the amount of Lactobacillus bulgaricus in fermentation raw material B is 10 9 -10 10 CFU / mL fermentation raw material B.

[0020] The present invention can improve the firming effect of the essence by adding plant fermentation product B. Mainly through gradient fermentation, the big flower tea rose, giant algae and light bamboo leaf can be fermented to produce components that can stimulate the production of collagen and elastin in the skin, which can maintain skin elasticity and firmness.

[0021] Further, the mixed fermentation product comprises the following components in parts by weight: 8-10 parts of Leuconostoc / radish (RAPHANUS SATIVUS) root fermentation product filtrate, 12-15 parts of lactobacillus fermentation product, 6-8 parts of bifid yeast fermentation product lysate and 2-4 parts of bacillus fermentation product.

[0022] The present invention can synergistically promote the anti-wrinkle effect of plant fermentation product A and the firming effect of plant fermentation product B by adding mixed fermentation products. The mixed fermentation products can synergistically promote the absorption of effective components of plant fermentation products A and plant fermentation products B. The mixed fermentation products and the effective components of plant fermentation products A and plant fermentation products B can complement and enhance each other, thereby achieving better skin care effects. At the same time, the mixed fermentation products can also improve the moisturizing performance of the essence.

[0023] Furthermore, the weight ratio of plant fermentation product A, plant fermentation product B and mixed fermentation product is (7-9):(3-5):(10-12).

[0024] When the weight ratio of plant fermentation product A, plant fermentation product B and mixed fermentation product is (7-9):(3-5):(10-12), the essence is more gentle, safe and non-irritating.

[0025] Leuconostoc / radish (RAPHANUS SATIVUS) root fermentation product filtrate was purchased from American Aiti Technology Co., Ltd.

[0026] Lactobacillus fermentation product, LACTOBACILLUS FERMENT, was purchased from CLR Company in Germany.

[0027] Bifida Ferment Lysate N, purchased from Korea Moore Company)

[0028] Bacillus fermentation product, KERATOLINE C PS, was purchased from Croda Corporation.

[0029] In order to improve the storage stability of the essence, the emulsifier further includes polysorbate 60 (CAS: 9005-67-8), PEG-20 methyl glucose sesquistearate (CAS: 72175-39-4) and sodium stearoyl glutamate (CAS: 38517-23-6) in a weight ratio of 1: (1.2-1.5): (0.4-0.6).

[0030] Furthermore, the preservative is p-hydroxyacetophenone.

[0031] The present invention also provides a method for preparing the anti-wrinkle and firming essence based on multiple fermentation ingredients, comprising the following steps:

[0032] (1) mixing plant fermentation product A, plant fermentation product B and mixed fermentation product to obtain component A;

[0033] (2) Mix the remaining components, raise the temperature to 75-80° C., keep the temperature for 30-40 minutes, then cool down to 25-30° C., add component A, mix and stir evenly, and sterilize to obtain an anti-wrinkle and firming essence based on multiple fermentation ingredients.

[0034] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0035] 1. The present invention can improve the anti-wrinkle effect of the essence by adding plant fermentation product A.

[0036] 2. The present invention can improve the firming effect of the essence by adding plant fermentation product B.

[0037] 3. The present invention can synergistically promote the anti-wrinkle effect of plant fermentation product A and the firming effect of plant fermentation product B by adding mixed fermentation products. At the same time, the mixed fermentation products can also improve the moisturizing performance of the essence.

[0038] 4. When the weight ratio of plant fermentation product A, plant fermentation product B and mixed fermentation product is (7-9):(3-5):(10-12), the essence is more gentle, safe and non-irritating.

[0039] 5. The emulsifier of the present invention is a mixture of polysorbate-60, PEG-20 methyl glucose sesquistearate and sodium stearoyl glutamate in a specific ratio, and the storage stability of the essence is more ideal. DETAILED DESCRIPTION

[0040] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] The raw materials used in the following examples of the present invention are all commercially available products:

[0042] Bacillus coagulans, number: SHBCCD10638, was purchased from Shanghai Microbiological Collection Center.

[0043] Lactobacillus paracasei, number: SHBCCD51555, was purchased from Shanghai Microbiological Collection Center.

[0044] Lactobacillus brevis, number: SHBCCD14346, was purchased from Shanghai Microbiological Collection Center.

[0045] Lactobacillus plantarum, number: CCTCCAB2010210, was purchased from China Center for Type Culture Collection.

[0046] Lactobacillus casei, number: SHBCCD24737, was purchased from Shanghai Collection of Microorganisms Center.

[0047] Lactobacillus bulgaricus, number: CCTCCCB20082295, was purchased from China Center for Type Culture Collection.

[0048] Leuconostoc / radish (RAPHANUS SATIVUS) root fermentation product filtrate was purchased from American Aiti Technology Co., Ltd.

[0049] Lactobacillus fermentation product, LACTOBACILLUS FERMENT, was purchased from CLR Company in Germany.

[0050] Bifida Ferment Lysate N, purchased from Korea Moore Company)

[0051] Bacillus fermentation product, KERATOLINE C PS, was purchased from Croda Corporation.

[0052] Glyceryl glucoside, Nanjing Anyike Chemical Co., Ltd.

[0053] Sodium hyaluronate, Shaanxi Rankang Biotechnology Co., Ltd., molecular weight is 800KDa.

[0054] Example 1

[0055] The present embodiment provides an anti-wrinkle and firming essence based on multiple fermentation ingredients, comprising the following components in weight percentage: 8% plant fermentation product A, 4% plant fermentation product B, 11% mixed fermentation product, 0.1% panthenol, 0.3% trehalose, 0.6% glyceryl glucoside, 0.2% arbutin, 1.5% oligopeptide-3, 0.08% sodium hyaluronate, 0.12% p-hydroxyacetophenone, 0.2% emulsifier and the balance deionized water.

[0056] The mixed fermentation product comprises the following components in parts by weight: 9 parts of leuconostoc / radish root fermentation product filtrate, 14 parts of lactobacillus fermentation product, 7 parts of bifid yeast fermentation product lysate and 3 parts of bacillus fermentation product.

[0057] The emulsifier includes polysorbate-60, PEG-20 methyl glucose sesquistearate and sodium stearoyl glutamate in a weight ratio of 1:1.4:0.5.

[0058] The preparation method of the plant fermentation product A comprises the following steps:

[0059] (1) Weighing and mixing Platycladus orientalis leaves, Paeonia lactiflora roots, and Herba Coptidis in a weight ratio of 10:3:13, and crushing the mixture to a particle size of less than 200 meshes to obtain a mixture A;

[0060] (2) Mixing a mixture A and water in a weight ratio of 1:12 to obtain a fermentation raw material A; adding a composite bacteria to the fermentation raw material A to perform anaerobic fermentation at a fermentation temperature of 36° C. for 24 hours, and sterilizing after the fermentation to obtain a fermentation product A;

[0061] (3) The fermentation product A is filtered using a 0.22 μm filter membrane, and the filtrate is subjected to reduced pressure rotary evaporation and dried to obtain the plant fermentation product A.

[0062] The composite bacteria include Bacillus coagulans, Lactobacillus paracasei and Lactobacillus brevis. The amount of Bacillus coagulans in the fermentation raw material A is 10 6CFU / mL; the amount of Lactobacillus paracasei in fermentation raw material A is 10 8 CFU / mL; the amount of Lactobacillus brevis in the fermentation raw material A is 10 8 CFU / mL.

[0063] The preparation method of the plant fermentation product B comprises the following steps:

[0064] (1) Mixing tea roses, Zostera mariana and Glechoma longituba leaves in a weight ratio of 14:10:7, and crushing them into smaller than 200 meshes to obtain a mixture B;

[0065] (2) Mixing mixed material B and water in a weight ratio of 1:12 to obtain fermentation raw material B; adding Lactobacillus plantarum to the fermentation raw material B, performing anaerobic fermentation at a fermentation temperature of 36° C. and a fermentation time of 10 h, sterilizing, continuing to add Lactobacillus casei, performing anaerobic fermentation at a fermentation temperature of 36° C. and a fermentation time of 18 h, sterilizing, and finally adding Lactobacillus bulgaricus, performing anaerobic fermentation at a fermentation temperature of 36° C. and a fermentation time of 12 h, sterilizing after the fermentation is completed, and obtaining fermentation product B;

[0066] (3) The fermentation product B is filtered using a 0.22 μm filter membrane, and the filtrate is subjected to reduced pressure rotary evaporation and dried to obtain the plant fermentation product B.

[0067] The amount of plant lactobacillus in the fermentation raw material B is 10 9 CFU / mL fermentation raw material B; the amount of Lactobacillus casei in fermentation raw material B is 10 9 CFU / mL fermentation raw material B; the amount of Lactobacillus bulgaricus in fermentation raw material B is 10 10 CFU / mL fermentation raw material B.

[0068] The method for preparing the anti-wrinkle and firming essence based on multiple fermentation ingredients comprises the following steps:

[0069] (1) mixing plant fermentation product A, plant fermentation product B and mixed fermentation product to obtain component A;

[0070] (2) The remaining components are mixed, heated to 78° C., kept warm for 30 min, then cooled to 30° C., component A is added, mixed and stirred evenly, and sterilized to obtain an anti-wrinkle and firming essence based on multiple fermentation ingredients.

[0071] Example 2

[0072] The present embodiment provides an anti-wrinkle and firming essence based on multiple fermentation ingredients, comprising the following components in weight percentage: 7% plant fermentation product A, 5% plant fermentation product B, 12% mixed fermentation product, 0.4% panthenol, 0.1% trehalose, 0.8% glyceryl glucoside, 0.1% arbutin, 1.7% oligopeptide-3, 0.12% sodium hyaluronate, 0.1% p-hydroxyacetophenone, 0.3% emulsifier and the balance deionized water.

[0073] The mixed fermentation product comprises the following components in parts by weight: 10 parts of leuconostoc / radish root fermentation product filtrate, 12 parts of lactobacillus fermentation product, 8 parts of bifid yeast fermentation product lysate and 2 parts of bacillus fermentation product.

[0074] The emulsifier includes polysorbate-60, PEG-20 methyl glucose sesquistearate and sodium stearoyl glutamate in a weight ratio of 1:1.2:0.6.

[0075] The preparation method of the plant fermentation product A comprises the following steps:

[0076] (1) Weighing and mixing Platycladus orientalis leaves, Paeonia lactiflora roots, and Herba Coptidis in a weight ratio of 10:2:15, and crushing the mixture to a particle size of less than 200 meshes to obtain a mixture A;

[0077] (2) Mixing mixed material A and water in a weight ratio of 1:15 to obtain fermentation raw material A; adding composite bacteria to the fermentation raw material A to perform anaerobic fermentation at a fermentation temperature of 38° C. for 20 h, and sterilizing after the fermentation to obtain fermentation product A;

[0078] (3) The fermentation product A is filtered using a 0.22 μm filter membrane, and the filtrate is subjected to reduced pressure rotary evaporation and dried to obtain the plant fermentation product A.

[0079] The composite bacteria A includes Bacillus coagulans, Lactobacillus paracasei and Lactobacillus brevis. The amount of the Bacillus coagulans in the fermentation raw material A is 10 7 CFU / mL; the amount of Lactobacillus paracasei in fermentation raw material A is 10 7 CFU / mL; the amount of Lactobacillus brevis in the fermentation raw material A is 10 9 CFU / mL.

[0080] The preparation method of the plant fermentation product B comprises the following steps:

[0081] (1) Mixing tea roses, Zostera mariana and Bambusa longituba leaves in a weight ratio of 12:10:5, and crushing the mixture to less than 200 meshes to obtain a mixture B;

[0082] (2) Mixing mixed material B and water in a weight ratio of 1:15 to obtain fermentation raw material B; adding Lactobacillus plantarum to the fermentation raw material B, performing anaerobic fermentation at a fermentation temperature of 38° C. and a fermentation time of 12 h, sterilizing, continuing to add Lactobacillus casei, performing anaerobic fermentation at a fermentation temperature of 35° C. and a fermentation time of 20 h, sterilizing, and finally adding Lactobacillus bulgaricus, performing anaerobic fermentation at a fermentation temperature of 35° C. and a fermentation time of 14 h, sterilizing after the fermentation is completed, and obtaining fermentation product B;

[0083] (3) The fermentation product B is filtered using a 0.22 μm filter membrane, and the filtrate is subjected to reduced pressure rotary evaporation and dried to obtain the plant fermentation product B.

[0084] The amount of plant lactobacillus in the fermentation raw material B is 10 8 CFU / mL fermentation raw material B; the amount of Lactobacillus casei in fermentation raw material B is 10 9 CFU / mL fermentation raw material B; the amount of Lactobacillus bulgaricus in fermentation raw material B is 10 10 CFU / mL fermentation raw material B.

[0085] The method for preparing the anti-wrinkle and firming essence based on multiple fermentation ingredients comprises the following steps:

[0086] (1) mixing plant fermentation product A, plant fermentation product B and mixed fermentation product to obtain component A;

[0087] (2) The remaining components are mixed, heated to 75° C., kept warm for 40 min, then cooled to 25° C., component A is added, mixed and stirred evenly, and sterilized to obtain an anti-wrinkle and firming essence based on multiple fermentation ingredients.

[0088] Example 3

[0089] The difference between this embodiment and embodiment 1 is that the proportions of plant fermentation product A, plant fermentation product B and mixed fermentation product are different.

[0090] Specifically: An anti-wrinkle and firming essence based on multiple fermentation ingredients, comprising the following components in weight percentage: 5% plant fermentation product A, 1% plant fermentation product B, 17% mixed fermentation product, 0.1% panthenol, 0.3% trehalose, 0.6% glyceryl glucoside, 0.2% arbutin, 1.5% oligopeptide-3, 0.08% sodium hyaluronate, 0.12% p-hydroxyacetophenone, 0.2% emulsifier and the balance deionized water.

[0091] Comparative Example 1

[0092] The difference between this comparative example and Example 1 is that Platycladus orientalis leaves, Paeonia lactiflora roots and Herba Coptidis in a weight ratio of 1:1:1 are weighed, mixed and crushed to a particle size of less than 200 meshes to obtain a mixture A.

[0093] Comparative Example 2

[0094] The difference between this comparative example and Example 1 is that the composite bacteria include Lactobacillus plantarum, Lactobacillus casei and Lactobacillus bulgaricus. The amount of Lactobacillus plantarum in the fermentation raw material A is 10 6 CFU / mL; the amount of Lactobacillus casei in fermentation raw material A is 10 8 CFU / mL; the amount of Lactobacillus bulgaricus in fermentation raw material A is 10 8 CFU / mL.

[0095] Comparative Example 3

[0096] The difference between this comparative example and Example 1 is that the leaves of the large-flowered tea rose, the giant algae and the light bamboo leaf in a weight ratio of 1:1:1 are mixed and crushed to less than 200 meshes to obtain a mixture B.

[0097] Comparative Example 4

[0098] The difference between this comparative example and Example 1 is that different bacteria species are used in the plant fermentation product B. Specifically, Lactobacillus plantarum is replaced by Bacillus coagulans; Lactobacillus casei is replaced by Lactobacillus brevis; and Lactobacillus bulgaricus is replaced by Lactobacillus paracasei.

[0099] Comparative Example 5

[0100] The difference between this comparative example and Example 1 is that the mixed fermentation product includes the following components in parts by weight: 14 parts of Leuconostoc / radish root fermentation product filtrate, 9 parts of Lactobacillus fermentation product, 3 parts of Bifidobacterium fermentation product lysate and 7 parts of Bacillus fermentation product.

[0101] Comparative Example 6

[0102] The difference between this comparative example and Example 1 is that the emulsifier includes polyglycerol-10 laurate (CAS: 34406-66-1), oleth-3 phosphate (CAS: 39464-69-2) and sodium dodecylbenzene sulfonate in a weight ratio of 1:1.4:0.5.

[0103] Comparative Example 7

[0104] The difference between this comparative example and Example 1 is that the emulsifier includes polysorbate-60, PEG-20 methyl glucose sesquistearate and sodium stearoyl glutamate in a weight ratio of 1:1:1.

[0105] Comparative Example 8

[0106] The difference between this comparative example and Example 1 is that the mixed fermentation product is not included.

[0107] Specifically: An anti-wrinkle and firming essence based on multiple fermentation ingredients, comprising the following components in weight percentage: 13% plant fermentation product A, 10% plant fermentation product B, 0.1% panthenol, 0.3% trehalose, 0.6% glyceryl glucoside, 0.2% arbutin, 1.5% oligopeptide-3, 0.08% sodium hyaluronate, 0.12% p-hydroxyacetophenone, 0.2% emulsifier and the balance deionized water.

[0108] Performance Testing

[0109] The anti-wrinkle and firming essences based on multiple fermentation ingredients prepared in Examples 1-2 and Comparative Examples 1-8 were used as samples for performance testing.

[0110] 1. Test population: Volunteers aged between 20 and 50 were selected and randomly divided into 10 groups, with 20 people in each group;

[0111] Test method: First clean the skin of the test area with physiological saline and wait for 5 minutes to dry; select a qualified patch tester, take 0.5mL of sample into the patch tester in a closed patch test, and apply special tape to the back of the subject, and ask the subject how it feels; bathing is prohibited during the test; the subject keeps the patch area dry within 48 hours, avoids intense exercise, scratching the patch area, and long-term sunlight exposure, etc. After 48 hours, remove the tester and mark it. After 30 minutes, wait for the indentation to disappear and make a judgment under sufficient light. Record the results according to the skin reaction grade standard in the "Hygiene Standards for Skin Care Products". The skin adverse reaction grade standard is shown in Table 1 below. If there is any discomfort during the process, stop the test immediately. The results are shown in Table 2.

[0112] Table 1 Grading of skin adverse reactions

[0113]

[0114] Table 2 Human skin patch test results

[0115]

[0116]

[0117] As shown in Table 1, the anti-wrinkle and firming essence based on multiple fermentation ingredients prepared in Examples 1-2 of the present invention is mild and non-irritating. The ratio of plant fermentation product A, plant fermentation product B and mixed fermentation product in the essence of Example 3 is not within the range of (7-9): (3-5): (10-12), resulting in a certain irritation in the essence; Comparative Example 8 does not contain mixed fermentation products, but the essence is also irritating, indicating that the synergistic compounding of plant fermentation product A, plant fermentation product B and mixed fermentation product in a specific ratio can make the essence more gentle and non-irritating.

[0118] 2. Anti-wrinkle test: The products of Examples 1-2 and Comparative Examples 1-7 were subjected to an anti-wrinkle test.

[0119] Testers: 90 volunteers, aged 22-60 years old; the volunteers were divided into 9 groups, 10 in each group, and the initial skin wrinkle conditions in each group were made as similar as possible, and the firming and anti-wrinkle composition was tested separately.

[0120] Inclusion criteria: volunteers with skin problems such as wrinkles, but no history of skin and systemic diseases, and no use of hormone drugs in the past month;

[0121] Product use rules: 2-3 days before the test and during the entire test period, do not change skin care products, once a day in the morning and once in the evening. Select the forehead skin as the test area, apply essence to the left half of each person's forehead, and do not apply it to the right half, observe the skin condition of the test area, continue to use this product, and observe for 3 consecutive months. Compare the improvement of wrinkles before use and after 7 days and 90 days of use. Measure each area 3 times each time, calculate the average value, and then calculate the average value within the group.

[0122] Evaluation criteria:

[0123] 10 points, no wrinkles;

[0124] 7-9 points, 1-2 wrinkles, less than 1.5 cm in length; 4-6 points, 3-5 wrinkles, less than 3 cm in length; 1-3 points, several main wrinkles, more than 3 cm in length. The final score is shown in Table 3 below.

[0125] Table 3 Anti-wrinkle performance test results

[0126]

[0127]

[0128] As shown in Table 3, the essence of Example 1-2 has excellent anti-wrinkle effect. In Comparative Example 1-2, the ratio of Platycladus orientalis leaves, Paeonia lactiflora roots, and Herba Coptidis or the type of bacteria in plant fermentation product A was changed, and the anti-wrinkle effect of the essence decreased. In Comparative Example 5, the composition of the mixed fermentation product was changed, and the synergistic effect of plant fermentation product A decreased, and the anti-wrinkle effect decreased.

[0129] 3. Firming test: The essences of Examples 1-2 and Comparative Examples 1-7 were subjected to an anti-wrinkle test.

[0130] The subjects aged 22-50 were randomly selected and divided into 9 groups, with 10 in each group. The subjects were asked to use the essence once in the morning and once in the evening, and the amount was evenly applied to the whole face according to the size of the face for 30 days. During the trial, the subjects were not allowed to use other items to maintain skin elasticity and cosmetics that would affect the results. The subjects were not allowed to change their original eating habits during the trial.

[0131] Cutometer MPA580 was used to test the skin condition on the 0th day, 30th day and 6th month. The test site was the zygomatic area. The probe was used to measure the same test area 3 times and the average value was taken. The test parameter was R2 (the ratio of the skin rebound amount Ua when there was no negative pressure to the maximum stretch amount Uf when there was negative pressure). The closer R2 is to 1, the better the skin elasticity.

[0132] The average change value of R2 on the 30th day = the R2 value on the 30th day - the R2 value on the 0th day, the average change rate of R2 = the average change value of R2 on the 30th day / the R2 value on the 0th day.

[0133] The average change value of R2 in the 6th month = R2 value in the 6th month - R2 value on the 0th day, the average change rate of R2 in the 6th month = average change value of R2 in the 6th month / R2 value on the 0th day.

[0134] The specific test results of skin elasticity are shown in Table 4.

[0135] Table 4 Short-term and long-term skin elasticity test results

[0136]

[0137] As shown in Table 4, in Comparative Examples 3 and 4, the ratio of large-flowered tea rose, giant algae and light bamboo leaves and the type of strains used to prepare plant fermentation product B were changed, and the firming effect of the essence decreased. In Comparative Example 5, the composition of the mixed fermentation product was changed, and the synergistic effect of plant fermentation product B decreased, and the firming effect decreased.

[0138] 4. Stability test: The essences of Examples 1-2 and Comparative Examples 1-7 were placed as samples at 25°C, 4°C and 45°C respectively, and taken out every week to observe whether any abnormalities occurred. The test period was 90 days. After the test period, the test samples were taken out and restored to room temperature (25°C), and the appearance of the test samples was observed.

[0139] The specific details are shown in Table 5.

[0140] Table 5 Stability test results

[0141]

[0142] It can be seen from Table 5 that the essences prepared in Examples 1-2 of the present invention have high stability, while the emulsifier composition and ratio of Comparative Examples 6-7 are changed, and the stability at low and high temperatures decreases. The composition of the mixed fermentation product in Comparative Example 5 is changed, and the stability of the essence at high temperature also decreases, indicating that the mixed fermentation product can improve the stability of the system.

[0143] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. An anti-wrinkle and firming essence based on multiple fermentation ingredients, characterized in that: The invention comprises the following components in weight percentage: 1-12% plant fermentation product A, 1-6% plant fermentation product B, 5-20% mixed fermentation product, 0.01-0.4% panthenol, 0.1-0.9% trehalose, 0.2-0.8% glycerol glucoside, 0.1-0.5% arbutin, 1.2-1.7% oligopeptide-3, 0.01-0.12% sodium hyaluronate, 0.1-0.15% preservative, 0.1-0.3% emulsifier and the balance of deionized water; The preparation method of the plant fermentation product A comprises the following steps: (1) Weighing and mixing Platycladus orientalis leaves, Paeonia lactiflora roots, and Herba Coptidis in a weight ratio of 10:(2-5):(12-15), and crushing the mixture to a particle size of less than 200 meshes to obtain a mixture A; (2) Mixing a mixture A and water in a weight ratio of 1:(10-15) to obtain a fermentation raw material A; adding a composite bacteria to the fermentation raw material A to perform anaerobic fermentation at a fermentation temperature of 35-38° C. for 20-25 h, and sterilizing after the fermentation to obtain a fermentation product A; (3) The fermentation product A is filtered using a 0.22 μm filter membrane, and the filtrate is subjected to reduced pressure rotary evaporation and dried to obtain the plant fermentation product A.

2. The anti-wrinkle and firming essence based on multiple fermentation ingredients according to claim 1, characterized in that: The complex bacteria include Bacillus coagulans, Lactobacillus paracasei and Lactobacillus brevis.

3. The anti-wrinkle and firming essence based on multiple fermentation ingredients according to claim 2, characterized in that: The amount of Bacillus coagulans in the fermentation raw material A is 10 6 -10 7 CFU / mL; the amount of Lactobacillus paracasei in fermentation raw material A is 10 7 -10 8 CFU / mL; the amount of Lactobacillus brevis in the fermentation raw material A is 10 8 -10 9 CFU / mL.

4. The anti-wrinkle and firming essence based on multiple fermentation ingredients according to claim 1, characterized in that: The preparation method of the plant fermentation product B comprises the following steps: (1) Mixing large-flowered tea roses, eelgrass and loblolly leaves in a weight ratio of (12-16):10:(5-8), and crushing to less than 200 meshes to obtain a mixture B; (2) Mixing a mixture B and water in a weight ratio of 1:(10-15) to obtain a fermentation raw material B; adding Lactobacillus plantarum to the fermentation raw material B for anaerobic fermentation at a fermentation temperature of 35-38° C. for a fermentation time of 8-12 h, sterilizing, continuing to add Lactobacillus casei for anaerobic fermentation at a fermentation temperature of 35-38° C. for a fermentation time of 16-20 h, sterilizing, and finally adding Lactobacillus bulgaricus for anaerobic fermentation at a fermentation temperature of 35-38° C. for a fermentation time of 10-14 h, sterilizing after the fermentation is completed, and obtaining a fermentation product B; (3) The fermentation product B is filtered using a 0.22 μm filter membrane, and the filtrate is subjected to reduced pressure rotary evaporation and dried to obtain the plant fermentation product B.

5. The anti-wrinkle and firming essence based on multiple fermentation ingredients according to claim 4, characterized in that: The amount of plant lactobacillus in the fermentation raw material B is 10 8 -10 9 CFU / mL fermentation raw material B; the amount of Lactobacillus casei in fermentation raw material B is 10 9 -10 10 CFU / mL fermentation raw material B; the amount of Lactobacillus bulgaricus in fermentation raw material B is 10 9 -10 10 CFU / mL fermentation raw material B.

6. The anti-wrinkle and firming essence based on multiple fermentation ingredients according to claim 1, characterized in that: The mixed fermentation product comprises the following components in parts by weight: 8-10 parts of leuconostoc / radish root fermentation product filtrate, 12-15 parts of lactobacillus fermentation product, 6-8 parts of bifid yeast fermentation product lysate and 2-4 parts of bacillus fermentation product.

7. The anti-wrinkle and firming essence based on multiple fermentation ingredients according to claim 6, characterized in that: The weight ratio of plant fermentation product A, plant fermentation product B and mixed fermentation product is (7-9):(3-5):(10-12).

8. The anti-wrinkle and firming essence based on multiple fermentation ingredients according to claim 1, characterized in that: The emulsifier comprises polysorbate-60, PEG-20 methyl glucose sesquistearate and sodium stearoyl glutamate in a weight ratio of 1:(1.2-1.5):(0.4-0.6).

9. The anti-wrinkle and firming essence based on multiple fermentation ingredients according to claim 1, characterized in that: The preservative is p-hydroxyacetophenone.

10. A method for preparing the anti-wrinkle and firming essence based on multiple fermentation ingredients according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) mixing plant fermentation product A, plant fermentation product B and mixed fermentation product to obtain component A; (2) Mix the remaining components, raise the temperature to 75-80° C., keep the temperature for 30-40 minutes, then cool down to 25-30° C., add component A, mix and stir evenly, and sterilize to obtain an anti-wrinkle and firming essence based on multiple fermentation ingredients.

Images