Antioxidant composition based on astaxanthin as well as preparation method and application of antioxidant composition

Abstract

The invention provides an anti-oxidation composition based on astaxanthin as well as a preparation method and application of the anti-oxidation composition. The anti-oxidation composition is prepared from the following components in parts by weight: 0.02 to 1.0 part of astaxanthin, 0.01 to 4 parts of a plant enzymolysis product, 0.01 to 3 parts of a plant fermentation product and 0.01 to 1.5 parts of a grape skin extract. By adding the plant enzymolysis product and the plant fermentation product, the plant enzymolysis product and the plant fermentation product can cooperate with the astaxanthin to improve the oxidation resistance of the antioxidant composition; meanwhile, by adding the plant enzymolysis product and the plant fermentation product, the stability of the antioxidant composition can be improved; when the astaxanthin, the plant enzymolysis product and the plant fermentation product are mixed under a specific proportioning condition, the soothing effect of the antioxidant composition on the skin can be improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of cosmetics, and in particular relates to an astaxanthin-based antioxidant composition and a preparation method and application thereof. Background Art

[0002] Astaxanthin is a natural pigment produced by microalgae. These microalgae produce astaxanthin in extreme environments to resist harsh environments; the bright red color of salmon, krill, lobster and flamingo comes from this natural pigment. Astaxanthin has a large number of conjugated double bonds + two isoprene six-membered ring structures at both ends. The unique double lipid molecule + polar terminal ring structure enables it to pass through the cell membrane, giving it unique and powerful antioxidant and anti-inflammatory properties, providing comprehensive and side-effect-free health protection for cells.

[0003] In recent years, research on the stability of astaxanthin has mainly focused on the raw material storage stage. Reports show that freeze-drying, low-temperature sealed storage, and vacuum refrigeration can help maintain the activity of astaxanthin. However, there are relatively few studies on the stability of astaxanthin under heat-resistant and light-resistant conditions when used in skin care products. Therefore, how to ensure that astaxanthin in antioxidant skin care products is not easy to fade under light and heating conditions and maintains its activity throughout the shelf life has become an important technical challenge.

[0004] In the prior art, antioxidants such as vitamin E, vitamin C, etc. can be used to help absorb light energy and reduce the oxidative degradation of astaxanthin. Alternatively, encapsulation technology can be used to encapsulate astaxanthin in microcapsules, which can effectively isolate the influence of the external environment and improve its stability. However, although antioxidants such as vitamin E and vitamin C can absorb light energy and reduce the oxidative degradation of astaxanthin, their scope of action is limited, especially under high temperature conditions, they are not enough to completely protect astaxanthin. Although encapsulation technology can protect astaxanthin from the influence of the external environment, it may also slow down the release rate of astaxanthin and affect the absorption efficiency of astaxanthin.

[0005] Therefore, there is an urgent need for an astaxanthin-based antioxidant composition and a preparation method and application thereof. Summary of the invention

[0006] The purpose of the present invention is to provide an antioxidant composition based on astaxanthin and a preparation method and application thereof.

[0007] In order to achieve the above object, the present invention provides the following technical solutions:

[0008] An astaxanthin-based antioxidant composition comprises the following components in parts by weight: 0.02-1.0 parts of astaxanthin, 0.01-4 parts of plant enzymatic hydrolysate, 0.01-3 parts of plant fermentation product and 0.01-1.5 parts of grape skin extract;

[0009] The method for preparing the plant enzymatic hydrolysate comprises the following steps:

[0010] (1) grape seeds, rosemary, sea buckthorn and black tea are mixed and crushed to a particle size of less than 100 mesh to obtain an enzymatic hydrolysis raw material;

[0011] (2) mixing the enzymatic hydrolysis raw material and water in a weight ratio of 1:(8-10) to obtain an enzymatic hydrolysis solution, adding cellulase to the enzymatic hydrolysis solution, and performing enzymatic hydrolysis for 40-50 minutes; adjusting the pH value to 9-10 using a 0.5-1 mol / L NaOH aqueous solution, adding alkaline protease, and performing enzymatic hydrolysis for 40-50 minutes; then adjusting the pH value to 8-9 using a 0.5-1 mol / L HCl aqueous solution, adding ficin, and continuing enzymatic hydrolysis for 30-40 minutes, and then adjusting the pH value to 5-6 using a 0.5-1 mol / L HCl aqueous solution, adding pectinase, and continuing enzymatic hydrolysis for 60-80 minutes, and after inactivating the enzyme, obtaining an enzymatic hydrolysis product;

[0012] (3) Centrifuging the enzymatic hydrolysis product, taking the supernatant, filtering the supernatant through an ultrafiltration membrane to obtain an ultrafiltrate, concentrating, and spray-drying to obtain a plant enzymatic hydrolysis product.

[0013] Furthermore, the weight ratio of grape seed, rosemary, sea buckthorn and black tea is (13-16):10:(2-5):(8-12).

[0014] Furthermore, the addition amount of cellulase is 3000-4000u / mL enzymolysis solution; the addition amount of alkaline protease is 1000-2000u / mL enzymolysis solution; the addition amount of fig protease is 2000-3000u / mL enzymolysis solution; and the addition amount of pectinase is 1000-2000u / mL enzymolysis solution.

[0015] Further, the supernatant is filtered through an ultrafiltration membrane with a molecular weight of 6000-8000Da.

[0016] As a powerful antioxidant, astaxanthin is used in skin care mainly based on its ability to scavenge free radicals and its characteristics of inhibiting lipid peroxidation. However, the absorption effect of astaxanthin in the skin will affect the performance of its antioxidant ability. The present invention can improve the antioxidant properties of the antioxidant composition by adding plant enzymatic hydrolysates. Plant enzymatic hydrolysates can synergistically promote the absorption of astaxanthin by the skin, and at the same time, the active components in the plant enzymatic hydrolysates can produce a synergistic antioxidant effect with astaxanthin. At the same time, the addition of plant enzymatic hydrolysates can improve the stability of the antioxidant composition at high temperatures. Analysis shows that the active components obtained by gradient enzymatic hydrolysis of plant enzymatic hydrolysates can form a protective layer on the surface of astaxanthin to reduce its decomposition at high temperatures, while helping astaxanthin to better disperse and reduce aggregation, thereby improving the utilization efficiency of antioxidants. However, the light resistance effect under this condition is not ideal.

[0017] Furthermore, the method for preparing the plant fermentation product comprises the following steps:

[0018] (1) mixing wolfberry, hawthorn, rhodiola rosea and ginseng, and crushing them to a particle size of less than 200 mesh to obtain a mixed raw material;

[0019] (2) placing the mixed raw material at a low temperature of -30°C for 2-3 minutes, then rapidly heating it to 23-25°C within 2 seconds, repeating this process 2-3 times; then pressurizing it to 20-25MPa, maintaining it for 3-5 minutes, then releasing the pressure to normal pressure, repeating this process 2-3 times, and obtaining a pretreated mixed raw material;

[0020] (3) mixing the pretreated mixed raw material and water in a weight ratio of 1:(8-10) to obtain a mixed solution, adding composite bacteria to the mixed solution, performing anaerobic fermentation for 10-15 hours, and sterilizing to obtain a fermentation liquid;

[0021] (4) Centrifuging the fermentation liquid, taking the supernatant, filtering the supernatant through an ultrafiltration membrane with a molecular weight of 3000-5000Da to obtain an ultrafiltrate, concentrating and spray-drying to obtain a plant fermentation product.

[0022] Furthermore, the weight ratio of wolfberry, hawthorn, rhodiola rosea and ginseng is 10:(12-14):(1-3):(4-7).

[0023] Furthermore, the composite bacteria include Lactobacillus casei, Lactobacillus brevis and Bifidobacterium longum; the addition amount of Lactobacillus casei is 10 6 -10 7 CFU / mL mixed solution; the amount of Lactobacillus brevis added was 10 9 -10 10 CFU / mL mixed solution; the amount of Bifidobacterium longum added was 10 8 -10 9 CFU / mL mixed solution.

[0024] The present invention adds plant fermentation products to the antioxidant composition, which can improve the stability of the antioxidant composition under light. The products of wolfberry, hawthorn, rhodiola rosea and ginseng fermented by specific strains have stronger light stability. The plant fermentation products can form a complex with astaxanthin and other plant extracts through multiple mechanisms to improve their stability; this protective effect helps to reduce the degradation of these active ingredients under light conditions. The light resistance and antioxidant properties of astaxanthin and plant enzymatic hydrolysates can be significantly improved.

[0025] Furthermore, the weight ratio of astaxanthin, plant enzymatic hydrolysate and plant fermentation product is (0.3-0.5):(2.3-2.6):(1.5-1.8).

[0026] When astaxanthin, plant hydrolysates and plant ferments are mixed under specific ratios, the soothing effect of the antioxidant composition can be improved. Plant hydrolysates and plant ferments contain moisturizing ingredients such as small molecule peptides and amino acids, which can help the skin lock in moisture and improve the hydration state of the skin; when astaxanthin, plant hydrolysates and plant ferments work together, they can form a multi-level antioxidant network that not only removes free radicals, but also prevents the occurrence of oxidative stress, reduces the activity of hyaluronidase through synergistic effects, and helps the skin return to a healthy state through the combined effects of multiple mechanisms such as anti-oxidation, anti-inflammatory, moisturizing and repair.

[0027] The invention provides a method for preparing an astaxanthin-based antioxidant composition, comprising the following steps: mixing various components, stirring at 500-800 rpm / min for 10-15 min, and obtaining the astaxanthin-based antioxidant composition.

[0028] The present invention provides the use of an astaxanthin-based antioxidant composition.

[0029] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0030] 1. The present invention can improve the antioxidant properties of the antioxidant composition by adding plant enzymatic hydrolysis products and synergistically with astaxanthin. At the same time, the addition of plant enzymatic hydrolysis products can improve the stability of the antioxidant composition at high temperatures.

[0031] 2. The present invention adds plant fermentation products to the antioxidant composition to improve the stability of the antioxidant composition under light.

[0032] 3. When astaxanthin, plant enzymatic hydrolysates and plant fermentation products are mixed under specific ratio conditions, the soothing effect of the antioxidant composition on the skin can be improved. DETAILED DESCRIPTION

[0033] 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.

[0034] The enzymes and bacteria used in the present invention are all commercially available products, and the specific details are as follows:

[0035] Astaxanthin, purchased from Shaanxi Haochen Biotechnology Co., Ltd., Haematococcus pluvialis extract, CAS: 472-61-7, product specifications: water-soluble astaxanthin 10%.

[0036] Grape skin extract was purchased from Baoji Liupanyun Biotechnology Co., Ltd.

[0037] Cellulase was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0038] Neutral protease was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0039] Pectinase was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0040] Bromelain was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0041] Ficin was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0042] Alkaline protease was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0043] Ficin was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0044] β-Glucanase was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0045] Lactobacillus brevis was purchased from Shanghai Microbiological Collection Center. No.: SHBCC D14346.

[0046] Lactobacillus plantarum was purchased from China Center for Type Culture Collection, with the number: CCTCC AB2010210.

[0047] Lactobacillus casei was purchased from Shanghai Collection of Microorganisms, with the number: SHBCC D24737.

[0048] Bacillus coagulans was purchased from Shanghai Microbiological Collection Center, number: SHBCC D10638.

[0049] Lactobacillus paracasei was purchased from Shanghai Collection of Microorganisms Center, number: SHBCC D51555.

[0050] Bifidobacterium longum was deposited in China Center for Type Culture Collection, with the number: CCTCC HB20082718.

[0051] Example 1

[0052] This embodiment provides an astaxanthin-based antioxidant composition, comprising the following components in parts by weight: 0.4 parts of astaxanthin, 2.5 parts of plant enzymatic hydrolysate, 1.6 parts of plant fermentation product, and 1.2 parts of grape skin extract.

[0053] The method for preparing the plant enzymatic hydrolysate comprises the following steps:

[0054] (1) mixing grape seeds, rosemary, sea buckthorn and black tea in a weight ratio of 15:10:4:11, and crushing the mixture to a particle size of less than 100 meshes to obtain an enzymatic hydrolysis raw material;

[0055] (2) The enzymatic hydrolysis raw materials and water were mixed in a weight ratio of 1:9 to obtain an enzymatic hydrolysis solution, cellulase was added to the enzymatic hydrolysis solution, and enzymatic hydrolysis was carried out for 45 minutes; the pH value was adjusted to 9.5 using a 0.7 mol / L NaOH aqueous solution, and alkaline protease was added and enzymatic hydrolysis was carried out for 45 minutes; then the pH value was adjusted to 8.6 using a 0.8 mol / L HCl aqueous solution, and fig protease was added, and enzymatic hydrolysis was continued for 35 minutes; then the pH value was adjusted to 5.6 using a 0.7 mol / L HCl aqueous solution, pectinase was added, and enzymatic hydrolysis was continued for 70 minutes, and after the enzyme was inactivated, an enzymatic hydrolysis product was obtained; the amount of cellulase added was 3500u / mL enzymatic hydrolysis solution; the amount of alkaline protease added was 1500u / mL enzymatic hydrolysis solution; the amount of fig protease added was 2500u / mL enzymatic hydrolysis solution; and the amount of pectinase added was 1600u / mL enzymatic hydrolysis solution.

[0056] (3) Centrifuging the enzymatic hydrolysis product, taking the supernatant, filtering the supernatant through an ultrafiltration membrane with a molecular weight of 7000Da to obtain an ultrafiltrate, concentrating and spray-drying to obtain a plant enzymatic hydrolysis product.

[0057] The method for preparing the plant fermentation product comprises the following steps:

[0058] (1) mixing wolfberry, hawthorn, rhodiola rosea and ginseng in a weight ratio of 10:13:2:6, and crushing them to a particle size of less than 200 mesh to obtain a mixed raw material;

[0059] (2) placing the mixed raw material at a low temperature of -30°C for 3 minutes, then rapidly heating it to 25°C within 2 seconds, repeating this process twice; then pressurizing it to 23 MPa, maintaining it for 4 minutes, then releasing the pressure to normal pressure, repeating this process three times, and obtaining a pretreated mixed raw material;

[0060] (3) Mixing the pretreated mixed raw materials and water in a weight ratio of 1:9 to obtain a mixed solution, adding composite bacteria to the mixed solution, anaerobic fermentation for 12 hours, and sterilizing to obtain a fermentation solution; the composite bacteria include Lactobacillus casei, Lactobacillus brevis and Bifidobacterium longum; the addition amount of Lactobacillus casei is 10 6 CFU / mL mixed solution; the amount of Lactobacillus brevis added was 10 10 CFU / mL mixed solution; the amount of Bifidobacterium longum added was 10 9 CFU / mL mixed solution;

[0061] (4) Centrifuging the fermentation broth, taking the supernatant, filtering the supernatant through an ultrafiltration membrane with a molecular weight of 4000 Da to obtain an ultrafiltrate, concentrating and spray-drying to obtain a plant fermentation product.

[0062] The method for preparing the astaxanthin-based antioxidant composition comprises the following steps: mixing the components, stirring at 600 rpm / min for 12 minutes, and obtaining the astaxanthin-based antioxidant composition.

[0063] Example 2

[0064] This embodiment provides an astaxanthin-based antioxidant composition, comprising the following components in parts by weight: 0.3 parts of astaxanthin, 2.6 parts of plant enzymatic hydrolysate, 1.5 parts of plant fermentation product, and 0.5 parts of grape skin extract.

[0065] The method for preparing the plant enzymatic hydrolysate comprises the following steps:

[0066] (1) grape seeds, rosemary, sea buckthorn and black tea are mixed in a weight ratio of 13:10:2:12, and crushed to a particle size of less than 100 mesh to obtain an enzymatic hydrolysis raw material;

[0067] (2) The enzymatic hydrolysis raw materials and water were mixed in a weight ratio of 1:8 to obtain an enzymatic hydrolysis solution, cellulase was added to the enzymatic hydrolysis solution, and enzymatic hydrolysis was carried out for 40 minutes; the pH value was adjusted to 9 with a 1 mol / L NaOH aqueous solution, and alkaline protease was added and enzymatic hydrolysis was carried out for 50 minutes; then the pH value was adjusted to 8 with a 1 mol / L HCl aqueous solution, and fig protease was added and enzymatic hydrolysis was continued for 40 minutes; then the pH value was adjusted to 5 with a 1 mol / L HCl aqueous solution, and pectinase was added and enzymatic hydrolysis was continued for 80 minutes. After the enzyme was inactivated, an enzymatic hydrolysis product was obtained; the amount of cellulase added was 3000u / mL enzymatic hydrolysis solution; the amount of alkaline protease added was 2000u / mL enzymatic hydrolysis solution; the amount of fig protease added was 2000u / mL enzymatic hydrolysis solution; and the amount of pectinase added was 2000u / mL enzymatic hydrolysis solution.

[0068] (3) Centrifuging the enzymatic hydrolysis product, taking the supernatant, filtering the supernatant through an ultrafiltration membrane with a molecular weight of 8000Da to obtain an ultrafiltrate, concentrating and spray-drying to obtain a plant enzymatic hydrolysis product.

[0069] The method for preparing the plant fermentation product comprises the following steps:

[0070] (1) mixing wolfberry, hawthorn, rhodiola rosea and ginseng in a weight ratio of 10:12:1:7, and crushing them to a particle size of less than 200 mesh to obtain a mixed raw material;

[0071] (2) placing the mixed raw material at a low temperature of -30°C for 2 minutes, then rapidly heating it to 23°C within 2 seconds, repeating this process 3 times; then pressurizing it to 20 MPa, maintaining it for 5 minutes, then releasing the pressure to normal pressure, repeating this process 2 times, and obtaining a pretreated mixed raw material;

[0072] (3) Mixing the pretreated mixed raw materials and water in a weight ratio of 1:10 to obtain a mixed solution, adding composite bacteria to the mixed solution, anaerobic fermentation for 15 hours, and sterilizing to obtain a fermentation solution; the composite bacteria include Lactobacillus casei, Lactobacillus brevis and Bifidobacterium longum; the addition amount of Lactobacillus casei is 10 7 CFU / mL mixed solution; the amount of Lactobacillus brevis added was 10 9 CFU / mL mixed solution; the amount of Bifidobacterium longum added was 10 9 CFU / mL mixed solution;

[0073] (4) Centrifuging the fermentation broth, taking the supernatant, filtering the supernatant through an ultrafiltration membrane with a molecular weight of 3000 Da to obtain an ultrafiltrate, concentrating and spray-drying to obtain a plant fermentation product.

[0074] The method for preparing the astaxanthin-based antioxidant composition comprises the following steps: mixing the components, stirring at 800 rpm / min for 10 minutes, and obtaining the astaxanthin-based antioxidant composition.

[0075] Comparative Example 1

[0076] The difference between this comparative example and Example 1 is: an astaxanthin-based antioxidant composition, comprising the following components in parts by weight: 1 part of astaxanthin, 1.3 parts of plant enzymatic hydrolysate, 2.2 parts of plant fermentation product and 1.2 parts of grape skin extract.

[0077] Comparative Example 2

[0078] The difference between this comparative example and Example 1 is that grape seeds, rosemary, sea buckthorn and black tea are mixed in a weight ratio of 1:1:1:1.

[0079] Comparative Example 3

[0080] The difference between this comparative example and Example 1 is that cellulase is replaced by bromelain; alkaline protease is replaced by papain; ficin is replaced by neutral protease; and pectinase is replaced by β-glucanase.

[0081] Comparative Example 4

[0082] The difference between this comparative example and Example 1 is that wolfberry, hawthorn, rhodiola rosea and ginseng are mixed in a weight ratio of 1:1:1:1.

[0083] Comparative Example 5

[0084] The difference between this comparative example and Example 1 is that no pretreatment is performed in the preparation of the plant fermentation product.

[0085] Comparative Example 6

[0086] The difference between this comparative example and Example 1 is that the composite bacteria include Lactobacillus plantarum, Bacillus coagulans and Lactobacillus paracasei. The addition amount of Lactobacillus plantarum is 10 6 CFU / mL mixed solution; the amount of Bacillus coagulans added was 10 10 CFU / mL mixed solution; the amount of Lactobacillus paracasei added was 10 9 CFU / mL mixed solution;

[0087] Comparative Example 7

[0088] The difference between this comparative example and Example 1 is that the plant fermentation product is subjected to gradient fermentation;

[0089] Specifically, Lactobacillus casei was added to the mixed solution, and the mixture was fermented anaerobically for 4 hours. Lactobacillus brevis was added, and the anaerobic fermentation was continued for 4 hours. Finally, Bifidobacterium longum was added, and the anaerobic fermentation was continued for 4 hours. The fermentation liquid was obtained. The addition amount of Lactobacillus casei was 10 6 CFU / mL mixed solution; the amount of Lactobacillus brevis added was 10 10 CFU / mL mixed solution; the amount of Bifidobacterium longum added was 10 9 CFU / mL mixed solution.

[0090] Performance Testing

[0091] 1. Antioxidant test

[0092] The antioxidant compositions of Examples 1-2 and Comparative Examples 1-7 were respectively formulated into 30 mg / mL aqueous solutions, placed in transparent PET bottles and stored under 4 conditions to observe the DPPH free radical scavenging effects and evaluate the changes in the antioxidant properties of astaxanthin.

[0093] 0.2 mM DPPH alcohol solution and 30 mg / mL of the antioxidant composition tested under various conditions and a control group (aqueous solution) were mixed in a volume ratio of 1:1 and plated on a 96-well plate with 3 replicate wells in each group. After reacting in a 37°C water bath in the dark for 30 minutes, the absorbance at 517 nm was measured to calculate the DPPH scavenging rate of each sample.

[0094] Test conditions:

[0095] (1) Normal temperature: The prepared samples were placed at 25°C and 60% RH for comparative testing.

[0096] (2) High temperature acceleration: The test conditions are 50°C ± 1°C and 25% RH ± 5% RH for 60 days.

[0097] (3) Outdoor light: 25°C, 60% RH, exposed to natural light for 20 days.

[0098] Clearance rate = [1-(A sample group-A blank group) / A control group] × 100%;

[0099] Sample group A: absorbance values ​​of sample solution and DPPH alcohol solution;

[0100] A Blank group: absorbance of sample solution and anhydrous ethanol;

[0101] A Control group: absorbance values ​​of DPPH alcohol solution and water.

[0102] 2. Soothing test

[0103] Hyaluronidase activity test: Relevant literature shows that hyaluronic acid is widely present in the skin and other tissues. The relationship between hyaluronic acid and skin is very close. Large molecular hyaluronic acid can inhibit inflammatory response, thereby alleviating the discomfort caused by skin inflammation. Large molecular hyaluronic acid will be degraded under the action of hyaluronidase, resulting in a decrease in the content of large molecular hyaluronic acid. Decomposition produces the degradation product N-acetylglucosamine. Determining N-acetylglucosamine in the reaction system can indirectly reflect the activity of hyaluronidase. The anti-allergic activity of the sample was evaluated by in vitro inhibition of hyaluronidase activity. Inhibition of hyaluronidase activity can reduce the degradation of hyaluronic acid and reduce skin sensitivity.

[0104] Detection method: The antioxidant compositions of Examples 1-2 and Comparative Examples 1-7 were mixed with hyaluronidase solution, respectively, with the concentration of the antioxidant composition in the solution being 7w%, and then incubated at 37°C for 10 minutes after shaking and mixing. Hyaluronate solution was added and incubated at 37°C for 45 minutes. BSA solution was added and incubated for another 10 minutes, the OD600nm value was detected, and the hyaluronidase inhibition rate / % was calculated, and the test value was used to characterize the soothing property.

[0105] The specific test results are shown in Table 1.

[0106] Table 1 Test results (%)

[0107]

[0108] Note: / means not determined.

[0109] It can be seen from the above performance test results that the antioxidant compositions of Examples 1-2 have excellent antioxidant and soothing properties, especially the comprehensive performance of Example 1 is the most outstanding, which is mainly due to the synergistic effect of multiple components.

[0110] However, the comparative examples were significantly inferior to the embodiments in corresponding performance tests because they did not adopt the necessary technical solutions. In comparative example 1, the ratio of astaxanthin, plant enzymatic hydrolysate and plant fermentation product was changed, and it can be seen that the soothing effect of the antioxidant composition decreased, and the antioxidant activity also decreased, proving that the three component ratio schemes have an important influence on the soothing and antioxidant effects. Comparative examples 2-3 did not use the preparation scheme of plant enzymatic hydrolysate, and the results showed that the antioxidant activity and stability at high temperature of the antioxidant composition were affected. Comparative examples 4-7 did not use the preparation scheme of plant fermentation product, and the results showed that the stability of the antioxidant composition under light was affected. The above experimental results further prove the importance of the technical scheme defined in the present invention for its technical effects.

[0111] 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 antioxidant composition based on astaxanthin, characterized in that: The invention comprises the following components in parts by weight: 0.02-1.0 parts of astaxanthin, 0.01-4 parts of plant enzymatic hydrolysate, 0.01-3 parts of plant fermentation product and 0.01-1.5 parts of grape skin extract; The method for preparing the plant enzymatic hydrolysate comprises the following steps: (1) grape seeds, rosemary, sea buckthorn and black tea are mixed and crushed to a particle size of less than 100 mesh to obtain an enzymatic hydrolysis raw material; (2) mixing the enzymatic hydrolysis raw material and water in a weight ratio of 1:(8-10) to obtain an enzymatic hydrolysis solution, adding cellulase to the enzymatic hydrolysis solution, and performing enzymatic hydrolysis for 40-50 minutes; adjusting the pH value to 9-10 using a 0.5-1 mol / L NaOH aqueous solution, adding alkaline protease, and performing enzymatic hydrolysis for 40-50 minutes; then adjusting the pH value to 8-9 using a 0.5-1 mol / L HCl aqueous solution, adding ficin, and continuing enzymatic hydrolysis for 30-40 minutes, and then adjusting the pH value to 5-6 using a 0.5-1 mol / L HCl aqueous solution, adding pectinase, and continuing enzymatic hydrolysis for 60-80 minutes, and after inactivating the enzyme, obtaining an enzymatic hydrolysis product; (3) Centrifuging the enzymatic hydrolysis product, taking the supernatant, filtering the supernatant through an ultrafiltration membrane to obtain an ultrafiltrate, concentrating and spray-drying to obtain the plant enzymatic hydrolysis product.

2. The astaxanthin-based antioxidant composition according to claim 1, characterized in that The weight ratio of grape seed, rosemary, sea buckthorn and black tea is (13-16):10:(2-5):(8-12).

3. The astaxanthin-based antioxidant composition according to claim 1, characterized in that The addition amount of cellulase is 3000-4000u / mL enzymolysis solution; the addition amount of alkaline protease is 1000-2000u / mL enzymolysis solution; the addition amount of fig protease is 2000-3000u / mL enzymolysis solution; and the addition amount of pectinase is 1000-2000u / mL enzymolysis solution.

4. The astaxanthin-based antioxidant composition according to claim 1, characterized in that The supernatant was filtered through an ultrafiltration membrane with a molecular weight of 6000-8000Da.

5. The astaxanthin-based antioxidant composition according to claim 1, characterized in that The method for preparing the plant fermentation product comprises the following steps: (1) mixing wolfberry, hawthorn, rhodiola rosea and ginseng, and crushing them to a particle size of less than 200 mesh to obtain a mixed raw material; (2) placing the mixed raw material at a low temperature of -30°C for 2-3 minutes, then rapidly heating it to 23-25°C within 2 seconds, repeating this process 2-3 times; then pressurizing it to 20-25MPa, maintaining it for 3-5 minutes, then releasing the pressure to normal pressure, repeating this process 2-3 times, and obtaining a pretreated mixed raw material; (3) mixing the pretreated mixed raw material and water in a weight ratio of 1:(8-10) to obtain a mixed solution, adding composite bacteria to the mixed solution, performing anaerobic fermentation for 10-15 hours, and sterilizing to obtain a fermentation liquid; (4) Centrifuging the fermentation liquid, taking the supernatant, filtering the supernatant through an ultrafiltration membrane with a molecular weight of 3000-5000Da to obtain an ultrafiltrate, concentrating and spray-drying to obtain a plant fermentation product.

6. The astaxanthin-based antioxidant composition according to claim 5, characterized in that The weight ratio of wolfberry, hawthorn, rhodiola rosea and ginseng is 10:(12-14):(1-3):(4-7).

7. The astaxanthin-based antioxidant composition according to claim 5, characterized in that The composite bacteria include Lactobacillus casei, Lactobacillus brevis and Bifidobacterium longum; the amount of Lactobacillus casei added is 10 6 -10 7 CFU / mL mixed solution; the amount of Lactobacillus brevis added was 10 9 -10 10 CFU / mL mixed solution; the amount of Bifidobacterium longum added was 10 8 -10 9 CFU / mL mixed solution.

8. The astaxanthin-based antioxidant composition according to claim 1, characterized in that The weight ratio of astaxanthin, plant enzymatic hydrolysate and plant fermentation product is (0.3-0.5):(2.3-2.6):(1.5-1.8).

9. A method for preparing an astaxanthin-based antioxidant composition according to any one of claims 1 to 8, characterized in that: The method comprises the following steps: mixing the components, stirring at 500-800 rpm / min for 10-15 minutes, and obtaining an astaxanthin-based antioxidant composition.

10. Use of the astaxanthin-based antioxidant composition according to any one of claims 1 to 8.

Images