An astaxanthin-based antioxidant composition and its preparation method and application

Abstract

The present invention provides an astaxanthin-based antioxidant composition, a preparation method thereof, and an application thereof. The antioxidant composition comprises the following components in parts by weight: 0.02-1.0 parts of astaxanthin, 0.01-4 parts of a plant enzymatic hydrolysate, 0.01-3 parts of a plant fermentation product, and 0.01-1.5 parts of a grape skin extract. The present invention, by adding the plant enzymatic hydrolysate and the plant fermentation product, can synergistically improve the antioxidant properties of the antioxidant composition with astaxanthin; simultaneously, the addition of the plant enzymatic hydrolysate and the plant fermentation product can improve the stability of the antioxidant composition; and when astaxanthin, the plant enzymatic hydrolysate, and the plant fermentation product are mixed under specific ratios, 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, a preparation method thereof, and an application thereof. Background Art

[0002] Astaxanthin is a natural pigment produced by microalgae, which are able to withstand harsh environments and produce it on their own. It is the source of the vibrant red color of salmon, krill, lobster, and flamingos. Astaxanthin, with its numerous conjugated double bonds and two isoprene six-membered rings at each end, possesses a unique dual lipid structure and polar terminal rings, enabling it to cross cell membranes. This unique combination of powerful antioxidant and anti-inflammatory properties provides comprehensive, side-effect-free cellular health protection.

[0003] In recent years, research on astaxanthin stability has primarily focused on the raw material storage stage. Reports indicate that freeze-drying, low-temperature sealed storage, and vacuum refrigeration can help maintain astaxanthin activity. However, relatively little research has been conducted on the stability of astaxanthin in skincare products under heat- and light-resistant conditions. Therefore, ensuring that astaxanthin in antioxidant skincare products resists fading under light and heat conditions and maintains its activity throughout its shelf life has become a significant technical challenge.

[0004] Prior art uses antioxidants such as vitamin E and vitamin C to help absorb light energy and reduce the oxidative degradation of astaxanthin. Alternatively, encapsulation techniques, which encapsulate astaxanthin in microcapsules, can effectively isolate it from the effects of the external environment and improve its stability. However, while antioxidants such as vitamin E and vitamin C can absorb light energy and reduce the oxidative degradation of astaxanthin, their range of action is limited, and they are not sufficient to fully protect astaxanthin, particularly under high temperature conditions. While encapsulation techniques can protect astaxanthin from the effects of the external environment, they can also slow its release, affecting its absorption efficiency.

[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 astaxanthin-based antioxidant composition, a preparation method thereof, and an 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 preparation method of 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 materials and water in a weight ratio of 1:(8-10) to obtain an enzymatic hydrolysis solution, adding cellulase to the enzymatic hydrolysis solution, and enzymolysis 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 enzymolysis 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 enzymolysis 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 enzymolysis for 60-80 minutes, and after inactivating the enzyme, obtaining an enzymatic hydrolysis product;

[0012] (3) The enzymatic hydrolysis product is centrifuged, and the supernatant is collected. The supernatant is filtered through an ultrafiltration membrane to obtain an ultrafiltrate, which is concentrated and spray-dried to obtain the 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 enzymatic solution; the addition amount of alkaline protease is 1000-2000u / mL enzymatic solution; the addition amount of ficin is 2000-3000u / mL enzymatic solution; and the addition amount of pectinase is 1000-2000u / mL enzymatic solution.

[0015] Furthermore, the supernatant was 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 inhibit lipid peroxidation. However, the absorption effect of astaxanthin in the skin will affect the performance of its antioxidant capacity. The present invention can improve the antioxidant properties of the antioxidant composition by adding plant enzymatic hydrolysis products. Plant enzymatic hydrolysis products can synergistically promote the absorption of astaxanthin by the skin, and at the same time, the active components in the plant enzymatic hydrolysis products can produce a synergistic antioxidant effect with astaxanthin. At the same time, the addition of plant enzymatic hydrolysis products 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 hydrolysis products can form a protective layer on the surface of astaxanthin, which can reduce its decomposition at high temperatures, and at the same time help astaxanthin to better disperse and reduce aggregation, thereby improving the utilization efficiency of the antioxidant. 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 20-25 MPa, maintaining it for 3-5 minutes, and then releasing the pressure to normal pressure, repeating this process 2-3 times to obtain a pretreated mixed raw material;

[0020] (3) mixing the pretreated mixed raw materials 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) The fermentation liquid is centrifuged, and the supernatant is collected. The supernatant is filtered through an ultrafiltration membrane with a molecular weight of 3000-5000 Da to obtain an ultrafiltrate, which is concentrated and spray-dried 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 addition amount of Bifidobacterium longum was 10 8 -10 9 CFU / mL mixed solution.

[0024] The present invention improves the antioxidant composition's stability under light by adding plant fermentation products. Products fermented with specific strains of goji berries, hawthorn, rhodiola rosea, and ginseng exhibit enhanced photostability. Through multiple mechanisms, the plant fermentation products can form complexes with astaxanthin and other plant extracts, enhancing their stability. This protective effect helps reduce degradation of these active ingredients under light conditions, significantly enhancing the light-resistant antioxidant properties of astaxanthin and plant enzymatic hydrolysates.

[0025] Furthermore, the weight ratio of the astaxanthin, the plant enzymatic hydrolysate and the 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 combined in specific ratios, the soothing effect of the antioxidant composition can be enhanced. Plant hydrolysates and plant ferments contain moisturizing ingredients such as small peptides and amino acids, which help the skin retain moisture and improve hydration. When astaxanthin, plant hydrolysates, and plant ferments work together, they form a multi-layered antioxidant network that not only scavenges free radicals but also prevents oxidative stress. This synergistic effect reduces hyaluronidase activity, helping the skin return to a healthy state through multiple mechanisms, including antioxidant, anti-inflammatory, moisturizing, and repair.

[0027] The present invention provides a method for preparing an astaxanthin-based antioxidant composition, comprising the following steps: mixing various components, and stirring at 500-800 rpm / min for 10-15 minutes to obtain 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 a plant enzymatic hydrolysate, which can synergistically improve the antioxidant properties of the antioxidant composition with astaxanthin. The addition of the plant enzymatic hydrolysate can also 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 following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts 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 was 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 Collection of Microorganisms (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, number: SHBCC D24737.

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

[0049] Lactobacillus paracasei was purchased from Shanghai Collection of Microorganisms, with the 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 preparation method of the plant enzymatic hydrolysate comprises the following steps:

[0054] (1) Grape seeds, rosemary, sea buckthorn, and black tea are mixed in a weight ratio of 15:10:4:11, and crushed to a particle size of less than 100 mesh to obtain an enzymatic hydrolysis raw material;

[0055] (2) The enzymatic hydrolysis raw materials and water in a weight ratio of 1:9 were mixed 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, 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, figin was added, and enzymatic hydrolysis was continued for 35 minutes, and 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. 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 figin added was 2500u / mL enzymatic hydrolysis solution; and the amount of pectinase added was 1600u / mL enzymatic hydrolysis solution.

[0056] (3) The enzymatic hydrolysis product is centrifuged, and the supernatant is taken. The supernatant is filtered through an ultrafiltration membrane with a molecular weight of 7000 Da to obtain an ultrafiltrate, which is concentrated and spray-dried to obtain a plant enzymatic hydrolysis product.

[0057] The preparation method of the plant fermentation product comprises the following steps:

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

[0059] (2) The mixed raw material was first placed at a low temperature of -30°C for 3 minutes, then rapidly heated to 25°C within 2 seconds, and repeated twice; then pressurized to 23 MPa, maintained for 4 minutes, and then released to normal pressure, and repeated three times to obtain a pretreated mixed raw material;

[0060] (3) The pretreated mixed raw materials and water were mixed in a weight ratio of 1:9 to obtain a mixed solution, and composite bacteria were added to the mixed solution, and anaerobic fermentation was performed for 12 hours. After sterilization, a fermentation liquid was obtained; the composite bacteria included Lactobacillus casei, Lactobacillus brevis and Bifidobacterium longum; 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 addition amount of Bifidobacterium longum was 10 9 CFU / mL mixed solution;

[0061] (4) The fermentation liquid is centrifuged, and the supernatant is collected. The supernatant is filtered through an ultrafiltration membrane with a molecular weight of 4000 Da to obtain an ultrafiltrate, which is concentrated and spray-dried to obtain a plant fermentation product.

[0062] The preparation method of the astaxanthin-based antioxidant composition comprises the following steps: mixing the components and stirring at 600 rpm / min for 12 minutes to obtain 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 preparation method of 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 in a weight ratio of 1:8 were mixed 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 using a 1 mol / L NaOH aqueous solution, alkaline protease was added, and enzymatic hydrolysis was carried out for 50 minutes; then the pH value was adjusted to 8 using a 1 mol / L HCl aqueous solution, figin was added, and enzymatic hydrolysis was continued for 40 minutes, and then the pH value was adjusted to 5 using a 1 mol / L HCl aqueous solution, 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 figin added was 2000u / mL enzymatic hydrolysis solution; and the amount of pectinase added was 2000u / mL enzymatic hydrolysis solution.

[0068] (3) The enzymatic hydrolysis product is centrifuged, and the supernatant is taken. The supernatant is filtered through an ultrafiltration membrane with a molecular weight of 8000Da to obtain an ultrafiltrate, which is concentrated and spray-dried to obtain a plant enzymatic hydrolysis product.

[0069] The preparation method of the plant fermentation product comprises the following steps:

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

[0071] (2) The mixed raw material was first placed at a low temperature of -30°C for 2 minutes, then rapidly heated to 23°C within 2 seconds, and repeated 3 times; then pressurized to 20 MPa, maintained for 5 minutes, and then released to normal pressure, and repeated 2 times to obtain a pretreated mixed raw material;

[0072] (3) The pretreated mixed raw materials and water were mixed in a weight ratio of 1:10 to obtain a mixed solution, and composite bacteria were added to the mixed solution, and anaerobically fermented for 15 hours. After sterilization, a fermentation liquid was obtained; the composite bacteria included Lactobacillus casei, Lactobacillus brevis and Bifidobacterium longum; the addition amount of Lactobacillus casei was 10 7 CFU / mL mixed solution; the amount of Lactobacillus brevis added was 10 9 CFU / mL mixed solution; the addition amount of Bifidobacterium longum was 10 9 CFU / mL mixed solution;

[0073] (4) The fermentation liquid is centrifuged, and the supernatant is collected. The supernatant is filtered through an ultrafiltration membrane with a molecular weight of 3000 Da to obtain an ultrafiltrate, which is concentrated and spray-dried to obtain a plant fermentation product.

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

[0075] Comparative Example 1

[0076] The difference between this comparative example and Example 1 is that: an astaxanthin-based antioxidant composition comprises 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 the plant fermentation product is prepared without pretreatment.

[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. 6 CFU / mL mixed solution; the amount of Bacillus coagulans added was 10 10 CFU / mL mixed solution; the addition amount of Lactobacillus paracasei 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 mixture, and the mixture was fermented anaerobically for 4 hours. Lactobacillus brevis was added and the fermentation was continued for 4 hours. Finally, Bifidobacterium longum was added and the 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 addition amount of Bifidobacterium longum 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 four conditions to observe the DPPH free radical scavenging effects and evaluate the changes in the antioxidant properties of astaxanthin.

[0093] A 0.2 mM DPPH alcohol solution and a 30 mg / mL antioxidant composition tested under each condition and a control group (aqueous solution) were mixed in a volume ratio of 1:1 and plated on a 96-well plate with 3 replicates per group. The plates were kept in a 37°C water bath in the dark for 30 minutes, and 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℃±1℃, 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, and has a close relationship with the skin. Large molecular weight hyaluronic acid can inhibit inflammatory responses, thereby alleviating the discomfort caused by skin inflammation. Large molecular weight hyaluronic acid is degraded by hyaluronidase, resulting in a decrease in its content. This decomposition product produces N-acetylglucosamine. Measuring N-acetylglucosamine in the reaction system can indirectly reflect hyaluronidase activity. In vitro hyaluronidase activity inhibition experiments are used to evaluate the anti-allergic activity of samples. Inhibiting hyaluronidase activity can reduce hyaluronic acid degradation and alleviate skin sensitivity.

[0104] Testing method: The antioxidant compositions of Examples 1-2 and Comparative Examples 1-7 were mixed with a hyaluronidase solution at a concentration of 7% by weight. After shaking and mixing, the mixture was incubated at 37°C for 10 minutes. A hyaluronate solution was added and incubated at 37°C for 45 minutes. A BSA solution was added and incubated for a further 10 minutes. The OD600nm value was measured, and the hyaluronidase inhibition rate (%) was calculated. This value was used to characterize soothing properties.

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

[0106] Table 1 Test results (%)

[0107]

[0108] Note: / indicates not determined.

[0109] From the above performance test results, it can be seen 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 did not adopt the necessary technical solutions, resulting in their corresponding performance tests being significantly worse than those of the embodiments. In Comparative Example 1, the ratio of astaxanthin, plant enzymatic hydrolysate and plant fermentation product was changed. 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. From the results, it can be seen that this affected the antioxidant activity and stability at high temperatures of the antioxidant composition. Comparative Examples 4-7 did not use the preparation scheme of plant fermentation product. From the results, it can be seen that this affected the stability of the antioxidant composition under light. The above experimental results further demonstrate the importance of the technical solution 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 within the scope of protection of the present invention.

Claims

1. An astaxanthin-based antioxidant composition, 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 preparation method of the plant enzymatic hydrolysate comprises: (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 materials and water in a weight ratio of 1:(8-10) to obtain an enzymatic hydrolysis solution, adding cellulase to the enzymatic hydrolysis solution, and enzymolyzing for 40-50 minutes; adjusting the pH value to 9-10 with a 0.5-1 mol / L NaOH aqueous solution, adding alkaline protease, and enzymolyzing for 40-50 minutes; then adjusting the pH value to 8-9 with a 0.5-1 mol / L HCl aqueous solution, adding ficin, and enzymolyzing for 30-40 minutes, and then adjusting the pH value to 5-6 with a 0.5-1 mol / L HCl aqueous solution, adding pectinase, and enzymolyzing 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; The weight ratio of grape seed, rosemary, sea buckthorn and black tea is (13-16):10:(2-5):(8-12); The preparation method of plant fermentation comprises: (1) Mix wolfberry, hawthorn, rhodiola rosea and ginseng, and grind them into a particle size of less than 200 mesh to obtain a mixed raw material; (2) The mixed raw material is first placed at a low temperature of -30°C for 2-3 minutes, then rapidly heated to 23-25°C within 2 seconds, and repeated 2-3 times; then pressurized to 20-25 MPa, maintained for 3-5 minutes, and then depressurized to normal pressure, and repeated 2-3 times to obtain a pretreated mixed raw material; (3) Mixing the pretreated mixed raw materials and water in a weight ratio of 1: (8-10) to obtain a mixed solution, adding composite bacteria to the mixed solution, and performing anaerobically fermentation for 10-15 hours. After sterilization, a fermentation liquid is obtained; (4) centrifuging the fermentation broth, taking the supernatant, filtering the supernatant through an ultrafiltration membrane with a molecular weight of 3000-5000 Da to obtain an ultrafiltrate, concentrating, and spray drying to obtain a plant fermentation product; The weight ratio of wolfberry, hawthorn, rhodiola rosea and ginseng is 10:(12-14):(1-3):(4-7); The compound 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 addition amount of Bifidobacterium longum was 10 8 -10 9 CFU / mL mixed solution; 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).

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

3. 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.

4. A method for preparing the astaxanthin-based antioxidant composition according to any one of claims 1 to 3, 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.

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