Antioxidant rose flower fermentation product and preparation method thereof

Abstract

The invention relates to an antioxidant rose fermentation product and a preparation method thereof, and belongs to the technical field of cosmetics. The rose fermentation product is obtained through a solid state fermentation process and a liquid state fermentation process, namely solid state fermentation of lactic acid bacteria and lactobacillus plantarum and liquid state fermentation of saccharomycetes and bacillus subtilis, and meanwhile, fucose, sodium alginate, vitamin C and deionized water are added for simultaneous fermentation. The solid and liquid two-time fermentation process significantly improves the dissolution and conversion of total phenols and flavonoid substances in the rose fermentation product, and enhances the extraction rate and utilization rate of active ingredients of the rose. Adding carotenoid, a chlorophytum comosum extract, caprylyl glycol, butanediol, sorbitan monostearate, licoflavone and deionized water into the rose fermentation product, and uniformly mixing to prepare the cosmetic. The rose fermentation product, the carotenoid and the chlorophytum comosum extract cooperate to improve the anti-oxidation effect of the cosmetic.

Description

Technical Field

[0001] The invention belongs to the technical field of cosmetics and relates to an antioxidant rose fermentation product and a preparation method thereof. Background Art

[0002] Rose, also known as "thorny rose", is a deciduous shrub of the genus Rosa in the Rosaceae family. Rose contains more than 300 chemical components, including various nutrients such as fat, protein, amino acids, vitamins, etc. that are necessary for the human body. It is also rich in polyphenols, phenolic acids, polysaccharides, volatile oils and other biologically active ingredients, among which ascorbic acid, total phenols, flavonoids, anthocyanins and other substances are relatively high. Because it contains polyphenols and flavonoids active ingredients, it has a good antioxidant effect, so roses are often used in the field of cosmetics and skin care products.

[0003] Traditional rose processing mostly adopts chemical extraction, which usually uses chemical methods such as organic solvents, which not only has the risk of toxicity and environmental pollution, but also destroys the molecular structure of the active ingredients in roses. At present, rose fermentation technology has become increasingly mature, but traditional fermentation technology cannot completely dissolve and transform the effective active ingredients in roses, resulting in low extraction rate of effective ingredients, low content of dissolved antioxidant ingredients, and low utilization rate.

[0004] Patent CN201510639300 discloses a rose fermentation puree and its preparation method and application, wherein rose stems and yeast are mixed and fermented to obtain rose fermentation puree, but the invention adopts a single strain for fermentation, and the content of effective ingredients in the prepared fermentation puree is low, and the obtained free radical scavenging effect is not good. Patent CN201810984810 discloses an application of plant lactobacillus in the preparation of lactic acid bacteria rose fermented beverage, wherein plant lactobacillus and rose mixed fermentation produce a large amount of alcohols and esters, which can increase the aroma and flavor of the fermented liquid and improve the nutritional value of the beverage, but is not suitable for application in the field of cosmetics. Patent CN202211321940.1 discloses a rose fermentation filtrate and its fermentation process, wherein a combination of plant lactobacillus, thermophilic streptococcus, adolescent bifidobacterium, and long bifidobacterium is used as a composite lactic acid bacteria liquid, but a single-stage mixed liquid fermentation cannot dissolve the rose effective ingredients to the maximum extent, and the metabolites of multiple strains of liquid fermentation are too high, which is not conducive to the utilization of the efficacy of the active ingredients in roses. Summary of the invention

[0005] The invention relates to an antioxidant rose fermentation product and a preparation method thereof, and belongs to the technical field of cosmetics. The rose fermentation product is obtained by two solid-state and liquid fermentation processes, which are respectively solid-state fermentation of lactic acid bacteria and Lactobacillus plantarum, and liquid fermentation of yeast and Bacillus subtilis, and fucose, sodium alginate, vitamin C, and deionized water are added for simultaneous fermentation. The two solid-state and liquid fermentation processes significantly improve the dissolution and conversion of total phenols and flavonoids in the rose fermentation product, and enhance the extraction rate and utilization rate of the active ingredients of the rose. Carotenoids, spider plant extract, caprylyl glycol, butylene glycol, sorbitan monostearate, glycyrrhizin, and deionized water are added to the rose fermentation product, and the cosmetics are prepared by mixing evenly. The rose fermentation product, carotenoids, and spider plant extract synergistically improve the antioxidant effect of the cosmetics.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0008] (1) Evenly mixing rose flower powder, fucose, sodium alginate, vitamin C, and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0009] (2) inoculating the fermentation substrate with the composite bacterial agent A for solid-state fermentation to obtain a mixture, and controlling the moisture content to be 20% to 30% during the fermentation process;

[0010] (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 30% to 50%;

[0011] (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

[0012] As a preferred technical solution of the present invention, the preparation method of the rose fine powder is: select roses and dry them in a 55°C constant temperature drying oven for 5 hours, grind them in a grinder, and sieve them through 100 mesh to obtain the rose fine powder.

[0013] As a preferred technical solution of the present invention, the mass ratio of the rose powder, fucose, sodium alginate and vitamin C is 10:0.4:0.2:0.5.

[0014] As a preferred technical solution of the present invention, the composite bacterial agent A contains lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0015] As a preferred technical solution of the present invention, the preparation method of the composite bacterial agent B comprises the following steps:

[0016] The yeast was inoculated into a PDA plate medium, and cultured at 26-30° C. for 1-2 days to obtain a yeast seed solution; the Bacillus subtilis was inoculated into a PDA plate medium, and cultured at 30-32° C. for 2-3 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0017] As a preferred technical solution of the present invention, the fermentation conditions are: solid fermentation temperature is 20-30°C, and fermentation time is 12-14h; liquid fermentation temperature is 30-35°C, and fermentation time is 14-16h.

[0018] As a preferred technical solution of the present invention, the sterilization method is ultraviolet sterilization.

[0019] As a preferred technical solution of the present invention, the mixed bacterial liquid is centrifuged at a speed of 8000-10000 r / min for 20 min.

[0020] The above preparation method obtains the rose fermentation product.

[0021] The invention discloses an application of an antioxidant rose fermentation product in cosmetics. The cosmetics comprise: 8 to 10 parts by weight of rose fermentation product, 5 to 8 parts by weight of carotenoids, 6 to 8 parts by weight of Chlorophytum comosum extract, 7 to 9 parts by weight of caprylyl glycol, 5 to 6 parts by weight of isobutylene glycol, 0.1 to 0.2 parts by weight of sorbitan monostearate, 2 to 3 parts by weight of glycyrrhizin and 56 to 65 parts by weight of deionized water.

[0022] Beneficial effects of the present invention:

[0023] (1) The present invention adopts a two-stage fermentation method of solid and liquid, which can maximize the fermentation and dissolution of rose active ingredients, and improve the output and conversion of substances such as polyphenols and flavonoids. In addition, the two-stage fermentation conditions are mild and will not destroy the antioxidant effect of the rose fermentation product.

[0024] (2) The present invention uses lactic acid bacteria and Lactobacillus plantarum for solid-state fermentation, and yeast and Bacillus subtilis for liquid fermentation, which significantly improves the output and conversion of active ingredients in rose fermentation products. At the same time, the two strains synergistically promote the production of rose metabolites, so that the rose fermentation products have better efficacy and performance.

[0025] (3) The present invention uses fucose as the fermentation carbon source during the fermentation process, and sodium alginate and vitamin C are added at the same time. The three can synergistically improve the activity of the strain, enhance the fermentation efficiency, and promote the production of fermentation products.

[0026] (4) The cosmetics used in the present invention mainly use rose fermentation products, and are combined with carotenoids and spider plant extracts. The three act synergistically to inhibit tyrosinase activity, greatly enhancing the antioxidant and anti-aging effects of the cosmetics. DETAILED DESCRIPTION

[0027] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0028] Example 1

[0029] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0030] (1) Evenly mixing rose flower powder, fucose, sodium alginate, vitamin C, and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0031] (2) inoculating the fermentation substrate with the composite bacterial agent A to perform solid-state fermentation to obtain a mixture, and controlling the moisture content to be 20% during the fermentation process;

[0032] (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 40%;

[0033] (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

[0034] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0035] The mass ratio of the rose powder, fucose, sodium alginate and vitamin C in step (1) is 10:0.4:0.2:0.5.

[0036] The composite bacterial agent A in step (2) comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0037] The preparation method of the composite bacterial agent B in step (3) comprises the following steps:

[0038] The yeast was inoculated on a PDA plate medium and cultured at 26°C for 2 days to obtain a yeast seed solution, and Bacillus subtilis was inoculated on a PDA plate medium and cultured at 30°C for 3 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0039] The fermentation conditions in steps (2) and (3) are: solid fermentation temperature is 25°C and fermentation time is 14h; liquid fermentation temperature is 30°C and fermentation time is 16h.

[0040] The sterilization method described in steps (1) and (4) is ultraviolet sterilization.

[0041] The mixed bacterial solution in step (4) is centrifuged at a speed of 8000 r / min for 20 min.

[0042] The above preparation method obtains the rose fermentation product.

[0043] Disclosed is an application of an antioxidant rose fermentation product in cosmetics, wherein the cosmetics comprise: 10 parts by weight of rose fermentation product, 5 parts by weight of carotenoids, 6 parts by weight of Chlorophytum comosum extract, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0044] Example 2

[0045] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0046] (1) Evenly mixing rose flower powder, fucose, sodium alginate, vitamin C, and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0047] (2) inoculating the fermentation substrate with the composite bacterial agent A for solid-state fermentation to obtain a mixture, and controlling the moisture content at 30% during the fermentation process;

[0048] (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 50%;

[0049] (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

[0050] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0051] The mass ratio of the rose powder, fucose, sodium alginate and vitamin C in step (1) is 10:0.4:0.2:0.5.

[0052] The composite bacterial agent A in step (2) comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0053] The preparation method of the composite bacterial agent B in step (3) comprises the following steps:

[0054] The yeast was inoculated on a PDA plate medium and cultured at 30°C for 1 day to obtain a yeast seed solution, and Bacillus subtilis was inoculated on a PDA plate medium and cultured at 32°C for 2 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0055] The fermentation conditions in steps (2) and (3) are: solid fermentation temperature is 30°C and fermentation time is 12h; liquid fermentation temperature is 35°C and fermentation time is 14h.

[0056] The sterilization method described in steps (1) and (4) is ultraviolet sterilization.

[0057] The mixed bacterial solution in step (4) is centrifuged at a speed of 10,000 r / min for 20 min.

[0058] The above preparation method obtains the rose fermentation product.

[0059] Disclosed is an application of an antioxidant rose fermentation product in cosmetics, wherein the cosmetics comprise: 10 parts by weight of rose fermentation product, 8 parts by weight of carotenoids, 8 parts by weight of Chlorophytum comosum extract, 9 parts by weight of caprylyl glycol, 6 parts by weight of isobutylene glycol, 0.2 parts by weight of sorbitan monostearate, 3 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0060] Comparative Example 1

[0061] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0062] (1) Evenly mixing rose flower powder, fucose, sodium alginate, vitamin C, and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0063] (2) inoculating the fermentation substrate with the composite bacterial agent for solid-state fermentation to obtain a mixture, and controlling the moisture content to 20% during the fermentation process;

[0064] (3) sterilizing the mixture and centrifuging to obtain a supernatant, which is the fermentation product of rose.

[0065] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0066] The mass ratio of the rose powder, fucose, sodium alginate and vitamin C in step (1) is 10:0.4:0.2:0.5.

[0067] The composite bacterial agent in step (2) comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0068] The fermentation conditions in step (2) are: fermentation temperature is 25° C., and fermentation time is 30 h;

[0069] The sterilization method described in steps (1) and (3) is ultraviolet sterilization.

[0070] The mixed bacterial solution in step (4) is centrifuged at a speed of 8000 r / min for 20 min.

[0071] The above preparation method obtains the rose fermentation product.

[0072] Disclosed is an application of an antioxidant rose fermentation product in cosmetics, wherein the cosmetics comprise: 10 parts by weight of rose fermentation product, 5 parts by weight of carotenoids, 6 parts by weight of Chlorophytum comosum extract, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0073] Comparative Example 2

[0074] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0075] (1) Evenly mixing rose flower powder, fucose, sodium alginate, vitamin C, and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0076] (2) adding the composite bacterial agent to the fermentation substrate and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 40%;

[0077] (3) sterilizing the mixed bacterial solution and centrifuging to obtain a supernatant, which is the fermentation product of rose.

[0078] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0079] The mass ratio of the rose powder, fucose, sodium alginate and vitamin C in step (1) is 10:0.4:0.2:0.5.

[0080] The preparation method of the composite bacterial agent in step (2) is as follows:

[0081] The yeast was inoculated on a PDA plate medium and cultured at 26°C for 2 days to obtain a yeast seed solution, and Bacillus subtilis was inoculated on a PDA plate medium and cultured at 30°C for 3 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0082] The fermentation conditions in step (2) are: fermentation temperature is 30° C. and fermentation time is 30 h.

[0083] The sterilization method described in steps (1) and (4) is ultraviolet sterilization.

[0084] The mixed bacterial solution in step (4) is centrifuged at a speed of 8000 r / min for 20 min.

[0085] The above preparation method obtains the rose fermentation product.

[0086] Disclosed is an application of an antioxidant rose fermentation product in cosmetics, wherein the cosmetics comprise: 10 parts by weight of rose fermentation product, 5 parts by weight of carotenoids, 6 parts by weight of Chlorophytum comosum extract, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0087] Comparative Example 3

[0088] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0089] (1) Evenly mixing rose flower powder, sodium alginate, vitamin C, and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0090] (2) inoculating the fermentation substrate with the composite bacterial agent A to perform solid-state fermentation to obtain a mixture, and controlling the moisture content to be 20% during the fermentation process;

[0091] (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 40%;

[0092] (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

[0093] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0094] The mass ratio of the rose powder, sodium alginate and vitamin C in step (1) is 10:0.6:0.5.

[0095] The composite bacterial agent A in step (2) comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0096] The preparation method of the composite bacterial agent B in step (3) is as follows:

[0097] The yeast was inoculated on a PDA plate medium and cultured at 26°C for 2 days to obtain a yeast seed solution, and Bacillus subtilis was inoculated on a PDA plate medium and cultured at 30°C for 3 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0098] The fermentation conditions in steps (2) and (3) are: solid fermentation temperature is 25°C and fermentation time is 14h; liquid fermentation temperature is 30°C and fermentation time is 16h.

[0099] The sterilization method described in steps (1) and (4) is ultraviolet sterilization.

[0100] The mixed bacterial solution in step (4) is centrifuged at a speed of 8000 r / min for 20 min.

[0101] The above preparation method obtains the rose fermentation product.

[0102] Disclosed is an application of an antioxidant rose fermentation product in cosmetics. The cosmetics comprise 10 parts by weight of rose fermentation product, 5 parts by weight of carotenoids, 6 parts by weight of Chlorophytum comosum extract, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0103] Comparative Example 4

[0104] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0105] (1) Evenly mixing rose flower powder, fucose, vitamin C, and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0106] (2) inoculating the fermentation substrate with the composite bacterial agent A to perform solid-state fermentation to obtain a mixture, and controlling the moisture content to be 20% during the fermentation process;

[0107] (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 40%;

[0108] (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

[0109] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0110] The mass ratio of rose powder, fucose and vitamin C in step (1) is 10:0.6:0.5.

[0111] The composite bacterial agent A in step (2) comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0112] The preparation method of the composite bacterial agent B in step (3) is as follows:

[0113] The yeast was inoculated on a PDA plate medium and cultured at 26°C for 2 days to obtain a yeast seed solution, and Bacillus subtilis was inoculated on a PDA plate medium and cultured at 30°C for 3 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0114] The fermentation conditions in steps (2) and (3) are: solid fermentation temperature is 25°C and fermentation time is 14h; liquid fermentation temperature is 30°C and fermentation time is 16h.

[0115] The sterilization method described in steps (1) and (4) is ultraviolet sterilization.

[0116] The mixed bacterial solution in step (4) is centrifuged at a speed of 8000 r / min for 20 min.

[0117] The above preparation method obtains the rose fermentation product.

[0118] Disclosed is an application of an antioxidant rose fermentation product in cosmetics. The cosmetics comprise 10 parts by weight of rose fermentation product, 5 parts by weight of carotenoids, 6 parts by weight of Chlorophytum comosum extract, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0119] Comparative Example 5

[0120] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0121] (1) Evenly mixing rose flower powder, fucose, sodium alginate and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0122] (2) inoculating the fermentation substrate with the composite bacterial agent A to perform solid-state fermentation to obtain a mixture, and controlling the moisture content to be 20% during the fermentation process;

[0123] (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 40%;

[0124] (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

[0125] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0126] The mass ratio of the rose powder, fucose and sodium alginate in step (1) is 10:0.4:0.7.

[0127] The composite bacterial agent A in step (2) comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0128] The preparation method of the composite bacterial agent B in step (3) is as follows:

[0129] The yeast was inoculated on a PDA plate medium and cultured at 26°C for 2 days to obtain a yeast seed solution, and Bacillus subtilis was inoculated on a PDA plate medium and cultured at 30°C for 3 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0130] The fermentation conditions in steps (2) and (3) are: solid fermentation temperature is 25°C and fermentation time is 14h; liquid fermentation temperature is 30°C and fermentation time is 16h.

[0131] The sterilization method described in steps (1) and (4) is ultraviolet sterilization.

[0132] The mixed bacterial solution in step (4) is centrifuged at a speed of 8000 r / min for 20 min.

[0133] The above preparation method obtains the rose fermentation product.

[0134] Disclosed is an application of an antioxidant rose fermentation product in cosmetics. The cosmetics comprise 10 parts by weight of rose fermentation product, 5 parts by weight of carotenoids, 6 parts by weight of Chlorophytum comosum extract, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0135] Comparative Example 6

[0136] A cosmetic comprises 15 parts by weight of carotenoids, 6 parts by weight of Chlorophytum comosum extract, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0137] Comparative Example 7

[0138] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0139] (1) Evenly mixing rose flower powder, fucose, sodium alginate and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0140] (2) inoculating the fermentation substrate with the composite bacterial agent A to perform solid-state fermentation to obtain a mixture, and controlling the moisture content to be 20% during the fermentation process;

[0141] (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 40%;

[0142] (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

[0143] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0144] The mass ratio of the rose powder, fucose, sodium alginate and vitamin C in step (1) is 10:0.4:0.2:0.5.

[0145] The composite bacterial agent A in step (2) comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0146] The preparation method of the composite bacterial agent B in step (3) is as follows:

[0147] The yeast was inoculated into a PDA plate medium and cultured at 28°C for 1 day to obtain a yeast seed solution, and Bacillus subtilis was inoculated into a PDA plate medium and cultured at 31°C for 2 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0148] The fermentation conditions in steps (2) and (3) are: solid fermentation temperature is 25°C and fermentation time is 13h; liquid fermentation temperature is 33°C and fermentation time is 15h.

[0149] The sterilization method described in steps (1) and (4) is ultraviolet sterilization.

[0150] The mixed bacterial solution in step (4) is centrifuged at a speed of 9000 r / min for 20 min.

[0151] The above preparation method obtains the rose fermentation product.

[0152] The invention discloses an application of an antioxidant rose fermentation product in cosmetics. The cosmetics comprise 10 parts by weight of rose fermentation product, 11 parts by weight of Chlorophytum comosum extract, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0153] Comparative Example 8

[0154] A method for preparing an antioxidant rose fermentation product, the preparation method comprising the following steps:

[0155] (1) Evenly mixing rose flower powder, fucose, sodium alginate and deionized water, and sterilizing the mixture to obtain a fermentation substrate;

[0156] (2) inoculating the fermentation substrate with the composite bacterial agent A to perform solid-state fermentation to obtain a mixture, and controlling the moisture content to be 20% during the fermentation process;

[0157] (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 40%;

[0158] (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

[0159] The preparation method of the rose powder in step (1) is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 h, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose powder.

[0160] The mass ratio of the rose powder, fucose, sodium alginate and vitamin C in step (1) is 10:0.4:0.2:0.5.

[0161] The composite bacterial agent A in step (2) comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

[0162] The preparation method of the composite bacterial agent B in step (3) is as follows:

[0163] The yeast was inoculated into a PDA plate medium and cultured at 28°C for 1 day to obtain a yeast seed solution, and Bacillus subtilis was inoculated into a PDA plate medium and cultured at 31°C for 2 days to obtain a Bacillus subtilis seed solution. The yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B, and the inoculation amount was 5% of the mass of the mixture.

[0164] The fermentation conditions in steps (2) and (3) are: solid fermentation temperature is 25°C and fermentation time is 13h; liquid fermentation temperature is 33°C and fermentation time is 15h.

[0165] The sterilization method described in steps (1) and (4) is ultraviolet sterilization.

[0166] The mixed bacterial solution in step (4) is centrifuged at a speed of 9000 r / min for 20 min.

[0167] The above preparation method obtains the rose fermentation product.

[0168] Disclosed is an application of an antioxidant rose fermentation product in cosmetics. The cosmetics comprise 10 parts by weight of rose fermentation product, 11 parts by weight of carotenoids, 7 parts by weight of caprylyl glycol, 5 parts by weight of isobutylene glycol, 0.1 parts by weight of sorbitan monostearate, 2 parts by weight of glycyrrhizin and 58 parts by weight of deionized water.

[0169] Test for total phenolic and flavonoid content:

[0170] The rose fermentation products in Examples 1 to 2 and Comparative Examples 1 to 5 were used to measure the total polyphenol content and flavonoid content by spectrophotometry according to standards GB / T20574-2006 and T / AHFIA 005-2018. The test results are shown in Table 1 below:

[0171] Table 1 Test results of active ingredients of rose fermentation products

[0172] Group Total phenol content (mg / ml) Flavonoid content (μg / ml) Example 1 56.1 154.3 Example 2 55.9 155.1 Comparative Example 1 32.6 125.4 Comparative Example 2 34.5 129.6 Comparative Example 3 31.6 119.6 Comparative Example 4 32.4 120.5 Comparative Example 5 33.5 121.7

[0173] DPPH free radical scavenging rate test

[0174] The cosmetics using the fermented products of roses in Examples 1 to 2 and Comparative Examples 6 to 8 were tested for DPPH clearance according to the following method. The test results are shown in Table 2 below.

[0175] Take the cosmetics prepared in Examples 1 to 2 and Comparative Examples 6 to 8 as sample solutions, and prepare a 0.16 mmol / L DPPH solution with anhydrous ethanol. Take 2 ml of the sample solution and 2 mL of the DPPH solution, mix them evenly, and place them at room temperature for 30 minutes. Then measure the absorbance of each group at 517 nm, which is recorded as A1. Take 2 ml of anhydrous ethanol and 2 ml of DPPH solution, and measure their absorbance at 517 nm according to the above method, which is recorded as A0. Take 2 ml of anhydrous ethanol and 2 ml of the sample solution, and measure their absorbance at 517 nm according to the above method, which is recorded as A2.

[0176] The hydroxyl radical scavenging rate was calculated according to the following formula:

[0177] DPPH free radical scavenging rate = [A0-(A1-A2)] / A0*100%

[0178] Table 2 Test results of the antioxidant effect of rose cosmetics

[0179] Group DPPH clearance Example 1 67.9％ Example 2 66.8％ Comparative Example 6 41.2％ Comparative Example 7 39.7％ Comparative Example 8 38.5％

[0180] Based on the above test results, it can be seen that in Comparative Example 1, solid-state fermentation replaces the solid-liquid two-stage fermentation process on the basis of Example 1; Comparative Example 2 replaces the solid-liquid two-stage fermentation with liquid fermentation on the basis of Example 1; Comparative Example 3 replaces an equal amount of fucose with sodium alginate on the basis of Example 1; Comparative Example 4 replaces an equal amount of fucose with sodium alginate on the basis of Example 1; Comparative Example 5 replaces an equal amount of vitamin C with sodium alginate on the basis of Example 1, and the total polyphenol content and flavonoid content of the rose fermentation product are significantly reduced. Comparative Example 6 replaces an equal amount of rose fermentation product with carotenoids on the basis of Example 1; Comparative Example 7 replaces an equal amount of carotenoids with spider plant extract on the basis of Example 1; Comparative Example 8 replaces an equal amount of spider plant extract with carotenoids on the basis of Example 1; and the DPPH free radical scavenging rates are significantly reduced.

[0181] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A method for preparing an antioxidant rose fermentation product, characterized in that: The preparation method comprises the following steps: (1) Evenly mixing rose flower powder, fucose, sodium alginate, vitamin C, and deionized water, and sterilizing the mixture to obtain a fermentation substrate; (2) inoculating the fermentation substrate with the composite bacterial agent A for solid-state fermentation to obtain a mixture, and controlling the moisture content to be 20% to 30% during the fermentation process; (3) adding composite bacterial agent B to the mixture and performing liquid fermentation in a shaking incubator to obtain a mixed bacterial solution, wherein the water content is controlled to be 30% to 50%; (4) sterilizing the mixed bacterial solution and centrifuging and filtering to obtain a supernatant, which is the fermentation product of rose.

2. The method for preparing an antioxidant rose fermentation product according to claim 1, characterized in that: The preparation method of the rose fine powder is as follows: selecting roses and drying them in a 55° C. constant temperature drying oven for 5 hours, crushing them with a grinder, and sieving them through a 100-mesh sieve to obtain the rose fine powder.

3. The method for preparing an antioxidant rose fermentation product according to claim 1, characterized in that: The mass ratio of the rose powder, fucose, sodium alginate and vitamin C is 10:0.4:0.2:0.

5.

4. The method for preparing an antioxidant rose fermentation product according to claim 1, characterized in that: The composite bacterial agent A comprises lactic acid bacteria and Lactobacillus plantarum, the mass ratio of lactic acid bacteria to Lactobacillus plantarum is 2:1, and the total inoculation amount is 5% of the mass of the fermentation substrate.

5. The method for preparing an antioxidant rose fermentation product according to claim 1, characterized in that: The inoculation amount of the composite bacterial agent B is 5% of the mass of the mixture. The preparation method of the composite bacterial agent B comprises the following steps: The yeast was inoculated into a PDA plate culture medium, and cultured at 26-30° C. for 1-2 days to obtain a yeast seed solution; Bacillus subtilis was inoculated into a PDA plate culture medium, and cultured at 30-32° C. for 2-3 days to obtain a Bacillus subtilis seed solution; the yeast seed solution and the Bacillus subtilis seed solution were mixed in a ratio of 2:3 of the number of yeast seeds to the number of Bacillus subtilis seeds to obtain a composite bacterial solution B.

6. The method for preparing an antioxidant rose fermentation product according to claim 1, characterized in that: The fermentation conditions are as follows: solid-state fermentation temperature is 20-30° C., and fermentation time is 12-14 h; liquid-state fermentation temperature is 30-35° C., and fermentation time is 14-16 h.

7. The method for preparing an antioxidant rose fermentation product according to claim 1, characterized in that: The sterilization method is ultraviolet sterilization.

8. The method for preparing an antioxidant rose fermentation product according to claim 1, characterized in that: The mixed bacterial liquid is centrifuged at a speed of 8000-10000 r / min for 20 min.

9. A rose fermentation product obtained according to the preparation method according to any one of claims 1 to 8.

10. Use of the antioxidant rose fermentation product according to claim 9 in cosmetics, characterized in that: The cosmetics contain: 8 to 10 parts by weight of rose fermentation product, 5 to 8 parts by weight of carotenoids, 6 to 8 parts by weight of Chlorophytum comosum extract, 7 to 9 parts by weight of caprylyl glycol, 5 to 6 parts by weight of isobutylene glycol, 0.1 to 0.2 parts by weight of sorbitan monostearate, 2 to 3 parts by weight of glycyrrhizin and 56 to 65 parts by weight of deionized water.