Anti-aging essence and preparation method thereof

Abstract

The invention belongs to the technical field of cosmetics, and particularly relates to anti-aging essence and a preparation method thereof. The anti-aging essence is prepared from components in percentage by mass as follows: 3%-8% of a fermentation extracting solution, 0.5%-2% of a chlorogenic acid-L-ascorbic acid fatty acid ester compound, 0.2%-0.5% of ethylenediamine tetraacetic acid disodium salt, 1%-1.5% of betaine, 1.2%-1.5% of beta-glucan, 0.05%-0.2% of carbomer, 0.1%-0.2% of triethanolamine, 3%-6% of a humectant and the balance of water. A proper extraction process and a proper biological fermentation process are selected, and active ingredients in the grapes and the kiwi fruits are fully reserved; through synergistic cooperation of all the components, the prepared anti-aging essence is stable in component and has a good moisturizing effect and anti-aging capacity.

Description

Technical Field

[0001] The invention belongs to the technical field of cosmetics, and particularly relates to an anti-aging essence and a preparation method thereof. Background Art

[0002] Aging is a biological change process caused by the interaction of multiple factors such as genetic genes and complex internal and external environments. The free radical theory believes that free radicals are highly active and can attack substances such as cell membranes, proteins and DNA, causing cell damage and dysfunction, thereby accelerating the skin aging process; during the aging process, the increase in free radical levels can easily reduce the body's antioxidant capacity, while external environmental factors such as ultraviolet rays further aggravate the oxidative damage reaction in human cells. Therefore, given the close relationship between oxidation and aging, anti-oxidation has become an important anti-aging strategy, and anti-aging skin care products are emerging in an endless stream.

[0003] Anti-aging essence is a skin care product specially designed for skin aging problems. It mainly adds antioxidants or natural plant extracts as effective ingredients to improve the skin. For example, the Chinese patent application document with publication number CN106902073A discloses a preparation method of an enzyme anti-aging essence. The essence is mainly prepared by mixing raw materials such as astaxanthin, hyaluronic acid, arbutin, pyridoxine hydrochloride, β-glucanase, Lactobacillus casei, licorice flavonoids liquid, apple extract, pine bark extract, monobenzone, arnica extract, horse chestnut extract, astragalus extract, grape seed extract, angelica extract, vitamin C, Centella asiatica extract, vitamin A, fat-soluble coenzyme Q10, water-soluble vitamin E, ionized water, etc. The essence can activate the nutrition of human cells and cell energy, improve immunity, enhance anti-oxidation, delay aging and enhance vitality, increase the circulation speed of blood in skin capillaries, accelerate epidermal cell metabolism, and delay skin aging. However, antioxidants such as vitamin C are unstable and may be oxidized and inactivated before they can take effect. Summary of the invention

[0004] The existing anti-aging essence has the problem that antioxidants such as vitamin C are unstable. In order to solve this problem, the present invention provides an anti-aging essence and a preparation method thereof.

[0005] In order to achieve the purpose of the present invention, the present invention adopts the following technical solutions: In a first aspect, the present invention provides an anti-aging essence, wherein the anti-aging essence is composed of the following components in percentage by weight: Fermentation extract 3%-8%, chlorogenic acid-L-ascorbic acid fatty acid ester complex 0.5%-2%, disodium edetate 0.2%-0.5%, betaine 1%-1.5%, β-glucan 1.2%-1.5%, carbomer 0.05%-0.2%, triethanolamine 0.1-0.2%, moisturizer 3%-6%, balance water; Wherein, the fermentation extract is prepared by mixed fermentation of grapes and kiwifruit; The chlorogenic acid-L-ascorbic acid fatty acid ester complex is mainly prepared by reacting chlorogenic acid with L-ascorbic acid fatty acid ester.

[0006] Preferably, the L-ascorbic acid fatty acid ester is selected from one of L-ascorbic acid laurate, L-ascorbic acid myristate and L-ascorbic acid palmitate.

[0007] Preferably, the moisturizing agent is a combination of butylene glycol and sodium hyaluronate.

[0008] Preferably, the method for preparing the fermentation extract comprises the following steps: (1) Mixing grapes and kiwifruit, blending, freezing with liquid nitrogen, freeze drying, and grinding to obtain freeze-dried powder; (2) mixing cellulase, pectinase, salicylic acid and water evenly, adding freeze-dried powder to perform enzymolysis, enzyme inactivation and centrifugation, taking the supernatant after centrifugation and freeze-drying to obtain an extract powder; (3) extracting the extract powder by supercritical CO2 extraction technology to obtain an extract; (4) adding the extract to a tryptone solution to obtain a fermentation matrix, sterilizing the fermentation matrix, inoculating lactobacillus into the fermentation matrix, performing anaerobically fermentation, centrifuging, and sterilizing the supernatant after centrifugation to obtain a fermentation extract.

[0009] When using liquid nitrogen freezing technology, nitrogen will evaporate quickly at low temperatures, producing a large number of bubbles. The bubbles are fixed in the fruit pulp during the freezing process to form a porous structure, which reduces the freeze-drying time, increases the freeze-drying rate, and avoids the problems of long drying time and high energy consumption caused by traditional freeze-drying methods.

[0010] Preferably, in step (1), the mass ratio of grapes to kiwifruit is 1:(2-3).

[0011] Preferably, in step (1), the particle size of the freeze-dried powder is 60-80 mesh.

[0012] Preferably, in step (2), the mass ratio of cellulase, pectinase and salicylic acid is (1-3):1:(1-2).

[0013] Preferably, in step (2), the enzymatic hydrolysis temperature is 40-50° C., and the enzymatic hydrolysis time is 1-2 h.

[0014] The addition of salicylic acid during enzymatic hydrolysis can increase the affinity between the enzyme and the lyophilized powder.

[0015] Preferably, in step (3), the extraction temperature is 45-50°C, the extraction pressure is 40-45 MPa, the flow rate of CO2 is 1-2 L / min, and the extraction time is 2-4 h.

[0016] Preferably, in step (4), the inoculation amount of Lactobacillus is 1.5%-2%; the fermentation temperature is 30-38°C, and the fermentation time is 48-72h.

[0017] Preferably, in step (4), the lactobacillus is selected from one of Lactobacillus rhamnosus and Lactobacillus casei.

[0018] Preferably, in step (4), the centrifugal speed is 3000-5000 rpm, and the centrifugal time is 10-15 min.

[0019] Preferably, the preparation method of the chlorogenic acid-L-ascorbic acid fatty acid ester complex comprises the following steps: L-ascorbic acid fatty acid ester, chlorogenic acid, locust bean gum and water are uniformly stirred, microwave-treated and dried to obtain a chlorogenic acid-L-ascorbic acid fatty acid ester complex.

[0020] Chlorogenic acid and L-ascorbic acid fatty acid ester are both natural antioxidants, but both are easily oxidized under aerobic conditions; although the fat solubility of L-ascorbic acid fatty acid ester is improved compared with L-ascorbic acid, it still has the disadvantages of poor water solubility and easy oxidation; chlorogenic acid has good water solubility but poor fat solubility; therefore, locust bean gum is used to promote the formation of a complex between chlorogenic acid and L-ascorbic acid fatty acid ester under microwave treatment, so as to reduce the oxidative degradation of chlorogenic acid and L-ascorbic acid fatty acid ester under aerobic conditions.

[0021] Preferably, the mass ratio of L-ascorbic acid fatty acid ester, chlorogenic acid and locust bean gum is 1.5-2:1:1.2-1.5.

[0022] Preferably, the frequency of the microwave treatment is 600-800 MHz, the temperature of the microwave treatment is 55-65° C., and the time of the microwave treatment is 20-30 min.

[0023] By using microwave treatment, the interaction between molecules is strengthened, which helps to form a more stable complex.

[0024] In a second aspect, the present invention provides a method for preparing the above anti-aging essence, comprising the following steps: S1: mixing the chlorogenic acid-L-ascorbic acid fatty acid ester complex, the fermentation extract and part of the water, and ultrasonicating for 10-20 minutes to obtain solution A; S2: Mix disodium EDTA, betaine, β-glucan, carbomer, moisturizer and remaining water at a temperature of 80-90° C. to obtain solution B; S3: Add triethanolamine and solution A into solution B cooled to 40-50° C. and mix well to obtain an anti-aging essence.

[0025] Substances such as resveratrol contained in grapes help to eliminate free radicals and delay aging. Substances such as vitamin C in kiwifruit also have significant antioxidant effects. The mixture of the two can work synergistically to further enhance the antioxidant effect and protect cells from free radical damage.

[0026] Disodium EDTA: Disodium EDTA can form stable complexes with trace metal ions in the essence, such as iron and copper, to prevent these metal ions from catalyzing oxidation reactions of other ingredients in the essence, causing the active ingredients in the essence to deteriorate and lose their activity.

[0027] Betaine: Betaine can combine with the antioxidant ingredients of the chlorogenic acid-L-ascorbic acid fatty acid ester complex in the essence to enhance their antioxidant capacity and prolong their action time on the skin surface; at the same time, betaine also has excellent moisturizing properties, increases the water activity of the skin and promotes skin water balance.

[0028] Triethanolamine: Triethanolamine can form a film-like structure with the water in the stratum corneum, slowing down the evaporation of water and playing a moisturizing role. It works synergistically with the moisturizers sodium hyaluronate and butylene glycol to improve the moisturizing effect. At the same time, triethanolamine can maintain the stability of the active ingredients in the essence and prevent the active ingredients from decomposing or losing their activity due to inappropriate pH.

[0029] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention uses lactobacillus fermentation to metabolize small molecule sugars and pigments produced after enzymatic hydrolysis. At the same time, lactobacillus fermentation can degrade proteins to generate a portion of small peptides with antioxidant properties. These peptides can scavenge free radicals and protect cells from oxidative stress damage, thereby protecting cells and delaying aging. (2) The present invention makes chlorogenic acid and L-ascorbic acid fatty acid ester compounded and uses locust bean gum to form a cross-linked complex under microwave heating, thereby enhancing the stability and water solubility of L-ascorbic acid fatty acid ester; the improved stability makes L-ascorbic acid fatty acid ester less likely to be oxidized and degraded during storage and use, thereby extending its shelf life and effectiveness; the enhanced water solubility makes L-ascorbic acid fatty acid ester easier to penetrate the skin and exert its antioxidant effect; (3) The present invention uses chlorogenic acid-L-ascorbic acid fatty acid ester complex and fermentation extract in synergistic use. The former enhances the stability and fat solubility of L-ascorbic acid fatty acid ester by forming a cross-linked complex, allowing it to more effectively penetrate the skin and exert its antioxidant effect. The latter is rich in natural antioxidant ingredients such as polyphenols, which work together with the former to not only enhance the ability to scavenge free radicals, but also promote collagen synthesis and enhance the skin's self-repair mechanism. Polyphenol compounds can also help stabilize L-ascorbic acid fatty acid ester and reduce its risk of oxidative degradation. The synergistic effect of the two not only improves the bioavailability of the active ingredients, but also forms a multi-layer antioxidant capacity, thereby significantly improving the anti-aging effect. (4) The present invention uses appropriate extraction technology and biological fermentation technology to fully retain the active ingredients in grapes and kiwifruit; through the synergistic combination of various components, the anti-aging essence prepared has stable ingredients and has good moisturizing effect and anti-aging ability. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present invention are described clearly and completely below.

[0031] Example 1 An anti-aging serum, comprising the following components in quality: Fermentation extract 6g, chlorogenic acid-L-ascorbyl palmitate complex 2g, disodium edetate 1g, betaine 2.4g, β-glucan 2.4g, carbomer 0.1g, triethanolamine 0.4g, sodium hyaluronate 4g, butylene glycol 8g, water 175.5g; The fermentation extract is prepared by mixed fermentation of grapes and kiwifruit. Specifically, the fermentation extract is prepared by the following method of "preparing fermentation extract".

[0032] The chlorogenic acid-L-ascorbyl palmitate complex was prepared by the method of "Preparation of chlorogenic acid-L-ascorbyl palmitate complex" described below.

[0033] The specific steps of the preparation method of the anti-aging essence are as follows: (1) Preparation of fermentation extract 166 g of grapes and 334 g of kiwifruit were mixed and beaten, frozen with liquid nitrogen at -60°C, freeze-dried, crushed, and passed through a 60-mesh sieve to obtain freeze-dried powder; 0.3 g of cellulase, 0.1 g of pectinase and 0.3 g of salicylic acid were added to 80 g of water and stirred evenly. 40 g of freeze-dried powder was added and oscillated in a constant temperature incubator at 40°C for 2 h. After the end, the enzyme was inactivated at 75°C for 5 min. The mixture after enzyme inactivation was centrifuged at 4000 rpm for 15 min. The supernatant after centrifugation was taken and freeze-dried to obtain the extract powder. 50g of extract powder was placed in an extraction kettle, supercritical CO2 was injected, and the extraction was carried out for 3h at a temperature of 45°C, a pressure of 45MPa, and a CO2 flow rate of 1L / min. The supercritical CO2 fluid carrying the extract powder was depressurized and separated by a separator to obtain the extract; 20 g of the extract was added to a 0.5 g / mL tryptone solution to obtain a fermentation matrix, which was sterilized by high-pressure steam at a temperature of 121° C. for 20 min. After cooling, 1.5% of Lactobacillus rhamnosus was inoculated into the fermentation matrix, and anaerobically fermented at a temperature of 30° C. for 48 h. The fermented liquid was centrifuged at 3000 rpm for 15 min, and the supernatant after centrifugation was sterilized by high-pressure steam at a temperature of 121° C. for 15 min to obtain a fermentation extract; (2) Preparation of chlorogenic acid-L-ascorbyl palmitate complex 12g L-ascorbyl palmitate and 8g chlorogenic acid were dissolved in 80g water and stirred evenly, 9.6g locust bean gum was added and stirred evenly, and then placed in a microwave radiation heating device for reaction, the microwave frequency was 600MHz, and the temperature was 55°C for 30min. After the reaction, it was cooled and freeze-dried for 12h to obtain a chlorogenic acid-L-ascorbyl palmitate complex; (3) Preparation of anti-aging essence The chlorogenic acid-L-ascorbyl palmitate complex and the fermentation extract were added to a portion of water and ultrasonicated for 10 min to obtain solution A; Add disodium EDTA, betaine, β-glucan, carbomer, sodium hyaluronate and butylene glycol to the remaining water and stir at 85°C for 15 minutes to obtain solution B; Add triethanolamine and solution A to solution B cooled to 45° C. and stir for 10 minutes to obtain an anti-aging essence.

[0034] Example 2 An anti-aging serum, comprising the following components in quality: Fermentation extract 12g, chlorogenic acid-L-ascorbyl laurate complex 1g, disodium edetate 0.4g, betaine 3g, β-glucan 3g, carbomer 0.2g, triethanolamine 0.3g, sodium hyaluronate 4g, butylene glycol 4g, water 172.1g; The fermentation extract is prepared by mixed fermentation of grapes and kiwifruit. Specifically, the fermentation extract is prepared by the following method of "preparing fermentation extract".

[0035] The chlorogenic acid-L-ascorbyl palmitate complex was prepared by the method of "Preparation of chlorogenic acid-L-ascorbyl palmitate complex" described below.

[0036] The specific steps of the preparation method of the anti-aging essence are as follows: (1) Preparation of fermentation extract 125 g of grapes and 375 g of kiwifruit were mixed and beaten, frozen with liquid nitrogen at -70°C, freeze-dried, crushed, and passed through an 80-mesh sieve to obtain freeze-dried powder; 0.1 g of cellulase, 0.1 g of pectinase and 0.2 g of salicylic acid were added to 80 g of water and stirred evenly. 40 g of freeze-dried powder was added and oscillated in a constant temperature incubator at 50°C for 1 hour. After the end, the enzyme was inactivated at 80°C for 10 minutes. The mixture after enzyme inactivation was centrifuged at 3500 rpm for 15 minutes. The supernatant after centrifugation was taken and freeze-dried to obtain the extract powder. 50g of extract powder was placed in an extraction kettle, supercritical CO2 was injected, and the extraction was carried out for 2h under the conditions of temperature of 50℃, pressure of 45MPa, and CO2 flow rate of 2L / min. The supercritical CO2 fluid carrying the extract powder was depressurized and separated by a separator to obtain the extract; 20 g of the extract was added to a 0.5 g / mL tryptone solution to obtain a fermentation matrix, which was sterilized by high-pressure steam at a temperature of 121° C. for 20 min. After cooling, 1.8% of Lactobacillus rhamnosus was inoculated into the fermentation matrix, and anaerobically fermented at a temperature of 36° C. for 60 h. The fermented liquid was centrifuged at 5000 rpm for 10 min, and the supernatant after centrifugation was sterilized by high-pressure steam at a temperature of 121° C. for 15 min to obtain a fermentation extract. (2) Preparation of chlorogenic acid-L-ascorbic acid laurate complex 14.4 g L-ascorbic acid laurate and 8 g chlorogenic acid were dissolved in 80 g water and stirred evenly, 11.2 g locust bean gum was added and stirred evenly, and then placed in a microwave radiation heating device for reaction, the microwave frequency was 800 MHz, and the temperature was 60°C for 25 min. After the reaction, it was cooled and freeze-dried for 12 h to obtain a chlorogenic acid-L-ascorbic acid laurate complex; (3) Preparation of anti-aging essence The chlorogenic acid-L-ascorbyl laurate complex and the fermentation extract were added to a portion of water and ultrasonicated for 20 min to obtain solution A; Add disodium EDTA, betaine, β-glucan, carbomer, sodium hyaluronate and butylene glycol to the remaining water and stir at 90°C for 15 minutes to obtain solution B; Add triethanolamine and solution A to solution B cooled to 40° C. and stir for 10 minutes to obtain an anti-aging essence.

[0037] Example 3 An anti-aging serum, comprising the following components in quality: Fermentation extract 16g, chlorogenic acid-L-ascorbyl myristate complex 4g, disodium edetate 0.8g, betaine 2g, β-glucan 2.4g, carbomer 0.4g, triethanolamine 0.3g, sodium hyaluronate 3g, butylene glycol 9g, water 162.1g; The fermentation extract is prepared by mixed fermentation of grapes and kiwifruit. Specifically, the fermentation extract is prepared by the following method of "preparing fermentation extract".

[0038] The chlorogenic acid-L-ascorbyl palmitate complex was prepared by the method of "Preparation of chlorogenic acid-L-ascorbyl palmitate complex" described below.

[0039] The specific steps of the preparation method of the anti-aging essence are as follows: (1) Preparation of fermentation extract 145 g of grapes and 355 g of kiwifruit were mixed and pulped, frozen with liquid nitrogen at -60°C, freeze-dried, crushed, and passed through a 60-mesh sieve to obtain freeze-dried powder; 0.2g of cellulase, 0.1g of pectinase and 0.4g of salicylic acid were added to 80g of water and stirred evenly. 40g of freeze-dried powder was added and oscillated in a constant temperature incubator at 45°C for 2h. After the end, the enzyme was inactivated at 70°C for 5min. The mixture after enzyme inactivation was centrifuged at 4000rpm for 10min. The supernatant after centrifugation was taken and freeze-dried to obtain the extract powder. 50g of extract powder was placed in an extraction kettle, supercritical CO2 was injected, and the extraction was carried out for 4h under the conditions of temperature of 50℃, pressure of 40MPa, and CO2 flow rate of 1L / min. The supercritical CO2 fluid carrying the extract powder was depressurized and separated by a separator to obtain the extract; 20 g of the extract was added to a 0.5 g / mL tryptone solution to obtain a fermentation matrix, which was sterilized by high pressure steam at a temperature of 121° C. for 20 min. After cooling, 2% of Lactobacillus casei was inoculated into the fermentation matrix, and anaerobically fermented at a temperature of 38° C. for 72 h. The fermented liquid was centrifuged at 5000 rpm for 10 min, and the supernatant after centrifugation was sterilized by high pressure steam at a temperature of 121° C. for 15 min to obtain a fermentation extract. (2) Preparation of chlorogenic acid-L-ascorbyl myristate complex 16 g L-ascorbyl myristate and 8 g chlorogenic acid were dissolved in 80 g water and stirred evenly, 12 g locust bean gum was added and stirred evenly, and then placed in a microwave radiation heating device for reaction, the microwave frequency was 600 MHz, and the temperature was 65°C for 20 min. After the reaction, it was cooled and freeze-dried for 12 h to obtain a chlorogenic acid-L-ascorbyl myristate complex; (3) Preparation of anti-aging essence The chlorogenic acid-L-ascorbyl myristate complex and the fermentation extract were added to a portion of water and ultrasonicated for 15 min to obtain solution A; Add disodium EDTA, betaine, β-glucan, carbomer, sodium hyaluronate and butylene glycol to the remaining water and stir at 80°C for 15 minutes to obtain solution B; Add triethanolamine and solution A to solution B cooled to 40° C. and stir for 10 minutes to obtain an anti-aging essence.

[0040] Example 4 An anti-aging serum, comprising the following components in quality: Fermentation extract 10g, chlorogenic acid-L-ascorbyl palmitate complex 2g, disodium edetate 1g, betaine 3g, β-glucan 3g, carbomer 0.3g, triethanolamine 0.4g, sodium hyaluronate 1g, butylene glycol 5g, water 174.3g; The fermentation extract is prepared by mixed fermentation of grapes and kiwifruit. Specifically, the fermentation extract is prepared by the following method of "preparing fermentation extract".

[0041] The chlorogenic acid-L-ascorbyl palmitate complex was prepared by the method of "Preparation of chlorogenic acid-L-ascorbyl palmitate complex" described below.

[0042] The specific steps of the preparation method of the anti-aging essence are as follows: (1) Preparation of fermentation extract 125 g of grapes and 375 g of kiwifruit were mixed and pulped, frozen with liquid nitrogen at -80°C, freeze-dried, crushed, and passed through an 80-mesh sieve to obtain freeze-dried powder; 0.3g of cellulase, 0.1g of pectinase and 0.4g of salicylic acid were added to 80g of water and stirred evenly. 40g of freeze-dried powder was added and oscillated in a constant temperature incubator at 50°C for 1h. After the end, the enzyme was inactivated at 75°C for 10min. The mixture after enzyme inactivation was centrifuged at 3000rpm for 10min. The supernatant after centrifugation was taken and freeze-dried to obtain the extract powder. 50g of extract powder was placed in an extraction kettle, supercritical CO2 was injected, and the extraction was carried out for 4h under the conditions of temperature of 45℃, pressure of 40MPa, and CO2 flow rate of 2L / min. The supercritical CO2 fluid carrying the extract powder was depressurized and separated by a separator to obtain the extract; 20 g of the extract was added to a 0.5 g / mL tryptone solution to obtain a fermentation matrix, which was sterilized by high pressure steam at a temperature of 121° C. for 20 min. After cooling, 2% of Lactobacillus casei was inoculated into the fermentation matrix, and anaerobically fermented at a temperature of 36° C. for 72 h. The fermented liquid was centrifuged at 3000 rpm for 15 min, and the supernatant after centrifugation was sterilized by high pressure steam at a temperature of 121° C. for 15 min to obtain a fermentation extract. (2) Preparation of chlorogenic acid-L-ascorbyl palmitate complex 16 g L-ascorbyl palmitate and 8 g chlorogenic acid were dissolved in 80 g water and stirred evenly, 12 g locust bean gum was added and stirred evenly, and then placed in a microwave radiation heating device for reaction, the microwave frequency was 800 MHz, and the temperature was 60°C for 25 min. After the reaction, it was cooled and freeze-dried for 12 h to obtain a chlorogenic acid-L-ascorbyl palmitate complex; (3) Preparation of anti-aging essence The chlorogenic acid-L-ascorbyl palmitate complex and the fermentation extract were added to a portion of water and ultrasonicated for 15 min to obtain solution A; Add disodium EDTA, betaine, β-glucan, carbomer, sodium hyaluronate and butylene glycol to the remaining water and stir at 85°C for 15 minutes to obtain solution B; Add triethanolamine and solution A to solution B cooled to 50° C. and stir for 10 minutes to obtain an anti-aging essence.

[0043] Comparative Example 1 The anti-aging essence was prepared according to the components and preparation method of Example 1, except that the fermentation extract was not added in this comparative example.

[0044] Comparative Example 2 The anti-aging essence was prepared according to the components and preparation method of Example 1, except that the chlorogenic acid-L-ascorbyl palmitate complex was not added in this comparative example.

[0045] Comparative Example 3 The preparation was carried out according to the components and preparation method of Example 1, except that an equal amount of L-ascorbyl palmitate was used to replace the chlorogenic acid-L-ascorbyl palmitate complex in this comparative example.

[0046] Comparative Example 4 The preparation was carried out according to the components and preparation method of Example 1, except that an equal amount of L-ascorbic acid was used to replace the chlorogenic acid-L-ascorbyl palmitate complex in this comparative example.

[0047] Comparative Example 5 The preparation was carried out according to the components and preparation method of Example 1, except that an equal amount of the extract was used to replace the fermentation extract in this comparative example.

[0048] Related tests Antioxidant performance test The DPPH colorimetric method was used to determine the free radical scavenging ability of the anti-aging essence. The test results are shown in Table 1. The test steps are as follows: (1) Reagent preparation DPPH solution: Prepare DPPH into 0.2mmol / L DPPH solution with anhydrous ethanol; Sample solution: dilute the anti-aging essence samples prepared in Examples 1 to 4 and Comparative Examples 1 to 5 with deionized water to a sample solution of 1 mg / 100 mL; (2) Experimental operation Take 2 mL of sample solution in a test tube, add 2 mL of 0.1 mmol / L DPPH solution and stir evenly. After standing at room temperature and away from light for 30 minutes, use an ultraviolet spectrophotometer to measure the absorbance value at 517 nm, which is recorded as A. i ; Take 2 mL of sample solution in a test tube, add 2 mL of anhydrous ethanol and stir evenly, keep it at room temperature and away from light for 30 minutes, and then use a UV spectrophotometer to measure the absorbance at 517 nm, which is recorded as A. j ; Take 2 mL of deionized water in a test tube, add 2 mL of 0.1 mmol / L DPPH solution and stir evenly. After standing at room temperature and away from light for 30 minutes, use a UV spectrophotometer to measure the absorbance at 517 nm, which is recorded as A0. The above groups were measured three times in parallel and the average value was taken.

[0049] (3) Data processing The DPPH free radical scavenging rate was calculated according to the absorbance value. The calculation formula is: DPPH free radical scavenging rate (%) = [1-(A i -A j ) / A0]×100%.

[0050] Table 1 Test results

[0051] It can be seen from Table 1 that the anti-aging essence prepared by the present invention has a good antioxidant effect.

[0052] Safety Testing 30 volunteers were collected to test the allergy of the essence and signed informed consent before the test. The age range of the volunteers was 30-50 years old, and none of the volunteers had a history of skin allergies. The test was conducted by the patch method. The experimenter injected the anti-aging essence prepared in Example 1 into the patch tester, with an amount of about 0.2g, and attached it to the inner side of the volunteer's arm with a special external tape. After removing the patch tester, wait for 0.5, 6, 12, 24, and 48 hours to observe the skin reaction and record the reaction results.

[0053] Test results: No obvious adverse reactions were observed on the skin of the volunteers, indicating that the anti-aging essence of the present invention is safe to use.

[0054] Moisturizing performance test 30 volunteers were collected to test the moisture retention of the essence. 30 volunteers were collected to test the moisture retention of the essence, and informed consent was signed before the test. The age of the volunteers was 30-50 years old, and the volunteers had no history of allergies. At room temperature, the relative humidity was tested in an environment of 60%-90%. The anti-aging essence prepared in Example 1 was applied to the test area on the inner side of the left arm of the volunteer. Each test area was tested 3 times, and each volunteer's left arm was used as the test area, and the right arm was used as the blank control area to record the results. The moisture content of the skin was measured using a skin moisture meter, and the essence was applied according to the dosage of 1g / cm. The moisture content of the skin stratum corneum was tested with a skin moisture tester at 15min, 30min, 60min, 120min, and 240min. The test results are shown in Table 2.

[0055] Table 2 Test results

[0056] It can be seen from Table 2 that the anti-aging essence prepared by the present invention has excellent moisturizing performance.

[0057] The above is an exemplary description of the present invention. It should be noted that, without departing from the core of the present invention, any simple deformation, modification or equivalent replacement that can be done by other technicians in this field without expending creative labor falls within the protection scope of the present invention.

Claims

1. An anti-aging essence, characterized in that: The anti-aging essence is composed of the following components in percentage by mass: Fermentation extract 3%-8%, chlorogenic acid-L-ascorbic acid fatty acid ester complex 0.5%-2%, disodium edetate 0.2%-0.5%, betaine 1%-1.5%, β-glucan 1.2%-1.5%, carbomer 0.05%-0.2%, triethanolamine 0.1-0.2%, moisturizer 3%-6%, balance water; Wherein, the fermentation extract is prepared by mixed fermentation of grapes and kiwifruit; The chlorogenic acid-L-ascorbic acid fatty acid ester complex is mainly prepared by reacting chlorogenic acid with L-ascorbic acid fatty acid ester.

2. The anti-aging essence according to claim 1, characterized in that The method for preparing the fermentation extract comprises the following steps: (1) Mixing grapes and kiwifruit, blending, freezing with liquid nitrogen, freeze-drying, and grinding to obtain freeze-dried powder; (2) mixing cellulase, pectinase, salicylic acid and water evenly, adding freeze-dried powder to perform enzymolysis, enzyme inactivation and centrifugation, taking the supernatant after centrifugation and freeze-drying to obtain an extract powder; (3) extracting the extract powder by supercritical CO2 extraction technology to obtain an extract; (4) adding the extract to a tryptone solution to obtain a fermentation matrix, sterilizing the fermentation matrix, inoculating lactobacillus into the fermentation matrix, performing anaerobically fermentation, centrifuging, and sterilizing the supernatant after centrifugation to obtain a fermentation extract.

3. The anti-aging essence according to claim 2, characterized in that In the step (1), the mass ratio of grapes to kiwifruit is 1:(2-3).

4. The anti-aging essence according to claim 2, characterized in that In the step (2), the mass ratio of cellulase, pectinase and salicylic acid is (1-3):1:(1-2).

5. The anti-aging essence according to claim 2, characterized in that: In the step (3), the extraction temperature is 45-50°C, the extraction pressure is 40-45MPa, the flow rate of CO2 is 1-2L / min, and the extraction time is 2-4h.

6. The anti-aging essence according to claim 2, characterized in that: In the step (4), the inoculation amount of Lactobacillus is 1.5%-2%; the fermentation temperature is 30-38°C, and the fermentation time is 48-72h.

7. The anti-aging essence according to claim 1, characterized in that The preparation method of the chlorogenic acid-L-ascorbic acid fatty acid ester complex comprises the following steps: L-ascorbic acid fatty acid ester, chlorogenic acid, locust bean gum and water are uniformly stirred, microwave-treated and dried to obtain a chlorogenic acid-L-ascorbic acid fatty acid ester complex.

8. The anti-aging essence according to claim 7, characterized in that The mass ratio of L-ascorbic acid fatty acid ester, chlorogenic acid and locust bean gum is (1.5-2):1:(1.2-1.5).

9. The anti-aging essence according to claim 7, characterized in that The frequency of the microwave treatment is 600-800 MHz, the temperature of the microwave treatment is 55-65° C., and the time of the microwave treatment is 20-30 min.

10. A method for preparing the anti-aging essence according to any one of claims 1 to 9, characterized in that: The steps include: S1: mixing the chlorogenic acid-L-ascorbic acid fatty acid ester complex, the fermentation extract and part of the water, and ultrasonicating for 10-20 minutes to obtain solution A; S2: Mix disodium EDTA, betaine, β-glucan, carbomer, moisturizer and remaining water at a temperature of 80-90° C. to obtain solution B; S3: Add triethanolamine and solution A into solution B cooled to 40-50° C. and mix well to obtain an anti-aging essence.

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