Plant fermented oil for cosmetics and preparation method thereof

Abstract

The invention relates to plant fermented oil for cosmetics and a preparation method of the plant fermented oil. The preparation method comprises the following steps: S1, fungus cultivation; s2, fungus selection: respectively taking single colonies of the cultured escherichia coli, staphylococcus aureus, lactobacillus lactis and streptococcus lactis; s3, bacteriostatic concentration selection: adding mixtures of cortex albiziae oil and schisandra chinensis oil with different concentrations, detecting the survival rate of the fungi, and recording the concentration with the lowest survival rate of the fungi; s4, performing fermentation; and S5, post-processing. On the basis of fermentation of conventional vegetable oil, a mixture of cortex albiziae oil and fructus schizandrae oil is added, so that the fermentation time of the plant fermentation oil is shortened to a certain extent compared with the traditional fermentation time, and the fermentation efficiency is greatly improved; moreover, the fermented oil can keep better antibacterial activity at a lower temperature, so that the phenomena of low activity and uncontrollable product of the fermented vegetable oil caused by high-temperature sterilization are avoided.

Description

Technical Field

[0001] The invention relates to the field of cosmetics, and in particular to plant fermented oil for cosmetics and a preparation method thereof. Background Art

[0002] Cosmetic fermented oil refers to vegetable oil that has been treated with a special fermentation process to extract the active ingredients and enhance its efficacy. During the fermentation process, microorganisms (such as E. coli, yeast, etc.) are introduced into the vegetable oil to play the role of their metabolites, thereby affecting the content and properties of the ingredients in the oil.

[0003] Plant oils and fats mainly come from the fruits and seeds of plants, and some come from the leaves, stems, roots and flowers of plants. Plant oils and fats are natural high-molecular compounds formed by the ester bond between fatty acids and glycerol. They usually contain a variety of unsaturated fatty acids, vitamins, etc., and the structure of plant oils and fats is similar to that of human sebum, and they are easily absorbed by the skin. Therefore, they are widely used in skin care raw materials and in the fields of cosmetics and skin care products. However, due to the presence of a small amount of large molecular free groups in plant oils and fats, plant oils and fats cannot be completely absorbed by the skin, which in turn affects the skin feel when used, specifically manifested as a "heavy feeling". Through fermentation, the large molecular groups in the oils and fats can be decomposed into small molecular groups. Combined with beneficial bacteria or various lipases, co-fermentation can produce beneficial metabolites, making it easier for plant oils and fats to pass through the skin barrier, act on the skin base, and reduce adverse skin feelings.

[0004] Fermentation medium is a nutrient for bacterial growth, reproduction and product synthesis. It contains a large amount of organic matter such as vitamins, amino acids, purines and pyrimidines and their derivatives.

[0005] The existing vegetable oil fermentation technology has the following problems: First, the traditional fermentation vegetable oil fermentation technology has the problem that the activity of the strains used is limited and the fermentation time is long; for example, the fermentation time of the plant fermentation oil proposed in patent CN118613249A is 30-150h; in patent CN117752559A, Candida albicans is used to ferment Chinese medicinal plant oil, the first fermentation time is 50-120h, and the second fermentation time is 4-8h, which takes a long fermentation time overall, resulting in increased industrial production costs. Secondly, fermentation generally requires high temperature sterilization, such as the patent CN118497283A, which requires sterilization at 90-115°C for 10-15min after fermentation of vegetable oil, but high temperature may increase the degree of oil oxidation, and the oil structure becomes unstable, resulting in uncontrollable product quality, and also resulting in reduced activity such as reduced antioxidant activity and antibacterial activity. Summary of the invention

[0006] In view of the problems existing in the prior art, the purpose of the present invention is to provide a plant fermented oil for cosmetics and a preparation method thereof, aiming to shorten the fermentation time, improve the fermentation efficiency, and retain the biological activity of the plant oil.

[0007] The purpose of the present invention is achieved by adopting the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing plant fermented oil for cosmetics, comprising the following steps:

[0009] S1. Fungus cultivation:

[0010] Escherichia coli, Staphylococcus aureus, Lactobacillus and yeast are placed in solid culture medium respectively, cultured at a temperature-insulated temperature until a stable period, and then stored in a refrigerator;

[0011] S2. Fungus selection:

[0012] Taking the cultivated single colonies of Escherichia coli, Staphylococcus aureus, Lactobacillus lactis and Streptococcus lactis respectively, transferring them into liquid culture medium, and culturing them at a temperature-insulated temperature to obtain bacterial culture solution;

[0013] S3, selection of antibacterial concentration:

[0014] Add different concentrations of the mixture of Albizzia Julibrissin Bark Oil and Schisandrae Chinensis Oil to the culture solution of S2, continue to culture at a constant temperature for a period of time, and after the culture is completed, detect the survival rate of the fungi and record the concentration with the lowest survival rate of the fungi;

[0015] S4, fermentation:

[0016] The fermentation bacteria are cultured in a solid culture medium until a stable period, and then vegetable oil and deionized water are added, and after being fully mixed, the mixture of Albizzia julibrissinica bark oil and Schisandra chinensis oil is added to a concentration at which the survival rate of the fungi in S3 is the lowest, and the mixed fermentation is continued to obtain a fermentation liquid;

[0017] S5. Post-processing:

[0018] The fermentation liquid in S4 is centrifuged and filtered, and the aqueous phase is discarded to obtain the desired plant fermentation oil.

[0019] Preferably, in S1, the number of Escherichia coli is E. coli CMCC44102; the number of Staphylococcus aureus is S. aureus CMCC26003; the number of Lactobacillus is L. casei ATCC27139; and the number of yeast is C. bombicola ATCC 22214.

[0020] Preferably, in S1, the conditions for heat preservation and culture are: culture in a 37°C constant temperature box for 12-20 hours; and the refrigeration temperature is: 0-4°C.

[0021] Preferably, in S1, the solid culture medium is MRS agar culture medium, and the components of the culture medium include: peptone: 10.0g, beef extract powder: 5.0g, yeast extract powder: 4.0g, glucose: 20.0g, dipotassium hydrogen phosphate: 2.0g, triammonium citrate: 2.0g, sodium acetate: 5.0g, magnesium sulfate: 0.2g, manganese sulfate: 0.05g, agar: 15.0g, Tween 80: 1.0g, water: 1L; pH is 6.0-6.4.

[0022] Preferably, in S2, the conditions for heat preservation and culture are: culture in a 37°C constant temperature incubator for 20-30 hours.

[0023] Preferably, in S2, the components of the liquid culture medium include: beef extract: 3 g, tryptone: 10 g, yeast extract: 5 g, sodium chloride: 10 g, agar: 20 g, water: 1 L, and the pH is 7.0-7.2.

[0024] Preferably, in S3, the concentration of the mixture is 0.5-1% of the mass of the bacterial culture solution, and the mixture includes Albizzia Julibrissinica bark oil and Schisandra chinensis oil in a mass ratio of 0.1-1:0.1-1.

[0025] Preferably, in S3, the Albizzia Julibrissinica bark oil and Schisandra chinensis oil are both purchased from Jiangxi Ji'an Hairui Natural Plant Co., Ltd.

[0026] Preferably, in S3, the acid value of Schisandra chinensis oil is ≤20, the total content of Schisandrin A and Schisandrin B is ≥2%, and the volatile oil content is more than 99.9%.

[0027] More preferably, in S3, the concentration of the mixture is 0.75% of the mass of the bacterial culture solution, and the mixture comprises Albizzia Julibrissinica bark oil and Schisandra chinensis oil in a mass ratio of 0.2:0.5.

[0028] Preferably, in S4, the solid culture medium is MRS agar culture medium, which has the same composition as the culture medium in step S1.

[0029] Preferably, in S4, the vegetable oil is any one of olive oil, peanut oil, soybean oil, rapeseed oil and sunflower oil; more preferably olive oil.

[0030] Preferably, in S4, the fermentation bacteria is a mixture of lactobacillus and yeast, and the mass ratio of lactobacillus to yeast is 0.2-0.6:1; the lactobacillus is Lactobacillus casei, numbered L. casei ATCC 27139; and the yeast is Candida bombicola, numbered C. bombicola ATCC 22214.

[0031] Preferably, in S4, the concentration of the fermentation bacteria in the solid culture medium is 1.2-4.6×10 6 CFU / mL.

[0032] Preferably, in S4, the mass ratio of vegetable oil, solid culture medium and deionized water is 1:0.2-0.6:8-12.

[0033] Preferably, in S4, the temperature of the first fermentation and the second fermentation are both 25-35°C, the time of the first fermentation is 12-24 hours, and the time of the second fermentation is 12-24 hours.

[0034] Preferably, in S5, the centrifugal speed is 8000-12000 r / min, and the centrifugal time is 15-25 min.

[0035] In a second aspect, the present invention provides a plant fermented oil for cosmetics, which is prepared by the above-mentioned preparation method.

[0036] The beneficial effects of the present invention are:

[0037] 1. The present invention prepares a plant fermented oil for cosmetics. On the basis of the fermentation of conventional plant oil, a mixture of Albizzia julibrissinica bark oil and Schisandra chinensis oil is added, which not only shortens the fermentation time of the plant fermented oil to a certain extent compared with the traditional fermentation time, greatly improving the fermentation efficiency; but also enables the fermented oil to maintain good antibacterial properties at a relatively low temperature, thereby avoiding the phenomenon of low activity of the fermented plant oil and uncontrollable products caused by high-temperature sterilization.

[0038] 2. The mixture of Albizzia julibrissinica oil and Schisandra chinensis oil added in the process of fermenting vegetable oil of the present invention is the optimal concentration ratio selected after being treated with pathogenic bacteria and fermentation bacteria. The use of the mixture with this ratio concentration can ensure that pathogenic bacteria are inhibited in the subsequent fermentation process while maintaining normal fermentation.

[0039] 3. In the normal fermentation process, the present invention adds a mixture of Albizzia julibrissinica oil and Schisandra chinensis oil, and then continues to ferment. It is found through testing that the subsequent fermentation time is also shortened to a certain extent. The fermentation time can be controlled within 12-24 hours, which is better than the traditional 24-48 hours and saves half the time. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] The present invention is further described using the accompanying drawings, but the embodiments in the accompanying drawings do not constitute any limitation to the present invention. A person skilled in the art can obtain other drawings based on the following drawings without creative work.

[0041] Figure 1It is the HPLC spectrum of the plant fermented oil for cosmetics prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0042] The technical solution of the present invention is described below through specific examples. It should be understood that the one or more method steps mentioned in the present invention do not exclude the existence of other method steps before and after the combination step or the insertion of other method steps between these explicitly mentioned steps; it should also be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention. Moreover, unless otherwise specified, the numbering of each method step is only a convenient tool for identifying each method step, and is not intended to limit the order of arrangement of each method step or to limit the scope of the present invention. The change or adjustment of the relative relationship thereof shall also be regarded as the scope of the present invention without substantially changing the technical content.

[0043] In order to better understand the above technical scheme, the exemplary embodiments of the present invention are described in more detail below. Although exemplary embodiments of the present invention are shown, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present invention and to enable the scope of the present invention to be fully communicated to those skilled in the art.

[0044] Escherichia coli (E.coli CMCC44496), Staphylococcus aureus (S.aureus CMCC26003), Lactobacillus casei (L.casei ATCC27139) and Yeast (C.bombicola ATCC 22214).

[0045] The iodine value of olive oil is 86-87g iodine / 100g oil, the saponification value is 182-184mgKOH / g oil, and the relative density is 0.918-0.919.

[0046] The present invention will be further described below in conjunction with the following examples.

[0047] Example 1

[0048] A method for preparing plant fermented oil for cosmetics comprises the following steps:

[0049] S1. Fungus cultivation:

[0050] Escherichia coli (E.coli CMCC44496), Staphylococcus aureus (S.aureus CMCC26003), Lactobacillus casei (L.casei ATCC27139) and yeast (C.bombicola ATCC 22214) were placed in MRS agar medium, cultured in a 37°C incubator for 16 hours until the stable phase, and then stored in a refrigerator at 0-4°C;

[0051] Among them, the components of MRS agar culture medium include: peptone: 10.0g, beef extract powder: 5.0g, yeast extract powder: 4.0g, glucose: 20.0g, dipotassium hydrogen phosphate: 2.0g, triammonium citrate: 2.0g, sodium acetate: 5.0g, magnesium sulfate: 0.2g, manganese sulfate: 0.05g, agar: 15.0g, Tween 80: 1.0g, water: 1L; pH is 6.0-6.4.

[0052] S2. Fungus selection:

[0053] Taking the cultivated single colonies of Escherichia coli, Staphylococcus aureus, Lactobacillus lactis and Streptococcus lactis respectively, transferring them into liquid culture medium, and culturing them in a 37° C. incubator for 25 hours to obtain bacterial culture solution;

[0054] The components of the liquid culture medium include: beef extract: 3g, trypsin: 10g, yeast extract: 5g, sodium chloride: 10g, agar: 20g, water: 1L, and the pH is 7.0-7.2.

[0055] S3, selection of antibacterial concentration:

[0056] A mixture of 0.75% Albizzia Julibrissin bark oil and Schisandra chinensis oil (both purchased from Jiangxi Ji'an Hairui Natural Plant Co., Ltd.) was added to the culture solution of S2, and multiple groups of experiments were set up, in which the mass ratio of Albizzia Julibrissin bark oil to Schisandra chinensis oil was 0.1:0.1 / 0.1:0.2 / 0.1:0.3 / 0.1:0.4 / 0.1:0.5 / 0.2:0.5 / 0.3:0.5 / 0.4:0.5, and the culture was continued at a constant temperature for a period of time. After the culture was completed, the survival rate of the fungi was detected, and the concentration with the lowest survival rate of the fungi was recorded as: the mass ratio of Albizzia Julibrissin bark oil to Schisandra chinensis oil was 0.2:0.5;

[0057] S4, fermentation:

[0058] The fermentation bacteria were cultured in MRS agar medium until the stable phase. The fermentation bacteria was a mixture of lactobacillus (L. casei ATCC 27139) and yeast (C. bombicola ATCC 22214). The mass ratio of lactobacillus to yeast was 0.4:1. The concentration of the fermentation bacteria in the solid medium was 3.5×10 6 CFU / mL, then olive oil and deionized water were added, the mass ratio of olive oil, solid culture medium and deionized water was 1:0.4:10, after thorough mixing, fermented at 30°C for 18h, then the mixture of Albizzia Julibrissinica oil and Schisandra chinensis oil was added to the concentration with the lowest fungal survival rate in S3, and mixed and fermented at 30°C for 15h to obtain a fermentation liquid;

[0059] S5. Post-processing:

[0060] The fermentation liquid in S4 is centrifuged and filtered at a centrifugal speed of 10000 r / min for 20 min. After centrifugation, the aqueous phase is discarded to obtain the desired plant fermentation oil.

[0061] Example 2

[0062] A method for preparing plant fermented oil for cosmetics comprises the following steps:

[0063] S1. Fungus cultivation:

[0064] Escherichia coli (E.coli CMCC44496), Staphylococcus aureus (S.aureus CMCC26003), Lactobacillus casei (L.casei ATCC27139) and yeast (C.bombicola ATCC 22214) were placed in MRS agar medium (with the same ingredients as in Example 1), cultured in a 37°C incubator for 12 h until the stable phase, and then stored in a refrigerator at 0-4°C.

[0065] S2. Fungus selection:

[0066] The cultivated single colonies of Escherichia coli, Staphylococcus aureus, Lactobacillus lactis and Streptococcus lactis were respectively taken and transferred into liquid culture medium (with the same ingredients as in Example 1), and cultured in a 37° C. incubator for 20 hours to obtain bacterial culture solution.

[0067] S3, the selection of antibacterial concentration is the same as that in Example 1.

[0068] S4, fermentation:

[0069] The fermentation bacteria were cultured in MRS agar medium until the stable phase. The fermentation bacteria was a mixture of lactobacillus (L. casei ATCC 27139) and yeast (C. bombicola ATCC 22214). The mass ratio of lactobacillus to yeast was 0.2:1. The concentration of the fermentation bacteria in the solid medium was 1.2×10 6 CFU / mL, then peanut oil and deionized water were added, the mass ratio of peanut oil, solid culture medium and deionized water was 1:0.2:8, after thorough mixing, fermented at 25°C for 24h, then the mixture of Albizzia Julibrissinica oil and Schisandra chinensis oil was added to the concentration with the lowest fungal survival rate in S3, and the mixed fermentation at 25°C was continued for 24h to obtain a fermentation liquid;

[0070] S5. Post-processing:

[0071] The fermentation liquid in S4 is centrifuged and filtered at a centrifugal speed of 8000 r / min for 25 min. After centrifugation, the aqueous phase is discarded to obtain the desired plant fermentation oil.

[0072] Example 3

[0073] A method for preparing plant fermented oil for cosmetics comprises the following steps:

[0074] S1. Fungus cultivation:

[0075] Escherichia coli (E.coli CMCC44496), Staphylococcus aureus (S.aureus CMCC26003), Lactobacillus casei (L.casei ATCC27139) and yeast (C.bombicola ATCC 22214) were placed in MRS agar medium (with the same ingredients as in Example 1), cultured in a 37°C incubator for 20 h until the stable phase, and then stored in a refrigerator at 0-4°C.

[0076] S2. Fungus selection:

[0077] The cultivated single colonies of Escherichia coli, Staphylococcus aureus, Lactobacillus lactis and Streptococcus lactis were respectively taken and transferred into liquid culture medium (with the same ingredients as in Example 1), and cultured in a 37° C. incubator for 30 hours to obtain bacterial culture solution.

[0078] S3, the selection of antibacterial concentration is the same as that in Example 1.

[0079] S4, fermentation:

[0080] The fermentation bacteria were cultured in MRS agar medium until the stable phase. The fermentation bacteria was a mixture of lactobacillus (L. casei ATCC 27139) and yeast (C. bombicola ATCC 22214). The mass ratio of lactobacillus to yeast was 0.6:1. The concentration of the fermentation bacteria in the solid medium was 4.6×10 6 CFU / mL, then add vegetable oil and deionized water, the mass ratio of vegetable oil, solid culture medium and deionized water is 1:0.6:12, after fully mixing, ferment at 35°C for 12h, then add a mixture of Albizzia Julibrissinica oil and Schisandra chinensis oil to the concentration with the lowest fungal survival rate in S3, continue mixing and fermenting at 35°C for 12h to obtain a fermentation liquid;

[0081] S5. Post-processing:

[0082] The fermentation liquid in S4 is centrifuged and filtered at a centrifugal speed of 12000 r / min for 15 min. After centrifugation, the aqueous phase is discarded to obtain the desired plant fermentation oil.

[0083] Example 4

[0084] A method for preparing plant fermented oil for cosmetics, the method differing from Example 1 only in that the plant oil is soybean oil.

[0085] Example 5

[0086] A method for preparing plant fermented oil for cosmetics, the method differing from Example 1 only in that the plant oil is rapeseed oil.

[0087] Example 6

[0088] A method for preparing plant fermented oil for cosmetics, the method differing from Example 1 only in that the plant oil is sunflower seed oil.

[0089] Comparative Example 1

[0090] A method for preparing plant fermented oil for cosmetics, which differs from Example 1 in that the mixture of Albizzia julibrissinica bark oil and Schisandra chinensis oil is not added.

[0091] Comparative Example 2

[0092] A method for preparing plant fermented oil for cosmetics, which differs from Example 1 in that the mixture of Albizzia julibrissinica bark oil and Schisandra chinensis oil is replaced by an equal amount of Albizzia julibrissinica bark oil.

[0093] Comparative Example 3

[0094] A method for preparing plant fermented oil for cosmetics, which differs from Example 1 in that the mixture of Albizzia julibrissinica bark oil and Schisandra chinensis oil is replaced by an equal amount of Schisandra chinensis oil.

[0095] In order to more clearly illustrate the present invention, the fermented oils prepared in Example 1 and Comparative Examples 1-3 of the present invention were tested for their antioxidant capacity and antibacterial properties:

[0096] (1) Antioxidant capacity:

[0097] The antioxidant properties of the fermented oils prepared in Example 1 and Comparative Examples 1-3 were detected by the DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) method. The specific process included: taking five 10 mL portions of 0.0005 mol / L DPPH solution, adding 3 mL of the fermented oils prepared in Example 1 and Comparative Examples 1-3 respectively thereto, and another portion was used as a blank control. After mixing, the mixture was allowed to stand at room temperature for 30 min, and its absorbance at a wavelength of 517 nm was measured, and then the antioxidant rate was expressed as the absorbance reduction rate relative to the blank control.

[0098] (2) Antibacterial properties:

[0099] The inhibition ring test method was used to detect the inhibition rate, including Escherichia coli and Staphylococcus aureus. The test bacteria were inoculated on the surface of the agar medium plate, and then the test sample was placed on it. After culturing for 24 hours, the colonies were observed and counted under a low-power microscope. The difference between the colony number and the blank control was divided by the colony number to calculate the inhibition rate.

[0100] The test results are shown in Table 1:

[0101] Table 1 Detection results of different fermented oils

[0102]

[0103] It can be seen from Table 1 that the antioxidant capacity of the fermented oil prepared in Example 1 of the present invention is higher than that of other comparative examples, indicating that its activity is relatively high, and even after a short fermentation period, it can obtain relatively good antioxidant properties; in addition, the fermented oil of Example 1 has a better inhibition rate against Escherichia coli and Staphylococcus aureus, indicating that the treatment method of the present invention can better enhance the antibacterial performance of the fermented oil, and the antibacterial effect can be achieved even without subsequent high-temperature sterilization.

[0104] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms should not be understood as necessarily being directed to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification.

[0105] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for preparing plant fermented oil for cosmetics, characterized in that: The following steps are involved: S1. Fungus cultivation: Escherichia coli, Staphylococcus aureus, Lactobacillus and yeast are placed in solid culture medium respectively, cultured at a temperature-insulated temperature until a stable period, and then stored in a refrigerator; S2. Fungus selection: Taking the cultivated single colonies of Escherichia coli, Staphylococcus aureus, Lactobacillus lactis and Streptococcus lactis respectively, transferring them into liquid culture medium, and culturing them at a temperature-insulated temperature to obtain bacterial culture solution; S3, selection of antibacterial concentration: Add different concentrations of the mixture of Albizzia Julibrissin Bark Oil and Schisandrae Chinensis Oil to the culture solution of S2, continue to culture at a constant temperature for a period of time, and after the culture is completed, detect the survival rate of the fungi and record the concentration with the lowest survival rate of the fungi; S4, fermentation: The fermentation bacteria are cultured in a solid culture medium until a stable period, and then vegetable oil and deionized water are added, and after being fully mixed, the mixture of Albizzia julibrissinica bark oil and Schisandra chinensis oil is added to a concentration at which the survival rate of the fungi in S3 is the lowest, and the mixed fermentation is continued to obtain a fermentation liquid; S5. Post-processing: The fermentation liquid in S4 is centrifuged and filtered, and the aqueous phase is discarded to obtain the desired plant fermentation oil.

2. The method for preparing a plant fermented oil for cosmetics according to claim 1, characterized in that: In the S1, the number of Escherichia coli is E. coli CMCC44102; the number of Staphylococcus aureus is S. aureus CMCC26003; the number of Lactobacillus is L. casei ATCC27139; and the number of yeast is C. bombicola ATCC 22214.

3. The method for preparing a plant fermented oil for cosmetics according to claim 1, characterized in that: In the S1, the solid culture medium is an MRS agar culture medium, and the components of the culture medium include: peptone: 10.0g, beef extract powder: 5.0g, yeast extract powder: 4.0g, glucose: 20.0g, dipotassium hydrogen phosphate: 2.0g, triammonium citrate: 2.0g, sodium acetate: 5.0g, magnesium sulfate: 0.2g, manganese sulfate: 0.05g, agar: 15.0g, Tween 80: 1.0g, water: 1L; pH is 6.0-6.

4.

4. The method for preparing a plant fermented oil for cosmetics according to claim 1, characterized in that: In the S2, the components of the liquid culture medium include: beef extract: 3g, tryptone: 10g, yeast extract: 5g, sodium chloride: 10g, agar: 20g, water: 1L, and the pH is 7.0-7.

2.

5. The method for preparing a plant fermented oil for cosmetics according to claim 1, characterized in that: In S3, the concentration of the mixture is 0.5-1% of the mass of the bacterial culture solution, and the mixture includes Albizzia Julibrissinica bark oil and Schisandra chinensis oil in a mass ratio of 0.1-1:0.1-1.

6. The method for preparing a plant fermented oil for cosmetics according to claim 1, characterized in that: In S4, the vegetable oil is any one of olive oil, peanut oil, soybean oil, rapeseed oil, and sunflower oil.

7. The method for preparing a plant fermented oil for cosmetics according to claim 1, characterized in that: In S4, the fermentation bacteria is a mixture of lactobacillus and yeast, and the mass ratio of lactobacillus to yeast is 0.2-0.6:1; the lactobacillus is Lactobacillus casei, numbered L. casei ATCC 27139; and the yeast is Candida bombicola, numbered C. bombicola ATCC 22214.

8. The method for preparing a plant fermented oil for cosmetics according to claim 1, characterized in that: In S4, the concentration of the fermentation bacteria in the solid culture medium is 1.2-4.6×10 6 CFU / mL; the mass ratio of vegetable oil, solid culture medium and deionized water is 1:0.2-0.6:8-12.

9. The method for preparing a plant fermented oil for cosmetics according to claim 1, characterized in that: In S4, the temperature of the first fermentation and the second fermentation are both 25-35° C., the time of the first fermentation is 12-24 hours, and the time of the second fermentation is 12-24 hours.

10. A plant fermented oil for cosmetics, characterized in that: The preparation method according to claim 1 is used for preparation.

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