Antioxidant body lotion rich in edible astaxanthin and preparation process thereof

Abstract

The invention relates to the technical field of cosmetics, in particular to antioxidant body lotion rich in edible astaxanthin and a preparation process of the antioxidant body lotion. The skin care product is prepared from the following components in parts by weight: 9 to 11 parts of jojoba oil, 2 to 4 parts of shea butter, 3 to 6 parts of sucrose ester, 0.2 to 0.6 part of tocopherol, 1 to 5 parts of astaxanthin compound, 7 to 8 parts of glycerol, 0.1 to 0.3 part of EDTA (Ethylene Diamine Tetraacetic Acid) disodium, 0.1 to 0.2 part of citric acid and 60 to 65 parts of deionized water. Wherein the astaxanthin compound is formed by compounding astaxanthin, calcium phytate and magnesium phytate; the calcium phytate is prepared from phytic acid and calcium chloride; the magnesium phytate is prepared from phytic acid and magnesium chloride. According to the design, the astaxanthin compound is prepared by constructing calcium / magnesium phytate, damage of astaxanthin in the external environment and the anti-oxidation behavior of phytic acid are effectively isolated, the stability and oxidation resistance of astaxanthin are remarkably improved, and the efficient and stable protection effect of astaxanthin on the skin surface is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of cosmetics, and specifically, to an antioxidant emollient cream rich in edible astaxanthin and a preparation process thereof. Background Art

[0002] With the increasing requirements of consumers for the safety and naturalness of skin care products, skin care products rich in natural antioxidant components have gradually gained market favor. As a natural pigment with multiple biological activities, astaxanthin has become a preferred ingredient for skin care brands and cosmetics manufacturers due to its strong antioxidant performance. Among them, astaxanthin is mainly extracted from Haematococcus pluvialis, which is a recognized high-quality source of astaxanthin and has a unique molecular structure, including conjugated double bonds and α-hydroxy ketone structures. This gives it a relatively active electronic effect, allowing it to donate electrons to free radicals, thereby scavenging free radicals and playing an antioxidant role. In addition, astaxanthin also has the effects of anti-aging, whitening and freckle reduction, and sun protection and anti-inflammatory. These properties make it widely used in various skin care products.

[0003] However, the water solubility of astaxanthin is extremely poor, and it is easily oxidized and degraded under the conditions of light, oxygen, high temperature and ultraviolet rays, resulting in a large amount of inactivation and being unable to effectively act on the skin surface. In view of this, we propose an antioxidant emollient cream rich in edible astaxanthin and a preparation process thereof. Summary of the Invention

[0004] The purpose of the present invention is to provide an antioxidant emollient cream rich in edible astaxanthin and a preparation process thereof to solve the problems raised in the above background art.

[0005] To achieve the above purpose, the present invention provides an antioxidant emollient cream rich in edible astaxanthin, which comprises the following components: 9-11 parts by weight of jojoba oil, 2-4 parts by weight of shea butter, 3-6 parts by weight of sucrose ester, 0.2-0.6 parts by weight of tocopherol, 1-5 parts by weight of astaxanthin complex, 7-8 parts by weight of glycerol, 0.1-0.3 parts by weight of disodium EDTA, 0.1-0.2 parts by weight of citric acid, and 60-65 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin complexed with calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride.

[0006] Preferably, the preparation method of the astaxanthin complex is as follows: S2.1. Dissolve astaxanthin in coconut oil to prepare an astaxanthin solution, then add lecithin and perform ultrasonic emulsification treatment. The ultrasonic power is set to 200-300 W, and the ultrasonic time is 10-20 min to disperse it into an astaxanthin emulsion; S2.2. Prepare a phytic acid solution by adding phytic acid to deionized water, and adjust the pH of the phytic acid solution to 7-8; S2.3. Dissolve calcium chloride and magnesium chloride in deionized water respectively to prepare a calcium chloride solution and a magnesium chloride solution, and mix the calcium chloride solution and the magnesium chloride solution evenly to obtain a metal ion solution; S2.4. Under the stirring condition of 500-800 rpm, dropwise add the metal ion solution to the phytic acid solution. Among them, phytic acid, calcium chloride and magnesium chloride are mixed in a molar ratio of 1:2-3:1-1.5, and the initial dropping speed of the metal ion solution is 0.4-0.6 mL / min, and the later speed is 0.1-0.3 mL / min. At the same time, add astaxanthin emulsion. After precipitation is completed, centrifuge, wash and add a freeze-drying protectant for freeze-drying to obtain an astaxanthin complex.

[0007] Astaxanthin is a powerful natural antioxidant. However, due to the presence of multiple conjugated double bonds and hydroxyl groups in its molecular structure, it is easily affected by external factors such as light, heat, and oxygen and undergoes degradation. Therefore, to protect the activity of astaxanthin and extend its stability, phytic acid, calcium chloride (CaCl 2 ), and magnesium chloride (MgCl 2 ) are used to form a dense structure of calcium / magnesium phytate through coprecipitation, and deposit the insoluble complex precipitate on the surface of astaxanthin, thereby effectively isolating oxygen and light, reducing the oxidation, photo-degradation of astaxanthin and the chance of exposure to the external environment, and improving its stability. Since the crystal structure of calcium phytate is relatively stable, it has high mechanical strength and density, which can increase the overall rigidity of the precipitate and reduce the porosity between particles. Therefore, it can effectively isolate the external environment (such as oxygen, light, etc.) and avoid the degradation of astaxanthin. The crystal structure of magnesium phytate is relatively loose, but its surface activity is relatively high and it has a certain adsorption capacity, which can better adsorb astaxanthin, thus achieving a better deposition protection effect. This mixed precipitate is neither too dense nor too loose, achieving a synergistic effect of controlling the release rate of astaxanthin. In addition, phytic acid itself also has antioxidant effects, so it can synergistically enhance the overall antioxidant effect of the system and indirectly protect astaxanthin from oxidative degradation.

[0008] Preferably, in S2.1, the concentration of the astaxanthin solution is 1-5 mg / mL.

[0009] Preferably, in S2.1, the addition amount of lecithin is 2-3% of the mass of the astaxanthin emulsion.

[0010] Preferably, in S2.2, the concentration of the phytic acid solution is 0.1-0.5 M.

[0011] Preferably, in S2.3, the concentration of the calcium chloride solution is 0.6-0.8% w / w, and the concentration of the magnesium chloride solution is 0.3-0.5% w / w.

[0012] Preferably, in S2.4, astaxanthin accounts for 0.04-0.1% of the mass of phytic acid.

[0013] Preferably, in S2.4, the lyoprotectant is 1-5% trehalose.

[0014] On the other hand, the present invention provides a preparation process of an antioxidant skin lotion rich in edible astaxanthin, which is used to prepare the above-mentioned antioxidant skin lotion rich in edible astaxanthin, comprising the following steps: S1.1, heat jojoba oil, shea butter, sucrose ester and tocopherol in a 50-60°C water bath until completely melted, then add astaxanthin complex, stir and disperse at 500-600 rpm for 10-15 minutes to form a uniform oil phase; S1.2, dissolve glycerol and disodium EDTA in deionized water, stir at room temperature 1500-2000 rpm for 5-8 minutes to obtain an aqueous phase; S1.3. Pour the oil phase into the water phase, pre-emulsify at 7000-8000 rpm at 45-50°C for 2-3 min, transfer to a high-pressure homogenizer, set the parameters of the high-pressure homogenizer, circulate homogenization at 60-65°C for 3 times, and cool to 35-40°C at a rate of 1-3°C / min, add citric acid to adjust the pH to 5.5-6.0, stir and defoam at a low speed of 200-300 rpm for 20-30 min to obtain an antioxidant moisturizing lotion rich in edible astaxanthin.

[0015] Preferably, the primary pressure of the high-pressure homogenizer is 18-20 MPa, and the secondary pressure is 5-7 MPa.

[0016] Compared with the prior art, the present invention has the following beneficial effects: In the antioxidant moisturizing lotion rich in edible astaxanthin and its preparation process, the astaxanthin complex is prepared by constructing calcium phytate / magnesium phytate, which significantly improves the stability of astaxanthin. The dense network structure formed by the co-precipitation of phytic acid and calcium and magnesium ions is used to effectively isolate the damage to astaxanthin by external environments such as oxygen and light. The rigid skeleton structure of calcium phytate and the surface adsorption characteristics of magnesium phytate form a synergistic effect, which not only ensures the mechanical strength of the carrier, but also maintains the sustained-release performance of astaxanthin. At the same time, phytic acid itself, as a natural chelating agent and antioxidant, forms a synergistic enhancement system with astaxanthin, improves the antioxidant capacity, and achieves the efficient and stable protective effect of astaxanthin on the skin surface. DETAILED DESCRIPTION

[0017] Next, in combination with the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0018] An antioxidant emollient cream rich in edible astaxanthin of the present invention comprises the following components: 9-11 parts by weight of jojoba oil, 2-4 parts by weight of shea butter, 3-6 parts by weight of sucrose ester, 0.2-0.6 parts by weight of tocopherol, 1-5 parts by weight of astaxanthin complex, 7-8 parts by weight of glycerol, 0.1-0.3 parts by weight of disodium EDTA, 0.1-0.2 parts by weight of citric acid, and 60-65 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin complexed with calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride; Example 1: An antioxidant emollient cream rich in edible astaxanthin and its preparation process, comprising the following steps: Prepare the components: 11 parts by weight of jojoba oil, 4 parts by weight of shea butter, 6 parts by weight of sucrose ester, 0.6 parts by weight of tocopherol, 5 parts by weight of astaxanthin complex, 8 parts by weight of glycerol, 0.3 parts by weight of disodium EDTA, 0.2 parts by weight of citric acid, and 65 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin complexed with calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride; The molar ratio of phytic acid, calcium chloride and magnesium chloride is 1:2:1; astaxanthin accounts for 0.08% of the mass of phytic acid; the addition amount of lecithin is 3% of the mass of the astaxanthin emulsion; S2.1. Dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin and perform ultrasonic emulsification treatment. The ultrasonic power is set to 200 W and the ultrasonic time is 15 min to disperse it into an astaxanthin emulsion; S2.2. Take phytic acid and add deionized water to prepare a phytic acid solution with a concentration of 0.5 M, and adjust the pH of the phytic acid solution to 8; S2.3. Respectively dissolve calcium chloride and magnesium chloride in deionized water to prepare a calcium chloride solution with a concentration of 0.8% w / w and a magnesium chloride solution with a concentration of 0.4% w / w, and mix the calcium chloride solution and the magnesium chloride solution evenly to obtain a metal ion solution; S2.4. Under the stirring condition of 800 rpm, the metal ion solution is gradually added dropwise to the phytic acid solution. Among them, the initial dropping speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min. At the same time, astaxanthin emulsion is added. After precipitation is completed, it is centrifuged, washed and freeze-dried with 1% trehalose to obtain astaxanthin complex; S1.1. Heat jojoba oil, shea butter, sucrose ester and tocopherol in a water bath at 60 °C until completely melted, then add astaxanthin complex and stir and disperse at 500 rpm for 10 min to form a uniform oil phase; S1.2. Dissolve glycerol and disodium EDTA in deionized water and stir at 2000 rpm for 5 min at room temperature to obtain an aqueous phase; S1.3. Pour the oil phase into the aqueous phase, pre-emulsify at 45 °C at 8000 rpm for 3 min, transfer it to a high-pressure homogenizer, set the parameters of the high-pressure homogenizer, the primary pressure is 20 MPa, the secondary pressure is 5 MPa, circulate and homogenize 3 times at 60 °C, and cool to 35 °C at a rate of 1 °C / min, add citric acid to adjust the pH to 6, and stir at a low speed of 200 rpm to defoam for 20 min to obtain an antioxidant emollient cream rich in edible astaxanthin.

[0019] Example 2: An antioxidant emollient cream rich in edible astaxanthin and its preparation process, including the following steps: Prepare components: 11 parts by weight of jojoba oil, 4 parts by weight of shea butter, 6 parts by weight of sucrose ester, 0.6 parts by weight of tocopherol, 5 parts by weight of astaxanthin complex, 8 parts by weight of glycerol, 0.3 parts by weight of disodium EDTA, 0.2 parts by weight of citric acid, 65 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin complexed with calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride; The molar ratio of phytic acid, calcium chloride and magnesium chloride is 1:2.5:1.3; astaxanthin accounts for 0.08% of the mass of phytic acid; the addition amount of lecithin is 3% of the mass of the astaxanthin emulsion; S2.1. Dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin and perform ultrasonic emulsification treatment. The ultrasonic power is set to 200 W and the ultrasonic time is 15 min to disperse it into an astaxanthin emulsion; S2.2. Take phytic acid and add deionized water to prepare a phytic acid solution with a concentration of 0.5 M, and adjust the pH of the phytic acid solution to 8; S2.3. Respectively take calcium chloride and magnesium chloride and dissolve them in deionized water to prepare a calcium chloride solution with a concentration of 0.8% w / w and a magnesium chloride solution with a concentration of 0.4% w / w. Mix the calcium chloride solution and the magnesium chloride solution evenly to obtain a metal ion solution; S2.4. Under the stirring condition of 800 rpm, the metal ion solution was added dropwise to the phytic acid solution. Among them, the initial dropping speed of the metal ion solution was 0.5 mL / min, and the later speed was 0.3 mL / min. At the same time, astaxanthin emulsion was added. After precipitation was completed, it was centrifuged, washed and freeze-dried with 1% trehalose to obtain astaxanthin complex; S1.1. Jojoba oil, shea butter, sucrose ester and tocopherol were heated in a water bath at 60 °C until completely melted, and then astaxanthin complex was added, and stirred and dispersed at 500 rpm for 10 min to form a uniform oil phase; S1.2. Glycerol and disodium EDTA were dissolved in deionized water and stirred at 2000 rpm for 5 min at room temperature to obtain an aqueous phase; S1.3. The oil phase was poured into the aqueous phase, pre-emulsified at 45 °C at 8000 rpm for 3 min, transferred to a high-pressure homogenizer, and the parameters of the high-pressure homogenizer were set. The primary pressure was 20 MPa, the secondary pressure was 5 MPa, and it was homogenized cyclically 3 times at 60 °C, and cooled to 35 °C at a rate of 1 °C / min, and citric acid was added to adjust the pH to 6, and stirred at a low speed of 200 rpm to defoam for 20 min to obtain an antioxidant emollient lotion rich in edible astaxanthin.

[0020] Example 3: An antioxidant emollient lotion rich in edible astaxanthin and its preparation process, including the following steps: Prepare components: 11 parts by weight of jojoba oil, 4 parts by weight of shea butter, 6 parts by weight of sucrose ester, 0.6 parts by weight of tocopherol, 5 parts by weight of astaxanthin complex, 8 parts by weight of glycerol, 0.3 parts by weight of disodium EDTA, 0.2 parts by weight of citric acid, 65 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin complexed with calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride; The molar ratio of phytic acid, calcium chloride and magnesium chloride is 1:3:1.5; astaxanthin accounts for 0.08% of the mass of phytic acid; the addition amount of lecithin is 3% of the mass of the astaxanthin emulsion; S2.1. Astaxanthin was dissolved in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, and then lecithin was added and ultrasonic emulsification treatment was carried out. The ultrasonic power was set to 200 W and the ultrasonic time was 15 min to disperse it into an astaxanthin emulsion; S2.2. Take phytic acid and add deionized water to prepare a phytic acid solution with a concentration of 0.5 M, and adjust the pH of the phytic acid solution to 8; S2.3. Respectively dissolve calcium chloride and magnesium chloride in deionized water to prepare a calcium chloride solution with a concentration of 0.8% w / w and a magnesium chloride solution with a concentration of 0.4% w / w. Mix the calcium chloride solution and the magnesium chloride solution evenly to obtain a metal ion solution; S2.4. Under the stirring condition of 800 rpm, dropwise add the metal ion solution to the phytic acid solution. Among them, the initial dropping speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min. At the same time, add astaxanthin emulsion. After precipitation is completed, centrifuge, wash and add 1% trehalose for freeze-drying to obtain astaxanthin complex; S1.1. Heat jojoba oil, shea butter, sucrose ester and tocopherol in a water bath at 60 °C until completely melted, then add astaxanthin complex, and stir and disperse at 500 rpm for 10 min to form a uniform oil phase; S1.2. Dissolve glycerol and disodium EDTA in deionized water and stir at 2000 rpm for 5 min at room temperature to obtain an aqueous phase; S1.3. Pour the oil phase into the aqueous phase, pre-emulsify at 45 °C at 8000 rpm for 3 min, transfer it to a high-pressure homogenizer, set the parameters of the high-pressure homogenizer, the first-stage pressure is 20 MPa, the second-stage pressure is 5 MPa, circulate and homogenize 3 times at 60 °C, and cool to 35 °C at a rate of 1 °C / min, add citric acid to adjust the pH to 6, and stir at a low speed of 200 rpm to defoam for 20 min to obtain an antioxidant emollient cream rich in edible astaxanthin.

[0021] Example 4: An antioxidant emollient cream rich in edible astaxanthin and its preparation process, including the following steps: Prepare components: 9 parts by weight of jojoba oil, 2 parts by weight of shea butter, 3 parts by weight of sucrose ester, 0.2 parts by weight of tocopherol, 5 parts by weight of astaxanthin complex, 7 parts by weight of glycerol, 0.1 parts by weight of disodium EDTA, 0.1 parts by weight of citric acid, 60 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin complexed with calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride; The molar ratio of phytic acid, calcium chloride and magnesium chloride is 1:3:1.5; astaxanthin accounts for 0.08% of the mass of phytic acid; the addition amount of lecithin is 3% of the mass of the astaxanthin emulsion; S2.1. Dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin, and perform ultrasonic emulsification treatment. The ultrasonic power is set to 200 W and the ultrasonic time is 15 min to disperse it into an astaxanthin emulsion; S2.2. Take phytic acid and add deionized water to prepare a phytic acid solution with a concentration of 0.5 M, and adjust the pH of the phytic acid solution to 8; S2.3. Respectively dissolve calcium chloride and magnesium chloride in deionized water to prepare a calcium chloride solution with a concentration of 0.8% w / w and a magnesium chloride solution with a concentration of 0.4% w / w. Mix the calcium chloride solution and the magnesium chloride solution evenly to obtain a metal ion solution; S2.4. Under the stirring condition of 800 rpm, dropwise add the metal ion solution into the phytic acid solution. Among them, the initial dropping speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min. At the same time, add astaxanthin emulsion. After precipitation, centrifuge, wash and add 1% trehalose for freeze-drying to obtain astaxanthin complex; S1.1. Heat jojoba oil, shea butter, sucrose ester and tocopherol in a water bath at 60 °C until completely melted, then add astaxanthin complex, and stir and disperse at 500 rpm for 10 min to form a uniform oil phase; S1.2. Dissolve glycerol and disodium EDTA in deionized water and stir at 2000 rpm for 5 min at room temperature to obtain an aqueous phase; S1.3. Pour the oil phase into the aqueous phase, pre-emulsify at 45 °C at 8000 rpm for 3 min, transfer it to a high-pressure homogenizer, set the parameters of the high-pressure homogenizer, the first-stage pressure is 20 MPa, the second-stage pressure is 5 MPa, circulate and homogenize 3 times at 60 °C, and cool to 35 °C at a rate of 1 °C / min, add citric acid to adjust the pH to 6, and stir at a low speed of 200 rpm to defoam for 20 min to obtain an antioxidant skin lotion rich in edible astaxanthin.

[0022] Example 5: An antioxidant skin lotion rich in edible astaxanthin and its preparation process, including the following steps: Prepare components: 11 parts by weight of jojoba oil, 4 parts by weight of shea butter, 6 parts by weight of sucrose ester, 0.6 parts by weight of tocopherol, 1 part by weight of astaxanthin complex, 8 parts by weight of glycerol, 0.3 parts by weight of disodium EDTA, 0.2 parts by weight of citric acid, 65 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin complexed with calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride; The molar ratio of phytic acid, calcium chloride and magnesium chloride is 1:3:1.5; astaxanthin accounts for 0.08% of the mass of phytic acid; the addition amount of lecithin is 3% of the mass of the astaxanthin emulsion; S2.1. Dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin, and perform ultrasonic emulsification treatment. The ultrasonic power is set to 200 W and the ultrasonic time is 15 min to disperse it into an astaxanthin emulsion; S2.2. Prepare a phytic acid solution with a concentration of 0.5 M by adding phytic acid to deionized water, and adjust the pH of the phytic acid solution to 8; S2.3. Dissolve calcium chloride and magnesium chloride in deionized water respectively to prepare a calcium chloride solution with a concentration of 0.8% w / w and a magnesium chloride solution with a concentration of 0.4% w / w. Mix the calcium chloride solution and the magnesium chloride solution evenly to obtain a metal ion solution; S2.4. Under the stirring condition of 800 rpm, dropwise add the metal ion solution to the phytic acid solution. Among them, the initial dropping speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min. At the same time, add astaxanthin emulsion. After precipitation, centrifuge, wash and add 1% trehalose for freeze-drying to obtain astaxanthin complex; S1.1. Heat jojoba oil, shea butter, sucrose ester and tocopherol in a water bath at 60 °C until completely melted, then add astaxanthin complex, and stir and disperse at 500 rpm for 10 min to form a uniform oil phase; S1.2. Dissolve glycerol and disodium EDTA in deionized water, and stir at 2000 rpm for 5 min at room temperature to obtain an aqueous phase; S1.3. Pour the oil phase into the aqueous phase, pre-emulsify at 45 °C at 8000 rpm for 3 min, transfer it to a high-pressure homogenizer, set the parameters of the high-pressure homogenizer, the first-stage pressure is 20 MPa, the second-stage pressure is 5 MPa, circulate and homogenize 3 times at 60 °C, and cool to 35 °C at a rate of 1 °C / min, add citric acid to adjust the pH to 6, and stir at a low speed of 200 rpm to defoam for 20 min to obtain an antioxidant emollient lotion rich in edible astaxanthin.

[0023] Example 6: An antioxidant emollient lotion rich in edible astaxanthin and its preparation process, including the following steps: Prepare components: 11 parts by weight of jojoba oil, 4 parts by weight of shea butter, 6 parts by weight of sucrose ester, 0.6 parts by weight of tocopherol, 3 parts by weight of astaxanthin complex, 8 parts by weight of glycerol, 0.3 parts by weight of disodium EDTA, 0.2 parts by weight of citric acid, 65 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin complexed with calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride; The molar ratio of phytic acid, calcium chloride and magnesium chloride is 1:3:1.5; astaxanthin accounts for 0.08% of the mass of phytic acid; the addition amount of lecithin is 3% of the mass of the astaxanthin emulsion; S2.1. Dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin, and perform ultrasonic emulsification treatment. The ultrasonic power is set to 200 W, and the ultrasonic time is 15 min to disperse it into an astaxanthin emulsion; S2.2. Prepare a phytic acid solution with a concentration of 0.5 M by adding phytic acid to deionized water, and adjust the pH of the phytic acid solution to 8; S2.3. Dissolve calcium chloride and magnesium chloride in deionized water respectively to prepare a calcium chloride solution with a concentration of 0.8% w / w and a magnesium chloride solution with a concentration of 0.4% w / w. Mix the calcium chloride solution and the magnesium chloride solution evenly to obtain a metal ion solution; S2.4. Under the stirring condition of 800 rpm, dropwise add the metal ion solution to the phytic acid solution. Among them, the initial dropping speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min. At the same time, add astaxanthin emulsion. After precipitation, centrifuge, wash and add 1% trehalose for freeze-drying to obtain astaxanthin complex; S1.1. Heat jojoba oil, shea butter, sucrose ester and tocopherol in a water bath at 60 °C until completely melted, then add astaxanthin complex, and stir and disperse at 500 rpm for 10 min to form a uniform oil phase; S1.2. Dissolve glycerol and disodium EDTA in deionized water, and stir at 2000 rpm for 5 min at room temperature to obtain an aqueous phase; S1.3. Pour the oil phase into the aqueous phase, pre-emulsify at 45 °C at 8000 rpm for 3 min, transfer it to a high-pressure homogenizer, set the parameters of the high-pressure homogenizer, the first-stage pressure is 20 MPa, the second-stage pressure is 5 MPa, circulate and homogenize 3 times at 60 °C, and cool to 35 °C at a rate of 1 °C / min, add citric acid to adjust the pH to 6, and stir at a low speed of 200 rpm to defoam for 20 min to obtain an antioxidant emollient cream rich in edible astaxanthin.

[0024] Comparative Example 1: Using the method of Example 3, directly use astaxanthin without modifying astaxanthin with calcium / magnesium phytate.

[0025] Comparative Example 2: Using the method of Example 3, directly use astaxanthin and calcium phytate without modifying astaxanthin and calcium phytate with magnesium phytate.

[0026] Comparative Example 3: Using the method of Example 3, directly use astaxanthin and magnesium phytate without modifying astaxanthin and magnesium phytate with calcium phytate.

[0027] The antioxidant emollient cream rich in edible astaxanthin prepared by the present invention by using astaxanthin complex, wherein the performance index test items and test standards of the emollient cream are as follows: The antioxidant effect of the antioxidant emollient cream rich in edible astaxanthin was determined by the DPPH method. 0.5 g of the emollient cream was weighed and dispersed in ethanol: water (7:3, v / v). The supernatant was obtained by centrifugation, and a 30% stock solution of the emollient cream was obtained. A 0.1 mM DPPH solution was prepared, and the mixture was reacted in the dark for 30 min. The absorbance at 517 nm was measured. The formula for calculating the DPPH radical scavenging rate (%) = [1−(A 样品 −A 基质 ) / A 空白 ]×100%, where A 基质 is the absorbance of the blank emollient cream without astaxanthin complex to DPPH, A 样品 is the absorbance of the astaxanthin-containing emollient creams of Examples 1-6 and Comparative Examples 1-3, and A 空白 is the initial absorbance of the DPPH solution. The ability to scavenge DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals reflects the antioxidant ability of the substance to a certain extent. The greater the radical scavenging rate, the stronger the antioxidant ability.

[0028] After storing the sample at 40 °C and 75% relative humidity for 30 days, the heat treatment activity retention rate (%) = D 1 / D 0 was tested, where D 1 is the DPPH radical scavenging rate of the heat-treated sample, and D 0 is the DPPH radical scavenging rate of the initial sample. The activity retention rate (%) after 24 hours under an ultraviolet lamp (wavelength 365 nm, intensity 10 mW / cm²) was also tested. The photo-treatment activity retention rate (%) = D 2 / D 0 , where D 2 is the DPPH radical scavenging rate of the photo-treated sample, and D 0 is the DPPH radical scavenging rate of the initial sample.

[0029] 0.5 g of the emollient cream sample was loaded into a dialysis bag (MWCO 12-14 kDa), sealed and immersed in 50 mL of PBS buffer (pH = 5.5), and placed in a thermostatic shaker (37 °C, 100 rpm). The astaxanthin release amount in the sample solution was measured after 2 h and 8 h respectively, and the cumulative release rate (%) within 2 h and 8 h was calculated = cumulative release amount within 2 / 8 h / initial total content × 100%.

[0030] Through the above criteria, the emollient creams prepared in Examples 1-6 and Comparative Examples 1-3 were tested, and the obtained data are shown in Table 1: Table 1 Performance data of Examples 1-6 and Comparative Examples 1-3

[0031] The above data fully show that, compared with Comparative Examples 1-3, Examples 1-6 can clearly demonstrate the effects of astaxanthin complex on the stability and antioxidant properties of the emollient lotion.

[0032] Since the present invention uses astaxanthin complex to prepare the emollient lotion, the performance of the emollient lotion is effectively improved by the astaxanthin complex, as follows: It can be seen from Examples 1-3 that as the component ratio in the astaxanthin complex continuously increases, the stability and antioxidant properties of the emollient lotion are significantly improved. The calcium phytate crystal structure formed by calcium ions and phytic acid is dense and has high mechanical strength, which can effectively isolate oxygen and light, reducing the oxidative degradation of astaxanthin. The magnesium phytate structure formed by magnesium ions and phytic acid is relatively loose, but has higher surface activity and can adsorb more astaxanthin molecules. As the calcium ions and magnesium ions increase, the complex forms a dual mechanism of a dense protective layer and efficient adsorption, thus significantly enhancing the stability and antioxidant properties of the emollient lotion.

[0033] It can be seen from Example 3 and Example 4 that as the contents of other components continuously change, the stability and antioxidant properties of the emollient lotion do not change significantly, indicating that small changes in other components within a certain range are not sufficient to significantly affect the stability and antioxidant properties of the emollient lotion.

[0034] It can be seen from Example 3, Example 5 and Example 6 that as the content of the astaxanthin complex continuously changes, the stability and antioxidant properties of the emollient lotion also change continuously. When the content of the astaxanthin complex increases, the active sites of astaxanthin and phytic acid per unit volume increase, improving the free radical scavenging efficiency. Since the astaxanthin complex can not only provide antioxidant properties through astaxanthin, but also through phytic acid, and its outer surface is wrapped by calcium / magnesium phytate, constructing a two-tier protection system, thereby effectively improving the stability and antioxidant properties of the emollient lotion.

[0035] According to the above test experiments, the antioxidant emollient lotion rich in edible astaxanthin prepared according to Example 3 has the optimal performance, so Example 3 is taken as the optimal example; It can be seen from the comparison between Example 3 and Comparative Examples 1-3: In Comparative Example 1, astaxanthin is directly used without modifying astaxanthin with calcium / magnesium phytate, and the stability and antioxidant properties of the emollient lotion are poorer. Due to the conjugated double bond structure of astaxanthin being prone to photooxidation reaction under ultraviolet light to generate inactive degradation products, and the hydroxyl groups in the molecule being easily oxidized by oxygen in the air, resulting in the loss of antioxidant activity. Therefore, lacking the functions of calcium / magnesium phytate to shield light and isolate oxygen, the stability and antioxidant properties of the emollient lotion decrease significantly.

[0036] In Comparative Example 2, astaxanthin and calcium phytate were directly used without modifying astaxanthin and calcium phytate with magnesium phytate. The stability and antioxidant properties of the emollient lotion were poorer. Due to the overly tight crystal structure of calcium phytate, it was difficult for astaxanthin to be released, and astaxanthin was difficult to exert its antioxidant effect, resulting in limited antioxidant performance. Moreover, the high rigidity of calcium phytate caused the coating layer to be easily broken during the homogenization process, accelerating the degradation of astaxanthin. Therefore, the stability and antioxidant properties of the emollient lotion were poor.

[0037] In Comparative Example 3, astaxanthin and magnesium phytate were directly used without modifying astaxanthin and magnesium phytate with calcium phytate. The stability and antioxidant properties of the emollient lotion were affected. Due to the high porosity of the amorphous structure of magnesium phytate, it was unable to effectively isolate oxygen and light, resulting in astaxanthin being exposed to the environment and being easily inactivated and degraded, thus unable to effectively exert its antioxidant effect. Therefore, the stability and antioxidant properties of the emollient lotion decreased.

[0038] In summary, by constructing the astaxanthin-calcium / magnesium phytate complex, a dense coating layer was formed using the rigid crystal structure of calcium phytate and the surface adsorption characteristics of magnesium phytate to isolate oxygen and light, effectively improving the stability of astaxanthin. The synergistic effect of phytate and astaxanthin was adopted to improve its antioxidant effect, solving the problem of easy degradation of astaxanthin and achieving an efficient and stable protective effect of astaxanthin on the skin surface.

[0039] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and the descriptions in the specification are only preferred examples of the present invention and are not used to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed.

Claims

1. An antioxidant lotion rich in edible astaxanthin, characterized in that: The invention comprises the following components: 9-11 parts by weight of jojoba oil, 2-4 parts by weight of shea butter, 3-6 parts by weight of sucrose ester, 0.2-0.6 parts by weight of tocopherol, 1-5 parts by weight of astaxanthin complex, 7-8 parts by weight of glycerol, 0.1-0.3 parts by weight of disodium EDTA, 0.1-0.2 parts by weight of citric acid, and 60-65 parts by weight of deionized water; Among them, the astaxanthin complex is composed of astaxanthin, calcium phytate and magnesium phytate; Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride.

2. The antioxidant skin lotion rich in edible astaxanthin according to claim 1, characterized in that: The preparation method of the astaxanthin complex is as follows: S2.1, dissolving astaxanthin in coconut oil to prepare an astaxanthin solution, then adding lecithin, and performing ultrasonic emulsification treatment, with the ultrasonic power set to 200-300 W and the ultrasonic time being 10-20 min, to disperse into an astaxanthin emulsion; S2.2, add phytic acid and deionized water to prepare a phytic acid solution, and adjust the pH of the phytic acid solution to 7-8; S2.3, respectively dissolving calcium chloride and magnesium chloride in deionized water to prepare calcium chloride solution and magnesium chloride solution, and mixing the calcium chloride solution and magnesium chloride solution to obtain a metal ion solution; S2.

4. Under stirring conditions of 500-800rpm, the metal ion solution is added drop by drop into the phytic acid solution, wherein phytic acid, calcium chloride and magnesium chloride are mixed in a molar ratio of 1:2-3:1-1.5, and the initial dropping speed of the metal ion solution is 0.4-0.6mL / min, and the later speed is 0.1-0.3mL / min. At the same time, astaxanthin emulsion is added. After precipitation is completed, centrifuge, wash and add lyophilization protective agent for freeze-drying to obtain astaxanthin complex.

3. The antioxidant skin lotion rich in edible astaxanthin according to claim 2, characterized in that: In S2.1, the concentration of the astaxanthin solution is 1-5 mg / mL.

4. The antioxidant skin lotion rich in edible astaxanthin according to claim 2, characterized in that: In S2.1, the amount of lecithin added is 2-3% of the mass of the astaxanthin emulsion.

5. The antioxidant skin lotion rich in edible astaxanthin according to claim 2, characterized in that: In S2.2, the concentration of the phytic acid solution is 0.1-0.5M.

6. The antioxidant skin lotion rich in edible astaxanthin according to claim 2, characterized in that: In S2.3, the concentration of the calcium chloride solution is 0.6-0.8% w / w, and the concentration of the magnesium chloride solution is 0.3-0.5% w / w.

7. The antioxidant skin lotion rich in edible astaxanthin according to claim 2, characterized in that: In S2.4, astaxanthin accounts for 0.04-0.1% of the mass of phytic acid.

8. The antioxidant skin lotion rich in edible astaxanthin according to claim 2, characterized in that: In the S2.4, the lyophilization protective agent is 1-5% trehalose.

9. A process for preparing an antioxidant skin lotion rich in edible astaxanthin, for preparing the antioxidant skin lotion rich in edible astaxanthin according to any one of claims 1 to 8, characterized in that: The steps include: S1.1, heat jojoba oil, shea butter, sucrose ester and tocopherol in a 50-60°C water bath until completely melted, then add astaxanthin complex, stir and disperse at 500-600 rpm for 10-15 minutes to form a uniform oil phase; S1.2, dissolve glycerol and disodium EDTA in deionized water, stir at room temperature 1500-2000 rpm for 5-8 minutes to obtain an aqueous phase; S1.

3. Pour the oil phase into the water phase, pre-emulsify at 7000-8000 rpm at 45-50°C for 2-3 min, transfer to a high-pressure homogenizer, set the parameters of the high-pressure homogenizer, circulate homogenization at 60-65°C for 3 times, and cool to 35-40°C at a rate of 1-3°C / min, add citric acid to adjust the pH to 5.5-6.0, stir and defoam at a low speed of 200-300 rpm for 20-30 min to obtain an antioxidant moisturizing lotion rich in edible astaxanthin.

10. The process for preparing the antioxidant skin lotion rich in edible astaxanthin according to claim 9, characterized in that: The primary pressure of the high-pressure homogenizer is 18-20 MPa, and the secondary pressure is 5-7 MPa.

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