Antioxidant skin cream rich in edible astaxanthin and its preparation process

Abstract

The present application relates to the field of cosmetics, and particularly relates to an antioxidant skin-moistening cream rich in edible astaxanthin and a preparation process thereof, 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 compound, 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; wherein the astaxanthin compound is prepared by compounding astaxanthin with calcium phytate and magnesium phytate; the calcium phytate is prepared from phytic acid and calcium chloride; and the magnesium phytate is prepared from phytic acid and magnesium chloride. The present application designs to prepare astaxanthin compound by constructing calcium / magnesium phytate, effectively isolates the damage of external environment to astaxanthin, and the antioxidant behavior of phytic acid itself, significantly improves the stability and antioxidant property of astaxanthin, and realizes the high-efficiency and stable protection effect of astaxanthin on the skin surface.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of cosmetics, in particular to an antioxidant skin cream rich in edible astaxanthin and a preparation process thereof. BACKGROUND

[0002] With the increasing demand of consumers for the safety and naturalness of skin care products, skin care products rich in natural antioxidant ingredients have gradually gained market favor. Astaxanthin, as a natural pigment with multiple biological activities, has become the preferred ingredient for skin care brands and cosmetic manufacturers due to its strong antioxidant properties. 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 alpha-hydroxy ketone structures, which makes it have a more active electron effect and can provide 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 removal, sun protection and anti-inflammatory, which makes it widely used in various skin care products.

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

[0004] The present application aims to provide an antioxidant skin cream rich in edible astaxanthin and a preparation process thereof to solve the problems raised in the background art.

[0005] To achieve the above-mentioned purpose, the present application provides an antioxidant skin 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.

[0006] The astaxanthin complex is composed of astaxanthin, calcium phytate and magnesium phytate.

[0007] The calcium phytate is prepared from phytic acid and calcium chloride, and the magnesium phytate is prepared from phytic acid and magnesium chloride.

[0008] As a preferred embodiment, the astaxanthin complex is prepared as follows:

[0009] S2.1, dissolve astaxanthin in coconut oil, prepare astaxanthin solution, then add lecithin and ultrasonic emulsification treatment, ultrasonic power is set to 200-300W, ultrasonic time is 10-20min, dispersed into astaxanthin emulsion;

[0010] S2.2, take phytic acid and deionized water to prepare phytic acid solution, adjust the pH of the phytic acid solution to 7-8;

[0011] S2.3, respectively take calcium chloride and magnesium chloride to dissolve in deionized water to prepare calcium chloride solution and magnesium chloride solution, mix the calcium chloride solution and magnesium chloride solution uniformly to obtain a metal ion solution;

[0012] S2.4, under the condition of 500-800rpm stirring, add the metal ion solution drop by drop into the phytic acid solution, wherein the phytic acid, calcium chloride and magnesium chloride are mixed in a molar ratio of 1:2-3:1-1.5, and the initial dropwise adding 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, add the astaxanthin emulsion, after the precipitation is completed, centrifuge, wash and add freeze-drying protectant for freeze-drying to obtain astaxanthin complex.

[0013] Astaxanthin is a powerful natural antioxidant, but due to its molecular structure containing multiple conjugated double bonds and hydroxyl groups, it is easily affected by external factors such as light, heat and oxygen, and thus is prone to degradation. Therefore, in order to protect the activity of astaxanthin and prolong its stability, phytic acid, calcium chloride (CaCl2) and magnesium chloride (MgCl2) are used to form a dense structure of calcium / magnesium phytate through co-precipitation, and the insoluble complex is precipitated and deposited on the surface of astaxanthin, thereby effectively isolating oxygen and light, reducing the oxidation and photodegradation of astaxanthin and the opportunity of exposure to the external environment, and improving the stability of astaxanthin. Since calcium phytate has a relatively stable crystal structure, it has high mechanical strength and density, which can increase the overall rigidity of the precipitate and reduce the porosity between particles, thus effectively isolating the external environment (such as oxygen and light), avoiding the degradation of astaxanthin. Magnesium phytate has a relatively loose crystal structure, but its surface activity is relatively high and has certain adsorption capacity, which can better adsorb astaxanthin and achieve 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 effect, thus can synergistically enhance the overall antioxidant effect of the system and indirectly protect astaxanthin from oxidative degradation.

[0014] As a preferred, in the S2.1, the concentration of astaxanthin solution is 1-5mg / mL.

[0015] As a preferred, in the S2.1, the addition amount of lecithin is 2-3% of the mass of astaxanthin emulsion.

[0016] As preferred, in S2.2, the concentration of the phytic acid solution is 0.1-0.5M.

[0017] As preferred, 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.

[0018] As preferred, in S2.4, the astaxanthin accounts for 0.04-0.1% of the mass of the phytic acid.

[0019] As preferred, in S2.4, the lyophilization protective agent is 1-5% trehalose.

[0020] In another aspect, the present application provides a preparation process of an antioxidant skin cream rich in edible astaxanthin, for preparing the antioxidant skin cream rich in edible astaxanthin described above, comprising the following steps:

[0021] S1.1, heat the jojoba oil, shea butter, sucrose ester and tocopherol in a 50-60℃ water bath to complete melting, then add the astaxanthin complex, stir and disperse at 500-600rpm for 10-15min to form a uniform oil phase;

[0022] S1.2, dissolve the glycerol and disodium EDTA in deionized water, stir at 1500-2000rpm at room temperature for 5-8min to obtain an aqueous phase;

[0023] S1.3, pour the oil phase into the aqueous phase, pre-emulsify at 7000-8000rpm at 45-50℃ for 2-3min, transfer to a high-pressure homogenizer, set the high-pressure homogenizer parameters, cycle homogenize 3 times at 60-65℃, and cool to 35-40℃ at a rate of 1-3℃ / min, add citric acid to adjust the pH to 5.5-6.0, and defoam at a low speed of 200-300rpm for 20-30min to obtain an antioxidant skin cream rich in edible astaxanthin.

[0024] As preferred, the first-stage pressure of the high-pressure homogenizer is 18-20MPa, and the second-stage pressure is 5-7MPa.

[0025] Compared with the prior art, the present application has the following beneficial effects:

[0026] The antioxidant skin cream rich in edible astaxanthin and the preparation process thereof, by constructing the astaxanthin compound of calcium / magnesium phytate, the stability of astaxanthin is significantly improved, the dense network structure formed by the coprecipitation of phytic acid and calcium / magnesium ions effectively isolates the damage of external environment such as oxygen and light to astaxanthin, the synergistic effect of the rigid skeleton structure of calcium phytate and the surface adsorption characteristics of magnesium phytate ensures the mechanical strength of the carrier and maintains the slow-release performance of astaxanthin, meanwhile, phytic acid itself as a natural chelating agent and antioxidant forms a synergistic system with astaxanthin to improve the antioxidant capacity, and the efficient and stable protection effect of astaxanthin on the skin surface is realized. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present application will be clearly and completely described below in combination with the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0028] The antioxidant skin cream rich in edible astaxanthin of the present application 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 compound, 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.

[0029] The astaxanthin compound is composed of astaxanthin, calcium phytate and magnesium phytate.

[0030] The calcium phytate is prepared from phytic acid and calcium chloride, and the magnesium phytate is prepared from phytic acid and magnesium chloride.

[0031] The antioxidant skin cream rich in edible astaxanthin and the preparation process thereof, comprising the following steps:

[0032] The components are prepared: 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 compound, 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.

[0033] The astaxanthin compound is composed of astaxanthin, calcium phytate and magnesium phytate.

[0034] The calcium phytate is prepared from phytic acid and calcium chloride, and the magnesium phytate is prepared from phytic acid and magnesium chloride.

[0035] 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;

[0036] S2.1, dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin and ultrasonic emulsification treatment, set the ultrasonic power to 200 W, and the ultrasonic time to 15 min, and disperse into an astaxanthin emulsion;

[0037] S2.2, take phytic acid and 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;

[0038] 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 uniformly to obtain a metal ion solution;

[0039] S2.4, under the condition of 800 rpm stirring, add the metal ion solution drop by drop to the phytic acid solution, wherein the initial dropwise adding speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min, and at the same time, add the astaxanthin emulsion, after the precipitation is completed, centrifugal, washing and adding 1% of trehalose freeze-drying to obtain an astaxanthin complex;

[0040] S1.1, heat jojoba oil, shea butter, sucrose ester and tocopherol in a 60°C water bath to completely melt, then add the astaxanthin complex, stir and disperse at 500 rpm for 10 min to form a uniform oil phase;

[0041] S1.2, dissolve glycerol and disodium EDTA in deionized water, stir at 2000 rpm at room temperature for 5 min to obtain an aqueous phase;

[0042] S1.3, pour the oil phase into the aqueous phase, pre-emulsify at 45°C and 8000 rpm for 3 min, transfer 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, and circulate homogenization at 60°C for 3 times, and cool to 35°C at a rate of 1°C / min, add citric acid to adjust the pH to 6, and defoam at a low speed of 200 rpm for 20 min to obtain an antioxidant moisturizing cream rich in edible astaxanthin.

[0043] Example 2: An antioxidant moisturizing cream rich in edible astaxanthin and a preparation process thereof, comprising the following steps:

[0044] Preparation 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;

[0045] The astaxanthin complex is composed of astaxanthin, calcium phytate and magnesium phytate.

[0046] The calcium phytate is prepared from phytic acid and calcium chloride, and the magnesium phytate is prepared from phytic acid and magnesium chloride.

[0047] The molar ratio of phytic acid, calcium chloride and magnesium chloride is 1:2.5:1.3; the astaxanthin accounts for 0.08% of the mass of phytic acid; the addition amount of lecithin is 3% of the mass of astaxanthin emulsion;

[0048] S2.1, dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin and ultrasonic emulsification treatment, the ultrasonic power is set to 200 W, the ultrasonic time is 15 min, and the dispersion is astaxanthin emulsion;

[0049] S2.2, take phytic acid and deionized water to prepare a phytic acid solution with a concentration of 0.5M, and adjust the pH of the phytic acid solution to 8;

[0050] 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 uniformly to obtain a metal ion solution;

[0051] S2.4, under the condition of 800 rpm stirring, the metal ion solution is added dropwise to the phytic acid solution, wherein the initial dropwise speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min, and the astaxanthin emulsion is added at the same time, after the precipitation is completed, centrifugation, washing and adding 1% trehalose freeze-drying to obtain the astaxanthin complex;

[0052] S1.1, heat jojoba oil, shea butter, sucrose ester and tocopherol in a 60°C water bath to completely melt, then add astaxanthin complex, stir and disperse at 500 rpm for 10 min to form a uniform oil phase;

[0053] S1.2, dissolve glycerol and disodium EDTA in deionized water, stir at room temperature at 2000 rpm for 5 min to obtain an aqueous phase;

[0054] S1.3, pour the oil phase into the water phase, pre-emulsify at 45℃ for 3min at 8000rpm, transfer to a high-pressure homogenizer, set the high-pressure homogenizer parameters, the first-stage pressure is 20MPa, the second-stage pressure is 5MPa, cycle homogenization 3 times at 60℃, and cool to 35℃ at a rate of 1℃ / min, add citric acid to adjust the pH to 6, defoam at a low stirring speed of 200rpm for 20min, and obtain an antioxidant moisturizing cream rich in edible astaxanthin.

[0055] Example 3: An antioxidant moisturizing cream rich in edible astaxanthin and a preparation process thereof, comprising the following steps:

[0056] 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, and 65 parts by weight of deionized water;

[0057] The astaxanthin complex is composed of astaxanthin, calcium phytate, and magnesium phytate;

[0058] The calcium phytate is prepared from phytic acid and calcium chloride, and the magnesium phytate is prepared from phytic acid and magnesium chloride;

[0059] The molar ratio of phytic acid, calcium chloride, and magnesium chloride is 1:3:1.5; the astaxanthin accounts for 0.08% of the mass of phytic acid; and the addition amount of lecithin is 3% of the mass of the astaxanthin emulsion;

[0060] S2.1, dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3mg / mL, then add lecithin and ultrasonic emulsification treatment, with an ultrasonic power of 200W and an ultrasonic time of 15min to disperse into an astaxanthin emulsion;

[0061] S2.2, prepare a phytic acid solution with a concentration of 0.5M by taking phytic acid and deionized water, and adjust the pH of the phytic acid solution to 8;

[0062] 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 uniformly to obtain a metal ion solution;

[0063] S2.4, under the condition of stirring at 800rpm, add the metal ion solution drop by drop to the phytic acid solution, wherein the initial dropwise adding speed of the metal ion solution is 0.5mL / min, and the later speed is 0.3mL / min, and at the same time, add the astaxanthin emulsion, after the precipitation is completed, centrifuge, wash, and add 1% trehalose for freeze-drying to obtain the astaxanthin complex;

[0064] S1.1, heat jojoba oil, shea butter, sucrose ester and tocopherol to complete melting in a 60°C water bath, then add astaxanthin complex, stir for 10 min at 500 rpm to disperse, form a uniform oil phase;

[0065] S1.2, dissolve glycerol and disodium EDTA in deionized water, stir at room temperature for 5 min at 2000 rpm, get the water phase;

[0066] S1.3, pour the oil phase into the water phase, pre-emulsify at 45°C for 3 min at 8000 rpm, transfer to a high-pressure homogenizer, set the high-pressure homogenizer parameters, the first-stage pressure is 20 MPa, the second-stage pressure is 5 MPa, cycle homogenization for 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, defoam at a low speed of 200 rpm for 20 min, get an antioxidant moisturizing cream rich in edible astaxanthin.

[0067] Example 4: An antioxidant moisturizing cream rich in edible astaxanthin and its preparation process, comprising the following steps:

[0068] Prepare components: jojoba oil 9 parts by weight, shea butter 2 parts by weight, sucrose ester 3 parts by weight, tocopherol 0.2 parts by weight, astaxanthin complex 5 parts by weight, glycerol 7 parts by weight, disodium EDTA 0.1 parts by weight, citric acid 0.1 parts by weight, deionized water 60 parts by weight;

[0069] Among them, the astaxanthin complex is composed of astaxanthin, calcium phytate and magnesium phytate;

[0070] Calcium phytate is prepared from phytic acid and calcium chloride; magnesium phytate is prepared from phytic acid and magnesium chloride;

[0071] 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 astaxanthin emulsion;

[0072] S2.1, dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin and ultrasonic emulsification treatment, set the ultrasonic power to 200 W, and the ultrasonic time to 15 min, disperse into astaxanthin emulsion;

[0073] S2.2, take phytic acid and deionized water to prepare a phytic acid solution with a concentration of 0.5 M, adjust the pH of the phytic acid solution to 8;

[0074] 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 uniformly to obtain a metal ion solution;

[0075] S2.4, under the condition of stirring at 800 rpm, the metal ion solution is added dropwise into the phytic acid solution, wherein the initial dropwise adding speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min, and astaxanthin emulsion is added at the same time, after the precipitation is completed, centrifugation, washing and adding 1% trehalose are carried out, and freeze-drying is carried out, to obtain astaxanthin complex;

[0076] S1.1, the jojoba oil, shea butter, sucrose ester and tocopherol are heated to complete melting in a 60°C water bath, then the astaxanthin complex is added, and stirring is carried out at 500 rpm for 10 min to form a uniform oil phase;

[0077] S1.2, the glycerol and disodium EDTA are dissolved in deionized water, stirring is carried out at 2000 rpm for 5 min at room temperature to obtain an aqueous phase;

[0078] S1.3, the oil phase is poured into the aqueous phase, pre-emulsification is carried out at 45°C and 8000 rpm for 3 min, then it is transferred to a high-pressure homogenizer, the parameters of the high-pressure homogenizer are set, the first-stage pressure is 20 MPa, the second-stage pressure is 5 MPa, and circulation homogenization is carried out 3 times at 60°C, and cooling is carried out to 35°C at a rate of 1°C / min, then citric acid is added to adjust the pH to 6, defoaming is carried out at a low stirring speed of 200 rpm for 20 min, to obtain an antioxidant moisturizing cream rich in edible astaxanthin.

[0079] Embodiment 5: an antioxidant moisturizing cream rich in edible astaxanthin and a preparation process thereof, comprising the following steps:

[0080] Preparation components: jojoba oil 11 parts by weight, shea butter 4 parts by weight, sucrose ester 6 parts by weight, tocopherol 0.6 parts by weight, astaxanthin complex 1 part by weight, glycerol 8 parts by weight, disodium EDTA 0.3 parts by weight, citric acid 0.2 parts by weight, and deionized water 65 parts by weight;

[0081] The astaxanthin complex is composed of astaxanthin and calcium phytate and magnesium phytate;

[0082] The calcium phytate is prepared from phytic acid and calcium chloride, and the magnesium phytate is prepared from phytic acid and magnesium chloride;

[0083] The molar ratio of phytic acid, calcium chloride and magnesium chloride is 1:3:1.5; the astaxanthin accounts for 0.08% of the mass of the phytic acid; and the addition amount of lecithin is 3% of the mass of the astaxanthin emulsion;

[0084] S2.1, astaxanthin is dissolved in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then lecithin is added, and ultrasonic emulsification treatment is carried out, the ultrasonic power is set to 200 W, and the ultrasonic time is 15 min, to disperse into astaxanthin emulsion;

[0085] S2.2, take phytic acid and deionized water to prepare a phytic acid solution with a concentration of 0.5M, adjust the pH of the phytic acid solution to 8;

[0086] S2.3, respectively, take calcium chloride and magnesium chloride to dissolve 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 uniformly to obtain a metal ion solution;

[0087] S2.4, under the condition of 800rpm stirring, add the metal ion solution drop by drop to the phytic acid solution, wherein the initial dropwise adding speed of the metal ion solution is 0.5mL / min, and the later speed is 0.3mL / min, while adding astaxanthin emulsion, after the precipitation is completed, centrifugal, washing and adding 1% trehalose freeze-drying to obtain astaxanthin complex;

[0088] S1.1, heat jojoba oil, shea butter, sucrose ester and tocopherol in a 60℃ water bath to completely melt, then add astaxanthin complex, stir and disperse at 500rpm for 10min to form a uniform oil phase;

[0089] S1.2, dissolve glycerol and disodium EDTA in deionized water, stir at 2000rpm for 5min at room temperature to obtain an aqueous phase;

[0090] S1.3, pour the oil phase into the aqueous phase, pre-emulsify at 45℃ with 8000rpm for 3min, transfer to a high-pressure homogenizer, set the parameters of the high-pressure homogenizer, the first-stage pressure is 20MPa, the second-stage pressure is 5MPa, cycle homogenization at 60℃ for 3 times, and cool to 35℃ at a rate of 1℃ / min, add citric acid to adjust the pH to 6, defoam at 200rpm for 20min, to obtain an antioxidant moisturizing cream rich in edible astaxanthin.

[0091] Example 6: An antioxidant moisturizing cream rich in edible astaxanthin and its preparation process, comprising the following steps:

[0092] Prepare components: jojoba oil 11 parts by weight, shea butter 4 parts by weight, sucrose ester 6 parts by weight, tocopherol 0.6 parts by weight, astaxanthin complex 3 parts by weight, glycerol 8 parts by weight, disodium EDTA 0.3 parts by weight, citric acid 0.2 parts by weight, deionized water 65 parts by weight;

[0093] Among them, the astaxanthin complex is composed of astaxanthin, calcium phytate and magnesium phytate;

[0094] The calcium phytate is prepared from phytic acid and calcium chloride; the magnesium phytate is prepared from phytic acid and magnesium chloride;

[0095] 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;

[0096] S2.1, dissolve astaxanthin in coconut oil to prepare an astaxanthin solution with a concentration of 3 mg / mL, then add lecithin and ultrasonic emulsification treatment, set the ultrasonic power to 200 W, and the ultrasonic time to 15 min, and disperse into an astaxanthin emulsion;

[0097] S2.2, take phytic acid and 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;

[0098] 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 uniformly to obtain a metal ion solution;

[0099] S2.4, under the condition of stirring at 800 rpm, add the metal ion solution drop by drop to the phytic acid solution, wherein the initial dropwise adding speed of the metal ion solution is 0.5 mL / min, and the later speed is 0.3 mL / min, and at the same time, add the astaxanthin emulsion, after the precipitation is completed, centrifugal, washing and adding 1% of trehalose freeze-drying to obtain an astaxanthin complex;

[0100] S1.1, heat jojoba oil, shea butter, sucrose ester and tocopherol in a 60°C water bath to completely melt, then add the astaxanthin complex, stir and disperse at 500 rpm for 10 min to form a uniform oil phase;

[0101] S1.2, dissolve glycerol and disodium EDTA in deionized water, stir at 2000 rpm at room temperature for 5 min to obtain an aqueous phase;

[0102] S1.3, pour the oil phase into the aqueous phase, pre-emulsify at 8000 rpm at 45°C for 3 min, transfer 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, cycle homogenization at 60°C for 3 times, and cool to 35°C at a rate of 1°C / min, add citric acid to adjust the pH to 6, and defoam at a low speed of 200 rpm for 20 min to obtain an antioxidant moisturizing cream rich in edible astaxanthin.

[0103] Comparative Example 1: using the method of Example 3, directly using astaxanthin, without modifying astaxanthin by calcium / magnesium phytate.

[0104] Comparative Example 2: using the method of Example 3, directly using astaxanthin and calcium phytate, without modifying astaxanthin and calcium phytate by magnesium phytate.

[0105] Comparative Example 3: The method of Example 3 was used, directly using astaxanthin and magnesium phytate, without modification of astaxanthin and magnesium phytate by calcium phytate.

[0106] The present application provides an antioxidant skin cream rich in edible astaxanthin prepared by using astaxanthin complex, wherein the performance index test items and test standards of the skin cream are as follows:

[0107] The antioxidant effect of the antioxidant skin cream rich in edible astaxanthin was determined by DPPH method. 0.5 g of the skin cream was added to ethanol: water (7:3, v / v) to disperse it, and the supernatant was obtained by centrifugation to obtain a 30% skin cream stock solution. A 0.1 mM DPPH solution was prepared, mixed and reacted in the dark for 30 min, and the absorbance at 517 nm was measured. The DPPH free radical scavenging rate calculation formula (%) = [1 - (A 样品 −A 基质 ) / A 空白 ] x 100%, A 基质 is the absorbance of the blank skin cream without astaxanthin complex to DPPH, A 样品 is the absorbance of the astaxanthin-containing skin cream 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-trinitrobenzene hydrazine) free radicals reflects the antioxidant capacity of the substance to some extent. The greater the free radical scavenging rate, the stronger the antioxidant capacity.

[0108] After the sample was stored at 40°C and a relative humidity of 75% for 30 days, its heat treatment activity retention rate (%) = D1 / D0 was tested, where D1 is the DPPH free radical scavenging rate of the heat-treated sample, and D0 is the DPPH free radical scavenging rate of the initial sample. The activity retention rate (%) after 24 hours of UV light treatment (wavelength 365 nm, intensity 10 mW / cm²) was also tested, and the light treatment activity retention rate (%) = D2 / D0, where D2 is the DPPH free radical scavenging rate of the light-treated sample, and D0 is the DPPH free radical scavenging rate of the initial sample.

[0109] 0.5 g of the skin cream sample was placed in a dialysis bag (MWCO 12-14 kDa), sealed and immersed in 50 mL of PBS buffer (pH = 5.5), and placed in a constant temperature shaker (37°C, 100 rpm). The amount of astaxanthin released in the sample solution was tested after 2 h and 8 h, respectively, and the cumulative release rate (%) = cumulative release amount / initial total content x 100% was calculated within 2 h and 8 h.

[0110] The skin creams prepared in Examples 1-6 and Comparative Examples 1-3 were tested by the above standards, and the data obtained are shown in Table 1:

[0111] Table 1 Performance data of Examples 1-6 and Comparative Examples 1-3

[0112]

[0113] The above data fully show that, compared with Comparative Examples 1-3, the effect of astaxanthin complex on the stability and antioxidant properties of the emollient cream can be fully seen from Examples 1-6.

[0114] Since the emollient cream is prepared by using the astaxanthin complex according to the present application, the performance of the emollient cream is effectively improved by the astaxanthin complex, and the specific performance is as follows:

[0115] As can be seen from Examples 1-3, with the continuous increase of the proportion of components in the astaxanthin complex, the stability and antioxidant properties of the emollient cream are significantly improved, the calcium phosphate crystal structure formed by calcium ions and phytic acid is dense and has high mechanical strength, can effectively isolate oxygen and light, and reduce the oxidative degradation of astaxanthin, the magnesium phosphate structure formed by magnesium ions and phytic acid is relatively loose, but has higher surface activity, can adsorb more astaxanthin molecules, and with the increase of calcium ions and magnesium ions, the complex forms a dense protective layer and a high-efficiency adsorption dual mechanism, thereby significantly improving the stability and antioxidant properties of the emollient cream.

[0116] As can be seen from Examples 3 and 4, with the continuous change of the content of other components, the stability and antioxidant properties of the emollient cream do not change significantly, which shows that the small change of other components within a certain range is not enough to significantly affect the stability and antioxidant properties of the emollient cream.

[0117] As can be seen from Examples 3, 5 and 6, with the continuous change of the content of the astaxanthin complex, the stability and antioxidant properties of the emollient cream change continuously, when the content of the astaxanthin complex increases, the active sites of astaxanthin and phytic acid in unit volume increase, and the efficiency of free radical scavenging is improved, since the astaxanthin complex can not only provide antioxidant properties through astaxanthin, but also provide antioxidant properties through phytic acid, and the outer surface is wrapped by calcium / magnesium phytate, a double-layer protection system is constructed, thereby effectively improving the stability and antioxidant properties of the emollient cream.

[0118] According to the above test experiments, it can be known that the antioxidant emollient cream rich in edible astaxanthin prepared according to Example 3 has the optimal performance, and Example 3 is taken as the optimal example;

[0119] As can be seen from the comparison of Example 3 and Comparative Examples 1-3:

[0120] The stability and antioxidant property of the skin cream are worse and worse, because the conjugated double bond structure of astaxanthin is easy to photo-oxidation under ultraviolet light, generating inactive degradation products, and the hydroxyl group in the molecule is easy to be oxidized by oxygen in the air, resulting in the loss of antioxidant activity, so it lacks the shielding light and oxygen isolation effect of calcium / magnesium phytate, and the stability and antioxidant property of the skin cream are significantly decreased.

[0121] The stability and antioxidant property of the skin cream are worse and worse, because the conjugated double bond structure of astaxanthin is easy to photo-oxidation under ultraviolet light, generating inactive degradation products, and the hydroxyl group in the molecule is easy to be oxidized by oxygen in the air, resulting in the loss of antioxidant activity, so it lacks the shielding light and oxygen isolation effect of calcium / magnesium phytate, and the stability and antioxidant property of the skin cream are significantly decreased.

[0122] The stability and antioxidant property of the skin cream are worse and worse, because the conjugated double bond structure of astaxanthin is easy to photo-oxidation under ultraviolet light, generating inactive degradation products, and the hydroxyl group in the molecule is easy to be oxidized by oxygen in the air, resulting in the loss of antioxidant activity, so it lacks the shielding light and oxygen isolation effect of calcium / magnesium phytate, and the stability and antioxidant property of the skin cream are significantly decreased.

[0123] In summary, by constructing astaxanthin-calcium / magnesium phytate complex, using the rigid crystal structure of calcium phytate and the surface adsorption properties of magnesium phytate to form a dense coating layer, oxygen and light are isolated, the stability of astaxanthin is effectively improved, and the antioxidant effect is improved by using the synergistic effect of phytic acid and astaxanthin, solving the problem of easy degradation of astaxanthin, and realizing the high-efficiency and stable protection effect of astaxanthin on the skin surface.

[0124] The above shows and describes the basic principles, main features and advantages of the present application. Those skilled in the art should understand that the present application is not limited to the above examples, and the above examples and descriptions in the specification are only preferred examples of the present application and are not intended to limit the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application.

Claims

1. An antioxidant skin cream rich in edible astaxanthin, characterized by comprising, The composition 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; The astaxanthin complex is prepared by compounding astaxanthin with calcium phytate and magnesium phytate, the calcium phytate is prepared from phytic acid and calcium chloride, and the magnesium phytate is prepared from phytic acid and magnesium chloride. 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 ultrasonic emulsification treatment, the ultrasonic power is set to 200-300W, the ultrasonic time is 10-20min, and the dispersion is astaxanthin emulsion; S2.2, prepare a phytic acid solution by taking phytic acid and deionized water, adjust the pH of the phytic acid solution to 7-8, and the concentration of the phytic acid solution is 0.1-0.5M; S2.3, respectively dissolve calcium chloride and magnesium chloride in deionized water to prepare calcium chloride solution and magnesium chloride solution, mix the calcium chloride solution and magnesium chloride solution uniformly to obtain a metal ion solution; S2.4, under the condition of 500-800rpm stirring, add the metal ion solution dropwise to the phytic acid solution, wherein the phytic acid, calcium chloride and magnesium chloride are mixed in a molar ratio of 1:2-3:1-1.5, 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, and the astaxanthin emulsion is added at the same time, after the precipitation is completed, centrifugation, washing and adding freeze-drying protectant for freeze-drying to obtain the astaxanthin complex, and the astaxanthin accounts for 0.04-0.1% of the mass of phytic acid.

2. The antioxidant skin cream enriched with edible astaxanthin according to claim 1, characterized by: In S2.1, the concentration of the astaxanthin solution is 1-5mg / mL.

3. The antioxidant skin cream enriched with edible astaxanthin according to claim 1, characterized by: In S2.1, the addition amount of lecithin is 2-3% of the mass of the astaxanthin emulsion.

4. The antioxidant skin cream enriched with edible astaxanthin according to claim 1, characterized by: 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.

5. The antioxidant skin cream enriched with edible astaxanthin according to claim 1, characterized by: In S2.4, the freeze-drying protectant is 1-5% trehalose.

6. A process for the preparation of an antioxidant skin cream enriched with edible astaxanthin for the preparation of an antioxidant skin cream enriched with edible astaxanthin according to any one of claims 1 to 5, characterized in that, The method comprises the following steps: S1.1, heat jojoba oil, shea butter, sucrose ester and tocopherol in a 50-60℃ water bath to completely melt, then add astaxanthin complex, stir and disperse at 500-600rpm for 10-15min to form a uniform oil phase; S1.2, dissolve glycerol and disodium EDTA in deionized water, stir at room temperature at 1500-2000rpm for 5-8min to obtain an aqueous phase; S1.3, pour the oil phase into the water phase, pre-emulsify at 45-50℃ with 7000-8000 rpm for 2-3 min, transfer to a high-pressure homogenizer, set the high-pressure homogenizer parameters, cycle homogenize 3 times at 60-65℃, and cool to 35-40℃ at a rate of 1-3℃ / min, add citric acid to adjust the pH to 5.5-6.0, defoam at a low speed of 200-300 rpm for 20-30 min, to obtain an antioxidant skin cream rich in edible astaxanthin.

7. The process for preparing the antioxidant skin cream enriched with edible astaxanthin according to claim 6, characterized by the fact that: The first-stage pressure of the high-pressure homogenizer is 18-20 MPa, and the second-stage pressure is 5-7 MPa.

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