Preparation process of Damascus rose extract

Abstract

The invention relates to the technical field of cosmetics, in particular to a preparation process of a Damascus rose extract. Comprising the following steps: step 1, placing Damascus roses on a porous sieve plate, injecting deionized water below the porous sieve plate, and distilling for 2-3 hours at the temperature of 95-100 DEG C by adopting a water vapor overwater distillation method to obtain distillate and lower-layer water; step 2, taking the lower-layer water as a rose fermentation substrate, adding glucose, modified inulin, ammonium sulfate and urea, uniformly mixing, inoculating a mixed strain A, and performing primary fermentation at 30-36 DEG C for 2-3 days to obtain primary fermentation liquor; further introducing compound enzyme and modified tea polyphenol, uniformly mixing, grafting bifidobacterium, and carrying out secondary fermentation at 38-41 DEG C for 1-2 days to obtain secondary fermentation liquor; and carrying out enzyme deactivation and UHT sterilization on the rosa damascena extract to obtain rose fermentation liquor which is used as the rosa damascena extract.

Description

Technical Field

[0001] The present invention relates to the technical field of cosmetics, and specifically to a preparation process of Damascus rose extract. Background Art

[0002] With the continuous development of the cosmetics industry, people are increasingly fond of natural skin care products. The extract of Damascus rose contains natural compounds such as flavonoids, polyphenols, and polysaccharides, and these components show excellent effects in aspects such as whitening and brightening, moisturizing, and improving skin condition.

[0003] In the prior art, the preparation of Damascus rose extract is mainly carried out by methods such as solvent method, steam distillation method, and supercritical CO 2 fluid extraction. The steam distillation method usually includes steam distillation in water and steam distillation on water; among them, in the process of steam distillation on water, the flower water containing active ingredients formed by the distillate is generally used as the target product, and the lower layer of water is in a discarded state; although in existing research, the active ingredients of the distilled flower water have been improved as much as possible through methods such as salting, there are still problems such as relatively low content of active substances in the obtained Damascus rose extract, low extraction efficiency, insufficient retained components, high cost, inconvenience, and environmental pollution.

[0004] Therefore, it is of great significance to solve the above-mentioned existing defects and prepare a Damascus rose extract. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation process of Damascus rose extract to solve the problems put forward in the above background art.

[0006] To achieve the above purpose, the present invention provides the following technical solutions:

[0007] A preparation process of Damascus rose extract includes the following steps:

[0008] Step 1: Place Damascus rose on a porous sieve plate, inject deionized water below it, and use the steam distillation method on water. Set the temperature at 95 - 100 °C and distill for 2 - 3 hours to obtain a distillate and lower layer of water;

[0009] Step 2: Use the lower layer of water as the rose fermentation matrix, add glucose, modified inulin, ammonium sulfate, and urea and mix evenly. Inoculate with mixed strain A and carry out primary fermentation at 30 - 36 °C for 2 - 3 days to obtain a primary fermentation broth; further introduce a composite enzyme, mix evenly with modified tea polyphenols, graft Bifidobacterium, and carry out secondary fermentation at 38 - 41 °C for 1 - 2 days to obtain a secondary fermentation broth; inactivate the enzyme and perform UHT sterilization on it to obtain a rose fermentation broth, which is used as the Damascus rose extract.

[0010] Among them, the distillate can be further processed to obtain rose water, which is a common product.

[0011] More preferably, the mass ratio of Damascus rose to deionized water is 3:1.8 - 2.2.

[0012] More preferably, the inoculation amount of the mixed strain A accounts for 0.3 - 0.4% of the lower-layer water, and the mixed strain A is composed of Saccharomyces cerevisiae and Lactobacillus plantarum; the inoculation amount of Bifidobacterium accounts for 0.1 - 0.15% of the lower-layer water.

[0013] More preferably, the mixed strain A is composed of Saccharomyces cerevisiae and Lactobacillus plantarum with a mass ratio of 0.25 - 0.3:0.5 - 1.

[0014] More preferably, the raw materials of the rose fermentation broth include the following raw materials in parts by mass: 95 - 105 parts of lower-layer water, 3 - 4 parts of glucose, 5 - 6 parts of modified inulin, 0.2 - 0.3 parts of ammonium sulfate, 0.05 - 0.08 parts of urea, 0.1 - 0.3 parts of complex enzyme, 0.5 - 1 part of modified tea polyphenols.

[0015] More preferably, the complex enzyme includes β-glucosidase and pectinase with a mass ratio of 2:1.

[0016] More preferably, the preparation method of the modified tea polyphenols is: adding tea polyphenol powder into ethyl acetate, stirring at 25 - 35°C for 20 - 30 minutes; successively adding glutamic acid, maleic anhydride, and pyridine, reacting at 45 - 55°C for 4 - 6 hours, and purifying to obtain the modified tea polyphenols;

[0017] The preparation method of the modified inulin is: adding amino inulin into an aqueous hydrochloric acid solution to obtain a mixed solution of 120 - 130 g / L; successively adding it and the modified tea polyphenols into dimethyl sulfoxide, stirring evenly, adjusting the pH = 7 - 9, reacting at 60 - 80°C for 8 - 10 hours, and purifying to obtain the modified inulin.

[0018] More preferably, the raw materials of the modified tea polyphenols include the following components: by mass, 8 - 10 parts of tea polyphenol powder, 40 - 50 parts of ethyl acetate, 5 - 6 parts of glutamic acid, 2 - 3 parts of maleic anhydride, 0.5 - 0.6 parts of pyridine;

[0019] The raw materials of the modified inulin include the following components: by mass, 6 - 8 parts of a 120 - 130 g / L carboxymethyl chitosan solution, 4 - 5 parts of the modified tea polyphenols, 40 - 50 parts of dimethyl sulfoxide.

[0020] More preferably, a Damascus rose extract prepared by a preparation process of a Damascus rose extract.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows: In this application, the lower-layer water distilled from Damask rose by steam distillation on water is used as the rose fermentation substrate for preparing Damask rose extract. This method effectively solves the problems of waste and environmental pollution and reduces costs. At the same time, it is found that the prepared Damask rose extract contains high-activity substances, which can effectively improve the utilization rate of Damask rose.

[0022] In the solution, the lower-layer water is used as the fermentation substrate. Through a two-step fermentation method, microorganisms are used to metabolize the substances in the lower-layer water, effectively releasing substances such as polysaccharides, phenols, and flavonoids, which have antioxidant and anti-inflammatory effects. When used in cosmetic products, they can effectively scavenge free radicals, reduce the damage of free radicals to the skin, slow down hydrotherapy, repair damage, and maintain cell activity.

[0023] Among them, different substances and strains are introduced in the fermentation process for two fermentations. In the first fermentation process, carbon sources such as glucose and modified inulin are introduced to effectively promote the growth of mixed strain A (composed of Saccharomyces cerevisiae and Lactobacillus plantarum) for the first fermentation. Then, enzyme preparations and modified tea polyphenols are further introduced to effectively promote the growth of Bifidobacterium for the second fermentation. Thus, the two fermentations effectively cooperate to make the obtained Damask rose extract have high-activity substances and a high free radical scavenging rate.

[0024] Among them, mixed strain A is composed of Saccharomyces cerevisiae and Lactobacillus plantarum. Saccharomyces cerevisiae can produce various enzymes including esterase, effectively promoting the production of antioxidant active components such as aromatic substances and polysaccharides in the lower-layer water. Lactobacillus plantarum can produce lactic acid, promoting the release and transformation of active substances and interacting with the metabolic activities of Saccharomyces cerevisiae, contributing to the production and stability of active components. On the other hand, various substances including modified inulin introduced in the first fermentation process can serve as nutrients to promote the growth of bacteria and fermentation. After inulin is modified with tea polyphenols, it helps to protect the active substances in the fermentation process from oxidation and improve the active value of Damask rose extract.

[0025] Among them, in the second fermentation process, enzyme preparations are introduced. The reason is that in the lower-layer water, there are flavonoid compounds existing in the form of glycosides. Therefore, β-glucosidase and pectinase are used as enzyme agents to promote the decomposition to form free flavonoid aglycones, effectively improving their biological activity and antioxidant properties. At the same time, this composite enzyme can also decompose the modified inulin introduced in the first fermentation process to produce active substances with antioxidant properties. On the other hand, the strain introduced in the second fermentation process is Bifidobacterium. Firstly, it can further decompose to improve the active substances. Secondly, it can cooperate with Lactobacillus plantarum, which is also a probiotic, to produce organic acids, inhibit harmful bacteria, improve the storage stability of the fermentation product Damask rose extract, and increase the contents of active components such as total flavonoid content, SOD enzyme activity, total phenol content, and anthocyanin.

[0026] In summary, through two fermentations in the solution, the lower-layer water is effectively utilized, and the conversion of active ingredients in the lower-layer water is optimized and promoted, effectively improving the extraction value and biological activity of Damask rose extract. Specific embodiments

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0028] It should be noted that the following parts are by mass, and there are no special restrictions on the manufacturers of raw materials involved in the present invention. Exemplarily, in the following embodiments, the product number of Saccharomyces cerevisiae is BNCC139940, purchased from Wuhan Ruichen Biomarker Technology Co., Ltd.; the product number of Lactobacillus plantarum is HBJZ066, purchased from Qingdao Hi-Tech Industrial Park Haibo Biotechnology Co., Ltd.; the product number of Bifidobacterium is GB176, purchased from Qingdao Hi-Tech Industrial Park Haibo Biotechnology Co., Ltd.

[0029] The mass ratio of the mixed strain A is 0.27:0.8 of Saccharomyces cerevisiae and Lactobacillus plantarum;

[0030] The inoculation amount of the mixed strain A accounts for 0.35% of the lower-layer water; the inoculation amount of the Bifidobacterium accounts for 0.12% of the lower-layer water.

[0031] The specific preparation process of the modified tea polyphenols is as follows: Add 9 parts of tea polyphenol powder to 45 parts of ethyl acetate, stir at 30 °C for 25 minutes; sequentially add 5.5 parts of glutamic acid, 2.5 parts of maleic anhydride, and 0.55 parts of pyridine, react at 50 °C for 5 hours, and purify to obtain modified tea polyphenols.

[0032] The specific preparation process of the modified inulin is as follows: Add 2.5 parts of amino inulin to an aqueous acetic acid solution with a concentration of 1.1 wt%, add 0.75 parts of tea polyphenols and 0.03 parts of laccase in sequence to deionized water and mix evenly, react at 27 °C for 4 hours, and purify to obtain modified inulin.

[0033] Example 1: A preparation process of Damask rose extract, comprising the following steps:

[0034] Step 1: Wash and dry 300 parts of Damask rose, place it on a porous sieve plate, inject 200 parts of deionized water below it, and use steam water distillation method to set the temperature at 98 °C and distill for 2 hours to obtain distillate and lower-layer water; among them, the distillate is used to prepare the subsequent rose water;

[0035] Step 2: Take 100 parts of the lower-layer water as the rose fermentation substrate, add 3.5 parts of glucose, 5.5 parts of modified inulin, 0.25 part of ammonium sulfate, and 0.06 part of urea, mix evenly, inoculate with mixed strain A, and conduct primary fermentation at 33°C for 2.5 days to obtain the primary fermentation broth; further introduce 0.2 part of complex enzyme and 0.8 part of modified tea polyphenol, mix evenly. The complex enzyme is β-glucosidase and pectinase with a mass ratio of 2:1, graft Bifidobacterium, and conduct secondary fermentation at 39°C for 1.5 days to obtain the secondary fermentation broth; inactivate the enzyme and perform UHT sterilization on it to obtain the rose fermentation broth, which is used as the Damask rose extract.

[0036] Example 2: A preparation process of Damask rose extract, comprising the following steps:

[0037] Step 1: Wash and dry 300 parts of Damask roses, place them on a porous sieve plate, inject 200 parts of deionized water below it, and use the steam water distillation method. Set the temperature at 98°C and distill for 2 hours to obtain the distillate and the lower-layer water; among them, the distillate is used to prepare the subsequent rose water.

[0038] Step 2: Take 100 parts of the lower-layer water as the rose fermentation substrate, add 3 parts of glucose, 5 parts of modified inulin, 0.2 part of ammonium sulfate, and 0.05 part of urea, mix evenly, inoculate with mixed strain A, and conduct primary fermentation at 30°C for 2 days to obtain the primary fermentation broth; further introduce 0.1 part of complex enzyme and 0.5 part of modified tea polyphenol, mix evenly. The complex enzyme is β-glucosidase and pectinase with a mass ratio of 1.8:1, graft Bifidobacterium, and conduct secondary fermentation at 38°C for 1 day to obtain the secondary fermentation broth; inactivate the enzyme and perform UHT sterilization on it to obtain the rose fermentation broth, which is used as the Damask rose extract.

[0039] Example 3: A preparation process of Damask rose extract, comprising the following steps:

[0040] Step 1: Wash and dry 300 parts of Damask roses, place them on a porous sieve plate, inject 200 parts of deionized water below it, and use the steam water distillation method. Set the temperature at 98°C and distill for 2 hours to obtain the distillate and the lower-layer water; among them, the distillate is used to prepare the subsequent rose water.

[0041] Step 2: Take 100 parts of the lower-layer water as the rose fermentation substrate, add 4 parts of glucose, 6 parts of modified inulin, 0.3 part of ammonium sulfate, and 0.08 part of urea, mix evenly, inoculate with mixed strain A, and conduct primary fermentation at 36°C for 3 days to obtain the primary fermentation broth; further introduce 0.3 part of complex enzyme and 1 part of modified tea polyphenol, mix evenly. The complex enzyme is β-glucosidase and pectinase with a mass ratio of 2.2:1, graft Bifidobacterium, and conduct secondary fermentation at 41°C for 2 days to obtain the secondary fermentation broth; inactivate the enzyme and perform UHT sterilization on it to obtain the rose fermentation broth, which is used as the Damask rose extract.

[0042] Comparative Example 1: Based on Example 1, the secondary fermentation was combined into a single fermentation, and the remaining processes remained unchanged. Specifically:

[0043] Step 1: Wash and dry 300 parts of Damascus roses, place them on a porous sieve plate, inject 200 parts of deionized water below it, and use steam distillation on water. Set the temperature at 98°C and distill for 2 hours to obtain a distillate and bottom water; among them, the distillate is used to prepare the subsequent rose water.

[0044] Step 2: Use 100 parts of the bottom water as the rose fermentation substrate, add 3.5 parts of glucose, 5.5 parts of modified inulin, 0.25 part of ammonium sulfate, and 0.06 part of urea, mix evenly, introduce 0.2 part of a composite enzyme and 0.8 part of modified tea polyphenols, and mix evenly. The composite enzyme is β-glucosidase and pectinase with a mass ratio of 2:1. Inoculate 3 parts of mixed strain A and 3.5 parts of Bifidobacterium, and ferment at 37°C for 4 days. Inactivate the enzyme and perform UHT sterilization to obtain a rose fermentation broth, which is used as the Damascus rose extract.

[0045] Comparative Example 2: Based on Example 1, only glucose was added, and no modified inulin was added. The remaining processes remained unchanged. Specifically:

[0046] Step 1: Wash and dry 300 parts of Damascus roses, place them on a porous sieve plate, inject 200 parts of deionized water below it, and use steam distillation on water. Set the temperature at 98°C and distill for 2 hours to obtain a distillate and bottom water; among them, the distillate is used to prepare the subsequent rose water.

[0047] Step 2: Use 100 parts of the bottom water as the rose fermentation substrate, add 3.5 parts of glucose, 5.5 parts of modified inulin, 0.25 part of ammonium sulfate, and 0.06 part of urea, mix evenly, inoculate mixed strain A, and perform a single fermentation at 33°C for 2.5 days to obtain a single fermentation broth; further introduce 0.2 part of a composite enzyme and 0.8 part of modified tea polyphenols, and mix evenly. The composite enzyme is β-glucosidase and pectinase with a mass ratio of 2:1. Graft Bifidobacterium and perform a secondary fermentation at 39°C for 1.5 days to obtain a secondary fermentation broth; inactivate the enzyme and perform UHT sterilization to obtain a rose fermentation broth, which is used as the Damascus rose extract.

[0048] Comparative Example 3: Based on Example 1, the distillate was used instead of the bottom water for fermentation, and the remaining processes remained unchanged. Specifically:

[0049] Step 1: Wash and dry 300 parts of Damascus roses, place them on a porous sieve plate, inject 200 parts of deionized water below it, and use steam distillation on water. Set the temperature at 98°C and distill for 2 hours to obtain a distillate and bottom water;

[0050] Step 2: Take 100 parts of the distillate as the rose fermentation substrate, add 3.5 parts of glucose, 5.5 parts of modified inulin, 0.25 part of ammonium sulfate, and 0.06 part of urea, mix evenly, inoculate with the mixed strain A, and perform primary fermentation at 33°C for 2.5 days to obtain the primary fermentation broth; further introduce 0.2 part of complex enzyme and 0.8 part of modified tea polyphenols, mix evenly. The complex enzyme is β-glucosidase and pectinase with a mass ratio of 2:1, graft Bifidobacterium, and perform secondary fermentation at 39°C for 1.5 days to obtain the secondary fermentation broth; inactivate the enzyme and perform UHT sterilization on it to obtain the rose fermentation broth, which is used as the Damascus rose extract.

[0051] Comparative Example 4: Based on Example 1, without adding the complex enzyme and only adding modified tea polyphenols, with the rest of the process unchanged, specifically:

[0052] Step 1: Wash and dry 300 parts of Damascus roses, place them on a porous sieve plate, inject 200 parts of deionized water below it, use the steam water distillation method, set the temperature at 98°C and distill for 2 hours to obtain the distillate and the lower layer of water; among them, the distillate is used to prepare the subsequent rose water.

[0053] Step 2: Take 100 parts of the lower layer of water as the rose fermentation substrate, add 3.5 parts of glucose, 5.5 parts of modified inulin, 0.25 part of ammonium sulfate, and 0.06 part of urea, mix evenly, inoculate with the mixed strain A, and perform primary fermentation at 33°C for 2.5 days to obtain the primary fermentation broth; further introduce 1 part of modified tea polyphenols, mix evenly, graft Bifidobacterium, and perform secondary fermentation at 39°C for 1.5 days to obtain the secondary fermentation broth; inactivate the enzyme and perform UHT sterilization on it to obtain the rose fermentation broth, which is used as the Damascus rose extract.

[0054] Detection experiment: Perform performance detection on a kind of Damascus rose extract prepared in Examples 1 to 3 and Comparative Examples 1 to 3: (1) Flavonoid content test: Take 1 L of the samples of the Damascus rose extract prepared in Examples 1 to 3 and Comparative Examples 1 to 3 and perform flavonoid content test by high performance liquid chromatography, as shown in Table 1; (2) Polyphenol content test: Take 1 L of the samples of the Damascus rose extract prepared in Examples 1 to 3 and Comparative Examples 1 to 3 and perform polyphenol content test by high performance liquid chromatography, as shown in Table 1; (3) DPPH free radical scavenging rate test: Combine the Damascus rose extract prepared in Example 1 and Comparative Example 4 with the DPPH ethanol solution and reduce the absorbance value at 517 nm to perform the DPPH free radical scavenging rate test, as shown in Table 2.

[0055]

[0056]

[0057] Table 1

[0058] Example DPPH free radical scavenging rate (%) Example 1 98.5％ Comparative Example 4 90.1％

[0059] Table 2

[0060] Result analysis: According to the data analysis in Table 1, it can be seen that through the two-step fermentation method, antioxidant and anti-inflammatory substances (such as polysaccharides, phenols, flavonoids) are released by means of microbial metabolic activities and used in cosmetic products to protect the skin. In the first fermentation, carbon sources such as glucose and modified inulin are introduced to promote the growth and metabolism of mixed strain A (Saccharomyces cerevisiae and Lactobacillus plantarum); in the second fermentation, enzyme preparations, modified tea polyphenols, etc. are introduced to promote the fermentation of Bifidobacterium. The two fermentations work synergistically to increase the content of active substances and the free radical scavenging rate of Damask rose extract. Saccharomyces cerevisiae produces various enzymes to promote the production of antioxidant components, and Lactobacillus plantarum produces lactic acid to promote the release of active substances. Modified inulin, etc. act as nutrients to promote fermentation and protect the active substances from oxidation. In the second fermentation, the enzyme preparation decomposes flavonoid compounds to improve biological activity, and Bifidobacterium further decomposes the active substances and synergistically with Lactobacillus plantarum to improve the storage stability and the content of active ingredients of the fermentation product. Through the two fermentations, the conversion of active ingredients in the lower layer of water is optimized, and the value and biological activity of Damask rose extract are improved.

[0061] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and without departing from the spirit or basic characteristics of the present invention, the present invention can be implemented in other specific forms. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention.

Claims

1. A preparation process of a Damascus rose extract, characterized in that: The following steps are involved: Step 1: Place the Damascus rose on a porous sieve plate, inject deionized water underneath, and use a steam distillation method at a temperature of 95-100° C. for 2-3 hours to obtain a distillate and a lower layer of water; Step 2: Using the lower layer of water as a rose fermentation matrix, adding glucose, modified inulin, ammonium sulfate, and urea, mixing evenly, inoculating mixed bacteria A, and performing a primary fermentation at 30-36° C. for 2-3 days to obtain a primary fermentation liquid; further introducing a complex enzyme, modifying tea polyphenols and mixing evenly, grafting bifidobacteria, and performing a secondary fermentation at 38-41° C. for 1-2 days to obtain a secondary fermentation liquid; inactivating the enzyme, performing UHT sterilization, and obtaining a rose fermentation liquid as a Damascus rose extract.

2. The preparation process of a Damascus rose extract according to claim 1, characterized in that: The mass ratio of Damascus rose to deionized water is 3:1.8-2.

2.

3. The preparation process of a Damascus rose extract according to claim 1, characterized in that: The inoculation amount of the mixed bacteria A accounts for 0.3-0.4% of the lower layer water, and the mixed bacteria A consists of saccharomyces cerevisiae and lactobacillus plantarum; the inoculation amount of the bifidobacterium accounts for 0.1-0.15% of the lower layer water.

4. The preparation process of a Damascus rose extract according to claim 1, characterized in that: The mixed bacteria A is composed of saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 0.25-0.3:0.5-1.

5. The preparation process of a Damascus rose extract according to claim 1, characterized in that: The raw materials of the rose fermentation liquid include the following raw materials by weight: 95-105 parts of lower layer water, 3-4 parts of glucose, 5-6 parts of modified inulin, 0.2-0.3 parts of ammonium sulfate, 0.05-0.08 parts of urea, 0.1-0.3 parts of complex enzyme, and 0.5-1 parts of modified tea polyphenols.

6. The preparation process of a Damascus rose extract according to claim 1, characterized in that: The complex enzyme comprises beta-glucosidase and pectinase in a mass ratio of 2:

1.

7. The preparation process of a Damascus rose extract according to claim 1, characterized in that: The preparation method of modified tea polyphenols is as follows: adding tea polyphenol powder into ethyl acetate, stirring at 25-35°C for 20-30 minutes; adding glutamic acid, maleic anhydride and pyridine in sequence, reacting at 45-55°C for 4-6 hours, purifying, and obtaining modified tea polyphenols; The preparation method of the modified inulin is as follows: aminoinulin is added to 1-1.2 wt% acetic acid aqueous solution, tea polyphenols and laccase are added to deionized water in sequence and mixed evenly, reacted at 25-30° C. for 3-5 hours, purified, and obtained the modified inulin.

8. The preparation process of a Damascus rose extract according to claim 1, characterized in that: The raw materials of the modified tea polyphenols include the following components: by weight, 8 to 10 parts of tea polyphenol powder, 40 to 50 parts of ethyl acetate, 5 to 6 parts of glutamic acid, 2 to 3 parts of maleic anhydride, and 0.5 to 0.6 parts of pyridine; The raw materials of the modified inulin include the following components: 2-3 parts of aminoinulin, 0.6-0.9 parts of tea polyphenols, and 0.02-0.05 parts of laccase, calculated by weight.

9. The Damascus rose extract prepared according to the preparation process of the Damascus rose extract according to any one of claims 1 to 8.

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