An instant whitening composition and its application

Abstract

This invention relates to the field of daily chemical technology, and in particular to an instant whitening composition and its application. The whitening composition comprises: yeast / rice fermentation product filtrate, lactobacillus fermentation product, Rosa damascena flower water, butylene glycol, p-hydroxyacetophenone, and 1,2-hexanediol. This invention is the first to propose a scientific compounding scheme of three core fermentation ingredients: yeast / rice fermentation product filtrate and lactobacillus fermentation product: the lactobacillus fermentation product gently exfoliates and promotes the penetration of active peptides in the yeast fermentation filtrate, resulting in immediate skin brightening. Yeast / rice fermentation product filtrate and Rosa damascena flower water: Rosa damascena flower water is rich in flavonoids, which synergistically enhance antioxidant activity and delay melanin production with the glutathione in the yeast product. Lactobacillus fermentation product and Rosa damascena flower water: lactobacillus metabolites regulate the skin's microecology, while Rosa damascena flower water inhibits inflammation, working together to repair the skin barrier and improve skin radiance.

Description

Technical Field

[0001] This invention relates to the field of daily chemical technology, and in particular to an instant whitening composition and its application. Background Technology

[0002] Currently, most whitening skincare products on the market use chemical ingredients (such as arbutin and niacinamide) as their main active ingredients. However, these chemical ingredients may irritate sensitive skin or pose safety risks with long-term use. Therefore, how to utilize natural fermented ingredients to achieve immediate whitening while maintaining gentleness and high efficacy has become an important direction for skincare product research and development.

[0003] This invention combines three natural fermentation products to synergistically promote melanin metabolism, enhance skin brightness, and strengthen the skin barrier. It also employs a unique bio-fermentation and extraction process to ensure the stability and high absorption rate of active substances, thereby achieving both immediate and long-lasting whitening effects. Summary of the Invention

[0004] To solve the above-mentioned technical problems, the present invention provides an instant whitening composition comprising: yeast / rice fermentation product filtrate, lactobacillus fermentation product, Rosa damascena flower water, butylene glycol, p-hydroxyacetophenone, and 1,2-hexanediol.

[0005] In one embodiment of the present invention, the mass ratio of the yeast / rice fermentation product filtrate, lactobacillus fermentation product, Rosa damascena flower water, butanediol, p-hydroxyacetophenone and 1,2-hexanediol is (40-60):(5-35):0.5:0.5.

[0006] In one embodiment of the present invention, the mass ratio of the yeast / rice fermentation product filtrate, lactobacillus fermentation product, Rosa damascena flower water, butanediol, p-hydroxyacetophenone and 1,2-hexanediol is 49:15:0.5:0.5.

[0007] As one embodiment of the present invention, the preparation method of the yeast / rice fermentation product filtrate is as follows:

[0008] (2) Select brown rice, soak it in 3 times its volume of pure water for 12 hours, steam it under high pressure for 30 minutes, add 0.5% w / v α-amylase and keep it at 65℃ for 2 hours, then cool it to below 30℃.

[0009] (2) Yeast culture: Add the cooled brown rice from step (1) to a culture medium containing nitrogen source, glucose and trace elements, and inoculate with 10 6 CFU / mL yeast, aerobic fermentation at 28℃ for 48 hours;

[0010] (3) Low-temperature extraction: After fermentation, the supernatant is collected by centrifugation and the filtrate is obtained by low-temperature membrane filtration; the yeast / rice fermentation product filtrate is obtained by low-temperature vacuum concentration technology.

[0011] In one embodiment of the present invention, the culture medium in step (2) consists of: 5-10 g / L of wolfberry extract, 5-15 g / L of glucose, 5-10 g / L of yeast extract, 3-8 g / L of peptone, 2-5 g / L of ammonium sulfate, 1-3 g / L of potassium dihydrogen phosphate, 0.5-1.5 g / L of magnesium sulfate heptahydrate, 0.1-0.5 g / L of L-cysteine, 0.01-0.5 g / L of vitamin B1, 0.005-0.01 g / L of ZnSO4, and water to a final volume of 1 L.

[0012] As one embodiment of the present invention, the preparation method of the lactobacillus fermentation product and Rosa damascena flower water is as follows:

[0013] S01 Prepare the culture medium:

[0014] Glucose 20-30 g / L, sucrose 10-15 g / L, yeast extract 5-10 g / L, peptone 3-5 g / L, Rosa damascena flower water 10-15 g / L, potassium dihydrogen phosphate 1-2 g / L, magnesium sulfate 0.2-0.5 g / L, vitamin B1 0.02 g / L, biotin 0.01 g / L, sodium citrate 2-4 g / L;

[0015] S02 strain activation:

[0016] Select cryopreserved Lactobacillus seeds and inoculate them into MRS liquid medium containing 10% glucose. Incubate at 37°C for 18 hours. Observe the bacterial culture until the turbidity reaches 0.5-0.8 OD600.

[0017] Inoculate the activated bacterial solution into the fermenter at a ratio of 5-10 v / v% using S03; after aerobic fermentation at 37-42℃ for 48-72 seconds, terminate the fermentation and cool the culture medium to 4℃ to inhibit bacterial metabolism; then remove the bacterial cells at 6000 rpm for 15 minutes and collect the supernatant; further remove cell debris using 0.45μm microfiltration.

[0018] As one embodiment of the present invention, the method for preparing the Rosa damascena flower water is as follows:

[0019] Select petals of Rosa damascena, dry them with hot air at 40-50℃, and pulverize them to 50-100 mesh; add ethanol-glycerol solvent at a ratio of 1:10 w / v; extract at 60℃ and 100 rpm for 2 hours; then add 0.5% w / v pectinase and 0.3% w / v cellulase and extract at 50℃ for 1 hour; then filter using a 0.45μm microfiltration membrane and concentrate to 1 / 4-1 / 5 of the original volume at less than 50℃ and -0.08MPa.

[0020] As one embodiment of the present invention, the instant whitening composition is used in the field of daily chemical products.

[0021] As one embodiment of the present invention, an instant whitening facial mask comprises the aforementioned instant whitening composition.

[0022] As one embodiment of the present invention, the raw materials for preparing the instant whitening facial mask include:

[0023] Component A: Deionized water, butylene glycol, glycerin, allantoin, carbomer 940, 1.3 million HA, p-hydroxyacetophenone, xanthan gum;

[0024] Component B: PC 2000;

[0025] Component C: 1,2-hexanediol, compound plant anti-allergy agent, purslane extract, and the aforementioned instant whitening composition.

[0026] By adopting the above technical solution, the present invention has the following beneficial effects:

[0027] This invention is the first to propose a scientific compounding scheme for three core fermentation components:

[0028] 1. Yeast / rice ferment filtrate and lactobacillus ferment filtrate: Lactobacillus ferment filtrate gently exfoliates and promotes the penetration of active peptides in yeast ferment filtrate, resulting in instantly brighter skin.

[0029] 2. Yeast / rice fermentation product filtrate and Rosa damascena flower water: Rosa damascena flower water is rich in flavonoids, which work synergistically with glutathione from yeast products to enhance antioxidant activity and delay melanin production.

[0030] 3. Lactobacillus fermentation products and Rosa damascena flower water: Lactobacillus metabolites regulate the skin's microecology, while Rosa damascena flower water inhibits inflammation, working together to repair the skin barrier and improve skin radiance. Detailed Implementation

[0031] The present invention will be further explained below with reference to specific embodiments.

[0032] Example 1

[0033] This embodiment provides an instant whitening facial mask, the raw materials of which, by weight, include:

[0034] Component A: 76.51 parts deionized water, 5 parts butylene glycol, 5 parts glycerin, 0.2 parts allantoin, 0.08 parts carbomer 940, 0.03 parts 1.3 million HA, 0.5 parts p-hydroxyacetophenone, and 0.23 parts xanthan gum;

[0035] Component B: PC 2000 0.05 parts;

[0036] Component C: 0.6 parts of 1,2-hexanediol, 0.3 parts of compound plant anti-allergy agent, 1.5 parts of purslane extract, and 10 parts of the instant whitening composition.

[0037] The instant whitening composition described in this embodiment comprises: 49% yeast / rice fermentation product filtrate, 15% butylene glycol, 0.5% p-hydroxyacetophenone and 0.5% 1,2-hexanediol, with lactobacillus fermentation product and Rosa damascena flower water to make up to 100%.

[0038] The preparation method of the yeast / rice fermentation product filtrate is as follows:

[0039] (3) Select brown rice, soak it in 3 times its volume of pure water for 12 hours, steam it under high pressure for 30 minutes, add 0.5% w / v α-amylase and keep it at 65℃ for 2 hours, then cool it to below 30℃.

[0040] (2) Yeast culture: Add the cooled brown rice from step (1) to the culture medium, and inoculate 10 6 CFU / mL yeast was fermented aerobically at 28°C for 48 hours; in step (1), the mass ratio of brown rice to culture medium was 1:5.

[0041] (3) Low-temperature extraction: After fermentation, the supernatant is collected by centrifugation and the filtrate is obtained by low-temperature membrane filtration; the yeast / rice fermentation product filtrate is obtained by low-temperature vacuum concentration technology, and the volume is concentrated to 1 / 3 of the original volume. The yeast is Saccharomyces cerevisiae. 1388.

[0042] The culture medium in step (2) consists of: 8 g / L wolfberry extract, 8 g / L glucose, 10 g / L yeast extract, 5 g / L peptone, 3 g / L ammonium sulfate, 2 g / L potassium dihydrogen phosphate, 1.0 g / L magnesium sulfate heptahydrate, 0.3 g / L L-cysteine, 0.2 g / L vitamin B1, 0.01 g / L ZnSO4, and water to a final volume of 1 L.

[0043] The preparation methods of the lactobacillus fermentation product and Rosa damascena flower water are as follows:

[0044] S01 Prepare the culture medium:

[0045] Glucose 25g / L, sucrose 12g / L, yeast extract 8g / L, peptone 4g / L, Rosa damascena flower water 15g / L, potassium dihydrogen phosphate 1g / L, magnesium sulfate 0.5g / L, vitamin B1 0.02g / L, biotin 0.01g / L, sodium citrate 3g / L;

[0046] S02 strain activation:

[0047] Cryopreserved Lactobacillus seeds were inoculated into MRS liquid medium containing 10% glucose and incubated statically at 37°C for 18 hours. The culture was considered complete when the turbidity of the bacterial solution reached 0.5-0.8 OD600. (Lactiplantibacillus plantarum) 23941)

[0048] S03 was inoculated into the fermenter at a ratio of 8 v / v%. After aerobic fermentation at 38°C for 72 days, the fermentation was terminated and the culture medium was cooled to 4°C to inhibit cell metabolism. Then, the cells were removed at 6000 rpm for 15 minutes, and the supernatant was collected. Cell debris was further removed by 0.45 μm microfiltration.

[0049] The preparation method of the Rosa damascena flower water is as follows:

[0050] Petals of Rosa damascena were selected, dried with hot air at 40℃, and pulverized to 100 mesh. An ethanol-glycerol solvent (mass ratio of ethanol, glycerol, and water 10:20:70) was added at a ratio of 1:10 w / v. Extraction was carried out at 60℃ and 100 rpm for 2 hours. Then, 0.5% w / v pectinase and 0.3% w / v cellulase were added, and extraction was carried out at 50℃ for 1 hour. The mixture was then filtered through a 0.45 μm microfiltration membrane and concentrated to 1 / 4 of its original volume at less than 50℃ and -0.08 MPa.

[0051] The compound plant anti-allergy agent comprises: 49% butylene glycol, 55% oat (AVENASATIVA) extract, 38.4% water, 4% licorice (GLYCYRRHIZAURALENSIS) root extract, 1.5% sophora (SOPHORA FLAVESCENS) root extract, 0.1% honeysuckle (LOUICER JAPONICA) flower extract, and 2% aloe vera (ALOEBARBADENSIS) leaf juice.

[0052] In this embodiment, the preparation method of the instant whitening mask is as follows:

[0053] (1) Mix water, carbomer and xanthan gum in component A evenly, then add butylene glycol, then add the remaining components of component A, heat to 85°C, stir evenly and cool to 40°C.

[0054] (2) After mixing components B and C evenly, slowly add them to component A obtained in step (1) and stir until evenly mixed.

[0055] Example 2

[0056] The difference from Example 1 is that the instant whitening composition described in this example contains: 49% yeast / rice fermentation product filtrate, 15% butylene glycol, 0.5% p-hydroxyacetophenone and 0.5% 1,2-hexanediol, with lactobacillus fermentation product supplemented to 100%.

[0057] Example 3

[0058] The difference from Example 1 is that the instant whitening composition described in this example contains: 15% butylene glycol, 0.5% p-hydroxyacetophenone and 0.5% 1,2-hexanediol, with lactobacillus fermentation product and Rosa damascena flower water to make up to 100%.

[0059] Example 4

[0060] The difference from Example 1 is that the preparation method of the yeast / rice fermentation product filtrate in this example is as follows:

[0061] (4) Select brown rice, soak it in 3 times its volume of pure water for 12 hours, steam it under high pressure for 30 minutes, add 0.5% w / v α-amylase and keep it at 65℃ for 2 hours, then cool it to below 30℃.

[0062] (2) Yeast culture: Add the cooled brown rice from step (1) to the culture medium, and inoculate 10 6 CFU / mL yeast was fermented aerobically at 28°C for 48 hours; in step (1), the mass ratio of brown rice to culture medium was 1:5.

[0063] (3) Low-temperature extraction: After fermentation, the supernatant is collected by centrifugation and the filtrate is obtained by low-temperature membrane filtration; the yeast / rice fermentation product filtrate is obtained by low-temperature vacuum concentration technology, and the volume is concentrated to 1 / 3 of the original volume. The yeast is Saccharomyces cerevisiae. 1388.

[0064] The culture medium in step (2) consists of: 8 g / L glucose, 10 g / L yeast extract, 5 g / L peptone, 3 g / L ammonium sulfate, 2 g / L potassium dihydrogen phosphate, 1.0 g / L magnesium sulfate heptahydrate, 0.3 g / L L-cysteine, 0.2 g / L vitamin B1, 0.01 g / L ZnSO4, and water to 1 L.

[0065] Example 5

[0066] The difference from Example 1 is that the lactobacillus fermentation product and Rosa damascena flower water are prepared separately in this example, that is:

[0067] The preparation method of the lactobacillus fermentation product is as follows:

[0068] S01 Prepare the culture medium:

[0069] Glucose 25g / L, sucrose 12g / L, yeast extract 8g / L, peptone 4g / L, potassium dihydrogen phosphate 1g / L, magnesium sulfate 0.5g / L, vitamin B1 0.02g / L, biotin 0.01g / L, sodium citrate 3g / L; SO2 bacterial activation:

[0070] Cryopreserved Lactobacillus seeds were inoculated into MRS liquid medium containing 10% glucose and incubated statically at 37°C for 18 hours. The culture was considered complete when the turbidity of the bacterial solution reached 0.5-0.8 OD600. (Lactiplantibacillus plantarum) 23941)

[0071] S03 was inoculated into the fermenter at a ratio of 8 v / v%. After aerobic fermentation at 38°C for 72 days, the fermentation was terminated and the culture medium was cooled to 4°C to inhibit cell metabolism. Then, the cells were removed at 6000 rpm for 15 minutes, and the supernatant was collected. Cell debris was further removed by 0.45 μm microfiltration.

[0072] The preparation method of the Rosa damascena flower water is as follows:

[0073] Petals of Rosa damascena were selected, dried with hot air at 40℃, and pulverized to 100 mesh. An ethanol-glycerol solvent (mass ratio of ethanol, glycerol, and water 10:20:70) was added at a ratio of 1:10 w / v. Extraction was carried out at 60℃ and 100 rpm for 2 hours. Then, 0.5% w / v pectinase and 0.3% w / v cellulase were added, and extraction was carried out at 50℃ for 1 hour. The mixture was then filtered through a 0.45 μm microfiltration membrane and concentrated to 1 / 4 of its original volume at less than 50℃ and -0.08 MPa.

[0074] Example 6

[0075] The difference from Example 1 is that, in this example, the preparation method of the instant whitening mask is as follows:

[0076] (1) After mixing all the components in component A together, heat to 85°C and stir evenly, then cool to 40°C;

[0077] (2) Add components B and C to component A obtained in step (1) and stir until homogeneous.

[0078] Performance testing

[0079] Test 1: The masks prepared in Examples 1-6 were placed at 0℃, 25℃, and 40℃ for 90 days, and the product properties were observed. The test results are shown in Table 1.

[0080] Thermal cycling experiment: The masks prepared in Examples 1-6 were placed in sealed containers, ensuring complete sealing to prevent interference from external humidity or gases. The samples were placed in a constant temperature chamber set at 45°C and maintained for 12 hours. After removal, the samples were quickly transferred to a low temperature chamber at -5°C and maintained for 12 hours. This process was repeated 6 times after completing one high-low temperature cycle. After each cycle, the physical properties of the samples, such as appearance, color, odor, viscosity, layering, and particle precipitation, were examined.

[0081] Table 1 Test Results of Test 1

[0082]

[0083]

[0084] Test 2: Tyrosinase inhibition rate test:

[0085] Levodopa was used as the substrate (1 mg / mL), and kojic acid was used as the positive control. Using 96-well plates, the experiment was divided into four groups: reaction group, reaction control group, blank group, and blank control group. 25 μL of different concentrations of sample were added to the reaction group and reaction control group, while 25 μL of phosphate buffer was added to the blank group and blank control group. Subsequently, 25 μL of tyrosinase was added to the reaction group and blank group, while an equal volume of PBS was used instead of tyrosinase in the reaction control group and blank control group. After thorough mixing, the mixture was incubated at 37°C for 5 min, and then 100 μL of levodopa solution was added to each well. The reaction was continued at 37°C for another 5 min, and the absorbance (A) was measured at 475 nm. All experimental data are averages from three replicates. The tyrosinase inhibition rate was calculated using the following formula, and the IC50 value was calculated using SPSS software.

[0086] Inhibition rate = 1 - (A) 反应 -A 反应对照 ) / (A 空白 -A 空白对照 )

[0087] Table 2 shows the test results of performance test 3 (n=3).

[0088]

[0089]

[0090] Hyaluronidase inhibition experiment

[0091] The test was conducted according to the hyaluronidase inhibition rate of HMC-W1-029.

[0092] Examples 1-6: Dilute with pure water to a sample concentration of 0.2%;

[0093] Positive control (dipotassium glycyrrhizate, purity ≥98%): diluted with water to a positive control concentration of 3%;

[0094] Negative control: pure water.

[0095] Experimental operation steps:

[0096] The design included an example control group, a positive control group, and a negative control group. Each group had three replicates. Different reagent solutions were added to each group, the mixture was shaken, and the mixture was left at room temperature for 30 minutes to develop color. The absorbance value at a wavelength of 528 nm was measured using a UV spectrophotometer.

[0097] Calculation formula

[0098] Hyaluronidase inhibition rate (%) = (1 - (CD) / (AB)) × 100

[0099] Where A is the absorbance of the reaction solution without the sample; B is the absorbance of the reaction solution without the sample and enzyme; C is the absorbance of the reaction solution containing the sample and enzyme; and D is the absorbance of the reaction solution containing the sample and without the enzyme.

[0100] Statistical analysis was performed using SPSS software. Independent sample t-tests were used to compare the hyaluronidase inhibition rates of the test samples, positive controls, and negative controls. All statistical analyses were two-tailed tests, with a significance level of α = 0.05. P > 0.05 indicated no significant difference between the two groups; P < 0.05 indicated a significant difference between the two groups.

[0101] Table 3. Test Results

[0102] name Experimental results p-value Example 1 71.356±0.236 ＜0.05 Example 2 59.284±0.174 ＜0.05 Example 3 60.184±0.427 ＜0.05 Example 4 64.294±0.525 ＜0.05 Example 5 66.296±0.925 ＜0.05 Example 6 68.638±0.274 ＜0.05 negative control -4.618±0.110 / Positive control 50.384±1.732 ＜0.05

[0103] Hyaluronidase inhibition rate is retained to three decimal places. P < 0.05 indicates that there is a significant difference between the sample and the positive control and the negative control.

[0104] This invention utilizes a compound of three natural fermentation products to synergistically promote melanin metabolism, enhance skin radiance, and strengthen the skin barrier. A unique bio-fermentation and extraction process ensures stable active ingredients and high absorption rates, achieving both immediate and long-lasting whitening effects. Thickeners and moisturizers may form unstable gel networks at different pH values. Improper pH adjustment or interaction between some components and electrolytes can lead to gel structure collapse, precipitation, or uneven dispersion. Yeast / rice fermentation filtrate and lactobacillus fermentation products contain proteins, polysaccharides, and microbial metabolites, which may interact with cationic or high-molecular-weight thickeners (such as carbomer), causing precipitation. In addition to adjusting the preparation method of the three effective components, this invention involves staged mixing during the preparation of the mask liquid: component A is dissolved first to dissolve the thickener, then component B is added, and finally component C is added, avoiding interactions between the components.

[0105] Test 4: The products prepared in Examples 1 to 6 were subjected to an instant whitening questionnaire test. A total of 32 people were selected, including 7 males and 25 females, aged 25 to 55 years, with an average age of 32.1 ± 2.1 years, which met the criteria for voluntary inclusion of the subjects.

[0106] The questionnaire content is shown in Table 3.

[0107] Table 3. Questionnaire content of the instant skin whitening subjects

[0108]

[0109] A score of 5 indicates complete agreement, 4 indicates moderate agreement, 3 indicates both agreement and disagreement (neutral), 2 indicates moderate disagreement, and 1 indicates complete disagreement. The result is a composite score of 32 individuals.

[0110] Table 4. Questionnaire results of participants removing sunscreen

[0111] Example Question 1 Question 2 Question 3 Question 4 Question 5 1 160 158 155 156 157 2 158 141 122 120 138 3 169 146 124 122 140 4 158 149 136 133 142 5 158 152 140 140 150 6 159 156 142 145 153

[0112] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. An instant whitening composition, characterized in that, The composition comprises: 49% yeast / rice fermentation product filtrate, 15% butanediol, 0.5% p-hydroxyacetophenone, and 0.5% 1,2-hexanediol, supplemented to 100% with lactobacillus fermentation product and Rosa damascena flower water; The preparation method of the yeast / rice fermentation product filtrate is as follows: (1) Select brown rice, soak it in 3 times its volume of pure water for 12 hours, steam it under high pressure for 30 minutes, add 0.5% w / v α-amylase and keep it at 65℃ for 2 hours, then cool it to below 30℃; (2) Yeast culture: Add the cooled brown rice from step (1) to the culture medium, and inoculate 10 6 CFU / mL yeast, aerobic fermentation at 28℃ for 48 hours; wherein in step (1) the mass ratio of brown rice to culture medium is 1:5; (3) Low-temperature extraction: After fermentation, the supernatant is collected by centrifugation and the filtrate is obtained by low-temperature membrane filtration; the yeast / rice fermentation product filtrate is obtained by low-temperature vacuum concentration technology and the volume is concentrated to 1 / 3 of the original volume; the yeast is Saccharomyces cerevisiae CICC®1388; The culture medium in step (2) consists of: 8 g / L wolfberry extract, 8 g / L glucose, 10 g / L yeast extract, 5 g / L peptone, 3 g / L ammonium sulfate, 2 g / L potassium dihydrogen phosphate, 1.0 g / L magnesium sulfate heptahydrate, 0.3 g / L L-cysteine, 0.2 g / L vitamin B1, 0.01 g / L ZnSO4, and water to a final volume of 1 L. The preparation methods of the lactobacillus fermentation product and Rosa damascena flower water are as follows: S01 Prepare the culture medium: Glucose 25 g / L, sucrose 12 g / L, yeast extract 8 g / L, peptone 4 g / L, Rosa damascena flower water 15 g / L, potassium dihydrogen phosphate 1 g / L, magnesium sulfate 0.5 g / L, vitamin B1 0.02 g / L, biotin 0.01 g / L, sodium citrate 3 g / L; S02 strain activation: Select cryopreserved Lactobacillus seeds and inoculate them into MRS liquid medium containing 10% glucose. Incubate at 37°C for 18 hours. Observe the bacterial culture until the turbidity reaches 0.5-0.8 OD600. Lactobacillus plantarum CICC®23941; S03: Inoculate the activated bacterial solution into the fermenter at a ratio of 8 v / v%; after aerobic fermentation at 38°C for 72 days, terminate the fermentation and cool the culture medium to 4°C to inhibit bacterial metabolism; then remove the bacterial cells at 6000 rpm for 15 min and collect the supernatant; further remove cell debris by 0.45 μm microfiltration. The preparation method of the Rosa damascena flower water is as follows: Petals of Rosa damascena were selected, dried with hot air at 40℃, and pulverized to 100 mesh. Ethanol-glycerol solvent was added at a ratio of 1:10 w / v, with a mass ratio of ethanol, glycerol, and water of 10:20:

70. Extraction was carried out at 60℃ and 100 rpm for 2 hours. Then, 0.5% w / v pectinase and 0.3% w / v cellulase were added, and extraction was carried out at 50℃ for 1 hour. Finally, the mixture was filtered through a 0.45 μm microfiltration membrane and concentrated to 1 / 4 of its original volume at less than 50℃ and -0.08 MPa.

2. The instant whitening composition according to claim 1, characterized in that, Used in the daily chemical products industry.

3. An instant whitening facial mask, characterized in that, It comprises the instant whitening composition of claim 1.

4. The instant whitening facial mask according to claim 3, characterized in that, Its raw materials include: Component A: Deionized water, butylene glycol, glycerin, allantoin, carbomer 940, 1.3 million HA, p-hydroxyacetophenone, xanthan gum; Component B: PC 2000; Component C: 1,2-hexanediol, compound plant anti-allergy agent, purslane extract, and the instant whitening composition according to claim 1.

5. The instant whitening facial mask according to claim 4, characterized in that, The compound plant anti-allergy agent comprises: 49% butylene glycol, 55% AVENASATIVA oat extract, 38.4% water, 4% licorice root extract, 1.5% sophora flavescens root extract, 0.1% honeysuckle flower extract, and 2% aloe vera leaf juice; 6. The preparation method of the instant whitening facial mask according to claim 4 is as follows: (1) Mix water, carbomer and xanthan gum in component A evenly, then add butylene glycol, followed by the remaining components of component A. Heat to 85°C, stir evenly, and then cool to 40°C. (2) After mixing components B and C evenly, slowly add them to component A obtained in step (1) and stir until evenly mixed.

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