Bo-chrysanthemum face cream with anti-oxidation effect and production process

Abstract

The invention relates to the technical field of face cream, in particular to bo-chrysanthemum face cream with an anti-oxidation effect and a production process of the bo-chrysanthemum face cream. The oil phase matrix comprises olive oil and shea butter, the olive oil accounts for 10% of the total mass of the face cream, and the shea butter accounts for 5%-10% of the total mass of the face cream; the water-phase matrix comprises glycerol and 1, 3-butanediol, the glycerol accounts for 5% of the total mass of the face cream, and the 1, 3-butanediol accounts for 3% of the total mass of the face cream; and the balance of water. According to the invention, the Bo-chrysanthemum which is a traditional natural traditional Chinese medicinal material is used as a main raw material, so that the requirements of consumers on natural and safe skin care products are met. Meanwhile, in the extraction and preparation process, a scientific and reasonable technology is adopted, the activity of natural components is reserved to the maximum extent, and potential irritation to the skin is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of facial creams, in particular to a Boju facial cream with antioxidant effect and a production process. Background Art

[0002] In today's skincare market, consumers show a significant preference for cosmetics containing natural ingredients. Consequently, a large number of skincare products using Traditional Chinese Medicine (TCM) as raw materials have gradually emerged and entered the public eye. Against this backdrop, in-depth research and development of TCM applications in skincare not only meets market demand but also aligns with national plans for the development of the TCM industry.

[0003] Boju, the dried inflorescence of the chrysanthemum plant of the Asteraceae family, is renowned for its large, white flowers and has become a renowned traditional medicinal ingredient in Bozhou, Anhui Province. Modern research indicates that Boju is rich in various active ingredients, including flavonoids, chlorogenic acid, and volatile oils.

[0004] Among them, flavonoids have attracted much attention due to their outstanding ability to scavenge free radicals and superoxide anions; their aqueous extracts can not only inhibit the generation of free radicals, but also effectively inhibit lipid peroxidation reactions caused by free radicals; in addition, flavonoids also have the effect of inhibiting tyrosinase activity and can slow down the formation of melanin.

[0005] Based on these properties of Boju, they applied it to the development of a facial cream, creating a new skincare product that blends traditional Chinese medicine ingredients with modern skincare concepts. By leveraging the antioxidant properties of Boju's flavonoids, this cream not only creates a physical barrier to protect the skin from environmental aggressors, effectively scavenging free radicals and delaying aging, but also meets consumers' urgent demand for natural, safe, and effective skincare products. Summary of the Invention

[0006] The purpose of the present invention is to provide a Boju facial cream with antioxidant effect and a production process to solve the problems mentioned in the background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A Boju facial cream with antioxidant effect, comprising the following components by weight percentage of the total mass of the cream:

[0009] Boju total flavonoids extract 8%-13%;

[0010] 15%-20% oil phase matrix, wherein the oil phase matrix includes olive oil and shea butter, wherein the olive oil accounts for 10% of the total mass of the cream, and the shea butter accounts for 5%-10% of the total mass of the cream;

[0011] 8% aqueous phase matrix, which includes glycerin and 1,3-butylene glycol, with glycerin accounting for 5% of the total mass of the cream and 1,3-butylene glycol accounting for 3% of the total mass of the cream;

[0012] The balance is water.

[0013] As a preference, the facial cream contains 6%-12% olive oil emulsified wax by mass, accounting for the total mass of the facial cream.

[0014] As a preference, the facial cream contains 0.2% methylparaben by mass of the total facial cream.

[0015] Preferably, olive oil and shea butter in the oil phase matrix each account for 10% of the total mass of the cream.

[0016] A Boju processing process, the steps of extracting flavonoids from Boju are as follows: mixing Boju crude powder with 70% ethanol at a material-liquid ratio of 1:30 (g / mL);

[0017] Extraction was performed under reflux at 70°C for 60 min, repeated twice;

[0018] The filtrates were combined, evaporated under reduced pressure and then brought to volume.

[0019] Preferably, the residue after the extraction of Bohemia flavonoids is treated by the following steps:

[0020] (a) Enzyme inactivation: The wet residue was added to pH 7.0 phosphate buffer at a solid-liquid ratio of 1:20 (g / mL) and heated at 70°C for 30 min to inactivate polyphenol oxidase (PPO) and peroxidase (POD);

[0021] (b) Ultrafine grinding: The enzyme-inactivated residue was pre-frozen at -40°C and vacuum-dried for 24 hours, and then ground through a 200-mesh sieve (particle size ≤ 75 μm);

[0022] (c) Low-temperature sterilization: The powder is treated with circulating steam at 60°C for 20 minutes to reduce the microbial limit to ≤100 CFU / g, thereby obtaining the Boju residue micropowder.

[0023] A production process of a Boju facial cream with antioxidant effect comprises the following synthesis steps:

[0024] (a) Preparation of oil phase: Olive oil and shea butter were melted at 75°C to form a homogeneous oil phase;

[0025] (b) Preparation of aqueous phase: Dissolve water, glycerol, 1,3-butylene glycol, and total flavonoids from Botrytis cinerea at 75°C to form a transparent aqueous phase;

[0026] (c) Emulsification: The aqueous phase is injected into the oil phase, heated to 85°C, and olive oil emulsified wax is added and stirred to form a lamellar liquid crystal structure;

[0027] (d) cooling to 45° C., adding methyl paraben, and stirring evenly;

[0028] (e) After filling, mature at room temperature for 24 hours.

[0029] As a preference; in step (d), when the temperature is cooled to 45°C, 1%-3% of the total mass of the cream is added with Bohemia residue powder and methylparaben, and stirred until homogeneous.

[0030] Preferably, the pH value of the cream is 6.0-6.5, and passes the following stability test: no stratification or discoloration after being placed at 45°C and -5°C for 48 hours; no demulsification after being centrifuged at 8000r / min for 10 minutes.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] 1. The Boju cream of the present invention is rich in the total flavonoid extract of Boju. Flavonoid compounds have excellent free radical and superoxide anion scavenging capabilities, effectively inhibiting lipid peroxidation reactions triggered by free radicals and significantly delaying the aging process of the skin.

[0034] 2. The various ingredients in the cream work together to exert a synergistic effect. For example, the oleic acid in olive oil accelerates the penetration of flavonoids, while the cinnamic acid in shea butter synergistically inhibits tyrosinase with flavonoids, achieving whitening and enhanced results. Glycerin and 1,3-butylene glycol stabilize the flavonoid structure through a hydrogen bond network, reducing photosensitivity degradation. The lamellar liquid crystal structure formed by olive oil emulsified wax encapsulates the total flavonoids of Botrytis cinerea, delaying their oxidative degradation and achieving targeted sustained release, thereby improving transdermal absorption. The micropowder of Botrytis cinerea residue and flavonoids form a deep synergistic mechanism, further enhancing the overall performance of the cream through complementary antioxidant pathways, physical sustained and controlled release, and optimized skin feel.

[0035] 3. Through systematic research and optimization of the oil-water phase ratio and emulsifier ratio, we determined the optimal formula, ensuring the cream's excellent physical stability. Using Boju, a traditional natural Chinese medicinal herb, as its primary ingredient, this formula meets consumer demand for natural and safe skincare products. Furthermore, scientific and rational processes are employed during the extraction and preparation process to maximize the activity of the natural ingredients and minimize potential skin irritation. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 is the standard curve of the absorbance of rutin standard in the embodiment of the present invention;

[0037] Figure 2 Schematic diagram of DPPH inhibition rate changing with concentration in an embodiment of the present invention;

[0038] Figures 3 to 8This is a 3D curve graph generated by the comprehensive scoring effect in an embodiment of the present invention. DETAILED DESCRIPTION

[0039] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0040] Example

[0041] 1. Extraction of flavonoids from Boju:

[0042] 1. Instruments and Materials

[0043] 1.1 Instrument

[0044] DHG-9075A Blast Drying Oven (Shanghai Yiheng Scientific Instrument Co., Ltd.)

[0045] METTLERTOLEDOMA55 electronic balance (Mettler-Toledo Instruments Shanghai Co., Ltd.);

[0046] JP-O80S Jiemeng brand ultrasonic cleaning machine (Shaoguan Jiemeng Ultrasonic Technology Co., Ltd.);

[0047] NAI-SYG6 constant temperature water bath (Shanghai Naai Experimental Instrument Co., Ltd.);

[0048] SHZ-D(III) (ABS anti-corrosion) circulating water vacuum pump (Shanghai Lichen Bangxi Instrument Technology Co., Ltd.);

[0049] QG-04 multifunctional crusher (Shanghai Zhaoshen Technology Co., Ltd.);

[0050] LC-MSB-HD magnetic stirrer (Shanghai Lichen Bangxi Instrument Technology Co., Ltd.);

[0051] TCV-1500-8 (T1000-MB-8) centrifuge (Esco Technologies);

[0052] RE-2000A Yarong rotary evaporator (Shanghai Yarong Biochemical Instrument Factory);

[0053] T600B UV-visible spectrophotometer (Beijing Puxi General Instrument Co., Ltd.);

[0054] 100-1000 μL TopPette manual single-channel adjustable pipette (Beijing Dalong Xingchuang Laboratory Instrument Co., Ltd.).

[0055] 1.2 Materials

[0056] Boju (hang upside down to dry in the shade after picking);

[0057] Chashanli olive oil (Jiangxi Shuimulan Oil Co., Ltd.);

[0058] Shea butter, Malaysian pure glycerin, 1,3-butylene glycol, olive oil emulsifying wax, methylparaben (all purchased from Madam Texture);

[0059] Aoke pH test paper (Aoke Test Paper Factory, Taizhou, Jiangsu, China);

[0060] DPPH analytical reagent (batch number: 1898-66-4, Tianjin Zhonglian Chemical Reagent Co., Ltd.);

[0061] Rutin reference substance (Chengdu Pufeide Biotechnology Co., Ltd., purity>99.8, batch number: 153-18-4);

[0062] Anhydrous ethanol (Sinopharm Chemical Reagent Co., Ltd.);

[0063] Sodium nitrite, anhydrous aluminum nitrate, and sodium hydroxide (analytical grade, all purchased from Sinopharm Chemical Reagent Co., Ltd.);

[0064] Ascorbic acid (Batch No. 20250305, Tianjin Kaitong Chemical Reagent Co., Ltd.).

[0065] 2. Extraction Method and Results

[0066] 2.1 Preparation of Boju Solution

[0067] 2.1.1 Preparation of standard solution and drawing of standard curve

[0068] Accurately weigh approximately 10 mg of rutin standard solution and dissolve it in 70% ethanol to a volume of 100 mL to obtain a 0.10 mg / mL rutin standard solution. Using the NaNO2-Al(NO3)3 colorimetric method, pipette 0.0 mL, 1.0 mL, 2.0 mL, 3.0 mL, 4.0 mL, and 5.0 mL of the rutin standard solution, respectively. Add 5 mL of 70% ethanol and 0.2 mL of 5% NaNO2 solution, shake well, and let stand for 5 minutes. Then, add 0.4 mL of 10% Al(NO3)3 solution and 2 mL of 10% NaOH solution, shake well, and add 70% ethanol to a volume of 10 mL. Let stand for 10 minutes.

[0069] Set 70% ethanol solution as blank, measure the absorbance of the above solution at 510nm, and draw a standard curve with rutin concentration as the horizontal axis and absorbance as the vertical axis. Figure 1 .

[0070] The result of the curve equation is y=0.0061x+0.0048, R 2 =0.9993, indicating that the method has good linear regression in the rutin concentration range of 0-50 μg / mL.

[0071] 2.1.2 Preparation of test solution and other substances and determination of total flavonoid extraction rate

[0072] Take an appropriate amount of Boju (Chrysanthemum officinale) and dry it at low temperature for 2 hours, then grind it into a powder. Accurately weigh 5g of the crude powder and extract it using the heating and reflux method. Repeat the extraction twice using different ethanol volume fractions, different material-liquid ratios, and different extraction times. Filter the mixture while hot, combine the filtrates, evaporate under reduced pressure, and dilute to 100mL with 70% ethanol.

[0073] The residue after the extraction of Bohemia flavonoids is treated by the following steps:

[0074] (a) Enzyme inactivation: The wet residue was added to pH 7.0 phosphate buffer at a solid-liquid ratio of 1:20 (g / mL) and heated at 70°C for 30 min to inactivate polyphenol oxidase (PPO) and peroxidase (POD);

[0075] (b) Ultrafine grinding: The enzyme-inactivated residue was pre-frozen at -40°C and vacuum-dried for 24 hours, and then ground through a 200-mesh sieve (particle size ≤ 75 μm);

[0076] (c) Low-temperature sterilization: The powder is treated with circulating steam at 60°C for 20 minutes to reduce the microbial limit to ≤100 CFU / g. The resulting powder is the Boju residue.

[0077] The micronized powder of Boju residue added to the cream plays a triple role in enhancing the synergy of ingredients, physical sustained-release and controlled-release, and optimizing skin feel, forming a deep synergistic mechanism with the flavonoids in the cream:

[0078] The 3,5-O-dicaffeoylquinic acid (a characteristic phenolic acid of Bohemia) remaining in the residue and the total flavonoids of Bohemia (such as luteolin and apigenin) added to the cream together constitute a redox circulation system. This synergistic effect stems from the complementary free radical scavenging pathways of the two types of ingredients - flavonoids capture fat-soluble free radicals, and phenolic acids scavenge water-soluble free radicals, forming a comprehensive antioxidant network.

[0079] The freeze-dried and crushed residue forms a porous honeycomb structure, and its high specific surface area can adsorb free flavonoid molecules and slowly release active ingredients on the skin surface, extending the duration of flavonoid action to more than 8 hours.

[0080] The polysaccharides in the residue (such as pectin and cellulose) form a biological moisture-locking film on the skin's surface, reducing transepidermal water loss and creating a high-humidity environment for flavonoids to function. Furthermore, the evenly dispersed microparticles reduce the viscosity of the oil phase, increasing the spreadability of the cream by 40%. 90% of test subjects commented on the enhanced silky texture.

[0081] Measure the absorbance (A) of the test solution according to the method in 2.1.1, and calculate the concentration of total flavonoids from Bohemia julibrissin using the linear regression equation. The formula is as follows:

[0082]

[0083] Where F is the extraction rate of total flavonoids from Bozhou, C is the concentration of total flavonoids from Bozhou calculated by the standard curve, N is the dilution multiple, and M is the mass of Bozhou crude powder.

[0084] 2.1.3 Orthogonal experiment

[0085] According to the results of the preliminary test, the total flavonoids yield was used as the judgment standard, four factors were selected as the investigation objects, and a three-level orthogonal experiment was designed to optimize the extraction process of total flavonoids from Boju. The specific factor levels are shown in Table 1, the extraction experimental results are shown in Table 2, and the variance analysis is shown in Table 3.

[0086] Table 1 Extraction experiment table

[0087]

[0088] Table 2 Extraction experiment results

[0089]

[0090]

[0091] Table 3 Variance analysis table

[0092]

[0093] 2. Use the flavonoids extracted from Boju to prepare facial cream

[0094] 1. Preparation of Boju Cream

[0095] The basic formula system of the facial cream uses olive oil and shea butter as the oil phase, and glycerin, 1,3-butylene glycol, total flavonoids from Botrytis cinerea and purified water as the aqueous phase; the aqueous phase and the oil phase are mixed and emulsified to form the main components of the facial cream.

[0096] During the emulsification process of the aqueous phase and the oil phase, an emulsifier, such as polyglycerol-4 laurate and olive oil emulsifying wax, needs to be added. In this embodiment, the olive oil emulsifying wax added during the emulsification process serves as an emulsifier. In addition, a preservative may be added to the cream to extend its service life. In this embodiment, methylparaben is added as a preservative.

[0097] When emulsified at 85°C, the olive oil emulsified wax forms a lamellar liquid crystal structure. Its hydrophilic end binds to glycerol and 1,3-butanediol in the aqueous phase, while its hydrophobic end anchors fatty acids in the oil phase, creating a mesh layer approximately 20 nm thick. This structure encapsulates the total flavonoids from Botrytis cinerea within the mesh, significantly slowing their oxidative degradation. This significantly improves the stability of the flavonoids in the paste, and the liquid crystal mesh breaks down upon application to the skin, enabling targeted, sustained release of the flavonoids and further enhancing transdermal absorption. The natural sterols in the olive oil emulsified wax undergo intermolecular crosslinking with the phenolic hydroxyl groups of the Botrytis cinerea flavonoids, forming a multi-stage antioxidant relay chain.

[0098] The oleic acid (penetration enhancer) in olive oil accelerates the penetration of flavonoids, and the cinnamic acid in shea butter synergistically inhibits tyrosinase with flavonoids, achieving the effect of whitening and enhancing skin tone. The hydrogen bond network of glycerol / butylene glycol can stabilize the flavonoid structure and reduce photosensitivity degradation, further improving the stability of the cream.

[0099] Methylparaben molecules are distributed at the oil-water interface of the liquid crystal structure, forming a physical barrier to microorganisms and reducing the amount of preservatives used; at the same time, the antibacterial properties of flavonoids combined with methylparaben can broaden the antibacterial spectrum to Gram-negative bacteria.

[0100] The micro powder of Boju residue is added to the cream to play the triple role of ingredient synergy, physical sustained release and controlled release, and skin feel optimization, forming a deep synergistic mechanism with the flavonoids in the cream.

[0101] The following provides a specific ratio of ingredients and preparation process of a face cream:

[0102] The specific ingredient ratios are as follows:

[0103] Among them, olive oil accounts for 10% of the total mass of the cream, shea butter accounts for 5% to 10% of the total mass of the cream; glycerin accounts for 5% of the total mass of the cream, 1,3-butylene glycol accounts for 3% of the total mass of the cream, total flavonoids of Botrytis cinerea accounts for 8% to 13% of the total mass of the cream, olive oil emulsified wax accounts for 6% to 12% of the total mass of the cream, methylparaben accounts for 0.2% of the total mass of the cream; Botrytis cinerea residue powder accounts for 1% to 3%; and the rest is water.

[0104] The specific configuration process is as follows:

[0105] Step 1: Oil phase preparation

[0106] Accurately weigh the formulated amount of olive oil (10% by weight) and shea butter (5% to 10% by weight) and place them in beaker A. Heat beaker A in a 75°C constant temperature water bath for 15 minutes until the lipids are completely melted into a uniform oil phase.

[0107] Step 2: Preparation of aqueous phase:

[0108] Purified water (the mass percentage of which is determined by the mass percentage of the remaining substances), glycerin (5% of the total mass), 1,3-butanediol (3% of the total mass) and Bohemia total flavonoids extract (8% to 13% of the total mass) were added to beaker B, and the mixture was stirred and dissolved in a 75°C water bath to form a transparent aqueous phase.

[0109] Step 3: Emulsification process

[0110] Slowly pour the aqueous phase (beaker B) into the oil phase (beaker A) in a water bath heated to 85°C. Add olive oil emulsified wax (6% to 12% by weight) and continue stirring for 10 minutes until completely incorporated. The emulsified wax will now form a lamellar liquid crystal structure at high temperatures.

[0111] Step 4: The mixture was then cooled to 45°C, and 1%-3% of the total mass of the cream was added with Bohemia repens residue powder and methylparaben (total mass 0.2%), and stirred at a low speed of 2000 r / min with a magnetic stirrer for 3 minutes.

[0112] Step 5: Fill the emulsified paste into a light-proof container and let it stand at room temperature for 24 hours to mature, to obtain a light yellowish white cream with a uniform and delicate texture.

[0113] 2. Single-factor experiment

[0114] A single factor experiment was conducted on the Boju cream with the above ingredients to further determine the optimal ratio.

[0115] 2.1 Antioxidant activity

[0116] Use a 1 / 100,000 analytical balance to accurately weigh 3.94 mg of DPPH solid powder and add anhydrous ethanol to 100 mL. Ultrasonicate for 5 min and shake thoroughly to completely dissolve the powder to obtain a DPPH solution with a mass concentration of 0.1 mmol / L. Place the solution in a brown reagent bottle and protect from light.

[0117] Total flavonoids were diluted to a gradient solution of 1 mg / mL, 2 mg / mL, 3 mg / mL, 4 mg / mL, and 5 mg / mL. 3 mL of the total flavonoids sample solution was mixed evenly with 3 mL of DPPH-anhydrous ethanol solution. The mixture was allowed to stand at room temperature for 30 min. Anhydrous ethanol was used as a blank to adjust the zero value. VC solution was used as a positive control. The absorbance of the reaction solution was measured at a wavelength of 517 nm. The DPPH free radical scavenging rate was calculated according to the formula: where R is the DPPH free radical inhibition rate, A1 is the absorbance of the sample solution, A0 is the absorbance of the sample background solution, and A2 is the absorbance of the DPPH negative control solution.

[0118]

[0119] like Figure 2The results show the trend of DPPH inhibition rate as a function of mass concentration (mg / mL). With increasing sample concentration, the free radical inhibition rate gradually increased, indicating that the antioxidant activity of the samples was dose-dependent. Using VC as a positive control, the inhibition rates of the two samples approached each other with increasing concentration, indicating that total flavonoids have free radical scavenging ability and, at high doses, have antioxidant potential approaching that of VC. SPSS analysis showed that the IC50 value of VC against DPPH free radicals was 0.0081±0.23 mg / mL (n=5), while the IC50 value of total flavonoids was 1.90±0.24 mg / mL (n=5).

[0120] 2.2 Determination of oil phase ratio

[0121] Olive oil and shea butter were selected as the oil phase matrix of Boju cream. When other factors remained unchanged, the ratio of olive oil to shea butter was screened, as shown in Table 4.

[0122]

[0123] Based on the data in the table above, when the olive oil:shea butter ratio is 1:2, the cream is too viscous, feels heavy on the skin, is difficult to spread, and separates after centrifugation, which does not meet the requirements. When the olive oil:shea butter ratio is 2:1, the cream is too thin, lacks ductility, and separates after centrifugation, which still does not meet the requirements. However, when the olive oil:shea butter ratio is 1:1, the cream is smooth, even, and delicate, applies evenly on the skin, and has a moderate viscosity, meeting the requirements. In other words, when olive oil and shea butter each account for 10% of the total mass of the cream, the performance and appearance of the cream are optimal.

[0124] 2.3 Determination of water phase ratio

[0125] Glycerin is gentle and safe, locking in moisture and maintaining hydration. It also promotes hydration of the stratum corneum, softening the skin and improving roughness and dryness. 1,3-Butanediol, on the other hand, promotes the penetration of active ingredients and acts as a supporting antioxidant. Together, these two ingredients form the aqueous base of a face cream, effectively enhancing moisturizing and facilitating the application of various skin types. Furthermore, glycerin and 1,3-Butanediol stabilize the flavonoids' molecular structure through hydrogen bonding, reducing their degradation due to light.

[0126] With other test conditions unchanged, that is, the addition amount of olive oil and shea butter was 10% each, the addition amount of olive oil emulsifying wax was 9%, and the addition amount of methylparaben was 0.2%, the ratio of glycerin and butylene glycol was adjusted, and the performance of the cream was tested. The specific test results are shown in the table below.

[0127]

[0128] From the above table, we can see that the ratio of glycerin to 1,3-butylene glycol has little effect on the appearance and stability of the cream.

[0129] 2.4 Determination of emulsifier ratio

[0130] With other experimental conditions unchanged, that is, the addition amount of the oil phase was 20%, the addition amounts of glycerol and 1,3-butylene glycol in the water phase were 5% and 3% respectively, the addition amount of total flavonoids from Botrytis cinerea was 12%, and the addition amount of methylparaben was 0.2%, the addition amount of olive oil emulsifying wax was changed, and the optimal addition amount of the emulsifier was determined through centrifugation experiments and sensory evaluation. See the table below for details.

[0131]

[0132]

[0133] The table above shows that when the olive oil emulsifying wax addition level is 6% or 7%, the cream has a thin, watery appearance and poor spreadability. When the addition level is 10%, the cream becomes thick, dense, and sticky, making it difficult to spread on the skin. However, when the emulsifier is added at 8% or 9%, the cream is smooth and delicate, and spreads evenly on the skin. The cream with an addition level of 9% scored higher in the sensory evaluation. Therefore, the optimal emulsifier addition level is 8% to 9%.

[0134] 3. Optimization experiment of Boju cream formula

[0135] Response surface Box-Behnken design optimization scheme

[0136] The response surface experiment is to study the nonlinear relationship between multiple independent variables and response values ​​(target performance) by establishing a mathematical model, so as to determine the optimal process parameters. The requirements of P value (model significance) < 0.05 and R2 (model explanatory power) > 0.8 should be met to verify the experiment.

[0137] To better determine the optimal preparation process for Boju cream, the above-mentioned single-factor experiment was conducted, using the sensory evaluation score of each group as the evaluation indicator. Without considering the interaction between the factors, the matrix formulation process was optimized based on the response surface methodology. A three-factor, three-level Box-Behnken experimental design was established, with the total flavonoid addition (A), emulsifier ratio (B), and oil phase content (C) as independent variables, and the comprehensive sensory evaluation score (including texture, ductility, absorbency, etc.) as the response value. A quadratic polynomial regression model was constructed using DesignExpert13 software, and the factor design is shown in the following table:

[0138]

[0139] The significance of the model was verified by variance analysis (P < 0.02, R2 = 0.983), and the interaction mechanism of each component was determined by combining contour plots and three-dimensional response surface analysis to screen the optimal formula. The specific results are shown in the following experimental results Table 1 and experimental results Table 2.

[0140] Experimental results Table 1

[0141]

[0142] Experimental results Table 2 (ANOVA)

[0143]

[0144]

[0145] Polynomial regression fitting was performed on the data in the above tables to obtain the regression equation model between the optimization result (R) and total flavonoids (A), emulsifier (B), and oil phase (C):

[0146] R=95.80+1.12A+1.50B+4.88C+1.0000AB+1.25AC-1.50BC-12.78A 2 -9.03B 2

[0147] -1.28C 2 From the data analysis in the table above, we can see that the most significant influence on the cream formula is the oil phase ratio, followed by the emulsifier ratio. Among them, the influence of the factors under consideration is C>B>A. The F value of the pseudo-missing term is 2.16, and the P value is 0.2355, indicating that the pseudo-missing term is not significant. The correlation coefficient R of this model is 2 =0.9832, indicating that the software prediction results are reliable and the predicted values ​​are significantly correlated with the measured values. Based on this, the model equation can be used for optimization analysis and verification of the cream preparation process.

[0148] The response surface analysis was performed using Design-Expert13 software to draw the 3D curve and contour lines generated by the comprehensive score effect; the specific 3D curve is shown in the attached figure of the specification. Figures 3 to 8 .

[0149] The 3D curve is umbrella-shaped, and the contour plot is elliptical, indicating a significant interaction between total flavonoids, emulsifier, and oil phase, which significantly impacts the cream's form. Response surface methodology was used to optimize the cream's formulation, selecting an emulsifier addition level of 9%, an oil phase addition level of 20%, and a total flavonoid content of 12% for the cream.

[0150] 4. Quality evaluation of Boju cream

[0151] 1. Stability test of facial cream:

[0152] With reference to the "Guidelines for the Evaluation of Cosmetic Moisturizing Efficacy," the cream was subjected to cold resistance, heat resistance, and room temperature testing, as well as centrifugation experiments. The product was stored at 45°C and -5°C for 48 hours, respectively. After returning to room temperature, no delamination, discoloration, odor change, or crystallization were observed. The product was centrifuged at 3000 rpm and 8000 rpm for 20 and 10 minutes, respectively, to observe no delamination, precipitation, or demulsification. Combined with these tests, this product complies with all standards.

[0153] 2. The appearance of the cream

[0154] The color, smell, state, and ductility of this antioxidant product were observed. The Boju cream is light yellowish white, with a uniform and fine texture, no particles, and no pungent smell. The cream is rich and melts on the skin. When applied on the skin, it has a faint Boju fragrance and feels moisturizing.

[0155] 3. pH determination of facial cream

[0156] Based on the relevant provisions of the "Safety Technical Specifications for Cosmetics," the pH of the cream was measured. 1 mL of the product was placed in a small test tube, 10 mL of purified water was added, and the mixture was shaken evenly. The pH value, measured against a colorimetric chart, was between 6.0 and 6.5, meeting the relevant standards.

[0157] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A Boju facial cream with antioxidant effect, characterized in that: The cream includes the following components by weight percentage: Boju total flavonoids extract 8%-13%; 15%-20% oil phase matrix, wherein the oil phase matrix includes olive oil and shea butter, wherein the olive oil accounts for 10% of the total mass of the cream, and the shea butter accounts for 5%-10% of the total mass of the cream; 8% aqueous phase matrix, which includes glycerin and 1,3-butylene glycol, with glycerin accounting for 5% of the total mass of the cream and 1,3-butylene glycol accounting for 3% of the total mass of the cream; The balance is water.

2. The Boju cream with antioxidant effect according to claim 1, characterized in that: Calculated by mass percentage, the facial cream contains 6%-12% of olive oil emulsified wax in the total mass of the facial cream.

3. The Boju cream with antioxidant effect according to claim 1, characterized in that: Calculated by mass percentage, 0.2% of methylparaben is added to the facial cream, accounting for the total mass of the facial cream.

4. The Boju cream with antioxidant effect according to claim 1, characterized in that: In the oil phase matrix, olive oil and shea butter each account for 10% of the total mass of the facial cream.

5. A Boju processing process, characterized in that: The steps for extracting flavonoids from Boju are as follows: mixing Boju crude powder with 70% ethanol at a material-liquid ratio of 1:30 (g / mL); Extraction was performed under reflux at 70°C for 60 min, repeated twice; The filtrates were combined, evaporated under reduced pressure and then brought to volume.

6. The Boju processing process according to claim 5, characterized in that: The residue after the extraction of Bohemia flavonoids is treated by the following steps: (a) Enzyme inactivation: The wet residue was added to pH 7.0 phosphate buffer at a solid-liquid ratio of 1:20 (g / mL) and heated at 70°C for 30 min to inactivate polyphenol oxidase (PPO) and peroxidase (POD); (b) Ultrafine grinding: The enzyme-inactivated residue was pre-frozen at -40°C and vacuum-dried for 24 hours, and then ground through a 200-mesh sieve (particle size ≤ 75 μm); (c) Low-temperature sterilization: The powder is treated with circulating steam at 60°C for 20 minutes to reduce the microbial limit to ≤100 CFU / g, thereby obtaining the Boju residue micropowder.

7. A production process for a Boju facial cream with antioxidant effect, characterized by: For preparing the facial cream according to any one of claims 1 to 4, comprising the following synthesis steps: (a) Preparation of oil phase: Olive oil and shea butter were melted at 75°C to form a homogeneous oil phase; (b) Preparation of aqueous phase: Dissolve water, glycerol, 1,3-butylene glycol, and total flavonoids from Botrytis cinerea at 75°C to form a transparent aqueous phase; (c) Emulsification: The aqueous phase is injected into the oil phase, heated to 85°C, and olive oil emulsified wax is added and stirred to form a lamellar liquid crystal structure; (d) cooling to 45° C., adding methyl paraben, and stirring evenly; (e) After filling, mature at room temperature for 24 hours.

8. The production process of the Boju cream with antioxidant effect according to claim 7, characterized in that: When the mixture is cooled to 45° C. in step (d), 1% to 3% of the total mass of the cream is added with Bohemia repens residue powder and methylparaben, and stirred until homogeneous.

9. The production process of the Boju cream with antioxidant effect according to claim 7, characterized in that: The pH value of the cream is 6.0-6.5, and it passes the following stability tests: no stratification or discoloration after being placed at 45° C. and -5° C. for 48 hours; no demulsification after being centrifuged at 8000 r / min for 10 minutes.

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