Preparation method of portulaca oleracea extract, and product and application of portulaca oleracea extract

Abstract

The invention provides a preparation method of a purslane extract as well as a product and application of the purslane extract, and belongs to the technical field of cosmetics. The preparation method comprises the following steps: (1) preparing purslane powder; (2) performing ultrasonic-assisted extraction on the mixed solution, and filtering to obtain filtrate 1 and filter residues; (3) performing enzymolysis extraction, and filtering to obtain filtrate 2; (4) mixing the filtrate 1 and the filtrate 2, adding a clarifying agent, stirring, standing and filtering to obtain an extracting solution; and (5) decoloring the obtained extracting solution, carrying out rotary evaporation concentration, and freeze-drying to obtain the purslane extract. The portulaca oleracea extract obtained by the method provided by the invention is high in yield, relatively high in total flavone and total polyphenol content and extremely low in protein content, so that the portulaca oleracea extract has better anti-inflammatory and anti-allergy effects, can better relieve skin inflammation when being used in cosmetics, and achieves the anti-inflammatory, repairing and soothing effects.

Description

Technical Field

[0001] The present invention belongs to the technical field of cosmetics, and in particular relates to a preparation method of a purslane extract, and a product and application thereof. Background Art

[0002] Portulaca oleracea L. is an annual succulent herb of the genus Portulaca in the family Portulacaceae, and is widely cultivated as a vegetable worldwide. Due to its rich functions and nutrients, Portulaca oleracea has unique pharmacological effects and is one of the plants that can be used as both medicine and food. The flavonoids, polysaccharides, and triterpenes in Portulaca oleracea have good antioxidant and anti-inflammatory effects, and have high application value in anti-aging and soothing skin care products. Therefore, the development of Portulaca oleracea extract is expected to provide a preferred natural plant raw material for antioxidant products. Currently, the process of organic solvent reflux extraction is commonly used for the preparation of Portulaca oleracea extract. This process results in a large loss of effective active ingredients, high energy consumption, and the introduction of organic solvents that are irritating to the skin, such as ethanol or methanol.

[0003] Chinese patent CN112704650B discloses a preparation method, product and application of a purslane extract, comprising the steps of drying the purslane, crushing the purslane through a 20-36 mesh sieve, adding water, ultrasonically treating the purslane, and filtering to obtain a crude purslane extract; deproteinizing the crude purslane extract to obtain a purslane deproteinized extract; eluting the purslane deproteinized extract through a D101 macroporous resin column, eluting with deionized water, collecting the eluate, decolorizing the purslane through adsorption to obtain a decolorized water eluate, and freeze-drying the purslane extract to obtain a white powder; and dialysis, collecting the dialysis bag solution, separating and purifying the dialyzed product through a Sephadex G-150 gel, collecting the eluate in the elution peak area, concentrating the solution, dialyzing for desalting, and freeze-drying the solution to obtain the purslane extract. The obtained purslane extract has good stability under ultraviolet irradiation and good storage stability; is almost non-irritating when the concentration is lower than 50 mg / mL; and has a synergistic effect with OCT.

[0004] Chinese patent CN 110201012 A discloses a method for preparing a purslane extract, comprising a low-temperature extraction step, a filtration step, a flocculation step, a decolorization step, and a low-temperature drying step. The method is simple and easy to perform, consumes significantly less energy than conventional extraction methods, and is suitable for industrial production. The purslane extract obtained using the preparation method maximizes the preservation of the chemical components of purslane. The main components, polysaccharides and organic acids, exhibit high stability between batches, are free of the banned substances norepinephrine and dopamine, and are non-phototoxic to the skin. Therefore, the extract can be used as an active ingredient in skin care products and medical auxiliary products, exhibiting anti-inflammatory, anti-irritation, and soothing effects.

[0005] However, the yield of purslane extracts prepared by existing methods cannot better meet the requirements. Therefore, it is necessary to develop a preparation method of purslane extract with high yield and relatively high quercetin and ursolic acid content, and its products and applications. Summary of the Invention

[0006] Based on the shortcomings of the prior art, the present invention aims to provide a method for preparing a purslane extract with high yield, high content of flavonoids and polyphenols, and extremely low protein content by improving the extraction method during implementation. The purslane extract prepared by this method has better anti-inflammatory and soothing effects, and its use in cosmetics can better relieve skin inflammation, achieving anti-inflammatory, repairing, and soothing effects.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] A method for preparing a purslane extract comprises the following steps:

[0009] (1) washing, drying, and crushing purslane to obtain purslane powder;

[0010] (2) adding purslane powder to the mixed solution for ultrasonic-assisted extraction, and filtering to obtain filtrate 1 and filter residue;

[0011] (3) adding water to the filter residue, then adding a complex enzyme to perform enzymatic extraction, and filtering to obtain filtrate 2;

[0012] (4) adding a clarifier to the combined filtrate 1 and filtrate 2, stirring, allowing to stand, and filtering to obtain an extract;

[0013] (5) The obtained extract is decolorized, concentrated by rotary evaporation to remove ethanol and acetone, and freeze-dried to obtain the purslane extract.

[0014] The pulverization in the above step (1) is to pulverize to 100-120 mesh.

[0015] The mixed solution described in the above step (2) is a mixed solution of ethanol and acetone, the volume ratio of ethanol to acetone is 2-3:1, preferably 2:1, the volume fraction of the ethanol solution is 70-80%; preferably 75%, and the volume fraction of the acetone is 60-70%, preferably 70%.

[0016] The complex enzyme in step (3) is a mixture of cellulase, pectinase and flavor protease, with the mass ratio of the three being 3-5:2-3:1;

[0017] Preferably, the mass ratio of the cellulase, pectinase and flavor protease is 4:3:1.

[0018] The added amount of the complex enzyme is 1-3% of the mass of the filter residue, preferably 2.0%.

[0019] The enzymatic hydrolysis time is 1-2 h, preferably 1.5 h.

[0020] The material-liquid ratio of the above step (2) is 1 g:10-30 mL; preferably 1 g:25 mL.

[0021] During the implementation of the present invention, it was found that when cellulase, pectinase and flavor protease are used as composite enzymes to extract purslane, and the mass ratio of the three is controlled to be 3-5:2-3:1, and the addition amount is 1-3% of the mass of purslane powder, especially when the mass ratio is controlled to be 4:3:1 and the addition amount is 2% of the mass of the purslane powder, the extraction rate of the effective components can be significantly improved. The reason is that purslane contains a large amount of pectin, cellulose and a small amount of protein, the cellulase and pectinase can well decompose the cell wall of purslane, and the flavor protease can decompose the protein in the cells, so that the effective components in the cells are better dissolved.

[0022] The amount of compound enzyme added will also affect the extraction rate of active ingredients in purslane. The reason is that when the concentration of the compound enzyme is too low, it cannot significantly decompose the cell wall, so that the active ingredients cannot be dissolved better; when the concentration of the compound enzyme is too high, it will aggregate with the cellulose in purslane, thereby preventing the release of active ingredients in purslane.

[0023] The ultrasonic power is 60-80W, and the extraction temperature is 40-50°C, preferably 50°C.

[0024] The extraction time is 30-60 min, preferably 40 min.

[0025] The invention adopts the method of complex enzyme-assisted ultrasonic extraction in the extraction process to better dissolve the effective components in purslane in the extraction reagent, thereby significantly improving the extraction efficiency of the purslane extract.

[0026] The clarifier in step (4) is sodium alginate and dextrin, and the mass ratio of the two is 3-5:1; the amount of the clarifier added is 0.5-1.0% of the crude extract mass, preferably 0.8%.

[0027] The present invention adds a clarifier to the crude extract. The addition of the clarifier can not only effectively remove impurities such as protein in the extract, but also significantly reduce the loss rate of total flavonoids and total polyphenols, thereby significantly improving the stability of the purslane extract. When the clarifier is used in cosmetics, the stability of the cosmetics can be significantly improved.

[0028] The standing time in the above step (4) is 12-20 hours.

[0029] The decolorization in step (5) is performed using activated carbon until the solution is colorless or slightly yellow.

[0030] The present invention also provides the purslane extract prepared by the method.

[0031] The present invention also provides the use of the purslane extract prepared by the above method in preparing cosmetics with antibacterial effects. The purslane extract is directly added to the cosmetics or is dissolved in propylene glycol solution and then added to the cosmetics.

[0032] A cosmetic with antibacterial effect, comprising the purslane extract prepared by the above method.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] (1) During the implementation of the present invention, it was found that the extraction rate of the effective components can be significantly improved by using cellulase, pectinase and flavor protease as a composite enzyme to extract purslane, and controlling the mass ratio of the three to be 3-5:2-3:1, and adding them in an amount of 1-3% of the mass of the purslane powder, especially when the mass ratio is controlled to be 4:3:1 and the addition amount is 2% of the mass of the purslane powder. The reason is that purslane contains a large amount of pectin, cellulose and a small amount of protein. Cellulase and pectinase can well decompose the cell wall of purslane, and flavor protease can decompose the protein in the cells, so that the effective components in the cells are better dissolved.

[0035] (2) The present invention uses sodium alginate and dextrin in a mass ratio of 3-5:1 as clarifiers. By adding the clarifier to the crude extract, the protein and other components in the extract are effectively removed, which not only reduces the protein content in the extract, but also significantly reduces the loss rate of total flavonoids and total polyphenols, significantly improves the stability of the purslane extract, and significantly improves the stability of the cosmetics when it is used in cosmetics.

[0036] (3) The purslane extract obtained by the method provided by the present invention has a high yield, and the content of flavonoids and polyphenols is relatively high, and the protein content is extremely low, so that the purslane extract has better anti-inflammatory and soothing effects. When used in cosmetics, it can better relieve skin inflammation and achieve anti-inflammatory, repairing and soothing effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 is the standard curve of gallic acid solution.

[0038] The absorbance of gallic acid was measured to establish the regression equation: y = 10.689x + 0.0051, R 2 =0.9996. Gallic acid has a good linear relationship with absorbance within the mass concentration range set in the test.

[0039] Figure 2 is the standard curve of rutin solution.

[0040] The absorbance of rutin was measured to establish a regression equation: y = 1.42x - 0.076, R 2 =0.9998, and rutin has a good linear relationship with absorbance within the mass concentration range set in the experiment.

[0041] Figure 3 Standard curve of bovine serum albumin solution;

[0042] The absorbance of bovine serum albumin was measured to establish a regression equation: y = 0.456x + 0.053, R 2 =0.9991, and bovine serum albumin has a good linear relationship with absorbance within the mass concentration range set in the experiment. DETAILED DESCRIPTION

[0043] The following will be combined with the tables in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described 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.

[0044] Hereinafter, examples of the present invention and comparative examples will be shown to explain the composition of the present invention in more detail, but the present invention is not limited thereto.

[0045] The present invention does not limit the sources of the raw materials used. Unless otherwise specified, the raw materials used in the present invention are common commercial products in the technical field.

[0046] The pectinase used in the following examples was purchased from Nanning Pangbo Bioengineering Co., Ltd. with a specification of 30,000 u / g; the cellulase was purchased from Nanning Pangbo Bioengineering Co., Ltd. with a specification of 20,000 u / g; and the flavor protease was purchased from Nanning Shanwan Biotechnology Co., Ltd. with a specification of 20,000 u / g.

[0047] Example 1 Preparation method of purslane extract

[0048] The steps include:

[0049] (1) washing, drying, and crushing purslane to 100-120 mesh to obtain purslane powder;

[0050] (2) 10 g of purslane powder was added to a mixed solution of 75% by volume ethanol and 70% by volume acetone, with a volume ratio of ethanol to acetone of 2:1 and a solid-liquid ratio of 1 g:25 mL. Ultrasonic-assisted extraction was performed with an ultrasonic power of 70 W, an extraction temperature of 50° C., and a time of 40 min. Filtration was performed to obtain filtrate 1 and a residue.

[0051] (3) Add water to the filter residue to cover the filter residue, then add the complex enzyme and perform enzymatic extraction for 1.5 hours, filter, and obtain filtrate 2;

[0052] (4) Sodium alginate and dextrin in a mass ratio of 4:1 were added to the combined filtrate 1 and filtrate 2, stirred, allowed to stand for 18 h, and filtered to obtain an extract;

[0053] (5) The obtained extract is decolorized with activated carbon until the solution is colorless or slightly yellow, concentrated by rotary evaporation to remove ethanol and acetone, and freeze-dried to obtain the purslane extract.

[0054] The compound enzyme in step (3) is a mixture of cellulase, pectinase and flavor protease, with the mass ratio of the three being 4:3:1. The amount of the compound enzyme added is 2.0% of the mass of the filter residue.

[0055] The amount of the clarifier added in step (4) is 0.8% of the crude extract weight.

[0056] Example 2 Preparation method of purslane extract

[0057] The steps include:

[0058] (1) washing, drying, and crushing purslane to 100-120 mesh to obtain purslane powder;

[0059] (2) 10 g of purslane powder was added to a mixed solution of 70% by volume ethanol and 60% by volume acetone, with a volume ratio of ethanol to acetone of 3:1 and a solid-liquid ratio of 1 g:10 mL. Ultrasonic-assisted extraction was performed with an ultrasonic power of 80 W, an extraction temperature of 40° C., and a time of 60 min. Filtration was performed to obtain filtrate 1 and a residue.

[0060] (3) adding water to the filter residue to cover the filter residue, then adding complex enzyme to perform enzymatic extraction, filtering, and obtaining filtrate 2;

[0061] (4) Sodium alginate and dextrin in a mass ratio of 3:1 were added to the combined filtrate 1 and filtrate 2, stirred, allowed to stand for 15 h, and filtered to obtain an extract;

[0062] (5) The obtained extract is decolorized with activated carbon until the solution is colorless or slightly yellow, concentrated by rotary evaporation to remove ethanol and acetone, and freeze-dried to obtain the purslane extract.

[0063] The compound enzyme in step (3) is a mixture of cellulase, pectinase and flavor protease, with the mass ratio of the three being 3:2:1. The amount of the compound enzyme added is 1.2% of the mass of the filter residue.

[0064] The amount of the clarifier added in step (4) is 0.5% of the crude extract weight.

[0065] Example 3 Preparation method of purslane extract

[0066] The steps include:

[0067] (1) washing, drying, and crushing purslane to 100-120 mesh to obtain purslane powder;

[0068] (2) 10 g of purslane powder was added to a mixed solution of 80% by volume ethanol and 70% by volume acetone, with a volume ratio of ethanol to acetone of 3:1 and a solid-liquid ratio of 1 g:30 mL. Ultrasonic extraction was performed with an ultrasonic power of 80 W, an extraction temperature of 40° C., and a time of 30 min. Filtering was performed to obtain filtrate 1 and a filter residue.

[0069] (3) adding water to the filter residue to cover the filter residue, then adding complex enzyme to perform enzymatic extraction, filtering, and obtaining filtrate 2;

[0070] (4) Sodium alginate and dextrin in a mass ratio of 5:1 were added to the combined filtrate 1 and filtrate 2, stirred, allowed to stand for 20 h, and filtered to obtain an extract;

[0071] (5) The obtained extract is decolorized with activated carbon until the solution is colorless or slightly yellow, concentrated by rotary evaporation to remove ethanol and acetone, and freeze-dried to obtain the purslane extract.

[0072] The compound enzyme in step (3) is a mixture of cellulase, pectinase and flavor protease, with the mass ratio of the three being 5:3:1. The amount of the compound enzyme added is 3.0% of the mass of the filter residue.

[0073] The amount of the clarifier added in step (4) is 1.0% of the crude extract.

[0074] Comparative Example 1

[0075] The difference from Example 1 is that in step (2), 75% by volume ethanol is used for extraction, and the rest is the same as Example 1.

[0076] Comparative Example 2

[0077] The difference from Example 1 is that in step (2), acetone with a volume fraction of 70% is used for extraction, and the rest is the same as Example 1.

[0078] Comparative Example 3

[0079] The difference from Example 1 is that in step (2), 50% by volume acetone and 50% by volume ethanol are used for extraction, and the rest are the same as in Example 1.

[0080] Comparative Example 4

[0081] The difference from Example 1 is that only sodium alginate is used as the clarifier, and the rest is the same as Example 1.

[0082] Comparative Example 5

[0083] The difference from Example 1 is that the clarifier is replaced with 20% volume of Sevage reagent (chloroform: n-butanol = 4.5:1), and the rest is the same as Example 1.

[0084] Effect experiment:

[0085] 1. Total polyphenol content detection

[0086] The Folin-phenol method was used.

[0087] The purslane extract obtained in step (5) of Example 1-3 and Comparative Example 1-3 was diluted to prepare a solution with a concentration in the range of 0.1-0.5 mg / mL, and 2.5 mL of 0.1 mol / L Folin-Ciocalteu reagent and 2 mL of 75 g / L sodium carbonate solution were added in sequence. The mixture was shaken and reacted in a 45°C water bath for 15 min. The absorbance was measured at 765 nm. A regression curve was drawn with gallic acid as the standard, gallic acid mass concentration as the x-axis, and absorbance as the y-axis (see attached). Figure 1 The concentration of total polyphenols in the crude extract of Portulaca oleracea was calculated using the standard curve (calculated as equivalent gallic acid concentration). The extraction rate of total polyphenols was expressed as mass concentration, see formula (1).

[0088] ω=1000×CV n / m×100%(1)

[0089] Wherein: ω is the content of total polyphenols, g / g; C is the mass concentration of gallic acid, mg / mL; V is the volume of the fixed volume purslane extract, mL; n is the multiple of dilution of the purslane extract; m is the mass of the purslane powder, g.

[0090] The test results are shown in Table 1 below.

[0091] Table 1

[0092] Total polyphenol extraction rate % Example 1 3.64 Example 2 3.57 Example 3 3.52 Comparative Example 1 2.28 Comparative Example 2 2.82 Comparative Example 3 2.24

[0093] According to the test results in Table 1 above, it can be seen that the content of total polyphenols in the Portulaca oleracea extracts obtained using the extraction methods of Examples 1-3 of the present invention is significantly higher than that of Comparative Examples 1-3, and the total polyphenol extraction rate can reach over 3.5%. However, in Comparative Examples 1-2, the use of only ethanol or only acetone for extraction significantly reduces the extraction efficiency of total polyphenols. In Comparative Example 3, changing the volume fractions of ethanol and acetone also affects the dissolution of total polyphenols to a certain extent, thereby reducing the extraction efficiency.

[0094] 2. Determination of total flavonoid content

[0095] A sodium nitrite-aluminum chloride reaction system is used.

[0096] Take the purslane extract obtained in step (5) of Example 1-3 and Comparative Example 1-3 respectively, dilute and prepare a solution with a concentration in the range of 0.1-0.5 mg / mL, add 0.5 mL of 50 g / L sodium nitrite solution in sequence, shake well, let it stand for 6 minutes, add 0.5 mL of 100 g / L aluminum nitrate solution, shake well and let it stand for 6 minutes, add 4 mL of 40 g / L sodium hydroxide solution, add water to make the volume 10 mL, let it stand for 15 minutes, and measure its absorbance at 510 nm. With rutin as the standard, draw a regression curve with rutin mass concentration as the x-axis and absorbance as the y-axis (see attached Figure 2 The concentration of total flavonoids in the crude extract of Portulaca oleracea was calculated using the standard curve (calculated as the equivalent rutin concentration). The extraction rate of flavonoids was expressed as mass concentration, see formula (2).

[0097] ω=1000×CV n / m×100%(2)

[0098] Wherein: ω is the content of total flavonoids, g / g; C is the mass concentration of rutin, mg / mL; V is the volume of the fixed volume purslane extract, mL; n is the multiple of dilution of the purslane extract solution; m is the mass of purslane powder, g.

[0099] The test results are shown in Table 2 below.

[0100] Table 2

[0101] Total flavonoids extraction rate % Example 1 4.04 Example 2 3.95 Example 3 3.90 Comparative Example 1 2.48 Comparative Example 2 2.15 Comparative Example 3 3.56

[0102] According to the test results in Table 2 above, it can be seen that the content of total flavonoids in the Portulaca oleracea extracts obtained using the extraction methods of Examples 1-3 of the present invention is significantly higher than that of Comparative Examples 1-3, and the total flavonoid extraction rate can reach over 3.9%. In Comparative Examples 1-2, the use of only ethanol or only acetone for extraction significantly reduces the extraction efficiency of total flavonoids. In Comparative Example 3, changing the volume fractions of ethanol and acetone has little effect on the dissolution of total flavonoids, but significantly affects the extraction efficiency of polyphenols.

[0103] 3. Protein content determination

[0104] Take the extract of step (4) in Examples 1-3 and Comparative Examples 4-5 and the purslane extract obtained in step (5), add 85% ethanol to prepare a 5 mg / ml solution of the purslane extract. Take 1 ml of the extract and the prepared solution and add 4.00 ml of Coomassie Brilliant Blue G-250 colorimetric solution respectively, mix well, let stand at room temperature for 3 minutes, and measure the absorbance at 595 nm. Use bovine serum albumin as the standard, protein mass concentration as the x-axis, and absorbance as the y-axis to draw a regression curve (see attached). Figure 3 The protein concentrations in the extracts and purslane extracts were calculated using the standard curve (based on the equivalent bovine serum albumin concentration). The protein removal rate was also calculated.

[0105] The calculation formula is:

[0106] Protein removal rate (%) = [(protein concentration in purslane extract - protein concentration in purslane extract) / protein concentration in purslane extract] × 100%.

[0107] The calculation results are shown in Table 3 below.

[0108] Table 3

[0109] Protein removal rate% Example 1 45.8 Example 2 41.6 Example 3 41.2 Comparative Example 4 25.4 Comparative Example 5 40.8

[0110] According to the test results in Table 3 above, the clarifier provided by the present invention has a good removal effect for removing proteins from the extract, and the protein removal rate can reach more than 40%. In Comparative Example 4, only one clarifier is used, and the protein removal effect is significantly weakened; in Comparative Example 5, the protein removal effect of Sevage reagent is comparable to that of the embodiment.

[0111] 4. Detection of total flavonoids and total polyphenols loss rate

[0112] The extracts from step (4) of Examples 1-3 and Comparative Examples 4-5, and the purslane extract obtained in step (5), were prepared into 5 mg / ml solutions by adding 85% ethanol. 1 ml of each extract and prepared solution was taken and the total flavonoid and total polyphenol contents in the extract and prepared solution were measured using the methods described above for total polyphenol content and total flavonoid content, respectively, and the loss rate was calculated.

[0113] The calculation formula is:

[0114] Total flavonoid loss rate (%) = [(total flavonoid content in purslane extract - total flavonoid content in purslane extract) / total flavonoid content in purslane extract] × 100%.

[0115] Total polyphenol loss rate (%) = [(content of total polyphenols in the crude purslane extract - content of total polyphenols in the purslane extract) / content of total polyphenols in the crude purslane extract] × 100%.

[0116] The calculation results are shown in Table 4 below.

[0117] Table 4

[0118] Total flavonoid loss rate % Total polyphenol loss rate % Example 1 20.4 18.4 Example 2 22.8 21.6 Example 3 23.1 20.9 Comparative Example 4 21.3 20.5 Comparative Example 6 34.5 28.7

[0119] According to the test results in Table 4 above, when the clarifier provided by the present invention is used to remove protein from the extract, the flavonoid loss rate and the polyphenol loss rate are low, which can ensure that the final purslane extract has a higher content of total flavonoids and total polyphenols. In Comparative Example 4, only one clarifier is used, and the protein removal effect is significantly weakened, but the flavonoid loss rate and the polyphenol loss rate are the same as those in the example, and the overall purity of total flavonoids and total polyphenols is relatively low; in Comparative Example 5, the protein removal effect of the Sevage reagent is comparable to that in the example, but the flavonoid loss rate and the polyphenol loss rate are significantly increased, which significantly reduces the yield of total flavonoids and total polyphenols.

[0120] Obviously, the described embodiments are only individual embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other implementations obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

Claims

1. A method for preparing a purslane extract, characterized in that: The steps include: (1) washing, drying, and crushing purslane to obtain purslane powder; (2) adding purslane powder to the mixed solution for ultrasonic-assisted extraction, and filtering to obtain filtrate 1 and filter residue; (3) adding water to the filter residue, then adding a complex enzyme to perform enzymatic extraction, and filtering to obtain filtrate 2; (4) adding a clarifier to the combined filtrate 1 and filtrate 2, stirring, allowing to stand, and filtering to obtain an extract; (5) decolorizing the obtained extract, concentrating it by rotary evaporation to remove ethanol and acetone, and freeze-drying it to obtain the purslane extract; The complex enzyme in step (3) is a mixture of cellulase, pectinase and flavor protease, and the mass ratio of the three is 3-5:2-3:

1.

2. The preparation method according to claim 1, wherein: The mixed solution described in step (2) is a mixed solution of ethanol and acetone, the volume ratio of the ethanol to acetone is 2-3:1, the volume fraction of the ethanol solution is 70-80%; and the volume fraction of the acetone is 60-70%.

3. The preparation method according to claim 1, wherein: The mass ratio of the cellulase, pectinase and flavor protease is 4:3:

1.

4. The preparation method according to claim 1, wherein: The added amount of the complex enzyme is 1-3% of the mass of the filter residue.

5. The preparation method according to claim 1, wherein: The ultrasonic power is 60-80W, the extraction temperature is 25°C, and the extraction time is 30-60min.

6. The preparation method according to claim 1, wherein: The clarifiers are sodium alginate and dextrin, and the mass ratio of the two is 3-5:

1.

7. The preparation method according to claim 1, wherein: The amount of the clarifier added is 0.5-1.0% of the crude extract mass.

8. The purslane extract prepared by the preparation method according to any one of claims 1 to 7.

9. Use of the Portulaca oleracea extract prepared by the preparation method according to any one of claims 1 to 7 in the preparation of cosmetics with antibacterial efficacy, characterized in that: The purslane extract is directly added to the cosmetics or is dissolved in propylene glycol solution before being added to the cosmetics.

10. A cosmetic with antibacterial effect, comprising the purslane extract prepared by the preparation method according to any one of claims 1 to 7.

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