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

Abstract

The application provides a preparation method of a portulaca oleracea extract, and a product and application thereof, and belongs to the technical field of cosmetics. The preparation method comprises the following steps: (1) preparing a portulaca oleracea powder; (2) mixing solution ultrasonic-assisted extraction, filtration, to obtain filtrate 1 and residue; (3) enzyme hydrolysis extraction, filtration, to obtain filtrate 2; (4) stirring, standing and filtering by adding a clarifying agent to the filtrate 1 and the filtrate 2, to obtain an extract; (5) after the obtained extract is decolorized, rotary evaporation concentration and freeze-drying are performed, and thus the portulaca oleracea extract is obtained. The portulaca oleracea extract obtained by the method has high yield, relatively high total flavone and total polyphenol contents, and extremely low protein content, so that the portulaca oleracea extract has better anti-inflammatory and soothing effects, and can better relieve skin inflammation, achieve the effects of anti-inflammation, repair and soothing when being used in cosmetics.

Description

Technical Field

[0001] This invention belongs to the field of cosmetic technology, specifically relating to a method for preparing purslane extract, its products, and applications. Background Technology

[0002] Purslane (Portulaca oleracea L.) is an annual succulent herb belonging to the Portulacaceae family and the Portulaca genus. It is widely cultivated worldwide as a vegetable. Purslane possesses unique pharmacological effects due to its rich functional and nutritional content, making it one of the plants used for both food and medicine. The flavonoids, polysaccharides, and triterpenoids in purslane have good antioxidant and anti-inflammatory effects, making them highly valuable in anti-aging and soothing skincare products. Therefore, the development of purslane extract holds promise for providing a preferred natural plant raw material for antioxidant products. Currently, the preparation of purslane extract commonly employs an organic solvent reflux extraction process. This process results in significant loss of effective active ingredients, high energy consumption, and the introduction of organic solvents that can irritate the skin, such as ethanol or methanol.

[0003] Chinese patent CN112704650B discloses a method for preparing purslane extract, a product thereof, and its application. The method includes: drying purslane, crushing it through a 20-36 mesh sieve, adding water, ultrasonically treating it, and filtering it to obtain a crude purslane extract; deproteinizing the crude purslane extract to obtain a deproteinized purslane extract; eluting the deproteinized purslane extract onto a D101 macroporous resin column with deionized water, collecting the eluent, adsorbing and decolorizing it to obtain a decolorized water eluent, and freeze-drying it to obtain a white powder; dialysis treatment, taking the liquid from the dialysis bag, separating and purifying the dialysis product using a dextran gel G-150, collecting the eluent from the elution peak region, concentrating it, dialyzing to remove salt, and freeze-drying it to obtain the purslane extract. The obtained purslane extract exhibits good stability under ultraviolet irradiation; good storage stability; almost no irritation at concentrations below 50 mg / mL; and a synergistic effect with OCT.

[0004] Chinese Patent CN 110201012 A discloses a method for preparing purslane extract, including a low-temperature extraction step, a filtration step, a flocculation step, a decolorization step, and a low-temperature drying step. This method is simple and easy to implement, with significantly lower energy consumption than conventional extraction methods, making it suitable for industrial production. The purslane extract obtained using this method ensures that the chemical components of purslane are not destroyed to the greatest extent. Its main components, polysaccharides and organic acids, have high stability between different batches and do not contain prohibited substances such as norepinephrine and dopamine. It has no phototoxicity to the skin and can be used as an active ingredient in skin care products and pharmaceutical adjuvants, playing a role in anti-inflammatory, anti-irritant, and soothing effects.

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

[0006] To address the shortcomings of existing technologies, this invention improves the extraction method, aiming to provide a method for preparing purslane extract with high yield, high content of flavonoids and polyphenols, and extremely low protein content. The purslane extract prepared using this method exhibits better anti-inflammatory and soothing effects, and its use in cosmetics can better alleviate skin inflammation, achieving anti-inflammatory, repairing, and soothing effects.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

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

[0009] (1) The purslane is washed, dried and crushed to obtain purslane powder;

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

[0011] (3) Add water to the filter residue, then add the compound enzyme, perform enzymatic extraction, filter, and obtain filtrate 2;

[0012] (4) Combine filtrate 1 and filtrate 2, add clarifying agent, stir, let stand, and filter to obtain extract;

[0013] (5) After decolorizing the obtained extract, the ethanol and acetone were removed by rotary evaporation and concentrated, and then freeze-dried to obtain the purslane extract.

[0014] The pulverization mentioned in step (1) above refers to pulverizing to 100-120 mesh.

[0015] The mixed solution mentioned in step (2) above is a mixed solution of ethanol and acetone, wherein 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 acetone is 60-70%, preferably 70%.

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

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

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

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

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

[0021] During the implementation of this invention, it was discovered that using cellulase, pectinase, and flavor protease as a complex enzyme for extracting purslane, and controlling the mass ratio of the three to be 3-5:2-3:1, with an addition amount of 1-3% of the purslane powder mass, especially when the mass ratio is controlled at 4:3:1 and the addition amount is 2% of the purslane powder mass, can significantly improve the extraction yield of active ingredients. This is because purslane contains a large amount of pectin, cellulose, and a small amount of protein. Cellulase and pectinase can effectively decompose the cell walls of purslane, and flavor protease can decompose the proteins in the cells, allowing the active ingredients in the cells to dissolve better.

[0022] The amount of compound enzyme added also affects the extraction yield of active ingredients in purslane. This is because when the concentration of compound enzyme is too low, it cannot effectively decompose the cell wall, thus preventing the active ingredients from dissolving properly; when the concentration of 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℃; preferably 50℃.

[0024] The extraction time is 30-60 minutes; preferably 40 minutes.

[0025] The present invention employs a compound enzyme-assisted ultrasonic extraction method during the extraction process, which can better dissolve the effective components in purslane into the extraction reagent, thereby significantly improving the extraction efficiency of purslane extract.

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

[0027] This invention adds a clarifying agent to the crude extract. The addition of the clarifying agent can not only effectively remove impurities such as proteins in the extract, but also significantly reduce the loss rate of total flavonoids and total polyphenols, thereby significantly improving the stability of purslane extract. When used in cosmetics, it will significantly improve the stability of cosmetics.

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

[0029] The decolorization mentioned in step (5) above involves using activated carbon to decolorize the solution until it is colorless or slightly yellow.

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

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

[0032] A cosmetic with antibacterial properties, wherein the cosmetic comprises purslane extract prepared by the above method.

[0033] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0034] (1) In the process of implementation, it was found that using cellulase, pectinase and flavor protease as a compound enzyme to extract purslane, and controlling the mass ratio of the three to be 3-5:2-3:1, with the amount added being 1-3% of the mass of purslane powder, especially when the mass ratio is controlled to be 4:3:1 and the amount added is 2% of the mass of purslane powder, can significantly improve the extraction yield of effective components. This is because purslane contains a large amount of pectin, cellulose and a small amount of protein. Cellulase and pectinase can effectively decompose the cell wall of purslane, and flavor protease can decompose the protein in the cell, so that the effective components in the cell can be better dissolved.

[0035] (2) In this invention, sodium alginate and dextrin in a mass ratio of 3-5:1 are used as clarifying agents. By adding clarifying agents to crude extract, the protein and other components in the extract are effectively removed. This not only reduces the protein content in the extract, but also significantly reduces the loss rate of total flavonoids and total polyphenols, thus significantly improving the stability of purslane extract. When used in cosmetics, it will significantly improve the stability of cosmetics.

[0036] (3) The purslane extract obtained by the method provided by the present invention has a high yield and a relatively high content of flavonoids and polyphenols, and a very low protein content, which makes the purslane extract have better anti-inflammatory and soothing effects. When used in cosmetics, it can better relieve skin inflammation and achieve anti-inflammatory, repair and soothing effects. Attached Figure Description

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

[0038] The absorbance measured from gallic acid was used to establish a regression equation: y = 10.689x + 0.0051, R0 2 =0.9996, gallic acid showed a good linear relationship with absorbance within the range of mass concentrations set in the experiment.

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

[0040] The absorbance measured by rutin was used to establish a regression equation: y = 1.42x - 0.076, R0 2 =0.9998, indicating that rutin showed a good linear relationship with absorbance within the range of mass concentrations set in the experiment.

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

[0042] A regression equation was established based on the absorbance measured from bovine serum albumin: y = 0.456x + 0.053, R0 2 =0.9991, indicating that bovine serum albumin showed a good linear relationship with absorbance within the range of mass concentrations set in the experiment. Detailed Implementation

[0043] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the tables in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0044] The following examples and comparative examples of the present invention are shown to provide a more detailed description of the compositions of the present invention, but the present invention is not limited thereto.

[0045] The present invention does not limit the source of the raw materials used. Unless otherwise specified, the raw materials used in the present invention are all commercially available products in this technical field.

[0046] The pectinase used in the following examples was purchased from Nanning Pangbo Biotechnology Co., Ltd., with a specification of 30,000 u / g; the cellulase was purchased from Nanning Pangbo Biotechnology 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: A method for preparing purslane extract

[0048] Includes the following steps:

[0049] (1) Wash, dry and pulverize the purslane to 100-120 mesh to obtain purslane powder;

[0050] (2) Add 10g of purslane powder to a mixed solution of 75% ethanol and 70% acetone by volume, with a volume ratio of 2:1 and a material-liquid ratio of 1g:25mL. Use ultrasound-assisted extraction with a power of 70W, an extraction temperature of 50℃, and a time of 40min. Filter to obtain filtrate 1 and filter residue.

[0051] (3) Add water to the filter residue until the residue is covered, then add the compound enzyme and perform enzymatic extraction for 1.5 hours. Filter to obtain filtrate 2.

[0052] (4) Combine filtrate 1 and filtrate 2, add sodium alginate and dextrin in a mass ratio of 4:1, stir, let stand for 18 hours, filter, and obtain the extract;

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

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

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

[0056] Example 2: A method for preparing purslane extract

[0057] Includes the following steps:

[0058] (1) Wash, dry and pulverize the purslane to 100-120 mesh to obtain purslane powder;

[0059] (2) Add 10g of purslane powder to a mixed solution of 70% ethanol and 60% acetone by volume, with a volume ratio of 3:1 for ethanol to acetone and a material-liquid ratio of 1g:10mL. Use ultrasound-assisted extraction with a power of 80W, an extraction temperature of 40℃, and a time of 60min. Filter to obtain filtrate 1 and filter residue.

[0060] (3) Add water to the filter residue until the residue is submerged, then add the compound enzyme for enzymatic extraction, filter, and obtain filtrate 2;

[0061] (4) Combine filtrate 1 and filtrate 2, add sodium alginate and dextrin in a mass ratio of 3:1, stir, let stand for 15 hours, filter, and obtain the extract;

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

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

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

[0065] Example 3: A method for preparing purslane extract

[0066] Includes the following steps:

[0067] (1) Wash, dry and pulverize the purslane to 100-120 mesh to obtain purslane powder;

[0068] (2) Add 10g of purslane powder to a mixed solution of 80% ethanol and 70% acetone by volume, with a volume ratio of 3:1 for ethanol to acetone and a material-liquid ratio of 1g:30mL. Use ultrasound-assisted extraction with a power of 80W, an extraction temperature of 40℃, and a time of 30min. Filter to obtain filtrate 1 and filter residue.

[0069] (3) Add water to the filter residue until the residue is submerged, then add the compound enzyme for enzymatic extraction, filter, and obtain filtrate 2;

[0070] (4) Combine filtrate 1 and filtrate 2, add sodium alginate and dextrin in a mass ratio of 5:1, stir, let stand for 20 hours, filter, and obtain the extract;

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

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

[0073] The amount of clarifying agent 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% ethanol by volume is used for extraction, while the rest is the same as in 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, while the rest is the same as in Example 1.

[0078] Comparative Example 3

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

[0080] Comparative Example 4

[0081] The difference from Example 1 is that only sodium alginate is used as a clarifying agent, while everything else is the same as in Example 1.

[0082] Comparative Example 5

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

[0084] Effect Experiment:

[0085] 1. Detection of total polyphenol content

[0086] The Folin-Ciocalteu method was used.

[0087] Dilute the purslane extracts obtained in step (5) of Examples 1-3 and Comparative Examples 1-3 to prepare solutions with concentrations in the range of 0.1-0.5 mg / mL. Add 2.5 mL of 0.1 mol / L Folin-Ciocalteu reagent and 2 mL of 75 g / L sodium carbonate solution sequentially, shake well, and react in a water bath at 45°C for 15 min. Measure the absorbance at 765 nm. Using gallic acid as a standard, plot a regression curve with gallic acid concentration as the x-axis and absorbance as the y-axis (see Appendix). Figure 1 The concentration of total polyphenols in the crude extract of purslane was calculated using a standard curve (calculated as equivalent gallic acid concentration). The extraction rate of total polyphenols was expressed as mass concentration, as shown in formula (1).

[0088] ω=1000×CV n / m×100%(1)

[0089] In the formula: ω is the total polyphenol content, g / g; C is the mass concentration of gallic acid, mg / mL; V is the volume of the purslane extract, mL; n is the dilution factor of the purslane extract; and 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] As can be seen from the test results in Table 1 above, the total polyphenol content in the purslane extract obtained by the extraction methods in Examples 1-3 of this invention is significantly higher than that in Comparative Examples 1-3, and the total polyphenol extraction rate can reach more than 3.5%. However, in Comparative Examples 1-2, the extraction efficiency of total polyphenols is significantly reduced by using only ethanol or only acetone. In Comparative Example 3, changing the volume fraction 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] The sodium nitrite-aluminum chloride reaction system was adopted.

[0096] Dilute the purslane extracts obtained in step (5) of Examples 1-3 and Comparative Examples 1-3 to prepare solutions with concentrations in the range of 0.1-0.5 mg / mL. Add 0.5 mL of 50 g / L sodium nitrite solution sequentially, shake well, let stand for 6 min, then add 0.5 mL of 100 g / L aluminum nitrate solution, shake well, let stand for 6 min, add 4 mL of 40 g / L sodium hydroxide solution, add water to make up to 10 mL, let stand for 15 min, and measure the absorbance at 510 nm. Using rutin as a standard, plot a regression curve with rutin mass concentration as the x-axis and absorbance as the y-axis (see Appendix). Figure 2 The concentration of total flavonoids in the crude extract of purslane was calculated using a standard curve (calculated as equivalent to rutin concentration). The extraction rate of flavonoids was expressed as mass concentration, as shown in formula (2).

[0097] ω=1000×CV n / m×100%(2)

[0098] In the formula: ω is the total flavonoid content, g / g; C is the mass concentration of rutin, mg / mL; V is the volume of the purslane extract, mL; n is the dilution factor of the purslane extract solution; and m is the mass of purslane powder, g.

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

[0100] Table 2

[0101] Total flavonoid extraction yield % 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] As can be seen from the test results in Table 2 above, the total flavonoid content in the purslane extract obtained by the extraction methods in Examples 1-3 of this invention is significantly higher than that in Comparative Examples 1-3, and the total flavonoid extraction rate can reach more than 3.9%. However, in Comparative Examples 1-2, the extraction efficiency of total flavonoids is significantly reduced by using only ethanol or only acetone. In Comparative Example 3, changing the volume fraction of ethanol and acetone has little effect on the dissolution of total flavonoids, but it will significantly affect the extraction efficiency of polyphenols.

[0103] 3. Protein content determination

[0104] Take the extracts from step (4) of Examples 1-3 and Comparative Examples 4-5, and the purslane extract obtained in step (5), respectively, and add 85% ethanol to prepare a purslane extract solution of 5 mg / ml. Take 1 ml of each extract and prepared solution, add 4.00 ml of Coomassie Brilliant Blue G-250 colorimetric solution, mix well, let stand at room temperature for 3 min, and measure the absorbance at 595 nm. Using bovine serum albumin as a standard, plot a regression curve with protein concentration as the x-axis and absorbance as the y-axis (see Appendix). Figure 3 The protein concentrations in the extract and purslane extract were calculated using a standard curve (based on equivalent bovine serum albumin concentrations). 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 clarifying agent provided by the present invention has a good removal effect on removing proteins from the extract, and the protein removal rate can reach more than 40%. In Comparative Example 4, only one clarifying agent was used, and the protein removal effect was significantly weakened. In Comparative Example 5, the protein removal effect of Sevage reagent was comparable to that of the examples.

[0111] 4. Detection of total flavonoid and total polyphenol loss rates

[0112] Take the extracts from step (4) of Examples 1-3 and Comparative Examples 4-5, and the purslane extract obtained in step (5), respectively, and add 85% ethanol to prepare a purslane extract solution of 5 mg / ml. Take 1 ml of each extract and prepared solution, and determine the total flavonoid and total polyphenol content in the extract and prepared solution according to the methods described above for "Total Polyphenol Content Detection" and "Total Flavonoid Content Determination", respectively, and calculate the loss rate.

[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 % = [(total polyphenol content in crude purslane extract - total polyphenol content in purslane extract) / total polyphenol content in 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 clarifying agent provided by the present invention is used to remove proteins from the extract, it has a low flavonoid loss rate and polyphenol loss rate, which can ensure that the final purslane extract has a high content of total flavonoids and total polyphenols. In Comparative Example 4, only one clarifying agent was used, and the protein removal effect was significantly weakened, but the flavonoid loss rate and polyphenol loss rate were the same as those in the example, and the overall purity of total flavonoids and total polyphenols was relatively low. In Comparative Example 5, the protein removal effect of Sevage reagent was comparable to that in the example, but the flavonoid loss rate and polyphenol loss rate increased significantly, which significantly reduced the yield of total flavonoids and total polyphenols.

[0120] Obviously, the described embodiments are only individual embodiments of the present invention, and not all embodiments. All other implementations obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the protection scope of the present invention.

Claims

1. A method for preparing purslane extract, characterized in that: Includes the following steps: (1) The purslane is washed, dried and crushed to obtain purslane powder; (2) Add purslane powder to the mixed solution for ultrasonic-assisted extraction, filter, and obtain filtrate 1 and filter residue; (3) Add water to the filter residue, then add the compound enzyme, perform enzymatic extraction, filter, and obtain filtrate 2; (4) Combine filtrate 1 and filtrate 2, add clarifying agent, stir, let stand, and filter to obtain extract; (5) After decolorizing the obtained extract, the ethanol and acetone were removed by rotary evaporation and concentrated, and then freeze-dried to obtain the purslane extract. The complex enzyme mentioned in step (3) is a mixture of cellulase, pectinase and flavor protease, with a mass ratio of 3-5:2-3:

1. The mixed solution mentioned in step (2) is a mixture of ethanol and acetone, wherein the volume ratio of ethanol to acetone is 2-3:1, and the volume fractions of ethanol and acetone are 75% and 70%; or 70% and 60%; or 80% and 70%. The clarifying agent is sodium alginate and dextrin, with a mass ratio of 3-5:1; The amount of clarifying agent added is 0.5-1.0% of the crude extract.

2. The preparation method according to claim 1, characterized in that: The mass ratio of cellulase, pectinase and flavor protease is 4:3:

1.

3. The preparation method according to claim 1, characterized in that: The amount of the compound enzyme added is 1-3% of the mass of the filter residue.

4. The preparation method according to claim 1, characterized in that: The ultrasonic power is 60-80W, the extraction temperature is 25℃, and the extraction time is 30-60min.

5. The purslane extract prepared by the preparation method according to any one of claims 1-4.

6. The application of the purslane extract prepared by the method according to any one of claims 1-4 in the preparation of cosmetics with antibacterial effects, characterized in that: The purslane extract can be added directly to cosmetics or dissolved in propylene glycol solution before being added to cosmetics.

7. A cosmetic with antibacterial properties, wherein the cosmetic comprises purslane extract prepared by the preparation method according to any one of claims 1-4.

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