Anti-aging golden camellia fermentation liquor as well as preparation method and application thereof
By adding a mixture of ferulic acid complex and tea polyphenols during the fermentation process of Camellia chrysantha, a stable conjugated system and hydrogen bond network are formed, which solves the problem of insufficient antioxidant properties of Camellia chrysantha fermentation liquid and achieves stronger antioxidant and anti-aging effects.
Patent Information
- Application Number
- CN202511137326.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-14
- Publication Date
- 2025-11-07
AI Technical Summary
During the fermentation process of Lactobacillus in Camellia chrysantha, active ingredients such as polyphenols and flavonoids are easily oxidized and degraded, leading to reduced antioxidant activity and affecting anti-aging effects.
Lactobacillus fermentation of Camellia chrysantha and the addition of an antioxidant composition, including a mixture of ferulic acid complex and tea polyphenols, neutralizes free radicals and prevents the generation of new free radicals by forming a stable conjugated system and hydrogen bond network. Ferulic acid is encapsulated using Tremella fuciformis polysaccharide and soy protein isolate nanocarriers to improve stability.
It significantly improved the antioxidant properties of Camellia chrysantha fermentation liquid, prolonged the free radical quenching time, reduced oxidative damage from lactobacilli, and enhanced the anti-aging effect.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the cosmetic technical field, more particularly, it relates to an anti-aging camellia sinensis var. assamica fermentation liquor and a preparation method and application thereof. BACKGROUND
[0002] The natural extract prepared by the microbial fermentation process can release the natural active ingredients more fully in the fermentation process, and improve the utilization rate. In the fermentation process, the microorganisms produce some secondary metabolites, especially some hydrolytic enzymes, which can hydrolyze some macromolecular substances such as proteins and polysaccharides into small molecular active substances with low molecular weight and high safety, which are easy to be absorbed by the human skin. Microbial fermentation is also a current research hotspot, which is safe, green, environmentally friendly, energy-saving, and less polluting, and conforms to the current trend.
[0003] The ancient Chinese medical works "Materia Medica", the modern medical works "Guangxi Medicinal Plant Catalogue", "Chinese Medicine Flower Catalogue" and the like have recorded that the camellia sinensis var. assamica is used for leaves and flowers, has a bitter and astringent taste, a neutral nature, and has the effects of clearing heat and resolving toxins, generating saliva and quenching thirst, and diuresis and dampness expelling. The lactobacillus has a unique effect in the fermentation of the camellia sinensis var. assamica probiotic, the camellia sinensis var. assamica is rich in active ingredients such as flavonoids, polysaccharides, and polyphenols, and has certain antioxidant, anti-aging, and anti-inflammatory effects. However, in the fermentation process of the camellia sinensis var. assamica and the lactobacillus, the active ingredients such as polyphenols and flavonoids in the camellia sinensis var. assamica are easily oxidized and degraded, which may lead to a decrease in antioxidant activity. SUMMARY
[0004] In order to improve the antioxidant activity of the anti-aging camellia sinensis var. assamica fermentation liquor, the present application provides an anti-aging camellia sinensis var. assamica fermentation liquor and a preparation method and application thereof.
[0005] In a first aspect, the present application provides a preparation method of an anti-aging camellia sinensis var. assamica fermentation liquor, which adopts the following technical scheme:
[0006] A preparation method of an anti-aging camellia sinensis var. assamica fermentation liquor, comprising fermenting the camellia sinensis var. assamica by using lactobacillus and adding an antioxidant composition in the fermentation process, wherein the lactobacillus is lactobacillus casei SM003 with a preservation number of CGMCC NO. 26537.
[0007] The antioxidant composition is a mixture of ferulic acid complex and tea polyphenol.
[0008] Since lactic acid bacteria produce active oxygen in the metabolic process, these active oxygen are easy to attack the phenolic hydroxyl structure of polyphenols and flavonoids, which can destroy the cell structure and reduce the antioxidant activity. The phenolic hydroxyl and double bond conjugated system in the molecule of ferulic acid can provide active hydrogen atoms to neutralize superoxide anion and hydroxyl radicals. Tea polyphenols contain multiple positive phenolic hydroxyl groups, which have strong hydrogen atom donor ability to neutralize free radicals. The methoxy group of ferulic acid can form a hydrogen bond with the phenolic hydroxyl group of tea polyphenols to construct a stable conjugated system. Through the "fire extinguishing" of tea polyphenols on the generated free radicals and the "source breaking" of ferulic acid to prevent the generation of new free radicals, a three-dimensional protective network is formed.
[0009] Preferably, the weight ratio of the ferulic acid complex and tea polyphenols is (1-2):1.
[0010] When the weight ratio of the ferulic acid complex and tea polyphenols is (1-2):1, it is beneficial to improve the hydrogen bond interaction between ferulic acid and tea polyphenols, to simultaneously scavenge multiple free radicals, and to form a stable complex through the hydrogen bond between the methoxy group of ferulic acid and the phenolic hydroxyl group of tea polyphenols, thereby prolonging the free radical quenching time. Meanwhile, a higher proportion of ferulic acid preferentially neutralizes the active oxygen generated in the early stage of lactic acid bacteria metabolism, reduces the oxidative damage to the bacterial cells, and a lower proportion of tea polyphenols makes it less likely to affect the growth of lactic acid bacteria.
[0011] Preferably, the ferulic acid complex is a tremella polysaccharide-soy protein isolate nanocarrier loaded with ferulic acid.
[0012] Ferulic acid is a naturally occurring bioactive substance with strong antioxidant activity, but its stability is poor, so its antioxidant activity may be reduced during use. The hydrophobic cavity of soy protein isolate and the hydrophilic network of tremella polysaccharide can together encapsulate ferulic acid, making it less likely to directly contact oxygen, light, and other degradation factors. Meanwhile, the nanocarrier can slowly release ferulic acid, thereby prolonging the antioxidant effect.
[0013] Preferably, the ferulic acid complex comprises the following raw materials: soy protein isolate, ferulic acid, tremella polysaccharide, and deionized water.
[0014] Soy protein isolate can provide the skeleton structure of the nanocarrier, and its amino acid residues can form hydrogen bonds with ferulic acid, which is beneficial to the encapsulation of ferulic acid. The hydroxyl groups of tremella polysaccharide intertwine with soy protein isolate to form a three-dimensional network structure, which is beneficial to enhancing the stability of the nanocarrier. Meanwhile, tremella polysaccharide has good antioxidant performance, which is beneficial to further improving the overall antioxidant performance.
[0015] Preferably, the preparation method of the ferulic acid complex is as follows: soy protein isolate powder is dissolved in deionized water, ferulic acid is dissolved in an ethanol solution and slowly added to the soy protein isolate solution, and then tremella polysaccharide is added.
[0016] Preferably, the weight ratio of the soybean protein isolate, ferulic acid and tremella polysaccharide is (50-150):(2-6):25.
[0017] When the weight ratio of the soybean protein isolate, ferulic acid and tremella polysaccharide is (50-150):(2-6):25, the ferulic acid can be fully embedded in the hydrophobic cavity of the soybean protein isolate, and the carrier is not prone to overload leakage due to excessive amount, and the encapsulation rate is improved, thereby improving the stability of the ferulic acid.
[0018] Preferably, the preparation method of the antioxidant composition is as follows: dissolving tea polyphenols in deionized water, slowly adding the ferulic acid complex to the tea polyphenol aqueous solution, stirring, then rotary evaporation, and finally freeze-drying.
[0019] Preferably, Lactobacillus casei is inoculated in a culture medium to obtain a seed liquid, Camellia nitidissima is crushed and sieved through a 40-mesh screen, 0.8-1.2% Camellia nitidissima powder, 2-5% glucose, 1-3% peptone, 0.5-2% yeast powder, 0.1-0.3% potassium dihydrogen phosphate, 0.05-0.1% magnesium sulfate and 0.05-0.2% antioxidant composition are added to a fermentation tank, and the seed liquid is inoculated into the fermentation tank for constant temperature culture according to a 6.66% inoculation amount, followed by filtration, sterilization and addition of a preservative to obtain the Camellia nitidissima fermentation liquid.
[0020] Glucose as a carbon source is conducive to promoting the rapid proliferation of Lactobacillus, peptone and yeast powder provide complex nitrogen source and B vitamins to ensure the activity of the enzyme system of the bacterial cells, which is conducive to improving the polysaccharide conversion rate, potassium dihydrogen phosphate is conducive to inhibiting the oxidative polymerization of Camellia nitidissima polyphenols under acidic conditions, and magnesium sulfate is conducive to activating key glycolytic enzymes.
[0021] In a second aspect, the present application provides an anti-aging Camellia nitidissima fermentation liquid, which adopts the following technical solution:
[0022] An anti-aging Camellia nitidissima fermentation liquid is prepared by the above preparation method.
[0023] In a third aspect, the present application provides an anti-aging cosmetic, which adopts the following technical solution:
[0024] An anti-aging cosmetic contains the above Camellia nitidissima fermentation liquid as the main active ingredient or the only active ingredient.
[0025] In summary, the present application has the following beneficial effects:
[0026] 1. The phenolic hydroxyl group and double bond conjugated system in the ferulic acid molecule can provide active hydrogen atoms to neutralize superoxide anions and hydroxyl radicals. Tea polyphenols contain multiple dominant phenolic hydroxyl groups, which have a strong hydrogen atom donor ability to neutralize free radicals. In addition, the methoxy group of ferulic acid can form hydrogen bonds with the phenolic hydroxyl group of tea polyphenols to build a stable conjugated system. Through tea polyphenols "extinguishing" the free radicals that have already been generated, and ferulic acid "cutting off the source" to prevent the generation of new free radicals, a three-dimensional protective network is formed.
[0027] 2. When the weight ratio of ferulic acid complex to tea polyphenols is (1-2):1, it is beneficial to enhance the hydrogen bonding between ferulic acid and tea polyphenols, which is conducive to the simultaneous scavenging of multiple free radicals. The methoxy group of ferulic acid and the phenolic hydroxyl group of tea polyphenols form a stable complex through hydrogen bonding, thereby prolonging the free radical quenching time. At the same time, the higher proportion of ferulic acid preferentially neutralizes the reactive oxygen species generated in the early stage of lactobacillus metabolism, reducing oxidative damage to the bacteria. The lower proportion of tea polyphenols makes it less likely to affect the growth of lactobacillus.
[0028] 3. Ferulic acid is a naturally sourced bioactive substance with strong antioxidant properties. However, due to its poor stability, its antioxidant properties may be reduced during use. The hydrophobic cavity of soy protein isolate and the hydrophilic network of tremella polysaccharide can jointly encapsulate ferulic acid, making it less susceptible to direct contact with degradation factors such as oxygen and light. At the same time, the nanocarrier can slowly release ferulic acid, thereby prolonging the antioxidant effect. Detailed Implementation
[0029] The present application will be further described in detail below with reference to Examples 1-9 and Comparative Examples 1-4.
[0030] The strain used in this application is Lactobacillus casei SM003, which is deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO.26537 and deposit date of February 10, 2023.
[0031] Example 1
[0032] This embodiment provides an anti-aging golden camellia fermented liquid, the preparation method of which includes the following steps:
[0033] S1: Dissolve soy protein isolate powder in deionized water, dissolve ferulic acid in ethanol solution and slowly add it dropwise to the soy protein isolate solution, then add tremella polysaccharide to obtain ferulic acid complex.
[0034] S2: Dissolve tea polyphenols in deionized water, slowly add ferulic acid complex dropwise to the tea polyphenol aqueous solution, stir, then rotary evaporate, and finally freeze dry to obtain an antioxidant composition;
[0035] S3: Lactobacillus casei was inoculated into the culture medium to obtain a seed liquid, which was cultured at 37℃ for 24h;
[0036] S4: Camellia nitidissima was put into a pulverizer for pulverization, and Camellia nitidissima powder was obtained by passing through a 40-mesh screen;
[0037] S5: 1% Camellia nitidissima powder, 3.5% glucose, 2% peptone, 1.25% yeast powder, 0.2% potassium dihydrogen phosphate, 0.075% magnesium sulfate and 0.125% antioxidant composition were added into a fermentation tank, and the balance was deionized water, which was sterilized at 121℃ for 20min, and then cooled to 25℃;
[0038] S6: The seed liquid was inoculated into the fermentation tank for constant temperature culture for 36h according to an inoculation amount of 6.66%, and then impurities were removed by filtration, sterilization and addition of a preservative to obtain a Camellia nitidissima fermentation liquid;
[0039] The weight ratio of the ferulic acid compound and the tea polyphenol is 1.5:1.
[0040] The weight ratio of the soybean protein isolate, the ferulic acid and the tremella polysaccharide is 100:4:25.
[0041] Examples 2-3
[0042] The difference from Example 1 is that the weight ratio of the antioxidant composition is different, as shown in Table 1.
[0043] Table 1 Weight ratio of antioxidant composition in Examples 1-3
[0044] Example 1 Example 2 Example 3 ferulic acid complex 1.5 1 2 tea polyphenols 1 1 1
[0045] Examples 4-5
[0046] The difference from Example 1 is that the weight ratio of the components of the ferulic acid compound is different, as shown in Table 2.
[0047] Table 2 Weight ratio of ferulic acid compound in Examples 1 and Examples 4-5
[0048] Example 1 Example 4 Example 5 soy protein isolate 100 50 150 ferulic acid 4 6 2 tremella polysaccharide 25 25 25
[0049] Examples 6-7
[0050] The difference from Example 1 is that the addition amount of the components of the culture medium is different, as shown in Table 2.
[0051] Table 2 Addition amount of components of culture medium in Examples 1 and Examples 6-7
[0052] Example 1 Example 6 Example 7 camellia sinensis powder 1 0.8 1.2 glucose 3.5 5 2 peptone 2 3 1 yeast powder 1.25 0.5 2 potassium dihydrogen phosphate 0.2 0.1 0.3 magnesium sulfate 0.075 0.1 0.05 antioxidant composition 0.125 0.2 0.05 deionized water balance balance balance balance
[0053] Example 8
[0054] The difference from Example 1 is that the weight ratio of ferulic acid complex and tea polyphenol is 3:1.
[0055] Example 9
[0056] The difference from Example 1 is that the weight ratio of soybean protein isolate, ferulic acid, and tremella polysaccharide is 25:1:25.
[0057] Comparative Example 1
[0058] The difference from Example 1 is that the antioxidant composition is no longer added.
[0059] Comparative Example 2
[0060] The difference from Example 1 is that tea polyphenol is no longer added.
[0061] Comparative Example 3
[0062] The difference from Example 1 is that ferulic acid complex is no longer added.
[0063] Comparative Example 4
[0064] The difference from Example 1 is that the antioxidant composition is a mixture of ferulic acid and tea polyphenol.
[0065] Performance detection test
[0066] I. Antioxidant performance
[0067] Three samples were taken from each of Examples 1-9 and Comparative Examples 1-4, and sample solutions with concentrations of 0.5%, 1%, 3%, 5%, and 10% were prepared. 0.12 mg / mL of free radical ethanol solution was added to each sample solution, which was gently shaken and allowed to stand at 25°C for 5 min. Each reaction solution was then transferred to a 1 cm cuvette, and the absorbance was measured at 517 nm. The free radical scavenging rate was calculated, and the average value was taken.
[0068] The test data are shown in Table 3.
[0069] Table 3 Antioxidant performance test table for Examples 1-9 and Comparative Examples 1-4
[0070]
[0071]
[0072] It can be seen from the combination of Example 1 and Comparative Example 1 and Table 3 that, relative to Example 1, the absorbance of each concentration sample solution of Comparative Example 1 is obviously increased, and the free radical scavenging rate of each concentration sample solution of Comparative Example 1 is greatly decreased, thus indicating that, relative to no addition of the antioxidant composition, the addition of the antioxidant composition can effectively improve the antioxidant performance of the Camellia sinensis var. assamica fermentation liquor.
[0073] The reason is that the phenolic hydroxyl group and the double bond conjugated system in the ferulic acid molecule can provide active hydrogen atoms to neutralize superoxide anions and hydroxyl radicals, tea polyphenols contain multiple ortho-position phenolic hydroxyl groups and have strong hydrogen atom donor capacity to neutralize free radicals, and the methoxy group of ferulic acid can form a hydrogen bond with the phenolic hydroxyl group of tea polyphenols to construct a stable conjugated system, thereby extinguishing the generated free radicals by tea polyphenols and stopping the generation of new free radicals by ferulic acid, forming a three-dimensional protective net.
[0074] It can be seen from the combination of Example 1 and Comparative Example 2 and Table 3 that, relative to Example 1, the absorbance of each concentration sample solution of Comparative Example 2 is obviously increased, and the free radical scavenging rate of each concentration sample solution of Comparative Example 1 is greatly decreased, thus indicating that, relative to the addition of only the ferulic acid complex, the addition of the mixture of the ferulic acid complex and tea polyphenols can effectively improve the antioxidant performance of the Camellia sinensis var. assamica fermentation liquor.
[0075] It can be seen from the combination of Example 1 and Comparative Example 3 and Table 3 that, relative to Example 1, the absorbance of each concentration sample solution of Comparative Example 3 is obviously increased, and the free radical scavenging rate of each concentration sample solution of Comparative Example 3 is greatly decreased, thus indicating that, relative to the addition of only tea polyphenols, the addition of the mixture of the ferulic acid complex and tea polyphenols can effectively improve the antioxidant performance of the Camellia sinensis var. assamica fermentation liquor.
[0076] It can be seen from the combination of Example 1 and Comparative Example 4 and Table 3 that, relative to Example 1, the absorbance of each concentration sample solution of Comparative Example 4 is obviously increased, and the free radical scavenging rate of each concentration sample solution of Comparative Example 4 is greatly decreased, thus indicating that, relative to the addition of the mixture of ferulic acid and tea polyphenols, the addition of the mixture of the ferulic acid complex and tea polyphenols can effectively improve the antioxidant performance of the Camellia sinensis var. assamica fermentation liquor.
[0077] The reason is that the hydrophobic cavity of soybean protein isolate and the hydrophilic network of tremella polysaccharide can jointly wrap up ferulic acid, so that ferulic acid is not easy to directly contact oxygen, light and other degradation factors, and the nano carrier can slowly release ferulic acid, thereby prolonging the antioxidant effect, soybean protein isolate can provide the skeleton structure of the nano carrier, and the amino acid residues can form hydrogen bonds with ferulic acid, which is beneficial to the wrapping of ferulic acid, the hydroxyl groups of tremella polysaccharide are intertwined with soybean protein isolate, forming a three-dimensional network structure, which is beneficial to enhancing the stability of the nano carrier, and tremella polysaccharide has good antioxidant performance, which is beneficial to further improving the overall antioxidant performance.
[0078] It can be seen from the combination of example 1 and examples 2-3 and table 3 that, compared with example 1, the absorbance of each concentration sample solution in examples 2 and 3 increases, and the free radical scavenging rate of each concentration sample solution in examples 2 and 3 decreases, which indicates that the weight ratio of the antioxidant composition affects the antioxidant performance of the camellia sinensis fermentation liquor, and the weight ratio of the antioxidant composition in example 1 is optimal.
[0079] It can be seen from the combination of example 1 and examples 4-5 and table 3 that, compared with example 1, the absorbance of each concentration sample solution in examples 4 and 5 increases, and the free radical scavenging rate of each concentration sample solution in examples 4 and 5 decreases, which indicates that the weight ratio of the ferulic acid complex components affects the antioxidant performance of the camellia sinensis fermentation liquor, and the weight ratio of the ferulic acid complex components in example 1 is optimal.
[0080] It can be seen from the combination of example 1 and examples 6-7 and table 3 that, compared with example 1, the absorbance of each concentration sample solution in examples 6 and 7 increases, and the free radical scavenging rate of each concentration sample solution in examples 6 and 7 decreases, which indicates that the addition amount of the culture medium components affects the antioxidant performance of the camellia sinensis fermentation liquor, and the addition amount of the culture medium components in example 1 is optimal.
[0081] It can be seen from the combination of example 1 and example 8 and table 3 that, compared with example 1, the absorbance of each concentration sample solution in example 8 increases, and the free radical scavenging rate of each concentration sample solution in example 8 decreases, which indicates that the weight ratio of the antioxidant composition affects the antioxidant performance of the camellia sinensis fermentation liquor, and the weight ratio of the antioxidant composition in example 1 is optimal.
[0082] The reason is that when the weight ratio of ferulic acid complex and tea polyphenols is (1-2): 1, it is beneficial to improve the hydrogen bond interaction between ferulic acid and tea polyphenols, and it is beneficial to scavenge multiple free radicals at the same time. The methoxy group of ferulic acid and the phenolic hydroxyl group of tea polyphenols form a stable complex through hydrogen bond, thereby prolonging the free radical quenching time. At the same time, a higher proportion of ferulic acid preferentially neutralizes the active oxygen produced in the early stage of lactobacillus metabolism, reduces the oxidative damage to the bacterial body, and a lower proportion of tea polyphenols makes it difficult to affect the growth of lactobacillus.
[0083] It can be seen from the combination of Example 1 and Example 9 and Table 3 that the absorbance of each concentration sample solution in Example 9 is increased compared with Example 1, and the free radical scavenging rate of each concentration sample solution in Example 9 is decreased, which shows that the weight ratio of soybean protein isolate, ferulic acid and tremella polysaccharide affects the antioxidant performance of the camellia sinensis fermentation liquid, and the weight ratio of soybean protein isolate, ferulic acid and tremella polysaccharide in Example 1 is the optimal.
[0084] The reason is that when the weight ratio of soybean protein isolate, ferulic acid and tremella polysaccharide is (50-150):(2-6):25, it is beneficial for ferulic acid to fully embed in the hydrophobic cavity of soybean protein isolate, and it is not easy to cause carrier overload leakage due to excessive amount, and at the same time it is beneficial to improve the encapsulation efficiency, thereby improving the stability of ferulic acid.
[0085] The specific embodiments are only an explanation of the present application, and are not a limitation of the present application. Those skilled in the art can make modifications to the embodiments without creative contribution after reading the present specification, but as long as the modifications are within the scope of the claims of the present application, they are protected by the patent law.
Claims
1. A method for preparing an anti-aging fermentation liquor of Camellia reticulata Lindl, characterized in that, The method comprises fermenting Camellia nitidissima by using lactobacillus, and adding an antioxidant composition in the fermentation process, wherein the lactobacillus is Lactobacillus casei SM003 with a preservation number of CGMCC NO.26537. The antioxidant composition is a mixture of ferulic acid complex and tea polyphenol.
2. The preparation method of the anti-aging fermentation liquor of the Camellia reticulata Lindl. according to claim 1, characterized in that The weight ratio of the ferulic acid complex and the tea polyphenol is (1-2):
1.
3. The preparation method of the anti-aging fermentation liquor of the Camellia reticulata Lindl. according to claim 2, characterized in that The ferulic acid complex is a silver ear polysaccharide-soybean protein isolate nanocarrier loaded ferulic acid.
4. The preparation method of the anti-aging fermentation liquor of the Camellia reticulata Lindl. according to claim 3, characterized in that, The ferulic acid complex comprises the following raw materials: soybean protein isolate, ferulic acid, silver ear polysaccharide and deionized water.
5. The preparation method of the anti-aging fermentation liquor of the Camellia reticulata Lindl. according to claim 4, characterized in that, The preparation method of the ferulic acid complex is as follows: the soybean protein isolate powder is dissolved in deionized water, the ferulic acid is dissolved in an ethanol solution and slowly added to the soybean protein isolate solution, and then the silver ear polysaccharide is added.
6. The preparation method of the anti-aging fermentation liquor of the Camellia reticulata Lindl. according to claim 5, characterized in that, The weight ratio of the soybean protein isolate, the ferulic acid and the silver ear polysaccharide is (50-150):(2-6):
25.
7. The preparation method of the anti-aging fermentation liquor of the Camellia reticulata Lindl. according to claim 1, characterized in that, The preparation method of the antioxidant composition is as follows: the tea polyphenol is dissolved in deionized water, the ferulic acid complex is slowly added to the tea polyphenol aqueous solution, stirring is performed, then rotary evaporation is performed, and finally freeze-drying is performed.
8. The preparation method of the anti-aging fermentation liquor of the Camellia reticulata Lindl. according to claim 1, characterized in that The method comprises the following steps: inoculating Lactobacillus casei in a culture medium to obtain a seed liquid, culturing the seed liquid at 35-39 DEG C for 23-25 hours, crushing Camellia nitidissima, passing the Camellia nitidissima through a 40-mesh screen, adding 0.8-1.2% Camellia nitidissima powder, 2-5% glucose, 1-3% peptone, 0.5-2% yeast powder, 0.1-0.3% potassium dihydrogen phosphate, 0.05-0.1% magnesium sulfate and 0.05-0.2% antioxidant composition and deionized water in a fermentation tank, inoculating the seed liquid into the fermentation tank according to a 6.66% inoculation amount to perform constant temperature culture, then performing impurity removal and sterilization, and adding a preservative to obtain the Camellia nitidissima fermentation liquid. 9.An anti-aging Camellia nitidissima fermentation liquid prepared by the preparation method of any one of claims 1-8. 10.An anti-aging cosmetic containing the Camellia nitidissima fermentation liquid of claim 9 as a main active ingredient or the only active ingredient.