Magnolia officinalis fermentation product with oil-controlling and dandruff-removing effects, and preparation and application thereof

Abstract

The invention belongs to the technical field of biological fermentation and cosmetics, and particularly relates to a cortex magnoliae officinalis fermented product with oil-controlling and dandruff-removing effects as well as preparation and application of the cortex magnoliae officinalis fermented product. The preparation method comprises the following steps: performing ethanol ultrasonic extraction on officinal magnolia bark powder to obtain an officinal magnolia bark extract; adding mangnolia officinalis, honeysuckle, green tea and pericarpium citri reticulatae powder into pure water, performing enzymolysis treatment by adopting cellulase and pectinase, then adding a carbon source, prebiotics and inorganic salt, performing high-temperature sterilization, performing cooling, then adding a mangnolia officinalis extract, and performing uniform mixing so as to obtain a fermentation culture medium; the method comprises the following steps: inoculating an aspergillus seed solution and a saccharomyces cerevisiae seed solution into a fermentation culture medium for first-step fermentation, heating and inactivating, cooling, inoculating fruit wine yeast for second-step fermentation, and sterilizing at high temperature, cooling and filtering after fermentation to obtain filtrate which is the cortex magnoliae officinalis fermented product with the effects of controlling oil and removing dandruff. According to the preparation method, enzymolysis and fermentation technologies are combined, and the honeysuckle, the green tea and the pericarpium citri reticulatae are fermented together, so that the antibacterial, anti-dandruff and oil-control effects of the mangnolia officinalis can be synergistically improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of biological fermentation and cosmetics, and specifically relates to a Magnolia officinalis fermentation product with oil control and dandruff removal effects and preparation and application thereof. BACKGROUND

[0002] Magnolia officinalis is a deciduous tree of Magnoliaceae Magnolia, with thick, brown bark that does not crack, and is oily and pungent. Magnolia officinalis extract is generally prepared by alcohol extraction and drying of dry bark, and is rich in magnolol and honokiol, and is widely used in health products, functional foods and cosmetics.

[0003] An invention with publication number CN 108159162 A discloses a fermentation product containing Magnolia officinalis raw material medicine and its preparation method and application. The raw material components of Magnolia officinalis, dried tangerine or orange peel, hawthorn, Malan and licorice are subjected to enzymatic extraction, and then subjected to fermentation by yeast and lactic acid bacteria. The main purpose of enzymatic extraction is to reduce the fermentation time, and the obtained fermentation product has significant digestion and accumulation effect. An invention with publication number CN 118058454 A discloses a method for preparing a functional food for enhancing the ability of immune cells based on fermented Magnolia officinalis. The fermentation substrate containing Eleocharis dulcis powder is fermented by Morchella and Saccharomyces cerevisiae. The obtained fermentation product is beneficial to promote the proliferation and differentiation of Naïve T cells, and also promotes the release of immune cell factors. An invention with publication number CN 119214984 A discloses a comprehensive conditioning composition for oil control and scalp repair. Lotus (NELUMBO NUCIFERA) leaf extract, PHELLODENDRON AMURENSE extract, Sophora flavescens root extract, Magnolia officinalis bark extract, schizophyllan and lactic acid bacillus fermentation lysate are used as functional components. The use of PHELLODENDRON AMURENSE extract and Sophora flavescens root extract, two kinds of plant antibacterial components, can inhibit Malassezia, and can solve the problem of dandruff and itching in the short term. Moreover, it is mild and non-irritating to the scalp. The use of lotus leaf extract and PHELLODENDRON AMURENSE extract, two kinds of plant oil balance components, can fundamentally solve the problem of dandruff and itching caused by excessive secretion of oil and fat in the long term. At the same time, the use of Magnolia officinalis bark extract, schizophyllan and lactic acid bacillus fermentation lysate can soothe and repair damaged scalp, and strengthen the barrier of scalp.

[0004] The above-mentioned prior art respectively discloses the effects of digestion promotion, immune enhancement and soothing and repairing damaged scalp and strengthening the barrier of scalp of the composition containing Magnolia officinalis extract component. There are few reports on how to obtain Magnolia officinalis active composition with enhanced antibacterial and bacteriostatic, oil control and dandruff removal effects. SUMMARY

[0005] In view of the defects and shortcomings of the prior art, the primary object of the present application is to provide a preparation method of Magnolia officinalis fermentation with oil control and dandruff removal effects.

[0006] Another object of the present application is to provide Magnolia officinalis fermentation with oil control and dandruff removal effects prepared by the above method.

[0007] Still another object of the present application is to provide the application of Magnolia officinalis fermentation with oil control and dandruff removal effects in hair care products.

[0008] The object of the present application is achieved by the following technical solutions. A preparation method of Magnolia officinalis fermentation with oil control and dandruff removal effects comprises the following preparation steps: (1) Magnolia officinalis extract preparation: dry Magnolia officinalis bark is powdered and added into ethanol, ultrasonic extraction is performed at 30-50°C, the filtrate is obtained by filtration, and concentrated and dried to obtain Magnolia officinalis extract; (2) Fermentation medium preparation: dry Magnolia officinalis bark, honeysuckle, green tea and dried tangerine peel are powdered and added into pure water, then cellulase and pectinase are added for enzymatic treatment under the condition of 35-45°C, and then carbon source, prebiotics and inorganic salt are added, high-temperature sterilization is performed, and then the Magnolia officinalis extract of step (1) is added and uniformly mixed to obtain a fermentation medium; (3) Strain fermentation: Aspergillus seed liquid and Saccharomyces cerevisiae seed liquid are inoculated into the fermentation medium of step (2), first-step fermentation is performed at 28-30°C, inactivation treatment is performed at 55-75°C after the completion of fermentation, then the temperature is reduced to 28-37°C, and second-step fermentation is performed by inoculating wine yeast, high-temperature sterilization is performed after the completion of fermentation, and then the obtained filtrate is Magnolia officinalis fermentation with oil control and dandruff removal effects.

[0009] Further, the material-liquid mass ratio of ultrasonic extraction in step (1) is 1:1-4, and the ultrasonic extraction time is 1-4h.

[0010] Further, the concentrated and dried in step (1) refers to concentrated and dried under reduced pressure at 40-60°C.

[0011] Further, the weight ratio of the dry Magnolia officinalis bark, honeysuckle, green tea and dried tangerine peel added into pure water in step (2) is: 10-20 parts of Magnolia officinalis bark, 7-10 parts of honeysuckle, 5-8 parts of green tea, 4-8 parts of dried tangerine peel and 60-120 parts of pure water; and the addition amount of the Magnolia officinalis extract is 8-15 parts.

[0012] Further, the cellulase is added in a mass concentration of 0.1-0.3%, and the pectinase is added in a mass concentration of 0.05-0.15%.

[0013] Further, the enzymatic treatment in step (2) is performed for 2-6 hours.

[0014] Further, the carbon source in step (2) is glucose, and the glucose is added in a mass concentration of 0.3-0.8%; the prebiotic is fructo-oligosaccharide, and the fructo-oligosaccharide is added in a mass concentration of 0.3-0.8%; the inorganic salt is magnesium sulfate and manganese sulfate, and the magnesium sulfate is added in a mass concentration of 0.1-0.3%, and the manganese sulfate is added in a mass concentration of 0.03-0.05%.

[0015] Further, the high-temperature sterilization in step (2) is performed at 115 DEG C for 20 minutes; and the cooling is performed to 40-60 DEG C.

[0016] Further, the inoculation mass concentration of the Aspergillus seed liquid in step (3) is 2-5%; and the inoculation mass concentration of the Saccharomyces cerevisiae seed liquid is 2-5%.

[0017] Further, the first-step fermentation in step (3) is performed for 36-48 hours under stirring at a rotation speed of 100-150 r / min.

[0018] Further, the inactivation treatment in step (3) is performed for 30 minutes.

[0019] Further, the inoculation mass concentration of the fruit wine yeast in step (3) is 3-6%.

[0020] Further, the second-step fermentation in step (3) is performed for 20-30 hours under stirring at a rotation speed of 100-150 r / min.

[0021] Further, the high-temperature sterilization in step (3) is performed at 85 DEG C for 30 minutes; the cooling is performed to 20-40 DEG C; and the filtration is performed by using a 0.1-micron filter membrane.

[0022] A Magnolia officinalis fermentation product with oil control and dandruff removal effects is prepared by the above method.

[0023] The Magnolia officinalis fermentation product with oil control and dandruff removal effects is applied to hair care products.

[0024] Compared with the prior art, the present application has the following advantages: (1) The preparation method of the present application adopts the mixed fermentation of Magnolia officinalis ultrasonic alcohol extract and Magnolia officinalis enzymatic extract, and the combination of enzymatic and fermentation technologies, which is helpful to the release of effective components in Magnolia officinalis and the increase of active component content, and thus the bacteriostatic, dandruff removal and oil control capabilities are improved.

[0025] (2) The preparation method of the present invention can synergistically enhance the antibacterial and anti-dandruff, oil control and anti-itch ability of Magnolia officinalis by fermenting honeysuckle, green tea and tangerine peel together, maintain the scalp microecology and make the scalp more moisturized and healthy. Detailed Implementation

[0026] The present invention will be further described in detail below with reference to embodiments, but the implementation of the present invention is not limited thereto.

[0027] The Aspergillus seed culture used in the following examples was purchased from Aspergillus brasiliensis (Brazilian Aspergillus) at Qilu University of Technology (Shandong Academy of Sciences). Aspergillus brasiliensis Seed culture; Saccharomyces cerevisiae seed culture is produced by Saccharomyces cerevisiae (… Saccharomyces cerevisiae YK-S001 (deposited at the China General Microbiological Culture Collection Center, accession number: CGMCC No. 28276) was activated and cultured; the fruit wine yeast was prepared by the following method: whole, unrotten, and undamaged grapes were taken, soaked in sterile water under sterile conditions, shaken on a shaker, and then samples were taken for serial dilution at a dilution gradient of 10. -1~ -7 Choose 10 -6 and 10 -7 The diluted solution was spread on a plate, and yeast colony morphology was selected for microscopic examination. Simultaneously, it was purified by streak plating on a medium containing 100 mg / L chloramphenicol. Example 1

[0028] A method for preparing Magnolia officinalis ferment with oil-controlling and dandruff-removing effects includes the following preparation steps: (1) Preparation of Magnolia officinalis extract: 45 parts by weight of dried Magnolia officinalis bark were powdered and added to 100 parts by weight of ethanol. The mixture was extracted by ultrasonication at 40°C for 2 hours. After extraction, the solid phase components were removed by filtration. The extract was concentrated and dried under reduced pressure at 50°C to obtain Magnolia officinalis extract for later use.

[0029] (2) Preparation of fermentation medium: According to the mass fraction, 15 parts of dried Magnolia officinalis bark, 8 parts of honeysuckle, 7 parts of green tea and 6 parts of dried tangerine peel were ground into powder and added to 100 parts of pure water. The mixture was heated to 40°C, and 0.2% cellulase and 0.1% pectinase were added for enzymatic hydrolysis for 4 hours. Then, 0.5% glucose, 0.5% fructooligosaccharide, 0.2% magnesium sulfate and 0.04% manganese sulfate were added and mixed evenly. The mixture was sterilized at 115°C for 20 minutes. After sterilization, the mixture was cooled to about 50°C. Under sterile conditions, 10 parts of Magnolia officinalis extract from step (1) were added and mixed evenly to obtain the fermentation medium.

[0030] (3) strain fermentation: the aspergillus seed liquid and the saccharomyces cerevisiae seed liquid are inoculated into the fermentation medium of step (2) at a 3wt% inoculation amount, the first step fermentation is carried out at a temperature of 28-30℃, the fermentation stirring speed is 120r / min, the fermentation time is 40h, after the fermentation is completed, 68℃ inactivation treatment is carried out for 30min, then the temperature is reduced to 30℃, 4% fruit wine yeast is inoculated for the second step fermentation, the fermentation stirring speed is 120r / min, the fermentation time is 24h, after the fermentation is completed, 85℃ sterilization is carried out for 30min, the temperature is cooled to about 37℃, 0.1μm filter membrane filtration is carried out, and the obtained filtrate is the magnolia officinalis fermented product with the oil control and dandruff removal effects. The appearance is yellow and semitransparent liquid. Example 2

[0031] A preparation method of a magnolia officinalis fermented product with oil control and dandruff removal effects, comprising the following preparation steps: (1) magnolia officinalis extract preparation: 40 parts of dried magnolia officinalis bark is weighed, powdered, and then added into 60 parts of ethanol, ultrasonic extraction is carried out at 50℃ for 1h, after the extraction is completed, the solid phase components are removed by filtration, the extraction liquid is concentrated and dried under reduced pressure at 60℃, and the magnolia officinalis extract is obtained for standby use.

[0032] (2) fermentation medium preparation: 10 parts of dried magnolia officinalis bark, 10 parts of honeysuckle, and 8 parts of green tea and 8 parts of dried tangerine peel are ground into powder and then added into 60 parts of pure water, heated to 45℃, and then 0.1% cellulase and 0.05% pectinase are added for enzymolysis treatment for 6h, then 0.8% glucose, 0.8% fructooligosaccharide, 0.3% magnesium sulfate, and 0.05% manganese sulfate are added and mixed uniformly, 115℃ sterilization is carried out for 20min, after the sterilization is completed, the temperature is cooled to about 50℃, 15 parts of the magnolia officinalis extract of step (1) is added under sterile conditions and mixed uniformly, and the fermentation medium is obtained.

[0033] (3) strain fermentation: the aspergillus seed liquid and the saccharomyces cerevisiae seed liquid are inoculated into the fermentation medium of step (2) at a 4wt% inoculation amount, the first step fermentation is carried out at a temperature of 28-30℃, the fermentation stirring speed is 120r / min, the fermentation time is 36h, after the fermentation is completed, 68℃ inactivation treatment is carried out for 30min, then the temperature is reduced to 32℃, 5% fruit wine yeast is inoculated for the second step fermentation, the fermentation stirring speed is 120r / min, the fermentation time is 24h, after the fermentation is completed, 85℃ sterilization is carried out for 30min, the temperature is cooled to about 37℃, 0.1μm filter membrane filtration is carried out, and the obtained filtrate is the magnolia officinalis fermented product with the oil control and dandruff removal effects. The appearance is yellow and semitransparent liquid. Example 3

[0034] A preparation method of a magnolia officinalis fermented product with oil control and dandruff removal effects, comprising the following preparation steps: (1) Magnolia officinalis extract preparation: 50 parts by mass of dried Magnolia officinalis bark powder was added to 120 parts by mass of ethanol, and ultrasonic extraction was performed at 30°C for 4 hours. After extraction, the solid phase was removed by filtration, and the extract was concentrated and dried under reduced pressure at 40°C to obtain the Magnolia officinalis extract.

[0035] (2) Fermentation medium preparation: 20 parts by mass of dried Magnolia officinalis bark, 7 parts by mass of honeysuckle, 5 parts by mass of green tea, and 4 parts by mass of dried tangerine peel were ground into powder and added to 120 parts by mass of pure water. The mixture was heated to 35°C, and 0.3% cellulase and 0.15% pectinase were added for enzymatic hydrolysis for 2 hours. Then, 0.3% glucose, 0.3% fructooligosaccharide, 0.1% magnesium sulfate, and 0.03% manganese sulfate were added and mixed uniformly. The mixture was sterilized at 115°C for 20 minutes, and then cooled to about 50°C. Under sterile conditions, 8 parts by mass of the Magnolia officinalis extract prepared in step (1) was added and mixed uniformly to obtain the fermentation medium.

[0036] (3) Strain fermentation: Aspergillus seed liquid and Saccharomyces cerevisiae seed liquid were inoculated into the fermentation medium prepared in step (2) at an inoculation amount of 2wt%, and first-step fermentation was performed at a temperature of 28-30°C. The stirring speed during fermentation was 120r / min, and the fermentation time was 48 hours. After fermentation, inactivation treatment was performed at 68°C for 30 minutes, and then the temperature was reduced to 28°C. 3% fruit wine yeast was inoculated for second-step fermentation, and the stirring speed during fermentation was 120r / min. The fermentation time was 24 hours. After fermentation, sterilization was performed at 85°C for 30 minutes, and then the temperature was cooled to about 37°C. The obtained filtrate was a Magnolia officinalis fermentation product with oil control and dandruff removal effects. The appearance of the Magnolia officinalis fermentation product was yellow and semitransparent liquid. Comparative Example 1

[0037] A preparation method of a Magnolia officinalis fermentation product, comprising the following preparation steps: (1) Fermentation medium preparation: 15 parts by mass of dried Magnolia officinalis bark, 8 parts by mass of honeysuckle, 7 parts by mass of green tea, and 6 parts by mass of dried tangerine peel were ground into powder and added to 100 parts by mass of pure water. The mixture was heated to 40°C, and 0.2% cellulase and 0.1% pectinase were added for enzymatic hydrolysis for 4 hours. Then, 0.5% glucose, 0.5% fructooligosaccharide, 0.2% magnesium sulfate, and 0.04% manganese sulfate were added and mixed uniformly. The mixture was sterilized at 115°C for 20 minutes, and then cooled to about 50°C to obtain the fermentation medium.

[0038] (2) Strain fermentation: the Aspergillus seed liquid and the Saccharomyces cerevisiae seed liquid are inoculated into the fermentation medium of step (1) at a inoculation amount of 3wt%, and first step fermentation is carried out at a temperature of 28-30℃, the stirring speed is 120r / min, the fermentation time is 40h, after the fermentation is completed, 68℃ inactivation treatment is carried out for 30min, then the temperature is reduced to 30℃, 4% fruit wine yeast is inoculated for second step fermentation, the stirring speed is 120r / min, the fermentation time is 24h, after the fermentation is completed, 85℃ sterilization is carried out for 30min, the temperature is cooled to about 37℃, 0.1μm filter membrane is used for filtration, and the obtained filtrate is the Magnolia officinalis fermentation product. The appearance is yellow and semi-transparent liquid. Comparative example 2

[0039] A preparation method of a Magnolia officinalis extraction mixture comprises the following preparation steps: (1) The preparation of the Magnolia officinalis extract is the same as that in example 1.

[0040] (2) Magnolia officinalis extraction mixture preparation: 15 parts of dried Magnolia officinalis bark, 8 parts of honeysuckle, 7 parts of green tea and 6 parts of dried tangerine peel are ground into powder and added to 100 parts of pure water, heated to 40℃, and then 0.2% cellulase and 0.1% pectinase are added for enzymatic hydrolysis treatment for 4h, 115℃ sterilization is carried out for 20min, after the sterilization is completed, the temperature is cooled to about 50℃, the solid phase components are removed by filtration, and 10 parts of the Magnolia officinalis extract of step (1) is added under sterile conditions to obtain the Magnolia officinalis extraction mixture. The appearance is brown and semi-transparent liquid. Comparative example 3

[0041] A preparation method of a Magnolia officinalis fermentation product comprises the following preparation steps: (1) The preparation of the Magnolia officinalis extract is the same as that in example 1.

[0042] (2) Fermentation medium preparation: 36 parts of dried Magnolia officinalis bark is ground into powder and added to 100 parts of pure water, heated to 40℃, and then 0.2% cellulase and 0.1% pectinase are added for enzymatic hydrolysis treatment for 4h, 0.5% glucose, 0.5% fructooligosaccharide, 0.2% magnesium sulfate and 0.04% manganese sulfate are added and uniformly mixed, 115℃ sterilization is carried out for 20min, after the sterilization is completed, the temperature is cooled to about 50℃, and 10 parts of the Magnolia officinalis extract of step (1) is added under sterile conditions to obtain the fermentation medium.

[0043] (3) Strain fermentation is the same as that in example 1.

[0044] The application efficacy of the Magnolia officinalis fermentation product with oil control and dandruff removal effects obtained in the application (the product of example 1 is used as the test sample) and the products obtained in comparative examples 1-3 is evaluated. I. Evaluation of antibacterial and bacteriostatic effect: The antibacterial effect evaluation test was carried out according to QB / T 2738-2023 Evaluation method of antibacterial and bacteriostatic effect of daily chemical products. The concentration of the sample diluted with physiological saline at 1:100 was used to act on Escherichia coli, Staphylococcus aureus and Candida albicans for 20 min, and the bacteriostatic rate was calculated. Each sample was set in three groups in parallel, and the average value was taken as the result. The corresponding test results are shown in Table 1.

[0045] Table 1. Evaluation results of antibacterial and bacteriostatic effect of Example 1 and Comparative Examples 1-3 Test sample / test strain Escherichia coli inhibition rate Staphylococcus aureus inhibition rate Candida albicans inhibition rate Example 1 82.05% 84.88% 75.71% Comparative Example 1 65.80% 62.42% 53.65% Comparative Example 2 70.34% 75.51% 61.47% Comparative Example 3 72.55% 73.06% 63.85% From the comparison results of Example 1 and Comparative Example 1 in Table 1, it can be seen that the antibacterial and bacteriostatic effect of the fermentation product obtained by mixing and fermenting the ultrasonic alcohol extract of Magnolia officinalis and the enzymatic extract of Magnolia officinalis is obviously improved. From the comparison results of Comparative Example 2, it can be seen that the antibacterial and bacteriostatic effect of the product obtained without fermentation treatment is obviously reduced. From the comparison results of Comparative Example 3, it can be seen that the antibacterial and bacteriostatic effect of Magnolia officinalis can be synergistically improved by co-fermentation of honeysuckle, green tea and dried tangerine or orange peel.

[0046] II. Evaluation of dandruff removal effect: The inhibition rate of Malassezia was used for evaluation. The evaluation method was as follows: culture medium preparation and inoculation of bacteria → co-culture of sample (dilution concentration of 1%) and culture plate for 48 h → measurement of inhibition zone diameter → calculation of Malassezia inhibition rate, and data analysis. The inhibition rate of Malassezia was determined to reflect whether the sample had dandruff removal effect; the higher the inhibition rate of Malassezia, the better the dandruff removal effect of the test substance. The inhibition zone diameter was not less than 7 mm, which represented that the sample had antibacterial effect. The corresponding test results are shown in Table 2.

[0047] Table 2. Evaluation results of dandruff removal effect of Example 1 and Comparative Examples 1-3 Test sample / test strain Inhibition rate Inhibition zone diameter / mm Example 1 76.19% 21 Comparative Example 1 50.32% 14 Comparative Example 2 55.71% 15 Comparative Example 3 63.54% 18 From the results in Table 2, it can be seen that the dandruff removal effect of Magnolia officinalis can be synergistically improved by mixing and fermenting the ultrasonic alcohol extract of Magnolia officinalis and the enzymatic extract of Magnolia officinalis, by combining enzymolysis and fermentation technology, and by co-fermentation of honeysuckle, green tea and dried tangerine or orange peel.

[0048] III. Evaluation of oil control effect: 5α-reductase inhibition rate was used for evaluation. The evaluation method was as follows: sample pretreatment (1% sample diluent) → reaction of sample with 5α-reductase and substrate → measurement of absorbance at 340 nm → calculation of 5α-reductase inhibition rate, and data analysis. The inhibition rate of 5α-reductase was determined to reflect whether the sample had oil control effect; the higher the inhibition rate of 5α-reductase, the better the oil control effect of the test substance. The corresponding test results are shown in Table 3.

[0049] Table 3. Evaluation results of oil control effect of Example 1 and Comparative Examples 1-3 Test sample / test strain Inhibition rate Example 1 81.15% Comparative Example 1 78.79% Comparative Example 2 64.58% Comparative Example 3 62.96% As can be seen from the results of Table 3, the oil control effect of Magnolia officinalis can be significantly improved by fermentation treatment and co-fermentation of Magnolia officinalis with honeysuckle, green tea and dried tangerine or orange peel.

[0050] The above examples are the preferred embodiments of the present application, but the embodiments of the present application are not limited to the above examples, and any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present application should be equivalent replacement methods, and are all included in the protection scope of the present application.

Claims

1. A method for preparing Magnolia officinalis fermentation having an oil control and dandruff removal effect, characterized by, The preparation method comprises the following steps: (1) Magnolia officinalis extract preparation: dry Magnolia officinalis bark is powdered and added into ethanol, and then ultrasonic extraction is performed at 30-50℃, and the filtrate is obtained by filtration and concentrated and dried to obtain Magnolia officinalis extract; (2) Fermentation medium preparation: dry Magnolia officinalis bark, honeysuckle, green tea and dried tangerine peel are powdered and added into pure water, and then cellulase and pectinase are added for enzymatic treatment at 35-45℃, and then carbon source, prebiotic and inorganic salt are added, and after high-temperature sterilization and cooling, the Magnolia officinalis extract of step (1) is added and uniformly mixed to obtain a fermentation medium; (3) Strain fermentation: Aspergillus seed liquid and Saccharomyces cerevisiae seed liquid are inoculated into the fermentation medium of step (2), and the first step fermentation is performed at 28-30℃, and after inactivation treatment at 55-75℃, the temperature is reduced to 28-37℃, and wine yeast is inoculated for the second step fermentation, and after high-temperature sterilization, the obtained filtrate is Magnolia officinalis fermentation product with oil control and dandruff removal effects.

2. The preparation method of Magnolia officinalis ferment having oil control and dandruff removal effects according to claim 1, characterized in that, In step (1), the material-liquid mass ratio of ultrasonic extraction is 1:1-4, the ultrasonic extraction time is 1-4h, and the concentrated drying is performed at 40-60℃ under reduced pressure.

3. The preparation method of the magnolia ferment having oil control and dandruff removal effects according to claim 1, characterized in that, In step (2), the weight ratio of Magnolia officinalis bark, honeysuckle, green tea and dried tangerine peel after being powdered and added into pure water is: Magnolia officinalis bark 10-20 parts, honeysuckle 7-10 parts, green tea 5-8 parts, dried tangerine peel 4-8 parts, and pure water 60-120 parts; the addition amount of Magnolia officinalis extract is 8-15 parts.

4. The preparation method of the Magnolia officinalis ferment with oil control and dandruff removal effects according to claim 1, characterized in that, In step (2), the cellulase is added in a mass concentration of 0.1-0.3%, the pectinase is added in a mass concentration of 0.05-0.15%, and the enzymatic treatment time is 2-6h.

5. The preparation method of the Magnolia officinalis ferment with oil control and dandruff removal effects according to claim 1, characterized in that, In step (2), the carbon source is glucose, the addition mass concentration of glucose is 0.3%-0.8%, the prebiotic is fructooligosaccharide, the addition mass concentration of fructooligosaccharide is 0.3%-0.8%, and the inorganic salt is magnesium sulfate and manganese sulfate, the addition mass concentration of magnesium sulfate is 0.1%-0.3%, and the addition mass concentration of manganese sulfate is 0.03%-0.05%.

6. The preparation method of Magnolia officinalis ferment having oil control and dandruff removal effects according to claim 1, characterized in that, In step (2), the high-temperature sterilization is performed at 115℃ for 20min, and the cooling is performed to 40-60℃.

7. The preparation method of the Magnolia officinalis ferment having oil control and dandruff removal effects according to claim 1, characterized by, In step (3), the inoculation mass concentration of Aspergillus seed liquid is 2%-5%, the inoculation mass concentration of Saccharomyces cerevisiae seed liquid is 2%-5%, the first step fermentation time is 36-48h, and the fermentation is performed under stirring at a rotation speed of 100-150r / min.

8. The preparation method of Magnolia officinalis ferment having oil control and dandruff removal effects according to claim 1, characterized in that, In step (3), the inoculation mass concentration of wine yeast is 3%-6%, the second step fermentation time is 20-30h, and the fermentation is performed under stirring at a rotation speed of 100-150r / min; the high-temperature sterilization is performed at 85℃ for 30min, the cooling is performed to 20-40℃, and the filtration is performed by using a 0.1μm filter membrane.

9. A Magnolia officinalis ferment having an oil control and dandruff removal effect, characterized by, The Magnolia officinalis fermentation product is prepared by the method of any one of claims 1-8.

10. The use of a Magnolia officinalis ferment having oil control and dandruff removal effects according to claim 9 in a hair care product.