Magnolia officinalis fermentation material with oil control and dandruff removal effects and preparation and application thereof

Abstract

The present application belongs to the technical field of biological fermentation and cosmetics, and particularly relates to a magnolia officinalis fermentation product with oil control and dandruff removal effects and preparation and application thereof. The preparation method comprises the following steps: ultrasonic extraction of magnolia officinalis powder with ethanol to obtain a magnolia officinalis extract; adding magnolia officinalis, honeysuckle, green tea and dried tangerine peel powder into pure water, and performing enzymatic hydrolysis treatment by using cellulase and pectinase, then adding a carbon source, prebiotics and inorganic salt, high-temperature sterilization, cooling, then adding the magnolia officinalis extract and mixing uniformly to obtain a fermentation medium; inoculating aspergillus seed liquid and saccharomyces cerevisiae seed liquid into the fermentation medium to perform first-step fermentation, heating and inactivating, cooling, then inoculating wine yeast to perform second-step fermentation, high-temperature sterilization after fermentation, cooling, filtration, and the obtained filtrate is the magnolia officinalis fermentation product with oil control and dandruff removal effects. The present application can synergistically improve the bacteriostatic, dandruff removal and oil control effects of magnolia officinalis by combining enzymatic hydrolysis and fermentation technologies and co-fermenting honeysuckle, green tea and dried tangerine peel.

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:

[0009] A preparation method of Magnolia officinalis fermentation with oil control and dandruff removal effects comprises the following preparation steps:

[0010] (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;

[0011] (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;

[0012] (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 Saccharomyces cerevisiae is inoculated for second-step fermentation, 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.

[0013] Further, the material-liquid mass ratio of ultrasonic extraction in step (1) is 1:1-4, and the ultrasonic extraction time is 1-4h.

[0014] Further, the concentrated and dried in step (1) refers to concentrated and dried under reduced pressure at 40-60°C.

[0015] Further, the weight ratio of the dry Magnolia officinalis bark, honeysuckle, green tea and dried tangerine peel after powdering and 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.

[0016] Further, the cellulase in step (2) 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%.

[0017] Further, the enzymolysis in step (2) is performed for 2-6 hours.

[0018] Further, the carbon source in step (2) is glucose, which is added in a mass concentration of 0.3-0.8%; the prebiotic is fructo-oligosaccharide, which is added in a mass concentration of 0.3-0.8%; and the inorganic salt is magnesium sulfate and manganese sulfate, wherein 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%.

[0019] Further, the high-temperature sterilization in step (2) is performed at 115 DEG C for 20 minutes; and the cooling is performed to a temperature of 40-60 DEG C.

[0020] Further, the inoculation of the Aspergillus seed liquid in step (3) is performed in a mass concentration of 2-5%; and the inoculation of the Saccharomyces cerevisiae seed liquid is performed in a mass concentration of 2-5%.

[0021] Further, the first fermentation in step (3) is performed for 36-48 hours under stirring at a rotation speed of 100-150 r / min.

[0022] Further, the inactivation treatment in step (3) is performed for 30 minutes.

[0023] Further, the inoculation of the fruit wine yeast in step (3) is performed in a mass concentration of 3-6%.

[0024] Further, the second fermentation in step (3) is performed for 20-30 hours under stirring at a rotation speed of 100-150 r / min.

[0025] Further, the high-temperature sterilization in step (3) is performed at 85 DEG C for 30 minutes; the cooling is performed to a temperature of 20-40 DEG C; and the filtration is performed by using a 0.1-micron filter.

[0026] A Magnolia officinalis fermentation product with oil-controlling and dandruff-removing effects is prepared by the above method.

[0027] The Magnolia officinalis fermentation product with oil-controlling and dandruff-removing effects is applied to hair care products.

[0028] Compared with the prior art, the Magnolia officinalis fermentation product with oil-controlling and dandruff-removing effects has the following advantages:

[0029] (1) The preparation method of the present invention uses the ultrasonic alcohol extract of Magnolia officinalis and the enzymatic hydrolysis extract of Magnolia officinalis for mixed fermentation and the combination of enzymatic hydrolysis and fermentation technology, which helps to release the effective ingredients in Magnolia officinalis and increase the content of active ingredients, thereby improving its antibacterial, anti-dandruff and oil control capabilities.

[0030] (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

[0031] 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.

[0032] The Aspergillus seed culture used in the following examples was purchased from Qilu University of Technology (Shandong Academy of Sciences); the Saccharomyces cerevisiae seed culture was obtained through activation culture of Saccharomyces cerevisiae YK-S001 (deposited at the China General Microbiological Culture Collection Center, accession number: CGMCC No. 28276); 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.

[0033] Example 1

[0034] A method for preparing Magnolia officinalis ferment with oil-controlling and dandruff-removing effects includes the following preparation steps:

[0035] (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.

[0036] (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.

[0037] (3) Fermentation of microorganisms: Aspergillus seed liquid and Saccharomyces cerevisiae seed liquid were inoculated into the fermentation medium in step (2) at an inoculation rate of 3 wt%. The first fermentation was carried out at a temperature of 28-30℃ with a stirring speed of 120 r / min and a fermentation time of 40 h. After fermentation, the culture was inactivated at 68℃ for 30 min, and then cooled to 30℃. 4% of fruit wine yeast was inoculated for the second fermentation, with a stirring speed of 120 r / min and a fermentation time of 24 h. After fermentation, the culture was sterilized at 85℃ for 30 min, cooled to about 37℃, and filtered through a 0.1 μm filter membrane. The resulting filtrate was Magnolia officinalis fermentation product with oil-controlling and dandruff-removing effects. Its appearance was a yellow semi-transparent liquid.

[0038] Example 2

[0039] A method for preparing Magnolia officinalis ferment with oil-controlling and dandruff-removing effects includes the following preparation steps:

[0040] (1) Preparation of Magnolia officinalis extract: After the dried Magnolia officinalis bark is ground into powder, 40 parts by weight are weighed and added to 60 parts by weight of ethanol. The mixture is extracted by ultrasonication at 50°C for 1 hour. After extraction, the solid phase components are removed by filtration. The extract is concentrated and dried under reduced pressure at 60°C to obtain Magnolia officinalis extract for later use.

[0041] (2) Preparation of fermentation medium: According to the mass fraction, 10 parts of dried Magnolia officinalis bark, 10 parts of honeysuckle, 8 parts of green tea and 8 parts of dried tangerine peel are ground into powder and added to 60 parts of pure water. The mixture is heated to 45°C, and 0.1% cellulase and 0.05% pectinase are added for enzymatic hydrolysis for 6 hours. Then, 0.8% glucose, 0.8% fructooligosaccharide, 0.3% magnesium sulfate and 0.05% manganese sulfate are added and mixed evenly. The mixture is sterilized at 115°C for 20 minutes. After sterilization, the mixture is cooled to about 50°C. Under sterile conditions, 15 parts of Magnolia officinalis extract from step (1) are added and mixed evenly to obtain the fermentation medium.

[0042] (3) Fermentation of microorganisms: Aspergillus seed liquid and Saccharomyces cerevisiae seed liquid were inoculated into the fermentation medium of step (2) at an inoculation rate of 4 wt%. The first fermentation was carried out at a temperature of 28-30℃ with a stirring speed of 120 r / min and a fermentation time of 36 h. After fermentation, the culture was inactivated at 68℃ for 30 min, and then cooled to 32℃. 5% fruit wine yeast was inoculated for the second fermentation, with a stirring speed of 120 r / min and a fermentation time of 24 h. After fermentation, the culture was sterilized at 85℃ for 30 min, cooled to about 37℃, and filtered through a 0.1 μm filter membrane. The resulting filtrate was Magnolia officinalis fermentation product with oil-controlling and dandruff-removing effects. Its appearance was a yellow semi-transparent liquid.

[0043] Example 3

[0044] A method for preparing Magnolia officinalis ferment with oil-controlling and dandruff-removing effects includes the following preparation steps:

[0045] (1) Preparation of Magnolia officinalis extract: 50 parts by weight of dried Magnolia officinalis bark were powdered and added to 120 parts by weight of ethanol. The mixture was extracted by ultrasonication at 30°C for 4 hours. After extraction, the solid phase components were removed by filtration. The extract was concentrated and dried under reduced pressure at 40°C to obtain Magnolia officinalis extract for later use.

[0046] (2) Preparation of fermentation medium: According to the mass fraction, 20 parts of dried Magnolia officinalis bark, 7 parts of honeysuckle, 5 parts of green tea and 4 parts of dried tangerine peel were ground into powder and added to 120 parts 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 evenly. The mixture was sterilized at 115°C for 20 minutes. After sterilization, the mixture was cooled to about 50°C. Under sterile conditions, 8 parts of Magnolia officinalis extract from step (1) were added and mixed evenly to obtain the fermentation medium.

[0047] (3) Fermentation of microorganisms: Aspergillus seed liquid and Saccharomyces cerevisiae seed liquid were inoculated into the fermentation medium of step (2) at an inoculation rate of 2wt%. The first fermentation was carried out at a temperature of 28~30℃ with a stirring speed of 120r / min and a fermentation time of 48h. After fermentation, the culture was inactivated at 68℃ for 30min, and then cooled to 28℃. 3% fruit wine yeast was inoculated for the second fermentation, with a stirring speed of 120r / min and a fermentation time of 24h. After fermentation, the culture was sterilized at 85℃ for 30min, cooled to about 37℃, and filtered through a 0.1μm filter membrane. The resulting filtrate was Magnolia officinalis fermentation product with oil-controlling and dandruff-removing effects. Its appearance was a yellow semi-transparent liquid.

[0048] Comparative Example 1

[0049] A method for preparing Magnolia officinalis fermentation product includes the following preparation steps:

[0050] (1) 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 to obtain the fermentation medium.

[0051] (2) Fermentation of microorganisms: Aspergillus seed liquid and Saccharomyces cerevisiae seed liquid were inoculated into the fermentation medium of step (1) at an inoculation rate of 3 wt%. The first fermentation was carried out at a temperature of 28-30℃ with a stirring speed of 120 r / min and a fermentation time of 40 h. After fermentation, the culture was inactivated at 68℃ for 30 min, and then cooled to 30℃. 4% of fruit wine yeast was inoculated for the second fermentation, with a stirring speed of 120 r / min and a fermentation time of 24 h. After fermentation, the culture was sterilized at 85℃ for 30 min, cooled to about 37℃, and filtered through a 0.1 μm filter membrane. The resulting filtrate was Magnolia officinalis fermentation product. Its appearance was a yellow semi-transparent liquid.

[0052] Comparative Example 2

[0053] A method for preparing a mixture of Magnolia officinalis extracts includes the following preparation steps:

[0054] (1) The preparation of Magnolia officinalis extract is the same as in Example 1.

[0055] (2) Preparation of Magnolia officinalis extract mixture: By mass, 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. The mixture was then sterilized at 115°C for 20 minutes. After sterilization, the mixture was cooled to about 50°C, filtered to remove the solid phase components, and 10 parts of Magnolia officinalis extract from step (1) were added under sterile conditions and mixed evenly to obtain the Magnolia officinalis extract mixture. Its appearance is a brown semi-transparent liquid.

[0056] Comparative Example 3

[0057] A method for preparing Magnolia officinalis fermentation product includes the following preparation steps:

[0058] (1) The preparation of Magnolia officinalis extract is the same as in Example 1.

[0059] (2) Preparation of fermentation medium: According to the mass fraction, 36 parts of dried Magnolia officinalis bark 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.

[0060] (3) The fermentation of the strain is the same as in Example 1.

[0061] The application efficacy of the Magnolia officinalis fermented product with oil-controlling and dandruff-removing effects obtained in this invention (using the product of Example 1 as the test sample) and the products obtained in Comparative Examples 1 to 3 were evaluated:

[0062] I. Evaluation of Antibacterial and Bacteriostatic Effects: The antibacterial effect was evaluated according to QB / T 2738-2023, "Evaluation Method for Antibacterial and Bacteriostatic Effects of Daily Chemical Products." The inhibition rate of the tested samples against *Escherichia coli*, *Staphylococcus aureus*, and *Candida albicans* after 20 minutes of contact with physiological saline diluted 1:100 was measured. Three parallel groups were set up for each sample, and the average value was taken. The corresponding test results are shown in Table 1 below.

[0063] Table 1. Evaluation results of antibacterial and bacteriostatic effects of Example 1 and Comparative Examples 1-3

[0064]

[0065] The comparison results between Example 1 and Comparative Example 1 in Table 1 show that the antibacterial and bacteriostatic effects of the fermentation product obtained by mixed fermentation of Magnolia officinalis ultrasonic alcohol extract and Magnolia officinalis enzymatic hydrolysis extract are significantly improved. The comparison results of Comparative Example 2 show that the antibacterial and bacteriostatic effects of the product obtained without fermentation treatment are significantly reduced. The comparison results of Comparative Example 3 show that the co-fermentation of honeysuckle, green tea, and tangerine peel in this invention can synergistically improve the antibacterial and bacteriostatic effects of Magnolia officinalis.

[0066] II. Evaluation of Anti-dandruff Efficacy: The Malassezia inhibition rate and inhibition zone diameter were used for evaluation. The evaluation method was as follows: culture medium preparation and bacterial inoculation → sample (1% dilution) co-cultured with culture plates for 48 hours → measurement of inhibition zone diameter, calculation of Malassezia inhibition rate, and data analysis. The inhibition rate of the sample against Malassezia reflects its anti-dandruff efficacy; the higher the inhibition rate, the better the anti-dandruff efficacy of the test substance. An inhibition zone diameter of not less than 7 mm indicates that the sample has an antibacterial effect. The corresponding test results are shown in Table 2 below.

[0067] Table 2. Evaluation results of dandruff removal efficacy of Example 1 and Comparative Examples 1-3

[0068]

[0069] As can be seen from the results in Table 2, the present invention utilizes the combination of ultrasonic alcohol extract and enzymatic hydrolysis extract of Magnolia officinalis for mixed fermentation, and the combination of enzymatic hydrolysis and fermentation technologies, as well as the co-fermentation of honeysuckle, green tea and tangerine peel, to synergistically enhance the dandruff-removing efficacy of Magnolia officinalis.

[0070] III. Evaluation of Oil Control Efficacy: The 5α-reductase inhibition rate was used for evaluation. The evaluation method was as follows: sample pretreatment (1% sample dilution) → reaction of sample with 5α-reductase and substrate → measurement of absorbance at 340 nm → calculation of 5α-reductase inhibition rate and data analysis. The oil control efficacy of the sample was reflected by measuring its inhibition rate against 5α-reductase; the higher the inhibition rate of 5α-reductase, the better the oil control efficacy of the test substance. The corresponding test results are shown in Table 3 below.

[0071] Table 3. Evaluation results of oil control efficacy of Example 1 and Comparative Examples 1-3

[0072]

[0073] As can be seen from the results in Table 3, fermentation treatment and the use of honeysuckle, green tea and dried tangerine peel for co-fermentation can significantly improve the oil-controlling effect of Magnolia officinalis.

[0074] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing Magnolia officinalis fermentation having an oil control and dandruff removal effect, characterized by, It comprises the following preparation steps: (1) Magnolia officinalis extract preparation: dry Magnolia officinalis bark is powdered and added into ethanol, and then extracted by ultrasonic 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, Magnolia officinalis extract of step (1) is added and mixed uniformly to obtain 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 carried out at 28~30℃, and after the fermentation is completed, inactivation treatment is carried out at 55~75℃, and then the temperature is reduced to 28~37℃, and wine yeast is inoculated for the second step fermentation, and after the fermentation is completed, high-temperature sterilization is carried out, and then the obtained filtrate is Magnolia officinalis fermentation product with oil control and dandruff removal effects; 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; 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, the inoculation mass concentration of wine yeast is 3%~6%, and the second step fermentation time is 20~30h.

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 carried out at 40~60℃ under reduced pressure.

3. 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 mass concentration of cellulase added is 0.1~0.3%, the mass concentration of pectinase added is 0.05~0.15%, and the enzymatic treatment time is 2~6h.

4. The preparation method of the Magnolia officinalis ferment having oil control and dandruff removal effects according to claim 1, characterized by, 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%.

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 high-temperature sterilization refers to sterilization at 115℃ for 20min, and the cooling refers to cooling to 40~60℃.

6. 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 first step fermentation is carried out under stirring at a speed of 100~150r / min.

7. 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 second step fermentation is carried out under stirring at a speed of 100~150r / min, the high-temperature sterilization refers to sterilization at 85℃ for 30min, the cooling refers to cooling to 20~40℃, and the filtration refers to filtration by using 0.1μm filter membrane.

8. A Magnolia officinalis ferment having an oil control and dandruff removal effect, characterized by comprising, Prepared by the method of any one of claims 1~7.

9. The use of a Magnolia officinalis ferment having oil control and dandruff removal effects according to claim 8 in a hair care product.

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