Beautifying and whitening pill with catechin and preparation method of beautifying and whitening pill

Abstract

The invention belongs to the technical field of preparation of beautifying and whitening pills, and discloses beautifying and whitening pills containing catechin and a preparation method of the beautifying and whitening pills. Anji white tea is treated through a Kangpu tea fermentation technology, the catechin in the Anji white tea can be effectively extracted and concentrated, and the catechin content in the Anji white tea can be effectively increased; fermentation derived polysaccharide naturally generated in the fermentation process is adopted as a microcapsule wall material instead of artificially synthesized macromolecules commonly used in the prior art, the polysaccharide and the Anji white tea fermentation extract have better homology and compatibility, and the polysaccharide contains polyphenol binding sites and can synergistically protect catechin from being oxidized.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of preparation of beauty and whitening pills, and particularly relates to a beauty and whitening pill with catechin and a preparation method thereof. BACKGROUND

[0002] With the improvement of people's living standards and the enhancement of health consciousness, more and more consumers begin to pay attention to beauty and whitening health products. Catechin, as a kind of powerful natural antioxidant, widely exists in green tea, especially in Anji White Tea, which contains rich epigallocatechin gallate (EGCG) and has a significant effect on scavenging free radicals and inhibiting melanin production. However, the molecular structure of natural catechin is unstable and is easily degraded by gastric acid and enzymatic hydrolysis in the gastrointestinal environment, with a bioavailability of less than 30%. Moreover, untreated catechin has poor water solubility and is difficult to be efficiently absorbed by the human body, resulting in a gap between the actual whitening effect and the theoretical expectation. Although some studies have attempted to improve the utilization rate of tea active ingredients through microbial fermentation, the existing fermentation process mostly uses a single strain (such as yeast or lactic acid bacteria), which is difficult to balance the retention rate of catechin and the synergistic effect of metabolic products, and does not solve the stability and preparation formability problems of the fermented extract. SUMMARY

[0003] In order to solve the technical problems of unstable molecular structure of natural catechin, low bioavailability and low utilization rate of active ingredients of Anji White Tea in the existing fermentation process mentioned in the background, the present application provides a beauty and whitening pill with catechin and a preparation method thereof. The Anji White Tea is treated by Kombucha fermentation technology, which can effectively extract and concentrate catechin in Anji White Tea. Moreover, the fermentation-derived polysaccharide naturally produced during fermentation is used as the microcapsule wall material instead of the artificial synthetic polymer (such as gelatin and sodium alginate) commonly used in the prior art. The polysaccharide has homology with the Anji White Tea fermentation extract and better compatibility, and itself contains polyphenol binding sites, which can synergistically protect catechin from oxidation.

[0004] The specific technical scheme of the present application is as follows: a beauty and whitening pill with catechin, comprising: Anji White Tea fermentation extract microcapsules, pectin, microcrystalline cellulose, lactose, hydroxymethyl starch sodium, talc, magnesium stearate and coating material, wherein the Anji White Tea fermentation extract microcapsules comprise Anji White Tea fermentation extract and fermentation-derived polysaccharide.

[0005] The present application treats Anji White Tea by Kombucha fermentation technology, which can effectively extract and concentrate catechin in Anji White Tea. Moreover, the fermentation-derived polysaccharide naturally produced during fermentation is used as the microcapsule wall material instead of the artificial synthetic polymer (such as gelatin and sodium alginate) commonly used in the prior art. The polysaccharide has homology with the Anji White Tea fermentation extract and better compatibility, and itself contains polyphenol binding sites, which can synergistically protect catechin from oxidation.

[0006] Further, the components of the beauty and whitening pill with catechin are as follows in terms of mass fraction: 45-55 parts of Anji white tea fermentation extract microcapsule, 8-10 parts of pectin, 25-35 parts of microcrystalline cellulose, 20-25 parts of lactose, 3-5 parts of sodium hydroxymethyl starch, 5-8 parts of talc, and 2-3 parts of magnesium stearate.

[0007] The present application adds pectin in the pill-making process, which not only enhances the structural stability of the pill core, but also significantly improves the taste. As a natural polysaccharide, pectin can give the pill a soft and easy-to-swallow texture, reducing the discomfort that may be caused by traditional hard pills.

[0008] The present application provides a preparation method of a beauty and whitening pill with catechin, which comprises the following steps: 1) Mix the Anji white tea fermentation extract and the fermentation-derived polysaccharide at a mass ratio of (1.5-2.3):1, add 5-8 times the volume of deionized water, emulsify at 3000-5000 rpm for 15-20 min, add 1-2% of the solidifying agent calcium chloride, solidify at 30-35°C for 30 min, centrifuge, and freeze-dry to obtain Anji white tea fermentation extract microcapsules; 2) Mix the Anji white tea fermentation extract microcapsules, pectin, microcrystalline cellulose, and lactose uniformly according to the weight fraction, sieve and granulate after softening with water, dry, mix with sodium hydroxymethyl starch, talc, and magnesium stearate to obtain the pill core; 3) Spray the sieved coating liquid on the pill core obtained in step 2), then continue to evaporate water at high temperature and cool down to complete the coating to obtain the beauty and whitening pill with catechin.

[0009] Preferably, the particle size of the Anji white tea fermentation extract microcapsule is 5-20 μm.

[0010] The present application controls the microcapsule particle size and solidification process, so that the release rate of the microcapsule in simulated gastric juice is ≤15%, and the release rate in simulated intestinal juice is ≥85%, solving the problem of easy degradation of catechin in traditional pills in the stomach acid environment.

[0011] Further, the preparation method of the Anji white tea fermentation extract is as follows: soak Anji white tea leaves in 10-12 times the volume of water, filter to obtain tea soup, cool, add Kombucha spores, ferment at 25-28°C for 72-80 h, centrifuge to obtain supernatant and precipitate, dry the precipitate to obtain Anji white tea fermentation extract.

[0012] Further, the Kombucha spores are a compound of yeast and acetic acid bacteria at a mass ratio of (0.9-1.1):(0.9-1.1).

[0013] Further, the preparation method of the fermentation-derived polysaccharide is that the supernatant is filtered through an ultrafiltration membrane with a molecular weight cut-off of 3000-3500 Da, the cut-off liquid is collected and freeze-dried to obtain the fermentation-derived polysaccharide. The present application connects the microencapsulation step with the fermentation process, and the wall material is directly extracted from the fermentation broth without additional addition, which simplifies the production process and reduces the cost.

[0014] Further, the preparation method of the coating liquid in step 3) is that hydroxypropyl methyl cellulose is slowly added to water under stirring, after complete dissolution, maltitol and polyvinylpyrrolidone are sequentially added to the solution, and stirring is continued, after completion of stirring, the pH is adjusted to 5.0-7.0 to obtain the coating liquid.

[0015] Further, the components in the coating liquid are as follows in terms of weight parts: hydroxypropyl methyl cellulose 50-60 parts, maltitol 25-30 parts and polyvinylpyrrolidone 10-15 parts.

[0016] The present application uses sugar-free coating materials, which not only avoids the blood glucose fluctuation problem caused by traditional sugar-containing coatings, making the product suitable for diabetic patients and sugar control population to eat, but also meets the needs of consumers pursuing low-calorie diet; a mild processing technology is adopted, which maximizes the retention of nutrients in the raw materials, and does not contain artificial additives, which makes the product suitable for people of all ages, especially female consumers who pay attention to beauty and skin care and hope to improve the problem of dull skin.

[0017] Further, in step 2), the temperature of water is 60-70℃.

[0018] Further, the coating weight gain is 3-5%.

[0019] Compared with the prior art, the present application has the following beneficial effects: 1) The present application processes Anji white tea by Camellia sinensis fermentation technology, which can effectively extract and concentrate catechins in Anji white tea, and uses fermentation-derived polysaccharide naturally produced during fermentation as microcapsule wall material, instead of artificial synthetic polymers (such as gelatin and sodium alginate) commonly used in the prior art. The polysaccharide has homology with Anji white tea fermentation extract, better compatibility, and contains polyphenol binding sites itself, which can synergistically protect catechins from oxidation.

[0020] 2) The present application controls the particle size and solidification process of microcapsules, so that the release rate of microcapsules in simulated gastric juice is ≤15%, and the release rate in simulated intestinal juice is ≥85%, solving the problem that catechins in traditional pills are easily degraded in gastric acid environment.

[0021] 3) The present application connects the microencapsulation step with the fermentation process, and the wall material is directly extracted from the fermentation broth without additional addition, which simplifies the production process and reduces the cost.

[0022] 4) The addition of pectin during the pill-making process not only enhances the structural stability of the pill core, but also significantly improves the taste. As a natural polysaccharide, pectin can give the pills a soft and easy-to-swallow texture, reducing the discomfort that traditional hard pills may cause. Attached Figure Description

[0023] The present invention will be described by way of example and with reference to the accompanying drawings, wherein: Figure 1 This is a flowchart of the preparation process for whitening and beautifying pills. Detailed Implementation

[0024] All features disclosed in this specification, or all steps in all disclosed methods or processes, may be combined in any way, except for mutually exclusive features and / or steps.

[0025] Example 1 Preparation flow chart as follows Figure 1 As shown, the specific steps are as follows: 1) Preparation of Anji White Tea Fermentation Extract Anji white tea leaves were soaked in 10 times their volume of water at 45°C for 2 hours, filtered, and cooled to room temperature (25°C) to obtain tea liquor. Kombucha culture with a yeast to acetic acid bacteria mass ratio of 1:1 was added to the tea liquor and fermented at 28°C for 72 hours. After fermentation, the mixture was centrifuged at 3000 rpm for 10 minutes to obtain the supernatant and precipitate. The precipitate was dried to obtain the fermented Anji white tea extract.

[0026] 2) Preparation of microcapsules of Anji white tea fermentation extract The supernatant obtained in step 1) was filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000 Da. The retentate was collected and freeze-dried to obtain the fermentation-derived polysaccharide. The Anji white tea fermentation extract and the fermentation-derived polysaccharide were mixed at a mass ratio of 1.5:1, and 5 times the volume of deionized water was added. The mixture was emulsified at 4000°C for 15 min, and 1 wt% of calcium chloride, a curing agent, was added. The mixture was cured at 30°C for 30 min, centrifuged, and then freeze-dried to obtain microcapsules of Anji white tea fermentation extract with a particle size of 10 μm.

[0027] 3) Preparation of pellet cores Weigh 45 parts by weight of the microcapsules of Anji white tea fermentation extract obtained in step 2), mix 10 parts of pectin, 25 parts of microcrystalline cellulose and 20 parts of lactose evenly, add 10% water of all dry materials, soften and stir evenly to form wet granules, pass through a 40-mesh sieve and dry at 50℃ for 1 hour, add 3 parts of sodium hydroxymethyl starch, 5 parts of talc powder and 2 parts of magnesium stearate and mix evenly to obtain the core.

[0028] 4) Preparation of coating solution Hydroxypropyl methylcellulose was slowly added to water at 70°C and stirred until completely dissolved. Then, maltitol and polyvinylpyrrolidone were added in sequence, and stirring was continued for 45 minutes until a homogeneous solution was formed. The pH was adjusted to 6.0, and the solution was passed through a 100-mesh sieve to remove undissolved particles, thus obtaining the coating solution.

[0029] 5) Preparation of skin-nourishing and whitening pills Place the core of the pill prepared in step 3) into a coating pan, spray the coating liquid prepared in step 4) evenly, evaporate the water at 60℃ for 30 minutes to ensure uniform coating, cool to room temperature, and obtain the beauty and whitening pill, with a coating weight gain of 3%.

[0030] 6) Performance Testing The performance of the microcapsules of Anji white tea fermentation extract prepared in step 2) and the beauty and whitening pills prepared in step 4) were tested.

[0031] Comparative Example 1 The only difference between this comparative example and Example 1 is that, in step 1) of this comparative example, the Anji white tea is not fermented; the rest of the process is the same as in Example 1. The specific steps are as follows: 1) Preparation of Anji White Tea Fermentation Extract Anji white tea leaves were soaked in 10 times their volume of water at 45°C for 2 hours, filtered, and cooled to room temperature (25°C) to obtain tea liquor. The tea liquor was centrifuged at 3000 rpm for 10 minutes to obtain the supernatant and precipitate. The precipitate was dried to obtain Anji white tea fermentation extract.

[0032] 2) Preparation of microcapsules of Anji white tea fermentation extract The supernatant obtained in step 1) was filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000 Da. The retentate was collected and freeze-dried to obtain the fermentation-derived polysaccharide. The Anji white tea fermentation extract and the fermentation-derived polysaccharide were mixed at a mass ratio of 1.5:1, and 5 times the volume of deionized water was added. The mixture was emulsified at 4000°C for 15 min, and 1 wt% of calcium chloride, a curing agent, was added. The mixture was cured at 30°C for 30 min, centrifuged, and then freeze-dried to obtain microcapsules of Anji white tea fermentation extract with a particle size of 10 μm.

[0033] 3) Preparation of pellet cores Weigh 45 parts by weight of the fermented Anji white tea extract obtained in step 1), mix 10 parts pectin, 25 parts microcrystalline cellulose and 20 parts lactose evenly, add 10% water of all dry materials, soften and stir evenly to form wet granules, pass through a 40-mesh sieve and dry at 50℃ for 1 hour, add 3 parts sodium hydroxymethyl starch, 5 parts talc and 2 parts magnesium stearate and mix evenly to obtain the pellet core.

[0034] 4) Preparation of coating solution Hydroxypropyl methylcellulose was slowly added to water at 70°C and stirred until completely dissolved. Then, maltitol and polyvinylpyrrolidone were added in sequence, and stirring was continued for 45 minutes until a homogeneous solution was formed. The pH was adjusted to 6.0, and the solution was passed through a 100-mesh sieve to remove undissolved particles, thus obtaining the coating solution.

[0035] 5) Preparation of skin-nourishing and whitening pills Place the pellet cores prepared in step 3) into a coating pan, spray the coating solution prepared in step 4) evenly, evaporate the water at 60℃ for 30 minutes to ensure uniform coating, cool to room temperature, and the coating weight gain is 3%.

[0036] 6) Performance Testing The performance of the microcapsules of Anji white tea fermentation extract prepared in step 2) and the beauty and whitening pills prepared in step 4) were tested.

[0037] Table 1. Detection of catechin content in Anji white tea extracts in Example 1 and Comparative Examples 1-5 Fermentation strain EGCG content mg / g ECG content mg / g EC content mg / g C content mg / g Example 1 Yeast: acetic acid bacteria = 1 : 1 34.8 12.6 8.2 4.1 Comparative Example 1 No 29.5 10.8 7.0 3.5 The data in Table 1 show that the catechin content in the unfermented extract of Anji white tea (Comparative Example 1) is significantly lower than that in the fermented extract of Anji white tea. The reason for this is likely that fermentation of Anji white tea can effectively promote the release, transformation and stabilization of active ingredients.

[0038] Comparative Example 2 The only difference between this comparative example and Example 1 is that the fermented product of Anji white tea is not microencapsulated in this comparative example. All other processes are the same as in Example 1, and the specific steps are as follows: 1) Preparation of Anji White Tea Fermentation Extract Anji white tea leaves were soaked in 10 times their volume of water at 45°C for 2 hours, filtered, and cooled to room temperature (25°C) to obtain tea liquor. Kombucha culture with a yeast to acetic acid bacteria mass ratio of 1:2 was added to the tea liquor, and fermented at 28°C for 72 hours. After fermentation, the mixture was centrifuged at 3000 rpm for 10 minutes to remove impurities, concentrated, and then spray-dried to obtain Anji white tea fermented extract.

[0039] 2) Preparation of pellet cores Weigh 45 parts by weight of the fermented Anji white tea extract obtained in step 1), mix 10 parts pectin, 25 parts microcrystalline cellulose and 20 parts lactose evenly, add 10% water of all dry materials, soften and stir evenly to form wet granules, pass through a 40-mesh sieve and dry at 50℃ for 1 hour, add 3 parts sodium hydroxymethyl starch, 5 parts talc and 2 parts magnesium stearate and mix evenly to obtain the pellet core.

[0040] 3) Preparation of coating solution Hydroxypropyl methylcellulose was slowly added into water at 70℃, after stirring until completely dissolved, maltitol, polyvinylpyrrolidone were added in turn, continue to stir for 45min until a homogeneous solution was formed, adjust the pH to 6.0, pass through a 100 mesh screen to remove undissolved particles, to obtain the coating liquid.

[0041] 4) Preparation of skin-whitening pills The pill core prepared in step 2) was placed in the coating pan, and the coating liquid prepared in step 3) was uniformly sprayed. The water was evaporated at 60℃ for 30min to ensure uniform coating. The temperature was lowered to room temperature, and the coating weight was increased by 3%.

[0042] 5) Performance test The performance of the Anji white tea fermented extract microcapsules prepared in step 2) and the skin-whitening pills prepared in step 4) was tested.

[0043] Comparative Example 3 The difference between this comparative example and Example 1 is that in this comparative example, the particle size of the microcapsules is 3μm, and the rest of the process is the same as Example 1. The specific steps are as follows: 1) Preparation of Anji white tea fermented extract Anji white tea leaves were added to 10 times the volume of 45℃ water and soaked for 2h. After filtration, the tea soup was cooled to room temperature (25℃). Kombucha spores with a mass ratio of 1:1 of yeast and acetic acid bacteria were added to the tea soup, and fermented at 28℃ for 72h. After fermentation was completed, the supernatant and precipitate were separated by centrifugation at 3000rpm for 10min. The precipitate was dried to obtain the Anji white tea fermented extract.

[0044] 2) Preparation of Anji white tea fermented extract microcapsules The supernatant obtained in step 1) was filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000Da. The retentate was collected and freeze-dried to obtain the fermentation-derived polysaccharide. The Anji white tea fermented extract and the fermentation-derived polysaccharide were mixed in a mass ratio of 1.5:1. Five times the volume of deionized water was added, and emulsified at 4000rpm for 15min. 1wt% of calcium chloride, a solidifying agent, was added, and solidified at 30℃ for 30min. After centrifugal separation, the freeze-dried Anji white tea fermented extract microcapsules were obtained, with a particle size of 3μm.

[0045] 3) Preparation of pill core Forty-five parts of Anji white tea fermented extract microcapsules obtained in step 2), ten parts of pectin, twenty-five parts of microcrystalline cellulose, and twenty parts of lactose were mixed uniformly. Ten percent of water was added to all dry materials, and the mixture was softened and stirred uniformly to form wet granules. After passing through a 40 mesh screen, the mixture was dried at 50℃ for 1h. Three parts of hydroxymethyl starch sodium, five parts of talc, and two parts of magnesium stearate were mixed uniformly to obtain the pill core.

[0046] 4) Preparation of coating liquid Hydroxypropyl methylcellulose was slowly added into water at 70℃, after stirring to complete dissolution, maltitol, polyvinylpyrrolidone were added in turn, continue to stir for 45 min to form a homogeneous solution, adjust pH to 6.0, pass through 100 mesh screen, remove unsolved particles, to obtain the coating liquid.

[0047] 5) Preparation of beauty and whitening pills The pill core prepared in step 3) was placed in the coating pot, and the coating liquid prepared in step 4) was uniformly sprayed. The water was evaporated at 60℃ for 30 min to ensure uniform coating. After cooling to room temperature, the beauty and whitening pills were obtained, and the coating weight was increased by 3%.

[0048] 6) Performance test The performance of the Anji white tea fermentation extract microcapsules prepared in step 2) and the beauty and whitening pills prepared in step 4) was tested.

[0049] Comparative Example 4 The difference between this comparative example and Example 1 is that the particle size of the microcapsules in this comparative example is 30μm, and the rest of the process is the same as Example 1. The specific steps are as follows: 1) Preparation of Anji white tea fermentation extract Anji white tea leaves were added to 10 times the volume of 45℃ water and soaked for 2h. After filtration, it was cooled to room temperature (25℃) to obtain tea soup. Kombucha strain with a mass ratio of 1:1 of yeast and acetic acid bacteria was added to the tea soup and fermented at 28℃ for 72h. After fermentation, the supernatant and precipitate were separated by centrifugation at 3000rpm for 10min. The precipitate was dried to obtain the Anji white tea fermentation extract.

[0050] 2) Preparation of Anji white tea fermentation extract microcapsules The supernatant obtained in step 1) was filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000Da. The retentate was collected and freeze-dried to obtain fermentation-derived polysaccharides. The Anji white tea fermentation extract and fermentation-derived polysaccharides were mixed in a mass ratio of 1.5:1. 5 times the volume of deionized water was added and emulsified at 4000rpm for 15min. 1wt% of calcium chloride, a solidifying agent, was added and solidified at 30℃ for 30min. After centrifugal separation, freeze-drying was performed to obtain Anji white tea fermentation extract microcapsules with a particle size of 30μm.

[0051] 3) Preparation of pill core 45 parts of Anji white tea fermentation extract microcapsules obtained in step 2), 10 parts of pectin, 25 parts of microcrystalline cellulose and 20 parts of lactose were mixed uniformly. 10% of water was added to all dry materials, softened and stirred uniformly to form wet granules. After passing through a 40 mesh screen, the granules were dried at 50℃ for 1h. 3 parts of sodium hydroxymethyl starch, 5 parts of talc and 2 parts of magnesium stearate were mixed uniformly to obtain the pill core.

[0052] 4) Preparation of coating liquid Slowly add hydroxypropyl methylcellulose in water at 70℃, after stirring to completely dissolve, add maltitol, polyvinylpyrrolidone in turn, continue to stir for 45min to form a homogeneous solution, adjust pH to 6.0, pass through a 100 mesh screen to remove undissolved particles, and obtain the coating liquid.

[0053] 5) Preparation of beauty and whitening pills Put the pill cores prepared in step 3) into the coating pan, uniformly spray the coating liquid prepared in step 4), evaporate the water at 60℃ for 30min to ensure uniform coating, and cool to room temperature to obtain the beauty and whitening pills with a coating weight gain of 3%.

[0054] 6) Performance test The performance of the Anji white tea fermented extract microcapsules prepared in step 2) and the beauty and whitening pills prepared in step 4) was tested.

[0055] Table 2 Effect of microencapsulation of Anji white tea fermented extract on the intestinal absorption rate of catechins Microencapsulation was performed Microcapsule particle size / pm Release rate in simulated gastric fluid Release rate in simulated intestinal fluid Total release rate Example 1 Yes 10 12.5% 78.8% 91.3% Comparative Example 2 No \ 65.3% 28.7% 94.0% Comparative Example 3 Yes 3 28.6% 67.5% 96.1% Comparative Example 4 Yes 30 8.2% 65.4% 73.6% From the data in Table 2, it can be seen that without microencapsulation of the Anji white tea fermented extract, the Anji white tea fermented extract is directly exposed to the simulated gastric juice, lacks the protection of the microcapsule wall material, and the catechins are easily dissolved and released in the acidic environment, with a significant decrease in the intestinal fluid release rate. When the particle size of the microcapsules is too small, the specific surface area increases, and the microcapsules are more easily eroded in the acidic environment in the gastric juice, resulting in premature release of catechins in the gastric juice. When the particle size of the microcapsules is too large, the microcapsule structure is more dense, and the stability in the gastric juice is enhanced, but the large particle size makes it difficult for the microcapsules to quickly break or dissolve in the intestinal fluid, resulting in a decrease in the intestinal fluid release rate and thus a decrease in the bioavailability.

[0056] The above-described embodiments only express the specific implementation of the present application, which is described in detail and specifically, but should not be construed as limiting the scope of protection of the present application. It should be noted that for those skilled in the art, without departing from the technical concept of the present application, a number of modifications and improvements can be made, which are all within the scope of protection of the present application.

Claims

1. A beauty and whitening pill with catechin, characterized by, It comprises: Anji white tea fermentation extract microcapsules, pectin, microcrystalline cellulose, lactose, sodium hydroxymethyl starch, talc, magnesium stearate and coating materials, wherein the Anji white tea fermentation extract microcapsules comprise Anji white tea fermentation extract and fermentation-derived polysaccharides.

2. The skin whitening and anti-aging pill with catechins according to claim 1, characterized in that, The components of the beauty and whitening pill with catechins are as follows in terms of mass fraction: Anji white tea fermentation extract microcapsules 45-55 parts, pectin 8-10 parts, microcrystalline cellulose 25-35 parts, lactose 20-25 parts, sodium hydroxymethyl starch 3-5 parts, talc 5-8 parts, and magnesium stearate 2-3 parts.

3. The method for preparing the beauty and whitening pill with catechins according to any one of claims 1-2, characterized in that, It comprises the following steps: 1) Mix Anji white tea fermentation extract and fermentation-derived polysaccharides at a mass ratio of (1.5-2.3):1, add 5-8 times the volume of deionized water, emulsify at 3000-5000 rpm for 15-20 min, add 1-2% of the solidifying agent calcium chloride, solidify at 30-35℃ for 30 min, centrifugally separate, and freeze-dry to obtain Anji white tea fermentation extract microcapsules; 2) Mix Anji white tea fermentation extract microcapsules, pectin, microcrystalline cellulose and lactose by weight, soften with water, sieve and granulate, dry, mix with sodium hydroxymethyl starch, talc and magnesium stearate to obtain a pill core; 3) Spray the sieved coating liquid on the pill core obtained in step 2), then continue to evaporate water at high temperature and cool down to complete coating to obtain the beauty and whitening pill with catechins.

4. The method of claim 3, wherein the preparation of the beauty and whitening pill with catechin is characterized by, The preparation method of Anji white tea fermentation extract is as follows: soak Anji white tea leaves in 10-12 times the volume of water, filter to obtain tea soup, cool down, add Kombucha spores, ferment at 25-28℃ for 72-80 h, centrifuge to obtain supernatant and precipitate, dry the precipitate to obtain Anji white tea fermentation extract.

5. The method of claim 4, wherein the preparation of the beauty and whitening pill with catechin is characterized by, The Kombucha spores are a compound of yeast and acetic acid bacteria at a mass ratio of (0.9-1.1):(0.9-1.1).

6. The method of claim 4, wherein the preparation of the beauty and whitening pill with catechin is characterized by, The preparation method of fermentation-derived polysaccharides is as follows: filter the supernatant through an ultrafiltration membrane with a molecular weight cutoff of 3000-3500 Da, collect the retentate and freeze-dry to obtain fermentation-derived polysaccharides.

7. The method of claim 3, wherein the preparation of the beauty and whitening pill with catechin is characterized by, The preparation method of the coating liquid in step 3) is as follows: slowly add hydroxypropyl methylcellulose to water under stirring, completely dissolve, then add maltitol and polyvinylpyrrolidone to the solution in sequence, continue to stir, after stirring is completed, adjust the pH to 5.0-7.0 to obtain the coating liquid.

8. The method of claim 7, wherein the preparation of the beauty and whitening pill with catechin is characterized by, The components in the coating liquid are as follows in terms of weight fraction: hydroxypropyl methylcellulose 50-60 parts, maltitol 25-30 parts and polyvinylpyrrolidone 10-15 parts.

9. The method of claim 3, wherein the preparation method of the youth-care and whitening pill with catechins is characterized by, In step 2), the temperature of water is 60-70℃.

10. The method of claim 3, wherein the preparation method of the beauty and whitening pill with catechin is characterized by, The coating weight gain is 3-5%.

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