Calendula fermentation liquor, preparation method thereof and application of calendula fermentation liquor in antiperspirant cosmetics

Abstract

The invention relates to calendula fermentation liquor, a preparation method thereof and application of the calendula fermentation liquor in antiperspirant cosmetics, and belongs to the technical field of plant fermentation and cosmetics. The preparation method of the calendula fermentation liquor provided by the invention comprises the following steps: 1) taking calendula powder as a fermentation substrate, inoculating bifidobacteria, and carrying out anaerobic fermentation to obtain the calendula fermentation liquor A; 2) inoculating saccharomycetes into the fermentation liquor A for aerobic fermentation to obtain calendula fermentation liquor B; and (3) carrying out wall-breaking homogenization treatment on the fermentation liquor B, and filtering by using a nano-membrane to obtain the calendula fermentation liquor. According to the calendula fermentation liquor, the sweating amount is reduced, meanwhile, the effect of inhibiting grease secretion can be improved, armpit sweating can generate peculiar smell along with grease secretion, therefore, the peculiar smell generated by grease secretion can be effectively reduced, and the calendula fermentation liquor has obvious advantages when being applied to antiperspirant cosmetics.

Description

Technical Field

[0001] This application relates to a calendula fermentation liquid, its preparation method, and its application in antiperspirant cosmetics, belonging to the fields of plant fermentation and cosmetic technology. Background Technology

[0002] Sweating is a natural phenomenon; the human body regulates its temperature by dissipating heat through sweat. Sweat itself is odorless; besides water, it contains various components such as proteins, lipids, fatty acids, cholesterol, and iron salts. Bacteria such as Staphylococcus epidermidis and Staphylococcus aureus decompose sweat, potentially producing ammonia, propionic acid, isovaleric acid, and benzothiazole, leading to a sour or foul odor. Furthermore, urea excreted in sweat can also have an odor, which becomes particularly pronounced after decomposition. Consuming high-protein and high-fat foods may worsen the odor. Regular hygiene, including changing clothes and showering, can help reduce unpleasant smells.

[0003] To avoid excessive sweating or reduce body odor, some people choose extreme methods, such as surgically removing apocrine glands or injecting Botox. However, unless the condition is particularly severe, such extreme methods are not advisable. Reducing sweating and maintaining daily freshness and dryness are things that antiperspirants can do. Antiperspirants work by reducing the amount of sweat reaching the skin's surface and inhibiting the growth of bacteria that cause body odor, breaking down or absorbing the components that cause body odor. Common methods for preventing and suppressing body odor include: 1) Antiperspirants: inhibiting the secretion of sweat glands; 2) Bactericides: inhibiting the proliferation of bacteria on the skin surface; 3) Adsorbents: using chemical deodorants or odor absorbers to transform odorous substances into odorless substances; 4) Fragrances: masking odors with pleasant fragrances.

[0004] Most antiperspirants on the market are composed of chemical antiperspirant ingredients, which can be irritating. People with allergies may experience dermatitis or allergic reactions after using them. Furthermore, sweat mixes with sebum on the skin's surface to form a milky lipid film, which moisturizes and protects the skin. Simply suppressing sweating can lead to long-term blockage of sweat glands, causing darkening of the underarms. More seriously, because the skin's metabolic processes cannot be properly eliminated, it is prone to a series of inflammations, such as itching and redness. In addition, most antiperspirants and deodorants on the market lack sweat and water resistance, and their effectiveness is difficult to maintain in high temperatures or after exercise, leading to the reappearance of unpleasant odors. This significantly reduces their antiperspirant and deodorant effects, causing inconvenience to consumers.

[0005] Calendula extract can inhibit bacterial growth and reproduction, reduce the byproducts of microbial metabolism in sweat, and reduce odor formation. For sensitive skin, calendula extract can improve its resistance, alleviate discomfort, and has calming and relaxing properties, reducing tension and anxiety. For example, patent CN103417458A discloses an antiperspirant containing calendula extract; patent CN105796383A discloses a night-use fragrance oil containing calendula essential oil; and patent CN105853280A discloses a toner containing calendula extract.

[0006] Currently, there are relatively few applications of calendula fermented liquid in antiperspirant products. For example, patent CN119185158A discloses a method for preparing calendula fermented material, which has a comprehensive effect of moisturizing, repairing and soothing.

[0007] Therefore, in order to solve the problems existing in the current antiperspirant products, it is necessary to provide a calendula fermented liquid and an antiperspirant product based on the calendula fermented liquid.

[0008] It should be noted that the above content is only used to illustrate the research and development ideas and process of this application and does not necessarily constitute prior art. Summary of the Invention

[0009] To address the aforementioned issues, this application provides a calendula fermented liquid, its preparation method, and its application in antiperspirant cosmetics. The calendula fermented liquid provided in this application can reduce the amount of sweat while enhancing the effect of inhibiting sebum secretion. Underarm sweating is also accompanied by sebum secretion, which produces odor. Therefore, it can effectively reduce the odor produced by sebum secretion and has significant advantages when applied to antiperspirant cosmetics.

[0010] This application provides a method for preparing calendula fermentation broth, characterized in that the preparation method includes the following steps: 1) Using calendula powder as a fermentation substrate, Bifidobacterium was inoculated for anaerobic fermentation to obtain calendula fermentation broth A; 2) Inoculate yeast into the fermentation broth A and carry out aerobic fermentation to obtain calendula fermentation broth B; 3) The fermentation broth B is subjected to cell wall disruption and homogenization treatment, and then filtered with a nano-membrane to obtain the calendula fermentation broth; The fermentation substrate is a calendula fermentation culture broth containing 2-5 wt% calendula flowers, and the Bifidobacterium is obtained using OD fermentation. 600 Bifidobacterium bacterial suspension with a value of 8-10, wherein the yeast is prepared using OD400. 600The volume ratio of the calendula fermentation culture, bifidobacteria culture, and yeast culture is (4-6):(0.5-2):(0.5-2).

[0011] Optionally, the anaerobic fermentation in step 1) includes: the dissolved oxygen concentration in the fermentation culture medium is not higher than 0.6%, the fermentation temperature is 35~40℃, the pH is 5.0~5.6, and the fermentation time is 45~50h.

[0012] Optionally, step 2) of aerobic fermentation includes: fermentation temperature of 27~30℃, pH of 5.8~6.0, dissolved oxygen of not less than 35%, and fermentation time of 45~60h.

[0013] Optionally, the preparation method of the calendula fermentation culture medium includes: dissolving calendula powder in water, adding excipients, and sterilizing at high temperature to obtain the culture medium.

[0014] Optionally, the excipients include a carbon source, a nitrogen source, and inorganic salts.

[0015] Optionally, the excipients include: 4 wt% glucose, 0.3 wt% α-glucan, 1.5 wt% tryptone, 0.3 wt% magnesium sulfate, and 0.3 wt% potassium dihydrogen phosphate.

[0016] Optionally, the Bifidobacterium is Bifidobacterium longum. Bifidobacterium longum CICC 25033.

[0017] Optionally, the yeast is *Saccharomyces cerevisiae*. Saccharomyces cerevisiae CICC 1389.

[0018] This application provides the calendula fermentation broth prepared by the above-mentioned method.

[0019] This application provides the application of the aforementioned calendula fermentation liquid in cosmetics.

[0020] This application provides a cosmetic product that stops sweating and eliminates odor, characterized in that it comprises the following components by weight: Aluminum hydroxyl chloride 8~20%; Acetyl tetrapeptide-2 0.01~2%; Citronellol methyl crotonate 0.01~2%; Calendula fermentation liquid: 0.01-5%; It also includes auxiliary materials, and the calendula fermentation liquid is the calendula fermentation liquid as described in claim 6.

[0021] Optionally, the cosmetic product is a spray, roll-on, gel, or cream.

[0022] Optionally, the cosmetic product is a spray or a roll-on product; The excipients include 2-10% humectant, 0.01-2% thickener, 0.1-1% flavoring agent, and 0.1-1% preservative.

[0023] Optionally, the moisturizer is selected from at least one of betaine, polyol, and natural moisturizing factors; Optionally, the polyol is selected from at least one of 1,2-hexanediol, butanediol, and glycerol; Optionally, the preservative is selected from at least one of methylparaben, phenoxyethanol / ethylhexylglycerin, chlorphenesin, and p-hydroxyacetophenone; Optionally, the thickener is selected from at least one of hydroxyethyl cellulose, xanthan gum, carrageenan, gum arabic, and guar gum; Optionally, it may also include 1-5% solubilizer; Optionally, the solubilizer is selected from at least one of hydrogenated castor oil, coconut oil alcohol polyether-7, Tween 20, and dipropylene glycol.

[0024] The beneficial effects of this application include, but are not limited to: 1. According to the calendula fermentation liquid and its preparation method of this application and its application in antiperspirant cosmetics, the content of ketones and polyphenols in the fermented calendula extract is significantly increased. The ketones react with the -COOH of keratin, the main protein of the armpit skin, to form cyclic compounds, which block the sweat gland ducts, inhibit sweat secretion, and reduce the amount of sweat. The polyphenols can inhibit the activity of enzymes, thereby inhibiting microorganisms. The specific mechanism may be through non-specific reactions with microbial proteins or by binding to sulfhydryl groups on proteins, thereby inhibiting enzyme activity and reducing odor generation.

[0025] 2. According to the calendula fermentation liquid and its preparation method of this application and its application in antiperspirant cosmetics, the fermented calendula extract provided can reduce the amount of sweating while improving the effect of inhibiting sebum secretion. Since underarm sweating is also accompanied by sebum secretion and produces odor, it can also reduce the odor produced by sebum secretion.

[0026] 3. Based on the calendula fermentation liquid and its preparation method and its application in antiperspirant cosmetics, this application provides a cosmetic product using aluminum hydroxychloride, acetyl tetrapeptide-2, methyl crotonic acid citronellol ester, and calendula fermentation liquid, combined with auxiliary ingredients such as moisturizers and preservatives. Through the synergistic effect of each raw material, the antiperspirant effect can be improved, while reducing irritation, achieving a mild, natural, and highly effective effect. Among them, aluminum hydroxychloride has antiperspirant and astringent effects. Acetyl tetrapeptide-2 is a odor-neutralizing peptide that neutralizes isovaleric acid and aldehydes, such as 2-nonenal, to neutralize characteristic body odors associated with aging, prevents the unpleasant odors caused by aldehydes (such as 2-nonenal) produced by lipid peroxidation, and also has antioxidant protective effects, preventing lipid peroxidation and byproducts of sweat metabolism by skin microorganisms, thus maintaining a natural body odor free of harmful odors. Methyl crotonic acid citronellol is an odorless derivative of natural citronellol that captures easily reactive and unpleasant molecules such as amines and thiols, releasing citronellol through the metabolism of bacteria or enzymes on the skin to reduce body odor. The synergistic effect of the various raw materials used in preparing the calendula fermented liquid provided in this application results in a product with significant antiperspirant and deodorizing effects. It is safe and non-irritating, suitable for soft and sensitive underarm skin cells, effectively tightens the skin, reduces sweat excretion, and keeps the skin dry and healthy.

[0027] 4. Based on the calendula fermentation liquid and its preparation method of this application and its application in antiperspirant cosmetics, the provided antiperspirant cosmetics not only have a good antibacterial effect, but also condition the skin and reduce the irritation of the drug to the skin, thereby achieving the purpose of good deodorization effect and safe use. Detailed Implementation

[0028] The present application is described in detail below with reference to the embodiments, but the present application is not limited to these embodiments. Unless otherwise specified, the raw materials and reagents in the embodiments of the present application are all purchased through commercial channels.

[0029] Example 1: Preparation of Calendula Fermentation Broth S1. Using commercially available calendula powder ground to a finer mesh (100 mesh or finer) as the fermentation substrate, inoculate with Bifidobacterium for anaerobic fermentation to obtain a fermentation broth. The anaerobic fermentation steps include: introducing sterile nitrogen gas into the calendula powder fermentation broth to reduce the dissolved oxygen concentration to below 0.6%, and then inoculating with Bifidobacterium longum. Bifidobacterium longum The secondary culture seed strain of Bifidobacterium, CICC 25033, was inoculated into the fermentation medium, and the fermentation temperature was controlled at 35~40℃, pH 5.0~5.6, and the fermentation time was 45~50 hours. S2. Inoculate the fermentation broth with yeast for aerobic fermentation to obtain calendula fermentation extract. The aerobic fermentation steps include: using the fermentation broth that has completed anaerobic fermentation as the substrate, switching to the introduction of sterile air, and after the dissolved oxygen reaches saturation, inoculating with brewer's yeast. Saccharomyces cerevisiae Secondary culture of the seed strain of yeast (CICC 1389) was conducted at a controlled fermentation temperature of 27–30°C, pH 5.8–6.0, dissolved oxygen not less than 35%, and fermentation time of 45–60 hours. The fermentation substrate was a calendula fermentation broth containing 2%–5% calendula by mass, and Bifidobacterium was selected using OD0.05. 600Bifidobacterium bacterial suspension with a value of 8-10, and yeast using OD500. 600 The volume ratio of yeast culture medium with a pH of 120-140, calendula fermentation culture medium, bifidobacteria culture medium and yeast culture medium is (4-6):(0.5-2):(0.5-2). S3. The fermentation broth that has completed aerobic fermentation is processed by centrifugation and sedimentation, and concentrated to 20% of the original fermentation broth volume. It is then crushed again using a high-pressure homogenizer at a homogenization pressure of 1400~1500MPa. After 2~4 cycles, the cell wall breakage rate is above 90%. The temperature is controlled not to exceed 30℃ during the crushing process. The homogenized liquid after high-pressure homogenization is filtered through a 50~220 nm membrane to obtain the calendula fermentation broth.

[0030] The calendula fermentation broth was prepared by dissolving calendula powder in water, adding carbon source, nitrogen source, inorganic salt and water, and sterilizing at high temperature. The broth contained 4 wt% glucose, 0.3 wt% α-glucan, 1.5 wt% tryptone, 0.3 wt% magnesium sulfate, 0.3 wt% potassium dihydrogen phosphate and the balance water.

[0031] The fermentation conditions and strains mentioned above were optimally selected through screening and optimization, resulting in the most significant enhancement of active ingredients, particularly sugars, flavonoids, and polyphenols. The calendula fermentation broth obtained through optimized fermentation processes exhibits significantly higher levels of total sugars, polyphenols, flavonoids, and other active ingredients compared to ordinary calendula extracts, offering a clear advantage when applied to antiperspirant products.

[0032] The test results of the content of active ingredients of calendula after fermentation compared with commercially available calendula extract are shown in Table 1 below. The calendula extract was purchased from Beijing Dongfang Miaosen Biotechnology Co., Ltd.

[0033] Table 1 Comparison of active ingredient content after fermentation

[0034] As shown in Table 1, the amount of active ingredients in calendula extract significantly increased after fermentation. Sugars can prevent the decomposition of fatty acids in sebum, thus reducing odor. Polyphenols can inhibit microorganisms by suppressing enzyme activity. This mechanism involves non-specific reactions with microbial proteins or binding to sulfhydryl groups on proteins, thereby inhibiting enzyme activity and reducing odor. Polyphenols can also inhibit the production and release of inflammatory mediators, thus achieving an anti-inflammatory effect. Flavonoids can constrict capillaries, thereby shrinking pores and reducing sweat gland secretion to achieve an antiperspirant effect. Flavonoids can also regulate sebaceous gland function, reducing oil secretion and its odor. Furthermore, ketones may react with the -COOH group of keratin, the main protein in armpit skin, to form cyclic compounds that block sweat gland ducts, inhibiting sweat secretion and reducing perspiration.

[0035] Example 2: Preparation of antiperspirant products Preparation of Samples 1-3 Table 2 Raw materials for the preparation of antiperspirant (by weight percentage)

[0036] Prepare the antiperspirant according to the following steps: Prepare the raw materials as shown in Table 2; Pretreatment: Mix phase B thoroughly at room temperature; mix phase E at 45-50℃ until transparent and uniform. Add phase A to the main emulsifying pot, homogenize and disperse at room temperature, then heat to 85-90℃ while stirring, and maintain this temperature for 10-15 minutes until homogenized and transparent without any granules. After confirming uniform dispersion of the raw materials in the main emulsifying pot, maintain the temperature at 80-85℃, add phase B to the main emulsifying pot, and stir rapidly for 10-15 minutes (no need to maintain the temperature during stirring, allow it to cool naturally). Cool to 60-65℃, add phase C, and stir rapidly until the mixture is completely homogeneous. Cool to 45-50℃, add phase D first, and stir rapidly until the mixture is completely homogeneous. Cool to 40-45℃, add the pre-mixed phase E, and stir rapidly until the mixture is completely homogeneous.

[0037] Preparation of comparative samples D1~D2 Samples 1-3 have the same composition and preparation method, the only difference being the amount of calendula fermentation liquid added.

[0038] The composition and preparation method of the comparison sample D1 are exactly the same as those of sample 1. The difference is that an equal amount of unfermented calendula extract was added to sample 1.

[0039] Among them, the unfermented calendula extract was a commercially available sample of calendula extract from Beijing Dongfang Miaosen Biotechnology Co., Ltd.

[0040] The composition and preparation method of the comparison sample D2 are exactly the same as those of sample 1, except that no calendula fermentation liquid was added.

[0041] Test Example 1: Security Test Experimental Methods: Referring to the "General Principles for Diagnosis and Treatment of Cosmetic Dermatological Diseases" (GB17149-1997), 30 subjects aged 18 years and above were selected, 15 males and 15 females. Qualified spot test materials were then used, and various antiperspirants were tested. Approximately 0.5g of the test antiperspirant was placed in the spot test apparatus, while the blank control group received no substance. The spot test material containing the test material was applied to the inner forearm of the subjects, with one side serving as the blank control group and the other as the experimental group. The material was gently pressed with the palm to ensure even application to the skin, and skin reactions were recorded at 0.5h, 24h, 48h, and 72h. The patch area was kept dry, and strenuous exercise, scratching, or prolonged sun exposure were avoided. Redness, erythema, itching, and rashes were considered allergic reactions.

[0042] The experiment found that none of the test participants experienced allergic reactions after using the tested antiperspirants, indicating that each antiperspirant can reduce skin irritation and has a high level of safety.

[0043] Test Example 2: Antiperspirant Test Effect The degree to which each antiperspirant reduced sweat secretion was determined using a gravimetric method: Thirty volunteers were selected as subjects, half male and half female. Before use, each antiperspirant was shaken well and then evenly applied to the armpits, gently massaged until fully absorbed. The 30 volunteers tested each antiperspirant in turn as the experimental group. After testing one antiperspirant sample, the coated antiperspirant sample was washed off, and the antiperspirant effect of the next sample was tested under the same conditions. In addition, a group of uncoated antiperspirants was tested as a blank control group.

[0044] Evaluation environment: The test was conducted in an environment with a temperature of (37.8±1.1)℃ and a relative humidity of 35% to 40%.

[0045] Specific procedure: A fiber pad was placed in the armpit of the subject as an absorbent pad to absorb sweat. After 80 minutes, the amount of sweat absorbed by the absorbent pad was obtained. Then, the reduction rate of sweat discharge before and after the subject used the antiperspirant was calculated using the following formula to analyze the effect of the antiperspirant in reducing sweat secretion.

[0046] Formulas for calculating sweat volume and sweat volume reduction rate: Axillary sweat volume = Weight of the absorbent pad after sweat collection - Weight of the absorbent pad before sweat collection; The rate of reduction in sweat volume = (axillary sweat volume in the control group - axillary sweat volume in the experimental group) / axillary sweat volume in the control group.

[0047] The reduction rate of perspiration of each antiperspirant was tested using the above testing methods (the average value of the results is taken), and the results are shown in Table 3.

[0048] Table 3 Results of sweating test

[0049] As shown in Table 3 above, the sweating results indicate that samples 1-3 and control sample D1 all have antiperspirant effects. Sample 3 has the best antiperspirant effect, followed by samples 1, 2, and control sample D1. Control sample 5 did not contain calendula fermented liquid. The results show that the amount of sweating was significantly reduced with the addition of calendula fermented liquid, and the antiperspirant effect of calendula fermented liquid was more significant than that of calendula extract. This indicates that calendula fermented liquid has a better antiperspirant effect than calendula extract. The ketones after fermentation react with the -COOH of keratin, the main protein in the armpit skin, to form cyclic compounds that can block sweat gland ducts, thereby more effectively inhibiting sweat secretion and reducing sweating.

[0050] Test Example 3: Odor Removal Test Test Method: Thirty volunteers with underarm odor were selected as subjects, regardless of the severity of the odor. The subjects were tested for five consecutive days, and the odor-eliminating effect of each antiperspirant was tested. Before use, gently shake the antiperspirant to ensure even distribution, then apply it evenly to the underarms and gently massage until fully absorbed.

[0051] Effectiveness evaluation criteria: Significant improvement: lasts for 8-12 hours or more, with no side effects; Effective: Lasts for 4-8 hours, with no side effects; Effective: Odor is significantly reduced, lasting 0-4 hours, with no side effects; Ineffective: The odor does not subside and there is no effect on removing the odor.

[0052] The above methods were used to test the odor-removing effects of each antiperspirant. Subjects filled in the usage experience based on their own experience, and the results are shown in Table 4.

[0053] Table 4. Results of underarm odor test

[0054] As shown in Table 4, all samples have the effect of removing odors. Among them, samples 1-3 have the best odor removal effect. The reason why the odor removal effect of the comparative sample D2 is that it contains acetyl tetrapeptide-2 and methyl crotonic acid citronellol ester, which have a certain odor removal effect. The reason why the odor removal effect of the comparative sample D1 is better than that of the comparative sample D2 is that the comparative sample D1 contains calendula extract. Calendula extract can inhibit the growth and reproduction of bacteria, reduce the by-products of microbial metabolism of sweat, and reduce the generation of odors.

[0055] The calendula fermentation liquid in this application has a better effect. The polyphenols are significantly enhanced, which can inhibit enzyme activity by non-specific reaction with microbial proteins or by binding to sulfhydryl groups on proteins, thereby inhibiting microorganisms and further reducing the generation of odors.

[0056] Test Example 5: Consumer Testing This test included 33 participants, 26 women and 7 men, aged 19 to 35 years, all with healthy skin. Self-assessments were performed immediately after sample application, and at 24 hours, 48 ​​hours, and 14 days later. The test results for Sample 1 are as follows: 24 hours after the subjects used the sample, 87.88% or more of the subjects gave positive evaluations of the test sample's antiperspirant and deodorant effects, all of which were statistically significant (P<0.05); 87.88% or more of the subjects gave positive evaluations of the test sample's odor-neutralizing and refreshing effects, all of which were statistically significant (P<0.05).

[0057] 48 hours after the subjects used the sample, 84.85% of the subjects agreed that "their skin still smelled fragrant 48 hours after using the sample", which was statistically significant (P<0.05).

[0058] After 14 days of use, 84.85% or more of the subjects gave positive feedback on the test sample's antiperspirant, deodorant, odor-neutralizing, and skin-soothing effects, all of which were statistically significant (P<0.05); 81.82% of the subjects agreed that "after 14 days of use, the skin on the application area felt more radiant", and 84.85% of the subjects agreed that "after 14 days of use, the skin on the application area felt brighter", both of which were statistically significant (P<0.05); 100.00% of the subjects agreed that "the sample felt gentle and did not irritate the skin".

[0059] The above description is merely an embodiment of this application, and the scope of protection of this application is not limited to these specific embodiments, but is determined by the claims of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the technical concept and principles of this application should be included within the scope of protection of this application.

Claims

1. A method for preparing calendula fermentation broth, characterized in that, The preparation method includes the following steps: 1) Using calendula powder as a fermentation substrate, Bifidobacterium was inoculated for anaerobic fermentation to obtain calendula fermentation broth A; 2) Inoculate yeast into the fermentation broth A and carry out aerobic fermentation to obtain calendula fermentation broth B; 3) The fermentation broth B is subjected to cell wall disruption and homogenization treatment, and then filtered with a nano-membrane to obtain the calendula fermentation broth; The fermentation substrate is a calendula fermentation culture broth containing 2-5 wt% calendula flowers, and the Bifidobacterium is obtained using OD fermentation. 600 Bifidobacterium bacterial suspension with a value of 8-10, wherein the yeast is prepared using OD400. 600 The volume ratio of the calendula fermentation culture, bifidobacteria culture, and yeast culture is (4-6):(0.5-2):(0.5-2).

2. The method for preparing calendula fermentation broth according to claim 1, characterized in that, The anaerobic fermentation in step 1) includes: the dissolved oxygen concentration in the fermentation culture medium is not higher than 0.6%, the fermentation temperature is 35~40℃, the pH is 5.0~5.6, and the fermentation time is 45~50h.

3. The method for preparing calendula fermentation broth according to claim 1, characterized in that, Step 2) Aerobic fermentation includes: fermentation temperature 27~30℃, pH 5.8~6.0, dissolved oxygen not less than 35%, and fermentation time 45~60h.

4. The method for preparing calendula fermentation liquid according to claim 1, characterized in that, The preparation method of the calendula fermentation culture medium includes: dissolving calendula powder in water, adding excipients, and sterilizing at high temperature.

5. The method for preparing calendula fermentation liquid according to claim 4, characterized in that, The excipients include carbon sources, nitrogen sources, and inorganic salts.

6. The calendula fermentation liquid prepared by the method for preparing calendula fermentation liquid according to any one of claims 1 to 5.

7. The application of the calendula fermentation liquid as described in claim 6 in cosmetics.

8. A cosmetic product for stopping sweating and eliminating odor, characterized in that, The components, calculated by weight, include the following: Aluminum hydroxyl chloride 8~20%; Acetyl tetrapeptide-2 0.01~2%; Citronellol methyl crotonate 0.01~2%; Calendula fermentation liquid: 0.01-5%; It also includes auxiliary materials, and the calendula fermentation liquid is the calendula fermentation liquid as described in claim 6.

9. The antiperspirant and deodorizing cosmetic according to claim 8, characterized in that, The cosmetic product is a spray, roll-on, gel, or cream.

10. The antiperspirant and deodorizing cosmetic according to claim 9, characterized in that, The cosmetic product is a spray or roll-on product; The excipients include 2-10% humectant, 0.01-2% thickener, 0.1-1% flavoring agent, and 0.1-1% preservative.

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