Plant anti-dandruff composition with oil control and antibacterial efficacy and application thereof

Abstract

The present application relates to a kind of plant anti-dandruff composition with oil control and bacteriostasis efficacy and application thereof, belong to the field of cosmetics.The composition includes soapberry fruit extract, camellia seed extract, artemisia annua extract, valerian root extract, phyllanthus emblica fruit extract;The valerian root extract is extracted after being inoculated with mixed inoculant consisting of bacillus licheniformis and lactobacillus bulgaricus and then fermented with valerian root as raw material.The valerian root extract obtained by the fermentation of specific strains and strain ratio mixture is significantly improved in the bacteriostatic effect on malassezia and propionibacterium acnes.Further, the present application selects specific soapberry fruit extract, camellia seed extract, artemisia annua extract, phyllanthus emblica fruit extract and the obtained valerian root extract within a specific proportion range, and the obtained composition has synergistic effect of each component, which can significantly improve its oil control, bacteriostasis and anti-dandruff effect.

Description

Technical Field

[0001] This invention relates to the field of cosmetic technology, and in particular to a plant-based anti-dandruff composition with oil-controlling and antibacterial effects and its application. Background Technology

[0002] An imbalance in the scalp's microbiome can stimulate sebum production, leading to an overgrowth of fungi such as Malassezia, which in turn can cause scalp inflammation and infection. Conversely, an overgrowth of Propionibacterium acnes can irritate the skin, causing inflammation and acne. Furthermore, triglycerides in scalp sebum promote the excessive proliferation of Malassezia spp., resulting in an imbalanced scalp environment. Additionally, Malassezia's metabolic products (such as oleic acid and arachidonic acid) can stimulate keratinocytes to secrete pro-inflammatory factors such as IL-1α and TNF-α, triggering a vicious cycle of barrier damage, inflammation, and abnormal keratinization, ultimately leading to recurring dandruff, itching, and even hair loss.

[0003] Currently available antibacterial, anti-dandruff, and oil-controlling products on the market primarily achieve their dandruff-reducing effects by inhibiting the growth of fungi in the scalp's stratum corneum; or by exfoliating the stratum corneum to increase scalp metabolism. These methods typically utilize chemically synthesized reagents for highly effective antibacterial and oil-controlling effects, but long-term use can lead to scalp irritation, dryness, microbial imbalance, drug resistance, and potential environmental risks. Therefore, researchers are focusing on gentle plant extracts to develop a three-pronged "oil-control, antibacterial, and repair" composition based on plant extracts, and applying it to scalp care products to address sub-health issues such as excessive oil production and recurring dandruff from the source. This has become an important research direction in the industry. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a plant-based dandruff-removing composition with oil-controlling and antibacterial effects and its application.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a composition comprising the following components in parts by weight: 0.05-0.1 parts of Sapindus mukorossi fruit extract, 0.2-1.5 parts of Camellia japonica seed extract, 1-3 parts of Artemisia annua extract, 1.5-2 parts of Valerian root extract, and 0.1-1 parts of Phyllanthus emblica fruit extract; wherein the Valerian root extract is obtained by fermenting Valerian root with a mixed inoculum consisting of Bacillus licheniformis and Lactobacillus bulgaricus, followed by extraction.

[0007] This invention first involves fermenting valerian root by mixing specific Bacillus licheniformis and Lactobacillus bulgaricus in a specific ratio, followed by extraction to obtain valerian root extract. The resulting valerian root extract significantly enhances the antibacterial effect against Malassezia and Propionibacterium acnes. Furthermore, this invention combines the obtained valerian root extract with extracts from Sapindus mukorossi fruit, Camellia japonica seed, Artemisia annua, and Phyllanthus emblica fruit. Sapindus mukorossi fruit extract has a mild cleansing and antibacterial effect; Camellia japonica seed extract has soothing, anti-inflammatory, anti-itch, and dandruff-reducing effects on the scalp; Artemisia annua extract has broad-spectrum antibacterial and good antioxidant properties, improving the scalp microenvironment and reducing dandruff; and the valerian root extract provided by this invention has excellent inhibitory effects on dandruff and the abnormal proliferation of Malassezia and Propionibacterium acnes when the scalp flora is imbalanced. Phyllanthus emblica fruit extract has functions such as scavenging free radicals and regulating scalp oil. The different components in the composition obtained by the above combination have a synergistic effect within a specific ratio range, which can effectively solve problems such as scalp barrier damage, scalp oiliness, and dandruff from multiple aspects such as anti-inflammation, regulation of scalp oil, and antibacterial properties.

[0008] Further, the composition comprises the following components in parts by weight: 0.05-0.1 parts of Sapindus mukorossi fruit extract, 0.2-0.8 parts of Camellia japonica seed extract, 1-2 parts of Artemisia annua extract, 1.5-1.8 parts of Valerian root extract, and 0.1-0.5 parts of Phyllanthus emblica fruit extract.

[0009] Furthermore, the preparation method of the valerian root extract includes the following steps:

[0010] S1. Pulverize valerian root to obtain powder with a particle size of 40-80μm, add water at a mass ratio of 1:10-15 and mix well to obtain fermentation substrate;

[0011] S2. Based on the mass of the fermentation substrate, inoculate with 1%-3% of a mixed inoculum consisting of Bacillus licheniformis and Lactobacillus bulgaricus to obtain the fermentation broth;

[0012] S3. The fermentation broth is subjected to ultrasonic extraction, filtered, concentrated and dried to obtain valerian root extract.

[0013] Preferably, the mixed bacterial agent in step S2 is composed of Bacillus licheniformis bacterial solution and Lactobacillus bulgaricus bacterial solution in a volume ratio of 1:(0.5-2); the viable count of both Bacillus licheniformis bacterial solution and Lactobacillus bulgaricus bacterial solution is 10. 6 -10 8 CFU / mL.

[0014] Preferably, the mixed bacterial agent in step S2 is composed of Bacillus licheniformis bacterial solution and Lactobacillus bulgaricus bacterial solution in a volume ratio of 1:(0.5-1).

[0015] Preferably, the fermentation conditions in step S2 are 30-37℃, 150-200rpm shaking fermentation for 18-36h.

[0016] Preferably, the ultrasonic extraction conditions in step S3 are: 30-60 kHz, 50-60℃ for 0.5-2 h.

[0017] Secondly, the present invention provides the use of the composition described in the first aspect in the preparation of cosmetics having oil-controlling, antibacterial and dandruff-removing effects.

[0018] Furthermore, the composition accounts for 0.1%-8% of the total mass of the cosmetic.

[0019] Preferably, the composition accounts for 2%-8% of the mass of the cosmetic, more preferably 4%.

[0020] Furthermore, the cosmetic product is a hair care product.

[0021] Thirdly, the present invention provides a hair care product containing the composition described in the first aspect and excipients acceptable in the field of hair care products.

[0022] Furthermore, the excipients include one or more of the following: solvents, humectants, penetration enhancers, surfactants, pH adjusters, thickeners, and preservatives.

[0023] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0024] This invention first provides a composition comprising Sapindus mukorossi fruit extract, Camellia japonica seed extract, Artemisia annua extract, Valerian root extract, and Phyllanthus emblica fruit extract. The Valerian root extract is obtained by fermenting Valerian root with a mixed bacterial agent composed of Bacillus licheniformis and Lactobacillus bulgaricus, followed by extraction. Specifically, the Valerian root extract obtained by fermenting Valerian root with a specific mixture of Bacillus licheniformis and Lactobacillus bulgaricus in a specific ratio significantly enhances the antibacterial effect against Malassezia and Propionibacterium acnes. Furthermore, this invention combines Sapindus mukorossi fruit extract, Camellia japonica seed extract, Artemisia annua extract, and Phyllanthus emblica fruit extract with the obtained Valerian root extract within a specific ratio range, producing a synergistic effect that significantly improves the oil-controlling, antibacterial, and dandruff-reducing effects of the composition. Detailed Implementation

[0025] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0026] In the following examples, the fruit extract of Sapindus mukorossi was purchased from Guangdong Jingcui Biotechnology Co., Ltd.

[0027] Camellia japonica seed extract was purchased from Guangdong Jingcui Biotechnology Co., Ltd.

[0028] Artemisia annua extract was purchased from Mujiuye (Shanghai) Technology Co., Ltd.;

[0029] Phyllanthus emblica fruit extract was purchased from Huzhou Anran Biotechnology Co., Ltd.

[0030] Olive (Olea europaea) fruit extract was purchased from Huzhou Anran Biotechnology Co., Ltd.

[0031] Valerian root: Valerian (Valeraria lobata) is a plant belonging to the Valerianaceae family. Valeriana officinalis The rhizome part of the plant is commercially available;

[0032] Unless otherwise specified, all other materials and reagents used in the examples are commercially available.

[0033] Example 1

[0034] This embodiment provides a method for preparing valerian root extract 1, including the following steps:

[0035] S1. Pulverize valerian root to obtain powder with a particle size of 50μm, add water at a mass ratio of 1:10 and mix well to obtain fermentation substrate, sterilize and set aside for later use;

[0036] S2. Preparation of mixed bacterial agents: Bacillus licheniformis (accession number CCTCC NO: M 2018394, China Center for Type Culture Collection) and Lactobacillus bulgaricus (accession number CCTCC CB20082295, China Center for Type Culture Collection) were activated and cultured in liquid form, yielding a viable count of 1×10⁻⁶ for each. 7 A mixed bacterial agent was prepared by mixing Bacillus licheniformis and Lactobacillus bulgaricus bacterial solutions at a volume ratio of 1:1.

[0037] S3. Based on the mass of the fermentation substrate, inoculate 1.5% of the mixed bacterial agent into the sterilized fermentation substrate, and ferment at 34℃ and 180 rpm for 24 hours to obtain the fermentation broth;

[0038] S4. The fermentation broth was subjected to ultrasonic extraction at a frequency of 45 kHz and an extraction temperature of 55 ℃ for 1 h. After extraction, the extract was centrifuged at 10000 r / min for 5 min. The supernatant was filtered through a 0.22 μm microporous membrane. The filtrate was concentrated and dried to obtain valerian root extract 1.

[0039] Example 2

[0040] This embodiment provides a method for preparing valerian root extract 2, wherein the mixed microbial agent used is the same as in Example 1, and the method for preparing valerian root extract 2 includes the following steps:

[0041] S1. Pulverize valerian root to obtain powder with a particle size of 50μm, add water at a mass ratio of 1:10 and mix well to obtain fermentation substrate, sterilize and set aside for later use;

[0042] S2. Based on the mass of the fermentation substrate, inoculate 3% mixed bacterial agent into the sterilized fermentation substrate, and ferment at 34℃ and 180rpm for 24h to obtain fermentation broth;

[0043] S3. The fermentation broth was subjected to ultrasonic extraction at a frequency of 45 kHz and an extraction temperature of 55 ℃ for 1 h. After extraction, the extract was centrifuged at 10000 r / min for 5 min. The supernatant was filtered through a 0.22 μm microporous membrane. The filtrate was concentrated and dried to obtain valerian root extract 2.

[0044] Example 3

[0045] This embodiment provides a method for preparing valerian root extract 3. The only difference between the mixed bacterial agent used and that in Example 1 is that the volume ratio of Bacillus licheniformis bacterial solution to Lactobacillus bulgaricus bacterial solution is 1:0.5. All other preparation steps and parameters are the same. The method for preparing valerian root extract 3 includes the following steps:

[0046] S1. Pulverize valerian root to obtain powder with a particle size of 50μm, add water at a mass ratio of 1:10 and mix well to obtain fermentation substrate, sterilize and set aside for later use;

[0047] S2. Based on the mass of the fermentation substrate, inoculate 1% mixed bacterial agent into the sterilized fermentation substrate, and ferment at 34℃ and 180rpm for 24h to obtain the fermentation broth;

[0048] S3. The fermentation broth was subjected to ultrasonic extraction at a frequency of 45 kHz and an extraction temperature of 55 ℃ for 1 h. After extraction, the extract was centrifuged at 10000 r / min for 5 min. The supernatant was filtered through a 0.22 μm microporous membrane. The filtrate was concentrated and dried to obtain valerian root extract 3.

[0049] Example 4

[0050] This embodiment provides a method for preparing valerian root extract 4. The only difference between the mixed bacterial agent used and that in Example 1 is that the volume ratio of Bacillus licheniformis bacterial solution to Lactobacillus bulgaricus bacterial solution is 1:2. All other preparation steps and parameters are the same. The method for preparing valerian root extract 4 includes the following steps:

[0051] S1. Pulverize valerian root to obtain powder with a particle size of 50μm, add water at a mass ratio of 1:10 and mix well to obtain fermentation substrate, sterilize and set aside for later use;

[0052] S2. Based on the mass of the fermentation substrate, inoculate 1.5% of the mixed bacterial agent into the sterilized fermentation substrate, and ferment at 34℃ and 180 rpm for 24 hours to obtain the fermentation broth;

[0053] S3. The fermentation broth was subjected to ultrasonic extraction at a frequency of 45 kHz and an extraction temperature of 55 ℃ for 1 h. After extraction, the extract was centrifuged at 10000 r / min for 5 min. The supernatant was filtered through a 0.22 μm microporous membrane. The filtrate was concentrated and dried to obtain valerian root extract 4.

[0054] Example 5

[0055] This embodiment provides a method for preparing valerian root extract 5, wherein the mixed microbial agent used is the same as in Example 1; the method for preparing valerian root extract 5 includes the following steps:

[0056] S1. Pulverize valerian root to obtain powder with a particle size of 80μm, add water at a mass ratio of 1:15 and mix well to obtain fermentation substrate, sterilize and set aside for later use;

[0057] S2. Based on the mass of the fermentation substrate, inoculate 1.5% of the mixed bacterial agent into the sterilized fermentation substrate, and ferment at 37℃ and 200rpm for 18h to obtain the fermentation broth;

[0058] S3. The fermentation broth was subjected to ultrasonic extraction at a frequency of 60 kHz and an extraction temperature of 50 °C for 0.5 h. After extraction, the extract was centrifuged at 10,000 r / min for 5 min. The supernatant was filtered through a 0.22 μm microporous membrane. The filtrate was concentrated and dried to obtain valerian root extract 5.

[0059] Example 6

[0060] This embodiment provides a method for preparing valerian root extract 6, wherein the mixed microbial agent used is the same as in Example 1; the method for preparing valerian root extract 6 includes the following steps:

[0061] S1. Pulverize valerian root to obtain powder with a particle size of 40μm, add water at a mass ratio of 1:10 and mix well to obtain fermentation substrate;

[0062] S2. Based on the mass of the fermentation substrate, inoculate 1.5% of the mixed bacterial agent into the sterilized fermentation substrate, and ferment at 30℃ and 150rpm for 36h to obtain the fermentation broth;

[0063] S3. The fermentation broth was subjected to ultrasonic extraction at a frequency of 30 kHz and at 60 ℃ for 2 h. After extraction, the extract was centrifuged at 10000 r / min for 5 min. The supernatant was filtered through a 0.22 μm microporous membrane. The filtrate was concentrated and dried to obtain valerian root extract 6.

[0064] Comparative Example 1

[0065] The only difference from Example 1 is that only Bacillus licheniformis was inoculated into the sterilized fermentation substrate to replace the mixed inoculum, and the missing Lactobacillus bulgaricus was made up with Bacillus licheniformis inoculum solution. All other steps and parameters are the same as in Example 1; Valerian root extract 7 was obtained.

[0066] Comparative Example 2

[0067] The only difference from Example 1 is that in step S2, an equal amount of Bacillus licheniformis EY37 (CCTCC No: M2021165) is used instead of Bacillus licheniformis with CCTCC NO: M 2018394. All other steps and parameters are the same as in Example 1. Valerian root extract 8 is obtained.

[0068] Comparative Example 3

[0069] The only difference from Example 1 is that in step S2, an equal amount of Lactobacillus plantarum (CGMCC No. 2994) was used instead of Lactobacillus bulgaricus in the mixed bacterial agent. All other steps and parameters were the same as in Example 1. Valerian root extract 9 was obtained.

[0070] Comparative Example 4

[0071] The only difference from Example 1 is that in step S2, Lactobacillus bulgaricus (accession number CICC 20247) is used instead of Lactobacillus bulgaricus with accession number CCTCC CB20082295 to prepare the mixed bacterial agent. All other steps and parameters are the same as in Example 1; 10g of valerian root extract is obtained.

[0072] Comparative Example 5

[0073] The only difference from Example 1 is that the volume ratio of Bacillus licheniformis to Lactobacillus bulgaricus in the mixed bacterial agent in step S2 is 0.5:3. All other steps and parameters are the same as in Example 1; Valerian root extract 11 is obtained.

[0074] Comparative Example 6

[0075] Valerian root was pulverized to obtain a powder with a particle size of 50 μm. Water was added at a mass ratio of 1:10 and mixed well. The mixture was then subjected to ultrasonic extraction at a frequency of 45 kHz and a temperature of 55 °C for 1 h. After extraction, the extract was centrifuged at 10000 r / min for 5 min. The supernatant was filtered through a 0.22 μm microporous membrane. The filtrate was concentrated and dried to obtain valerian root extract 12.

[0076] Test Example 1: Determination of the antibacterial efficacy of valerian extract

[0077] This test case evaluates the antibacterial efficacy of valerian root extract 1-12 against Malassezia furfur, Malassezia spheroidae, and Propionibacterium acnes.

[0078] Test method:

[0079] Valerian root extracts 1-12 were prepared into test samples with a mass concentration of 10%. The antibacterial effect was tested using the inhibition zone method with agar medium. The test strains were Malassezia furfur, Malassezia spheroidosa, and Propionibacterium acnes. Bacterial solutions of these strains were prepared to a concentration of 10%. 6 A bacterial suspension of CFU / mL was used for testing.

[0080] Antibacterial effect determination: 0.2 mL of *Malassezia furfur* suspension, *Malassezia spheroidosa* suspension, and *Propionibacterium acnes* suspension were evenly spread onto agar plates, and then the plates were dried in a sterile operating table. Sterilized Oxford cups were placed in the center of the plate, ensuring complete contact with the culture medium. The test samples were quantitatively added to the Oxford cups, with three replicates for each sample. *Malassezia furfur* and *Malassezia spheroidosa* were incubated at 30℃ for 3 days, and *Propionibacterium acnes* was incubated anaerobically at 37℃ for 2 days. The results were recorded as the diameter of the inhibition zone and the mean value was calculated.

[0081] Test results:

[0082] The results are shown in Table 1. Compared with the unfermented valerian root extract (valerian root extract 12), the valerian root extracts (valerian root extracts 1-6) fermented with Bacillus licheniformis and Lactobacillus bulgaricus showed significantly improved antibacterial effects against Malassezia furfur, Malassezia spheroidis, and Propionibacterium acnes. This may be because the fermentation of valerian root releases more valerin, total alkaloids, etc., and at the same time converts large-molecule polyphenols and polysaccharides into small-molecule phenolic acids and other active substances with stronger antibacterial effects. Furthermore, the inhibition zone diameters of valerian root extract 1 against Malassezia furfur, Malassezia spheroidae, and Propionibacterium acnes were 6.9-11.7 mm, 7.5-11.9 mm, and 6.3-9.0 mm larger than those of valerian root extract 7-11, respectively. The difference between valerian root extract 7-11 and valerian root extract 1 lies in the fact that only one type of fermentation strain was used, or that one type of fermentation strain was replaced by other strains, or that the proportion of the two fermentation strains was different. This indicates that the selection of strains, the choice of microorganisms, and the proportion of microorganisms during fermentation all have an important impact on improving the antibacterial effect of valerian root extract.

[0083] Table 1 Results of inhibition zone diameter

[0084]

[0085] Application examples

[0086] According to the results of Test Example 1, Valerian root extract 1 has the best antibacterial effect. Therefore, in this application example, Valerian extract 1 is combined with other plant extracts to form an oil-controlling and antibacterial composition, which is then further prepared into a shampoo for application effect testing.

[0087] Specifically, valerian root extract 1 is first compounded with soapberry fruit extract, camellia seed extract, artemisia annua extract, amla fruit extract or olive fruit extract to obtain different oil-controlling and antibacterial compositions. The compositions are prepared according to the formula in Table 2 to obtain compositions 1-9.

[0088] The compositions 1-9 prepared above were then used to prepare shampoos, and the corresponding shampoos 1-9 were obtained. The shampoo formulations are shown in Table 3 and were prepared according to conventional preparation methods in the art.

[0089] Table 2. Component composition and dosage of the composition

[0090]

[0091] Note: "-" indicates that no additive is added and the total mass of different compositions is the same.

[0092] Table 3 Shampoo Composition and Dosage

[0093] Components Quality score (%) Deionized water Make up to 100% Compositions 1-9 4 Sodium lauryl ether sulfate 15 Cocamidopropyl Betaine 8.5 Cocamide methyl MEA 3.5 PPG-3 Octyl Ether 1.0 Panthenol 1.0 Polyquaternium-10 0.4 Phenoxyethanol 0.4 Sodium benzoate 0.3 Sodium chloride 0.2 Disodium EDTA 0.1

[0094] Effect test:

[0095] The oil-controlling, antibacterial, and dandruff-removing effects of the prepared shampoos 1-9 were tested, and the specific methods are as follows:

[0096] Ninety volunteers with oily scalps and dandruff were selected and divided into nine groups. Each group used shampoo samples 1-9. A two-week shampooing period was implemented before the volunteers used the test samples to avoid the influence of their original shampoo products depositing on their hair and scalp. After the shampooing period, the shampoo provided by this invention was used for testing. The usage method is as follows: After wetting hair, take 5-10 mL of shampoo and lather it (adjust the amount according to hair volume and length). Apply evenly to the hair and scalp, then massage in circular motions with fingertips, gently massaging from roots to ends for 3-5 minutes. Rinse thoroughly with water. Use once every other day, with follow-up visits before and after 4 weeks of use.

[0097] Oil control effect determination: Before use and 4 weeks after using the test sample, the amount of sebum secretion on the scalp of volunteers was measured using a sebum analyzer (Sebumeter SM815). During the test, subjects were required not to wash their hair for 24 hours before the follow-up visit. After arriving at the laboratory, subjects were required to sit quietly in the testing environment for 30 minutes before the test. The test results were characterized by the rate of reduction in scalp sebum secretion, and the formula for calculating the rate of reduction in scalp sebum secretion is as follows:

[0098] Reduced scalp sebum secretion rate (%) = [(Scalp sebum secretion before use - Scalp sebum secretion after 4 weeks of use) / Scalp sebum secretion before use] × 100%.

[0099] Dandruff Reduction Efficacy Assessment: Dandruff levels were assessed in subjects before and 4 weeks after use using the product, based on the Adherent Scalp Flaking Score (ASFS). The assessment criteria are shown in Table 4. During the test, subjects were required to refrain from washing their hair for 24 hours prior to the follow-up. Upon arrival at the testing laboratory, subjects were required to sit quietly in the testing environment for 30 minutes, during which time they were not allowed to scratch or touch their heads. Professional testers assessed the volunteers' dandruff levels, recorded the ASFS scores, and collected scalp samples (1 cm) from a fixed area using a test card. 2 Malassezia samples were stained, and the number of Malassezia before and after 4 weeks of use was counted. Finally, the dandruff improvement rate and Malassezia change rate were calculated using the following formula:

[0100] Dandruff improvement rate (%) = [(ASFS score before use - ASFS score after 4 weeks of use) / ASFS score before use] × 100%;

[0101] Malassezia count reduction rate (%) = [(Malassezia count before use - Malassezia count after 4 weeks of use) / ASFS score before use] × 100%.

[0102] Table 4 ASFS Score Scoring Criteria

[0103] Rating describe 0 No visible desquamation 1 Occasionally, fine, slight peeling may be observed. 2 Fine flakes of hair are visible at the hair roots 3 Small amounts of large flakes or large amounts of small flakes on the scalp and head 4 Large amounts of large-scale shedding

[0104] The results are shown in Table 5. The oil control, dandruff removal, and antibacterial effects of shampoos 1-9 reflect the oil control, dandruff removal, and antibacterial effects of compositions 1-9, respectively. Therefore, it can be seen that compositions 1-4 have better oil control, dandruff removal, and antibacterial effects than compositions 5-9. The scalp oil improvement rate of compositions 1-4 reached 39.7%-48.5%, the dandruff improvement rate reached 43.8%-50.9%, and the number of Malassezia decreased by 32.6%-41.7%. Furthermore, compared with shampoos 5-9, shampoo 2 showed a 20.3%-29.1% increase in scalp oil improvement rate, a 19.3%-30.2% increase in dandruff improvement rate, and a 22.5%-27.9% increase in Malassezia count reduction rate. The difference between shampoos 5-9 and shampoo 2 lies in the reduction of valerian root extract 1 and / or amla fruit extract in the composition of the shampoos, the replacement of amla fruit extract with olive fruit extract, or the different proportions of the components in the composition. This indicates that the composition and proportion of the components in the composition are important factors affecting the oil control, dandruff removal, and antibacterial effects of the composition.

[0105] Table 5 Results of the test on the oil control and dandruff removal effects of the shampoo

[0106] Group Scalp oiliness improvement rate (%) Dandruff improvement rate (%) Malassezia count decrease rate (%) Shampoo 1 44.6 47.3 38.9 Shampoo 2 48.5 50.9 41.7 Shampoo 3 39.7 46.2 33.4 Shampoo 4 41.8 43.8 32.6 Shampoo 5 19.4 20.7 14.3 Shampoo 6 22.1 26.1 17.5 Shampoo 7 20.3 23.9 13.8 Shampoo 8 26.5 24.5 16.6 Shampoo 9 28.2 31.6 19.2

[0107] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A composition, characterized in that, It consists of the following components in parts by weight: 0.05-0.1 parts of Sapindus mukorossi fruit extract, 0.2-1.5 parts of Camellia japonica seed extract, 1-3 parts of Artemisia annua extract, 1.5-2 parts of Valerian root extract, and 0.1-1 parts of Phyllanthus emblica fruit extract; wherein the Valerian root extract is obtained by fermenting Valerian root with a mixed inoculum of Bacillus licheniformis and Lactobacillus bulgaricus before extraction; The preparation method of the valerian root extract includes the following steps: S1. Pulverize valerian root to obtain powder with a particle size of 40-80μm, add water at a mass ratio of 1:10-15 and mix well to obtain fermentation substrate; S2. Based on the weight of the fermentation substrate, inoculate 1%-3% of a mixed inoculum consisting of Bacillus licheniformis and Lactobacillus bulgaricus for fermentation to obtain a fermentation broth; the mixed inoculum consists of Bacillus licheniformis and Lactobacillus bulgaricus in a volume ratio of 1:(0.5-2); the viable count of both Bacillus licheniformis and Lactobacillus bulgaricus in the inoculum is 10. 6 -10 8 CFU / mL; S3. The fermentation broth is extracted by ultrasonication, filtered, concentrated and dried to obtain valerian root extract; The Bacillus licheniformis has the accession number CCTCC NO: M 2018394; the Lactobacillus bulgaricus has the accession number CCTCC CB20082295.

2. The composition according to claim 1, characterized in that, The fermentation conditions are 30-37℃, 150-200rpm shaking fermentation for 18-36h.

3. The composition according to claim 1, characterized in that, The ultrasonic extraction conditions are: 30-60kHz, 50-60℃ for 0.5-2h.

4. The use of the composition according to any one of claims 1-3 in the preparation of cosmetics having oil-controlling, antibacterial and dandruff-removing effects.

5. The application as described in claim 4, characterized in that, The composition constitutes 0.1%-8% of the cosmetic product by mass.

6. The application as described in claim 4, characterized in that, The cosmetic product in question is a hair care product.

7. A hair care product, characterized in that, Contains any of the compositions described in claims 1-3 and excipients acceptable in the field of hair care products.

8. The hair care product as described in claim 7, characterized in that, The excipients include one or more of the following: solvents, humectants, penetration enhancers, surfactants, pH adjusters, thickeners, and preservatives.

Images