Compound polysaccharide hand cream with double effects of oxidation resistance and micro-ecological regulation

Abstract

The invention discloses compound polysaccharide hand cream with double effects of oxidation resistance and micro-ecological regulation, and relates to the technical field of skin care products. The compound polysaccharide hand cream is prepared from the following raw materials in parts by volume: 70-80 parts of distilled water, 5-10 parts of mixed polysaccharide, 5-10 parts of sweet almond oil, 3-5 parts of an emulsifier, 3-5 parts of glycerol, 1-3 parts of vitamin E, 0.5-1.5 parts of essential oil and 3-6 parts of a preservative. According to the compound polysaccharide hand cream with the double effects of oxidation resistance and micro-ecological regulation, by adding three exopolysaccharides, multi-dimensional flora regulation is achieved, compared with a single-component product, the synergistic effect advantage of the compound polysaccharide hand cream is remarkable, the agaric polysaccharide promotes proliferation, the corn polysaccharide optimizes the environment, the Beibinghong grape polysaccharide enhances the external interference resistance, and the effects are achieved through multiple measures; the activity and the stability of the lactobacillus acidophilus on the skin surface are comprehensively improved, an advanced polysaccharide extraction process is adopted in technical application, the polysaccharide biological activity is reserved to the maximum extent, and an effective substance basis is provided for acting on the lactobacillus acidophilus.

Description

Technical Field

[0001] This invention relates to the field of skincare technology, specifically to a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation. Background Technology

[0002] As the largest organ system in the human body, the skin constructs a natural defense system that isolates it from external physical, chemical, and biological stimuli. Within the unique microenvironment of the stratum corneum, sebaceous gland ducts, and hair follicle crypts, a vast and diverse community of microorganisms coexists, including bacteria, fungi, viruses, and arthropods. These skin microbes play an indispensable role in maintaining skin homeostasis, regulating energy metabolism, and shaping immune responses through complex interactions with host cells and the immune system, making them an important research direction in skin biology and translational medicine. However, skin microbiota is susceptible to interference from numerous internal and external factors, such as the host's age, genetic factors, medications used, personal lifestyle, geographical location, dietary habits, and hygiene. Once the human skin microbiome becomes imbalanced, it can lead to skin dehydration, pigmentation, uneven skin tone, wrinkles, and even trigger skin diseases.

[0003] In the skin's micro-ecosystem, *Lactobacillus acidophilus* can inhibit the adhesion and growth of harmful bacteria such as *Staphylococcus aureus* on the skin surface through competitive exclusion mechanisms, thus maintaining the stability of the microbial community. Simultaneously, *Lactobacillus acidophilus* can stimulate skin cell proliferation and metabolism, promote the synthesis of tight junction proteins, enhance skin barrier function, and reduce moisture loss and the invasion of external stimuli. Furthermore, it possesses immunomodulatory capabilities, alleviating skin inflammation by regulating the expression of inflammatory cytokines, improving inflammatory skin problems such as acne and allergic dermatitis, and providing strong support for healthy skin homeostasis. Therefore, it has significant research value in the fields of skin care and disease prevention.

[0004] Referring to a coconut oil extract hand cream and its preparation method disclosed in existing technology publication CN119970574A, this invention utilizes the synergistic effect of various raw materials such as coconut oil extract, compound tremella extract, fig extract, grape seed oil, olive fruit oil, squalane, fucoidan, and galactooligosaccharides to effectively lock in moisture in the skin of the hands, forming a protective layer on the skin surface, reducing moisture loss, and thus keeping the skin moisturized, effectively reducing problems such as dryness, peeling, and cracking. Furthermore, the hand cream of this invention forms a uniform emulsion with good spreadability, while also enhancing skin elasticity and resilience, making the skin smoother and plumper.

[0005] Referring to the existing technology publication number CN104434731B, a nourishing and moisturizing hand cream and its preparation method, this hand cream has a soft and smooth texture, a fragrant aroma, and a delicate and uniform consistency. It can deeply moisturize the skin of the hands, soften rough skin, accelerate wound healing, regulate the skin's immune function, enhance the skin's resistance to external stimuli, prevent frostbite and chilblains, improve skin blood circulation, promote metabolism, and make the skin elastic, soft, and have long-lasting moisturizing power and smoothness. It can effectively help solve the feeling of dryness, tightness and discomfort in the hands, effectively soothe the damage caused by various problems, and make you feel comfortable immediately after use.

[0006] However, a comprehensive analysis of the existing technologies reveals the following shortcomings: traditional hand creams have relatively limited ingredients and cannot effectively improve the skin's micro-ecological system. This invention, using extracellular polysaccharides from black fungus, corn, and Arctic red grapes, offers unique advantages. These three polysaccharides are widely available and natural. Black fungus polysaccharide is known for its excellent moisturizing and bioactivity, corn polysaccharide possesses the potential to regulate the micro-ecological system, and Arctic red grape polysaccharide is rich in antioxidants. Their combined use overcomes the limitations of traditional ingredients. Black fungus and corn polysaccharides promote skin cell metabolism, help repair damaged skin barriers, and prevent hand skin aging and roughness, achieving synergistic effects. Moisturizing, repairing, and antioxidant effects work together to comprehensively meet the needs of hand skin care, enrich the variety of hand cream ingredients, and provide a new skincare experience. The black fungus, corn, and Arctic red grape extracellular polysaccharide hand cream can provide nutrients for Lactobacillus acidophilus, regulate the microenvironment, and strengthen the skin barrier, facilitating its colonization and efficacy on the skin. Summary of the Invention

[0007] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation. The polysaccharides form a long-lasting, skin-friendly moisturizing film, while corn and Arctic red grape polysaccharides assist in significantly enhancing the moisturizing ability of the hand cream. In terms of anti-oxidation and repair, Arctic red grape polysaccharides can neutralize free radicals in the skin of the hands and resist external damage such as ultraviolet rays and pollution. At the same time, black fungus and corn polysaccharides promote skin cell metabolism, help repair damaged skin barriers, and prevent aging and roughness of the skin of the hands.

[0008] (II) Technical Solution To achieve the above objectives, the present invention is implemented through the following technical solution: a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, the raw materials of which include by volume: 70-80 parts distilled water, 5-10 parts mixed polysaccharides, 5-10 parts sweet almond oil, 3-5 parts emulsifier, 3-5 parts glycerin, 1-3 parts vitamin E, 0.5-1.5 parts essential oil and 3-6 parts preservative; The mixed polysaccharide is prepared by mixing black fungus juice, corn juice and Arctic red grape juice with sterile distilled water at a ratio of 1:50, then mixing the three and fermenting with Lactobacillus acidophilus. The extracellular polysaccharide is extracted from the fermented liquid and then purified by filtration and alcohol precipitation.

[0009] Preferably, the raw materials by volume include: 76 parts distilled water, 6 parts mixed polysaccharides, 7 parts sweet almond oil, 4 parts emulsifier, 4 parts glycerin, 2 parts vitamin E, 1 part essential oil, and 5 parts preservative.

[0010] Preferably, the raw materials by volume include: 70 parts distilled water, 5 parts mixed polysaccharides, 5 parts sweet almond oil, 3 parts emulsifier, 3 parts glycerin, 1 part vitamin E, 0.5 parts essential oil, and 3 parts preservative.

[0011] Preferably, the raw materials by volume include: 80 parts distilled water, 10 parts mixed polysaccharides, 10 parts sweet almond oil, 5 parts emulsifier, 5 parts glycerin, 3 parts vitamin E, 1.5 parts essential oil, and 6 parts preservative.

[0012] Preferably, the emulsifier is one of olive emulsified wax, lecithin, or beeswax.

[0013] Preferably, the preservative is one of phenoxyethanol, methylparaben, or potassium sorbate.

[0014] Preferably, the method for preparing the mixed polysaccharide includes the following steps: S1. Mix 9-11 mL of the fermented broth of black fungus, corn, and Beibinghong grape with an equal volume of sterile distilled water, and then evaporate and concentrate the mixture in a constant temperature water bath at 55-65℃ until the system volume is reduced to 10 mL. S2. Then add papain to a final concentration of 0.5%-1.2%, precisely adjust the pH of the reaction system to 6.0, and continue enzymatic hydrolysis for 1.5-2.3 hours under 50°C water bath conditions. After the reaction is completed, centrifuge at 3500-4100 r / min for 12-16 minutes to separate and obtain the supernatant. S3. Then, add activated carbon to the supernatant obtained in step S2 at a mass ratio of 2%-3.5%, and perform deep decolorization treatment in a water bath environment of 55-65℃ for 1.5-2.3h. After the solution color tends to stabilize, filter and centrifuge at 3500-4100r / min for 18-22min to separate and purify the supernatant again. S4. Finally, add 3.5-4.4 times the volume of anhydrous ethanol to the supernatant purified in step S3, seal it, and transfer it to a low temperature environment of 3-5℃ for 23-25h for alcohol precipitation. Discard the supernatant, collect the precipitate and dry it to obtain the mixed polysaccharide product.

[0015] Preferably, the specific preparation method of the fungus fermentation liquid in step S1 is as follows: A1. Raw material processing: The black fungus is frozen and ultra-finely pulverized, and then passed through a 100-200 mesh sieve to obtain black fungus powder; A2. Preparation of suspension: Mix the black fungus powder obtained in step A1 with sterile distilled water, adjust the pH to 6.0-8.0, and obtain a black fungus powder suspension, wherein the volume of purified water is 20-100 times the mass of the black fungus powder. A3. Enzymatic hydrolysis: Add a complex enzyme mixture of 20%-50% chitinase, 30%-60% cellulase and 20%-40% pectinase to the suspension, and digest at 35-55℃ for 1-3 hours to obtain the digestion solution. A4. Fermentation treatment: After sterilizing the digestion liquid from step A3, add Lactobacillus acidophilus and ferment at 37℃ for 18-24 hours. Then filter and collect the fermentation liquid to obtain the wood ear fermentation liquid.

[0016] Preferably, the specific preparation method of the Arctic Red grape fermentation broth in step S1 is as follows: B1. Pressing and Clarification: After sorting and cleaning, the Beibinghong grapes are put into a vertical hydraulic press to press and obtain grape juice. Sulfite is added to the juice and the juice is left to stand for 10-14 hours. The precipitate is removed by a diatomaceous earth filter to obtain clear juice. B2. Fermentation: Inoculate with Lactobacillus acidophilus and carry out temperature-controlled fermentation at 37℃. After the low-temperature fermentation continues for 16-24 hours, filter and collect the fermentation liquid to obtain the fermentation liquid of Beibinghong grapes.

[0017] This invention also provides a method for preparing a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, specifically including the following steps: T1. Ingredient preparation: Weigh the required components, including distilled water, mixed polysaccharides, sweet almond oil, emulsifier, glycerin, vitamin E, essential oil, and preservative, using a weighing device, and set aside for later use; T2. Mixing process: Add the raw materials weighed in step T1 to the mixing equipment in sequence and stir at a speed of 300-400 r / min until emulsified; T3. Post-processing: The emulsion emulsified in step T2 is filled into pre-sterilized and dried 50-60mL packaging tubes through filling equipment, labeled, and the production is completed after passing quality inspection.

[0018] (III) Beneficial Effects This invention provides a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation. Compared with the prior art, it has the following beneficial effects: (1) This compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation achieves multi-dimensional microbial regulation by adding three extracellular polysaccharides. Compared with single-ingredient products, its synergistic effect is significant. The polysaccharide of black fungus promotes proliferation, the polysaccharide of corn optimizes the environment, and the polysaccharide of Arctic red grape enhances the ability to resist external interference. Through multiple approaches, it comprehensively enhances the vitality and stability of Lactobacillus acidophilus on the skin surface. In terms of technology, it adopts an advanced polysaccharide extraction process to retain the biological activity of polysaccharides to the greatest extent, providing an effective material basis for acting on Lactobacillus acidophilus. This precise extraction and application technology, compared with the traditional extensive raw material processing, can more efficiently and accurately exert the positive effect of polysaccharides on Lactobacillus acidophilus, promote the development of skin microecological care products towards precision and efficiency, and open up new paths for skin health management.

[0019] (2) This compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation forms a long-lasting skin-friendly moisturizing film through the polysaccharide of black fungus, and the polysaccharides of corn and Arctic red grape greatly enhance the moisturizing ability of the hand cream. In terms of anti-oxidation and repair, the polysaccharide of Arctic red grape can neutralize free radicals on the skin of the hands and resist external damage such as ultraviolet rays and pollution. At the same time, the polysaccharides of black fungus and corn promote the metabolism of skin cells, help repair the damaged skin barrier, and prevent the skin of the hands from aging and roughness. The black fungus, corn and Arctic red grape extracellular polysaccharide hand cream can provide nutrients for Lactobacillus acidophilus, regulate the microenvironment and strengthen the barrier, which is conducive to its colonization on the skin and exerting its effects. Attached Figure Description

[0020] Figure 1 This is a flowchart of the method for preparing mixed polysaccharides according to the present invention; Figure 2 This is a flowchart illustrating the preparation method of the compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation according to the present invention. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Please see Figures 1-2 The present invention provides three technical solutions: a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, specifically including the following embodiments: Example 1: A compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, characterized in that its raw materials by volume include: 76 parts distilled water, 6 parts mixed polysaccharides, 7 parts sweet almond oil, 4 parts emulsifier, 4 parts glycerin, 2 parts vitamin E, 1 part essential oil and 5 parts preservative. Mixed polysaccharides are prepared by mixing black fungus juice, corn juice, and Arctic red grape juice with sterile distilled water in a ratio of 1:50, then mixing the three together and fermenting with Lactobacillus acidophilus. The extracellular polysaccharides are extracted from the fermented liquid and then purified by filtration and alcohol precipitation.

[0023] In this embodiment of the invention, the emulsifier is olive emulsified wax, and the preservative is phenoxyethanol. Phenoxyethanol needs to be used in combination with ethylhexylglycerin or p-hydroxyacetophenone to enhance the preservative effect.

[0024] In this embodiment of the invention, the method for preparing mixed polysaccharides includes the following steps: S1. Mix 10 mL of the fermented broth of black fungus, corn, and Beibinghong grape with an equal volume of sterile distilled water, and then concentrate the mixture in a constant temperature water bath at 60℃ until the system volume is reduced to 10 mL. S2. Then add papain to a final concentration of 1% and precisely adjust the pH of the reaction system to 6.0. Continue enzymatic hydrolysis for 2 hours under 50℃ water bath conditions. After the reaction is completed, centrifuge at 4000r / min for 15min to separate and obtain the supernatant. S3. Then, add activated carbon to the supernatant obtained in step S2 at a mass ratio of 3%, and perform deep decolorization treatment in a 60℃ water bath environment for 2 hours. After the solution color tends to stabilize, filter and centrifuge at 4000r / min for 20 minutes to separate and purify the supernatant again. S4. Finally, add 4 times the volume of anhydrous ethanol to the supernatant purified in step S3, seal it, and transfer it to a low temperature environment of 4°C for 24 hours for alcohol precipitation. Discard the supernatant, collect the precipitate and dry it to obtain the mixed polysaccharide product.

[0025] In this embodiment of the invention, the specific preparation method of the fungus fermentation liquid in step S1 is as follows: A1. Raw material processing: The black fungus is frozen and ultra-finely pulverized, and then passed through a 150-mesh sieve to obtain black fungus powder; A2. Preparation of suspension: Mix the black fungus powder obtained in step A1 with sterile distilled water, adjust the pH to 7.0, and obtain a black fungus powder suspension, wherein the volume of purified water is 60 times the mass of the black fungus powder. A3. Enzymatic hydrolysis: Add a complex enzyme consisting of 35% chitinase, 35% cellulase and 30% pectinase to the suspension, and digest at 45°C for 2 hours to obtain the digestion solution. A4. Fermentation treatment: After sterilizing the digestion liquid from step A3, add Lactobacillus acidophilus and ferment at 37°C for 18 hours. Then filter and collect the fermentation liquid to obtain the wood ear fermentation liquid.

[0026] In this embodiment of the invention, the specific preparation method of the Arctic Red grape fermentation broth in step S1 is as follows: B1. Pressing and Clarification: After sorting and cleaning, the Beibinghong grapes are put into a vertical hydraulic press to press and obtain grape juice. Sulfite is added to the juice and left to stand for 12 hours. The precipitate is removed by a diatomaceous earth filter to obtain clear juice. B2. Fermentation: Inoculate with Lactobacillus acidophilus and carry out temperature-controlled fermentation at 37℃. After the low-temperature fermentation continues for 16 hours, filter and collect the fermentation liquid to obtain the fermentation liquid of Beibinghong grapes.

[0027] In this embodiment of the invention, the preparation process of corn fermentation broth is as follows: Processing corn: Wash the corn, remove the husk and impurities, grind it into powder, and then mix it with sterile distilled water in a certain proportion; Fermentation: Place the mixture in a clean container, add Lactobacillus acidophilus, cover, and ferment at 37°C for 16 hours; Subsequent processing: After fermentation, the fermentation liquid is filtered through a filtration device and collected to obtain corn fermentation liquid.

[0028] This invention also provides a method for preparing a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, specifically including the following steps: T1. Ingredient preparation: Weigh the required components, including distilled water, mixed polysaccharides, sweet almond oil, emulsifier, glycerin, vitamin E, essential oil, and preservative, using a weighing device, and set aside for later use; T2. Mixing process: Add the raw materials weighed in step T1 to the mixing equipment in sequence and stir at a speed of 350 r / min until emulsified; T3. Post-processing: The emulsion emulsified in step T2 is filled into pre-sterilized and dried 55mL packaging tubes through filling equipment, labeled, and the production is completed after passing quality inspection.

[0029] Example 2: A compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, characterized in that its raw materials by volume include: 70 parts distilled water, 5 parts mixed polysaccharides, 5 parts sweet almond oil, 3 parts emulsifier, 3 parts glycerin, 1 part vitamin E, 0.5 parts essential oil and 3 parts preservative; Mixed polysaccharides are prepared by mixing black fungus juice, corn juice, and Arctic red grape juice with sterile distilled water in a ratio of 1:50, then mixing the three together and fermenting with Lactobacillus acidophilus. The extracellular polysaccharides are extracted from the fermented liquid and then purified by filtration and alcohol precipitation.

[0030] In this embodiment of the invention, the emulsifier is lecithin and the preservative is methylparaben.

[0031] In this embodiment of the invention, the method for preparing mixed polysaccharides includes the following steps: S1. Mix 9 mL of the fermented broth of black fungus, corn, and Beibinghong grape with an equal volume of sterile distilled water, and then concentrate the mixture in a constant temperature water bath at 55℃ until the system volume is reduced to 10 mL. S2. Then add papain to a final concentration of 0.5% and precisely adjust the pH of the reaction system to 6.0. Continue enzymatic hydrolysis for 1.5 h in a 50 ℃ water bath. After the reaction is completed, centrifuge at 3500 r / min for 12 min to separate and obtain the supernatant. S3. Then, add activated carbon to the supernatant obtained in step S2 at a mass ratio of 2%, and perform deep decolorization treatment in a 55℃ water bath environment for 1.5h. After the solution color tends to stabilize, filter and centrifuge at 3500r / min for 18min to separate and purify the supernatant again. S4. Finally, add 3.5 times the volume of anhydrous ethanol to the supernatant purified in step S3, seal it, and transfer it to a low temperature environment of 3°C for 23 hours for alcohol precipitation. Discard the supernatant, collect the precipitate and dry it to obtain the mixed polysaccharide product.

[0032] In this embodiment of the invention, the specific preparation method of the fungus fermentation liquid in step S1 is as follows: A1. Raw material processing: The black fungus is frozen and ultra-finely pulverized, and then passed through a 100-mesh sieve to obtain black fungus powder; A2. Preparation of suspension: Mix the black fungus powder obtained in step A1 with sterile distilled water, adjust the pH to 6.0, and obtain a black fungus powder suspension, wherein the volume of purified water is 20 times the mass of the black fungus powder. A3. Enzymatic hydrolysis: Add a complex enzyme consisting of 20% chitinase, 60% cellulase and 20% pectinase to the suspension, and digest at 35°C for 1 hour to obtain the digestion solution. A4. Fermentation treatment: After sterilizing the digestion liquid from step A3, add Lactobacillus acidophilus and ferment at 37°C for 24 hours. Then filter and collect the fermentation liquid to obtain the wood ear fermentation liquid.

[0033] In this embodiment of the invention, the specific preparation method of the Arctic Red grape fermentation broth in step S1 is as follows: B1. Pressing and Clarification: After sorting and washing, the Beibinghong grapes are placed in a vertical hydraulic press to extract grape juice. Sulphite is added to the juice, and the mixture is allowed to stand for 10 hours. The sediment is then removed using a diatomaceous earth filter to obtain clarified juice. B2. Fermentation: Inoculate with Lactobacillus acidophilus and carry out temperature-controlled fermentation at 37℃. After the low-temperature fermentation continues for 24 hours, filter and collect the fermentation liquid to obtain the fermentation liquid of Beibinghong grapes.

[0034] In this embodiment of the invention, the preparation process of corn fermentation broth is as follows: Processing corn: Wash the corn, remove the husk and impurities, grind it into powder, and then mix it with sterile distilled water in a certain proportion; Fermentation: Place the mixture in a clean container, add Lactobacillus acidophilus, cover, and ferment at 37°C for 16 hours; Subsequent processing: After fermentation, the fermentation liquid is filtered through a filtration device and collected to obtain corn fermentation liquid.

[0035] This invention also provides a method for preparing a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, specifically including the following steps: T1. Ingredient preparation: Weigh the required components, including distilled water, mixed polysaccharides, sweet almond oil, emulsifier, glycerin, vitamin E, essential oil, and preservative, using a weighing device, and set aside for later use; T2. Mixing process: Add the raw materials weighed in step T1 to the mixing equipment in sequence and stir at a speed of 300 r / min until emulsified; T3. Post-processing: The emulsion emulsified in step T2 is filled into pre-sterilized and dried 50mL packaging tubes through filling equipment, labeled, and the production is completed after passing quality inspection.

[0036] Example 3: A compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, characterized in that its raw materials by volume include: 80 parts distilled water, 10 parts mixed polysaccharides, 10 parts sweet almond oil, 5 parts emulsifier, 5 parts glycerin, 3 parts vitamin E, 1.5 parts essential oil and 6 parts preservative; Mixed polysaccharides are prepared by mixing black fungus juice, corn juice, and Arctic red grape juice with sterile distilled water in a ratio of 1:50, then mixing the three together and fermenting with Lactobacillus acidophilus. The extracellular polysaccharides are extracted from the fermented liquid and then purified by filtration and alcohol precipitation.

[0037] In this embodiment of the invention, the emulsifier is beeswax and the preservative is potassium sorbate. In this embodiment of the invention, the method for preparing mixed polysaccharides includes the following steps: S1. Mix 11 mL of the fermented broth of black fungus, corn and Beibing red grape with an equal volume of sterile distilled water, and then evaporate and concentrate the mixture in a constant temperature water bath at 65℃ until the volume of the system is reduced to 10 mL. S2. Papain was then added to a final concentration of 1.2%, and the pH of the reaction system was precisely adjusted to 6.0. The reaction was continued for 2.3 hours under a 50°C water bath. After the reaction was completed, the supernatant was obtained by centrifugation at 4100 r / min for 16 minutes. S3. Then, add activated carbon to the supernatant obtained in step S2 at a mass ratio of 3.5%, and perform deep decolorization treatment in a 65℃ water bath environment for 2.3 hours. After the solution color tends to stabilize, filter and centrifuge at 4100r / min for 22 minutes to separate and purify the supernatant again. S4. Finally, add 4.4 times the volume of anhydrous ethanol to the supernatant purified in step S3, seal it, and transfer it to a low temperature environment of 5°C for 25 hours for alcohol precipitation. Discard the supernatant, collect the precipitate and dry it to obtain the mixed polysaccharide product.

[0038] In this embodiment of the invention, the specific preparation method of the fungus fermentation liquid in step S1 is as follows: A1. Raw material processing: The black fungus is frozen and ultra-finely pulverized, and then passed through a 200-mesh sieve to obtain black fungus powder; A2. Preparation of suspension: Mix the black fungus powder obtained in step A1 with sterile distilled water, adjust the pH to 8.0, and obtain a black fungus powder suspension, wherein the volume of purified water is 100 times the mass of the black fungus powder. A3. Enzymatic hydrolysis: Add a complex enzyme consisting of 20% chitinase, 40% cellulase and 40% pectinase to the suspension, and digest at 55°C for 3 hours to obtain the digestion solution. A4. Fermentation treatment: After sterilizing the digestion liquid from step A3, add Lactobacillus acidophilus and ferment at 37°C for 21 hours. Then filter and collect the fermentation liquid to obtain the wood ear fermentation liquid.

[0039] In this embodiment of the invention, the specific preparation method of the Arctic Red grape fermentation broth in step S1 is as follows: B1. Pressing and Clarification: After sorting and washing, the Beibinghong grapes are placed in a vertical hydraulic press to extract grape juice. Sulphite is added to the juice, and the mixture is allowed to stand for 14 hours. The sediment is then removed using a diatomaceous earth filter to obtain clarified juice. B2. Fermentation: Inoculate with Lactobacillus acidophilus and carry out temperature-controlled fermentation at 37℃. After the low-temperature fermentation continues for 20 hours, filter and collect the fermentation liquid to obtain the fermentation liquid of Beibinghong grapes.

[0040] In this embodiment of the invention, the preparation process of corn fermentation broth is as follows: Processing corn: Wash the corn, remove the husk and impurities, grind it into powder, and then mix it with sterile distilled water in a certain proportion; Fermentation: Place the mixture in a clean container, add Lactobacillus acidophilus, cover, and ferment at 37°C for 16 hours; Subsequent processing: After fermentation, the fermentation liquid is filtered through a filtration device and collected to obtain corn fermentation liquid.

[0041] This invention also provides a method for preparing a compound polysaccharide hand cream with dual functions of anti-oxidation and microecological regulation, specifically including the following steps: T1. Ingredient preparation: Weigh the required components, including distilled water, mixed polysaccharides, sweet almond oil, emulsifier, glycerin, vitamin E, essential oil, and preservative, using a weighing device, and set aside for later use; T2. Mixing process: Add the raw materials weighed in step T1 to the mixing equipment in sequence and stir at a speed of 400 r / min until emulsified; T3. Post-processing: The emulsion emulsified in step T2 is filled into pre-sterilized and dried 60mL packaging tubes through filling equipment, labeled, and the production is completed after passing quality inspection.

[0042] Application Comparison: 200 people were randomly selected (100 males and 100 females). 50 people (25 males and 25 females) tried the compound polysaccharide hand cream with dual antioxidant and microecological regulation effects prepared in Example 1 of this invention, and were evaluated and scored. 50 people (25 males and 25 females) tried the compound polysaccharide hand cream with dual antioxidant and microecological regulation effects prepared in Example 2 of this invention, and were evaluated and scored. 50 people (25 males and 25 females) tried the compound polysaccharide hand cream with dual antioxidant and microecological regulation effects prepared in Example 3 of this invention, and were evaluated and scored. 50 people (25 males and 25 females) tried a top-selling hand cream on the market, and were evaluated and scored, serving as a control group. The total score was 70 points. The sensory evaluation table is shown in Table 1. The volunteer trial results are shown in Table 2.

[0043] Table 1 Sensory Evaluation Table of the Hand Cream of the Invention

[0044] Table 2 Volunteer Trial Evaluation Form

[0045] Table 2 shows the scores as follows: Very Satisfied (9-10 points), Satisfied (6-9 points), and Average (4-6 points).

[0046] As shown in Table 2, the compound polysaccharide hand creams prepared in Examples 1-3 of this invention, which have both antioxidant and microecological regulation effects, are superior to the control group in all sensory indicators during the test. Furthermore, Example 1 has the highest average comprehensive score, so Example 1 is the best solution.

[0047] This invention uses extracts of black fungus, corn, and Arctic red grapes to create a hand cream. The extracellular polysaccharide extracts of black fungus, corn, and Arctic red grapes, obtained according to the optimal extraction conditions obtained in experiments, are added to the hand cream formula, and sensory evaluation is conducted.

[0048] The overall scores from 10 volunteers were summarized, and the results showed that the polysaccharide hand cream prepared with this formula had a rich fragrance, a thick texture, was non-sticky, had good moisturizing effect, and was easily absorbed, thus receiving positive feedback from the volunteers.

[0049] In summary, this invention selects extracts of extracellular polysaccharides from black fungus, corn, and Arctic red grapes as key ingredients. Studies have shown that these extracts can promote or inhibit the growth and metabolism of Lactobacillus acidophilus through specific pathways. Given that the primary function of commercially available hand creams is moisturizing, this invention, in addition to moisturizing, incorporates extracts of extracellular polysaccharides from black fungus, corn, and Arctic red grapes to regulate the balance of the skin's microecology, thereby protecting the skin and promoting skin barrier stability.

[0050] Furthermore, any content not described in detail in this specification is existing technology known to those skilled in the art.

[0051] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0052] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A compound polysaccharide hand cream with dual efficacy of antioxidation and microecological regulation, characterized in that: The raw materials include, by volume: distilled water 70-80 parts, mixed polysaccharide 5-10 parts, sweet almond oil 5-10 parts, emulsifier 3-5 parts, glycerol 3-5 parts, vitamin E 1-3 parts, essential oil 0.5-1.5 parts, and preservative 3-6 parts; ​ The mixed polysaccharide is prepared by mixing agaricus juice, corn juice and north polar red grape juice with sterile distilled water in a ratio of 1:50, then fermenting the mixture with lactobacillus acidophilus, extracting extracellular polysaccharide from the fermented liquid, and then sequentially filtering, purifying, and alcohol precipitation treating to obtain the mixed polysaccharide.

2. The compound polysaccharide hand cream with dual efficacy of antioxidation and microecological regulation according to claim 1, characterized in that: The raw materials include, by volume: distilled water 76 parts, mixed polysaccharide 6 parts, sweet almond oil 7 parts, emulsifier 4 parts, glycerol 4 parts, vitamin E 2 parts, essential oil 1 part, and preservative 5 parts. 3.The hand cream with antioxidant and microecological regulation dual functions according to claim 1, characterized in that: The raw materials include, by volume: distilled water 70 parts, mixed polysaccharide 5 parts, sweet almond oil 5 parts, emulsifier 3 parts, glycerol 3 parts, vitamin E 1 part, essential oil 0.5 part, and preservative 3 parts.

4. The compound polysaccharide hand cream with dual efficacy of antioxidation and microecological regulation according to claim 1, characterized in that: The raw materials include, by volume: distilled water 80 parts, mixed polysaccharide 10 parts, sweet almond oil 10 parts, emulsifier 5 parts, glycerol 5 parts, vitamin E 3 parts, essential oil 1.5 parts, and preservative 6 parts.

5. The hand cream with antioxidant and microecological regulating dual efficacy according to any one of claims 1-4, characterized in that: The emulsifier is one of olive emulsifying wax, lecithin, or beeswax.

6. The hand cream with antioxidant and microecological regulating dual efficacy according to any one of claims 1-4, characterized in that: The preservative is one of phenoxyethanol, methyl paraben, or potassium sorbate.

7. A compound polysaccharide hand cream with dual functions of antioxidation and microecological regulation according to any one of claims 1-4, characterized in that: The preparation method of the mixed polysaccharide comprises the following steps: S1. Mix 9-11 mL of the mixed fermentation liquid of agaricus fermentation liquid, corn fermentation liquid, and north polar red grape fermentation liquid with an equal volume of sterile distilled water, and uniformly mix them, then perform evaporation concentration treatment in a 55-65℃ constant temperature water bath environment, until the volume of the system is reduced to 10 mL; S2. Then add papain with a final concentration of 0.5%-1.2%, accurately adjust the pH of the required reaction system to 6.0, and continuously perform enzymolysis at 50℃ water bath for 1.5-2.3h, after the reaction is completed, centrifuge at 3500-4100r / min for 12-16min to separate and obtain the supernatant; S3. Then add activated carbon to the supernatant obtained in step S2 at a mass ratio of 2%-3.5%, and perform deep decolorization treatment in a 55-65℃ water bath environment for 1.5-2.3h, after the color of the solution tends to be stable, sequentially perform filtration and centrifugation at 3500-4100r / min for 18-22min to separate and purify the supernatant again; S4. Finally, add 3.5-4.4 times the volume of anhydrous ethanol to the purified supernatant in step S3, seal and transfer to a 3-5℃ low temperature environment for 23-25h alcohol precipitation treatment, discard the supernatant, collect the precipitate and dry it to obtain the mixed polysaccharide product.

8. The compound polysaccharide hand cream with dual efficacy of antioxidation and microecological regulation according to claim 7, characterized in that: The specific preparation method of the agaricus fermentation liquid in step S1 is as follows: A1. Raw material treatment: freeze and ultra-micro pulverize black fungus, pass through a 100-200 mesh sieve to obtain black fungus powder; A2. Prepare a suspension: mix the black fungus powder obtained in step A1 with sterile distilled water, adjust the pH to 6.0-8.0, and obtain a black fungus powder suspension, wherein the volume of pure water is 20-100 times the mass of the black fungus powder; A3, enzymatic treatment: adding 20%-50% chitinase, 30%-60% cellulase and 20%-40% pectinase mixed complex enzyme to the suspension, digesting at 35-55℃ for 1-3h to obtain a digestion solution; A4, fermentation treatment: sterilizing the digestion solution of step A3, then adding Lactobacillus acidophilus, and performing fermentation treatment at 37℃ for 18-24h, then filtering to collect the fermentation liquid, thereby obtaining the agaric fermentation liquid.

9. The compound polysaccharide hand cream with dual efficacy of antioxidation and microecological regulation according to claim 7, characterized in that: The specific preparation method of the north polar red grape fermentation liquid in step S1 is as follows: B1, pressing and clarifying: loading the sorted and washed north polar red grapes into a vertical hydraulic press to obtain grape juice, adding sulfurous acid to the juice, standing for 10-14h, removing the precipitate with a diatomite filter, and obtaining clear juice; B2, fermentation: inoculating Lactobacillus acidophilus, and performing temperature-controlled fermentation at 37℃ in a low-temperature environment, then filtering to collect the fermentation liquid after low-temperature fermentation for 16-24h, thereby obtaining the north polar red grape fermentation liquid.

10. A method for preparing the complex polysaccharide hand cream with dual functions of antioxidation and microecological regulation according to any one of claims 1-4, characterized in that: Specifically, the following steps are included: T1, ingredient treatment: weighing the required components of distilled water, mixed polysaccharide, sweet almond oil, emulsifier, glycerol, vitamin E, essential oil and preservative with a weighing device; T2, mixing treatment: sequentially adding the ingredients weighed in step T1 to a mixing device, and stirring at a speed of 300-400r / min until emulsification; T3, post-treatment: filling the emulsion after step T2 into 50-60mL packaging tubes that have been pre-sterilized and dried through a filling device, labeling, and then completing the preparation after quality inspection.

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