Wrinkle-removing cream containing sequoia stem fermentation product and preparation method of wrinkle-removing cream

Abstract

The invention relates to the technical field of cosmetics, and particularly discloses anti-wrinkle cream containing sequoia stem fermentation products and a preparation method of the anti-wrinkle cream. The wrinkle removing cream containing the sequoia stem fermentation product is prepared from the following raw materials in percentage by mass: a material A: glycerol, butanediol, p-hydroxyacetophenone YS028, an ammonium acryloyldimethyl taurate / VP copolymer, p-hydroxyacetophenone YS008 and the balance of water; the material B is prepared from cetostearyl alcohol, an emulsifying agent MONTANOV202, butyrospermum parkii butter, isopropyl myristate, C10-18 fatty acid triglyceride, polydimethylsiloxane, ethylhexyl palmitate and XIAMETERPMX-0345Z Fluid; the material C is prepared from a material D and a material E; the material C is prepared from a sequoia stem fermentation product, Naturalpenet 2020 and SEPIGEL305; the material D is prepared from YONOME SPE II, Alps mountain leucas, ULA-L1004 coated ceramide, anti-wrinkle base peptide, super-oinmetidyl-D2, Chinese prescription hexyl A powder, XYREPIOR, annoine TM, essence and methyl dihydrojasmonate; the material D is prepared from YONOME SPE II, Alps mountain leucas, ULA-L1004 coated ceramide, anti-wrinkle base peptide, super-oinmetidyl-D2, Chinese prescription hexyl A powder, XYREPIOR, annoine TM In addition, the preparation method has the advantage of improving the wrinkle removing effect of the wrinkle removing cream.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cosmetics, more particularly, it relates to a wrinkle-removing cream containing red cedar stem fermentation products and a preparation method thereof. BACKGROUND

[0002] With the increasing demand for skin care, the anti-wrinkle skin care product market has developed rapidly. At present, anti-wrinkle products mainly achieve anti-wrinkle effect by adding active ingredients such as vitamin derivatives, peptides, plant extracts, etc. These ingredients play a role by inhibiting elastase activity, promoting collagen synthesis, etc. to reduce the decomposition of elastin, thereby achieving the effect of removing and preventing wrinkles.

[0003] However, the anti-wrinkle effect of single active ingredient in the prior art is limited, and some ingredients have problems such as poor stability, low skin absorption rate, etc. Using vitamin A derivatives such as retinol to stimulate collagen production, but it can cause skin irritation; adding synthetic peptides such as acetyl hexapeptide-8 to inhibit neurotransmitter release to reduce dynamic wrinkles, but the cost is high and the effect is slow; using plant extracts such as asiaticoside extract to resist oxidation and repair, but the concentration of active ingredients is low and the effect is limited, thereby making the anti-wrinkle effect of the anti-wrinkle cosmetic unsatisfactory. SUMMARY

[0004] In order to improve the anti-wrinkle effect of the anti-wrinkle cream, the present application provides an anti-wrinkle cream containing red cedar stem fermentation products and a preparation method thereof.

[0005] In the first aspect, the present application provides an anti-wrinkle cream containing red cedar stem fermentation products, which adopts the following technical scheme: An anti-wrinkle cream containing red cedar stem fermentation products comprises the following raw materials in mass percentage: A material: 3-5% glycerol, 3-5% butanediol, 0.12-0.16% p-hydroxyacetophenone YS028, 0.18-0.22% acryloyldimethyl ammonium taurate / VP copolymer, 0.4-0.6% p-hydroxyacetophenone YS008, and water in residual amount; B material: 1.8-2.2% cetyl stearyl alcohol, 2.3-2.5% emulsifier MONTANOV202, 2.8-3.1% shea butter, 2.9-3.2% isopropyl myristate, 1.4-1.5% C10-18 fatty acid triglyceride, 1.3-1.5% dimethicone, 1.8-2.1% ethylhexyl palmitate, and 3.9-4.2% XIAMETER PMX-0345Z; C material: 2.8-3.2% red cedar stem fermentation products, 0.4-0.6% Naturalpenetrant 2020, and 0.8-1.1% SEPIGEL305; D material: 4.8-5.2% YONOME SPE II, 1.1-1.3% Alps glacier snow Yunnan, 2.8-3.1% ULA-L1004 wrapped ceramide, 1.9-2.1% anti-wrinkle base peptide, 1.8-2% super Yimei-D2, 0.9-1.1% Han Fang Ji Meisu powder, 0.9-1% XYREPIOR, 0.4-0.6% Anluo YinTM, 0.04-0.06% essence, 0.4-0.5% dihydro-jasmone acid methyl ester; The sum of the mass percentages of each raw material of the A material, the B material, the C material and the D material is 100%.

[0006] By adopting the above technical scheme, the red cedar stem fermentation product is used as the main component, the red cedar stem fermentation product can effectively inhibit elastase and reduce the degradation of elastic fibers, the anti-wrinkle base peptide can promote the synthesis of collagen, and the use of the red cedar stem fermentation product in combination can achieve the effects of inhibiting elastolysis and promoting collagen production, effectively improving the anti-wrinkling property, the natural penetration agent can promote the absorption of the active ingredients of the red cedar stem by the skin, and the glycerol and alcohol and other moisturizing agents and thickening agents can make the cream maintain a stable emulsified state, the raw materials are uniformly dispersed, and the wetting property and the moisturizing property are both good.

[0007] Preferably, 0.5-0.8% of a moisturizing enhancer is further added to the C phase.

[0008] By adopting the above technical scheme, the moisturizing enhancer is added to the C phase, the active ingredients of the red cedar stem fermentation product are preliminarily protected by the moisturizing enhancer, the moisturizing enhancer has good water absorption and moisturizing property, the red cedar stem fermentation product is coated therein, the action time of the anti-wrinkle cream and the slow-release period of the active ingredients are prolonged, and thus the anti-wrinkling effect of the anti-wrinkle cream is effectively improved.

[0009] Preferably, the moisturizing enhancer is a cross-linked sugar beet pectin / carboxymethyl konjac glucomannan composite material.

[0010] By adopting the above technical scheme, the cross-linked sugar beet pectin and the carboxymethyl konjac glucomannan both have good water absorption and water retention, the cross-linked sugar beet pectin and the carboxymethyl konjac glucomannan are mixed and cross-linked to form a composite material, the obtained composite material has good gel strength, water absorption and water retention, can improve the film-forming effect and maintenance time of the cream, and is beneficial to slow release of the effective ingredients of the cream and prolong the action time of the cream.

[0011] Preferably, the preparation method of the moisturizing enhancer comprises the following steps: dissolving carboxymethyl konjac glucomannan and cross-linked sugar beet pectin in water, adjusting the pH to 7, adding a calcium chloride solution for cross-linking, and then washing, freeze-drying to obtain the moisturizing enhancer.

[0012] By adopting the technical scheme, the cross-linked sugar beet pectin and the carboxymethyl konjac glucomannan are mixed, calcium ions can form ionic bonds with carboxyl groups in the molecules, the two form interpenetrating networks, form a three-dimensional gel network with relatively stable structure, and there are more hydrogen bonds, which improves the network stability of the composite material.

[0013] Preferably, the preparation method of the cross-linked sugar beet pectin comprises the following steps: adding sugar beet pectin into water, uniformly mixing, adjusting the pH to 6 by using a sodium hydroxide solution, adding laccase at 1800-2000 U / g of sugar beet pectin, reacting at 45℃ for 30 min, adding ethanol for precipitation and drying to obtain the cross-linked sugar beet pectin.

[0014] By adopting the technical scheme, the sugar beet pectin is oxidized by laccase to form a cross-linked network, and free carboxyl groups are retained, and the cross-linked sugar beet pectin has improved thermal stability, and the composite material formed with the carboxymethyl konjac glucomannan has good viscoelasticity and thixotropy, which is beneficial to the storage and use of the anti-wrinkle cream.

[0015] Preferably, the moisturizing enhancer further adds hyaluronic acid fibers, and the preparation method of the hyaluronic acid fibers comprises the following steps: mixing gelatin, water and glacial acetic acid, adding hyaluronic acid, magnetically stirring at 50℃ until completely dissolved to obtain a gelatin / hyaluronic acid spinning solution, and electrospinning to obtain the hyaluronic acid fibers.

[0016] By adopting the technical scheme, the prepared hyaluronic acid fibers can enhance the strength and stability of the moisturizing enhancer after water absorption, and are beneficial to the storage stability and effective component slow-release effect of the anti-wrinkle cream, prolong the action time of single use, and enable the skin to fully absorb the effective components.

[0017] Preferably, the gelatin / hyaluronic acid spinning solution further adds cellulose nanofibers, and the addition amount of the cellulose nanofibers is 2.54-3.91 wt%.

[0018] By adopting the technical scheme, the cellulose nanofibers have good water absorption performance, can further add the water retention capacity and water absorption capacity of the hyaluronic acid fibers, improve the action time of the anti-wrinkle cream, and thus are beneficial to enhancing the effect of the anti-wrinkle cream.

[0019] In a second aspect, the application provides a preparation method of an anti-wrinkle cream containing a sequoia stem fermentation product, which adopts the following technical scheme: A preparation method of an anti-wrinkle cream containing a sequoia stem fermentation product comprises the following steps: washing and sterilizing a configuration pot and utensils with 75% alcohol for standby; adding process water into a water phase pot, heating to 85±2℃, and keeping warm for 30 min, and taking out 5 kg of water for standby; Take an appropriate amount of container and add phase A raw material in sequence to dissolve and disperse until there are no obvious solid lumps. Then add the water taken out above and stir evenly. Finally, add the aqueous phase pot and stir evenly. Add the B phase raw material to the oil phase pot in sequence, heat to 85±2℃ to dissolve and stir evenly; Heat the emulsification pot to 78±2℃, and add the contents of the water phase pot and oil phase pot in sequence, stirring until homogeneous. After cooling to 50±2℃, add the C phase raw material and stir until homogeneous. After cooling to 40±2℃, add the D phase raw material, stir until homogeneous, cool to room temperature, emulsification is complete, and after the intermediate product is sampled and tested and qualified, filter it through a 300-mesh filter and discharge it. Samples are taken and sent to the laboratory for testing. After passing the test, the material is filled and packaged.

[0020] By adopting the above technical solution and mixing in stages, different raw materials are added and mixed at different temperatures and stages, which effectively maintains the activity of each active ingredient in the raw materials and produces an anti-wrinkle cream with good anti-wrinkle performance.

[0021] In summary, this application has the following beneficial effects: 1. Since this application uses redwood stem fermentation products as the main ingredient, redwood stem fermentation products can effectively inhibit elastase and reduce the degradation of elastic fibers. Anti-wrinkle peptides can promote collagen synthesis. When used in combination with redwood stem fermentation products, they can achieve the effects of inhibiting elastase hydrolysis and promoting collagen production, effectively improving anti-wrinkle properties. Natural penetrants can promote the absorption of redwood stem active ingredients by the skin. Moisturizers and thickeners such as glycerin and alcohols enable the cream to maintain a stable emulsion state. All raw materials are evenly dispersed, and the wetting and moisturizing properties are excellent.

[0022] 2. In this application, both cross-linked beet pectin and carboxymethyl konjac glucomannan have good water absorption and water retention properties. When they are mixed with carboxymethyl konjac glucomannan and cross-linked to form a composite material, the resulting composite material has good gel strength, water absorption and water retention properties, which can improve the film-forming effect and maintenance time of the cream, and facilitate the slow release of effective ingredients from the cream, thus prolonging the action time of the cream.

[0023] 3. In this application, cross-linked beet pectin and carboxymethyl konjac glucomannan are mixed. Calcium ions can form ionic bonds with the carboxyl groups in the molecules. The two form an interpenetrating network, forming a relatively stable three-dimensional gel network with a large number of hydrogen bonds, which improves the network stability of the composite material. Detailed Implementation

[0024] The present application will be further described in detail below with reference to the embodiments. Preparation Examples of Moisturizing Enhancers 1-10

[0025] Preparation Example 1 The preparation method of the cross-linked sugar beet pectin comprises the following steps: 2 g of sugar beet pectin is added to 180 mL of water, after being uniformly mixed, the pH is adjusted to 6 using a 0.1 mol / L sodium hydroxide solution, laccase is added at 2000 U / g of sugar beet pectin, and after 30 min of reaction at 45°C, ethanol is added for precipitation and drying, to obtain the cross-linked sugar beet pectin.

[0026] The preparation method of the moisturizing enhancer comprises the following steps: 0.85 g of carboxymethyl konjac glucomannan and 0.4 g of cross-linked sugar beet pectin are dissolved in 50 mL of water, after the pH is adjusted to 7, a calcium chloride solution is added for cross-linking, the concentration of calcium ions is 0.5 wt%, and after washing and freeze-drying, the moisturizing enhancer is obtained.

[0027] Preparation Example 2 The preparation method of the cross-linked sugar beet pectin comprises the following steps: 1.8 g of sugar beet pectin is added to 180 mL of water, after being uniformly mixed, the pH is adjusted to 6 using a 0.1 mol / L sodium hydroxide solution, laccase is added at 1800 U / g of sugar beet pectin, and after 30 min of reaction at 45°C, ethanol is added for precipitation and drying, to obtain the cross-linked sugar beet pectin.

[0028] The preparation method of the moisturizing enhancer comprises the following steps: 0.78 g of carboxymethyl konjac glucomannan and 0.36 g of cross-linked sugar beet pectin are dissolved in 50 mL of water, after the pH is adjusted to 7, a calcium chloride solution is added for cross-linking, the concentration of calcium ions is 0.5 wt%, and after washing and freeze-drying, the moisturizing enhancer is obtained.

[0029] Preparation Example 3 The difference between Preparation Example 3 and Preparation Example 1 is that in Preparation Example 3, an equal amount of sugar beet pectin is used instead of cross-linked sugar beet pectin.

[0030] Preparation Example 4 The difference between Preparation Example 4 and Preparation Example 1 is that in Preparation Example 4, an equal amount of konjac glucomannan is used instead of carboxymethyl konjac glucomannan.

[0031] Preparation Example 5 The difference between Preparation Example 5 and Preparation Example 1 is that in Preparation Example 5, the moisturizing enhancer is also added with hyaluronic acid fibers. The preparation method of the hyaluronic acid fibers comprises the following steps: 6.8 g of gelatin, 15 g of water, and 9.5 g of glacial acetic acid are mixed, 0.4 g of hyaluronic acid is added, and after being completely dissolved under magnetic stirring at 50°C, a gelatin / hyaluronic acid spinning solution is obtained, electrospinning is performed at a spinning rate of 0.01 mL / min and a spinning voltage of 25 kV, a receiving distance of 15 cm is obtained, and hyaluronic acid fibers are obtained.

[0032] Preparation Example 6 Preparation Example 6 is different from Preparation Example 1 in that, in Preparation Example 6, the moisturizing enhancer is additionally added with hyaluronic acid fibers. The preparation method of the hyaluronic acid fibers comprises the following steps: 8.6 g of gelatin, 20 g of water, and 13.5 g of glacial acetic acid are mixed, then 0.8 g of hyaluronic acid is added, and the mixture is magnetically stirred at 50°C until completely dissolved to obtain a gelatin / hyaluronic acid spinning solution. Electrospinning is performed at a spinning rate of 0.01 mL / min and a spinning voltage of 25 kV, and the receiving distance is 15 cm to obtain the hyaluronic acid fibers.

[0033] Preparation Example 7 Preparation Example 7 is different from Preparation Example 5 in that, in Preparation Example 7, the amount of hyaluronic acid added is 0.1 g.

[0034] Preparation Example 8 Preparation Example 8 is different from Preparation Example 5 in that, in Preparation Example 8, the amount of hyaluronic acid added is 1.5 g.

[0035] Preparation Example 9 Preparation Example 9 is different from Preparation Example 5 in that, in Preparation Example 9, the gelatin / hyaluronic acid spinning solution is additionally added with cellulose nanofibers, and the amount of cellulose nanofibers added is 2.54 wt%.

[0036] Preparation Example 10 Preparation Example 10 is different from Preparation Example 5 in that, in Preparation Example 10, the gelatin / hyaluronic acid spinning solution is additionally added with cellulose nanofibers, and the amount of cellulose nanofibers added is 3.91 wt%. Example

[0037] Example 1 A wrinkle-removing cream containing a sequoia stem fermentation product, comprising the following raw materials in mass percentage: A material: 3% glycerol, 5% butanediol, 0.16% p-hydroxyacetophenone YS028, 0.2% acryloyldimethylammonium propane sulfonate / VP copolymer, 0.5% p-hydroxyacetophenone YS008, and water in balance; B material: 1.8% cetyl stearyl alcohol, 2.5% emulsifier MONTANOV 202, 2.8% shea butter, 3.2% isopropyl myristate, 1.4% C10-18 fatty acid triglyceride, 1.3% dimethicone, 1.8% ethylhexyl palmitate, and 4.2% XIAMETER™ PMX-0345Z Fluid; C material: 3.2% sequoia stem fermentation product, 0.6% Natural penetrant 2020, and 0.8% SEPIGEL 305, wherein the sequoia stem fermentation product is a North American sequoia stem fermentation broth, and the preparation method of the North American sequoia stem fermentation broth is referred to the patent CN119280114B; Ingredient D: 5.2% YONOME SPEⅡ, 1.1% Edelweiss from the Alps, 2.8% ULA-L1004 encapsulated ceramides, 2.1% anti-wrinkle peptides, 2% Super-D2, 0.9% Herbal Hexyl Powder, 0.9% XYREPIOR, 0.6% Anorin™, 0.04% Fragrance, 0.4% Methyl Dihydrojasmone. The preparation method of the above-mentioned anti-wrinkle cream containing redwood stem fermentation products includes the following steps: The preparation pot and utensils are washed and disinfected with 75% alcohol for later use. Process water is added to the water phase pot, heated to 85℃, kept at that temperature for 30 minutes, and 5 kg of water is removed for later use. Take a container and add phase A raw material in sequence to dissolve and disperse until there are no obvious solid lumps. Then add the water taken out above and stir evenly. Finally, add the aqueous phase pot and stir evenly. Add the B phase raw material to the oil phase pot in sequence, heat to 84℃ to dissolve and stir evenly; Heat the emulsification pot to 80°C, then add the contents of the water phase pot and oil phase pot in sequence, and stir until homogeneous. After cooling to 52℃, add the C-phase raw material and stir until homogeneous. After cooling to 38℃, add the D phase raw material, stir until homogeneous, cool to room temperature, emulsification is complete, and after the intermediate product is sampled and tested and found to be qualified, filter it through a 300-mesh filter and discharge it. Samples are taken and sent to the laboratory for testing. After passing the test, the material is filled and packaged.

[0038] Example 2

[0039] An anti-wrinkle cream containing redwood stem fermentation products comprises the following raw materials in weight percentage: A: 5% glycerin, 3% butylene glycol, 0.12% p-hydroxyacetophenone YS028, 0.22% ammonium acryloyl dimethyl taurate / VP copolymer, 0.4% p-hydroxyacetophenone YS008, water balance; Ingredient B: 2% cetearyl alcohol, 2.4% emulsifier MONTANOV202, 2.9% shea butter, 3% isopropyl myristate, 1.4% C10-18 fatty acid triglycerides, 1.4% polydimethylsiloxane, 1.9% ethylhexyl palmitate, 4.1% XIAMETER™ PMX-0345Z Fluid; Material C: 2.8% redwood stem fermentation product, 0.6% Naturalpenetrant 2020, 0.8% SEPIGEL305. The redwood stem fermentation product is North American redwood stem fermentation broth. The preparation method of North American redwood stem fermentation broth is based on patent CN119280114B. D material: 4.8% YONOME SPE II, 1.3% Alps glacier snow edelweiss, 2.8% ULA-L1004 wrapped ceramide, 2.1% anti-wrinkle base peptide, 1.8% super yime-D2, 1.1% Han Fang Ji methionine powder, 1% XYREPIOR, 0.4% Annoine TM, 0.06% essence, 0.4% dihydro jasmonic acid methyl ester; The preparation method of the anti-wrinkle cream containing sequoia stem fermentation products, comprising the following steps: washing and sterilizing the configuration pot and utensils with 75% alcohol for standby. Add process water into the water phase pot, heat to 85℃, keep warm for 30 min, take out 5 kg of water for standby; Take the container and add the A phase raw material to dissolve and disperse without obvious solid block, continue to add the above-mentioned taken water, stir uniformly, and then add the water phase pot and stir uniformly; Add the B phase raw material into the oil phase pot in turn, heat to 85℃, dissolve and stir uniformly; Raise the emulsification pot to 78℃, add the water phase pot and oil phase pot materials in turn, and stir uniformly; After cooling to 50℃, add the C phase raw material, stir uniformly, and then filter the material through a 300 mesh filter after cooling to room temperature, and discharge the material; After cooling to 40℃, add the D phase raw material, stir uniformly, and then filter the material through a 300 mesh filter after cooling to room temperature, and discharge the material; Send the sample to the laboratory for testing, and after the test is qualified, fill the material into the container and package.

[0040] Example 3

[0041] The difference between example 3 and example 1 is that in example 3, 0.5% of the moisturizing enhancer is added to the C phase, and the moisturizing enhancer is prepared by preparation example 1.

[0042] Example 4

[0043] The difference between example 4 and example 1 is that in example 4, 0.8% of the moisturizing enhancer is added to the C phase, and the moisturizing enhancer is prepared by preparation example 2.

[0044] Example 5

[0045] The difference between example 5 and example 3 is that in example 5, the moisturizing enhancer is prepared by preparation example 3.

[0046] Example 6

[0047] The difference between example 6 and example 3 is that in example 6, the moisturizing enhancer is prepared by preparation example 4.

[0048] Example 7

[0049] Example 7 differs from Example 3 in that, in Example 7, the moisturization enhancer is the moisturization enhancer prepared in Preparation Example 5.

[0050] Example 8

[0051] Example 8 differs from Example 3 in that, in Example 8, the moisturization enhancer is the moisturization enhancer prepared in Preparation Example 6.

[0052] Example 9

[0053] Example 9 differs from Example 3 in that, in Example 9, the moisturization enhancer is the moisturization enhancer prepared in Preparation Example 7.

[0054] Example 10

[0055] Example 10 differs from Example 3 in that, in Example 10, the moisturization enhancer is the moisturization enhancer prepared in Preparation Example 8.

[0056] Example 11

[0057] Example 11 differs from Example 3 in that, in Example 11, the moisturization enhancer is the moisturization enhancer prepared in Preparation Example 9.

[0058] Example 12

[0059] Example 12 differs from Example 3 in that, in Example 12, the moisturization enhancer is the moisturization enhancer prepared in Preparation Example 10.

[0060] Example 13

[0061] Example 13 differs from Example 3 in that, in Example 13, the moisturization enhancer is added in an amount of 0.1%.

[0062] Example 14

[0063] Example 14 differs from Example 3 in that, in Example 14, the moisturization enhancer is added in an amount of 1.3%. Comparative Example

[0064] Comparative Example 1 Comparative Example 1 differs from Example 1 in that, in Comparative Example 1, the Hongshan stem fermentation product is not added to the C phase.

[0065] Performance Test The anti-wrinkle creams prepared according to the preparation methods of Examples 1-14 and Comparative Example 1 were subjected to an elastase inhibition test, and the results are shown in Table 1.

[0066] According to QB_T 4256-2011 "Guidelines for evaluating the moisturizing effect of cosmetics", the capacitance method was used to determine the water content of the stratum corneum, and the increase rate of the water content of the stratum corneum 30 min after application and 4 h after application was calculated, and the results were recorded in Table 1.

[0067] Table 1 Anti-wrinkle and moisturizing effect of anti-wrinkle cream Item Inhibition rate / % Increase rate / % Example 1 11.47 20.56 Example 2 11.62 20.76 Example 3 13.31 26.92 Example 4 13.62 27.16 Example 5 12.05 24.05 Example 6 11.95 23.73 Example 7 14.16 29.34 Example 8 14.31 29.42 Example 9 12.95 27.35 Example 10 13.01 27.15 Example 11 12.97 26.98 Example 12 12.86 26.89 Example 13 12.01 24.12 Example 14 11.94 23.81 Comparative Example 1 2.87 15.21 As can be seen from Table 1, Examples 1-2 and Comparative Example 1, the anti-wrinkle cream prepared in Examples 1-2 has good anti-wrinkle effect and moisturizing effect. In Examples 1-2, the fermented product of red fir stem is used, which can effectively inhibit elastase and reduce the degradation of skin elastic fibers, thereby achieving the effects of anti-wrinkle and firming. The anti-wrinkle peptide can promote the synthesis of collagen, and when combined with the fermented product of red fir stem, it can inhibit elastase and promote collagen production, achieving the effects of anti-wrinkle and anti-wrinkle. The natural penetration agent can promote the absorption of active ingredients in the anti-wrinkle cream by the skin. The mixture of A material and B material can form a cream structure with uniform texture, good stability, and good wetting and moisturizing properties, so that the active ingredients can be evenly distributed with the cream body to treat the skin with anti-wrinkle and anti-wrinkle.

[0068] Compared with Examples 1-2, the anti-wrinkle effect and moisturizing effect of Examples 3-4 are improved. In Examples 3-4, a moisturizing enhancer is added to the C phase. The moisturizing enhancer is a composite of carboxymethyl konjac glucomannan and cross-linked sugar beet pectin. Cross-linked sugar beet pectin and carboxymethyl konjac glucomannan can form an interpenetrating network under the action of calcium ions, forming a three-dimensional gel network with a relatively stable structure, thereby effectively improving the moisturizing effect of the anti-wrinkle cream. The moisturizing enhancer can prolong the retention time of the cream on the skin surface, and the active ingredients of the fermented product of red fir stem are preliminarily protected, so that they can be released slowly during the action of the cream, so that the skin can fully absorb the effective ingredients, thereby improving the anti-wrinkle effect.

[0069] Compared with Examples 3-4, the anti-wrinkle effect and moisturizing effect of Examples 5-6 are decreased. In Examples 5-6, the moisturizing enhancer used in the preparation is selected as sugar beet pectin and konjac glucomannan, respectively, indicating that cross-linked sugar beet pectin and carboxymethyl konjac glucomannan can further improve the moisturizing performance of the moisturizing enhancer. The interpenetrating network formed by cross-linked sugar beet pectin and carboxymethyl konjac glucomannan has more hydrogen bonds, better water absorption and water retention effect. The complex formed by sugar beet pectin and konjac glucomannan has decreased water absorption and moisture retention, resulting in a decrease in the coating effect of active ingredients.

[0070] Compared with examples 3-4, the anti-wrinkle effect and moisturizing effect of examples 7-8 are improved, and the moisturizing enhancer used in examples 7-8 is prepared by further adding hyaluronic acid fibers, the addition of hyaluronic acid fibers can further improve the strength and stability of the moisturizing enhancer after water absorption, and can also improve the bonding strength between the moisturizing enhancer and other components of the cream body, which is beneficial to the storage stability of the anti-wrinkle cream and the slow-release effect of the active ingredients, thereby improving the absorption effect of the skin on the active ingredients.

[0071] Compared with examples 7-8, the anti-wrinkle effect and moisturizing effect of examples 9-10 are decreased, and the hyaluronic acid fibers used in examples 9-10 are prepared by changing the amount of hyaluronic acid added in the spinning solution, which indicates that the amount of hyaluronic acid added has an effect on the spinning effect of the hyaluronic acid fibers, which reduces the water absorption performance and strength of the hyaluronic acid fibers, and further affects the water absorption effect and strength of the moisturizing enhancer.

[0072] Compared with examples 7-8, the anti-wrinkle effect and moisturizing effect of examples 11-12 are decreased, and the hyaluronic acid fibers used in examples 11-12 are prepared by further adding cellulose nanofibers in the spinning solution, which has good water absorption performance and can effectively improve the water retention and water absorption capacity of the hyaluronic acid fibers, thereby improving the action time and effect of the anti-wrinkle cream.

[0073] Compared with examples 3-4, the anti-wrinkle effect and moisturizing effect of examples 13-14 are decreased, and the amount of moisturizing enhancer used in examples 13-14 is changed, which indicates that the amount of moisturizing enhancer has an effect on the effect of the anti-wrinkle cream, and the decrease of the amount of moisturizing enhancer can reduce the moisturizing effect of the anti-wrinkle cream, while too much amount of moisturizing enhancer is not conducive to the moisturizing and coating of the cream body, which affects the texture of the cream body.

[0074] The specific embodiments are only an explanation of the present application, and are not a limitation of the present application, and those skilled in the art can make modifications to the embodiments without creative contribution after reading the present specification, but as long as the modifications are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A wrinkle-reducing cream containing redwood stem fermentation products, characterized in that: The raw materials include the following percentages by weight: A: 3-5% glycerol, 3-5% butanediol, 0.12-0.16% p-hydroxyacetophenone YS028, 0.18-0.22% ammonium acryloyldimethyl taurate / VP copolymer, 0.4-0.6% p-hydroxyacetophenone YS008, water balance; B component: 1.8-2.2% cetearyl alcohol, 2.3-2.5% emulsifier MONTANO V202, 2.8-3.1% shea butter, 2.9-3.2% isopropyl myristate, 1.4-1.5% C10-18 fatty acid triglycerides, 1.3-1.5% polydimethylsiloxane, 1.8-2.1% ethylhexyl palmitate, 3.9-4.2% XIAMETER PMX-0345Z; Material C: 2.8-3.2% redwood stem fermentation products, 0.4-0.6% Naturalpenetrant 2020, 0.8-1.1% SEPIGEL 305; Material D: 4.8-5.2% YONOME SPEⅡ, 1.1-1.3% Edelweiss from the Alps, 2.8-3.1% ULA-L1004 encapsulated ceramides, 1.9-2.1% anti-wrinkle peptides, 1.8-2% Super-D2, 0.9-1.1% Herbal Hexyl Alkyl Powder, 0.9-1% XYREPIOR, 0.4-0.6% Anorin™, 0.04-0.06% Fragrance, 0.4-0.5% Methyl dihydrojasmonic acid; The sum of the mass percentages of raw materials A, B, C, and D is 100%.

2. The anti-wrinkle cream containing redwood stem fermentation product according to claim 1, characterized in that: The C phase also contains 0.5-0.8% moisturizing enhancer.

3. The anti-wrinkle cream containing redwood stem fermentation product according to claim 2, characterized in that: The moisturizing enhancer is a cross-linked beet pectin / carboxymethyl konjac glucomannan composite material.

4. The anti-wrinkle cream containing redwood stem fermentation product according to claim 3, characterized in that: The preparation method of the moisturizing enhancer includes the following steps: dissolving carboxymethyl konjac glucomannan and cross-linked beet pectin in water, adjusting the pH to 7, adding calcium chloride solution for cross-linking, washing, and freeze-drying to obtain the moisturizing enhancer.

5. The anti-wrinkle cream containing redwood stem fermentation product according to claim 3, characterized in that: The preparation method of the cross-linked beet pectin includes the following steps: adding beet pectin to water, mixing evenly, adjusting the pH to 6 with sodium hydroxide solution, adding laccase at 1800-2000 U / g beet pectin, reacting at 45℃ for 30 min, adding ethanol to precipitate and dry, and obtaining cross-linked beet pectin.

6. The anti-wrinkle cream containing redwood stem fermentation product according to claim 3, characterized in that: The moisturizing enhancer also contains hyaluronic acid fibers. The preparation method of hyaluronic acid fibers includes the following steps: mixing gelatin, water, and glacial acetic acid, adding hyaluronic acid, and stirring magnetically at 50°C until completely dissolved to obtain a gelatin / hyaluronic acid spinning solution, and performing electrospinning to obtain hyaluronic acid fibers.

7. The anti-wrinkle cream containing redwood stem fermentation product according to claim 6, characterized in that: The gelatin / hyaluronic acid spinning solution also contains cellulose nanofibers, with an addition amount of 2.54-3.91 wt%.

8. A method for preparing an anti-wrinkle cream containing redwood stem fermentation product according to any one of claims 1-7, characterized in that: The process includes the following steps: Wash the preparation pot and utensils and disinfect them with 75% alcohol for later use. Put the process water into the water phase pot, heat it to 85±2℃, keep it warm for 30 minutes, and take out 5kg of water for later use. Take a container and add phase A raw material in sequence to dissolve and disperse until there are no obvious solid lumps. Then add the water taken out above and stir evenly. Finally, add the aqueous phase pot and stir evenly. Add the B phase raw material to the oil phase pot in sequence, heat to 85±2℃ to dissolve and stir evenly; Heat the emulsification pot to 78±2℃, and add the contents of the water phase pot and oil phase pot in sequence, stirring until homogeneous. After cooling to 50±2℃, add the C phase raw material and stir until homogeneous. After cooling to 40±2℃, add the D phase raw material, stir until homogeneous, cool to room temperature, emulsification is complete, and after the intermediate product is sampled and tested and qualified, filter it through a 300-mesh filter and discharge it. Samples are taken and sent to the laboratory for testing. After passing the test, the material is filled and packaged.