Method for extracting lavender essential oil based on yeast fermentation pretreatment

Abstract

The invention discloses an extraction method and application of lavender essential oil based on yeast fermentation pretreatment, and belongs to the technical field of plant active ingredient extraction. The method comprises the following steps: activating saccharomycetes, inoculating the saccharomycetes into a mixture containing a crushed lavender raw material and water, and fermenting at 30-38 DEG C for 20-28 hours to obtain fermentation liquor; then sterilizing and centrifuging the fermentation liquor to obtain supernate; and finally extracting the essential oil through steam distillation. Through yeast fermentation pretreatment, the lavender cell wall structure is effectively destroyed, essential oil release and active ingredient conversion are promoted, and the essential oil yield and antioxidant activity are remarkably improved. Compared with a traditional steam distillation method, the method has the advantages that the essential oil yield can be increased from 0.55% to 0.75% or above, and the DPPH free radical scavenging rate can be increased to 51.75% or above. The method is green in process and simple and convenient to operate, a new way is provided for high-value utilization of lavender resources, and the prepared essential oil can be used for developing cosmetics with anti-oxidation and anti-aging effects.

Description

Technical Field

[0001] This invention relates to the field of plant active ingredient extraction technology, specifically to a method for optimizing lavender essential oil extraction through microbial fermentation pretreatment, particularly to a method for improving lavender essential oil yield and antioxidant activity using yeast fermentation, and the essential oil obtained by this method and its application in cosmetics. Background Technology

[0002] Lavender (Lavandula angustifolia Mill.) is a perennial aromatic plant belonging to the genus Lavender in the family Lamiaceae. Due to its unique fragrance, it is an important and precious natural spice, hailed as the "Queen of Herbs," and widely used in medicine, beauty, food, aromatherapy, and cosmetics. Lavender essential oil is the main active component of lavender, a mixture of different types of aromatic compounds extracted through steam distillation or other extraction techniques. Through antibacterial, anti-inflammatory, antioxidant, sebum-inhibiting, tyrosinase-inhibiting, collagen-synthesizing, and hair-growth-promoting mechanisms, it can exert multiple effects such as whitening, fading dark spots, and anti-aging. With a long history of application and originating from nature, it has promising development prospects in the cosmetics field. The Ili River Valley in Xinjiang is my country's largest lavender planting base, but there is still room for improvement in the in-depth development and added value of its essential oil products. The traditional method of lavender essential oil extraction is mainly steam distillation. While simple, this method suffers from low extraction rates, easy heat damage to active ingredients, and high energy consumption.

[0003] In recent years, microbial fermentation technology has been introduced into the fields of traditional Chinese medicine and plant extraction. The enzymes produced by microorganisms during fermentation can break down plant cell walls, promoting the release of intracellular active ingredients. Simultaneously, they can also biotransform these ingredients, generating new active substances or increasing the content and activity of existing components. Currently, there are no publicly available, mature reports on the application of microbial fermentation technology to the pretreatment process of lavender essential oil extraction and its systematic study on its effect on improving essential oil yield and efficacy.

[0004] Therefore, developing a new, efficient, green method that can significantly improve the quality and yield of lavender essential oil is of great significance for enhancing the value of the lavender industry. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for preparing lavender essential oil that can improve yield and antioxidant activity.

[0006] Another object of the present invention is to provide lavender essential oil prepared by the above method.

[0007] Another object of the present invention is to provide the application of the above-mentioned lavender essential oil.

[0008] To achieve the above objectives, the present invention adopts the following technical solution:

[0009] A method for extracting lavender essential oil based on yeast fermentation pretreatment and its application includes the following steps: (1) Fermentation pretreatment: yeast is inoculated into a mixture of lavender raw material and water for fermentation to obtain fermentation liquid; (2) Posttreatment: the fermentation liquid is sterilized and solid-liquid separated to obtain supernatant; (3) Distillation extraction: the supernatant is steam distilled to collect essential oil.

[0010] Preferably, in step (1), the yeast is highly active dry yeast.

[0011] Preferably, in step (1), the amount of yeast inoculated is 1%-5% (v / v) based on the weight of the lavender raw material; the fermentation temperature is 25-40℃; and the fermentation time is 18-36 hours.

[0012] More preferably, the inoculation amount of yeast is 1.5%-2.5% (v / v); the fermentation temperature is 30-38℃; and the fermentation time is 20-28 hours.

[0013] More preferably, the inoculum amount of yeast is 2.0% (v / v); the fermentation temperature is 35°C; and the fermentation time is 24 hours.

[0014] Preferably, in step (2), the sterilization is high temperature and high pressure sterilization.

[0015] Preferably, in step (3), the steam distillation time is 2-4 hours.

[0016] A lavender essential oil prepared by the above method. The yield of this essential oil is significantly higher than that of the traditional water extraction method, and its antioxidant indicators, such as DPPH free radical scavenging rate, are significantly improved.

[0017] The above-mentioned applications of lavender essential oil in the preparation of cosmetics, especially in the preparation of skin care products with antioxidant, anti-aging, whitening or moisturizing effects.

[0018] Beneficial effects

[0019] Compared with the prior art, the present invention has the following significant advantages:

[0020] Improve extraction efficiency: Pretreatment with yeast fermentation effectively disrupts the cell wall structure of lavender, promotes the release of essential oil, and increases the essential oil yield to over 0.72%, reaching 0.75% under optimal conditions.

[0021] Enhanced product activity: The fermentation process may promote the conversion or release of active ingredients, significantly improving the antioxidant capacity of essential oils (evaluated by DPPH free radical scavenging rate).

[0022] Green and safe: Microbial fermentation is a mild and environmentally friendly process that produces a final product with no chemical solvent residue and high safety.

[0023] High added value: This invention provides a new way to utilize lavender resources at a high value. The high-activity essential oil produced can be widely used in the field of high-end cosmetics, with significant economic value. Attached Figure Description

[0024] Figure 1 This is a schematic diagram illustrating the research and development of a lavender essential oil extraction method based on yeast fermentation pretreatment according to the present invention.

[0025] Figure 2 This is a GC-MS total ion chromatogram of lavender essential oil before fermentation, according to a method for extracting lavender essential oil based on yeast fermentation pretreatment.

[0026] Figure 3 This is a GC-MS total ion chromatogram of lavender essential oil after fermentation, which is a method for extracting lavender essential oil based on yeast fermentation pretreatment according to the present invention.

[0027] Figure 4 This is a transmission electron microscope image of a compound nanoemulsion used in the extraction method of lavender essential oil based on yeast fermentation pretreatment according to the present invention.

[0028] Figure 5 This invention relates to a method for extracting lavender essential oil based on yeast fermentation pretreatment, and the results of bacterial examination experiments on lavender scar-removing emulsion.

[0029] Figure 6 The results of a skin irritation test are for a lavender essential oil extraction method based on yeast fermentation pretreatment according to the present invention.

[0030] Figure 7 This invention relates to a method for extracting lavender essential oil based on yeast fermentation pretreatment, and describes the wound healing process in mice.

[0031] Figure 8 The changes in serum TGF-β1 concentration after 7 days of modeling for a lavender essential oil extraction method based on yeast fermentation pretreatment according to the present invention.

[0032] Figure 9 The changes in serum TGF-β1 concentration after 28 days of modeling for a lavender essential oil extraction method based on yeast fermentation pretreatment according to the present invention.

[0033] Figure 10The ratio of type I / III precollagen in tissue 7 days after modeling is shown in the present invention, which is based on a yeast fermentation pretreatment method for extracting lavender essential oil.

[0034] Figure 11 The method for extracting lavender essential oil based on yeast fermentation pretreatment according to the present invention is shown in the ratio of type I / III precollagen in the tissue 28 days after modeling.

[0035] Figure 12 This is a blood flow diagram of a mouse wound, illustrating a method for extracting lavender essential oil based on yeast fermentation pretreatment according to the present invention. Detailed Implementation

[0036] The present invention will be further described in detail below with reference to embodiments, but the implementation of the present invention is not limited thereto. Unless otherwise specified, the experimental methods involved in the following embodiments are conventional methods. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0037] The raw materials and strains used in the examples are all commercially available. Their sources and specific strains are not limited, as long as they meet the process requirements. Methods not mentioned are conventional treatments and will not be described in detail here.

[0038] Example 1: The most preferred embodiment of the present invention

[0039] 1. Strain activation:

[0040] Highly active dry yeast was rehydrated by mixing it with sterile water at a ratio of 1:10 (g / mL). The mixture was then placed in a constant temperature magnetic stirrer at 37°C and continuously stirred for 30 minutes to activate it, thereby obtaining a homogeneous yeast solution with high activity and strong fermentation power.

[0041] 2. Fermentation:

[0042] Accurately weigh 15g of crushed dried lavender flowers and place them in a beaker containing 280mL of sterile water and mix well. Under sterile conditions, inoculate with 2.0% (v / v) of the above-mentioned activated bacterial solution and allow it to ferment at a constant temperature of 35℃ for 24 hours. 3. Post-processing:

[0043] The fermentation product was autoclaved at 115℃ and 110KPa for 20 minutes to inactivate the bacteria. Then, it was centrifuged at 4000r / min (centrifugation radius of 9cm) for 20 minutes, the precipitate was discarded, and the supernatant was collected to obtain lavender fermentation pulp. 4. Distillation extraction: The obtained fermentation slurry was transferred to a steam distillation apparatus and distilled for 3 hours. The oil phase on the upper layer of the distillate was collected with a syringe, dried with anhydrous sodium sulfate, and filtered.

[0044] 5. DPPH free radical scavenging rate determination

[0045] Prepare a stock solution of appropriate concentration using the sample solution and vitamin C solution. Separately prepare an alcoholic solution of 0.16 mmol / L DPPH and store it in the dark. Take 1 mL of the sample solution to be tested, add 30 μg / mL DPPH and 4 mL of alcoholic solution, react at room temperature for 60 min, and then measure the absorbance at 517 nm. Make three parallel samples for each sample and take the average value.

[0046] The DPPH free radical scavenging rate (E) is calculated using the following formula: E = [1 - A sample / A blank] × 100%, where A sample is the absorbance after adding the essential oil sample, and A blank is the absorbance of the DPPH solution without the sample.

[0047] Results: The essential oil yield was 0.75%. The free radical scavenging rate was 51.75% as determined by the DPPH method. GC-MS analysis showed that the essential oil contained abundant antioxidant active ingredients such as linalool and terpinen-4-ol.

[0048] Comparative Example 1: 15g of dried lavender flowers from the same source were directly weighed using the traditional steam distillation method. Without fermentation pretreatment, the flowers were directly steam distilled for 3 hours to extract the essential oil. Results: The essential oil yield was 0.55%, and the DPPH free radical scavenging rate was 40.5%.

[0049] Comparative Example 2: The fermentation conditions were the same as in Example 1, but the yeast inoculum was adjusted to 1.5% and the fermentation time was adjusted to 20 hours. Results: The essential oil yield was 0.68%, and the DPPH free radical scavenging rate was 48.93%.

[0050] The key data from the above examples and comparative examples are summarized in the table below for comparison of experimental results:

[0051] Group Key points of the process Essential oil yield (%) DPPH removal rate (%) Example 1 Yeast fermentation (optimal process) 0.75 51.75 Comparative Example 1 Traditional direct distillation 0.55 40.50 Comparative Example 2 Yeast fermentation (not optimal) 0.68 48.93

[0052] As shown in the table above, the method provided in Example 1 of this invention is significantly superior to both the traditional method (Comparative Example 1) and other suboptimal fermentation conditions (Comparative Example 2) in terms of essential oil yield and antioxidant activity. A comparison between the examples and comparative examples reveals that the yeast fermentation pretreatment method of this invention increases the yield of lavender essential oil by 36.37% and the antioxidant activity by 27.78% compared to the traditional method, and increases the yield by 10.29% and the antioxidant activity by 5.76% compared to the suboptimal process method. This demonstrates the significant superiority of the method of this invention and fully proves its effectiveness and progress.

[0053] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for extracting lavender essential oil based on yeast fermentation pretreatment, characterized in that, Includes the following steps: (1) Fermentation pretreatment: Yeast is inoculated into a mixture containing lavender raw materials and water for fermentation to obtain fermentation liquid; (2) Posttreatment: The fermentation liquid obtained in step (1) is sterilized and solid-liquid separated, and the clear liquid is collected; (3) Distillation extraction: The clear liquid obtained in step (2) is steam distilled, and the oil phase in the distillate is collected to obtain lavender essential oil.

2. The method according to claim 1, characterized in that, In step (1), the yeast is highly active dry yeast.

3. The method according to claim 1, characterized in that, In step (1), based on the weight of the lavender raw material, the inoculation amount of yeast is 1.5%-2.5% (v / v), and the amount of fermented lavender added is 15g-20g / 280mL water.

4. The method according to claim 1, characterized in that, In step (1), the fermentation temperature is 30-38℃ and the fermentation time is 20-28 hours.

5. The method according to any one of claims 1, 3, or 4, characterized in that, In step (1), the optimized fermentation conditions are: inoculum amount 2.0%, lavender addition amount 15g / 280mL water, temperature 35℃, and fermentation time 24h.

6. The method according to claim 1, characterized in that, In step (1), the mass-to-volume ratio of the lavender raw material to water is 1:15 to 1:25 (g:mL).

7. The method according to claim 1, characterized in that, In step (2), the sterilization is performed by high-pressure sterilization at 110-120℃ for 15-25 minutes; the solid-liquid separation is performed by centrifugation at 4000r / min for 20 minutes.

8. A lavender essential oil, characterized in that, Prepared by the method according to any one of claims 1 to 7.

9. A cosmetic composition, characterized in that, It comprises the lavender essential oil as described in claim 8 and a cosmetically acceptable carrier.

10. The use of the lavender essential oil of claim 8 in the preparation of cosmetics for antioxidant, anti-aging or moisturizing purposes.

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