A white peony root polyphenol antioxidant cream and a preparation method thereof

Abstract

This invention relates to a peony polyphenol antioxidant face cream, comprising the following ingredients: solution A, solution B, peony polyphenol solution, preservative, and purified water to a final volume of 100 mL; solution A comprises a mixture of glycerol monostearate, cetearyl alcohol, white petrolatum, and isononyl isononanoate; solution B comprises a mixture of 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate, carbomer 940, and glycerin. The formulation of this invention is mild, has good sensory properties, can improve skin photodamage caused by UVB, has anti-photoaging and repair effects, reduces skin thickness changes caused by photodamage, maintains collagen structure, and reduces collagen distortion and breakage; furthermore, the preparation method of this invention is simple and readily available, allowing the efficacy of peony polyphenols to be effectively exerted in this face cream.

Description

Technical Field

[0001] This invention relates to a face cream and its preparation method, specifically to a white peony polyphenol antioxidant face cream and its preparation method, belonging to the technical field of cosmetics. Background Technology

[0002] In recent years, with the destruction of the atmospheric ozone layer and changes in human lifestyles, the incidence of various skin diseases caused by ultraviolet radiation has been increasing year by year. Photodamage is a specific type of damage to the skin caused by long-term exposure to ultraviolet radiation from sunlight. Related studies show that skin-related malignancies account for 30% of newly diagnosed cancer patients worldwide, and 90% of these are clearly related to ultraviolet radiation (UV), especially UVB. Statistics show that skin cancer is one of the most common cancers globally. Excessive ultraviolet radiation can cause the accumulation of reactive oxygen species (ROS) in skin cells, damaging the physiological functions of macromolecules such as proteins, lipids, and nucleic acids within cells. Oxidative stress and inflammatory responses mediated by photodamage are key factors in the pathogenesis of photodamage. Therefore, developing photodamage protection products that can effectively intervene in oxidative damage and inflammatory responses has become an important direction in the skincare field, but such highly effective products are still relatively scarce.

[0003] Furthermore, polyphenols are abundant in plants in nature. These are natural antioxidants that can reduce photodamage to the skin through their antioxidant effects. Plant polyphenols, as widely found natural antioxidants, can mitigate photodamage through potent antioxidant activity, providing an important source for product development. White peony (Paeonia lactiflora) is a plant in the Ranunculaceae family. Paeonia lactiflora The dried root of *Pall.*, bitter, sour, and slightly cold in nature, has a long history of medicinal use in my country. Traditional formulas such as the "Three Whites Decoction" utilize its components to replenish qi and blood, strengthen the spleen and stomach, and whiten and remove blemishes. Modern research further reveals that its efficacy is inseparable from its rich polyphenol content, including free radical scavenging, enhancing the activity of endogenous antioxidant enzymes, regulating glutathione levels, and inhibiting oxidative stress signaling pathways. These substances are the core material basis for its antioxidant effects.

[0004] The polyphenolic components in white peony are mainly a series of polyphenolic compounds with gallic acid as the basic structural unit, such as various galloyl glucoses with different substitution sites. White peony polyphenols are mainly represented by a series of galloyl glucoses, whose abundant phenolic hydroxyl structures endow them with excellent antioxidant activity. Among them, pentagaloyl glucose has been proven to have superior antioxidant capacity compared to vitamin C and has a longer-lasting effect. The mechanisms of action include directly scavenging free radicals, enhancing the activity of endogenous antioxidant enzymes such as SOD, regulating the glutathione system, and reducing the release of inflammatory factors such as TNF-α and IL-1β by inhibiting signaling pathways such as NF-κB, thereby alleviating photodamage on both an antioxidant and anti-inflammatory level.

[0005] In summary, the key to UV-induced photodamage lies in oxidative stress and inflammatory responses. Peony polyphenols, especially its core component pentagalloyl glucose, have been proven through research to possess a multi-faceted synergistic mechanism of action, including potent free radical scavenging, activation of cellular antioxidant defenses (such as the Nrf2 pathway), and inhibition of inflammatory mediator production. This provides a solid scientific basis for its application in photodamage repair. However, currently, there are no natural face cream products on the market that utilize the aforementioned mechanisms and feature peony polyphenols as the core active ingredient.

[0006] Therefore, this application is based on clear mechanism studies and aims to develop a white peony polyphenol antioxidant face cream with antioxidant, anti-inflammatory and barrier repair functions to fill the product gap in this field. Summary of the Invention

[0007] In view of the above-mentioned technical problems in the prior art, the purpose of this invention is to provide a white peony polyphenol antioxidant face cream and its preparation method. With white peony polyphenol as the core active ingredient, through scientific formula design and systematic efficacy evaluation, the formula is mild, the efficacy is clear, and it has excellent antioxidant properties and photoaging repair effects.

[0008] To achieve the above objectives, the present invention is implemented through the following technical solution: A white peony polyphenol antioxidant face cream comprises the following ingredients: solution A, solution B, white peony polyphenol solution, preservative, and the remainder purified water to 100 mL; wherein solution A comprises a mixture of glycerol monostearate, cetearyl alcohol, white petrolatum, and isononyl isononanoate; wherein solution B comprises a mixture of 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate, and glycerin.

[0009] The mass ratio of glycerol monostearate, cetearyl alcohol, white petrolatum, and isononyl isononanoate is 1:(1.0-7.0):2:(0.2-1.8).

[0010] The mass ratio of 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate, and glycerol is 0.5:0.5:(1.5-4.5):12.

[0011] The mass fraction of the white peony polyphenol solution is 0.05-0.2%.

[0012] The preservative is phenoxyethanol, and the mass fraction of phenoxyethanol is 0.5%.

[0013] A method for preparing a white peony polyphenol antioxidant face cream includes the following steps: (1) Preparation of solution A: White petrolatum and isononyl isononanoate are mixed and added to a beaker. Cetearyl ester and glyceryl monostearate are added and dispersed evenly in the beaker while stirring continuously. As the oil phase, the solution is heat-pressed and sterilized at a certain temperature for a certain time and kept warm for later use. (2) Preparation of solution B: Mix and dissolve 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate and glycerol, then pour the carbomer 940 suspension into the aqueous phase and wait for complete dissolution. Then autoclave at a certain temperature for a certain time and keep warm for later use. (3) Preparation of white peony polyphenol antioxidant face cream: Under a certain temperature and with thorough stirring, add white peony polyphenol solution to solution B in step (2) and stir to mix well; (4) Immediately pour solution A into the mixture from step (3) and stir continuously with a glass rod to ensure that the oil and water phases are mixed evenly; (5) Stir and cool in a water bath. Immediately add phenoxyethanol during the stirring process and continue stirring. Add purified water to 100 mL. Place the emulsion system in an ultrasonic cell disruptor and use the heat-preserving probe to ultrasonically emulsify to obtain an emulsion. After the emulsion cools to room temperature, it becomes a semi-solid, which is the white peony polyphenol antioxidant face cream.

[0014] In steps (1) and (2), the product is heat-pressed at 120°C for 15 minutes and kept at 75°C for later use.

[0015] The water bath in step (5) is 40°C; and the emulsion is obtained by ultrasonic emulsification for 5 minutes using a 75°C heat preservation probe.

[0016] The beneficial effects of this invention are as follows: The peony polyphenol antioxidant face cream and its preparation method of the present invention have a mild formula and good sensory indicators. They can improve skin photodamage caused by UVB, have anti-photoaging and repair effects, reduce skin thickness changes caused by photodamage, maintain collagen structure, and reduce collagen distortion and breakage. Furthermore, the preparation method of the present invention is simple and readily available, allowing the efficacy of peony polyphenols to be effectively exerted in the face cream. Attached Figure Description

[0017] Figure 1 Image of a white peony polyphenol antioxidant face cream; Figure 2 The image shows the skin reaction of the subjects within 24 hours after the application of the product. Detailed Implementation

[0018] The present invention will be further described below with reference to specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0019] The peony polyphenol antioxidant face cream of the present invention comprises the following raw materials: solution A, solution B, peony polyphenol solution, preservative, and the remainder purified water to 100 mL; wherein, solution A comprises a mixture of glycerol monostearate, cetearyl alcohol, white petrolatum, and isononyl isononanoate in a mass ratio of 1:(1.0-7.0):2:(0.2-1.8); solution B comprises a mixture of 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate, and glycerin in a mass ratio of 0.5:0.5:(1.5-4.5):12. The peony polyphenol solution has a mass fraction of 0.05-0.2%. The preservative is phenoxyethanol with a mass fraction of 0.5%.

[0020] A method for preparing a white peony polyphenol antioxidant face cream includes the following steps: (1) Preparation of solution A: White petrolatum and isononyl isononanoate are mixed and added to a beaker. Cetearyl and glyceryl monostearate are added and dispersed evenly in the beaker while stirring continuously, as the oil phase. Cetearyl alcohol is used as a thickener and emulsifying stabilizer. The solution is autoclaved at 120°C for 15 min and kept warm at 75°C for later use. The mass ratio of glyceryl monostearate: cetearyl alcohol: white petrolatum: isononyl isononanoate is 1:(1.0-7.0):2:(0.2-1.8). (2) Preparation of solution B: Mix and dissolve 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate, and glycerin. Then pour the aqueous phase thickener carbomer 940 suspension into the aqueous phase and wait for complete dissolution. Sterilize by autoclaving at 120°C for 15 min and keep warm at 75°C for later use. Among them, 1,3-butanediol is a moisturizing ingredient, triethanolamine is a neutralizing acid thickener, methyl glucoside sesquistearate is an emulsifier, and glycerin is a whitening ingredient. The mass ratio of 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate, and glycerin is 0.5:0.5:(1.5-4.5):12. (3) Preparation of white peony polyphenol antioxidant face cream: Under the condition of keeping warm at 75℃ and stirring thoroughly, add white peony polyphenol solution (0.05-0.2%), which has whitening and antioxidant effects, to solution B and stir to mix well; (4) Immediately pour solution A into the mixture from step (3) and stir continuously with a glass rod for 3 minutes to ensure that the oil and water phases are mixed evenly; (5) Stir and cool in a 40℃ water bath. Immediately add the preservative phenoxyethanol (0.5%) during the stirring process and continue stirring for 3 minutes. Add purified water to the aqueous phase to 100 mL. Place the emulsion system in an ultrasonic cell disruptor and use a 75℃ heat-preserving probe to ultrasonically emulsify for 5 minutes to obtain an emulsion. After the emulsion cools to room temperature, it becomes a semi-solid, which is the white peony polyphenol antioxidant face cream.

[0021] Performance testing The quality and stability of the prepared peony polyphenol antioxidant face cream were evaluated through the following tests: (1) Cold and heat stability test: The following tests on thermal stability, cold stability, and thermal cycling stability were all conducted using three sets of parallel samples. The results are as follows: Thermal stability: The test sample of the white peony polyphenol antioxidant face cream was placed in a constant temperature incubator at 40℃ for 24 hours and then removed to return to room temperature. Compared with the control group that was placed at room temperature for 24 hours, there was no significant difference in properties. No oil-water separation was observed in the test sample after heating, which proves that its thermal stability meets the national standard.

[0022] Cold stability: The test sample of peony polyphenol antioxidant face cream was placed in a refrigerator at -5℃ for 24 hours and then taken out and placed at room temperature. Compared with the control group that was placed at room temperature for 24 hours, there was no significant difference in properties. No oil-water separation was observed in the test sample after refrigeration, which proves that its cold stability meets the national standard.

[0023] Stability under alternating hot and cold conditions: The test sample of the white peony polyphenol antioxidant face cream was placed in a refrigerator at -5℃ for 24 hours, and then placed in a constant temperature incubator at 40℃ for 24 hours. After being taken out, it was compared with the control group sample placed at room temperature. There was no obvious difference in properties. The test sample after the alternating hot and cold test did not show obvious oil-water separation, which proves that its stability under alternating hot and cold conditions meets the national standard.

[0024] (2) Centrifugation test: Three parallel samples of white peony polyphenol antioxidant face cream were prepared in test tubes and centrifuged. The centrifuge speed was controlled at 2000 r / min and the centrifugation time was set at 30 min. There was no significant difference in the properties of the three parallel samples before and after centrifugation. No oil-water separation was observed in the three parallel samples after centrifugation, which proves that the centrifugation test meets the national standard.

[0025] (3) pH measurement: Take one sample of peony polyphenol antioxidant face cream (accurate to 0.1g), add nine parts of deionized water, heat to 40℃ and stir constantly until homogeneous, cool to room temperature, and test the pH value using a calibrated pH meter. Perform parallel tests on three groups of samples and take the average value. The test results showed that the average pH of the three groups of samples was 5.04, with an RSD of 0.75%, which meets the national standard requirement for face cream cosmetics with a pH range of 4.0-8.5.

[0026] Face cream safety test: According to the preparation method of this invention and the optimal parameters determined after the above optimization, a finished product of peony polyphenol antioxidant face cream was prepared, such as... Figure 1 As shown, the cream is a slightly yellow, fine, and uniform semi-solid ointment, odorless, with moderate viscosity, and easily spread evenly on the skin. Figure 2 No skin irritation or local allergic reactions were observed in the subjects within 24 hours after application.

[0027] The cream formula of this invention is gentle, has good sensory indicators, and has effects such as anti-photoaging repair and antioxidant activity, which allows the effects of white peony polyphenols to be effectively exerted.

[0028] The above embodiments are only used to explain the inventive concept of the present invention, and are not intended to limit the protection of the present invention. Any non-substantial modifications made to the present invention using this concept should fall within the protection scope of the present invention.

Claims

1. A white peony polyphenol antioxidant face cream, characterized in that... The product comprises the following ingredients: solution A, solution B, peony polyphenol solution, preservative, and purified water to a final volume of 100 mL; solution A comprises a mixture of glycerol monostearate, cetearyl alcohol, white petrolatum, and isononyl isononanoate; solution B comprises a mixture of 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate, and glycerin.

2. The peony polyphenol antioxidant face cream as described in claim 1, characterized in that: The mass ratio of glycerol monostearate, cetearyl alcohol, white petrolatum, and isononyl isononanoate is 1:(1.0-7.0):2:(0.2-1.8).

3. The peony polyphenol antioxidant face cream as described in claim 1, characterized in that: The mass ratio of 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate, and glycerol is 0.5:0.5:(1.5-4.5):

12.

4. The peony polyphenol antioxidant face cream as described in claim 1, characterized in that: The mass fraction of the white peony polyphenol solution is 0.05-0.2%.

5. The peony polyphenol antioxidant face cream as described in claim 1, characterized in that: The preservative is phenoxyethanol, and the mass fraction of phenoxyethanol is 0.5%.

6. A method for preparing a white peony polyphenol antioxidant face cream, characterized in that... Includes the following steps: (1) Preparation of solution A: White petrolatum and isononyl isononanoate are mixed and added to a beaker. Cetearyl ester and glyceryl monostearate are added and dispersed evenly in the beaker while stirring continuously. As the oil phase, the solution is heat-pressed and sterilized at a certain temperature for a certain time and kept warm for later use. (2) Preparation of solution B: Mix and dissolve 1,3-butanediol, triethanolamine, methyl glucoside sesquistearate and glycerol, then pour the carbomer 940 suspension into the aqueous phase and wait for complete dissolution. Then autoclave at a certain temperature for a certain time and keep warm for later use. (3) Preparation of white peony polyphenol antioxidant face cream: Under a certain temperature and with thorough stirring, add white peony polyphenol solution to solution B in step (2) and stir to mix well; (4) Immediately pour solution A into the mixture from step (3) and stir continuously with a glass rod to ensure that the oil and water phases are mixed evenly; (5) Stir and cool in a water bath. Immediately add phenoxyethanol during the stirring process and continue stirring. Add purified water to 100 mL. Place the emulsion system in an ultrasonic cell disruptor and use the heat-preserving probe to ultrasonically emulsify to obtain an emulsion. After the emulsion cools to room temperature, it becomes a semi-solid, which is the white peony polyphenol antioxidant face cream.

7. The preparation method of the white peony polyphenol antioxidant face cream as described in claim 1, characterized in that: In steps (1) and (2), the product is heat-pressed at 120°C for 15 minutes and kept at 75°C for later use.

8. The preparation method of the white peony polyphenol antioxidant face cream as described in claim 1, characterized in that: The water bath in step (5) is 40°C; and the emulsion is obtained by ultrasonic emulsification for 5 minutes using a 75°C heat preservation probe.

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