Preparation method of a Lagerstroemia indica plant detoxification gel

Abstract

This invention discloses a method for preparing a crape myrtle fruit plant detox gel, specifically relating to the field of feminine hygiene formulation technology. Using crape myrtle fruit extract as the core active ingredient, combined with Bacillus fermentation products, the gel is prepared through a fully optimized process involving precise raw material selection, supercritical high-efficiency extraction, multi-stage deep purification, targeted fermentation for activation, and aseptic and gentle molding. The crape myrtle fruit extract undergoes a five-stage activation-locking process. This invention achieves dual high-efficiency retention of crape myrtle fruit active ingredients and increased purity, as well as improved Bacillus antimicrobial peptide yield, through a process of supercritical CO2 extraction, multi-stage membrane separation, low-temperature crystallization and segmented temperature-controlled targeted fermentation, and low-temperature freeze-drying. The product's pH value is precisely controlled to 3.8-4.5, exhibiting extremely high antibacterial rates against common pathogens such as Escherichia coli. This overcomes the pain points of existing products, such as low activity, poor stability, and difficulty in balancing efficacy and safety, achieving highly efficient synergistic care for postmenstrual cleansing, antibacterial action, balancing, and repair.

Description

Technical Field

[0001] This invention relates to the field of feminine hygiene preparations technology, and more specifically, to a method for preparing a detoxifying gel made from the plant Lagerstroemia indica. Background Technology

[0002] The integrity of the mucosal barrier and the balance of the microecology in a woman's private parts are key to maintaining reproductive health. Especially after menstruation, menstrual blood residue and metabolic waste are easily left in the private parts, and the menstrual care process can easily disrupt the original flora balance, leading to sticky discomfort, increasing the risk of pathogenic bacterial infection, and significantly affecting women's quality of life.

[0003] However, current feminine hygiene gel products on the market still face numerous technological bottlenecks, failing to meet the demands for efficient, safe, and precise care: Firstly, the extraction and retention technologies for active ingredients are outdated. Traditional products often employ solvent extraction or low-temperature enzymatic hydrolysis processes, resulting in insufficient extraction and low retention rates of active ingredients, as well as the easy retention of solvent impurities. Furthermore, the fermentation process for microbial fermentation products lacks precise control methods, leading to low yields and poor stability of core active metabolites such as antimicrobial peptides, resulting in weak product efficacy and difficulty in maintaining long-term effects. Secondly, efficacy and safety are difficult to balance. Existing products either lack sufficient antibacterial efficacy and cannot effectively inhibit E. coli, etc. Common pathogenic bacteria such as Staphylococcus aureus and Candida albicans are either coarse in texture and too large in particle size to penetrate deep into the mucous membrane crevices of the intimate area to remove waste, or the pH value of some products does not match the natural slightly acidic environment of the intimate area, and they also contain fragrances, pigments and irritating preservatives. Long-term use can easily damage the mucous membrane barrier and flora balance, causing allergic or irritating reactions. Thirdly, the preparation process lacks standardization, key process parameters are vague, the cleanliness control of the production process is not strict, the product quality stability and repeatability are poor, and some processes rely on special high-end equipment, making it difficult to achieve large-scale and standardized production, which limits the market promotion and application of the products. Summary of the Invention

[0004] In order to overcome the above-mentioned defects of the prior art, the present invention provides a method for preparing crape myrtle fruit plant detoxifying gel to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing a detoxifying gel from the crape myrtle fruit plant, comprising the following steps: S1. Preparation of Crape Myrtle Fruit Extract: S11. Raw material screening: Select mature fruits of crape myrtle with a growth cycle of ≥3 years, and obtain qualified raw materials after appearance screening, near-infrared spectroscopy detection of flavonoid and polyphenol content ≥12%, and passing the tests for pesticide residues and heavy metals. S12. Supercritical carbon dioxide extraction: The qualified raw materials are crushed to 20-40 mesh and extracted with supercritical carbon dioxide at a temperature of 38℃±2℃ and a pressure of 7MPa±0.5MPa. The extraction is stopped when the concentration of the active ingredient reaches the peak value by high performance liquid chromatography, and the crude extract is obtained. S13. Multi-stage membrane separation: The crude extract is filtered and concentrated in a Class 10,000 sterile clean environment by sequentially passing it through a membrane module consisting of a 1000Da ultrafiltration membrane, a 500Da nanofiltration membrane, and a 200Da reverse osmosis membrane. S14. Low-temperature crystallization purification: The concentrate after membrane separation is cooled to -5℃±1℃ at a rate of 0.5℃ / h and crystallized for 12-16 hours. Then, it is centrifuged at 4℃±1℃ and 8000r / min±500r / min to collect the precipitate and obtain high-purity crape myrtle fruit extract. S15. Aseptic storage: Store the high-purity extract at 2-4℃ under conditions of food-grade nitrogen filling. S2. Preparation of Bacillus fermentation products: S21. Activation of bacterial strain: Bacillus strains were inoculated into activation medium and cultured at 37℃±1℃ and 180r / min±20r / min for 24 hours to obtain activated bacterial solution; S22, Directional Fermentation: The activated bacterial solution is introduced into the fermenter. The temperature is controlled at 37℃±1℃ for 0-12 hours to promote bacterial proliferation. The temperature is controlled at 32℃±1℃ for 12-48 hours, and nutrients are supplemented. The pH is maintained at 6.5-7.0 to induce the production of antimicrobial peptides. S23. Low-temperature freeze drying: After the fermentation broth is filtered to remove the bacteria, it is rapidly frozen at -40℃±5℃, and then sublimated and dehydrated under vacuum to obtain freeze-dried powder of fermentation product. S3, Gel molding: S31. Matrix dissolution: Add 2-5 parts by weight of medical grade sodium hyaluronate and 3-8 parts by weight of food grade glycerin to 60-80 parts by weight of deionized water, stir to dissolve at 35-40℃, and cool to room temperature. S32. Desensitization treatment: Mix 5-12 parts by weight of the crape myrtle fruit extract obtained in S1 with 3-6 parts by weight of the freeze-dried fermentation product powder obtained in S2, and remove the sensitizing components by passing the mixture through a macroporous resin adsorption column. S33, Compound Homogenization: The desensitized mixed components are added to the matrix solution and treated by high-speed homogenization and colloid milling to make the system particle size ≤5μm; S34, pH adjustment: Add a lactic acid-sodium lactate buffer system to adjust the pH of the gel to 3.8-4.5; S35. Aseptic filling: After filtering, the mixture is filled into aseptic packaging in a clean environment and sealed to obtain the finished product.

[0006] Preferably, the operating pressure of the ultrafiltration membrane in S13 is 0.3 MPa ± 0.05 MPa, the operating pressure of the nanofiltration membrane is 0.4 MPa ± 0.05 MPa, and the operating pressure of the reverse osmosis membrane is 0.5 MPa ± 0.05 MPa.

[0007] Preferably, the membrane module in S13 is sterilized by high-pressure steam at 121°C for 30 minutes before use.

[0008] Preferably, the purity of the food-grade nitrogen gas filled in S15 is not less than 99.99%.

[0009] Preferably, the nutrients supplemented in S22 include a carbon source and a nitrogen source, which are used to induce the Bacillus to produce antimicrobial peptides during the enzyme production period. The carbon source is lactose, and the nitrogen source is an amino acid mixture.

[0010] Preferably, the nutrients supplemented in S22 are a solution containing 1% lactose and 0.8% amino acid mixture.

[0011] Preferably, the rapid freezing rate in S23 is 5°C / min, and the vacuum degree of the sublimation dehydration is ≤10Pa.

[0012] Preferably, the high-speed homogenization conditions in S33 are 3000 r / min ± 200 r / min, and the homogenization time is 20 minutes.

[0013] Preferably, the filtration in S35 uses a 0.22μm filter membrane, the filling environment is a Class 100,000 clean area, and the packaging is a disposable push-button aseptic packaging.

[0014] The crape myrtle fruit plant detoxifying gel prepared according to the above method has a particle size ≤5μm, a pH value of 3.8-4.5, and does not contain any added fragrances, pigments, phenoxyethanol, or parabens.

[0015] The technical effects and advantages of this invention are as follows: By combining supercritical CO2 precise extraction, multi-stage membrane separation purification, and low-temperature crystallization activation, a high level of both extraction retention rate and purity of flavonoids and polyphenols, the active ingredients of Lagerstroemia indica fruit, has been achieved for the first time in the field of intimate care. At the same time, through segmented temperature-controlled directional fermentation and low-temperature rapid freezing activation process, the yield of key active substances such as antimicrobial peptides in Bacillus fermentation products is increased, and the activity retention rate remains at a high level after 12 months of storage. This dual high-efficiency retention and stabilization technology for active ingredients from both plants and microorganisms fundamentally solves the problem of insufficient efficacy caused by low content and poor stability of active ingredients in existing products. Through process innovation, a synergistic effect is achieved between the two, resulting in an improved antibacterial rate against Escherichia coli, Staphylococcus aureus, and Candida albicans in the finished gel. Simultaneously, its fine texture with a particle size ≤5μm and precise pH control of 3.8-4.5 allows it to penetrate deep into the crevices of intimate areas to cleanse metabolic waste and perfectly adapt to the natural slightly acidic environment, quickly restoring the balance of the flora. Furthermore, through macroporous resin adsorption and desensitization, and a formula design that is entirely free of fragrances, pigments, and irritating preservatives, it achieves a balance between highly effective care and extreme gentleness. This overcomes the technical bottleneck of existing products that struggle to balance efficacy and safety, achieving a unified synergistic effect of multiple functions including cleansing, antibacterial, balancing, and repair, while maintaining a high level of safety. By clearly defining the key process parameters of the preparation method, the entire process is carried out in a clean environment of 10,000 to 100,000 levels, ensuring controllable quality and good repeatability. This eliminates the dependence on special high-end equipment and utilizes mature unit operations for optimized combination, making it easy to achieve standardized and large-scale production. This provides a reliable technical solution for developing efficient, safe, and high-quality postmenstrual care products, with broad market application prospects. Detailed Implementation

[0016] The technical solutions in the embodiments of the present invention are clearly and completely described below. 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.

[0017] Example 1: Optimal Formulation and Preparation (a) Raw material proportions, by weight Eight parts of crape myrtle fruit extract, five parts of freeze-dried Bacillus fermentation product powder, three parts of medical-grade sodium hyaluronate with a molecular weight of 1 million to 1.5 million Da, five parts of food-grade glycerin, an appropriate amount of lactic acid-sodium lactate buffer system, and 79 parts of deionized water.

[0018] (II) Preparation steps S1, Preparation of Crape Myrtle Fruit Extract S11. Raw material screening: Select mature fruits of crape myrtle with a growth cycle of 3 years. First, remove unqualified fruits that are infested with insects, moldy, or immature by visual screening. Then, confirm that the total content of flavonoids and polyphenols is 13.2% by near-infrared spectroscopy. Finally, test for pesticide residues and heavy metals. The lead content is 0.08 mg / kg and the mercury content is 0.005 mg / kg, thus obtaining qualified raw materials.

[0019] S12. Supercritical carbon dioxide extraction: Qualified raw materials are crushed to 30 mesh and put into a supercritical extraction device. Food-grade carbon dioxide is used as the extraction medium and extraction is carried out at a temperature of 38℃ and a pressure of 7MPa. The concentration of active ingredients is monitored online by high performance liquid chromatography (HPLC). When the concentration reaches the peak value, the extraction is stopped. The extraction time is shortened by 42% compared with the traditional low-temperature enzymatic hydrolysis process, and crude extract is obtained.

[0020] S13. Multi-stage membrane separation: The crude extract is transferred to a Class 10,000 sterile cleanroom and sequentially passed through a membrane module consisting of a 1000Da ultrafiltration membrane (operating pressure 0.3MPa), a 500Da nanofiltration membrane (operating pressure 0.4MPa), and a 200Da reverse osmosis membrane (operating pressure 0.5MPa) for filtration and concentration. Before use, the membrane module is sterilized by high-pressure steam at 121℃ for 30 minutes and passes an integrity test to ensure filtration efficiency.

[0021] S14. Low-temperature crystallization purification: The concentrate after membrane separation is placed in a crystallization tank and cooled to -5℃ at a rate of 0.5℃ / h, and crystallized at a constant temperature for 14 hours; then, it is centrifuged at low temperature at 4℃ and 8000r / min, and the precipitate is collected to obtain high-purity crape myrtle fruit extract, whose flavonoid purity is increased by 4% compared with that after membrane separation, and the overall purity of the extract is ≥95%.

[0022] S15. Aseptic storage: Transfer the high-purity crape myrtle fruit extract into a double-walled vacuum-insulated aseptic container, fill it with food-grade nitrogen gas with a purity of 99.99%, and control the storage temperature at 2-4℃; test the content of active ingredients weekly by HPLC, with fluctuations ≤3%, and conduct microbial testing monthly, with a total bacterial count <10 CFU / g, to ensure the stability of the extract's activity and purity.

[0023] S2, Preparation of Bacillus fermentation products S21. Activation of bacterial strains: The selected Bacillus strains were inoculated into an activation medium containing 2% glucose, 1% yeast extract, 0.5% trace elements, and pH 6.8. The medium was then cultured for 24 hours in a constant temperature shaker at 37℃ and 180r / min to obtain an activated bacterial solution with good metabolic activity.

[0024] S22. Directional Fermentation: Inoculate the activated bacterial solution into a 500L fermenter. The fermentation medium should have the same composition as the activation medium. Control the temperature at 37℃ for 0-12 hours to promote bacterial proliferation until the cell concentration reaches 1.2 × 10⁻⁶. 8 CFU / mL; the temperature is lowered to 32℃ in 12-48 hours, and nutrients containing 1% lactose and 0.8% amino acid mixture are added through an automatic feeding system. The pH of the fermentation broth is monitored and maintained at 6.8 online, and antimicrobial peptides are induced in a targeted manner. The yield is 55% higher than that of constant temperature fermentation process.

[0025] S23. Low-temperature freeze drying: The fermentation broth is filtered through a 0.22μm plate and frame filter to remove bacterial residues and the filtrate is collected. The filtrate is rapidly frozen at -40℃ and a freezing rate of 5℃ / min, and then sublimated and dehydrated under a vacuum of ≤10Pa to obtain a freeze-dried powder of fermentation product with a moisture content of 2.5%. After storage for 12 months, the activity retention rate is ≥90%.

[0026] S3, Gel Molding S31. Matrix Dissolution: By weight, add 3 parts of medical-grade sodium hyaluronate and 5 parts of food-grade glycerin to 79 parts of deionized water, stir at 38°C for 30 minutes until completely dissolved, and cool to room temperature to obtain a homogeneous matrix solution.

[0027] S32. Desensitization treatment: Mix 8 parts of crape myrtle fruit extract prepared in S1 with 5 parts of lyophilized fermentation product powder prepared in S2, add to a macroporous resin adsorption column, and pass through the adsorption column at a flow rate of 1.5 BV / h to remove sensitizing components such as plant protein fragments and bacterial metabolic by-products. The removal rate of sensitizing components reached 98.5%.

[0028] S33. Compound homogenization: The desensitized mixed components are added to the matrix solution and homogenized at a high speed of 3000 r / min for 20 minutes. Then, the mixture is refined by colloid milling to achieve a particle size of 4.2 μm and a fine and uniform texture.

[0029] S34, pH adjustment: The addition of a lactic acid-sodium lactate buffer system precisely adjusts the pH value of the gel to 4.2, which is highly compatible with the natural slightly acidic environment of the female intimate area.

[0030] S35. Aseptic filling: The above mixture is filtered through a 0.22μm filter membrane and filled into disposable push-rod aseptic packaging in a 100,000-level clean area. After sealing, the finished crape myrtle fruit plant detox gel is obtained.

[0031] (III) Performance test results 1. Physicochemical properties: The finished product is a colorless and transparent gel, odorless, with a delicate and smooth texture, a particle size of 4.2μm, a pH value of 4.2, and no abnormal phenomena such as layering or precipitation; 2. Antibacterial properties: Tests showed that the antibacterial rate against Escherichia coli was 99.97%, against Staphylococcus aureus was 99.96%, and against Candida albicans was 99.95%, all ≥99.9%. 3. Safety: The product has passed guinea pig skin irritation test, human skin patch test, and vaginal mucosa irritation test, and the results were all non-irritating. The sensitization test was negative. It can be used with confidence by people with sensitive skin and those with fragile mucosa after menstruation. 4. Stability: After 12 months of sealed storage, the active ingredient retention rate is 92%, with no abnormalities such as discoloration, odor, or layering, indicating stable performance; 5. Effects of use: When used after menstruation, the metabolic waste removal rate reaches 96.3%, the stickiness improvement rate reaches 95.8%, and the time for the balance of the flora to be restored is shortened by 40% compared with existing products, achieving a synergistic effect of "cleansing-antibacterial-balancing-repairing".

[0032] Example 2: Formulations with different active ingredient ratios (a) Raw material proportions, by weight 10 parts of Crape Myrtle Fruit Extract, 4 parts of Bacillus Fermentation Product Lyophilized Powder, 4 parts of Medical Grade Sodium Hyaluronate with a Molecular Weight of 1,000,000-1,500,000 Da, 6 parts of Food Grade Glycerin, an appropriate amount of Lactate-Sodium Lactate Buffer System, and 76 parts of Deionized Water.

[0033] (II) Preparation steps The preparation method is the same as in Example 1, with specific steps corresponding to the process parameters required in S1-S3, only the raw material ratio is adjusted as follows: In S1, the final prepared and used crape myrtle fruit extract was 10 parts; in S2, the final prepared and used Bacillus fermentation product freeze-dried powder was 4 parts; in S31, by weight, there were 4 parts of medical grade sodium hyaluronate, 6 parts of food grade glycerin, and 76 parts of deionized water, and the remaining process parameters were the same as in Example 1.

[0034] (III) Performance test results 1. Physicochemical properties: The finished product is a colorless and transparent gel with a particle size of 4.5μm, a pH value of 4.4, a fine texture, and no odor; 2. Antibacterial properties: The antibacterial rate against Escherichia coli, Staphylococcus aureus, and Candida albicans is ≥99.9%; 3. Safety: It has passed triple irritation tests and is non-irritating; the sensitization test was negative. 4. Stability: No abnormalities were observed after 12 months of sealed storage, with an active ingredient retention rate of ≥90%; 5. Effects of use: When used after menstruation, the metabolic waste removal rate reaches 95.1%, the sticky feeling is significantly improved, and the effect of restoring the balance of flora is excellent.

[0035] Example 3: Low-activity ingredient formulation (a) Raw material proportions, by weight Five parts of crape myrtle fruit extract, three parts of freeze-dried Bacillus fermentation product powder, two parts of medical-grade sodium hyaluronate with a molecular weight of 1 million to 1.5 million Da, three parts of food-grade glycerin, an appropriate amount of lactic acid-sodium lactate buffer system, and eighty-seven parts of deionized water.

[0036] (II) Preparation steps The preparation method is the same as in Example 1, with specific steps corresponding to the process parameters required in S1-S3, only the raw material ratio is adjusted as follows: In S1, the final prepared and used crape myrtle fruit extract was 5 parts; in S2, the final prepared and used Bacillus fermentation product freeze-dried powder was 3 parts; in S31, by weight, there were 2 parts of medical grade sodium hyaluronate, 3 parts of food grade glycerin, and 87 parts of deionized water. All other process parameters were consistent with those in Example 1 to ensure process stability and repeatability.

[0037] (III) Performance test results 1. Physicochemical properties: The finished product is a colorless and transparent gel with a particle size of 4.8μm, a pH value of 4.0, a uniform texture, and no sticky residue; 2. Antibacterial properties: The antibacterial rate against Escherichia coli, Staphylococcus aureus, and Candida albicans is ≥99.9%, meeting the requirements for bacteriostasis; 3. Safety: It has passed triple irritation tests and is non-irritating, with no solvent residue, no added fragrances, pigments, or preservatives, making it safe to use; 4. Stability: The product maintains stable performance and shows no deterioration after 12 months of sealed storage. 5. Effects of use: When used after menstruation, the metabolic waste removal rate reaches 93.5%, which can effectively balance the flora in the private area and relieve discomfort.

[0038] The above three embodiments all verify the stability and feasibility of the preparation method of the present invention. By adjusting the weight ratio of crape myrtle fruit extract, freeze-dried powder of Bacillus fermentation product and matrix components, crape myrtle fruit plant detoxifying gel that meets the requirements of high activity, high antibacterial properties, zero irritation and suitability for postmenstrual care can be prepared. Moreover, the process parameters are clear, the operation is controllable, and it is suitable for industrial mass production.

[0039] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a detoxifying gel made from the fruit of Lagerstroemia indica, characterized in that: Includes the following steps: S1. Preparation of Crape Myrtle Fruit Extract: S11. Raw material screening: Select mature fruits of crape myrtle with a growth cycle of ≥3 years, and obtain qualified raw materials after appearance screening, near-infrared spectroscopy detection of flavonoid and polyphenol content ≥12%, and passing the tests for pesticide residues and heavy metals. S12. Supercritical carbon dioxide extraction: The qualified raw materials are crushed to 20-40 mesh and extracted with supercritical carbon dioxide at a temperature of 38℃±2℃ and a pressure of 7MPa±0.5MPa. The extraction is stopped when the concentration of the active ingredient reaches the peak value by high performance liquid chromatography, and the crude extract is obtained. S13. Multi-stage membrane separation: The crude extract is filtered and concentrated in a Class 10,000 sterile clean environment by sequentially passing it through a membrane module consisting of a 1000Da ultrafiltration membrane, a 500Da nanofiltration membrane, and a 200Da reverse osmosis membrane. S14. Low-temperature crystallization purification: The concentrate after membrane separation is cooled to -5℃±1℃ at a rate of 0.5℃ / h and crystallized for 12-16 hours. Then, it is centrifuged at 4℃±1℃ and 8000r / min±500r / min to collect the precipitate and obtain high-purity crape myrtle fruit extract. S15. Aseptic storage: Store the high-purity extract at 2-4℃ under conditions of food-grade nitrogen filling. S2. Preparation of Bacillus fermentation products: S21. Activation of bacterial strain: Bacillus strains were inoculated into activation medium and cultured at 37℃±1℃ and 180r / min±20r / min for 24 hours to obtain activated bacterial solution; S22, Directional Fermentation: The activated bacterial solution is introduced into the fermenter. The temperature is controlled at 37℃±1℃ for 0-12 hours to promote bacterial proliferation. The temperature is controlled at 32℃±1℃ for 12-48 hours, and nutrients are supplemented. The pH is maintained at 6.5-7.0 to induce the production of antimicrobial peptides. S23. Low-temperature freeze drying: After the fermentation broth is filtered to remove the bacteria, it is rapidly frozen at -40℃±5℃, and then sublimated and dehydrated under vacuum to obtain freeze-dried powder of fermentation product. S3, Gel molding: S31. Matrix dissolution: Add 2-5 parts by weight of medical grade sodium hyaluronate and 3-8 parts by weight of food grade glycerin to 60-80 parts by weight of deionized water, stir to dissolve at 35-40℃, and cool to room temperature. S32. Desensitization treatment: Mix 5-12 parts by weight of the crape myrtle fruit extract obtained in S1 with 3-6 parts by weight of the freeze-dried fermentation product powder obtained in S2, and remove the sensitizing components by passing the mixture through a macroporous resin adsorption column. S33, Compound Homogenization: The desensitized mixed components are added to the matrix solution and treated by high-speed homogenization and colloid milling to make the system particle size ≤5μm; S34, pH adjustment: Add a lactic acid-sodium lactate buffer system to adjust the pH of the gel to 3.8-4.5; S35. Aseptic filling: After filtering, the mixture is filled into aseptic packaging in a clean environment and sealed to obtain the finished product.

2. The preparation method of the crape myrtle fruit plant detoxifying gel according to claim 1, characterized in that: The operating pressure of the ultrafiltration membrane in S13 is 0.3 MPa ± 0.05 MPa, the operating pressure of the nanofiltration membrane is 0.4 MPa ± 0.05 MPa, and the operating pressure of the reverse osmosis membrane is 0.5 MPa ± 0.05 MPa.

3. The preparation method of the crape myrtle fruit plant detoxifying gel according to claim 1, characterized in that: The membrane module in S13 is sterilized by high-pressure steam at 121°C for 30 minutes before use.

4. The preparation method of the crape myrtle fruit plant detoxifying gel according to claim 1, characterized in that: The purity of the food-grade nitrogen gas filled in S15 is not less than 99.99%.

5. The method for preparing the crape myrtle fruit plant detoxifying gel according to claim 1, characterized in that: The nutrients supplemented in S22 include a carbon source and a nitrogen source, which are used to induce the Bacillus to produce antimicrobial peptides during the enzyme production period. The carbon source is lactose, and the nitrogen source is an amino acid mixture.

6. The preparation method of the crape myrtle fruit plant detoxifying gel according to claim 5, characterized in that: The nutrients supplemented in S22 are a solution containing 1% lactose and 0.8% amino acid mixture.

7. The method for preparing the crape myrtle fruit plant detoxifying gel according to claim 1, characterized in that: The rapid freezing rate in S23 is 5℃ / min, and the vacuum degree of sublimation dehydration is ≤10Pa.

8. The method for preparing the crape myrtle fruit plant detoxifying gel according to claim 1, characterized in that: The conditions for high-speed homogenization in S33 are 3000 r / min ± 200 r / min and the homogenization time is 20 minutes.

9. The method for preparing the crape myrtle fruit plant detoxifying gel according to claim 1, characterized in that: The S35 uses a 0.22μm filter membrane for filtration, is filled in a Class 100,000 cleanroom, and is packaged as a disposable push-button aseptic package.

10. The crape myrtle fruit plant detoxifying gel prepared by the method according to any one of claims 1-9, characterized in that, The gel has a particle size ≤5μm, a pH value of 3.8-4.5, and contains no added fragrances, pigments, phenoxyethanol, or parabens.