Matcha tea leaf extract, method of preparation and use

Abstract

This invention relates to the field of cosmetic technology, specifically to a matcha tea extract, its preparation method, and its application. The preparation method includes: mixing matcha powder with water to form a suspension, subjecting it to high-pressure homogenization, then adding an enzyme preparation for enzymatic hydrolysis, separating the solid and liquid phases to obtain an enzymatic hydrolysate and a filter residue; extracting the filter residue with 50-60% ethanol to obtain an alcohol extract; combining the enzymatic hydrolysate and the alcohol extract, concentrating and drying to obtain the matcha extract. This extract is also rich in free amino acids, active polysaccharides, tea polyphenols, and caffeine. This invention also provides a composition comprising this extract and Rhodiola rosea extract. Experiments have shown that the composition has a synergistic effect in inhibiting the release of inflammatory factors and enhancing the activity of cellular antioxidant enzymes, and can be used to prepare antioxidant, soothing, and repairing serums, creams, masks, and other skincare products.

Description

Technical Field

[0001] This invention relates to the field of cosmetic technology, and in particular to a matcha tea extract, its preparation method, and its application. Background Technology

[0002] Matcha is a powdered tea product made from fresh tea leaves grown under cover, processed through steaming, drying, and grinding. By transforming drinking tea into "eating tea," matcha retains almost all the nutrients of tea leaves, and is rich in tea polyphenols (especially epigallocatechin gallate ester EGCG), free amino acids (mainly theanine), caffeine, soluble sugars, chlorophyll, and various minerals.

[0003] Existing research has confirmed that matcha and its extracts possess a variety of biological activities. For example, the doctoral dissertation of Mao Limin et al., "Effects and Mechanisms of Matcha on Hyperlipidemia-Induced Liver Inflammation and Hepatocellular Carcinoma" (Zhejiang University, 2019), investigated the biochemical composition and biological activities of matcha aqueous extract (MWE) and 70% ethanol extract (MEE). The results showed that MWE was rich in free amino acids and total sugars, while MEE was rich in tea polyphenols, proteins, and caffeine; both exhibited DPPH free radical scavenging ability, ABTS free radical scavenging ability, and ferric ion reducing ability. In cell models, matcha extract could improve palmitic acid-induced morphological damage and lipid accumulation in human liver L0-2 cells and reduce the release of TNF-α inflammatory factors. Yao Lijun's master's thesis, "Effects and Mechanisms of Matcha on High-Fat-Induced Hypothalamic Neuroinflammatory Response" (Zhejiang University, 2020), further investigated the differences in antioxidant activity of extracts with different concentrations of ethanol (EEM-100%, EEM-80%, EEM-60%, EEM-40%, EEM-20%). The study found differences in the content of tea polyphenols, catechins, free amino acids, soluble sugars, and antioxidant capacity among extracts with different ethanol concentrations. Patent CN108813022A discloses a rose tea with postprandial blood glucose-lowering function and its preparation method, which involves infusing extracts of matcha, goji berries, dendrobium, and mulberry leaves into rose petals to assist in lowering postprandial blood glucose.

[0004] The aforementioned existing technologies demonstrate that matcha extract possesses clear activities in antioxidation and anti-inflammation. However, current research on matcha primarily focuses on the food, health food, and pharmaceutical fields, involving aspects such as lipid-lowering and weight loss, blood sugar regulation, and liver protection. Research on matcha extract in the cosmetics field is relatively limited. Therefore, developing matcha extracts and their applications suitable for the cosmetics industry is of significant value for expanding the application scope of matcha in skincare products and enhancing product efficacy. Summary of the Invention

[0005] In view of the shortcomings of the prior art, the purpose of this invention is to provide a method for preparing matcha extract, a composition containing the extract, and its application.

[0006] To achieve this objective, the present invention adopts the following technical solution: In a first aspect, the present invention provides a method for preparing a matcha extract, the method comprising: (1) Mix matcha powder with water to form a suspension, perform high pressure homogenization, then add enzyme preparation for segmented enzymatic hydrolysis, inactivate the enzyme after enzymatic hydrolysis, separate solid and liquid to obtain enzymatic hydrolysate and filter residue. (2) Extract the filter residue obtained in step (1) once with 50-60% ethanol aqueous solution, and separate the solid and liquid to obtain the alcohol extract; (3) Combine the enzymatic hydrolysis water extract from step (1) with the alcohol extract from step (2), concentrate and dry to obtain the final product.

[0007] Preferably, the concentration of the ethanol aqueous solution in step (2) is 60%.

[0008] This invention provides an innovative method for extracting matcha, combining compound enzymatic hydrolysis and 60% single-stage ethanol extraction to improve extraction efficiency and product activity, achieving full-spectrum retention of both water-soluble and alcohol-soluble active ingredients in matcha. The method employs a segmented enzymatic hydrolysis process. First, cellulase and pectinase are used to effectively disrupt the matcha cell wall structure under suitable pH conditions, followed by proteolytic hydrolysis at the optimal pH for acidic proteases. During extraction, 60% ethanol allows for peak control of the dissolution efficiency of tea polyphenols and caffeine, avoiding insufficient extraction at low concentrations and polarity shift caused by high concentrations. Finally, the enzymatic hydrolysis water extract and ethanol extract are combined to obtain a matcha extract rich in free amino acids, active oligosaccharides, tea polyphenols, and caffeine. The matcha extract obtained under these process conditions shows significant efficacy in scavenging free radicals, inhibiting the release of inflammatory factors, and enhancing the activity of cellular antioxidant enzymes. It can be widely used in antioxidant and soothing repair products and has broad market prospects.

[0009] Preferably, the segmented enzymatic hydrolysis in step (1) is as follows: first, cellulase and pectinase are added at pH 4.8-5.5 for the first stage of enzymatic hydrolysis, wherein the mass ratio of cellulase to pectinase is (1.5-2.5):1; then, the pH is adjusted to 3.0-4.0, and acidic protease is added for the second stage of enzymatic hydrolysis, wherein the mass ratio of acidic protease to pectinase is (0.8-1.2):1.

[0010] Cellulase can be selected from values ​​of 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, etc., and protease can be selected from values ​​of 0.8, 0.9, 1.0, 1.1, 1.2, etc. Other specific values ​​within the above range can be selected, which will not be elaborated here.

[0011] Preferably, the amount of enzyme preparation added is 1% to 3% of the mass of matcha powder, such as 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, 3%, etc. Other specific values ​​within the above range can be selected, and will not be elaborated here. It should be noted that the enzyme preparation is the total of cellulase, pectinase and acidic protease.

[0012] Preferably, the enzymatic hydrolysis temperature is 45~55℃, the time is 1~2 hours, and the enzymatic hydrolysis pH is 4.8~5.5.

[0013] Temperatures can be selected from 45℃, 46℃, 47℃, 48℃, 49℃, 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, etc.; time can be selected from 1h, 1.2h, 1.4h, 1.6h, 1.8h, 2h, etc.; pH can be selected from 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, etc. Other specific values ​​within the above ranges can also be selected, which will not be elaborated here.

[0014] Preferably, the solid-liquid ratio of the alcohol extraction is 1:10 to 1:20, calculated as the ratio of the mass (g) of the filter residue to the volume (mL) of the ethanol aqueous solution, the extraction temperature is 50 to 60°C, and the extraction time is 1 to 3 hours.

[0015] The material-to-liquid ratio can be selected as 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, 1:20 (g / mL), etc. The temperature can be selected as 50℃, 52℃, 54℃, 55℃, 56℃, 58℃, 60℃, etc. The time can be selected as 1h, 1.5h, 2h, 2.5h, 3h, etc. Other specific values ​​within the above range can be selected, which will not be elaborated here.

[0016] Preferably, in step (3), the product is concentrated until there is no alcohol odor after merging, and the drying method is freeze drying or spray drying.

[0017] In a second aspect, the present invention provides a matcha extract prepared according to the method for preparing matcha extract described in the first aspect.

[0018] Thirdly, the present invention provides a composition having antioxidant and / or soothing and repairing effects, wherein the composition comprises, by weight, 1 to 5 parts of the matcha extract and 0.5 to 2 parts of the rhodiola rosea extract as described in the second aspect.

[0019] The composition prepared in this invention achieves a multi-target combined effect through the synergistic combination of matcha extract and rhodiola rosea extract, ranging from scavenging free radicals and inhibiting the release of inflammatory factors to enhancing the activity of endogenous antioxidant enzymes in cells. The free amino acids and oligosaccharides abundant in the enzymatically hydrolyzed water extract of matcha extract act as synergistic carriers of the active ingredients in the compound system, promoting the cellular uptake and synergistic anti-inflammatory effects of rhodioloside and tea polyphenols.

[0020] The mass fractions of matcha extract can be selected as 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, etc., and the mass fractions of Rhodiola rosea extract can be selected as 0.5 parts, 0.8 parts, 1 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, etc. Other specific values ​​within the above range can be selected, which will not be elaborated here.

[0021] Preferably, dried Rhodiola rosea root powder is taken, and 8-20 times its weight in 50-90% ethanol aqueous solution is added. The mixture is extracted 1-2 times with ultrasonic assistance. The filtrates are combined, concentrated under reduced pressure to remove ethanol, and freeze-dried until the moisture content is ≤5% to obtain Rhodiola rosea extract powder.

[0022] More preferably, the Rhodiola rosea extract is prepared by a method comprising the following steps: taking dried Rhodiola rosea root powder, adding 70% ethanol aqueous solution, ultrasonically assisted extraction at 60°C, filtering, concentrating under reduced pressure to remove ethanol, and freeze-drying to obtain the extract.

[0023] Fourthly, the present invention provides the use of the matcha extract according to the second aspect or the composition according to the third aspect in the preparation of products having antioxidant or soothing and repairing effects.

[0024] Preferably, the product includes cosmetics.

[0025] Preferably, the cosmetic product includes a serum, cream, or mask.

[0026] Compared with the prior art, the present invention has the following beneficial effects: The extraction method employed in this invention enables the cell wall disruption extraction process to be completed in a short time, improving the yield of active ingredients and production efficiency. The solvents used in the extraction process are water and ethanol; the ethanol is completely removed in subsequent concentration, ensuring high product safety. Furthermore, this invention achieves multi-pathway intervention—from scavenging free radicals and inhibiting inflammatory factors to enhancing the activity of cellular antioxidant enzymes—by selecting natural extracts with synergistic mechanisms and high activity characteristics. Matcha extract and Rhodiola rosea extract exhibit synergistic effects in the aforementioned efficacy. Detailed Implementation

[0027] The following embodiments are only used to more clearly illustrate the technical solutions of the present invention, and are therefore only examples and should not be used to limit the scope of protection of the present invention. In the following embodiments, unless otherwise specified, the ethanol concentration refers to the volume concentration (v / v, in %); the enzyme preparations involved are all food-grade or cosmetic-grade commercial enzyme preparations, the enzyme activity is based on the supplier's indicated value, and the dosage is based on the actual weighed mass of the commercial enzyme preparation; the raw materials or reagents whose sources are not specifically specified in each embodiment are all conventional commercially available products and have the same source.

[0028] Example 1 This embodiment provides a method for preparing matcha extract, the preparation method comprising: (1) Take 100g of matcha powder (Zhejiang Camel Jiuyu Organic Food Co., Ltd., tea origin: Jingshan, Hangzhou, Zhejiang, product number: ZJ429925091, all matcha powder used in this invention are from the same batch), add 2000g of deionized water, stir to initially disperse and form a suspension; place the suspension in a high-pressure homogenizer, set the pressure to 60 MPa, and homogenize twice; after homogenization, adjust the pH of the suspension to 5.2 with 1mol / L citric acid, add 1.2g of cellulase and pectinase enzyme preparation (the mass ratio of cellulase to pectinase is 2:1, the cellulase is from Trichoderma reesei, from Shanghai Aladdin Biochemical Technology Co., Ltd., product number C766286, enzyme activity 20000 U / g, the pectinase is from Aspergillus niger). The enzyme, *Aspergillus niger* (sourced from Aladdin Biotechnology Co., Ltd., catalog number P116864, enzyme activity 30000 U / g), was hydrolyzed in a 48℃ water bath with stirring for 1 hour. Then, the pH was adjusted to 3.5 with 1 mol / L citric acid, and 0.8 g of acidic protease (sourced from *Aspergillus niger*, sourced from Solarbio Technology Co., Ltd., catalog number B8410, enzyme activity 50,000 U / g) was added. Hydrolysis was continued in a 48℃ water bath with stirring for 0.5 hours. After hydrolysis, the temperature was rapidly raised to 85℃ and held for 5 minutes to inactivate the enzyme. After cooling to room temperature, the solution was centrifuged at 4000 r / min for 15 minutes, and the supernatant was collected to obtain the hydrolysate (denoted as W-Matcha), which was refrigerated for later use. The precipitate was collected. (2) Add 1500g of 60% ethanol (v / v) aqueous solution to the filter residue obtained in step (1), stir and extract at 55℃ for 2 hours, filter through 600 mesh cloth to obtain 60% alcohol extract (denoted as E60-Matcha). (3) The enzymatic hydrolysate W-Matcha and the 60% alcohol extract E60-Matcha were combined and concentrated under reduced pressure at a vacuum of 0.08 MPa and a temperature of 55°C until there was no alcohol taste. The mixture was then freeze-dried until the moisture content was about 3.17 wt% to obtain the matcha extract powder, which was denoted as WE-Matcha.

[0029] Example 2 This embodiment provides a method for preparing matcha extract, the preparation method comprising: (1) Take 100g of matcha powder, add 2000g of deionized water, and stir to initially disperse it into a suspension; place the suspension in a high-pressure homogenizer, set the pressure to 60 MPa, and homogenize twice; after homogenization, adjust the pH of the suspension to 4.8 with 1mol / L citric acid, add cellulase and pectinase enzyme preparation (the mass ratio of cellulase to pectinase is 1.5:1, the source is the same as in Example 1), and stir and enzymatically hydrolyze in a 45℃ water bath for 1.2 hours; then adjust the pH to 3.5 with 1mol / L citric acid, add acidic protease (the mass ratio of acidic protease to pectinase is 0.8:1, the source is the same as in Example 1), and continue to stir and enzymatically hydrolyze in a 45℃ water bath for 0.8 hours; after enzymatic hydrolysis, quickly raise the temperature to 85℃ and keep it at that temperature for 5 minutes to inactivate the enzyme; after cooling, centrifuge, collect the supernatant to obtain the enzymatic hydrolysis water extract, and collect the precipitate filter residue; the total amount of the enzyme preparation added is 1% of the mass of the matcha powder; (2) Add 1000g of 60% ethanol aqueous solution to the filter residue obtained in step (1), stir and extract at 50°C for 3 hours, and filter to obtain 60% ethanol extract; (3) Combine the enzymatic hydrolysis water extract and the alcohol extract, concentrate under reduced pressure until there is no alcohol taste, and freeze dry to obtain matcha extract powder. The drying process and quality control indicators are the same as in Example 1.

[0030] Example 3 This embodiment provides a method for preparing matcha extract, the preparation method comprising: (1) Take 100g of matcha powder, add 2000g of deionized water, and stir to initially disperse it into a suspension; place the suspension in a high-pressure homogenizer, set the pressure to 60 MPa, and homogenize twice; after homogenization, adjust the pH of the suspension to 5.5 with 1mol / L citric acid, add cellulase and pectinase enzyme preparation (the mass ratio of cellulase to pectinase is 2.5:1, the source is the same as in Example 1), and stir and enzymatically hydrolyze in a 55℃ water bath for 0.6 hours; then adjust the pH to 3.5 with 1mol / L citric acid, add acidic protease (the mass ratio of acidic protease to pectinase is 1.2:1, the source is the same as in Example 1), and continue to stir and enzymatically hydrolyze in a 55℃ water bath for 0.4 hours; after enzymatic hydrolysis, quickly raise the temperature to 85℃ and keep it at that temperature for 5 minutes to inactivate the enzyme; after cooling, centrifuge, collect the supernatant to obtain the enzymatic hydrolysis water extract, and collect the precipitate filter residue; the total amount of the enzyme preparation added is 3% of the mass of the matcha powder.

[0031] (2) Add 2000g of 60% ethanol aqueous solution to the filter residue obtained in step (1), stir and extract at 60℃ for 1 hour, and filter to obtain 60% ethanol extract; (3) Combine the enzymatic hydrolysis water extract and the alcohol extract, concentrate under reduced pressure until there is no alcohol taste, and freeze dry until the moisture content is about 3.09 wt% to obtain matcha extract powder.

[0032] Comparative Example 1 This comparative example provides a method for preparing matcha extract, which differs from Example 1 only in that the enzymatic hydrolysate obtained in step (1) of Example 1 is collected and freeze-dried to a moisture content of about 3.17 wt% to obtain matcha extract, and no further alcohol extraction is performed.

[0033] Comparative Example 2 This comparative example provides a method for preparing matcha extract, which differs from Example 1 only in that step (1) is omitted, and step (2) is performed by alcohol extraction and repeated twice. The resulting alcohol extract is concentrated under reduced pressure to remove ethanol and then freeze-dried. The drying process and quality control indicators are the same as in Example 1.

[0034] Comparative Example 3 This comparative example provides a method for preparing matcha extract, which differs from Example 1 only in that the 60% ethanol in step (2) is replaced with a 40% aqueous ethanol solution (v / v), while other operations remain unchanged.

[0035] Comparative Example 4 This comparative example provides a method for preparing matcha extract, which differs from Example 1 only in that the 60% ethanol in step (2) is replaced with a 70% aqueous ethanol solution (v / v), while other operations remain unchanged.

[0036] Comparative Example 5 This comparative example provides a method for preparing matcha extract, which differs from Example 1 only in that the 60% ethanol in step (2) is replaced with an 80% aqueous ethanol solution (v / v), while other operations remain unchanged.

[0037] Comparative Example 6 This comparative example provides a method for preparing matcha extract, which differs from Example 1 only in that the 60% ethanol in step (2) is replaced with an equal amount of deionized water, and the mixture is stirred and extracted at 55°C for 2 hours. The secondary water extract is then filtered and combined with the enzymatic hydrolysis water extract from step (1) and concentrated and dried.

[0038] Experimental Example 1 This experiment determined the content of the main active ingredients and the DPPH free radical scavenging rate of each sample (Example 1 and various comparative examples). Each sample was prepared into a solution equivalent to 1 mg / mL of matcha raw material based on the raw material yield. The total amount of tea polyphenols was determined according to the Folin-Ciocalteu method (GB / T 8313-2018), expressed as gallic acid equivalents. The total amount of free amino acids was determined according to the ninhydrin colorimetric method (GB / T 8314-2013), expressed as glutamic acid equivalents. The DPPH free radical scavenging rate was determined by adding 3.9 mL of 0.1 mmol / L anhydrous DPPH ethanol solution to 0.1 mL of sample solution, reacting in the dark for 30 min, and measuring the absorbance at 517 nm to calculate the scavenging rate. Each group was repeated three times. The comparison results of the active ingredient content and DPPH scavenging rate of different matcha extracts are shown in Table 1.

[0039] Table 1. Comparison of active ingredient content and DPPH scavenging rate of different matcha extracts (n=3) Example 1 310.5 56.8 94.1 Comparative Example 1 185.2 74.3 63.7 Comparative Example 2 358.3 15.6 87.5 Comparative Example 3 262.4 54.1 78.2 Comparative Example 4 325.8 52.3 88.9 Comparative Example 5 318.6 50.7 86.4 Comparative Example 6 192.5 71.2 60.8 As shown in Table 1, the WE-Matcha extract obtained in Example 1 possesses both high tea polyphenol content and high free amino acid content, and its DPPH scavenging rate is significantly higher than that of all comparative examples. Notably, Comparative Example 2 (E60-Matcha) has the highest tea polyphenol content, but its DPPH scavenging rate is lower than that of Example 1, confirming a synergistic antioxidant effect between the amino acids / polysaccharides in the enzymatically hydrolyzed water extract and the polyphenols extracted with alcohol. Comparative Examples 3 to 5 show that when the alcohol concentration increases from 40% to 60%, both the tea polyphenol dissolution rate and DPPH scavenging rate significantly increase; however, when further increased to 70% and 80%, the tea polyphenol dissolution rate does not increase significantly, and the free amino acid content decreases with increasing alcohol concentration, indicating that 60% ethanol is the optimal concentration for achieving the best ratio of active ingredients under the premise of enzymatic hydrolysis and cell wall disruption.

[0040] Preparation Example 1 This preparation example provides a method for preparing Rhodiola rosea extract, the preparation method comprising: Take 1000g of dried Rhodiola rosea root powder, add 15000mL of 70% ethanol aqueous solution, and use an ultrasonic cleaner (power 250 W, frequency 40 kHz, continuous mode) to extract for 1 hour in a 60℃ water bath. Repeat twice, combine the filtrates, concentrate under reduced pressure to remove ethanol, and freeze dry to a moisture content of about 3.54wt% to obtain Rhodiola rosea extract powder.

[0041] Application Example 1 This application example provides a skin care composition comprising, by weight, 1 part of matcha extract (WE-Matcha) prepared in Example 1 and 1 part of Rhodiola rosea extract prepared in Preparation Example 1.

[0042] The preparation method is as follows: the raw materials are physically mixed to obtain the product.

[0043] Compare with application example A This comparative application example provides a skin care composition that differs from Application Example 1 only in that the matcha extract prepared in Example 1 is replaced in equal amounts with the matcha extract (W-Matcha) prepared in Comparative Example 1, while other ingredients and contents remain unchanged.

[0044] Compare with application example B This comparative application example provides a skin care composition that differs from Application Example 1 only in that the matcha extract prepared in Example 1 is replaced in equal amounts with the matcha extract (E60-Matcha) prepared in Comparative Example 2, while other ingredients and contents remain unchanged.

[0045] Compare with application example C This comparative application example provides a skin care composition that differs from Application Example 1 only in that the matcha extract prepared in Example 1 is replaced in equal amounts with the matcha extract (E40-Matcha) prepared in Comparative Example 3, while other ingredients and contents remain unchanged.

[0046] Compare with application example D This comparative application example provides a skin care composition that differs from Application Example 1 only in that the matcha extract prepared in Example 1 is replaced in equal amounts with the matcha extract (E80-Matcha) prepared in Comparative Example 5, while other ingredients and contents remain unchanged.

[0047] Experimental Example 2 This study used human keratinocytes (HaCaT) to evaluate the antioxidant and soothing effects of each group. HaCaT cells were cultured at a concentration of 5 × 10⁻⁶ cells / day. 4Cells were seeded at a density of 1 cell / well in 6-well plates and cultured at 37°C in a 5% CO2 incubator for 24 hours. After adhesion, the cells were divided into groups for intervention. Except for the blank control group, all other groups were stimulated with 10 μg / mL lipopolysaccharide (LPS) to establish an oxidative stress and inflammatory injury model. Simultaneously, the test solutions were added (the final test concentration for the Rhodiola rosea single group, Example 1 single group, and Comparative Example 2 single group was set at 1.6 mg / mL; in each compound drug group, including Application Example 1 and Control Application Examples A-D, the final test concentrations of matcha extract and Rhodiola rosea extract were fixed at 0.8 mg / mL, i.e., the total concentration of the combination was 1.6 mg / mL). After 24 hours of culture, cell supernatant and cell lysate were collected for detection. Inflammatory factors were detected using an ELISA kit to measure the secretion of interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) in the supernatant, and the inhibition rate relative to the model group was calculated. Antioxidant enzyme activity was assessed using a kit to determine the activity levels (U / mg protein) of superoxide dismutase (SOD) and catalase (CAT) in cell lysates. The effects of each group on the activity of inflammatory factors and antioxidant enzymes in HaCaT cells are shown in Table 2.

[0048] Table 2. Effects of each group on the activity of inflammatory factors and antioxidant enzymes in HaCaT cells (n=3) Blank control group — — 86.5 13.2 Model Groups (LPS) — — 54.2 6.8 Rhodiola rosea alone 22.4 19.7 64.4 9.1 Example 1: Single Group 38.5 35.2 71.8 10.2 Comparative Example 2: Individual Group 32.1 28.6 69.5 9.8 Application Example 1 82.6 78.9 85.3 12.7 Compare with application example A 53.4 48.1 75.6 10.4 Compare with application example B 45.8 41.3 76.4 10.8 Compare with application example C 41.5 37.5 72.3 9.7 Compare with application example D 43.2 39.1 73.0 10.1 As shown in Table 2, under the premise of the same total dosage (1.6 mg / mL), the IL-6 inhibition rate and SOD activity of Example 1 were significantly higher than those of the Rhodiola rosea alone group (1.6 mg / mL) and the Example 1 alone group (1.6 mg / mL). Even with both extract concentrations halved, their anti-inflammatory and antioxidant effects not only did not weaken, but were actually superior to those achieved with the full dosage alone. This result indicates that the matcha extract and Rhodiola rosea extract prepared in Example 1 have a significant synergistic effect at the cellular level.

[0049] This experiment further compared the effects of different extract compositions on the synergistic effect. As shown in Example 1, Comparative Example 2 (E60-Matcha) had the highest tea polyphenol content. Table 2 shows that the IL-6 inhibition rate of Comparative Example 2 alone (1.6 mg / mL) was 32.1%; while in Control Application Example B, when it was combined with Rhodiola rosea at 0.8 mg / mL each, the IL-6 inhibition rate was 45.8%. This value is close to the simple sum of the inhibition rates of Comparative Example 2 alone and Rhodiola rosea alone, showing no significant synergistic gain. This indicates that the pure alcohol extract lacking the water extract component is unlikely to form an effective synergistic network with Rhodiola rosea. It is speculated that the free amino acids and oligosaccharides in the matcha enzymatic hydrolysis water extract component may act as synergistic carriers, improving the distribution or transmembrane transport of active ingredients in the cellular microenvironment, which is a key factor in achieving pathway synergy.

[0050] Furthermore, the IL-6 inhibition rates of control application example C (40% ethanol extraction compound) and control application example D (80% ethanol extraction compound) were further reduced to 41.5% and 43.2%, respectively, significantly lower than application example 1 and control application example B. Combined with the component data from experimental example 1, the dissolution of tea polyphenols was lower with 40% ethanol extraction, and the content of water-soluble free amino acids and other components decreased significantly with 80% ethanol extraction. This deviation in component ratio directly affected the final performance of the compound system, indicating that 60% ethanol is the appropriate extraction concentration under the process conditions of this invention to balance the ratio of water-soluble and ethanol-soluble components and thus achieve the best synergistic compounding effect.

[0051] Based on the experimental results of the above examples, the following conclusions can be drawn: In an evaluation system with an equal total concentration (1.6 mg / mL), the efficacy of Application Example 1 (0.8 mg / mL each in combination) was superior to that of each component used alone (1.6 mg / mL), indicating a synergistic effect. The performance of Control Application Example B demonstrates that the absence of the enzymatically hydrolyzed water extract component leads to a loss of synergy in the combination system. Control Application Examples C and D further show that deviations from the 60% alcohol extraction concentration fail to provide a suitable component ratio to support the synergistic effect. In summary, the matcha extract prepared by the process of this invention combines both water-soluble and alcohol-soluble active substances in its composition. This specific component composition is a crucial foundation for its synergistic repair efficacy with Rhodiola rosea extract.

[0052] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A skin care composition characterized in that, It contains matcha extract and rhodiola rosea extract, wherein the mass ratio of matcha extract to rhodiola rosea extract is 1~3:0.5~2; The preparation method of the matcha extract includes the following steps: (1) Mix matcha powder with water to form a suspension, perform high pressure homogenization, then add enzyme preparation for segmented enzymatic hydrolysis, inactivate the enzyme after enzymatic hydrolysis, separate solid and liquid to obtain enzymatic hydrolysate and filter residue. (2) Extract the filter residue obtained in step (1) with 50-60% ethanol, and separate the solid and liquid to obtain the alcohol extract; (3) Combine the enzymatic hydrolysis water extract from step (1) with the alcohol extract from step (2), concentrate and dry to obtain matcha extract.

2. The skin care composition of claim 1, wherein, In step (1), the segmented enzymatic hydrolysis is as follows: first, cellulase and pectinase are added at pH 4.8-5.5 for the first stage of enzymatic hydrolysis, with the mass ratio of cellulase to pectinase being (1.5-2.5):1; then, the pH is adjusted to 3.0-4.0, and acidic protease is added for the second stage of enzymatic hydrolysis, with the mass ratio of acidic protease to pectinase being (0.8-1.2):1; the total amount of enzyme preparation added is 1%-3% of the mass of matcha powder; the enzymatic hydrolysis temperature is 45-55℃, and the total enzymatic hydrolysis time is 1-2 hours.

3. The skin care composition of claim 1, wherein In step (2), the solid-liquid ratio of the extracted material is 1:10 to 1:20, calculated as the ratio of the mass of the filter residue to the volume of the ethanol aqueous solution. The extraction temperature is 50 to 60°C, and the extraction time is 1 to 3 hours.

4. The skin care composition of claim 1, wherein In step (3), the mixture is concentrated until there is no alcohol odor, and the drying method is freeze drying or spray drying.

5. The skin care composition of claim 1, wherein The Rhodiola rosea extract was prepared according to the following method: Take dried Rhodiola rosea root powder, add 8-20 times its weight in 50-90% ethanol aqueous solution, extract 1-2 times with ultrasonic assistance, combine the filtrates, concentrate under reduced pressure to remove ethanol, freeze dry to obtain Rhodiola rosea extract powder.

6. The use of the skincare composition according to claim 1 in the preparation of antioxidant and / or soothing and repairing skincare products.

7. The application according to claim 6, characterized in that, The skincare products mentioned are serums, creams, or masks.

8. An antioxidant and / or soothing repair skincare product, characterized in that, The product comprises the skincare composition of claim 1, wherein the skincare composition constitutes 0.5% to 10% of the skincare product by mass.