Preparation process of strawberry fruit extract and strawberry extract
Patent Information
- Application Number
- CN202611119704.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-07-27
- Publication Date
- 2026-10-23
AI Technical Summary
[0003]但是，植物提取物成分复杂，传统的植物提取物难以充分发挥功效，虽然能带来一定的护肤效果，但护肤效果相较于传统的化学合成原料而言，还有较大的差距
1、由于本申请通过将草莓、滨蒿、老鹳草、降香、杠板归复配后进行提取，得到的草莓提取物中能充分利用各种活性成分的相互配合作用，使得草莓提取物的抗氧化功效显著提升，同时还具有较好的保湿、舒缓、美白功效，起到显著的抗皱效果，同时能多方面协同修复皮肤，使得皮肤快速恢复健康，护肤效果十分显著，很好地满足消费者所需。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of skincare product raw materials, and in particular to a process for extracting and preparing strawberry fruit and a strawberry extract. Background Technology
[0002] As people become more health-conscious, the gentle and low-irritant properties of natural plant extracts are gradually gaining popularity in the skincare industry. By using natural plant extracts to replace chemically synthesized active ingredients, skincare products can achieve better skincare effects while reducing potential harm to the skin.
[0003] However, plant extracts have complex components, and traditional plant extracts are difficult to fully exert their effects. Although they can bring some skin care benefits, the skin care effects are still far behind those of traditional chemically synthesized raw materials.
[0004] Strawberry extract has antioxidant properties and is one of the important ingredients in anti-wrinkle skincare products. However, the free radical scavenging rate of existing strawberry extracts is not high, and there is still a significant gap compared with traditional chemically synthesized antioxidants, making it difficult to meet the efficacy requirements of skincare products. Therefore, there is still room for improvement. Summary of the Invention
[0005] To further enhance the antioxidant efficacy of strawberry extract, this application provides a process for extracting and preparing strawberry fruit and a strawberry extract.
[0006] In a first aspect, this application provides a method for extracting and preparing strawberry fruit, employing the following technical solution: A method for extracting and preparing strawberry fruit includes the following steps: Step 1) Crush strawberries, Artemisia selengensis, Geranium wilfordii, Dalbergia odorifera and Polygonum cuspidatum, then add water, mix and pulp, adjust pH to 3-5, and obtain homogenate; Step 2): Add a compound enzyme to the homogenate for enzymatic hydrolysis to obtain the hydrolysate; Step 3): Add an aqueous ethanol solution to the enzymatic hydrolysate, extract by sonication, filter, centrifuge, and finely filter to obtain the filtrate; Step 4) Concentrate the filtrate under reduced pressure to 1 / 6-1 / 8 of its mass to obtain strawberry extract.
[0007] By adopting the above technical solution, and extracting strawberry, Artemisia annua, Geranium wilfordii, Dalbergia odorifera, and Polygonum aviculare in combination, the strawberry extract can fully utilize the synergistic effect of various active ingredients, significantly enhancing its antioxidant efficacy. It also has good moisturizing, soothing, and whitening effects, resulting in a significant anti-wrinkle effect. Furthermore, it can synergistically repair the skin in multiple ways, enabling the skin to quickly recover its health. The skincare effect is very significant, well meeting the needs of consumers.
[0008] Preferably, in step 1), the mass ratio of strawberry, Artemisia scoparia, Geranium wilfordii, Dalbergia odorifera, and Polygonum aviculare is 100:3-5:6-8:2-4:5-7.
[0009] By adopting the above technical solution and specifically selecting the mass ratio of strawberry, Artemisia annua, Geranium wilfordii, Dalbergia odorifera, and Polygonum aviculare, the active ingredients in each plant can be better combined in a specific ratio, resulting in a more significant skin care effect, especially a more significant enhancement of antioxidant efficacy.
[0010] Preferably, in step 2), the compound enzyme is a combination of cellulase and pectinase.
[0011] By adopting the above technical solutions and selecting cellulase and pectinase in combination, the enzymatic hydrolysis effect is better, the extraction efficiency is higher, and the product quality is better.
[0012] Preferably, in step 2), the mass ratio of cellulase to pectinase is 1:1.8-2.2.
[0013] By adopting the above technical solution and specifically selecting the mass ratio of cellulase and pectinase, the enzymatic hydrolysis effect is better, and the extraction efficiency can be further improved.
[0014] Preferably, the ratio of the mass of the compound enzyme added in step 2) to the mass of the strawberry added in step 1) is 0.28-0.32:100.
[0015] By adopting the above technical solution and specifically selecting the quality of the added compound enzyme, the enzymatic hydrolysis effect is better, while reducing enzyme waste and effectively controlling costs.
[0016] Preferably, in step 3), the concentration of the ethanol aqueous solution is 60-80%.
[0017] By adopting the above technical solution and specifically selecting the concentration of the ethanol-water solution, the extraction effect is better.
[0018] Preferably, in step 1), the mass ratio of strawberries to water is 100:500-1000; and in step 3), the mass ratio of the added ethanol-water solution to the added strawberries in step 1) is 2400-7700:100.
[0019] By adopting the above technical solution and selecting the input quality of water and ethanol aqueous solution, the extraction efficiency is high, the active ingredients are effectively extracted, and the energy consumption during subsequent concentration is increased due to excessive dosage, thus better controlling costs.
[0020] Secondly, this application provides a strawberry extract, which adopts the following technical solution: A strawberry extract, prepared by the above-mentioned extraction and preparation process of strawberry fruit.
[0021] By adopting the above technical solution, strawberry extract contains a variety of active ingredients that can exert a very significant antioxidant effect and have a very significant skin care effect, which well meets the needs of consumers.
[0022] In summary, this application has the following beneficial effects: 1. Because this application extracts strawberry extract by combining strawberry, Artemisia scoparia, Geranium wilfordii, Dalbergia odorifera, and Polygonum aviculare, the strawberry extract can fully utilize the synergistic effect of various active ingredients, which significantly enhances the antioxidant effect of the strawberry extract. At the same time, it also has good moisturizing, soothing, and whitening effects, resulting in a significant anti-wrinkle effect. It can also repair the skin in multiple ways, enabling the skin to quickly recover its health. The skin care effect is very significant and well meets the needs of consumers.
[0023] 2. In this application, the preferred method is to select the specific mass ratio of strawberry, Artemisia scoparia, Geranium wilfordii, Dalbergia odorifera, and Polygonum aviculare, so that the active ingredients in each plant can be better combined in a specific ratio, resulting in a more significant skin care effect, especially a more significant enhancement of antioxidant efficacy.
[0024] 3. In this application, it is preferred to select cellulase and pectinase in combination, which results in better enzymatic hydrolysis, higher extraction efficiency, and better product quality. Detailed Implementation
[0025] The present application will be further described in detail below with reference to the embodiments.
[0026] Example 1
[0027] A method for extracting and preparing strawberry fruit includes the following steps: Step 1) Crush 100g of strawberries, 3g of Artemisia annua, 6g of Geranium wilfordii, 2g of Dalbergia odorifera and 5g of Polygonum cuspidatum, put them into a blender, then add 500g of water, mix and blend, add pH adjuster to adjust pH to 3, and get a homogenate.
[0028] Step 2): Add 0.1g cellulase and 0.18g pectinase to the homogenate, keep the temperature at 50℃, and enzymatically hydrolyze for 2 hours to obtain the enzymatic hydrolysate.
[0029] Step 3): Add 2400g of 80% ethanol aqueous solution to the enzymatic hydrolysate, sonicate at 30kHz for 30min, then filter through an 180-mesh filter to obtain coarse filtrate. Centrifuge the coarse filtrate at 4000r / min for 15min, collect the supernatant, and then finely filter the supernatant through a 0.45μm filter membrane to obtain filtrate.
[0030] Step 4) The filtrate is concentrated by rotary evaporation at 0.06 MPa and 40°C until the mass of the filtrate is 4 times the mass of the strawberries added, to obtain strawberry extract.
[0031] Strawberries are sourced from commercially available fresh fruit.
[0032] Artemisia selengensis is sourced from commercially available herbs and is dried for medicinal purposes.
[0033] Geranium is sourced from commercially available products and is dried for use as a traditional Chinese medicine.
[0034] The fragrance comes from commercially available dried medicinal herbs.
[0035] The ingredients for this product are commercially available and are sun-dried medicinal herbs.
[0036] The pH adjuster is a compound of malic acid, citric acid and ascorbic acid in a mass ratio of 2:3:1.
[0037] The malic acid is sourced from commercially available products, specifically DL-malic acid, with a purity of 99%.
[0038] Citric acid is commercially available, monohydrate citric acid, with a content of 98%.
[0039] Ascorbic acid is available commercially.
[0040] The cellulase was commercially available, with an enzyme activity of 100,000 u / g.
[0041] The pectinase was commercially available, with an enzyme activity of 100,000 u / g.
[0042] Example 2
[0043] A method for extracting and preparing strawberry fruit includes the following steps: Step 1) Crush 100g of strawberries, 4g of Artemisia annua, 7g of Geranium wilfordii, 3g of Dalbergia odorifera and 6g of Polygonum cuspidatum, put them into a blender, then add 800g of water, mix and blend, add pH adjuster to adjust pH to 4, and get a homogenate.
[0044] Step 2): Add 0.1g cellulase and 0.2g pectinase to the homogenate, keep the temperature at 45℃, and enzymatically hydrolyze for 2.5h to obtain the enzymatic hydrolysate.
[0045] Step 3): Add 5000g of 70% ethanol aqueous solution to the enzymatic hydrolysate, sonicate at 35kHz for 45min, then filter through a 180-mesh filter to obtain coarse filtrate. Centrifuge the coarse filtrate at 4000r / min for 15min, collect the supernatant, and then finely filter the supernatant through a 0.45μm filter membrane to obtain filtrate.
[0046] Step 4) The filtrate is concentrated by rotary evaporation at 0.07 MPa and 45°C until the mass of the filtrate is 6 times the mass of the strawberries added, to obtain strawberry extract.
[0047] Strawberries are sourced from commercially available fresh fruit.
[0048] Artemisia selengensis is sourced from commercially available herbs and is dried for medicinal purposes.
[0049] Geranium is sourced from commercially available products and is dried for use as a traditional Chinese medicine.
[0050] The fragrance comes from commercially available dried medicinal herbs.
[0051] The ingredients for this product are commercially available and are sun-dried medicinal herbs.
[0052] The pH adjuster is a compound of malic acid, citric acid and ascorbic acid in a mass ratio of 3:4:1.
[0053] The malic acid is sourced from commercially available products, specifically DL-malic acid, with a purity of 99%.
[0054] Citric acid is commercially available, monohydrate citric acid, with a content of 98%.
[0055] Ascorbic acid is available commercially.
[0056] The cellulase was commercially available, with an enzyme activity of 100,000 u / g.
[0057] The pectinase was commercially available, with an enzyme activity of 100,000 u / g.
[0058] Example 3
[0059] A method for extracting and preparing strawberry fruit includes the following steps: Step 1) Crush 100g of strawberries, 5g of Artemisia annua, 8g of Geranium wilfordii, 4g of Dalbergia odorifera and 7g of Polygonum cuspidatum, put them into a blender, then add 1000g of water, mix and blend, add pH adjuster to adjust pH to 5, and get a homogenate.
[0060] Step 2): Add 0.1g cellulase and 0.22g pectinase to the homogenate, keep the temperature at 40℃, and enzymatically hydrolyze for 3 hours to obtain the enzymatic hydrolysate.
[0061] Step 3): Add 7700g of 60% ethanol aqueous solution to the enzymatic hydrolysate, sonicate at 40kHz for 60min, then filter through a 180-mesh filter to obtain coarse filtrate. Centrifuge the coarse filtrate at 4000r / min for 15min, collect the supernatant, and then finely filter the supernatant through a 0.45μm filter membrane to obtain filtrate.
[0062] Step 4) Concentrate the filtrate by rotary evaporation at 0.08 MPa and 50°C until the mass of the filtrate is 10 times the mass of the strawberries added, to obtain strawberry extract.
[0063] Strawberries are sourced from commercially available fresh fruit.
[0064] Artemisia selengensis is sourced from commercially available herbs and is dried for medicinal purposes.
[0065] Geranium is sourced from commercially available products and is dried for use as a traditional Chinese medicine.
[0066] The fragrance comes from commercially available dried medicinal herbs.
[0067] The ingredients for this product are commercially available and are sun-dried medicinal herbs.
[0068] The pH adjuster is a compound of malic acid, citric acid and ascorbic acid in a mass ratio of 2-4:3-5:1.
[0069] The malic acid is sourced from commercially available products, specifically DL-malic acid, with a purity of 99%.
[0070] Citric acid is commercially available, monohydrate citric acid, with a content of 98%.
[0071] Ascorbic acid is available commercially.
[0072] The cellulase was commercially available, with an enzyme activity of 100,000 u / g.
[0073] The pectinase was commercially available, with an enzyme activity of 100,000 u / g.
[0074] Comparative Example 1 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Rosemary was used to replace Artemisia annua in equal amounts, Scutellaria baicalensis was used to replace Geranium wilfordii in equal amounts, Glycyrrhiza uralensis was used to replace Dalbergia odorifera in equal amounts, and Centella asiatica was used to replace Angelica sinensis in equal amounts.
[0075] Rosemary is sourced from commercially available dried medicinal herbs.
[0076] Scutellaria baicalensis is sourced from commercially available, sun-dried medicinal herbs.
[0077] Licorice is sourced from commercially available, sun-dried medicinal herbs.
[0078] Centella asiatica is sourced from commercially available products and is dried for processing into traditional Chinese medicine.
[0079] Comparative Example 2 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Rosemary was used to replace Artemisia annua in equal amounts.
[0080] Rosemary is sourced from commercially available dried medicinal herbs.
[0081] Comparative Example 3 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Scutellaria baicalensis was used to replace Geranium wilfordii in equal amounts.
[0082] Scutellaria baicalensis is sourced from commercially available, sun-dried medicinal herbs.
[0083] Comparative Example 4 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Licorice was used to replace sandalwood in equal amounts.
[0084] Licorice is sourced from commercially available, sun-dried medicinal herbs.
[0085] Comparative Example 5 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Replace the *Centella asiatica* with an equal amount of *Centella asiatica*.
[0086] Centella asiatica is sourced from commercially available products and is dried for processing into traditional Chinese medicine.
[0087] Comparative Example 6 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Rosemary was used to replace Artemisia annua, Geranium wilfordii, Dalbergia odorifera, and Polygonum cuspidatum in equal amounts.
[0088] Rosemary is sourced from commercially available dried medicinal herbs.
[0089] Comparative Example 7 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Equal amounts of Scutellaria baicalensis were used to replace Artemisia scoparia, Geranium wilfordii, Dalbergia odorifera, and Polygonum cuspidatum.
[0090] Scutellaria baicalensis is sourced from commercially available, sun-dried medicinal herbs.
[0091] Comparative Example 8 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Licorice was used to replace Artemisia annua, Geranium wilfordii, Dalbergia odorifera, and Polygonum cuspidatum in equal amounts.
[0092] Licorice is sourced from commercially available, sun-dried medicinal herbs.
[0093] Comparative Example 9 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Replace Artemisia annua, Geranium wilfordii, Dalbergia odorifera, and Polygonum cuspidatum with an equal amount of Centella asiatica.
[0094] Centella asiatica is sourced from commercially available products and is dried for processing into traditional Chinese medicine.
[0095] Comparative Example 10 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Replace Geranium wilfordii, Dalbergia odorifera, and Angelica dahurica with an equal amount of Artemisia scoparia.
[0096] Comparative Example 11 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Geranium was used to replace Artemisia annua, Geranium was used to replace Dalbergia odorifera, and Geranium was used to replace Angelica sinensis.
[0097] Comparative Example 12 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Replace Artemisia annua, Geranium wilfordii, and Angelica sinensis with an equal amount of Dalbergia odorifera.
[0098] Comparative Example 13 A method for extracting and preparing strawberry fruit, which differs from Example 2 only in that: Equal amounts of *Polygonum hydropiper*, *Geranium wilfordii*, and *Dalbergia odorifera* were used to replace *Artemisia scoparia*, *Geranium sibiricum*, and *Dalbergia odorifera*.
[0099] Experiment 1 The DPPH free radical scavenging rate (%) of the strawberry extracts in each example and comparative example was tested according to T / SHRH 006-2018 "Experimental Method for Scavenging Free Radicals (DPPH) in Cosmetics".
[0100] Experiment 2 The hyaluronidase inhibition rate (%) of strawberry extracts in each example and comparative example was determined according to T / JSRH 003-2023 "Test of Anti-allergic Activity of Cosmetic Raw Materials - Hyaluronidase Inhibition Method".
[0101] Experiment 3 The tyrosinase inhibition rate (%) of strawberry extracts in each example and comparative example was determined according to T / GDCA 006—2021 "Test Method for Inhibition of Tyrosinase Activity by Cosmetic Raw Materials (In Vitro Method)".
[0102] The detailed experimental data for Experiments 1-3 are shown in Table 1.
[0103] Table 1
[0104] According to the data in Table 1, the DPPH free radical scavenging rate of the examples was significantly higher than that of the comparative examples. This shows that the examples have more significant antioxidant effects, proving that by combining Artemisia selengensis, Geranium wilfordii, Dalbergia odorifera, and Polygonum multiflorum with strawberry before extraction, the antioxidant effect of the strawberry extract was significantly improved. In contrast, in the comparative examples, when other plants with antioxidant effects were used to replace Artemisia selengensis, Geranium wilfordii, Dalbergia odorifera, and Polygonum multiflorum, the antioxidant effect of the strawberry extract was relatively average.
[0105] Meanwhile, the hyaluronidase inhibition rate and tyrosinase inhibition rate of the examples were both high, proving that strawberry extract also has good soothing and whitening effects, and can better synergistically protect the skin from multiple dimensions, resulting in more significant skin care effects.
[0106] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.
Claims
1. A method for extracting and preparing strawberry fruit, characterized in that: Includes the following steps: Step 1) Crush strawberries, Artemisia selengensis, Geranium wilfordii, Dalbergia odorifera and Polygonum cuspidatum, then add water, mix and pulp, adjust pH to 3-5, and obtain homogenate; Step 2): Add a compound enzyme to the homogenate for enzymatic hydrolysis to obtain the hydrolysate; Step 3): Add an aqueous ethanol solution to the enzymatic hydrolysate, extract by sonication, filter, centrifuge, and finely filter to obtain the filtrate; Step 4) Concentrate the filtrate under reduced pressure until the mass of the filtrate is 4-10 times the mass of the strawberries added, to obtain strawberry extract.
2. The extraction and preparation process of strawberry fruit according to claim 1, characterized in that: In step 1), the mass ratio of strawberry, Artemisia scoparia, Geranium wilfordii, Dalbergia odorifera, and Polygonum cuspidatum is 100:3-5:6-8:2-4:5-7.
3. The extraction and preparation process of strawberry fruit according to claim 2, characterized in that: In step 2), the compound enzyme is a combination of cellulase and pectinase.
4. The extraction and preparation process of strawberry fruit according to claim 3, characterized in that: In step 2), the mass ratio of cellulase to pectinase is 1:1.8-2.
2.
5. The extraction and preparation process of strawberry fruit according to claim 4, characterized in that: The ratio of the mass of the compound enzyme added in step 2) to the mass of the strawberry added in step 1) is 0.28-0.32:
100.
6. The extraction and preparation process of strawberry fruit according to any one of claims 1-5, characterized in that: In step 3), the concentration of the ethanol aqueous solution is 60-80%.
7. The extraction and preparation process of strawberry fruit according to claim 6, characterized in that: In step 1), the mass ratio of strawberries to water is 100:500-1000; in step 3), the mass ratio of the added ethanol-water solution to the added strawberries in step 1) is 2400-7700:
100.
8. A strawberry extract, characterized in that: It is prepared by the extraction and preparation process of strawberry fruit as described in any one of claims 1-7.