A whitening and anti-aging skin care composition with rose extract ingredients and a preparation method thereof

Abstract

The application relates to the technical field of cosmetic formulations, and discloses a whitening and anti-aging skin care composition with rose extract components and a preparation method thereof. The composition is composed of a polypeptide-modified resveratrol nanovesicle complex, a bamboo shoot egg-chinaberry tree composite fermentation extract liquid, a rose extract stock solution, sodium hyaluronate, nicotinamide, glycerol, 1,3-butanediol and deionized water. In the application, resveratrol is loaded in plant nanovesicles and grafted with specific pentapeptides on the outer layer, so that the water solubility and antioxidant stability of the active substances are improved, and the synthesis of fibroblasts is promoted; meanwhile, the composite extract liquid is treated by adopting an alcohol extraction and a microbial directional fermentation process, so that macromolecular glycosides are dissociated into free glycoside elements which are easy to be absorbed through the skin. The components have good compatibility in the aqueous phase matrix, can clear free radicals through multiple pathways and inhibit the activity of tyrosinase, and have good whitening, brightening, tightening and anti-aging effects.

Description

Technical Field

[0001] This invention relates to the field of cosmetic formulation technology, specifically to a whitening and anti-aging skincare composition containing rose extract and its preparation method. Background Technology

[0002] As consumers increasingly demand skincare products that combine safety and efficacy, whitening and anti-aging compositions centered on natural plant ingredients are being used more and more widely in the skincare field. Rose, in particular, is often used as a key ingredient in whitening and anti-aging skincare products because it is rich in natural active substances such as polyphenols, flavonoids, and vitamins, possessing antioxidant, free radical neutralizing, and tyrosinase-inhibiting effects. However, existing products containing rose ingredients often suffer from the technical limitation of single-ingredient formulations; simply adding rose extract often fails to address multiple pathways simultaneously, such as melanin inhibition and collagen repair. To enhance product efficacy, current technologies often attempt to physically combine rose extract with other plant active ingredients with potent whitening and anti-aging effects, but this simple combination method often introduces new technical problems.

[0003] In the application of active ingredients, many highly effective natural polyphenols or flavonoids (such as resveratrol) generally possess physicochemical properties of strong lipid solubility and poor water solubility, and are extremely prone to oxidative degradation under light, heat, and aerobic environments. Directly adding these ingredients to conventional formulations leads to difficulty in uniform dispersion in aqueous systems, resulting in low transdermal absorption efficiency. Ingredients remaining on the skin surface not only fail to penetrate the stratum corneum to exert their effects but also easily cause skin irritation due to excessively high local concentrations. Although current technologies attempt to use conventional liposomes or polymers as carriers, these inert carriers typically only serve an encapsulation function and cannot form endogenous synergistic effects with the core active ingredient. Furthermore, they are prone to demulsification and failure in complex formulations, making it difficult to achieve long-lasting transdermal sustained release of active ingredients.

[0004] The utilization rate and compatibility of existing plant extracts also face technical bottlenecks. Most plant bioactive substances obtained through traditional water extraction or simple alcohol extraction processes exist in the form of large-molecule bound glycosides. These substances have large molecular weights and weak permeability, limiting their bioavailability. When plant extracts from various sources (such as fungal and berry extracts) are directly mixed in an aqueous matrix, antagonism, flocculation, precipitation, or stratification often occur due to differences in surface charge, polarity, and solubility among the components. This instability of the microscopic phase not only reduces the physicochemical properties of the system but also prevents the components from forming an effective synergistic network in the pathways of free radical scavenging and pigment deposition inhibition.

[0005] In summary, existing whitening and anti-aging skincare products have significant shortcomings in terms of the delivery stability of active ingredients, the absorption efficiency of macromolecular plant extracts, and the compatibility of complex compound formulations. Developing a skincare composition that can improve the permeability of poorly soluble active ingredients, increase the utilization rate of plant extracts, and possess stable compatibility and synergistic effects through multiple pathways of whitening and anti-aging is a pressing technical challenge in this field. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a whitening and anti-aging skincare composition containing rose extract and its preparation method. The aim is to solve the problems in existing technologies, such as poor water solubility and easy oxidation and degradation of the core active ingredients for whitening and anti-aging, low penetration and absorption rate of plant macromolecular extracts, and the tendency of direct mixing of multiple complex extracts to produce flocculation and precipitation, making it difficult to exert synergistic effects through multiple pathways.

[0007] To achieve the above objectives, the present invention provides the following technical solution: In a first aspect, the present invention provides a whitening and anti-aging skincare composition containing rose extract, employing the following technical solution: A whitening and anti-aging skincare composition containing rose extract comprises the following components by weight percentage: 5-15 wt% peptide-modified resveratrol nanovesicle complex; 3-10 wt% bamboo fungus egg-paper mulberry fruit complex fermentation extract; 20-35 wt% rose extract; 0.1-0.5 wt% sodium hyaluronate; 1-3 wt% niacinamide; 3-5 wt% glycerin; 3-5 wt% 1,3-butanediol; and the balance being deionized water.

[0008] By employing the above-mentioned technical solution, the use of peptide-modified resveratrol nanovesicle complex can, to some extent, improve the defects of resveratrol's low water solubility and easy oxidation. When this complex is combined with bamboo fungus egg-paper mulberry fruit fermentation extract, rose extract, sodium hyaluronate, and niacinamide, a relatively stable dispersion structure can be formed in an aqueous system. The peptide-modified outer layer of the complex helps to enhance its affinity with skin stratum corneum cells, thereby promoting the transdermal absorption of active ingredients. Furthermore, the small molecule metabolites in the fermentation extract and the resveratrol released by the complex are expected to have a synergistic effect on antioxidant and tyrosinase inhibition pathways, thus helping to reduce melanin production and achieve whitening and anti-aging effects.

[0009] Preferably, the composition comprises the following components in the indicated mass percentages: 5-10 wt% of the polypeptide-modified resveratrol nanovesicle complex; 3-6 wt% of the bamboo fungus egg-paper mulberry fruit complex fermentation extract; 20-28 wt% of the rose extract; 0.1-0.3 wt% of the sodium hyaluronate; 1-2 wt% of the nicotinamide; 3-4 wt% of the glycerol; 3-4 wt% of the 1,3-butanediol; and the balance being deionized water.

[0010] By adopting the above technical solution, within the preferred mass percentage range, the surface charge and solvation layer thickness of each component are more likely to reach a balanced state. This often reduces flocculation and phase separation caused by cross-linking of macromolecular networks at high concentrations, thereby helping to maintain the thermodynamic stability of the system and further reducing the probability of precipitation separation during long-term storage.

[0011] Preferably, the peptide-modified resveratrol nanovesicle complex is prepared by the following steps: Obtain a plant nanovesicle dispersion; Resveratrol and anhydrous ethanol were mixed at a mass ratio of 1:10 to obtain a resveratrol solution; 50-60 parts by weight of the plant nanovesicle dispersion and 1-2 parts by weight of the resveratrol solution were added to a sealed reaction vessel and mixed to form a mixed solution; nitrogen gas was continuously introduced under the liquid surface for 5-10 minutes to make the mixed solution reach nitrogen saturation. Maintain a micro-pressure nitrogen environment of 0.1-0.15MPa in the sealed reactor, perform intermittent ultrasonic treatment, set the ultrasonic power to 120-130W, ultrasonic for 15s, intermittent for 15s, cool in an ice-water bath, repeat 3-5 cycles, after treatment, incubate at 37℃ for 1-2h, and centrifuge to obtain the uncrosslinked resveratrol sustained-release complex. The uncrosslinked resveratrol sustained-release complex was placed in a jacketed reactor, and the system temperature of the jacketed reactor was maintained at 10-15℃. A carbonate buffer system was added to adjust the pH value to 7.8-8.2. The pentapeptide lyophilized powder was dissolved in 10 times its weight of deoxygenated deionized water to prepare a diluted peptide solution. Turn on the stirring of the jacketed reactor and set the speed to 200-300 rpm. Introduce sterile air and slowly add the diluted peptide solution dropwise into the jacketed reactor over 30-40 minutes. After the addition is complete and the reaction continues for 15 minutes, slowly add 0.1 mol / L citric acid aqueous solution to adjust the pH value of the system in the jacketed reactor back to 5.5-6.0, thereby obtaining the peptide-modified resveratrol nanovesicle complex.

[0012] The preparation mechanism of peptide-modified resveratrol nanovesicle complexes mainly involves two processes: physical encapsulation and interfacial reaction. During operation under micro-pressure nitrogen, the nitrogen-saturated solution significantly inhibits the oxidation pathway of resveratrol during ultrasonic cavitation. The collapse of cavitation bubbles generated by intermittent ultrasound produces microjets, causing instantaneous opening of the lipid bilayer of the plant nanovesicles, allowing resveratrol molecules in the solution to enter the vesicle lumen or hydrophobic layer. Combined with intermittent ultrasound and ice-water bath cooling to control heat accumulation, the subsequent incubation stage allows the deformed vesicle membrane to reclose and reassemble, thus achieving physical encapsulation of resveratrol. After encapsulation, in a weakly alkaline environment with a pH of 7.8-8.2, the membrane proteins on the surface of the plant nanovesicles are partially unfolded, exposing natural thiol groups. Slowly adding a diluted peptide solution and introducing sterile air allows trace amounts of oxygen in the air to act as an oxidant, initiating an interfacial oxidative coupling reaction between the thiol groups in the pentapeptide and the vesicle surface groups. The reaction temperature is controlled at 10-15℃ primarily to slow down the self-polymerization rate of free peptides in the aqueous phase, allowing the coupling reaction to dominate the interfacial binding process. After the reaction is complete, the pH is adjusted back to 5.5-6.0 to cause the vesicle membrane proteins to shrink, aiming to lock the binding sites and terminate the reaction. Ultimately, peptides are covalently grafted onto the vesicle surface, forming an outer hydrophilic peptide structure.

[0013] Preferably, the purified free amino acid sequence in the pentapeptide freeze-dried powder is Glu-Cys-Gly-Cys-Trp.

[0014] By employing the above-described technical solution, the sequence contains two cysteine ​​residues, providing the necessary highly reactive thiol groups for the aforementioned oxidation reaction. Spatially, glutamate and tryptophan are located at opposite ends of the peptide chain. After oxidative binding to the vesicle surface, the free tryptophan and glutamate residues extend outwards, providing amphiphilic recognition sites, which theoretically helps increase the penetration rate of the complex in the interstitial spaces of skin tissue.

[0015] Preferably, the bamboo fungus egg-paper mulberry seed compound fermentation extract is prepared through the following steps: Take fresh bamboo fungus eggs and add 50wt% ethanol aqueous solution at a mass-volume ratio of 1:8-10g / mL. Under constant temperature of 50-52℃, ultrasonically extract for 40-50min to obtain the extract. After removing the ethanol from the extract, centrifuge at 3000-3200rpm for 10-20min and take the supernatant as the concentrated ethanol extract of bamboo fungus eggs. Take dried Broussonetia papyrifera fruit powder, add 95wt% ethanol aqueous solution at a mass-to-volume ratio of 1:18-20 g / mL and soak in a sealed container for 12 hours. Percolate extract is obtained by percolation at a flow rate of 30-40 mL / min. The percolate is then distilled under reduced pressure to obtain an extract. The extract is mixed and suspended with deionized water at 40-42℃ at a mass ratio of 1:5-6. Liquid-liquid extraction is performed using ethyl acetate to obtain an extract phase. The extract phases are combined and concentrated to 1 / 10 of the original volume. 1,3-propanediol is added at 3-5 times the weight of the extract and stirred until homogeneous to obtain a Broussonetia papyrifera fruit active ingredient solution. The concentrated alcohol extract of bamboo fungus egg and the active ingredient solution of paper mulberry fruit are mixed at a mass ratio of 3-5:1 to obtain a mixture. The mixture is sterilized and filtered to obtain a sterile filtrate. 5 wt% of live Lactobacillus rhamnosus bacteria activated to an optical density OD600 of 1.2-1.5 are added to the sterile filtrate to obtain a fermentation mixture. The fermentation mixture is aerobically fermented at 37℃ and 220-240 rpm for 48-50 hours to obtain a fermentation broth. The fermentation broth is centrifuged at 4℃ and 10000 rpm, and the supernatant is collected. The supernatant is sterilized and filtered to obtain the bamboo fungus egg-paper mulberry fruit compound fermentation extract.

[0016] By employing the above-mentioned technical solution, the fermentation extraction mechanism primarily involves substrate dissociation and biotransformation by microbial enzymes. In this system, the concentrated alcohol extract of bamboo fungus provides the substrate, while the active ingredient solution of paper mulberry fruit provides flavonoid glycosides. During aerobic fermentation, *Lactobacillus rhamnosus* secretes glycoside hydrolases and esterases, cleaving the glycosidic bonds in the flavonoid glycoside molecules of paper mulberry fruit, promoting the dissociation of the originally poorly water-soluble and large-molecule bound flavonoids into free aglycones. The fermentation reaction increases the exposed surface area of ​​the active substances, and the lactic acid produced by microbial metabolism regulates the pH value of the extract system, which plays a positive role in improving the compatibility of multiple components in the final aqueous matrix system.

[0017] Preferably, the rose extract is prepared by the following steps: Select fresh rose petals, wash and drain the surface water, and add distilled water at a mass ratio of rose petals to distilled water of 1:8-10 to obtain a solid-liquid mixture. The solid-liquid mixture was placed in a constant temperature ultrasonic device, the water bath temperature was controlled at 40-45℃, the ultrasonic power was set at 200-300W, and the extraction was carried out for 30-40 minutes to obtain the extract. The extract is initially filtered through a 300-mesh filter cloth to obtain a primary filtrate. The primary filtrate is then transferred to a centrifuge and centrifuged at 4°C and 5000-6000 rpm for 15-20 minutes. The supernatant is collected and then finely filtered through a microporous membrane with a pore size of 0.45 μm. The resulting fine filtrate is the rose extract stock solution.

[0018] By employing the above-mentioned technical solutions, water bath heating combined with ultrasonic cavitation helps to break down cell walls, thereby increasing the dissolution rate of water-soluble components. Low-temperature centrifugation and microporous membrane filtration effectively remove colloidal impurities and large particulate matter, reducing the turbidity of the original solution. As the basic aqueous phase component of the composition, the filtered rose extract can, to a certain extent, reduce the possibility of precipitation when mixed with macromolecular substances, thus helping to maintain the physicochemical homogeneity of the composition system.

[0019] Secondly, the present invention provides a method for preparing a whitening and anti-aging skincare composition containing rose extract, comprising the following steps: Sodium hyaluronate, nicotinamide, glycerin, 1,3-butanediol and deionized water were added to a homogenizing reaction vessel, and the water bath was turned on to raise the temperature. Stirring was started and continued until the solid raw materials were completely dissolved to obtain an aqueous matrix. Rose extract, bamboo fungus egg-paper mulberry fruit complex fermentation extract and peptide-modified resveratrol nanovesicle complex were added slowly to an aqueous matrix in sequence, while maintaining the temperature of the system in the homogenizing reaction vessel and continuously mixing and stirring to obtain a mixture. After mixing evenly, turn on the cooling circulation system of the homogenizing reactor to slowly cool the mixture to room temperature of 25°C, and then discharge the mixture to obtain a whitening and anti-aging skin care composition containing rose extract.

[0020] By adopting the above technical solutions, the mechanism of the preparation method mainly revolves around phase regulation and feeding sequence control, in order to construct a relatively stable homogeneous dispersion system.

[0021] In the initial preparation of the aqueous phase, sodium hyaluronate, nicotinamide, and polyols are heated and stirred in deionized water. Under thermodynamic drive, the polymer chains of sodium hyaluronate are stretched and hydrated, forming a basic three-dimensional hydrogen bond network with glycerol and 1,3-butanediol, resulting in a homogeneous aqueous matrix. This process helps to alleviate the encapsulation and agglomeration phenomenon caused by the competition for water molecules when polymer materials are directly mixed with other complex bioactive components.

[0022] Subsequently, a specific sequence was used to control the surface tension and solubility gradient of the system. First, rose extract and fermentation extract were added to ensure a relatively uniform distribution of the water-soluble active substances within the three-dimensional hydrogen-bonded network, achieving dissolution equilibrium. Finally, a peptide-modified resveratrol nanovesicle complex was added to disperse the vesicle structure in a stabilized, low-tension aqueous matrix. The subsequent addition of the vesicle complex was primarily to prevent damage from prolonged high mechanical shear forces during the initial solid dissolution stage, reducing the risk of vesicle rupture or aggregation and sedimentation due to excessively high local concentrations.

[0023] During the cooling stage after uniform mixing, the thermal motion between molecules in the system is gradually reduced by slow cooling, thereby stabilizing the polymer network, maintaining the physical retention of nanovesicles, and thus solidifying the microscopic uniform structure of the composition.

[0024] Preferably, in the steps of adding sodium hyaluronate, nicotinamide, glycerin, 1,3-butanediol and deionized water into a homogenizing reaction vessel, turning on the water bath to heat up, and turning on the stirring, the water bath is heated to 40-45°C, and the stirring speed is set to 300-400 rpm.

[0025] By employing the above technical solution, a temperature of 40-45℃ provides the activation energy required for the dissolution of solid molecules, breaking the aggregation forces between sodium hyaluronate molecules. This also takes into account the potential for hydrolysis and discoloration of nicotinamide at excessively high temperatures. A constant shear rate of 300-400 rpm creates a flow field within the homogenizing pan that combines macroscopic laminar and microscopic turbulent flow, accelerating the mass transfer rate at the solid-liquid interface. This helps shorten the preparation cycle of the aqueous matrix and reduces the residue of undissolved particles.

[0026] Preferably, in the step of slowly adding rose extract, bamboo fungus egg-paper mulberry fruit complex fermentation extract and peptide-modified resveratrol nanovesicle complex to the aqueous matrix in sequence, maintaining the system temperature in the homogenizing reaction vessel and continuously mixing and stirring to obtain a mixture, the system temperature is maintained at 40-45℃, the stirring speed is set at 300-400 rpm, and the continuous mixing and stirring time is 20-30 min.

[0027] By employing the above technical solution, maintaining a constant temperature environment of 40-45℃ ensures that the basic aqueous matrix is ​​in a low kinetic viscosity state, which is conducive to the rapid convection and diffusion of the subsequently added liquid extract in the system. Simultaneously, this upper temperature limit typically prevents thermal denaturation or structural depolymerization of heat-sensitive nanovesicle complexes and biomolecules in the fermentation broth. A stirring time of 20-30 minutes provides a relatively sufficient mixing process, allowing for better molecular-scale interpenetration between the aqueous matrix molecules and the additives, promoting a thermodynamically homogeneous distribution at the phase interfaces.

[0028] Preferably, in the step of slowly cooling the mixture to room temperature of 25°C by activating the cooling circulation system of the homogenizing reactor and discharging the material, the cooling rate is 1.5-2.5°C / min.

[0029] By employing the above technical solution, a programmed cooling rate of 1.5-2.5℃ / min appropriately controls the physical process of viscosity increase in the system. This cooling slope largely alleviates the localized solute supersaturation precipitation caused by sudden temperature drops and reduces the risk of microphase separation due to intense thermal convection. As the temperature decreases at a uniform rate, the polymer hydrogen bond network in the system contracts smoothly, thereby uniformly locking nanovesicles and water-soluble small molecule active substances within the gel network framework. This is of practical significance for ensuring the macroscopic rheological stability of the finished product and its ability to remain intact during long-term storage.

[0030] This invention provides a whitening and anti-aging skincare composition containing rose extract and its preparation method. It possesses the following beneficial effects: First, this invention improves upon the shortcomings of resveratrol, such as poor water solubility and easy oxidative degradation, by constructing a peptide-modified resveratrol nanovesicle complex as the core delivery system. Using plant nanovesicles as the basic carrier, their natural lipid shell physically isolates them from external light and oxygen while retaining the endogenous antioxidant capacity of native flavonoids. Combining intermittent ultrasound and isothermal incubation processes, resveratrol is effectively loaded into the vesicles and transformed into a water-dispersible complex. Furthermore, a specific sequence pentapeptide covalently grafted onto the outer layer of the vesicles contains cysteine ​​and tryptophan residues. The indole ring structure of tryptophan enhances the absorption of ultraviolet light, while the sulfhydryl group of cysteine ​​participates in redox regulation. This peptide structure can mimic skin repair signals during transdermal penetration, promoting the synthesis of collagen and elastin by fibroblasts. This structure, combining internal encapsulation and external modification, not only reduces the instantaneous stimulation of the skin by free active ingredients but also achieves a multi-pathway anti-aging and repairing effect through slow release.

[0031] Secondly, this invention employs a combined extraction and targeted fermentation process to prepare a bamboo fungus egg-paper mulberry fruit composite fermentation extract, improving the extraction purity and bioavailability of multiple active ingredients. In the extraction stage, traditional water extraction is abandoned; instead, an alcohol extraction process is used to dissolve the weakly polar whitening components in the bamboo fungus egg, and ethyl acetate extraction is used to enrich the flavonoids and phenolic components in the paper mulberry fruit, eliminating interference from a large number of water-soluble impurities at the initial stage. Subsequently, *Lactobacillus rhamnosus* is introduced for transformation treatment, utilizing microbial enzymes to cleave the glycosidic bonds in flavonoid glycoside molecules, causing the large-molecule bound flavonoids to dissociate into free aglycones that are easily absorbed transdermally. This treatment significantly increases the dissolution rate of polyphenols and amino acids, giving the mixed extract superior free radical scavenging ability compared to single raw materials, providing substantial antioxidant support in inhibiting pigmentation.

[0032] Third, this invention provides a stable and synergistic skin-whitening and anti-aging skincare composition system. By orderly compounding a peptide-modified vesicle complex, a compound fermentation extract, rose extract, sodium hyaluronate, and niacinamide, a microscopically uniform dispersion network is constructed in an aqueous matrix. The basic network framework formed by sodium hyaluronate and polyols effectively traps nanoscale vesicles and stabilizes fermentation metabolites, while the rose extract and other ingredients provide a mild solvent environment. This composition overcomes the technical bottlenecks of poor compatibility and flocculation that often occur when directly mixing multiple complex plant extracts, balancing the macroscopic rheological stability and microscopic permeability of the formulation. This allows the active components to synergistically intervene in melanin production and skin oxidative damage pathways after application. Attached Figure Description

[0033] Figure 1 The flowchart shows the preparation process of the whitening and anti-aging composition containing rose extract used in the preparation examples and embodiments of the present invention.

[0034] Figure 2 This is a high-performance liquid chromatogram of the resveratrol sustained-release complex filtrate of the present invention.

[0035] Figure 3 This is a rheological frequency scan of the energy storage modulus of the finished skincare composition of the present invention. Detailed Implementation

[0036] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. 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.

[0037] The following embodiments are further illustrations of the present invention, but should not be construed as limiting the scope of protection of the present invention. Unless otherwise specified, the processes and conditions used in the embodiments are conventional processes and conditions in the art.

[0038] The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Unless otherwise specified, all conventional solvents and reagents are commercially available analytical grade or higher grade products.

[0039] Fresh double-petaled red rose petals are used, with sepals and impurities removed. Bamboo fungus eggs are made from freshly picked bamboo shoots. Dried, ripe paper mulberry seeds are used. Dried chamomile powder, pulverized through a 60-mesh sieve, is used. Commercially available freeze-dried Lactobacillus rhamnosus bacterial powder with a viable count ≥1.0 × 10⁻⁶ is used. 10 CFU / g.

[0040] Sodium hyaluronate is a linear high-molecular-weight polysaccharide polymer composed of alternating disaccharide units of D-glucuronic acid and N-acetyl-D-glucosamine, with CAS number 9067-32-7 and a molecular weight range of 800,000–1,200,000 Da. Resveratrol's chemical name is trans-3,4',5-trihydroxystilbene, with the molecular formula C14H12O3, CAS number 501-36-0, and purity ≥99.0%. Nicotinamide's chemical name is 3-pyridinecarboxamide, CAS number 98-92-0, and purity ≥99.0%. 1,3-Butanediol's CAS number is 107-88-0. Glycerin's CAS number is 56-81-5.

[0041] The CAS number for the 2-chlorotriphenylmethyl chloride resin required for solid-phase synthesis is 42074-68-0, with a degree of substitution ranging from 0.8 to 1.2 mmol / g; the chemical name for Fmoc-Trp(Boc)-OH is Nα-Fmoc-N(in)-Boc-L-tryptophan, with CAS number 143824-78-6 and a purity ≥98.0%; the chemical name for Fmoc-Cys(Trt)-OH is N-Fmoc-S - Triphenylmethyl-L-cysteine, CAS No. 103213-32-7, purity ≥98.0%; Fmoc-Gly-OH, chemical name N-Fmoc-glycine, CAS No. 29022-11-5, purity ≥98.0%; Fmoc-Glu(OtBu)-OH, chemical name N-Fmoc-L-glutamic acid 5-tert-butyl ester, CAS No. 71989-18-9, purity ≥98.0%.

[0042] Preparation Example 1: This preparation example provides a method for preparing rose extract stock solution. Please refer to the appendix. Figure 1 This includes the following steps: S11: Select fresh rose petals, wash and remove impurities, drain the surface water, and add distilled water at a ratio of 1:8 between the mass of rose petals and distilled water.

[0043] S12: Place the solid-liquid mixture in a constant temperature ultrasonic device, control the water bath temperature at 40℃, set the ultrasonic power to 200W, and extract continuously for 30 minutes.

[0044] S13: The extract was initially filtered through a 300-mesh filter cloth to remove large plant residues. The filtrate was then transferred to a centrifuge and centrifuged at 4°C and 5000 rpm for 15 minutes.

[0045] S14: Collect the supernatant from centrifugation and filter it through a microporous membrane with a pore size of 0.45μm. The resulting filtrate is the rose extract.

[0046] Preparation Example 2: This preparation example provides a method for preparing rose extract stock solution. Please refer to the appendix. Figure 1 This includes the following steps: S21: Select fresh rose petals, wash and remove impurities, drain the surface water, and add distilled water at a ratio of 1:9 between the mass of rose petals and distilled water.

[0047] S22: Place the solid-liquid mixture in a constant temperature ultrasonic device, control the water bath temperature to 42℃, set the ultrasonic power to 250W, and extract continuously for 35 minutes.

[0048] S23: The extract was initially filtered through a 300-mesh filter cloth to remove large plant residues. The filtrate was then transferred to a centrifuge and centrifuged at 4°C and 5500 rpm for 17 minutes.

[0049] S24: Collect the supernatant from centrifugation and filter it through a microporous membrane with a pore size of 0.45μm. The resulting filtrate is the original rose extract.

[0050] Preparation Example 3: This preparation example provides a method for preparing rose extract stock solution. Please refer to the appendix. Figure 1 This includes the following steps: S31: Select fresh rose petals, wash and remove impurities, drain the surface water, and add distilled water at a ratio of 1:10 between the mass of rose petals and distilled water.

[0051] S32: Place the solid-liquid mixture in a constant temperature ultrasonic device, control the water bath temperature at 45℃, set the ultrasonic power to 300W, and extract continuously for 40 minutes.

[0052] S33: The extract was initially filtered through a 300-mesh filter cloth to remove large plant residues. The filtrate was then transferred to a centrifuge and centrifuged at 4°C and 6000 rpm for 20 minutes.

[0053] S34: Collect the supernatant from centrifugation and filter it through a microporous membrane with a pore size of 0.45μm. The resulting filtrate is the original rose extract.

[0054] Preparation Example 4: This preparation example provides a method for preparing a compound fermentation extract of bamboo fungus egg and paper mulberry fruit. Refer to the appendix for details. Figure 1 This includes the following steps: S41: Take fresh bamboo fungus eggs and add 50wt% ethanol aqueous solution at a mass-to-volume ratio of 1:8g / mL. Under constant temperature of 50℃, use an ultrasonic extraction device to extract for 40min. After removing the ethanol from the extract using a rotary evaporator under reduced pressure, place it in a centrifuge and centrifuge at 3000rpm for 10min. Take the supernatant as the concentrated ethanol extract of bamboo fungus eggs.

[0055] S42: Take dried Broussonetia papyrifera fruit powder, add 95wt% ethanol aqueous solution at a mass-to-volume ratio of 1:18 g / mL and soak in a sealed container for 12 hours. Percolate extract at a flow rate of 30 mL / min. Obtain extract by vacuum distillation. Mix extract with deionized water at 40℃ at a mass ratio of 1:5 and suspend. Perform multiple liquid-liquid extractions with ethyl acetate. Combine the extract phases and concentrate under vacuum to 1 / 10 of the original volume. Add 1,3-propanediol at 3 times the weight of the extract. Stir and mix well with a stirrer. Purify under vacuum to remove residues and obtain Broussonetia papyrifera fruit active ingredient solution.

[0056] S43: Mix the concentrated alcohol extract of bamboo fungus egg with the active ingredient solution of paper mulberry fruit at a mass ratio of 3:1. Pump the mixture into a hollow fiber sterile filtration membrane system with a pore size of no more than 0.22 μm for cold sterilization at room temperature. Add 5 wt% of live Lactobacillus rhamnosus activated to an optical density OD600 of 1.2 to the sterile filtrate. Place the mixture in a fermenter and ferment aerobically at 37℃ and 220 rpm for 48 h. Centrifuge the fermentation broth at 4℃ and 10000 rpm for 5-10 min. Filter the supernatant through a filter membrane with a pore size of 0.22 μm to obtain the bamboo fungus egg-paper mulberry fruit compound fermentation extract.

[0057] Preparation Example 5: This preparation example provides a method for preparing a compound fermentation extract of bamboo fungus egg and paper mulberry fruit. Refer to the appendix for details. Figure 1 This includes the following steps: S51: Take fresh bamboo fungus eggs and add 50wt% ethanol aqueous solution at a mass-to-volume ratio of 1:9g / mL. Under constant temperature of 51℃, use an ultrasonic extraction device to extract for 45min. After removing the ethanol from the extract by a vacuum rotary evaporator, place it in a centrifuge and centrifuge at 3100rpm for 15min. Take the supernatant as the concentrated ethanol extract of bamboo fungus eggs.

[0058] S52: Take dried Broussonetia papyrifera fruit powder, add 95wt% ethanol aqueous solution at a mass-to-volume ratio of 1:19 g / mL and soak in a sealed container for 12 h. Percolate extract at a flow rate of 35 mL / min. Obtain extract by vacuum distillation. Mix extract with deionized water at 41℃ at a mass ratio of 1:5.5 and suspend. Perform multiple liquid-liquid extractions with ethyl acetate. Combine the extract phases and concentrate under vacuum to 1 / 10 of the original volume. Add 1,3-propanediol at 4 times the weight of the extract. Stir and mix well with a stirrer. Purify under vacuum to remove residues and obtain Broussonetia papyrifera fruit active ingredient solution.

[0059] S53: The concentrated alcohol extract of bamboo fungus egg and the active ingredient solution of paper mulberry fruit were mixed at a mass ratio of 4:1. The mixture was pumped into a hollow fiber ultrafiltration membrane system with a pore size of no more than 0.22 μm for cold sterilization at room temperature. 5 wt% of live Lactobacillus rhamnosus activated to an optical density OD600 of 1.35 was added to the sterile filtrate. The mixture was placed in a fermenter and aerobic fermented at 37℃ and 230 rpm for 49 h. The fermentation broth was centrifuged at 4℃ and 10,000 rpm. The supernatant was then filtered through a filter membrane with a pore size of 0.22 μm for sterilization to obtain the bamboo fungus egg-paper mulberry fruit compound fermentation extract.

[0060] Preparation Example 6: This preparation example provides a method for preparing a compound fermentation extract of bamboo fungus egg and paper mulberry fruit. Refer to the appendix for details. Figure 1 This includes the following steps: S61: Take fresh bamboo fungus eggs and add 50wt% ethanol aqueous solution at a mass-to-volume ratio of 1:10g / mL. Under constant temperature of 52℃, use an ultrasonic extraction device to extract for 50min. After removing the ethanol from the extract using a rotary evaporator under reduced pressure, centrifuge at 3200rpm for 20min and take the supernatant as the concentrated ethanol extract of bamboo fungus eggs.

[0061] S62: Take dried Broussonetia papyrifera fruit powder, add 95wt% ethanol aqueous solution at a mass-to-volume ratio of 1:20 g / mL and soak in a sealed container for 12 h. Percolate extract at a flow rate of 40 mL / min. Obtain extract by vacuum distillation. Mix extract with deionized water at 42℃ at a mass ratio of 1:6 and suspend. Perform multiple liquid-liquid extractions with ethyl acetate. Combine the extract phases and concentrate under vacuum to 1 / 10 of the original volume. Add 1,3-propanediol at 5 times the weight of the extract. Stir and mix well with a stirrer. Purify under vacuum to remove residues and obtain Broussonetia papyrifera fruit active ingredient solution.

[0062] S63: Mix the concentrated alcohol extract of bamboo fungus egg with the active ingredient solution of paper mulberry fruit at a mass ratio of 5:1. Pump the mixture into a hollow fiber ultrafiltration membrane system with a pore size of no more than 0.22 μm for cold sterilization at room temperature. Inoculate 5 wt% of live Lactobacillus rhamnosus bacteria activated to an optical density OD600 of 1.5 into the sterile filtrate. Place the mixture in a fermenter and ferment aerobically at 37℃ and 240 rpm for 50 h. After centrifuging the fermentation broth at 4℃ and 10,000 rpm, filter the supernatant through a filter membrane with a pore size of 0.22 μm to obtain the bamboo fungus egg-paper mulberry fruit compound fermentation extract.

[0063] Preparation Example 7: This preparation example provides a method for preparing a custom-defined sequence pentapeptide. Please refer to the appendix. Figure 1 This includes the following steps: S71: 2-chlorotriphenylmethyl chloride resin with a substitution degree of 1.0 mmol / g was selected as the solid-phase support and fully swollen in dichloromethane. The 9-fluorenemethoxycarbonyl standard solid-phase synthesis strategy was adopted, and a mixed solution of piperidine and N,N-dimethylformamide was used as the deprotecting agent. Coupling reagents were added, and side-chain protected amino acid derivatives were sequentially coupled from the carbon terminus to the nitrogen terminus according to the target sequence: Fmoc-Trp(Boc)-OH, Fmoc-Cys(Trt)-OH, Fmoc-Gly-OH, Fmoc-Cys(Trt)-OH, and Fmoc-Glu(OtBu)-OH.

[0064] S72: After the peptide chain elongation is complete, a mixed cutting solution prepared by trifluoroacetic acid, deionized water, triisopropylsilane and 1,2-ethylenedithiol in a volume ratio of 92.5:2.5:2.5:2.5 is added to the fully protected peptide resin, and the dissociation reaction is carried out for 2.5 hours.

[0065] S73: After filtering to remove resin residue, the cutting fluid was concentrated and slowly added dropwise to pre-cooled methyl tert-butyl ether to precipitate crude peptide. The precipitate was collected by centrifugation and washed three times with methyl tert-butyl ether. After redissolving in acetonitrile aqueous solution, it was freeze-dried to obtain a purified free amino acid sequence of a custom pentapeptide with the sequence Glu-Cys-Gly-Cys-Trp. The purity was 98.5% as determined by high performance liquid chromatography, and the molecular weight was consistent with the theoretical value as determined by electrospray ionization mass spectrometry.

[0066] Preparation Example 8: This preparation example provides a method for preparing peptide-modified resveratrol nanovesicle complexes. Refer to the appendix for details. Figure 1 This includes the following steps: S81: Chamomile powder was dispersed in 0.01 mol / L phosphate buffer at 4℃ and pH 7.4. After soaking for 48 h, the juice was mechanically extracted. The filtrate was centrifuged at 4℃ for 1500×g for 10 min, 5000×g for 20 min, and 10000×g for 30 min to remove macromolecular impurities and cell debris. The supernatant was concentrated by ultrafiltration membrane with a molecular weight cutoff of 100 kDa and then ultracentrifuged at 100000×g for 90 min. The vesicle precipitate at the bottom was collected and resuspended in phosphate buffer to obtain plant nanovesicle dispersion.

[0067] S82: Mix resveratrol and anhydrous ethanol at a mass ratio of 1:10 to completely dissolve the resveratrol and obtain a resveratrol solution; add 50 parts by weight of plant nanovesicle dispersion and 1 part by weight of resveratrol solution to a sealed reaction vessel and mix; use a bottom-flow venting pipe to introduce nitrogen gas with a purity of not less than 99.9% into the liquid surface at a constant rate and continue to replace for 5 minutes until the solution reaches nitrogen saturation.

[0068] S83: Maintain a micro-pressure nitrogen environment of 0.1 MPa in the sealed reactor, and use a probe-type ultrasonic disruptor for intermittent ultrasonic treatment. Set the power to 120W, ultrasonic for 15s, intermittent for 15s, and cool in an ice-water bath. Repeat 3 cycles. After treatment, place in a constant temperature shaker and incubate at 37℃ for 1h. Remove unencapsulated free drug by centrifugation through a 10kDa ultrafiltration tube to obtain uncrosslinked resveratrol sustained-release complex.

[0069] S84: Place the uncrosslinked resveratrol sustained-release complex in a jacketed reactor, maintain the system temperature at 10°C by using a refrigeration circulating liquid, and adjust the pH to 7.8 by adding a carbonate buffer system.

[0070] S85: Dissolve the custom pentapeptide lyophilized powder synthesized in Preparation Example 7 in 10 times its weight of deoxygenated deionized water to prepare a diluted peptide solution.

[0071] S86: Turn on the jacketed reactor and set the stirring speed to 200 rpm. Introduce a small amount of sterile air into the system through a microporous aeration plate. Use a high-precision peristaltic pump to slowly add the diluted peptide solution to the system at a constant flow rate over 30 minutes to carry out the interfacial oxidation and binding reaction, so that the thiol groups in the pentapeptide undergo controlled oxidation and promote the formation of a stable bond between the pentapeptide and the surface of resveratrol nanovesicles. After the addition is completed and the reaction continues for 15 minutes, slowly add 0.1 mol / L citric acid aqueous solution to adjust the pH of the system back to 5.5 to terminate the oxidation reaction and obtain the peptide-modified resveratrol nanovesicle complex.

[0072] Preparation Example 9: This preparation example provides a method for preparing peptide-modified resveratrol nanovesicle complexes. Refer to the appendix for details. Figure 1 This includes the following steps: S91: Chamomile powder was dispersed in 0.01 mol / L phosphate buffer at 4℃ and pH 7.4. After soaking for 48 h, the juice was mechanically extracted. The filtrate was centrifuged at 4℃ for 1500×g for 10 min, 5000×g for 20 min, and 10000×g for 30 min to remove macromolecular impurities and cell debris. The supernatant was concentrated by ultrafiltration membrane with a molecular weight cutoff of 100 kDa and then ultracentrifuged at 100000×g for 90 min. The vesicle precipitate at the bottom was collected and resuspended in phosphate buffer to obtain plant nanovesicle dispersion.

[0073] S92: Mix resveratrol and anhydrous ethanol at a mass ratio of 1:10 to completely dissolve the resveratrol in the anhydrous ethanol. Add 55 parts by weight of the plant nanovesicle dispersion and 1.5 parts by weight of the resveratrol solution to a sealed reactor and mix. Use a bottom-flow venting pipe to introduce nitrogen gas with a purity of not less than 99.9% into the liquid surface at a constant rate and continue to replace for 8 minutes until the solution reaches nitrogen saturation.

[0074] S93: Maintain a micro-pressure nitrogen environment of 0.12 MPa in the sealed reactor, and perform intermittent ultrasonic treatment using a probe-type ultrasonic disruptor. Set the power to 125 W, ultrasonic for 15 s, intermittent for 15 s, and cool in an ice-water bath. Repeat 4 cycles. After treatment, place in a constant temperature shaker and incubate at 37 °C for 1.5 h. Remove unencapsulated free drug by centrifugation through a 10 kDa ultrafiltration tube to obtain uncrosslinked resveratrol sustained-release complex.

[0075] S94: The uncrosslinked resveratrol sustained-release complex was placed in a jacketed reactor, and the system temperature was maintained at 12°C by controlling the cooling circulating liquid. A carbonate buffer system was added to adjust the pH value to 8.0.

[0076] S95: Dissolve the custom pentapeptide lyophilized powder synthesized in Preparation Example 7 in 10 times its weight of deoxygenated deionized water to prepare a diluted peptide solution.

[0077] S96: Turn on the jacketed reactor and set the stirring speed to 250 rpm. Introduce a small amount of sterile air into the system through the microporous aeration disc. Use a high-precision peristaltic pump to slowly add the diluted peptide solution to the system at a constant flow rate over 35 min to carry out the interfacial oxidation and binding reaction. After the addition is completed and the reaction continues for 15 min, slowly add 0.1 mol / L citric acid aqueous solution to adjust the pH of the system back to 5.8 to terminate the oxidation reaction and obtain the peptide-modified resveratrol nanovesicle complex.

[0078] Preparation Example 10: This preparation example provides a method for preparing peptide-modified resveratrol nanovesicle complexes. Refer to the appendix for details. Figure 1 This includes the following steps: S101: Chamomile powder was dispersed in 0.01 mol / L phosphate buffer at 4℃ and pH 7.4. After soaking for 48 h, the juice was mechanically extracted. The filtrate was centrifuged at 4℃ for 1500×g for 10 min, 5000×g for 20 min, and 10000×g for 30 min to remove macromolecular impurities and cell debris. The supernatant was concentrated by ultrafiltration membrane with a molecular weight cutoff of 100 kDa and then ultracentrifuged at 100000×g for 90 min. The vesicle precipitate at the bottom was collected and resuspended in phosphate buffer to obtain plant nanovesicle dispersion.

[0079] S102: Mix resveratrol and anhydrous ethanol at a mass ratio of 1:10 to completely dissolve the resveratrol in the anhydrous ethanol. Add 60 parts by weight of the plant nanovesicle dispersion and 2 parts by weight of the resveratrol solution to a sealed reactor and mix. Use a bottom-flow venting pipe to introduce nitrogen gas with a purity of not less than 99.9% into the liquid surface at a constant rate and continue to replace for 10 minutes until the solution reaches nitrogen saturation.

[0080] S103: Maintain a micro-pressure nitrogen environment of 0.15MPa in the sealed reactor, and perform intermittent ultrasonic treatment using a probe-type ultrasonic disruptor. Set the power to 130W, ultrasonic for 15s, intermittent for 15s, and cool in an ice-water bath. Repeat 5 cycles. After treatment, place in a constant temperature shaker and incubate at 37℃ for 2h. Remove unencapsulated free drug by centrifugation through a 10kDa ultrafiltration tube to obtain uncrosslinked resveratrol sustained-release complex.

[0081] S104: The uncrosslinked resveratrol sustained-release complex was placed in a jacketed reactor, and the system temperature was maintained at 15°C by using a refrigeration circulating liquid. A carbonate buffer system was added to adjust the pH value to 8.2.

[0082] S105: Dissolve the custom pentapeptide lyophilized powder synthesized in Preparation Example 7 in 10 times its weight of deoxygenated deionized water to prepare a diluted peptide solution.

[0083] S106: Turn on the jacketed reactor and set the stirring speed to 300 rpm. Introduce a small amount of sterile air into the system through a microporous aeration disc. Use a high-precision peristaltic pump to slowly add the diluted peptide solution to the system at a constant flow rate over 40 minutes to carry out the interfacial oxidation and binding reaction. After the addition is complete and the reaction continues for 15 minutes, slowly add 0.1 mol / L citric acid aqueous solution to adjust the pH of the system back to 6.0 to terminate the oxidation reaction and obtain the peptide-modified resveratrol nanovesicle complex.

[0084] Example 1: This example provides a method for preparing a whitening and anti-aging skincare composition containing rose extract. (Refer to the attached document.) Figure 1 This includes the following steps: S1: Weigh each component according to the mass percentage, including 5 wt% of the polypeptide-modified resveratrol nanovesicle complex obtained in Preparation Example 8, 3 wt% of the bamboo fungus egg-paper mulberry fruit complex fermentation extract obtained in Preparation Example 4, 20 wt% of the rose extract obtained in Preparation Example 1, 0.1 wt% of sodium hyaluronate, 1 wt% of nicotinamide, 3 wt% of glycerol, 3 wt% of 1,3-butanediol, and the balance being deionized water; add sodium hyaluronate, nicotinamide, glycerol, 1,3-butanediol and deionized water into a homogenizing reaction vessel, turn on the water bath to heat to 40°C, turn on the stirring, set the stirring speed to 300 rpm, and continue stirring until the solid raw materials are completely dissolved to obtain an aqueous matrix.

[0085] S2: Slowly add the weighed rose extract, bamboo fungus egg-paper mulberry fruit complex fermentation extract and peptide-modified resveratrol nanovesicle complex to the aqueous phase matrix in sequence, keeping the system temperature in the homogenizing reaction vessel at 40℃ and the stirring speed at 300rpm, and continue mixing and stirring for 20min.

[0086] S3: After mixing evenly, turn on the cooling circulation system of the homogenizing reactor and slowly cool it to room temperature (25°C) at a cooling rate of 1.5°C / min. Discharge the material to obtain the finished skin care composition.

[0087] Example 2: This example provides a method for preparing a whitening and anti-aging skincare composition containing rose extract. (Refer to the attached document.) Figure 1 This includes the following steps: S1: Weigh each component according to the mass percentage, including 10wt% of the polypeptide-modified resveratrol nanovesicle complex obtained in Preparation Example 9, 6wt% of the bamboo fungus egg-paper mulberry fruit complex fermentation extract obtained in Preparation Example 5, 28wt% of the rose extract obtained in Preparation Example 2, 0.3wt% of sodium hyaluronate, 2wt% of nicotinamide, 4wt% of glycerol, 4wt% of 1,3-butanediol, and the balance being deionized water; add sodium hyaluronate, nicotinamide, glycerol, 1,3-butanediol and deionized water into a homogenizing reaction vessel, turn on the water bath to heat to 42°C, turn on the stirring, set the stirring speed to 350 rpm, and continue stirring until the solid raw materials are completely dissolved to obtain an aqueous matrix.

[0088] S2: Slowly add the weighed rose extract, bamboo fungus egg-paper mulberry fruit complex fermentation extract and peptide-modified resveratrol nanovesicle complex to the aqueous phase matrix in sequence, keeping the system temperature in the homogenizing reaction vessel at 42℃ and the stirring speed at 350rpm, and continue mixing and stirring for 25min.

[0089] S3: After mixing evenly, turn on the cooling circulation system of the homogenizing reactor and slowly cool it to room temperature (25°C) at a cooling rate of 2.0°C / min. Discharge the material to obtain the finished skin care composition.

[0090] Example 3: This example provides a method for preparing a whitening and anti-aging skincare composition containing rose extract. (Refer to the attached document.) Figure 1 This includes the following steps: S1: Weigh each component according to the mass percentage, including 15wt% of the polypeptide-modified resveratrol nanovesicle complex obtained in Preparation Example 10, 10wt% of the bamboo fungus egg-paper mulberry fruit complex fermentation extract obtained in Preparation Example 6, 35wt% of the rose extract obtained in Preparation Example 3, 0.5wt% of sodium hyaluronate, 3wt% of nicotinamide, 5wt% of glycerol, 5wt% of 1,3-butanediol, and the balance being deionized water; add sodium hyaluronate, nicotinamide, glycerol, 1,3-butanediol and deionized water into a homogenizing reaction vessel, turn on the water bath to heat to 45°C, turn on the stirring, set the stirring speed to 400 rpm, and continue stirring until the solid raw materials are completely dissolved to obtain an aqueous matrix.

[0091] S2: Slowly add the weighed rose extract, bamboo fungus egg-paper mulberry fruit complex fermentation extract and peptide-modified resveratrol nanovesicle complex to the aqueous phase matrix in sequence, keeping the system temperature in the homogenizing reaction vessel at 45℃ and the stirring speed at 400rpm, and continue mixing and stirring for 30min.

[0092] S3: After mixing evenly, turn on the cooling circulation system of the homogenizing reactor and slowly cool it to room temperature (25°C) at a cooling rate of 2.5°C / min. Discharge the material to obtain the finished skin care composition.

[0093] Example 4: This example provides a method for preparing a whitening and anti-aging skincare composition containing rose extract. (Refer to the attached document.) Figure 1 This includes the following steps: S1: Weigh each component according to the mass percentage, including 15wt% of the polypeptide-modified resveratrol nanovesicle complex obtained in Preparation Example 9, 3wt% of the bamboo fungus egg-paper mulberry fruit complex fermentation extract obtained in Preparation Example 5, 20wt% of the rose extract obtained in Preparation Example 2, 0.3wt% of sodium hyaluronate, 2wt% of nicotinamide, 4wt% of glycerol, 4wt% of 1,3-butanediol, and the balance being deionized water; add sodium hyaluronate, nicotinamide, glycerol, 1,3-butanediol and deionized water into a homogenizing reaction vessel, turn on the water bath to heat to 42°C, turn on the stirring, set the stirring speed to 350 rpm, and continue stirring until the solid raw materials are completely dissolved to obtain an aqueous matrix.

[0094] S2: Slowly add the weighed rose extract, bamboo fungus egg-paper mulberry fruit complex fermentation extract and peptide-modified resveratrol nanovesicle complex to the aqueous phase matrix in sequence, keeping the system temperature in the homogenizing reaction vessel at 42℃ and the stirring speed at 350rpm, and continue mixing and stirring for 25min.

[0095] S3: After mixing evenly, turn on the cooling circulation system of the homogenizing reactor and slowly cool it to room temperature (25°C) at a cooling rate of 2.0°C / min. Discharge the material to obtain the finished skin care composition.

[0096] Comparative Example 1: Compared with Example 2, the difference lies in the change of the mixing and cooling gelation process of the finished skin care composition. The steps S1, S2 and S3, "setting the stirring speed to 350 rpm at 42°C and continuously mixing" and "slowly cooling to room temperature (25°C) at a cooling rate of 2.0°C / min", are replaced with "conventional high-shear physical mixing of each component directly at 60°C using a homogenizer at a speed of 5000 rpm, followed by natural cooling to room temperature", with all other steps remaining the same.

[0097] Comparative Example 2: Compared with Example 2, the difference lies in the preparation process of the peptide-modified resveratrol nanovesicle complex. In preparing this complex (corresponding to steps S92 and S93 of Preparation Example 9), the steps of "continuously purging nitrogen into the liquid surface for 8 minutes using a bottom-flow venting pipe" and "maintaining a micro-pressure nitrogen environment of 0.12 MPa in the sealed reactor" were omitted. Dissolved oxygen in the system was not excluded, and ultrasonic encapsulation was performed directly under normal pressure and conventional air conditions. All other steps remained the same.

[0098] Comparative Example 3: Compared with Example 2, the difference lies in the preparation process of the peptide-modified resveratrol nanovesicle complex. In preparing this complex (corresponding to steps S94 and S96 of Preparation Example 9), the steps of "maintaining the system temperature at 12°C", "adding a carbonate buffer system to adjust the pH to 8.0", and "introducing a trace amount of sterile air into the system through a microporous aeration disc" were omitted. Instead of peptide interfacial oxidation and binding treatment, the diluted peptide solution was directly physically mixed with the resveratrol sustained-release complex at room temperature; all other steps remained the same.

[0099] Comparative Example 4: The difference from Example 2 is that the peptide sequence used to modify the nanovesicles is different. In preparing the peptide-modified resveratrol nanovesicle complex (corresponding to step S95 of Preparation Example 9), the custom pentapeptide with a biscysteine ​​thiol structure (Glu-Cys-Gly-Cys-Trp, corresponding to Preparation Example 7) used in the formulation was replaced by an equal mass of a commercially available conventional anti-aging peptide without free thiol groups (palmitoyl pentapeptide-4). The remaining preparation process and interface oxidation treatment conditions were the same.

[0100] Comparative Example 5: Compared with Example 2, the difference lies in the aqueous macromolecular components of the finished skincare composition. The "6wt% bamboo fungus egg-paper mulberry fruit complex fermentation extract (obtained in Preparation Example 5)" added in step S1 of Example 2 was replaced by an equal mass of a mixture of bamboo fungus egg alcohol extract concentrate and paper mulberry fruit active ingredient solution without Lactobacillus rhamnosus fermentation treatment. The mixture was prepared according to the 4:1 mass ratio of bamboo fungus egg alcohol extract concentrate to paper mulberry fruit active ingredient solution in Preparation Example 5, but without Lactobacillus rhamnosus inoculation and fermentation treatment; all other components and process steps were the same.

[0101] Test Example 1: Determination of Encapsulation Efficiency and Drug Loading Rate of Resveratrol Sustained-Release Complex Test procedure: The experimental subjects were the peptide-modified resveratrol nanovesicle complexes prepared in Examples 8-10, and the peptide-modified resveratrol nanovesicle complexes prepared according to the processes of Comparative Examples 2 and 3.

[0102] The content of free resveratrol was determined by high performance liquid chromatography. The detection conditions were as follows: ODS column, mobile phase of methanol / water (78% / 22% v / v), flow rate of 1 mL / min, column temperature of 30℃, injection volume of 20 μL, and UV detection wavelength of 280 nm.

[0103] After the final step of each group's replication preparation process is completed, the resulting complex suspension is taken, transferred into a 100kDa ultrafiltration tube, and centrifuged at 5000g for 20 minutes.

[0104] After centrifugation, separate the retentate from the upper layer and the filtrate from the lower layer of the ultrafiltration tube. Record the volume V of the retentate. 复合物 Record the volume V of the filtrate. 滤液 .

[0105] The filtrate was diluted with methanol, filtered through a 0.22 μm microporous membrane, and then injected for analysis under the set high-performance liquid chromatography (HPLC) conditions. The chromatogram was recorded, and the concentration of resveratrol (Cfree) in the filtrate was calculated based on the peak area. The formula for calculating the mass of free resveratrol is: mfree 游离 =C 游离 ×V 滤液 .

[0106] Take 1 mL of the retentate and place it in a 10 mL volumetric flask. Add 8 mL of methanol and sonicate in a water bath for 1 hour. Dilute to the mark with methanol and mix well. Filter using a 0.22 μm microporous membrane. Determine the resveratrol concentration C of the diluted retentate according to high performance liquid chromatography (HPLC) conditions. 稀释 Calculate the total resveratrol concentration in the retentate: C 总 =C 稀释 ×10, total resveratrol mass: m 总 =C 总 ×V 复合物 .

[0107] Take 5 mL of the retentate and place it into a pre-weighed weighing bottle. Freeze-dry the mixture at -50°C and a pressure less than 10 Pa until constant weight is achieved. Weigh the dried complex and obtain its mass m. 干重 The formula for calculating the total dry weight of the complex is: M = m 干重 ×(V) 复合物 / 5).

[0108] Calculate the encapsulation efficiency and drug loading rate using the formula. Encapsulation efficiency (%) = [(m... 总 -m 游离 ) / m 总 ]×100%; Drug loading rate (%) = [(m 总 -m 游离 ) / M]×100%.

[0109] Table 1. Results of encapsulation efficiency and drug loading of resveratrol sustained-release complex

[0110] Test Conclusion: Based on the test data in Table 1, the encapsulation efficiency of Examples 1-3 was 71.28%–74.05%, and the drug loading rate was 15.17%–17.86%. Figure 2 In the high-performance liquid chromatogram, the horizontal axis represents the retention time of the component in minutes, and the vertical axis represents the UV absorption intensity of the component at a wavelength of 280 nm in mA. The chromatographic peak appearing at a retention time of 5.5 min represents free resveratrol that did not enter the vesicles and remained in the filtrate. The solid chromatographic peak corresponding to Example 2 has an absorption intensity of less than 20 mA and a small peak area, indicating a low content of free resveratrol in the filtrate, corresponding to an encapsulation efficiency of 74.05%.

[0111] Comparative Example 2 did not employ nitrogen purging during the preparation process. When ultrasonic encapsulation was performed under conditions of maintained atmospheric pressure without purging dissolved oxygen, the shear strength generated by the collapse of cavitation bubbles differed from that under nitrogen purging. This mechanical action caused some damage to the lipid bilayer and membrane proteins of the plant vesicles. The decreased vesicle structural integrity reduced the internal space for resveratrol, and some unloaded resveratrol remained in the external solvent. This manifested in… Figure 2 In the study, the absorption intensity of the dashed chromatographic peak representing the filtrate of Comparative Example 2 increased to approximately 45 mAU at 5.5 min, indicating an increase in the concentration of free drug. The results showed that the encapsulation efficiency decreased to 48.73% and the drug loading rate decreased to 10.21%.

[0112] In Comparative Example 3, no buffer solution was added and the low-temperature reaction environment was not controlled during preparation; the step of introducing trace amounts of sterile air was also omitted. In the absence of weakly alkaline conditions and a controlled oxidation environment, the oxidation process of the thiol interface of the cysteine ​​residues in the pentapeptide was affected, reducing the stable binding degree between the pentapeptide and resveratrol nanovesicles, and failing to form the relatively stable interfacial protective structure seen in the examples. During ultrafiltration centrifugation of the drug-loaded vesicles, due to the lack of external cross-linking structure, some resveratrol was released from the lipid bilayer gap and entered the filtrate. Figure 2 In the figure, the absorption intensity of the streak chromatographic peak representing the filtrate of Comparative Example 3 increased to approximately 60 mAU, corresponding to an increase in the amount of free resveratrol in the filtrate. The encapsulation efficiency was determined to be 51.62%, and the drug loading rate was 11.53%.

[0113] By combining the changes in chromatographic peaks with measured data parameters, the nitrogen-purging micro-pressure cavitation step and the peptide interface oxidation combination treatment increased the retention of resveratrol in the vesicle system and reduced the proportion of active ingredients released from the carrier into the solvent.

[0114] Test Example 2: Verification of the Rheological Properties of Composite Macromolecular Networks Test procedure: The test subjects were the finished skin care composition prepared in Example 2 and the composition prepared in Comparative Example 1.

[0115] Rheological parameters were tested using a rotational rheometer. The test platform was equipped with a parallel plate fixture with a diameter of 40 mm, and the test gap was set to 1.0 mm.

[0116] Place the composition sample on the rheometer test platform, press down the clamp to the set gap thickness, and use a scraper to remove the excess sample overflowing from the edge of the clamp; control the test environment temperature at 25℃ and let it stand for 5 minutes to reduce the interference of residual stress generated during the sample loading process on the test results.

[0117] The test strain amplitude was set to 1%, which is within the linear viscoelastic region of each composition sample.

[0118] Enable dynamic oscillation frequency scanning mode, set the scanning angular frequency range to 0.1 rad / s to 100 rad / s, and continuously acquire the instrument's test data.

[0119] Record the storage modulus (G') and loss modulus (G'') values ​​for each composition sample at different angular frequencies.

[0120] Table 2. Results of Rheological Parameter Measurement of Skin Care Composition

[0121] Test Conclusions: According to the data in Table 2, in Example 2, the measured energy storage modulus G' varied between 123.6 Pa and 242.8 Pa within the angular frequency scan range of 0.1–100 rad / s, and the G' value at each recording point was greater than the corresponding loss modulus G'' value. In Comparative Example 1, the G' value ranged from 8.2 Pa to 35.1 Pa, and within the frequency range of 0.1–10 rad / s, the recorded G'' value was greater than the actual G' value. In Comparative Example 5, the G' value ranged from 75.4 Pa to 291.5 Pa.

[0122] Combination Figure 3The rheological frequency scan of the storage modulus was analyzed. The horizontal axis represents angular frequency in rad / s, and the vertical axis represents storage modulus G' in Pa. The dual axes are logarithmically scaled. The solid line in the figure represents the change in storage modulus in Example 2. This solid line is in a higher value range within the set scanning frequency band, and shows a gentle upward trend as the angular frequency on the horizontal axis increases. Example 2 was prepared using a stirring temperature of 42℃ and a stirring speed of 350 rpm, with a cooling rate of 2.0℃ / min. These reaction parameters help preserve the structural integrity of the macromolecular polysaccharide segments and sodium hyaluronate segments in the bamboo fungus egg-paper porridge fruit complex fermentation extract, promoting intercalation and hydrogen bonding of the polymer segments during mixing. The cooling process facilitates the formation of a complex macromolecular network structure between sodium hyaluronate segments and polysaccharide segments in the fermentation extract, which are intertwined, entangled, and maintained by hydrogen bonding. This results in a composition exhibiting more pronounced elastic gel rheological characteristics, providing a grid framework support for the nanovesicles suspended within the composition.

[0123] The dashed line in the figure represents the change in storage modulus of Comparative Example 1, and the value of this dashed line on the ordinate is relatively low. Comparative Example 1 was prepared by homogenization at 60℃ and 5000 rpm. The high-speed shearing action during homogenization easily leads to the shearing and breakage of long polysaccharide chains in sodium hyaluronate and fermentation extract. After the long chain structure breaks, the gel network basis of the composition is weakened, the rheological characteristics change to viscous fluid, and its suspension and support effect on the internal encapsulated components is weakened.

[0124] The dashed line in the figure represents the change in storage modulus of Comparative Example 5. In the low-frequency range of 0.1–1.0 rad / s, the ordinate value of this dashed line is lower than the solid line corresponding to Example 2. In the high-frequency range of 10–100 rad / s, the ordinate value rises and exceeds the solid line corresponding to Example 2, and the overall slope of the curve is greater than that of Example 2. Comparative Example 5 uses carbomer aqueous solution instead of fermentation extract, lacking the network structure constructed with the complex fermentation polysaccharides. The single gel network structure composed of carbomer shows a higher response dependence to changes in external test frequencies, exhibiting a brittle characteristic in rheological tests, and lacking the structural buffering performance provided by polysaccharide interpenetrating crosslinks.

[0125] The data and graphs obtained from rheological tests indicate that the phase transition operation using medium-low speed stirring and controlled cooling preserves the integrity of the macromolecular skeleton in the composition, forming a network basis for suspending and carrying vesicle particles.

[0126] Test Example 3: DPPH Free Radical Scavenging and Tyrosinase Inhibition Experiment Test procedure: The experimental subjects were the finished skin care compositions prepared in Examples 1-3 and the compositions prepared in Comparative Examples 1-5.

[0127] Each group of sample compositions was prepared into a test solution with a mass concentration of 1.0 mg / mL using a 50% (v / v) aqueous ethanol solution. The solution was then filtered through a 0.45 μm microporous membrane and used immediately after preparation. DPPH powder was weighed and dissolved in anhydrous ethanol to prepare a 0.1 mmol / L DPPH solution, which was then stored in a dark environment.

[0128] Three groups were set up: a sample group, a background group, and a control group. The samples were transferred to 96-well plates, with three replicates for each group. The sample group was prepared by adding 50 μL of the test solution and 150 μL of DPPH solution; the background group was prepared by adding 50 μL of the test solution and 150 μL of anhydrous ethanol; and the control group was prepared by adding 50 μL of 50% (v / v) ethanol-water solution and 150 μL of DPPH solution.

[0129] The 96-well plate was placed in a 25°C water bath for 30 minutes in the dark, and the absorbance at 517 nm was measured using a microplate reader. The DPPH clearance rate was calculated using the formula: Clearance rate (%) = [1 - (A...] s -A b ) / A c ]×100%, where A s A represents the absorbance of the sample group. b A represents the background absorbance of the sample. c The absorbance is for the control group.

[0130] To prepare the mushroom tyrosinase solution, dissolve the mushroom tyrosinase in 0.05 mol / L phosphate buffer (pH 6.8), dilute to a concentration of 25 U / mL, and store on ice. Weigh the L-DOPA substrate and prepare a 2.5 mmol / L solution in 0.05 mol / L phosphate buffer (pH 6.8), and store protected from light.

[0131] The composition sample was prepared into a 1.0 mg / mL test solution using 0.05 mol / L phosphate buffer at pH 6.8, and then filtered through a 0.45 μm microporous membrane.

[0132] Set up sample tubes, sample background tubes, enzyme reaction tubes, and solvent background tubes, with three parallel tubes in each group. Add 1 mL of the test solution to each sample tube and sample background tube, and add 1 mL of phosphate buffer solution with a pH of 6.8 to each enzyme reaction tube and solvent background tube.

[0133] Add 0.5 mL of mushroom tyrosinase solution to each of the sample tubes and enzyme reaction tubes. Replace the sample background tubes and solvent background tubes with 0.5 mL of pH 6.8 phosphate buffer. After mixing well, incubate in a 37°C water bath for 10 min.

[0134] Add 2 mL of L-DOPA substrate solution to each tube sequentially, and control the reaction time to 5 min. Transfer each reaction solution to a cuvette and measure the absorbance at a wavelength of 475 nm. Calculate the tyrosinase inhibition rate according to the formula: Inhibition rate (%) = [1 - (AB) / (CD)] × 100%, where A is the absorbance of the sample tube, B is the absorbance of the sample background tube, C is the absorbance of the enzyme reaction tube, and D is the absorbance of the solvent background tube.

[0135] Table 3. Results of DPPH free radical scavenging rate and tyrosinase inhibition rate of skin care compositions

[0136] Test conclusions: According to the data in Table 3, the DPPH free radical scavenging rate of Examples 1-3 was 91.84% to 93.71%, and the tyrosinase inhibition rate was 88.62% to 91.43%. The examples employed nitrogen cavitation and in-situ peptide cross-linking processes, which reduced the oxidative degradation of resveratrol and plant extracts during preparation, thus preserving the antioxidant and tyrosinase-inhibiting capabilities of the compositions.

[0137] The DPPH scavenging rate of Comparative Example 1 decreased to 63.85%, and the tyrosinase inhibition rate decreased to 59.41%. Comparative Example 1 was homogenized at 60℃ and 5000rpm. The heating conditions and mechanical shearing caused the polyphenols in the plant extract to degrade, resulting in a decrease in the antioxidant and enzyme inhibitory capabilities of the composition.

[0138] Comparative Example 2 showed a DPPH scavenging rate of 50.92% and a tyrosinase inhibition rate of 43.15%. Comparative Example 2 did not employ nitrogen purging for deoxygenation; instead, it underwent ultrasonic treatment without removing dissolved oxygen. The free radicals generated by cavitation oxidized resveratrol, reducing the concentration of the active ingredient in the finished product, as evidenced by the decrease in free radical scavenging and enzyme inhibition data.

[0139] Comparative Example 3 showed a DPPH scavenging rate of 75.38% and a tyrosinase inhibition rate of 70.84%; Comparative Example 4 showed a DPPH scavenging rate of 76.82% and a tyrosinase inhibition rate of 71.19%. Comparative Example 3 still included a custom pentapeptide, but the interfacial oxidation binding treatment under low temperature, weak alkalinity, and trace air conditions was omitted; the pentapeptide solution was directly and physically mixed with the resveratrol nanovesicle complex. Comparative Example 4 used a commercially available peptide without free thiol groups instead of the custom pentapeptide. Since neither of these systems formed a stable peptide interfacial protective structure comparable to that of the examples, the resveratrol's retention capacity in the nanovesicle system decreased, the proportion of free resveratrol increased, and further oxidative degradation may occur, thereby reducing the effective active ingredients involved in antioxidant and enzyme inhibition reactions.

[0140] Comparative Example 5 showed a DPPH scavenging rate of 78.46% and a tyrosinase inhibition rate of 72.58%. Comparative Example 5 used carbomer instead of the bamboo fungus egg-paper mulberry fruit complex fermentation broth, resulting in a lack of reducing groups provided by fungal polysaccharides in the formula. This reduced the synergistic antioxidant effect among the components, leading to lower test data compared to the examples. The quantitative parameters of the test data can fully demonstrate the technical effects of this invention in terms of anti-oxidation and whitening, characterizing the contribution of each step and raw material.

[0141] Test Example 4: Drug Release Kinetic Tracking Experiment Test procedure: The test subjects were the skin care compositions prepared in Example 2 and Comparative Example 3.

[0142] Dialysis bags with a molecular weight cutoff of 8000 Da to 14000 Da were boiled in deionized water for 10 minutes, rinsed with deionized water, and then placed in purified water for later use.

[0143] Weigh 5.0g of each group of sample composition and place them into the prepared dialysis bag. Seal both ends of the bag with dialysis clamps to ensure no sample leakage.

[0144] Measure out a phosphate buffer solution with a pH of 6.5, add 1.0% polysorbate-80 by mass and mix thoroughly to meet the trough dissolution conditions for poorly soluble components.

[0145] Place the dialysis bags containing the samples into dissolution cups containing 200 mL of release medium, and place them in a constant temperature shaker at 32°C. Set the shaking frequency of the shaker to 100 rpm.

[0146] At time points of 0.5h, 1.0h, 2.0h, 4.0h, 8.0h, 12.0h, 24.0h, 36.0h, and 48.0h, 1.0mL of release solution was taken from each dissolution vessel, and 1.0mL of fresh blank release medium at the same temperature was added.

[0147] The extracted release solution was filtered through a 0.22 μm microporous membrane, and the filtrate was collected. The peak area of ​​the active ingredient resveratrol in the filtrate was determined using high-performance liquid chromatography at a detection wavelength of 306 nm.

[0148] The drug concentration in the release medium at each time point is calculated based on a pre-established standard curve and converted into the cumulative release rate of the active ingredient.

[0149] Table 4. Cumulative Release Data of Active Ingredients in Skincare Compositions

[0150] Test Conclusion: According to the data in Table 4, in Example 2, the cumulative release rate increased from 3.14% to 92.45% within a test period of 0.5h to 48.0h. In the initial test phase of the first 2.0h, the actual cumulative release rate was only 12.05%, without an initial release peak. In subsequent time points, the release rate maintained a relatively uniform growth trend. This indicates that the preparation method using a bamboo fungus egg-paper porridge fruit composite fermentation extract combined with peptide interface oxidation modification allows long-chain polysaccharides and high molecular weight segments such as sodium hyaluronate in the fermentation broth to form a composite macromolecular network structure through segment interpenetration, physical entanglement, and hydrogen bonding. This spatial network can provide a certain physical confinement effect on the drug-loaded nanovesicles dispersed within it. Simultaneously, the peptide interface protection structure on the surface of the nanovesicles increases the resistance to the diffusion of resveratrol from the inside of the vesicles to the external release medium, prolonging the time for the active ingredient to penetrate through the phospholipid membrane and preventing premature leakage of internal components in the initial contact with the release medium.

[0151] Comparative Example 3 achieved a cumulative release rate of 64.38% at 2.0 h, exhibiting a high release rate in the initial stage. Although a custom pentapeptide was added to Comparative Example 3, it did not employ low-temperature, weakly alkaline, and trace air conditions for interfacial oxidation and binding treatment. Instead, the pentapeptide was directly and physically mixed with the resveratrol nanovesicle complex, resulting in a weaker peptide interfacial protection. In the absence of a stable peptide interfacial protective layer, the internally encapsulated resveratrol diffused more easily into the external medium during the initial contact with the release medium, leading to a higher release rate in the early stages.

[0152] In Comparative Example 5, the cumulative release rate jumped from 39.56% to 63.27% within the test interval of 4.0h to 12.0h, with fluctuations in the release increment at different time points. Comparative Example 5 used carbomer instead of the composite fermentation broth during preparation, and the finished product did not form an interpenetrating network constructed with fermentation polysaccharides. When a single carbomer gel is subjected to constant temperature and medium permeation in the test environment, the pore size of its polymer network is prone to structural changes, weakening the supporting stability of the vesicles distributed within it. This condition causes changes in the diffusion resistance generated by the composition at different time points, resulting in intermittent and discontinuous release of the encapsulated components, producing step-like drug release data.

[0153] The measurement data show that the quantitative data in Table 4 fully demonstrates the influence of different formulation processes on the release curve. By applying the interpenetrating structure of macromolecular polysaccharides combined with peptide surface cross-linking, and through the double-layer encapsulation effect of the outer gel mesh and the cross-linked membrane on the vesicle surface, the release resistance of drug components can be controlled, altering the explosive release behavior of conventional vesicle products in the initial contact with the medium and maintaining relatively stable drug release characteristics over a long period. Since the data in Table 4 already intuitively presents the release differences and trends at different time points, a conventional line graph directly converted from the table data is not provided here.

[0154] Specific embodiments have been used to illustrate the principles and implementation methods of this invention. The descriptions of the embodiments above are only for the purpose of helping to understand the method and core ideas of this invention. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the ideas of this invention. Therefore, the content of this specification should not be construed as a limitation of this invention.

Claims

1. A whitening and anti-aging skincare composition containing rose extract, characterized in that, Composed of the following components by mass percentage composition: 5-15 wt% peptide-modified resveratrol nanovesicle complex; Bamboo fungus egg-paper mulberry fruit compound fermentation extract 3-10wt%; Rose extract 20-35 wt% Sodium hyaluronate 0.1-0.5 wt%; Nicotinamide 1-3 wt% 3-5 wt% glycerol 1,3-Butanediol 3-5 wt%; The remainder is deionized water.

2. The whitening and anti-aging skincare composition containing rose extract according to claim 1, characterized in that, It consists of the following components by mass percentage: The peptide-modified resveratrol nanovesicle complex is 5-10 wt%; The bamboo fungus egg-paper mulberry fruit compound fermentation extract is 3-6 wt%; The rose extract stock solution is 20-28 wt%; The sodium hyaluronate is 0.1-0.3 wt%; The nicotinamide is 1-2 wt%; The glycerol is 3-4 wt%; The 1,3-butanediol was 3-4 wt%; The remainder is the deionized water.

3. The whitening and anti-aging skincare composition containing rose extract according to claim 1, characterized in that, The peptide-modified resveratrol nanovesicle complex was prepared by the following steps: Obtain a plant nanovesicle dispersion; A resveratrol solution was obtained by mixing resveratrol and anhydrous ethanol at a mass ratio of 1:

10. Add 50-60 parts by weight of the plant nanovesicle dispersion and 1-2 parts by weight of the resveratrol solution to a sealed reaction vessel and mix to form a mixed solution. Then, introduce nitrogen gas into the liquid surface and continuously replace it for 5-10 minutes until the mixed solution reaches nitrogen saturation. Maintain a micro-pressure nitrogen environment of 0.1-0.15MPa in the sealed reactor, perform intermittent ultrasonic treatment, set the ultrasonic power to 120-130W, ultrasonic for 15s, intermittent for 15s, cool in an ice-water bath, repeat 3-5 cycles, after treatment, incubate at 37℃ for 1-2h, and centrifuge to obtain the uncrosslinked resveratrol sustained-release complex. The uncrosslinked resveratrol sustained-release complex was placed in a jacketed reactor, and the system temperature of the jacketed reactor was maintained at 10-15℃. A carbonate buffer system was added to adjust the pH value to 7.8-8.

2. The pentapeptide lyophilized powder was dissolved in 10 times its weight of deoxygenated deionized water to prepare a diluted peptide solution. Turn on the stirring of the jacketed reactor and set the speed to 200-300 rpm. Introduce sterile air and slowly add the diluted peptide solution dropwise into the jacketed reactor over 30-40 minutes. After the addition is complete and the reaction continues for 15 minutes, slowly add 0.1 mol / L citric acid aqueous solution to adjust the pH value of the system in the jacketed reactor back to 5.5-6.0, thereby obtaining the peptide-modified resveratrol nanovesicle complex.

4. The whitening and anti-aging skincare composition containing rose extract according to claim 3, characterized in that, The purified free amino acid sequence in the pentapeptide freeze-dried powder is Glu-Cys-Gly-Cys-Trp.

5. The whitening and anti-aging skincare composition containing rose extract according to claim 1, characterized in that, The bamboo fungus egg-paper mulberry seed compound fermentation extract was prepared through the following steps: Take fresh bamboo fungus eggs and add 50wt% ethanol aqueous solution at a mass-volume ratio of 1:8-10g / mL. Under constant temperature of 50-52℃, ultrasonically extract for 40-50min to obtain the extract. After removing the ethanol from the extract, centrifuge at 3000-3200rpm for 10-20min and take the supernatant as the concentrated ethanol extract of bamboo fungus eggs. Take dried Broussonetia papyrifera fruit powder, add 95wt% ethanol aqueous solution at a mass-to-volume ratio of 1:18-20 g / mL and soak in a sealed container for 12 hours. Percolate extract is obtained by percolation at a flow rate of 30-40 mL / min. The percolate is then distilled under reduced pressure to obtain an extract. The extract is mixed and suspended with deionized water at 40-42℃ at a mass ratio of 1:5-6. Liquid-liquid extraction is performed using ethyl acetate to obtain an extract phase. The extract phases are combined and concentrated to 1 / 10 of the original volume. 1,3-propanediol is added at 3-5 times the weight of the extract and stirred until homogeneous to obtain a Broussonetia papyrifera fruit active ingredient solution. The concentrated alcohol extract of bamboo fungus egg and the active ingredient solution of paper mulberry fruit are mixed at a mass ratio of 3-5:1 to obtain a mixture. The mixture is sterilized and filtered to obtain a sterile filtrate. 5 wt% of live Lactobacillus rhamnosus bacteria activated to an optical density OD600 of 1.2-1.5 are added to the sterile filtrate to obtain a fermentation mixture. The fermentation mixture is aerobically fermented at 37℃ and 220-240 rpm for 48-50 hours to obtain a fermentation broth. The fermentation broth is centrifuged at 4℃ and 10000 rpm, and the supernatant is collected. The supernatant is sterilized and filtered to obtain the bamboo fungus egg-paper mulberry fruit compound fermentation extract.

6. The whitening and anti-aging skincare composition containing rose extract according to claim 1, characterized in that, The rose extract was prepared through the following steps: Select fresh rose petals, wash and drain the surface water, and add distilled water at a mass ratio of rose petals to distilled water of 1:8-10 to obtain a solid-liquid mixture. The solid-liquid mixture was placed in a constant temperature ultrasonic device, the water bath temperature was controlled at 40-45℃, the ultrasonic power was set at 200-300W, and the extraction was carried out for 30-40 minutes to obtain the extract. The extract is initially filtered through a 300-mesh filter cloth to obtain a primary filtrate. The primary filtrate is then transferred to a centrifuge and centrifuged at 4°C and 5000-6000 rpm for 15-20 minutes. The supernatant is collected and then finely filtered through a microporous membrane with a pore size of 0.45 μm. The resulting fine filtrate is the rose extract stock solution.

7. A method for preparing a whitening and anti-aging skincare composition containing rose extract, used to prepare the whitening and anti-aging skincare composition containing rose extract as described in any one of claims 1-6, characterized in that, Includes the following steps: The sodium hyaluronate, nicotinamide, glycerol, 1,3-butanediol and deionized water were added to a homogenizing reaction vessel, and the water bath was turned on to raise the temperature. Stirring was started and continued until the solid raw materials were completely dissolved to obtain an aqueous matrix. The rose extract, the bamboo fungus egg-paper mulberry fruit complex fermentation extract, and the peptide-modified resveratrol nanovesicle complex were slowly added sequentially to the aqueous matrix. The system temperature in the homogenizing reaction vessel was maintained and the mixture was continuously stirred to obtain a mixed solution. After mixing evenly, the cooling circulation system of the homogenizing reactor is turned on to slowly cool the mixture to room temperature of 25°C. The mixture is then discharged to obtain the whitening and anti-aging skincare composition containing rose extract.

8. The method for preparing the whitening and anti-aging skincare composition containing rose extract according to claim 7, characterized in that, In the steps of adding sodium hyaluronate, nicotinamide, glycerol, 1,3-butanediol and deionized water into a homogenizing reaction vessel, turning on the water bath to heat up, and starting the stirring, the water bath temperature is raised to 40-45°C, and the stirring speed is set to 300-400 rpm.

9. The method for preparing the whitening and anti-aging skincare composition containing rose extract according to claim 7, characterized in that, In the step of maintaining the system temperature in the homogenizing reactor and continuously mixing and stirring to obtain a mixture, the system temperature is maintained at 40-45℃, the stirring speed is set to 300-400 rpm, and the stirring time is 20-30 min.

10. The method for preparing the whitening and anti-aging skincare composition containing rose extract according to claim 7, characterized in that, In the step of slowly cooling the mixture to room temperature (25°C) and discharging it, the cooling rate is 1.5-2.5°C / min.

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