CN120391663B

CN120391663B - Preparation method and application of rose extract

Info

Publication number: CN120391663B
Application number: CN202510872958.8A
Authority: CN
Inventors: 王媛; 丁瑞; 刘胜茂; 孙秋; 严叶凡; 蒙金廖
Original assignee: Yunnan West Grass Resources Development Co ltd
Current assignee: Yunnan West Grass Resources Development Co ltd
Priority date: 2025-06-27
Filing date: 2025-06-27
Publication date: 2025-09-19
Anticipated expiration: 2045-06-27
Also published as: CN120391663A

Abstract

This application belongs to the field of biotechnology and specifically relates to a method for preparing and applying a rose extract, utilizing microbial fermentation technology to increase the content of water-soluble vitamins in roses. This method utilizes strains of Lactobacillus plantarum ( L. plantarum ), Saccharomyces cerevisiae ( S. cerevisiae ), and Bacillus subtilis ( B. subtilis ). The strain ratio is adjusted to achieve a viable cell count ratio of (1-3):(1-2):(1-2) for L. plantarum, S. cerevisiae, and B. subtilis. A composite bacterial inoculum is then added to pretreated roses for staged fermentation. This method ultimately increases the content of water-soluble vitamins in the rose extract, while retaining rose polysaccharides and increasing the total antioxidant activity by approximately 35%. This rose extract is suitable for use as a raw material for functional foods, health products, and cosmetics.

Description

Preparation method and application of rose extract

Technical Field

The invention belongs to the technical field of biology, and particularly relates to a preparation method and application of a rose extract.

Background

The rose is easy to plant in large scale, such as heavy-petal rose and Damascus rose, and has long flowering period, large biomass and stable raw material supply. The flos Rosae Rugosae is rich in phenols (such as gallic acid and ellagic acid), polysaccharides, and flavone, and has antioxidant and antiinflammatory effects. Meanwhile, the active substances can be used as substrates for microbial fermentation, and can be converted into water-soluble vitamins (such as vitamin B and vitamin C) or derivatives thereof after being metabolized by microorganisms. The water-soluble vitamins have the effects of improving the skin barrier function, reducing inflammation, inhibiting melanin generation and the like, and the vitamins can have synergistic effect with active ingredients of the rose, so that the biological activity of the rose extract is improved, and the rose extract has better effects of whitening, resisting aging and the like. Therefore, "rose extract" has high cognition in the food and cosmetic fields.

However, the existing fermentation process is mostly optimized for functional components of the rose (such as polyphenol, flavone and other substances), but not vitamin synthesis, and the water-soluble vitamins are easily damaged by factors such as heat, light, oxygen and the like, and the existing fermentation process such as high-temperature sterilization and long-time fermentation can reduce the content of the water-soluble vitamins in the rose extract, so that the use effect of the rose extract on cosmetics is affected. In addition, the conventional preparation method of the rose extract has the problems of low preparation efficiency and unstable yield, has the problems of residual chemical reagent and safety risk, high energy consumption and environmental pollution, and active ingredients in the rose extract can be damaged by using strong acid/alkali or heating for a long time during extraction. These problems have limited to a certain extent the use of rose extracts in the field of foods, health products.

In order to overcome the above problems, a novel method for preparing the rose extract is needed, so that the content of water-soluble vitamins in the rose extract is improved, and meanwhile, polysaccharide can be reserved, so that the rose extract is expanded from a single beautifying function to the field of nutrition supplement, and the application of the rose in the fields of foods, health care products and cosmetics is enlarged.

Disclosure of Invention

In order to overcome the problems in the background art, the application provides a preparation method and application of a rose extract, which improves the content of water-soluble vitamins in the rose extract through microbial fermentation and does not destroy active substances in the rose.

In order to achieve the above purpose, the present invention provides a preparation method of a rose extract, which comprises the following specific steps:

(1) Preparing a composite microbial inoculum, namely proportioning lactobacillus plantarum (L. Plantarum), saccharomyces cerevisiae (S. Cerevisiae) and bacillus subtilis (B. Subtilis) according to the ratio of the viable count of (1-3) to (1-2) to obtain the composite microbial inoculum;

(2) Preparing a rose matrix, namely crushing rose, mixing the crushed rose with deionized water to obtain a mixture, adding cellulase into the mixture for enzymolysis, heating, sterilizing and cooling to form the rose matrix;

(3) Inoculating, namely inoculating the composite microbial inoculum into the rose matrix, wherein the mass volume ratio of the composite microbial inoculum to the rose matrix is (0.2-2): 100 (g/mL), and forming a rose fermentation substrate;

(4) Fermenting, namely fermenting the rose fermentation substrate obtained in the step (3) for 48-72 hours, wherein the dissolved oxygen amount in the first 12 hours is 50-70%, the later fermentation time is controlled to be 0-10%, rose residues are formed after the fermentation is completed, and the rose residues are filtered to obtain a rose fermentation product;

(5) And collecting, namely performing ultrafiltration on the rose fermentation product, and then centrifuging to collect filtrate, namely the rose extract.

Further preferably, in the step (1), the viable count of lactobacillus plantarum is 1×10 ⁷ cfu/g, the viable count of saccharomyces cerevisiae is 2.8× 10 ⁷ cfu/g, and the viable count of bacillus subtilis is 1×10 ⁷ cfu/g.

Further preferably, the feed liquid ratio of the crushed rose to deionized water in the step (2) is 1 (5-10) (g/mL).

Further preferably, in the step (2), the ratio of the cellulase to the mixture is (1-5): 1000 (g/mL).

Further preferably, in the step (2), the temperature of the enzymolysis is 40-50 ℃ and the enzymolysis time is 1-2 hours.

Further preferably, in the step (2), the sterilization temperature is 80 ℃ and the time is 15 minutes, and the cooling temperature is 25-40 ℃.

Further preferably, in step (4), the fermentation temperature is 30-37 ℃ and the pH is 5.5-6.5.

Further preferably, in the step (4), the filtering method is that the rose dreg is filtered by a filter material with 100-200 meshes to obtain filtrate, and then the filtrate is filtered and sterilized by a sterilizing filter membrane with the size of 0.2 mu m.

Further preferably, in the step (5), the ultrafiltration membrane has a pore size of 0.01 μm, and the centrifugation speed is 8000-12000 rpm for 10-20 minutes.

On the other hand, the invention also provides application of the rose extract obtained by the preparation method in foods, health products or cosmetics.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application as claimed.

The invention has the beneficial effects that:

1. According to the preparation method of the rose extract, the water-soluble vitamin content and the polysaccharide content in the obtained extract are obviously improved. The application mildly releases vitamin synthesis precursor substances such as saccharides and amino acid substances in the rose through an enzymolysis technology, then adopts compound strains to cooperatively ferment to improve the vitamin content, adopts segmented fermentation to improve the fermentation efficiency in the fermentation process, adopts a technology combining centrifugation and membrane separation to enrich water-soluble vitamins during extraction, and better retains polysaccharide while improving the yield of the water-soluble vitamins in the rose extract.

2. According to the preparation method of the rose extract, the contents of vitamins B1, B2, B6 and C in the obtained extract are obviously improved compared with the comparative example. The method is characterized in that the compound bacteria are used for carrying out synergistic fermentation, acid-producing bacteria (lactobacillus plantarum) and vitamin synthesizing bacteria (saccharomyces cerevisiae and bacillus subtilis) are used, the acid environment generated by the acid bacteria is utilized to protect the stability of vitamins, and the water-soluble vitamins are directionally synthesized by the acid environment generated by the acid bacteria, so that the effects are achieved.

3. The application improves the microbial fermentation efficiency through sectional fermentation, and then promotes the improvement of the water-soluble vitamin content in the rose extract. The method is characterized in that the oxygen dissolution amount is controlled in a sectional manner, so that the method is favorable for the growth and propagation of thalli to quickly form a flora when the oxygen content is higher in the early stage of fermentation, namely, the oxygen dissolution amount is 50% -70%, and anaerobic bacteria enhance metabolism when the oxygen dissolution amount is 0-10% in the later stage, so that the product accumulation speed is improved, and the oxidation loss of water-soluble vitamins is avoided.

4. The application retains rose polysaccharide and vitamins through ultrafiltration process, so that the total antioxidant activity of the rose extract is improved. This is because the usual process for rose extraction is solvent heating extraction, which can lead to degradation of polysaccharides and vitamins and risk of solvent residue. The application adopts high-speed centrifugal separation of supernatant, ultrafiltration membrane filtration to intercept macromolecular impurities, and filtrate collection for extraction, and the whole process is green and environment-friendly, thus improving the application of rose extract in the fields of food, health care products and cosmetics or skin care products.

Drawings

FIG. 1 is a graph showing comparison of vitamin content of rose extract according to the present application;

FIG. 2 is a graph showing the comparison of polysaccharide content of rose extract according to the present application;

FIG. 3 is a graph showing the change in wrinkles in humans using the formulation of Table 2 in example 3 of the present application;

FIG. 4 is a graph showing the change in wrinkles in human body using the formulation of Table 3 in example 3 of the present application;

FIG. 5 is a graph showing comparison of antioxidant activity of example 4 of the present application.

Detailed Description

In order to make the objects, technical solutions and advantageous effects of the present invention more apparent, preferred embodiments of the present invention will be described in detail below to facilitate understanding by the skilled person.

The embodiment of the invention provides a preparation method and application of a rose extract, which can effectively improve the content of water-soluble vitamins in the rose extract, does not damage active substances in the rose, and expands the application rate of the rose extract in the fields of foods, health care products and cosmetics.

Reagents and materials used in the examples below were purchased from the market, except for the specific descriptions.

Example 1 (a method for preparing rose extract)

(1) Preparing a composite microbial inoculum, wherein strains are lactobacillus plantarum (L.plantarum) (1X 10 ⁷ cfu/g, purchased from Jia Yi bioengineering Co., ltd.) of Shandong, saccharomyces cerevisiae (S. Cerevisiae) (2.8X10 ⁷ cfu/g, purchased from Angel Yeast Co., ltd.) and bacillus subtilis (B. Subtitle) (1X 10 ⁷ cfu/g, purchased from Jia Yi bioengineering Co., ltd.) of Shandong, and the composite microbial inoculum is prepared by accurately weighing the lactobacillus plantarum, saccharomyces cerevisiae and bacillus subtilis according to the viable bacteria number ratio of 2:1:1;

(2) Preparing a rose matrix, namely crushing rose petals to 40 meshes, mixing the crushed rose petals with deionized water according to a feed liquid ratio of 1:7 (g/mL) to form a mixture, adding cellulase according to a ratio of 2:1000 (g/mL) of the cellulase to the mixture, carrying out enzymolysis for 2 hours at 45 ℃, releasing a substrate, heating and sterilizing for 15 minutes at 80 ℃, and cooling to 25 ℃ to form the rose matrix;

(3) Inoculating, namely inoculating the compound microbial inoculum and the rose matrix in a mass-volume ratio of 1:100 (g/mL) to form a rose fermentation substrate;

(4) Fermenting, namely fermenting the rose fermentation substrate obtained in the step (3) for 72 hours under the condition of 30-37℃, pH 5.5.5-6.5, introducing sterile air into the rose fermentation substrate for the first 12 hours to ensure that the dissolved oxygen is 50-70%, and then keeping the rose fermentation substrate in a closed system for 60 hours, controlling the dissolved oxygen to be below 10%, forming rose residues after fermentation, filtering the rose residues by using a 200-mesh filter material to obtain filtrate, and filtering and sterilizing the filtrate by using a 0.2 mu m sterilizing filter membrane to obtain a rose fermentation product;

(5) And (3) collecting, namely filtering and intercepting macromolecular impurities on the rose fermentation product obtained in the step (4) by using an ultrafiltration membrane (SUEZ GK, 8040F-30D), collecting filtrate by high-speed centrifugation at the rotating speed of 8000 for rpm, and centrifuging for 15 minutes to obtain the filtrate, namely the rose extract.

Example 2: (preparation method of rose extract)

(1) Preparing a composite microbial inoculum, wherein strains are lactobacillus plantarum (L.plantarum) (1X 10 ⁷ cfu/g, purchased from Jia Yi bioengineering Co., ltd.) of Shandong, saccharomyces cerevisiae (S. Cerevisiae) (2.8X10 ⁷ cfu/g, purchased from Angel Yeast Co., ltd.) and bacillus subtilis (B. Subtitle) (1X 10 ⁷ cfu/g, purchased from Jia Yi bioengineering Co., ltd.) of Shandong, and the composite microbial inoculum is prepared by accurately weighing the lactobacillus plantarum, saccharomyces cerevisiae and bacillus subtilis according to the viable bacteria number ratio of 1:1:1;

(2) Preparing a rose matrix, namely crushing rose petals to 60 meshes, mixing the crushed rose petals with deionized water according to a feed liquid ratio of 1:7 (g/mL) to form a mixture, adding cellulase according to a ratio of 2:1000 (g/mL) of the cellulase to the mixture, carrying out enzymolysis for 2 hours at 45 ℃, releasing a substrate, heating and sterilizing for 15 minutes at 80 ℃, and cooling to 40 ℃ to form the rose matrix;

(4) Fermenting, namely fermenting the rose fermentation substrate obtained in the step (3) for 48 hours under the condition of 30-37℃, pH 5.5.5-6.5, introducing sterile air into the rose fermentation substrate for the first 12 hours to ensure that the dissolved oxygen is 50-70%, and then keeping the rose fermentation substrate in a closed system for 36 hours, controlling the dissolved oxygen to be below 10%, forming rose residues after fermentation, filtering the rose residues by using a 200-mesh filter material to obtain filtrate, and filtering and sterilizing the filtrate by using a 0.2 mu m sterilizing filter membrane to obtain a rose fermentation product;

Comparative example 1:

(1) Crushing rose petals to 40 meshes, mixing the crushed rose petals with deionized water according to a feed liquid ratio of 1:7 (g/mL) to form a mixture, adding cellulase according to a ratio of cellulase to the mixture of 2:1000 (g/mL), and carrying out enzymolysis at 45 ℃ for 2 hours to release a substrate;

(2) Ultrasonic treatment is carried out for 30 minutes at 50 ℃, the ultrasonic power is 300W, and the frequency is 40 kHz;

(3) Centrifuging to obtain supernatant at 8000 rpm, centrifuging for 15 min, and repeatedly extracting for 1 time;

(4) And combining the supernatants to obtain the rose extract.

Comparative example 2:

A flos Rosae Rugosae extract is prepared by directly fermenting flos Rosae Rugosae matrix in step (5) except that complex microbial inoculum is not added, and the rest steps are the same as in example 1.

Comparative example 3:

the preparation method of the rose extract is the same as in example 1 except that the viable count ratio of the composite microbial inoculum lactobacillus plantarum, the saccharomyces cerevisiae and the bacillus subtilis in the step (2) is 4:1:1.

Comparative example 4:

A rose extract is prepared by the same steps as in example 1 except that the composite microbial inoculum in the steps (1) and (2) is set as lactobacillus plantarum and saccharomyces cerevisiae, and the ratio of viable count is 2:1.

Comparative example 5:

A flos Rosae Rugosae extract is prepared by fermenting under the conditions of 30-37 deg. C, pH 5.5.5-6.5 and constant dissolved oxygen of 0-10% for 60 hr in the same way as in example 1 except that the fermentation conditions in step (5) are changed.

Example 3 (determination of vitamin and polysaccharide content and analysis of data)

1. HPLC (high Performance liquid chromatography) detection of vitamin content

A. Chromatographic conditions:

chromatography column Alltima C18 chromatography column (250 mm X4.6 mm,5 μm);

Mobile phase acetonitrile-50 mmol/L (A), ammonium dihydrogen phosphate solution (pH 3.0 is adjusted by phosphoric acid) (B), gradient elution (0-8 min,5% A, 8-23 min,5% -35% A, 23-28 min,35% -40% A);

The flow rate is 0.5 mL/min;

the detection wavelength is 275 nm;

Column temperature 30 ℃.

B. sample preparation:

Respectively precisely weighing appropriate amounts of vitamin B1, vitamin B2, vitamin B6 and vitamin C reference substances, and preparing into mixed reference substance stock solutions with concentration of about 2000 mug/mL by acetonitrile-water (5:95). Precisely measuring 1,2,2.5,3,5 mL of mixed reference stock solution in a 50 mL measuring flask, adding acetonitrile and water (5:95) to dilute to scale, and shaking uniformly to obtain mixed reference solution with the concentration of each component of about 40,80,100,120,200 mug/mL.

C. Preparation of test solution:

precisely measuring flos Rosae Rugosae extract 5mL, placing in 100 mL measuring flask, adding acetonitrile-water (5:95) to constant volume, shaking, filtering with 0.22 μm microporous membrane, and collecting the filtrate as sample solution.

D. And (3) content calculation:

and (3) drawing a standard curve by using the chromatographic condition described in A and using the peak area as an ordinate (Y) and the concentration as an abscissa (X, mg/mL) to obtain a regression equation. The vitamin content in the rose extract is calculated as dry matter (%) as follows:

the detection concentration (mug/mL) calculated according to HPLC measurement;

20, detecting dilution times in the process;

moisture content (%) in rose extract was rapidly detected by a rapid moisture meter (sartorius, MA35M-000230V 1).

2. Determination of polysaccharide content of rose extract

The polysaccharide content detection method described in patent-ZL 202410312477.7 specification-example 6 was carried out. The polysaccharide content in the rose extract is calculated as dry matter (%) as follows:

Polysaccharide concentration in the test sample, mg/mL;

100, detecting dilution times of the process;

0.9, correcting coefficient of glucose to polysaccharide;

Data analysis:

as can be seen from table 1 and fig. 1 and 2:

The vitamin B, vitamin C and polysaccharide contents of comparative example 1 and comparative example 2 are relatively low in the whole, and the compound microbial inoculum is not added into both groups, which indicates that the use of the compound microbial inoculum can improve the contents of the vitamin B, the vitamin C and the polysaccharide in the rose extract. Meanwhile, the traditional preparation process of the rose extract is adopted in the comparative example 1, and besides the fact that the compound microbial inoculum is not added, the extraction method is also the traditional ultrasonic extraction process, so that the polysaccharide content in the comparative example 1 is remarkably different from that of the two examples, and the ultrafiltration extraction process adopted in the application well retains the polysaccharide component in the rose extract and plays an important role in improving the activity of the rose extract.

The highest vitamin B and vitamin C contents in example 1, and then example 2 and comparative example 3, wherein the differences between the example 2 and comparative example 3 and example 1 are different in the ratio of the viable bacteria numbers of the composite microbial agent, which means that the ratio difference of the viable bacteria numbers affects the vitamin B and vitamin C contents, and the ratio of the composite microbial agent selected in the present application is superior as compared with the two examples, in which the vitamin B and vitamin C contents in the extract of comparative example 3 are lower. In addition, the contents of vitamin B and vitamin C in comparative example 4 are significantly reduced compared with example 1, which indicates that the species of the complex microbial inoculum affects the contents of vitamin B and vitamin C in the rose extract. Therefore, the data show that the strain type and the proportion of the selected composite microbial inoculum have important effects on improving the content of water-soluble vitamins in the rose extract.

Compared with the two examples, the contents of vitamin B and vitamin C in comparative example 5 are obviously reduced, which shows that the process control conditions of the fermentation process of the compound microbial inoculum can influence the contents of vitamin B, vitamin C and polysaccharide in the rose extract, and further proves that the sectional fermentation process adopted by the application can greatly improve the fermentation efficiency of the compound microbial inoculum and the synthesis efficiency of vitamin B and vitamin C in the product.

In summary, comparison of the contents of vitamins B1, B2, B6, C and polysaccharide in the rose extract of comparative examples 1-5 and examples 1-2 shows that the complex microbial inoculum, the sectional fermentation and the ultrafiltration extraction process adopted by the application all have important effects on improving the contents of vitamins and polysaccharide in the rose extract.

Table 1 comparison of vitamin and polysaccharide content of rose extract

Note that the same letters of the same group of ingredient content indicate that the difference is not significant (P > 0.05), and that the difference between different letters indicates that the difference is significant (P < 0.05).

Example 4 (an example of application of rose extract in skin care products)

The rose extract obtained in example 1 was applied to skin care products according to table 2;

Table 2 formula table of rose skin care essence

(1) The rose extract obtained in comparative example 2 was applied to skin care products according to table 3;

Table 3 formula table of rose skin care essence

(2) Randomly selecting 30 persons, respectively trying out rose skin care essence (formula in table 2) and rose skin care essence (formula in table 3), wherein 15 persons in each formula are tried out, enabling a subject to evaluate by oneself in a questionnaire investigation mode, detecting the change condition of wrinkles of the testers by a MAX edition Morguem and guem AI intelligent image instrument, and carrying out product use evaluation investigation on the subjects during the test on the 0 th and 28 th days;

(3) As shown in Table 4, 100% of the individuals considered the improvement of the entire face after using the rose skin care essence of the formulation of Table 1, and 47% of the individuals considered the improvement of the entire face after using the rose skin care essence of the formulation of Table 2.

Table 4 test essence 28 day subjective evaluation results

As can be seen from Table 4, the rose skin care concentrate using the formulation of Table 2 was more satisfactory than the formulation of Table 3. As can be seen from the human wrinkle change charts of fig. 3 and 4, the human forehead portion wrinkle reduction degree using the formulation of table 2 was higher than that of the formulation of table 3. Table 2 formulation the rose extract prepared in example 1 was added and the rose extract of comparative example 2 was added to the formulation of table 3, the rose extract of example 1 had higher levels of vitamin B, vitamin C and polysaccharide than those of comparative example 2, and these had effects of tightening, anti-wrinkle, moisturizing, repairing, etc. Thus, the improvement of the skin using the formulation of table 2 of example 1 was more pronounced with the same amount of rose extract added.

Example 5 (antioxidant Activity vs. experiment)

Experimental principle Reactive Oxygen Species (ROS) are oxygen-containing chemically reactive chemicals. Including peroxides, superoxides, hydroxyl radicals, and the like. ROS are natural byproducts of normal metabolism of oxygen and have important roles in cell signaling and homeostasis. However, ROS levels increase dramatically during uv exposure. This can cause serious damage to the cellular structure, which is known as oxidative stress.

CellROX. The reagent is a DNA dye, has weak self fluorescence, can be oxidized by ROS in cells, and the oxidation product is combined with DNA to generate bright green fluorescence. CellROX ℃ can be dissolved in an organic solvent (such as dimethyl sulfoxide), and the main component of the zebra fish yolk sac is fat, so that CellROX ℃ has strong permeability in the yolk sac, and the part is obviously dyed.

Menaquinone can generate active oxygen free radicals, and when the free radical generation amount is larger than the organism scavenging capacity, oxidation stress reaction occurs, and the antioxidation effect of the sample is evaluated through the fluorescence intensity of the zebra fish yolk sac.

The rose extract provided in example 1, comparative example 1 and comparative example 2 was used for the detection of antioxidant activity, and the method was as follows:

(1) Preparation of the medicine 0.2 mg/mL menaquinone solution (model group), 0.5% N-acetyl-L-cysteine (NAC, positive group) and samples of rose extract provided in example 1, comparative example 2;

(2) The zebra fish is sucked into a 6-hole plate, standard diluent is fixed to 3mL, the medicine is added into the hole after the medicine adding volume is subtracted except a blank group, 3 μl of menaquinone solution is added into a model group, 60 μl of NAC solution and 3 μl of menaquinone solution are added into a positive group, and 60 μl of example 1 or comparative example 2 solution and 3 μl of menaquinone solution are added into a sample group;

(3) Packaging tinfoil paper after uniform mixing, and placing the tinfoil paper in 28 ℃ for culturing 24 h in a dark place;

(4) Dyeing, covering a cover plate, wrapping tinfoil paper, and placing the tinfoil paper in a 28 ℃ incubator for dyeing for 1-3h hours;

(5) Statistical treatment is carried out by Dunnett's T-test, and the egg yolk sac staining intensity of each experimental group is compared by taking a blank group as a standard, wherein P <0.05 is a significant difference;

(6) Calculation of antioxidant efficacy (%) = ×100%;

(7) Results:

As shown in Table 5, the antioxidant activity of the rose extract provided in example 1 was equivalent to that of the positive group (containing 0.5% NAC, antioxidant) (P > 0.05), 37.78% (P < 0.01) higher than that of comparative example 1, and 35.21% (P < 0.01) higher than that of comparative example 2.

As can be seen from fig. 5, in the zebra fish antioxidant experiment, the fluorescence intensity of the zebra fish yolk sac of the model group is significantly different (P < 0.05) compared with that of the blank group, which indicates that the model establishment is successful. The fluorescence intensities of the zebra fish yolk sac of the positive group and the sample group of example 1 were significantly different (P < 0.05) compared with the model group. The fluorescence intensity of the zebra fish yolk sac of the sample group of comparative example 1 and comparative example 2 is significantly higher than that of example 1 (P < 0.01), which indicates that the rose extract provided in example 1 has better antioxidant effect than that of comparative example 1 and comparative example 2 in the zebra fish antioxidant experiment, because the vitamin B, vitamin C and polysaccharide content in the rose extract provided in example 1 are higher, and these components have antioxidant effect. Thus, the rose extract provided in example 1 has far greater antioxidant activity than comparative examples 1 and 2 at the same concentration of rose extract.

Therefore, the data show that the method provided by the application can obviously enhance the antioxidant activity of the rose extract, and is more beneficial to the application of the rose extract in the field of cosmetics.

Table 5 comparison of antioxidant Activity of rose extract

The foregoing description of embodiments of the application has been presented for purposes of illustration and description, and is not intended to be exhaustive or limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the various embodiments described. The terminology used herein was chosen in order to best explain the principles of the embodiments, the practical application, or the improvement of technology in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

1. A preparation method of rose extract is characterized in that,

The preparation method comprises the following steps:

(4) Fermenting, namely fermenting the rose fermentation substrate obtained in the step (3) for 48-72 hours at the temperature of 30-37 ℃ and the pH of 5.5-6.5, wherein the dissolved oxygen amount in the first 12 hours is 50-70%, the dissolved oxygen amount is controlled to be 0-10% in the subsequent fermentation time, forming rose residues after the fermentation is finished, and filtering the rose residues to obtain a rose fermentation product;

2. The method according to claim 1, wherein in the step (1), the viable count of Lactobacillus plantarum is 1X 10 ⁷ cfu/g, the viable count of Saccharomyces cerevisiae is 2.8X10 ⁷ cfu/g, and the viable count of Bacillus subtilis is 1X 10 ⁷ cfu/g.

3. The method according to claim 1, wherein the ratio of the crushed rose to deionized water in the step (2) is 1 (5-10) (g/mL).

4. The method according to claim 1, wherein in the step (2), the ratio of the cellulase to the mixture is (1-5): 1000 (g/mL).

5. The method according to claim 1, wherein in the step (2), the temperature of the enzymolysis is 40-50 ℃ and the time of the enzymolysis is 1-2 hours.

6. The method according to claim 1, wherein in the step (2), the sterilization is performed at 80℃for 15 minutes, and the cooling is performed at 25 to 40 ℃.

7. The method according to claim 1, wherein in the step (4), the method of filtering is to filter the rose dreg with a 100-200 mesh filter material to obtain a filtrate, and then filter and sterilize the filtrate with a 0.2 μm sterilizing filter membrane.

8. The method according to claim 1, wherein in the step (5), the ultrafiltration membrane has a pore size of 0.01. Mu.m, and the centrifugation is carried out at a rotational speed of 8000 to 12000 rpm for 10 to 20 minutes.

9. Use of the rose extract obtained by the preparation method according to any one of claims 1 to 8 in foods, health products or cosmetics.