Essence with self-preservative characteristic
A technology of essence and formula, which can be used in pharmaceutical formulas, cosmetic preparations, cosmetic preparations, etc., and can solve problems such as side effects of human body
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example 1
[0017] Essence formula with self-preservation properties, including the following components in parts by weight:
[0018]
[0019] In addition, the components of the compound plant preservative are based on parts by weight, including 30 parts of Scutellaria baicalensis root extract; 9 parts of tea extract; 9 parts of Artemisia vulgare leaf extract; 19 parts of Japanese cypress water; 19 parts of Citrus fruit extract Parts; 4.5 parts of fermentation lysates of lactobacillus; 9.5 parts of lysine.
[0020] The natural preservative components are based on parts by weight, including 72 parts of water; 9 parts of Qinjiao fruit extract; 10 parts of Pulsatilla extract; and 9 parts of Usnea fulva extract.
[0021] This is one of the component content.
example 2
[0023] Essence formula with self-preservation properties, including the following components in parts by weight:
[0024]
[0025] In addition, the composition of the compound plant preservative is based on parts by weight, including 29 parts of Scutellaria baicalensis root extract; 10 parts of tea extract; 10 parts of Artemisia vulgare leaf extract; 21 parts of Japanese cypress water; 21 parts of Citrus fruit extract Parts; 5.5 parts of Lactobacillus fermentation lysate; 3.5 parts of lysine.
[0026] The natural preservative components are based on parts by weight, including 69.5 parts of water, 10 parts of Qinjiao fruit extract, 10.5 parts of Pulsatilla extract, and 10 parts of Usnea extract.
example 3
[0028] Essence formula with self-preservation properties, including the following components in parts by weight:
[0029]
[0030] In addition, the composition of the compound plant preservative is based on parts by weight, including 29.5 parts of Scutellaria baicalensis root extract; 9.5 parts of tea extract; 9.5 parts of Artemisia vulgare leaf extract; 20 parts of Japanese cypress water; 20 parts of orange fruit extract Parts; 5 parts of fermentation lysates of Lactobacillus; 6.5 parts of lysine.
[0031] The natural preservative components are based on parts by weight, including 70.3 parts of water; 9.6 parts of Qinjiao fruit extract; 10.3 parts of Pulsatilla extract; and 9.8 parts of Usnea fulva extract.
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