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Antiseptic composition used for cosmetics and preparation method for antiseptic composition

A technology for cosmetics and compositions, applied in the field of cosmetic antiseptic compositions and their preparation, can solve the problems of high skin irritation, consumer concerns about safety, narrow pH tolerance, etc., and achieves low skin sensitization and improved Beauty effect, effect of wide pH tolerance

Active Publication Date: 2020-09-11
广东圣雪颜生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The optimal pH value for which all preservatives work (see Table 1 below), however, most chemical preservatives have a narrow pH tolerance, so that they can only be used in cosmetics with a specific pH range, and the application range is narrow; and A small number of products with a large pH range, such as quaternary ammonium-15 and Kasone, etc., are irritating to the skin, especially quaternary ammonium-15 is highly irritating to the skin
At the same time, there are few single preservatives with broad-spectrum antibacterial properties, and most of them are compounded with two or more chemical preservatives.
Although these chemical preservatives have excellent antibacterial properties after compounding, they are also worried and questioned by consumers because of their potential safety

Method used

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  • Antiseptic composition used for cosmetics and preparation method for antiseptic composition
  • Antiseptic composition used for cosmetics and preparation method for antiseptic composition
  • Antiseptic composition used for cosmetics and preparation method for antiseptic composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, preparation of pistachio seed extract

[0037] S1. Take the pistachio fruit, dry it, crush it, add 80% ethanol solution of 8 times the amount of the raw material, extract at 81°C for 95 minutes, filter, keep the filter residue, concentrate to remove the solvent, and obtain the ethanol extract;

[0038] S2. Take the filter residue, add 5 times the amount of ethyl acetate to extract the filter residue twice, each time for 80 min, combine, remove the solvent, and obtain the ethyl acetate extract;

[0039] S3, the ethanol extract described in step S1 and the ethyl acetate extract obtained in step S2 are mixed in a weight ratio of 3:2, concentrated into a suspension, the suspension is purified by polyamide resin, and activated carbon is used after purification Decolorize and concentrate to obtain the extract, namely the pistachio seed extract.

Embodiment 2

[0040] Embodiment 2, preparation of pistachio extract

[0041] S1. Take the pistachio fruit, dry it, crush it, add 90% ethanol solution in an amount 8 times the amount of raw materials, extract at 81°C for 95 minutes, filter, keep the filter residue, concentrate to remove the solvent, and obtain an ethanol extract;

[0042]S2. Take the filter residue, add 5 times the amount of ethyl acetate to extract the filter residue for 3 times, each time for 75min, combine, remove the solvent, and obtain the ethyl acetate extract;

[0043] S3, the ethanol extract described in step S1 and the ethyl acetate extract obtained in step S2 are mixed in a weight ratio of 3:1, concentrated into a suspension, the suspension is purified by polyamide resin, and activated carbon is used after purification Decolorize and concentrate to obtain the extract, namely the pistachio seed extract.

Embodiment 3

[0044] Embodiment 3, preparation of pistachio extract

[0045] S1. Take the pistachio fruit, dry it, crush it, add 85% ethanol solution in an amount 8 times the amount of raw materials, extract at 81°C for 100 minutes, filter, keep the filter residue, concentrate to remove the solvent, and obtain an ethanol extract;

[0046] S2. Take the filter residue, add 5 times the amount of ethyl acetate to extract the filter residue twice, each time for 80 min, combine, remove the solvent, and obtain the ethyl acetate extract;

[0047] S3, the ethanol extract described in step S1 and the ethyl acetate extract obtained in step S2 are mixed in a weight ratio of 3:1.5, concentrated into a suspension, the suspension is purified by polyamide resin, and activated carbon is used after purification Decolorize and concentrate to obtain the extract, namely the pistachio seed extract.

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Abstract

The invention belongs to the technical field of cosmetics, and particularly relates to an antiseptic composition for cosmetics and a preparation method for the antiseptic composition. The antiseptic composition comprises the following components in parts by weight: 1-10 parts of fructus pistaciae verae extract, 1-10 parts of phellinus linteus extract, 1-8 parts isoferulic acid, 3-20 parts of polyol and 40-60 parts of deionized water. the antiseptic composition provided by the invention consists of the fructus pistaciae verae extract, the phellinus linteus extract and the isoferulic acid; the antiseptic composition has a significant inhibitory effect on various common contaminating bacteria in the cosmetics, and can broaden the antibacterial spectrum of a single component; the active ingredients are all natural ingredients, so that the antiseptic composition has low skin sensitization, and has a broad range of pH tolerance value (3-9); and the antiseptic composition can be applied to various skin care products, color cosmetics or cosmeceuticals.

Description

technical field [0001] The invention belongs to the technical field of cosmetics. More specifically, it relates to a preservative composition for cosmetics and a method for preparing the same. Background technique [0002] Adding preservatives to cosmetics can prevent the growth of microorganisms, protect products, extend the shelf life of products, ensure the safety of products, and prevent consumers from possible infections caused by using products contaminated by microorganisms. Cosmetics contaminated by microorganisms will cause deterioration, and products contaminated by microorganisms will appear turbidity, precipitation, color changes, pH changes, foaming, and changes in taste; if it is an emulsified system, it may cause demulsification and block formation. [0003] At present, the widely used chemical preservatives mainly include parabens, formaldehyde releasers, benzyl alcohol and its derivatives, methylisothiazolinone or phenoxyethanol, etc. The optimal pH value ...

Claims

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Application Information

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IPC IPC(8): A61K8/9789A61K8/36A61K8/9728A61K8/34A61Q19/00A61Q19/08
CPCA61K8/345A61K8/36A61K2800/10A61K2800/524A61K2800/5922A61Q19/00A61Q19/08A61K8/9728A61K8/9789
Inventor 卢丽容
Owner 广东圣雪颜生物科技有限公司
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