CN116549317A - Composition for stabilizing glutathione taste and application thereof - Google Patents

Abstract

The invention discloses a composition for stabilizing glutathione taste, which comprises the following components in volume ratio of 4-5:1-2:4-6:4-5:4-5 of citric acid-sodium citrate solution, copper gluconate solution, glutathione solution, ergothioneine solution and recombinant collagen solution. According to the invention, the citric acid-sodium citrate solution, the copper gluconate solution and the glutathione solution are mixed, the Cu < 2+ > in the copper gluconate solution and the glutathione are subjected to complexation reaction, meanwhile, the citric acid-sodium citrate solution can maintain the pH value of the whole system in weak acidity, so that the odor of the glutathione is inhibited, and the added ergothioneine solution and the recombinant collagen solution can improve the taste inhibition effect of the glutathione. The composition of the invention can be added into cosmetics, such as water aqua, essence, emulsion, cream, freeze-dried products and the like, and can promote the whitening and anti-wrinkle effects of the cosmetics while ensuring that the cosmetics do not retain glutathione taste.

Description

Composition for stabilizing the taste of glutathione and its application

technical field

The invention belongs to the technical field of cosmetics, in particular to a composition for stabilizing the taste of glutathione, and also relates to the application of the composition.

Background technique

Glutathione (GSH) is an important antioxidant that exists in organisms. It can remove excess free radicals in the body and play an important role in defending the body from free radical damage, anti-tumor and anti-aging. In addition, glutathione Glutathione can also antagonize the neurotoxic effects induced by glutamate. The sulfhydryl group (-SH) of glutathione can be oxidized into -s-s-bonds, thereby generating cross-linked disulfide bonds in protein molecules, and the -s-s-bonds are also easily reduced and converted into sulfhydryl groups, showing the oxidation of sulfhydryl bonds And the reversibility of reduction, this property has a great impact on the activity of many enzymes in organisms, especially some enzymes related to protein conversion. Among the two configurations, the reduced form has the greater effect, and the reduced form of glutathione can reduce the -s-s-bonds in biological enzymes to -SH groups, thereby restoring or improving their activity. Glutathione has broad-spectrum antioxidant capacity, anti-aging effect, skin whitening effect, can inhibit skin browning, and can effectively regulate skin and moisturize Ergothioneine has coenzyme-like properties and participates in various biochemical activities of the human body , When used externally on the skin, it can increase the activity of cortical cells and has anti-aging effects; the sulfhydryl group of glutathione and the cysteine sulfhydryl group in the hair can form a cross-linking bond, and are often used in perms with cationic polymers such as JR400 to reduce Destruction of hair tissue.

However, if the glutathione solution is left for a day, it will smell like rotten eggs, which will easily make the cosmetics smell bad when glutathione is added to the cosmetic formula, or more essences need to be added to cover up the smell. Therefore, how to suppress the taste of glutathione has become an urgent problem for those skilled in the field of cosmetics.

Contents of the invention

The object of the present invention is to provide a composition for stabilizing the taste of glutathione and to improve the inhibitory effect of glutathione taste.

Another object of the present invention is to provide the application of the above composition in cosmetics.

The technical scheme adopted in the present invention is that the composition for stabilizing the taste of glutathione includes citric acid-sodium citrate solution, copper gluconate solution and glutathione in a volume ratio of 4-5:1-2:4-6 Glycerin solution.

The present invention is also characterized in that,

The percentage content of copper gluconate in the copper gluconate solution is 0.09-1.8%.

The pH of citric acid-sodium citrate solution is 4-6; the preparation method of citric acid-sodium citrate solution is: mix 0.1mol/L citric acid with 0.1mol/L sodium citrate solution; The volume ratio with sodium citrate is 49-52:48-49.

The percentage content of glutathione in the glutathione solution is 0.301-0.402%.

Also included are ergothioneine solution and recombinant collagen solution.

The percentage content of ergothioneine in the ergothioneine solution is 0-0.153%; the percentage content of collagen in the recombinant collagen solution is 0-0.15%, and the percentage content of ergothioneine and collagen is not 0 at the same time.

The volume ratio of citric acid-sodium citrate solution, copper gluconate solution, glutathione solution, ergothioneine solution and recombinant collagen solution is 4-5:1-2:4-6:4-5:4-5 ;

The beneficial effects of the present invention are: the citric acid-sodium citrate solution, the copper gluconate solution and the glutathione solution are mixed, and complexation reaction occurs between Cu ²⁺ and glutathione in the copper gluconate solution, simultaneously The citric acid-sodium citrate solution can maintain the pH value of the whole system at a weak acidity, so that the rotten egg taste of glutathione can be suppressed, and the taste and skin experience of glutathione can be improved when used. The composition of the present invention can be added to various types of cosmetics, such as water, essence, lotion, cream, freeze-dried products, etc. It can improve the whitening and anti-wrinkle effect of cosmetics while ensuring that the cosmetics will not have glutathione taste .

Detailed ways

The present invention will be described in detail below in combination with specific embodiments.

The composition for stabilizing glutathione taste of the present invention comprises citric acid-sodium citrate solution, copper gluconate solution and glutathione solution; citric acid-sodium citrate solution, copper gluconate solution and glutathione solution The volume ratio is 4-5:1-2:4-6. By setting the appropriate volume ratio of citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, the complexation reaction of Cu ²⁺ and glutathione can be better played, thereby improving the taste of glutathione inhibitory effect.

The percentage content of copper gluconate in the copper gluconate solution is 0.09-1.8%. By controlling the percentage of copper gluconate in the copper gluconate solution, the complexation reaction between Cu ²⁺ and glutathione in the copper gluconate solution is better, and the stability is better.

The pH of the citric acid-sodium citrate solution is slightly acidic. By setting the pH value of the citric acid-sodium citrate solution to be weakly acidic, the pH value of the whole system can be maintained as weakly acidic, which is more conducive to suppressing the taste of glutathione. The weak acidity in the present invention is pH=4-6.

The percentage content of glutathione in the glutathione solution is 0.301-0.402%. After many tests, it was found that when the percentage content of glutathione in the glutathione solution is 0.301-0.402%, the taste inhibition effect of glutathione is the best.

The composition for stabilizing glutathione taste of the present invention also includes ergothioneine solution and reorganized collagen solution; the percentage of ergothioneine in the ergothioneine solution is 0-0.153%; the percentage of collagen in the reorganized collagen solution The content is 0-0.15%, and the percentage content of ergothioneine and collagen is not 0 at the same time.

The volume ratio of citric acid-sodium citrate solution, copper gluconate solution, glutathione solution and ergothioneine solution is 4-5:1-2:4-6:4-5.

The volume ratio of citric acid-sodium citrate solution, copper gluconate solution, glutathione solution, ergothioneine solution and recombinant collagen solution is 4-5:1-2:4-6:4-5:4-5 ;

By further adding ergothioneine solution and recombinant collagen solution, the inhibitory effect on the taste of glutathione can be further optimized, the inhibitory effect on the taste of glutathione is faster, and the inhibitory effect is more stable and lasting. In addition, it can also improve the whitening and anti-wrinkle effect of glutathione.

The present invention also provides the application of the composition for stabilizing the taste of glutathione in cosmetics, and the cosmetics include water, essence, lotion, cream and freeze-dried products and the like.

Example 1

Glutathione taste stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, volume of citric acid-sodium citrate solution, copper gluconate solution and glutathione solution The ratio is 5:2:5;

The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, wherein, the percentage content of copper gluconate in the copper gluconate solution The percentage of glutathione in the glutathione solution is 0.09%, and the percentage of glutathione in the glutathione solution is 0.307%. Mix 5mL of citric acid-sodium citrate solution, 2mL of copper gluconate solution and 5mL of glutathione solution. The preparation method of citric acid-sodium citrate solution is: mix 51.5mL 0.1mol/L citric acid with 48.5mL 0.1mol/L sodium citrate solution.

Example 2

Glutathione taste stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, volume of citric acid-sodium citrate solution, copper gluconate solution and glutathione solution The ratio is 5:2:5. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, wherein, the percentage content of copper gluconate in the copper gluconate solution The percentage of glutathione in the glutathione solution is 0.225%, and the percentage of glutathione in the glutathione solution is 0.301%. Mix 5mL of citric acid-sodium citrate solution, 2mL of copper gluconate solution and 5mL of glutathione solution. The preparation method of citric acid-sodium citrate solution is: mix 51.5mL 0.1mol/L citric acid with 48.5mL 0.1mol/L sodium citrate solution.

Example 3

Glutathione taste stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, volume of citric acid-sodium citrate solution, copper gluconate solution and glutathione solution The ratio is 5:2:5. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, wherein, the percentage content of copper gluconate in the copper gluconate solution The percentage of glutathione in the glutathione solution is 0.45%, and the percentage of glutathione in the glutathione solution is 0.307%. Mix 5mL of citric acid-sodium citrate solution, 2mL of copper gluconate solution and 5mL of glutathione solution. The preparation method of citric acid-sodium citrate solution is: mix 51.5mL 0.1mol/L citric acid with 48.5mL 0.1mol/L sodium citrate solution.

Example 4

Glutathione taste stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, volume of citric acid-sodium citrate solution, copper gluconate solution and glutathione solution The ratio is 5:1:4. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, wherein, the percentage content of copper gluconate in the copper gluconate solution The percentage of glutathione in the glutathione solution is 0.9%, and the percentage of glutathione in the glutathione solution is 0.305%. Mix 5mL of citric acid-sodium citrate solution, 1mL of copper gluconate solution and 4mL of glutathione solution. The preparation method of citric acid-sodium citrate solution is: mix 49mL 0.1mol/L citric acid with 48mL 0.1mol/L sodium citrate solution.

Example 5

Glutathione taste stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, volume of citric acid-sodium citrate solution, copper gluconate solution and glutathione solution The ratio is 4:2:5. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, wherein, the percentage content of copper gluconate in the copper gluconate solution The percentage of glutathione in the glutathione solution is 1.124%, and the percentage of glutathione in the glutathione solution is 0.308%. Mix 4mL of citric acid-sodium citrate solution, 2mL of copper gluconate solution and 5mL of glutathione solution. The preparation method of citric acid-sodium citrate solution is: mix 49.7mL 0.1mol/L citric acid with 48.9mL 0.1mol/L sodium citrate solution.

Example 6

Glutathione taste stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, volume of citric acid-sodium citrate solution, copper gluconate solution and glutathione solution The ratio is 4:1:4. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, wherein, the percentage content of copper gluconate in the copper gluconate solution The percentage of glutathione in the glutathione solution is 1.35%, and the percentage of glutathione in the glutathione solution is 0.401%. Mix 4mL of citric acid-sodium citrate solution, 1mL of copper gluconate solution and 4mL of glutathione solution. The preparation method of citric acid-sodium citrate solution is: mix 52mL of 0.1mol/L citric acid with 48.5mL of 0.1mol/L sodium citrate solution.

Example 7

Glutathione taste stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, volume of citric acid-sodium citrate solution, copper gluconate solution and glutathione solution The ratio is 5:2:4. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution and glutathione solution, wherein, the percentage content of copper gluconate in the copper gluconate solution The percentage of glutathione in the glutathione solution is 1.8%, and the percentage of glutathione in the glutathione solution is 0.402%. Mix 5mL of citric acid-sodium citrate solution, 2mL of copper gluconate solution and 4mL of glutathione solution. The preparation method of citric acid-sodium citrate solution is: mix 50.5mL 0.1mol/L citric acid with 48.5mL 0.1mol/L sodium citrate solution.

Example 8

Glutathione taste-stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution, glutathione solution and ergothioneine solution, citric acid-sodium citrate solution, copper gluconate solution, glutathione The volume ratio of glycin solution and ergothioneine solution is 5:2:5:5. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution, glutathione solution and ergothioneine solution, wherein, in the copper gluconate solution, gluconate The percentage composition of copper is 0.45%, the percentage composition of glutathione in the glutathione solution is 0.307%, the percentage composition of ergothioneine in the ergothioneine solution is 0.114%; 5mL citric acid-sodium citrate solution, 2mL copper gluconate solution, 5mL glutathione solution and 5mL ergothioneine solution can be mixed. The preparation method of citric acid-sodium citrate solution is: mix 51.5mL of 0.1mol/L citric acid with 48.5mL of 0.1mol/L sodium citrate solution.

Example 9

Glutathione taste-stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution, glutathione solution, ergothioneine solution and recombinant collagen solution, citric acid-sodium citrate solution, copper gluconate The volume ratio of solution, glutathione solution, ergothioneine solution and recombinant collagen solution is 5:2:5:5:5. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution, glutathione solution and ergothioneine solution, wherein, in the copper gluconate solution, gluconate The percentage of copper is 0.45%, the percentage of glutathione in the glutathione solution is 0.307%, the percentage of ergothioneine in the ergothioneine solution is 0.114%, and the percentage of collagen in the recombinant collagen solution The content is 0.15%; 5 mL of citric acid-sodium citrate solution, 2 mL of copper gluconate solution, 5 mL of glutathione solution, 5 mL of ergothioneine solution and 5 mL of recombinant collagen solution can be mixed. The preparation method of citric acid-sodium citrate solution is: mix 51.5mL 0.1mol/L citric acid with 48.5mL 0.1mol/L sodium citrate solution.

Example 10

Glutathione taste-stabilizing composition comprising citric acid-sodium citrate solution, copper gluconate solution, glutathione solution, ergothioneine solution and recombinant collagen solution, citric acid-sodium citrate solution, copper gluconate The volume ratio of solution, glutathione solution, ergothioneine solution and recombinant collagen solution is 5:2:5:5:5. The preparation method of the composition for stabilizing glutathione taste comprises the steps of: preparing citric acid-sodium citrate solution, copper gluconate solution, glutathione solution and ergothioneine solution, wherein, in the copper gluconate solution, gluconate The percentage of copper is 0.45%, the percentage of glutathione in the glutathione solution is 0.307%, the percentage of ergothioneine in the ergothioneine solution is 1.53%, and the percentage of collagen in the recombinant collagen solution The content is 0.1%; 5 mL of citric acid-sodium citrate solution, 2 mL of copper gluconate solution, 5 mL of glutathione solution, 5 mL of ergothioneine solution and 5 mL of recombinant collagen solution can be mixed. The preparation method of citric acid-sodium citrate solution is: mix 51.5mL of 0.1mol/L citric acid with 48.5mL of 0.1mol/L sodium citrate solution.

The compositions of Examples 1-7 were tested for stability for one month at 4°C, 25°C, and 45°C respectively, and the test results are shown in Table 1 and Table 2 below:

Wherein, Comparative Example 1 is untreated glutathione.

Table 1 Test results (appearance)

Among them, 0: colorless; 1: light light green; 2: light light blue 3: light blue 4: light blue

Table 2 test results (smell)

Among them, 0: no smell; 1: light toon smell; 2: slightly aggravated toon smell; 3: toon smell; 4: heavy toon smell; 5: rotten egg smell.

As can be seen from Table 1 and Table 2, the compositions of Examples 1-3 have a better inhibitory effect on the taste of glutathione, and in terms of comprehensive appearance, Example 3 has the best inhibitory effect on glutathione, and the appearance is also the best . As can be seen from Examples 4-7 in Table 1, as the concentration of the copper gluconate solution increases, the blue color of the glutathione appearance deepens. But, by embodiment 4-7 in table 2, as the concentration of copper gluconate solution increases, the taste of glutathione increases gradually. However, compared with untreated glutathione (comparative example 1), the odors of Examples 4-7 are all improved, and it is no longer the smell of rotten eggs. It shows that citric acid-sodium citrate solution, copper gluconate solution and glutathione solution are mixed, so that Cu ²⁺ in copper gluconate solution and glutathione undergo a complex reaction, while citric acid-sodium citrate The solution can maintain the pH value of the whole system at weak acidity, so that the rotten egg smell of glutathione can be suppressed, and the taste and skin experience of glutathione can be improved when using it.

The compositions of Examples 8-10 were tested for stability for 3 months at 4°C, 25°C, and 45°C respectively, and the test results are shown in Table 3 and Table 4 below:

Wherein, Comparative Example 1 is untreated glutathione.

Table 3 Test Results (Appearance)

Comparative example 1 Example 8 Example 9 Example 10 4°C 0 0 0 1 25°C 0 0 0 1 45°C 0 0 0 1

Among them, 0: colorless; 1: light light green.

Table 4 test results (smell)

Comparative example 1 Example 8 Example 9 Example 10 4°C 5 0 0 1 25°C 5 0 0 1 45°C 5 0 0 1

Among them, 0: no smell; 1: light toon smell; 2: slightly aggravated toon smell; 3: toon smell; 4: heavy toon smell; 5: rotten egg smell.

It can be seen from Table 3 and Table 4 that the compositions of Examples 8-10 all have a better inhibitory effect on the taste of glutathione and have a better appearance. Known by embodiment 8 and embodiment 9, add ergothioneine solution alone or add ergothioneine solution and recombinant collagen solution simultaneously, all have better inhibition to the taste of glutathione, in actual use, The taste of the sample of Example 9 has no change substantially, which is the best sample. And the composition of Examples 8-10 was added to the essence formula. After testing, the essence prepared from the composition of Example 9 had the best whitening and anti-wrinkle effect. From the comparison of Examples 8-10 and Examples 1-7, it can be seen that the composition of Examples 8-10 inhibits the taste of glutathione faster, and the inhibitory effect is more stable and lasting.

In the case of no conflict, the above-mentioned embodiments and features in the embodiments can be combined with each other.

Claims (8)

1. the composition of stable glutathione taste is characterized in that, comprises the citric acid-sodium citrate solution, copper gluconate solution and glutathione solution that volume ratio is 4-5:1-2:4-6 . 2. the composition of stabilizing glutathione taste according to claim 1, is characterized in that, the percentage composition of copper gluconate in the described copper gluconate solution is 0.09-1.8%. 3. the composition of stable glutathione taste according to claim 1, is characterized in that, the pH of described citric acid-sodium citrate solution is 4-6; The preparation of described citric acid-sodium citrate solution The method is as follows: mixing 0.1 mol/L citric acid and 0.1 mol/L sodium citrate solution; the volume ratio of the citric acid and sodium citrate is 49-52:48-49. 4. The composition for stabilizing glutathione taste according to claim 1, characterized in that the glutathione percentage in the glutathione solution is 0.301-0.402%. 5. the composition of stabilizing glutathione taste according to claim 1, is characterized in that, also comprises ergothioneine solution and recombinant collagen solution. 6. the composition of stabilizing glutathione taste according to claim 5 is characterized in that, the percentage composition of ergothioneine in the described ergothioneine solution is 0-0.153%; Collagen in the described recombinant collagen solution The percentage content of ergothioneine and collagen is not 0 at the same time. 7. the composition of stable glutathione taste according to claim 5, is characterized in that, described citric acid-sodium citrate solution, copper gluconate solution, glutathione solution, ergothioneine solution and recombinant The volume ratio of the collagen solution is 4-5:1-2:4-6:4-5:4-5. 8. The application of the glutathione taste-stabilizing composition according to any one of claims 1 to 7 in cosmetics.