CN115671015B

CN115671015B - Brown rice and radix puerariae fermentation liquor and preparation method and application thereof

Info

Publication number: CN115671015B
Application number: CN202211418050.2A
Authority: CN
Inventors: 高苏娟; 刘功良; 李南薇; 高安曲; 彭小茜; 蔡波; 冷军程
Original assignee: Guangzhou Opseve Cosmetics Co ltd; Zhongkai University of Agriculture and Engineering
Current assignee: Guangzhou Opseve Cosmetics Co ltd; Zhongkai University of Agriculture and Engineering
Priority date: 2022-11-14
Filing date: 2022-11-14
Publication date: 2024-04-30
Anticipated expiration: 2042-11-14
Also published as: CN115671015A

Abstract

The invention particularly discloses a brown rice and kudzuvine root fermentation liquor, and a preparation method and application thereof. The preparation method of the brown rice and kudzuvine root fermentation liquor comprises the following steps: s11, mixing brown rice powder and kudzuvine root powder, then adding water, and uniformly stirring to obtain a mixed material liquid; s12, carrying out heating reaction on the mixed material liquid, cooling after heating, and then inoculating fermentation bacteria liquid to obtain a fermentation raw material mixture; s13, fermenting the fermentation raw material mixture, performing solid-liquid separation after fermentation, and taking liquid to obtain the brown rice and kudzuvine root fermentation liquid. The brown rice and kudzuvine root fermentation liquor prepared by the method has good whitening effect, and meanwhile, the antioxidation effect is greatly improved. Therefore, the brown rice and kudzuvine root fermentation liquor provided by the invention is used as an effective ingredient for preparing cosmetics, skin care products or medicines with whitening effect and/or antioxidation effect, and has important application value.

Description

Brown rice and radix puerariae fermentation liquor and preparation method and application thereof

Technical Field

The invention relates to the technical field of active raw material preparation, in particular to brown rice and kudzuvine root fermentation liquor, and a preparation method and application thereof.

Background

Modern medicine holds that skin color is mainly determined by the content and distribution of pigments in the skin, including melanin, carotene, etc., where melanin is the most dominant determinant. Melanocytes in the skin are located in the basal layer furthest from the epidermis and are dispersed between the basal cells, and melanocytes produce melanin by biochemical reactions.

Currently, there are two main routes of melanin excretion: (1) Is discharged from the inside, namely, melanin is phagocytized in the dermis after being decomposed in the skin, and finally is discharged through the circulatory system and the urinary system; (2) Outward excretion-melanin is excreted from the body as the epidermal cells go up to the stratum corneum, and finally the aged keratinocytes shed, a period typically taking 28 days, called epidermis replacement time. If the skin melanin is excessively increased or unevenly distributed due to the influence of the internal and external environmental conditions of the body, such as endocrine dyscrasia, ultraviolet irradiation and the like, the phenomenon of local skin pigmentation can be generated.

The whitening effect of cosmetics is most often achieved by inhibiting melanin formation or promoting melanin excretion, wherein tyrosinase plays a key role in melanin formation. Skin whitening agents commonly found today are: arbutin, vitamin C, anthocyanin, etc., and the principle is to inhibit melanin formation; nicotinamide, green tea extract, etc. for blocking melanin transport; fruit acids, keratins, etc., are used to exfoliate cutin to promote epidermal metabolism.

Aging is thought to be the result of free radical attack on cellular components in the theory of aging free radicals by Harman d 1956. Generally, the organism will continuously produce endogenous anti-radical actives to scavenge free radicals and protect cells and tissues from damage. As the age increases, the internal environment of the body changes or the external environment is abnormal, the balance of the anti-radical system in the body is destroyed, so that the free radicals are increased, thereby causing damage to skin cells and generating various pigment substances (senile plaques) for aging the skin. Meanwhile, the free radicals and peroxidation cause AGE (final saccharification product) to be formed on the surface of collagen to excessively crosslink, so that the skin half-bridge particle structure loses elasticity, the epidermis-dermis connection is flattened, and the skin becomes loose and loses elasticity. In conclusion, the formation of senile plaques and the relaxation caused by skin aging can be relieved by a method of scavenging free radicals.

Rice, commonly known as paddy, is a cereal crop of the genus oryza, and the degree of processing of paddy varies depending on the type of rice, such as brown rice and polished rice. The rice grain is called brown rice after only glumes are removed, and comprises rice bran layers, germs and endosperm; grinding brown rice, removing rice bran layer and embryo bud, and collecting endosperm fraction as polished rice. At present, a lot of beauty and skin care products are manufactured by taking rice as a raw material, and the products are produced by using filtrate of products after saccharomycetes fermentation, such as SK-II skin care essence and PDC wine dreg mask; however, some people are allergic to alcohol, so that the use of such cosmetics is avoided.

In the prior art, pure rice fermentation liquor has certain whitening effect, but the whitening effect of fermentation liquor obtained by fermentation of different methods is quite different and needs to be further improved; meanwhile, the rice fermentation liquor prepared by the existing method has low antioxidation effect and needs to be further improved.

Disclosure of Invention

In order to overcome at least one technical problem in the prior art, the invention firstly provides a preparation method of brown rice and kudzuvine root fermentation liquor; the brown rice and kudzuvine root fermentation liquor prepared by the method has good whitening effect; meanwhile, the composition also has better antioxidation effect.

The technical problems to be solved by the invention are realized by the following technical scheme:

a preparation method of brown rice and radix puerariae fermentation liquor comprises the following steps:

S11, mixing brown rice powder and kudzuvine root powder, then adding water, and uniformly stirring to obtain a mixed material liquid;

s12, carrying out heating reaction on the mixed material liquid, cooling after heating, and then inoculating fermentation bacteria liquid to obtain a fermentation raw material mixture;

S13, fermenting the fermentation raw material mixture, performing solid-liquid separation after fermentation, and taking liquid to obtain the brown rice and kudzuvine root fermentation liquid.

The invention discovers that the brown rice and kudzuvine root powder are used as raw materials, and the brown rice kudzuvine root fermentation liquor obtained by fermentation by adopting the method has better whitening effect and greatly improves the antioxidation effect compared with the brown rice kudzuvine root fermentation liquor prepared by adopting the method only as the raw material.

Preferably, in the step S11, the weight ratio of the brown rice powder to the kudzuvine root powder is 1:0.2-1.

Further preferably, in the step S11, the weight ratio of the brown rice powder to the kudzuvine root powder is 1:0.4-0.6.

Most preferably, the weight ratio of brown rice flour to kudzuvine root flour in step S11 is 1:0.4.

Preferably, the weight ratio of the total weight of the brown rice powder and the kudzuvine root powder to the water in the step S11 is 1:4-16.

Further preferably, the weight ratio of the total weight of the brown rice powder and the kudzuvine root powder to the water in the step S11 is 1:8-12.

Most preferably, the weight ratio of the total weight of brown rice flour and kudzuvine root powder to water in step S11 is 1:8.

Preferably, the heating in the step S12 means heating at 80-100 ℃ for 20-40 min; the cooling refers to cooling to 30-40 ℃;

Most preferably, the heating in step S12 means heating at 90 ℃ for 30min; the cooling refers to cooling to 40 ℃.

Preferably, the inoculation volume of the fermentation broth in the step S12 is 3-5% of the volume of the mixed broth.

Most preferably, the inoculation volume of the fermentation broth in step S12 is 4% of the volume of the mixed broth.

Preferably, the fermentation broth in the step S12 is lactobacillus plantarum fermentation broth, wherein the concentration of lactobacillus plantarum is 1x10 ⁷～10⁸ cfu/mL.

Preferably, the fermentation in step S13 means fermentation at 25 to 35℃for 12 to 24 hours.

Most preferably, the fermentation in step S13 refers to fermentation at 30 ℃ for 16h.

Preferably, the radix Puerariae extract is added during the fermentation in step S13.

The inventor has found that, surprisingly, the whitening effect and the antioxidation effect of the prepared brown rice and kudzuvine root fermentation liquid can be further improved by adding kudzuvine root extract in the fermentation process.

Preferably, in the step S13, the fermentation raw material mixture is fermented for 6 to 12 hours at the temperature of 25 to 35 ℃, then the kudzu root extract is added, and then the fermentation is continued for 6 to 12 hours at the temperature of 25 to 35 ℃.

Most preferably, in step S13, the fermentation raw material mixture is fermented at 30℃for 8 hours, then the radix Puerariae extract is added, and then fermentation is continued at 30℃for 8 hours.

The inventor also discovers that the adding time of the kudzuvine root extract is different in the fermentation process, and the whitening effect and the antioxidation improving amplitude of the prepared brown rice kudzuvine root fermentation liquid are different; fermenting the mixture of the fermentation raw materials at 25-35 ℃ for 6-12 hours, adding the kudzu root extract, and continuing fermenting at 25-35 ℃ for 6-12 hours to prepare the brown rice kudzu root fermentation liquor, wherein the improvement range of the whitening effect and the antioxidation effect is the largest.

Preferably, the ratio of the adding amount of the kudzuvine root extract to the using amount of the fermentation raw material mixture is 3-6 g:100mL.

Most preferably, the ratio of the adding amount of the kudzuvine root extract to the using amount of the fermentation raw material mixture is 5g:100mL.

Preferably, the kudzuvine root extract is prepared by the following method: adding organic solvent into radix Puerariae powder, heating and refluxing to obtain extractive solution, concentrating and drying to obtain radix Puerariae extract.

Preferably, the weight-volume ratio of the kudzuvine root powder to the organic solvent is 1:5-10;

most preferably, the weight-to-volume ratio of the kudzuvine root powder to the organic solvent is 1:8.

Preferably, the organic solvent is a mixed organic solvent consisting of methanol and ethyl acetate; wherein the volume ratio of the methanol to the ethyl acetate is 3-5:1.

The inventor finds that, in the fermentation process, the amplitude of the improvement of the whitening effect and the antioxidation effect of the brown rice and kudzuvine root fermentation liquid prepared by adding kudzuvine root extracts extracted by different organic solvents is greatly different. The inventors have surprisingly found in the study that: in the fermentation process, the brown rice kudzuvine root fermentation liquor prepared by adding the kudzuvine root extract extracted by the mixed organic solvent consisting of methanol and ethyl acetate has a far higher improvement range on whitening effect and antioxidation effect than the brown rice kudzuvine root fermentation liquor prepared by adopting other solvents or the combination of other solvents. During the fermentation process, the brown rice kudzuvine root fermentation broth prepared by adding the kudzuvine root extract obtained by extracting the mixed organic solvent consisting of methanol and ethyl acetate has excellent whitening effect and antioxidation effect.

Most preferably, the volume ratio of methanol to ethyl acetate is 4:1.

Preferably, the heating reflux extraction is carried out at 55-60 ℃ for 1.5-3 hours.

Most preferably, the heating reflux extraction is performed at 60 ℃ for 2 hours.

The invention also provides the brown rice and kudzuvine root fermentation liquor prepared by the preparation method.

Preferably, the brown rice and kudzuvine root fermentation liquor is applied to the preparation of products with whitening and/or antioxidation effects.

Preferably, the product is a cosmetic, skin care product or a pharmaceutical.

The beneficial effects are that: the invention provides brown rice and kudzuvine root fermentation liquor prepared by a brand new method; researches show that brown rice and kudzuvine root powder are used as raw materials, and brown rice kudzuvine root fermentation liquor is obtained by fermentation by adopting the method; compared with the brown rice fermentation broth prepared by adopting the method disclosed by the invention, the brown rice fermentation broth has a better whitening effect, and the antioxidation effect is greatly improved. Furthermore, the kudzu root extract is added in the fermentation process, so that the whitening effect and the antioxidation effect of the prepared brown rice kudzu root fermentation liquid can be further improved. In particular, in the fermentation process of the invention, the kudzu root extract extracted by adopting the mixed organic solvent composed of methanol and ethyl acetate is added, so that the whitening effect and the antioxidation effect of the prepared brown rice kudzu root fermentation liquor can be further greatly improved, and the prepared brown rice kudzu root fermentation liquor has very excellent whitening effect and antioxidation effect. The brown rice and kudzuvine root fermentation liquor prepared by the method has the whitening effect and the antioxidation effect; therefore, the active ingredient of the extract is used for preparing cosmetics, skin care products or medicines with whitening effect and/or antioxidation effect, and has important application value.

Detailed Description

The present invention is further explained below with reference to specific examples, which are not intended to limit the present invention in any way.

Example 1 preparation of Brown rice and Pueraria lobata fermentation broth

S11, mixing brown rice powder and kudzuvine root powder in a weight ratio of 1:0.4, adding deionized water with a weight which is 8 times that of the total weight of the brown rice powder and the kudzuvine root powder, and uniformly stirring to obtain mixed feed liquid;

S12, heating the mixed solution at 90 ℃ for 30min, cooling to 40 ℃ after heating, and then inoculating lactobacillus plantarum fermentation broth (lactobacillus plantarum GIM 1.191) with concentration of 1x10 ⁷ cfu/mL, wherein the concentration is 4% of the volume of the mixed solution, so as to obtain a fermentation raw material mixture;

s13, fermenting the fermentation raw material mixture at the temperature of 30 ℃ for 16 hours, performing solid-liquid separation after fermentation, and taking liquid to obtain the brown rice and kudzuvine root fermentation liquid.

Example 2 preparation of Brown rice Pueraria lobata fermentation broth

s13, fermenting the fermentation raw material mixture at 30 ℃ for 8 hours, adding the radix puerariae extract, then continuously fermenting at 30 ℃ for 8 hours, performing solid-liquid separation after fermentation, and taking liquid to obtain the brown rice radix puerariae fermentation liquid;

Wherein, the dosage ratio of the radix puerariae extract to the fermentation raw material mixture is 5g:100mL;

The kudzuvine root extract is prepared by the following method: adding mixed organic solvent composed of methanol and ethyl acetate with the volume ratio of 4:1 and weight ratio of 8 times into radix Puerariae powder, heating and reflux extracting at 60deg.C for 2 hr to obtain extract, concentrating and drying to obtain radix Puerariae extract.

Example 3

Example 3 differs from example 2 in that the radix Puerariae extract added is different and the others are the same.

The kudzuvine root extract is prepared by the following method: adding ethanol with the volume fraction of 95% and the weight of 8 times of the radix puerariae powder into the radix puerariae powder, heating and reflux-extracting for 2 hours at 60 ℃ to obtain extract liquid, concentrating and drying the extract liquid to obtain the radix puerariae extract.

Example 4

Example 4 differs from example 2 in that the radix Puerariae extract added is different and the others are the same.

The kudzuvine root extract is prepared by the following method: adding 8 times of water into radix Puerariae powder, heating and reflux extracting at 60deg.C for 2 hr to obtain extractive solution, concentrating and drying to obtain radix Puerariae extract.

Example 5

Example 5 differs from example 2 in that the radix Puerariae extract added was different and the others were the same.

The kudzuvine root extract is prepared by the following method: adding 8 times of methanol into radix Puerariae powder, heating and reflux extracting at 60deg.C for 2 hr to obtain extractive solution, concentrating and drying to obtain radix Puerariae extract.

Example 6 preparation of Brown rice and Pueraria lobata fermentation broth

Example 6 differs from example 2 in that the radix Puerariae extract added is different and the others are the same.

The kudzuvine root extract is prepared by the following method: mixing radix Puerariae powder with mixed organic solvent composed of methanol and acetone at a volume ratio of 4:1, heating and reflux extracting at 60deg.C for 2 hr to obtain extractive solution, concentrating and drying to obtain radix Puerariae extract.

Comparative example 1 preparation of Brown rice and Pueraria lobata fermentation broth

S13, adding the radix puerariae extract into the fermentation raw material mixture, then fermenting for 16 hours at the temperature of 30 ℃, and obtaining the brown rice radix puerariae fermentation liquor after the fermentation is finished;

the preparation method of the kudzuvine root extract is the same as that of example 2.

Comparative example 1 differs from example 2 in that the radix Puerariae extract was added before fermentation, rather than during fermentation.

Comparative example 2 preparation of Brown rice and Pueraria lobata fermentation broth

s13, fermenting the fermentation raw material mixture at 30 ℃ for 16 hours, performing solid-liquid separation after fermentation, taking liquid, adding radix puerariae extract, and uniformly mixing to obtain the brown rice radix puerariae fermentation liquid;

Comparative example 2 is different from example 2 in that the pueraria extract was added after the fermentation was completed, instead of adding the pueraria extract during the fermentation.

Comparative example 3 preparation of Brown rice fermentation broth

S11, taking brown rice powder, then adding deionized water with the weight 8 times that of the brown rice powder, and uniformly stirring to obtain mixed feed liquid;

S13, fermenting the fermentation raw material mixture at the temperature of 30 ℃ for 16 hours, and performing solid-liquid separation after fermentation, and obtaining liquid to obtain the brown rice fermentation liquid.

Experimental example

The brown rice kudzuvine root fermentation broths prepared in examples 1 to 6 and comparative examples 1 to 2 and the brown rice fermentation broth prepared in comparative example 3 were tested for whitening effect and antioxidation effect by the following methods; the test results are shown in Table 1.

(1) Method for measuring whitening effect of cosmetics by zebra fish embryo method

1.1 Test treatment of zebra fish embryos

The test was carried out using AB-line zebra fish from Guangdong university, 9hpf (English abbreviation for hours after fertilization, "hours post-fertilization") of healthy zebra fish embryos were randomly placed on 6 well cell culture plates (50 pieces/well) with 5mL of test solution added to each well. Control and sample groups were established, 3 replicates each, incubated in a 28 ℃ biochemical incubator. Before the formal test, the maximum tolerance concentration test of the zebra fish embryo to the sample solution is needed, namely the sample solution is diluted by different factors until the death rate of the zebra fish embryo is not more than 10%. According to the test experience of the evaluation department of the Guangzhou Obus cosmetics Co., ltd, the maximum tolerance concentration of the zebra fish embryo to the general cosmetics is 3.2mg/mL. After 72hpf exposure of zebra fish embryos to the test solution, zebra fish pigmentation was observed with a microscope and recorded by photographing. 20 juvenile fish were randomly selected in each well, washed twice with PBS in a petri dish, transferred to a 1.5mL centrifuge tube, added with 150. Mu.L sodium deoxycholate solution (5 mg/mL), and sonicated at low temperature to prepare a homogenate.

1.2 Determination of the tyrosinase Activity of Zebra fish

The homogenate was centrifuged at 10000r/min for 5min at 4℃and 100. Mu.L of supernatant was placed in 96-well plates while 100. Mu.L of L-dopa solution (5. Mu. Mol/mL) was added and incubated for 1H in a biochemical incubator at 37 ℃. Absorbance of each experimental group OD ₄₇₅ was measured using an enzyme-labeled instrument.

Tyrosinase activity inhibition rate was calculated according to the following formula:

1.3 determination of the melanin content of zebra fish

The supernatant in the EP centrifuge tube was removed, 150. Mu.L NaOH solution (1 mol/L) was added to the tube pellet, heated in a water bath at 80℃for 10min, and shaken to dissolve the melanin in the EP tube well. 100 μl of the solution was placed in a 96-well plate, and the absorbance of each experimental group OD ₄₀₅ was measured with an enzyme-labeled instrument.

The inhibition rate of melanin formation by the sample was calculated according to the following formula:

(2) Oxidation resistance test of brown rice-radix Puerariae fermentation liquor

The test detects the oxidation resistance of the sample by measuring the superoxide anion radical clearance and DPPH radical clearance of the fermentation liquid.

2.1 Measurement of superoxide anion radical scavenger of Brown rice-Pueraria lobata fermentation liquor

1.211G of Tris (hydroxymethyl) aminomethane is accurately weighed, a proper amount of deionized water is added for dissolution, 45.8mL of 0.1mol/L HCl solution is added, and the volume is fixed to 200mL, namely 50mmol/L Tris-HCl buffer solution with pH of 8.2.

Accurately weighing 0.302g of pyrogallol, adding 0.01mol/L HCl solution to dissolve and fix the volume to 200mL, and obtaining 6mmol/L pyrogallol solution.

Taking 5.5mL of Tris-HCl buffer solution with pH of 8.2, adding 0.4mL of sample solution into a test tube, heating in a water bath kettle at 37 ℃ for 10min, adding 0.1mL of preheated pyrogallol solution, mixing uniformly, accurately treating for 5min, immediately breaking the reaction with 0.5mL of concentrated hydrochloric acid, zeroing with the Tris-HCl buffer solution, and measuring the absorbance value (Ax) at 320 nm. The sample solution was replaced with 0.4mL of deionized water, the remaining reagents were unchanged, and absorbance at 320nm (A ₀) was measured as an experimental control.

The formula of the sample superoxide anion radical clearance is as follows:

2.2 measurement of DPPH radical scavenger of Brown rice-Pueraria lobata fermentation liquor

Accurately weighing 0.0039g of DPPH solid, dissolving in 50mL of absolute ethyl alcohol, and carrying out the operation process in a cuvette coated with tinfoil paper to obtain the DPPH solution with the concentration of 2 multiplied by 10 ^-4 mol/L. The whole process of using DPPH solution is to be stored and operated in dark place.

1ML of fermentation broth was taken in 9mL of deionized water and mixed well to obtain a 10-fold diluted sample solution.

3ML of the diluted sample solution and 3mL of DPPH solution were mixed well in a test tube to give an a1 tube.

3ML of absolute ethanol and 3mL of DPPH solution are taken and mixed uniformly in a test tube, and the mixture is a2 tube.

3ML of absolute ethyl alcohol and 3mL of diluted sample solution are taken and uniformly mixed in a test tube, and the mixture is a3 tube.

3 Test tubes were allowed to react for 30min in the dark. After completion of the reaction, the absorbance of the a1, a2 and A3 tubes was measured by zeroing with absolute ethanol using an ultraviolet spectrophotometer at a wavelength of 517nm (A ₁)、(A₂)、(A₃).

The calculation formula of the DPPH free radical clearance of the sample is as follows:

TABLE 1 whitening and antioxidant test results of the brown rice and radix Puerariae fermentation broth of the invention

As can be seen from experimental data of the brown rice and kudzuvine root fermentation broth prepared in example 1, the brown rice and kudzuvine root fermentation broth prepared by the method disclosed by the invention has a better whitening effect and a better antioxidation effect compared with the brown rice and kudzuvine root fermentation broth prepared in comparative example 3 by using brown rice flour alone as a raw material.

As can be seen from the experimental data of the brown rice and kudzuvine root fermentation broth prepared in examples 2 to 6, compared with example 1, the whitening effect and the antioxidation effect of the brown rice and kudzuvine root fermentation broth are effectively improved; this illustrates: the radix puerariae extract is added in the fermentation process, so that the whitening effect and the antioxidation effect of the prepared brown rice radix puerariae fermentation liquor can be further improved.

As can be seen from the experimental data of the brown rice kudzuvine root fermentation broths prepared in examples 2 to 6, the brown rice kudzuvine root fermentation broths prepared in different examples have a huge difference in the improvement of the whitening effect and the antioxidation effect compared with example 1; the whitening effect and the antioxidation effect of the brown rice kudzuvine root fermentation liquor prepared in the embodiment 2 are far higher than those of the embodiments 3 to 6; has excellent whitening and antioxidation effects. This illustrates: in the fermentation process, the brown rice and kudzuvine root fermentation liquid prepared by adding kudzuvine root extracts obtained by extracting with different organic solvents has great difference in the improvement amplitude of whitening effect and antioxidation effect. In the fermentation process, the brown rice kudzuvine root fermentation liquor prepared by extracting kudzuvine root extract by using mixed organic solvent composed of methanol and ethyl acetate is added, and the improvement range of the whitening effect and the antioxidation effect of the brown rice kudzuvine root fermentation liquor is far higher than that of the brown rice kudzuvine root fermentation liquor prepared by using other solvents or the combination of other solvents. During the fermentation process, the brown rice kudzuvine root fermentation liquid prepared by adding the kudzuvine root extract extracted by the mixed organic solvent composed of methanol and ethyl acetate has excellent whitening effect and antioxidation effect.

From the experimental data of the brown rice-kudzuvine root fermentation broth prepared in example 2, it can be seen that the whitening effect and the antioxidation effect of the brown rice-kudzuvine root fermentation broth are substantially higher than those of the brown rice-kudzuvine root fermentation broth prepared in comparative examples 1 and 2. This means that the adding time of the kudzuvine root extract is different in the fermentation process, and the whitening effect and the antioxidation improving amplitude of the prepared brown rice kudzuvine root fermentation liquid are different; only when the radix puerariae extract is added in the fermentation process (namely, the fermentation raw material mixture is firstly fermented for 6-12 hours at 25-35 ℃, then the radix puerariae extract is added, and then the fermentation is continued for 6-12 hours at 25-35 ℃), the whitening effect and the antioxidation effect of the prepared brown rice radix puerariae fermentation liquor can be greatly improved; the prepared brown rice and kudzuvine root fermentation liquor has excellent whitening effect and antioxidation effect.

Claims

1. A preparation method of brown rice and kudzuvine root fermentation liquor is characterized by comprising the following steps:

S11, mixing the brown rice powder and the kudzuvine root powder in a weight ratio of 1:0.4, and then adding the total of the brown rice powder and the kudzuvine root powder

Deionized water with the weight of 8 times of that of the water is stirred uniformly to obtain mixed material liquid;

S12, heating the mixed solution at 90 ℃ for 30min, cooling to 40 ℃ after heating, and inoculating

Lactobacillus plantarum GIM1.191 fermentation broth with the concentration of 1x10 ⁷ cfu/mL, of which the volume is 4%, is mixed with the volume of the feed liquid, so as to obtain a fermentation raw material mixture;

S13, fermenting the fermentation raw material mixture at 30 ℃ for 8 hours, then adding the kudzu root extract, and then performing fermentation on the mixture

Continuing fermenting at 30deg.C for 8 hr, performing solid-liquid separation after fermentation, and collecting the liquid to obtain the brown rice radix Puerariae fermentation liquid;

2. The brown rice radix Puerariae broth prepared by the preparation method of claim 1.

3. The use of the brown rice-kudzuvine root fermentation broth as claimed in claim 2 for preparing a product with whitening and/or antioxidation effects.