Table I Raw Materials Used in the Hand Creams Serial number Raw material name Specification (w, %) Source Remarks 1 S baicalensis extract 86 Guangzhou Omega Biotechnology Co., Ltd. Cosmetic grade 2 L erythrorhizon extract 90 Changchun Chenyu Biomedical Technology Co., Ltd. Cosmetic grade 3 S flavescens extract 10 Guangzhou Zhaoxi Biological Technology Co., Ltd. Cosmetic grade 4 C reticulata peel extract 73 Guangzhou Zhaoxi Biological Technology Co., Ltd. Cosmetic grade 5 Jojoba oil 98 Shandong Yousuo Chemical Technology Co., Ltd. Cosmetic grade 6 Shea butter 99 Shandong Yousuo Chemical Technology Co., Ltd. Cosmetic grade 7 Isopropyl palmitate 99 Shandong Yousuo Chemical Technology Co., Ltd. Cosmetic grade 8 Dimethicone 99 Shandong Yousuo Chemical Technology Co., Ltd. Cosmetic grade 9 Steareth-2 99 Shandong Yousuo Chemical Technology Co., Ltd. Daily chemical grade 10 Steareth-21 99 Guangdong Sunkiss Chemical Technology Co., Ltd. Daily chemical grade 11 Glycerin 99.7 Shandong Yousuo Chemical Technology Co., Ltd. Daily chemical grade 12 Allantoin 99 Shandong Yousuo Chemical Technology Co., Ltd. Daily chemical grade 13 Xanthan gum 99 Shandong Yousuo Chemical Technology Co., Ltd. Food grade 14 Tocopheryl acetate 99 Shandong Yousuo Chemical Technology Co., Ltd. Cosmetic grade 20 JOURNAL OF COSMETIC SCIENCE

21 TESTING OF HAND CREAMS Minimum inhibitory concentration (30) was determined by inoculating two batches of the same bacterial suspension with the three test strains at 1 × 106 CFU mL−1. The four bacteriostatic components were added to the first batch of bacterial suspensions at 10, 15, 25, 50, 75, 100 μL mL−1, and the second batch was used as the blank control solution. The two batches of bacterial suspensions were incubated at 37 ± 1°C for 24 h in a constant temperature incubator, at which point the absorbance was measured. The minimum inhibitory concentration was designated as when the change in absorbance (OD) of the two corresponding batches reached ≤0.05. To determine the size of the inhibition zone (31), a sterile cotton swab was dipped into the test bacteria suspension with a concentration of 5 × 105 to 106 cfu mL−1 and smeared evenly on the surface of a nutrient agar medium plate. Using sterile tweezers, a sample piece was placed on the surface of the plate. The petri dish was incubated at 37°C for 16 to 18 h before observing the results. The diameter of the antibacterial ring (including the patch) was measured with a vernier caliper and recorded. This test was repeated three times and the average value was taken. If the diameter of the inhibition ring was greater than 7 mm, the test agent was considered bacteriostatic. To test the bacteriostatic rate (31), the sample was added in an Erlenmeyer flask to 70 mL of phosphate buffer (0.03 mol L−1, pH value 7.2–7.4) and 5 mL of bacterial suspension (1–5 × 104 cfu mL−1). The solution was sampled (1 mL) before shaking at 300 r min−1 for 2 min Table III Bacterial Strains Serial number Strain name Code Source 1 S aureus ATCC 6538, fifth generation Guangdong microbial strain collection center 2 C albicans ATCC 10231, fifth generation Guangdong microbial strain collection center 3 E coli ATCC 8099, fifth generation Guangdong microbial strain collection center Table II Raw Materials for Bacterial Test Serial number Raw material name Specification (w, %) Source Remarks 1 Tryptone 99 Henan Kangzhiwang Biological Technology Co., Ltd. Biochemical grade 2 Peptone 99 Henan Kangzhiwang Biological Technology Co., Ltd. Biochemical grade 3 Glucose 99 Shandong Yiwei’an Chemical Technology Co., Ltd. Analytical Reagent 4 Sodium chloride 99.5 Shandong Yiwei’an Chemical Technology Co., Ltd. Analytical Reagent 5 Agar 99 Henan Kangzhiwang Biological Technology Co., Ltd. Food grade 6 Soy peptone 99 Henan Kangzhiwang Biological Technology Co., Ltd. Biochemical grade 7 Tween 80 99 Henan Kangzhiwang Biological Technology Co., Ltd. Food grade 8 Lecithin 99 Henan Kangzhiwang Biological Technology Co., Ltd. Food grade 9 Sodium thiosulfate 98 Henan Kangzhiwang Biological Technology Co., Ltd. Food grade