Abstract: The present disclosure belongs to the technical field of cosmetic preparation and provides a modified cone snail polypeptide, preparation method and use thereof. The amino acid residues are modified on the basis of the wild-type ?-cone snail polypeptide PIIIA, and the blocking effect of ?-cone snail polypeptide on sodium channels is moderately weakened, while maintaining stability under acidic and alkaline conditions and maintaining the stability of the isoelectric point and the target specificity. The modified cone snail polypeptide provided by the present disclosure has the characteristics of high stability and low production cost. The modified cone snail polypeptide after transformation and modification retains a strong anti-wrinkle function. The modified cone snail polypeptide avoids facial muscle stiffness and paralysis resulting from excessive inhibition of skeletal muscle sodium channel Nav1.4.

Abstract: A method for preserving Ziziphus jujuba, including: 1) preservation treatment of the Ziziphus jujuba harvested by a) fumigation and b) soaking the Ziziphus jujuba in a liquid preservative at room temperature; 2) air-drying the soaked Ziziphus jujuba and placing it into polyethylene bags, and then placing the Ziziphus jujuba into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse and cooling it at 4° C. for 24-48 hours; and after slowly reducing the temperature of the inner atmosphere to ?3.0±0.1° C. over a period of 6 days, closing off the inner atmosphere and controlling its composition. During the cooling step, air is circulated between the inner atmosphere and the outer atmosphere of the jacketed cold and controlled atmosphere storage warehouse.

Abstract: A method for preserving Ziziphus jujuba, including: 1) preservation treatment of the Ziziphus jujuba harvested by a) fumigation and b) soaking the Ziziphus jujuba in a liquid preservative at room temperature; 2) air-drying the soaked Ziziphus jujuba and placing it into polyethylene bags, and then placing the Ziziphus jujuba into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse and cooling it at 4° C. for 24-48 hours; and after slowly reducing the temperature of the inner atmosphere to ?3.0±0.1° C. over a period of 6 days, closing off the inner atmosphere and controlling its composition. During the cooling step, air is circulated between the inner atmosphere and the outer atmosphere of the jacketed cold and controlled atmosphere storage warehouse.