Oral cleaning composition
A technology of oral cleaning and composition, applied in the field of plant-based oral cleaning composition, which can solve the problems of temporary taste disturbance, unsuitable for long-term use, inapplicability, etc., and achieve the effect of refreshing fragrance and taste
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Embodiment 1
[0027] The preparation of embodiment 1 oral cavity cleaning composition of the present invention
[0028] Preparation of tea extract
[0029] Ferment the fresh tea leaves of Pu'er tea, green tea, black tea, Tieguanyin, oolong and Camellia oleifera respectively, and the weight ratio is 3 parts of Pu'er tea, 3 parts of green tea, 1 part of black tea, 1 part of Tieguanyin, 1 part of oolong tea and 1 part of oolong tea. oleifera, mix and roast fresh tea leaves with a total weight of 2,000 kg, add 500 kg of alcohol and 2,500 kg of water, mix and seal for 4 hours, separate the tea leaves from the liquid by filtration, heat and distill at 65°C to remove the alcohol, and The alcohol-removed extract is adsorbed by resin to remove components that may cause turbidity in the finished product, such as theophylline, tea polysaccharides, and chlorophyll, and the liquid is recovered. Add 500kg of alcohol to this liquid, and then mix it with the original tea powder for 8 hours to carry out th...
Embodiment 2
[0036] Because dental plaque is one of the main pathogenic factors of dental caries and periodontal disease (including gum disease). One of the main bacteria that forms early plaque is Streptococcus transglycans, which can produce glucosyltransferase (glucosyltransferase, GTF), thereby using sucrose to synthesize water-insoluble extracellular polysaccharides, which promotes the adhesion of bacteria to the tooth surface. Therefore, preventing the adhesion of bacteria to the tooth surface is an effective method to control the formation of dental plaque, and can achieve the purpose of anti-caries and prevention of gingivitis and periodontal disease. Therefore, here, the bacterial count of Streptococcus transglycans is used as an index to observe the effect before and after using the composition of the present invention.
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