Foot powder with effects of deodorizing and inhibiting bacteria and preparation method thereof
A technology of antibacterial and antibacterial foot powder, which is applied in the field of deodorant antibacterial foot powder and its preparation, can solve the problems such as the bioavailability to be improved, and achieve the effects of improving foot hyperhidrosis, treating athlete's foot, and preventing foot odor
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Embodiment 1
[0018] Embodiment 1 a kind of deodorant antibacterial foot powder
[0019] Described deodorant antibacterial foot powder is made up of following component and weight percentage thereof:
[0020] Shikonin 1%, cinnamon aldehyde 1%, berberine 1%, buccal alcohol 1%, menthol 0.5%, alkyl glycoside 1%, tea saponin 0.5%, bisabolol 1%, lavender oil 0.6%, eucalyptus oil 0.4%, ethanol 10% and corn flour 82%.
[0021] Preparation:
[0022] S1. Heat ethanol to 65°C, add shikonin, cinnamon aldehyde, berberine, buccal alcohol, menthol, alkyl glycosides, tea saponin, bisabolol, lavender oil and eucalyptus while stirring oil, stir evenly to obtain solution A;
[0023] S2. Cool the solution A obtained in step S1 to 35°C, spray it on the corn flour while stirring, and stir evenly to obtain.
Embodiment 2
[0024] Embodiment 2 A kind of deodorant antibacterial foot powder
[0025] Described deodorant antibacterial foot powder is made up of following component and weight percentage thereof:
[0026] Shikonin 3%, Cinnamic Aldehyde 2%, Berberine 2%, Bucchiol 2%, Menthol 0.75%, Alkyl Glycosides 2.5%, Tea Saponin 0.75%, Bisabolol 1.5%, Lavender Oil 2.7%, eucalyptus oil 1.8%, ethanol 15% and corn flour 66%.
[0027] The preparation method is similar to Example 1.
Embodiment 3
[0028] Embodiment 3 A kind of deodorant antibacterial foot powder
[0029] Described deodorant antibacterial foot powder is made up of following component and weight percentage thereof:
[0030] Shikonin 5%, Cinnamic Aldehyde 3%, Berberine 3%, Bucchiol 3%, Menthol 1%, Alkyl Glycoside 4%, Tea Saponin 1%, Bisabolol 2%, Lavender Oil 4.8%, eucalyptus oil 3.2%, ethanol 20% and corn flour 50%.
[0031] The preparation method is similar to Example 1.
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