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A kind of preparation method of mouthwash containing carob leaf extract

A technology of extract and mouthwash, which is applied in the field of functional oral health care products, can solve the problems of limited sterilization effect and further improvement of antibacterial effect, so as to achieve good antibacterial effect, prevent periodontitis, and inhibit growth Effect

Active Publication Date: 2021-06-25
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People try to kill the bacteria in the oral cavity by mouthwash, but the raw materials of commonly used mouthwash are glycerin, ethanol, pigment, saccharin, essence, surfactant, water, strontium chloride and sodium fluoride, and its sterilization effect is extremely Limited, so it cannot meet people's needs
[0004] In recent years, researchers have added Chinese herbal ingredients to toothpaste or mouthwash to prevent bacterial infections. Among them, green tea, eucalyptus, and aloe extracts are widely used antibacterial ingredients, but the antibacterial effects of these natural ingredients To be further improved

Method used

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  • A kind of preparation method of mouthwash containing carob leaf extract
  • A kind of preparation method of mouthwash containing carob leaf extract

Examples

Experimental program
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Effect test

preparation example Construction

[0035] Two, the preparation of the mouthwash containing carob leaf extract:

[0036] 1. Weigh glycerin, ethanol, essence, saccharin, pigment, strontium chloride, sodium fluoride, and surfactant and mix well.

[0037] 2. Mix carob leaf extract with purified water and fully dissolve into a transparent solution.

[0038] 3. Mix the above two solutions evenly, and add pH buffer to adjust the pH to 6.

[0039] 4. Packaging, after passing the inspection, enter the finished product warehouse.

[0040] Example of weighing individual ingredients:

example 1

[0041] Example 1: Take pasteurized carob leaf extract 40g, glycerin 8g, ethanol 5g, essence 0.3g, saccharin 2g, pigment 0.2g, strontium chloride 0.5g, sodium fluoride 0.3g, surfactant 0.6 g, pH buffer 0.02 g, and then add purified water to 100 g.

example 2

[0042] Example 2: Take pasteurized carob leaf extract 20g, glycerin 8g, ethanol 5g, pigment 0.05g, saccharin 0.05g, essence 0.3g, strontium chloride 0.2g, sodium fluoride 0.2g, surfactant 0.4 g, 0.02g of pH buffering agent, then added to 100g with purified water.

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Abstract

The invention discloses a preparation method of mouthwash containing carob leaf extract, which relates to the technical field of production of mouthwash, a functional oral health product. The present invention replaces the methanol extraction process with a green and safe ethanol extraction process, applies the extracted carob leaf ethanol extract to the development of mouthwash, and develops a new type of mouthwash with a stronger inhibitory effect on Listeria monocytogenes saliva. The present invention fully utilizes the extract from carob leaves as an active ingredient of mouthwash, and cooperates with conventional mouthwash production raw materials to make the mouthwash have a stronger inhibitory effect on Listeria monocytogenes and effectively inhibit the formation of dental plaque. Grow and prevent periodontitis.

Description

technical field [0001] The invention relates to the production technical field of a functional oral health product-mouthwash. Background technique [0002] Foodborne pathogens are the primary cause of foodborne diseases. Foodborne pathogens pose serious harm to human health and are a serious hidden danger to food safety. Listeria monocytogenes (referred to as Listeria monocytogenes, English abbreviation LM) is a common foodborne pathogen. The World Health Organization (WHO) listed it as one of the four major foodborne pathogens in the 1990s. After the 1980s, Listeria food poisoning in European and American countries is on the rise. In addition to contaminating animal foods such as milk and meat products, the bacteria can still exist in plant foods such as vegetables, and the bacteria can survive at low temperature, Growing in an acidic and high-salt environment, human infection can lead to gastroenteritis, sepsis, meningitis, and miscarriage. It is more likely to cause inf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/9789A61Q11/00A61P31/02
CPCA61K8/97A61K2800/805A61K2800/82A61Q11/00
Inventor 饶胜其胡源高璐徐富慧杨振泉方维明
Owner YANGZHOU UNIV
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