Low-irritation oral antibacterial spray and preparation method thereof

Abstract

The invention discloses a low-irritation oral antibacterial spray and a preparation method thereof.The low-irritation oral antibacterial spray is prepared from, by mass, 85-89 parts of an antibacterial agent, 0.1-0.4 part of stevioside, 2-6 parts of a humectant, 1-2 parts of sodium bicarbonate, 0.2-0.8 part of citric acid and 1-2.5 parts of a solubilizing agent, the oral spray provided by the invention is an ecologically healthy plant formula, does not contain alcohol, is suitable for being carried in multiple scenes such as airplanes, has pleasant aroma and palatable mouth feel, and can effectively eliminate bacteria and peculiar smells in the oral cavity and the nasal cavity while providing low-irritation disinfection and sterilization effects.

Description

Technical Field

[0001] The present invention belongs to the field of biomedical science and technology, and specifically relates to a low-irritation oral antibacterial spray and a preparation method thereof. Background Art

[0002] The irregular eating habits, irregular oral hygiene practices and declining immunity of modern people have led to frequent oral problems. At present, the prevalence of dental caries and periodontal disease has reached 60% to 90% worldwide, often accompanied by bad breath, tooth sensitivity, swollen and bleeding gums, etc. These problems not only affect people's normal life and work, but also affect social activities and even give people a mental burden. With the in-depth study of oral diseases, researchers have found that common oral diseases such as dental caries and periodontal disease that plague people's lives are related to the growth of harmful bacteria in the mouth.

[0003] Chewing gum, oral spray and mouthwash are common oral health products in life, which can achieve the effect of fresh breath and prevent dental caries to a certain extent. Among them, oral spray has the advantages of small dosage, easy use, and no waste. Patent CN107714649B discloses an oral spray for inhibiting oral pathogens and its application, which contains the following components: leaf lettuce polysaccharide, sodium bicarbonate, sodium benzoate, vitamin C, peppermint oil and lemon oil, hydroxypropyl methylcellulose, hyaluronic acid, xanthan gum and water. The oral spray can significantly inhibit the activity of Streptococcus mutans and Streptococcus sobrinus, and play a role in inhibiting oral disease pathogens. However, the peppermint oil used in this invention is irritating to some people. Patent CN108578330B discloses a compound oral spray and its preparation method, which uses a variety of plant extracts to achieve the effects of antibacterial and anti-inflammatory, detoxification and analgesia, but the active ingredients of the plant extracts in this invention are likely to gradually fail over time. Summary of the invention

[0004] In order to overcome the deficiencies of the above-mentioned prior art, the present invention provides a low-irritation oral antibacterial spray and a preparation method thereof. The oral spray is an ecologically healthy plant-based formula, the active substance of which is stable, alcohol-free, suitable for carrying in multiple scenarios such as airplanes, and has a pleasant aroma and a palatable taste. While providing a low-irritation disinfection and sterilization effect, it can effectively eliminate bacteria and odors in the oral and nasal cavities.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is:

[0006] The first aspect of the present invention provides a low-irritation oral antibacterial spray, which comprises the following raw materials by mass percentage: 85-89 parts of antibacterial agent, 0.1-0.4 parts of stevioside, 2-6 parts of moisturizer, 1-2 parts of sodium bicarbonate, 0.2-0.8 parts of citric acid, and 1-2.5 parts of solubilizer; wherein the antibacterial agent is a composite rose extract emulsion.

[0007] The oral spray of the present application is a plant-based formula with the advantages of ecological health. It does not contain alcohol and is suitable for carrying in multiple scenarios such as airplanes. By selecting natural sugar source stevioside as a sweetener, sodium bicarbonate as a pH buffer, citric acid as a flavoring agent, and combining it with plant extracts in antibacterial agents, the oral spray has a pleasant aroma and a palatable taste. While providing a low-irritation disinfection and sterilization effect, it can effectively eliminate bacteria and odors in the oral and nasal cavities.

[0008] In some embodiments, the preparation steps of the antibacterial agent are as follows:

[0009] S1. Soaking grapefruit peel in distilled water for 30 to 50 minutes and then homogenizing to obtain slurry 1;

[0010] S2, homogenizing roselle, rose and distilled water to obtain slurry 2;

[0011] S3, mixing and stirring the slurry 1 of step S1 and the slurry 2 of step S2, adjusting the pH to 4.5-5.0, adding cellulase and pectinase, performing enzymolysis at 45-55°C for 80-120min, adjusting the pH to 5.8-6.0, adding peptone, white sugar and distilled water, sterilizing under high pressure at 85-95°C for 20-30min, cooling to room temperature, inoculating the Enterobacteriaceae subspecies Enterobacteriaceae, fermenting at 20-30°C for 16-20d, filtering, and obtaining a composite fermentation liquid;

[0012] S4, stirring the composite fermentation liquid of step S3 and the pea protein solution at 20-30° C. and a rotation speed of 800-1000 rpm for 30-40 min, and then performing ultrasound to obtain the antibacterial agent.

[0013] The applicant first enzymatically hydrolyzes grapefruit peel, roselle and rose to fully release the effective ingredients, and then ferments them together, so that the complex macromolecules in the plants are converted into small molecules by microorganisms, and obtains a fermentation liquid rich in natural active ingredients, including flavonoids, polyphenols, polysaccharides, organic acids and other substances, with a complex fragrance that can effectively eliminate bad breath; and the biological activity is increased by fermentation, so that the free total flavonoids and total phenol content are high, providing anti-inflammatory and antibacterial effects for the plant extract. In addition, since the fermented extract of the present application is not a pure essential oil, it reduces the possible allergic reactions of some people and expands the scope of use of the population.

[0014] In some embodiments, the mass ratio of the grapefruit peel in step S1 to the roselle and rose in step S2 is (0.2-0.5):(0.45-0.85):1.

[0015] Pomelo peel extract has good antibacterial and antioxidant effects, among which D-limonene has high antibacterial activity against Escherichia coli, molds, and yeasts; rose and roselle contain organic acid compounds mainly composed of chlorogenic acid and small molecule phenolic acids, as well as flavonoid glycosides of quercetin or kaempferol aglycone, which have anti-inflammatory, antibacterial and antioxidant pharmacological effects. The components of extracts obtained by different extraction methods vary greatly. The applicant has achieved a strong bactericidal effect by fermenting the plant extract through specific selection of plant raw materials and dosage ratios. The possible reason is that the composite fermentation of the three substances changes the content of different chemical components of the extract, which is conducive to the generation of bactericidal substances; at the same time, the composite fermentation liquid has a fresh and rich composite aroma, and eliminates the bitter smell of pomelo peel fermentation products, which is suitable for the olfactory orientation range of most people.

[0016] In some embodiments, the amount of cellulase and pectinase added in step S3 is 0.03-0.06% of the total weight of grapefruit peel, roselle and rose flower, respectively.

[0017] The applicant releases a large amount of active ingredients from the plant carrier by specifically selecting the type and dosage of the enzyme and reduces the decomposition of active phenolic substances by the enzymatic reaction.

[0018] In some embodiments, the pore size of the filter in step S3 is 0.20-0.25 μm.

[0019] The applicant makes a specific selection of the filter pore size so that the obtained filtrate can be better combined with the pea protein, so as to obtain small-sized emulsion droplets and improve the stability of the plant extract.

[0020] In some embodiments, the ultrasonic operation in step S4 is: ultrasonicate for 5 to 8 minutes at 800 to 1000 W, let stand for 4 to 6 minutes, and repeat the above steps 3 to 4 times.

[0021] The applicant uses intermittent ultrasonic operation to narrow the particle size distribution of the obtained emulsion, reduce the damage to the binding between the extract and the pea protein, and ensure the stability of the binding.

[0022] In some embodiments, the concentration of the pea protein solution in step S4 is 3-4 wt %.

[0023] The applicant enhanced the stability of the plant extract through the interaction between pea protein and plant extract. Fermentation resulted in the presence of free amino acid residues in the extract. On the one hand, the amino acid residues may form hydrophobic interaction bonds with the pea protein; on the other hand, they may form hydrogen bonds with the carbonyl groups of the active ingredients in the plant extract. The combination of the two induces the binding of pea protein molecules with the plant extract by changing the intermolecular interactions of pea protein molecules, which helps to form a complex with regular morphology, thereby obtaining a translucent microemulsion.

[0024] In some embodiments, the moisturizer is one or more of sodium hyaluronate, glycerin and sorbitol.

[0025] Preferably, the moisturizing agent is a combination of sodium hyaluronate and glycerin;

[0026] Further preferably, the mass ratio of sodium hyaluronate to glycerol is 1:1.

[0027] In some embodiments, the solubilizer is one or more of PEG-60, sodium lauryl sulfate, Tween-80 and tea saponin.

[0028] Preferably, the solubilizer is tea saponin.

[0029] Most of the commonly used solubilizers on the market are artificially synthesized. Considering that oral sprays will inevitably enter the esophagus when used, in order to reduce chronic toxicity and biosafety risks, the applicant uses the natural surfactant tea saponin as a solubilizer. After adding tea saponin, the applicant found that the antibacterial agent is evenly dispersed in the oral spray system and the emulsion structure is stable. The possible reason is that the hydrophilic sugar group and hydrophobic glycoside in the tea saponin structure are combined with the pea protein in the antibacterial agent, thereby bringing about the effect of dispersion and stable emulsification.

[0030] The second aspect of the present invention provides a method for preparing a low-irritation oral antibacterial spray, comprising the following steps: uniformly mixing an antibacterial agent and a solubilizer, then sequentially adding sodium bicarbonate, citric acid, stevioside and a moisturizer, stirring for 30 to 50 minutes, and aseptically filling to obtain the low-irritation oral antibacterial spray.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] 1. The present invention provides an eco-friendly and healthy plant-based formula oral spray, which does not contain alcohol, is suitable for carrying in multiple scenarios such as airplanes, and has a pleasant aroma and a palatable taste. While providing a low-irritation disinfection and sterilization effect, it can effectively eliminate bacteria and odors in the oral and nasal cavities.

[0033] 2. The present invention obtains a plant extract with anti-inflammatory and antibacterial effects through enzymatic hydrolysis and fermentation, and the extract is not pure essential oil, which reduces possible allergic reactions in some people and expands the scope of use of the population.

[0034] 3. The present invention achieves a strong bactericidal effect of plant fermentation extract by specifically selecting plant raw materials and dosage ratios, reduces the addition of preservatives, and eliminates the bitter smell of grapefruit peel fermentation products, which is suitable for the olfactory preference range of most people.

[0035] 4. The present invention utilizes free amino acid residues in the fermentation extract to change the interaction between pea protein molecules to induce the combination of pea protein molecules and plant extracts, which helps to form a complex with regular morphology and enhances the stability of the plant extracts.

[0036] 5. The present invention uses the natural surfactant tea saponin as a solubilizer, and utilizes the hydrophilic sugar group and hydrophobic glycoside in the tea saponin structure to combine with the pea protein in the antibacterial agent, thereby promoting the uniform dispersion of the antibacterial agent in the oral spray system and the stability of the emulsion structure. DETAILED DESCRIPTION

[0037] The present invention will be described below in conjunction with specific embodiments. It should be noted that the following embodiments are examples of the present invention and are only used to illustrate the present invention, but not to limit the present invention. Other combinations and various modifications within the concept of the present invention may be performed without departing from the spirit or scope of the present invention.

[0038] In order to facilitate those skilled in the art to implement the present invention, some raw materials and manufacturers of the embodiments and comparative examples are described as follows:

[0039] Peptone was purchased from Beijing Hongrun Baoshun Technology Co., Ltd.;

[0040] Cellulase was purchased from Shandong Longda Bioengineering Co., Ltd.;

[0041] Pectinase was purchased from Nanjing Dulai Biotechnology Co., Ltd.;

[0042] Pea protein was purchased from Guangzhou Yibaolai Biotechnology Co., Ltd.;

[0043] Soy protein was purchased from Hubei Shishun Biotechnology Co., Ltd.;

[0044] Sodium hyaluronate was purchased from Qingdao Wanyuanshan Biotechnology Co., Ltd., and the model was ultra-low molecular weight sodium hyaluronate.

[0045] Preparation Example 1

[0046] The preparation steps of antimicrobial agent-A are as follows:

[0047] S1, soaking 125 g of grapefruit peel in 200 mL of distilled water for 40 min and then homogenizing to obtain slurry 1;

[0048] S2, homogenizing 250 g of roselle, 500 g of rose and 250 mL of distilled water to obtain slurry 2;

[0049] S3, the slurry 1 of step S1 and the slurry 2 of step S2 were mixed and stirred evenly, the pH was adjusted to 4.7 with K2HPO4, 0.28g of cellulase and 0.394g of pectinase were added, and the enzymatic hydrolysis was carried out at 50°C for 100min, the pH was adjusted to 6.0 with NaHCO3, 3g of peptone and 12g of white sugar were added, and the volume was made up to 1000mL with distilled water, and the mixture was sterilized under high pressure at 90°C for 25min, and after cooling to room temperature, 5ml of the bacterial solution of Enterobacteriaceae subspecies Enterobacteriaceae with a concentration of 1 million CFU / ml was inoculated, and the mixture was fermented at 25°C for 18d, and filtered with a pore size of 0.22μm to obtain a composite fermentation liquid;

[0050] S4, stirring the composite fermentation liquid of step S3 and 1000 mL of 3 wt% pea protein solution at 25° C. at a rotation speed of 800 rpm for 40 min, then ultrasonicating at a power of 300 W for 5 min, letting it stand for 5 min, and repeating the ultrasonication 3 times to obtain antibacterial agent-A.

[0051] Preparation Example 2

[0052] The preparation steps of antimicrobial agent-B are as follows:

[0053] S1. Homogenize 292 g of roselle, 584 g of rose and 450 mL of distilled water to obtain a slurry;

[0054] S2, with K2HPO4 the slurry of step S1 is adjusted to pH 4.7, 0.28g cellulase and 0.394g pectinase are added, enzymolysis is carried out at 50°C for 100min, the pH is adjusted to 6.0 with NaHCO3, 3g peptone and 12g white sugar are added, distilled water is added to make the volume to 1000mL, and the mixture is sterilized at 90°C by high pressure for 25min, and inoculated with Enterobacteriaceae subspecies Enterobacteriaceae after cooling to room temperature, and fermented at 25°C for 18d, and filtered with a pore size of 0.22μm to obtain a composite fermentation liquid;

[0055] S3, stirring the composite fermentation liquid of step S2 and 1000 mL of 3 wt% pea protein solution at 800 rpm for 40 min at 25° C., then ultrasonicating at 300 W for 5 min, letting stand for 5 min, and repeating the above steps 3 times to obtain antibacterial agent-B.

[0056] Preparation Example 3

[0057] The preparation steps of antimicrobial agent-C are as follows:

[0058] S1, soaking 125 g of grapefruit peel in 200 mL of distilled water for 40 min and then homogenizing to obtain slurry 1;

[0059] S2, homogenizing 250 g of roselle, 500 g of rose and 250 mL of distilled water to obtain slurry 2;

[0060] S3. Mix and stir the slurry 1 of step S1 and the slurry 2 of step S2, adjust the pH to 4.7 with K2HPO4, add 0.28g cellulase and 0.394g pectinase, perform enzymolysis at 50°C for 100min, adjust the pH to 6.0 with NaHCO3, add 3g peptone and 12g white sugar, add distilled water to make the volume to 1000mL, sterilize under high pressure at 90°C for 25min, cool to room temperature and inoculate with Enterobacteriaceae subspecies Enterobacteriaceae, ferment at 25°C for 18d, filter with a pore size of 0.22μm, and obtain antibacterial agent-C.

[0061] Preparation Example 4

[0062] The preparation steps of antimicrobial agent-D are as follows:

[0063] The difference between this preparation example and preparation example 1 is that pea protein is replaced by soy protein in step S4.

[0064] Example 1

[0065] A low-irritation oral antibacterial spray, comprising the following raw materials by mass percentage: 87 parts of antibacterial agent-A, 0.3 parts of stevioside, 2 parts of sodium hyaluronate, 2 parts of glycerol, 1.5 parts of sodium bicarbonate, 0.5 parts of citric acid, and 1.8 parts of tea saponin;

[0066] The method for preparing the low-irritation oral antibacterial spray in this embodiment comprises the following steps:

[0067] The antibacterial agent-A and tea saponin are mixed evenly, and then sodium bicarbonate, citric acid, stevioside, sodium hyaluronate and glycerin are added in sequence, and after stirring for 40 minutes, the mixture is aseptically filled to obtain a low-irritation oral antibacterial spray.

[0068] Example 2

[0069] A low-irritation oral antibacterial spray, comprising the following raw materials by mass percentage: 85 parts of antibacterial agent-A, 0.1 parts of stevioside, 1 part of sodium hyaluronate, 1 part of glycerol, 1 part of sodium bicarbonate, 0.2 parts of citric acid, and 1 part of tea saponin;

[0070] The method for preparing the low-irritation oral antibacterial spray in this embodiment comprises the following steps:

[0071] The antibacterial agent-A and tea saponin are mixed evenly, and then sodium bicarbonate, citric acid, stevioside, sodium hyaluronate and glycerin are added in sequence, and after stirring for 40 minutes, the mixture is aseptically filled to obtain a low-irritation oral antibacterial spray.

[0072] Example 3

[0073] A low-irritation oral antibacterial spray, comprising the following raw materials by mass percentage: 89 parts of antibacterial agent-A, 0.4 parts of stevioside, 3 parts of sodium hyaluronate, 3 parts of glycerol, 2 parts of sodium bicarbonate, 0.8 parts of citric acid, and 2.5 parts of tea saponin;

[0074] The method for preparing the low-irritation oral antibacterial spray in this embodiment comprises the following steps:

[0075] The antibacterial agent-A and tea saponin are mixed evenly, and then sodium bicarbonate, citric acid, stevioside, sodium hyaluronate and glycerin are added in sequence, and after stirring for 40 minutes, the mixture is aseptically filled to obtain a low-irritation oral antibacterial spray.

[0076] Example 4

[0077] This embodiment provides a low-irritation oral antibacterial spray and a preparation method thereof. The specific implementation method is the same as that of Example 1, except that the antibacterial agent-A in the raw material is replaced by an equal portion of antibacterial agent-B.

[0078] Example 5

[0079] This embodiment provides a low-irritation oral antibacterial spray and a preparation method thereof. The specific implementation method is the same as that of Example 1, except that the antibacterial agent-A in the raw material is replaced by an equal portion of antibacterial agent-C.

[0080] Example 6

[0081] This embodiment provides a low-irritation oral antibacterial spray and a preparation method thereof. The specific implementation method is the same as that of Example 1, except that the antibacterial agent-A in the raw material is replaced by an equal portion of antibacterial agent-D.

[0082] Example 7

[0083] This embodiment provides a low-irritation oral antibacterial spray and a preparation method thereof. The specific implementation method is the same as that of Example 1, except that the tea saponin in the raw material is replaced by an equal portion of PEG-60.

[0084] Performance Testing:

[0085] 1. Antibacterial experiment:

[0086] This experiment was carried out according to the quantitative antibacterial test of suspension in the standard WS / T 650-2019 "Antibacterial and Antibacterial Effect Evaluation Method". The strains were Staphylococcus aureus (ATCC 6538), Aspergillus niger (ATCC 16404), and Candida albicans (ATCC10231). The evaluation was as follows: if the inhibition rate was ≥50% to 90%, it was judged to have an antibacterial effect; if the inhibition rate was ≥90%, it was judged to have a strong antibacterial effect.

[0087] 2. Storage stability test

[0088] The oral spray of each example was left to stand at room temperature for 60 days, and the average particle size of the emulsion was measured at 0, 15, 30 and 60 days. Each sample was measured three times in parallel to obtain the average value.

[0089] The results are shown in Table 1.

[0090] Table 1 Performance test results

[0091]

[0092] It can be seen from the data in Table 1 that the oral sprays of Examples 1 to 3 have obvious antibacterial effects on Staphylococcus aureus, Aspergillus niger and Candida albicans, indicating that they can achieve a disinfection effect on the oral cavity, and their inhibitory effect on molds means that they can maintain a longer shelf life without the addition of preservatives; from the fluctuation of the average particle size, it can be seen that the particle size changes of the emulsions in the oral sprays of Examples 1 to 3 may be caused by the selection of samples from different parts.

[0093] It can be seen from Examples 1 and 4 that the lack of pomelo peel in the plant raw materials weakens the antibacterial effect on bacteria and molds. The possible reason is that the composite fermentation of the three substances is conducive to the generation of bactericidal substances; the increase in particle size also indicates that the lack of pomelo peel may lead to a weakened binding between the active ingredients in the extract and the pea protein, thereby affecting the stability of the antibacterial agent.

[0094] It can be seen from Examples 1 and 5 that the addition of pea protein does not affect the effectiveness of the antibacterial components, but the oral spray without pea protein produced floccules after standing for 60 days, which may be due to the ineffectiveness of the active substances in the plant extracts.

[0095] From the small increase in the average particle size of Examples 1 and 6, it can be seen that the binding force between soybean protein and the extract is weaker than that of pea protein, so that the emulsion droplets will continue to grow, leading to aggregation. From Examples 1 and 7, it can be seen that compared with artificial synthetic solubilizers, tea saponin significantly enhances the stability of the emulsion structure.

[0096] The embodiments described above do not impose any form of limitation on the present invention. Although the present invention has been disclosed as a preferred embodiment as above, it is not intended to limit the present invention. Any technician familiar with the profession can make some changes or modifications to equivalent embodiments of equivalent changes using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of the technical solution of the present invention.

Claims

1. A low-irritation oral antibacterial spray, It is characterized in that The composition comprises the following raw materials by weight: 85-89 parts of antibacterial agent, 0.1-0.4 parts of stevioside, 2-6 parts of moisturizer, 1-2 parts of sodium bicarbonate, 0.2-0.8 parts of citric acid and 1-2.5 parts of solubilizer; wherein the antibacterial agent is a composite rose extract emulsion.

2. The low-irritation oral antibacterial spray according to claim 1, It is characterized in that The preparation steps of the antibacterial agent are as follows: S1. Soaking grapefruit peel in distilled water for 30 to 50 minutes and then homogenizing to obtain slurry 1; S2, homogenizing roselle, rose and distilled water to obtain slurry 2; S3, mixing and stirring the slurry 1 of step S1 and the slurry 2 of step S2, adjusting the pH to 4.5-5.0, adding cellulase and pectinase, performing enzymolysis at 45-55°C for 80-120min, adjusting the pH to 5.8-6.0, adding peptone, white sugar and distilled water, sterilizing under high pressure at 85-95°C for 20-30min, cooling to room temperature, inoculating the Enterobacteriaceae subspecies Enterobacteriaceae, fermenting at 20-30°C for 16-20d, filtering, and obtaining a composite fermentation liquid; S4, stirring the composite fermentation liquid of step S3 and the pea protein solution at 20-30° C. and a rotation speed of 800-1000 rpm for 30-40 min, and then performing ultrasound to obtain the antibacterial agent.

3. The low-irritation oral antibacterial spray according to claim 2, It is characterized in that The mass ratio of the grapefruit peel in step S1 to the roselle and rose in step S2 is (0.2-0.5):(0.45-0.85):

1.

4. The low-irritation oral antibacterial spray according to claim 2, It is characterized in that In the step S3, the amount of cellulase and pectinase added is 0.03-0.06% of the total weight of the grapefruit peel, roselle and rose, respectively.

5. The low-irritation oral antibacterial spray according to claim 2, It is characterized in that The pore size of the filter in step S3 is 0.20-0.25 μm.

6. The low-irritation oral antibacterial spray according to claim 2, It is characterized in that The ultrasonic operation in step S4 is as follows: ultrasonicate for 5 to 8 minutes at 800 to 1000 W, let stand for 4 to 6 minutes, and repeat the above steps 3 to 4 times.

7. The low-irritation oral antibacterial spray according to claim 2, It is characterized in that The concentration of the pea protein solution in step S4 is 3-4 wt%.

8. The low-irritation oral antibacterial spray according to claim 1, It is characterized in that The moisturizing agent is one or more of sodium hyaluronate, glycerin and sorbitol.

9. The low-irritation oral antibacterial spray according to claim 1, It is characterized in that The solubilizing agent is one or more of PEG-60, sodium lauryl sulfate, Tween-80 and tea saponin.

10. A method for preparing the low-irritation oral antibacterial spray according to any one of claims 1 to 9, It is characterized in that The method comprises the following steps: uniformly mixing the antibacterial agent and the solubilizer, then sequentially adding sodium bicarbonate, citric acid, stevioside and a moisturizer, stirring for 30 to 50 minutes, and aseptically filling to obtain the low-irritation oral antibacterial spray.

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