Composition for preventing and treating oral ulcer and halitosis and preparation method thereof

Abstract

The invention provides a composition for preventing and treating oral ulcer and halitosis and a preparation method of the composition. The composition is prepared from the following raw materials in parts by weight: osmanthus fragrans leaching liquor, fresh rehmannia root leaching liquor, lactobacillus fermentation liquor, carbomer homopolymer A, polysorbate and auxiliary materials. The fresh rehmannia root is subjected to microbial fermentation, the content of effective substances is measured, and the composition for preventing and treating the oral ulcer and the halitosis prepared by the method is simple in component, safe and non-irritating to the oral cavity, has the application effects of efficiently resisting bacteria and removing the halitosis, can meet the requirements of people needing the composition, and has a good market prospect.

Description

Technical Field

[0001] The present invention relates to the technical field of oral care, and particularly relates to a composition for preventing and treating oral ulcers and halitosis and a preparation method thereof. Background Art

[0002] A healthy oral environment is crucial for the human body. With the increasing attention paid to oral health by people, it is of great importance to develop composition products for preventing and treating oral ulcers and halitosis. The main functions of oral care compositions are to prevent and keep the oral cavity clean, cover up and treat halitosis, and leave a comfortable and refreshing feeling in the oral cavity. The causes of oral diseases include poor oral hygiene, the presence of oral necrotic tissue, dental caries, periodontitis, etc. Microorganisms that cause these irritating odors and the conditions necessary for the production of these odors have been identified. Changing the living environment of such microorganisms can effectively prevent and treat oral ulcers and halitosis. In the prior art, western medicines are usually added to oral care liquids to achieve the effect of inhibiting bacteria. However, blindly using oral agents containing antibiotic components, especially for a long time, may cause bacterial tolerance, resulting in the inability of ordinary antibiotic drugs to act on bacteria and the loss of treatment effect. Oral sprays for freshening breath, although they can temporarily eliminate halitosis, may cause irritation to the affected areas of dental diseases and exacerbate the development of diseases such as gingivitis and periodontitis. Therefore, it has application value to develop a composition for preventing and treating oral ulcers and halitosis and a preparation method thereof. Summary of the Invention

[0003] In view of this, the present invention provides a composition for preventing and treating oral ulcers and halitosis and a preparation method thereof.

[0004] The technical solution of the present invention is realized as follows:

[0005] A composition for preventing and treating oral ulcers and halitosis, comprising the following raw materials in parts by weight: 45 - 50 parts of osmanthus extract, 15 - 20 parts of fresh rehmannia extract, 10 - 15 parts of lactobacillus fermentation broth, 8 - 10 parts of carbomer homopolymer A, 5 - 8 parts of polysorbate 60, and 5 - 20 parts of auxiliary materials.

[0006] Further, the auxiliary material components include glycerol, benzyl alcohol, disodium hydrogen phosphate, saccharin sodium, potassium hydroxide, and citric acid in a mass ratio of 8 - 10:2 - 4:1 - 2:1 - 2:0.5 - 0.8:0.3 - 0.6.

[0007] A composition for preventing and treating oral ulcers and halitosis, comprising the following raw materials in parts by weight: 45 parts of osmanthus extract, 20 parts of fresh rehmannia extract, 10 parts of lactobacillus fermentation broth, 8 parts of carbomer homopolymer A, 6 parts of polysorbate 60, and 15 parts of auxiliary materials.

[0008] A composition for preventing and treating oral ulcers and halitosis, and the preparation method steps of the fresh rehmannia root extract include:

[0009] S1. Select fresh rehmannia root, clean, air-dry, soak in yellow rice wine, and dry to obtain prefabricated fresh rehmannia root;

[0010] S2. Cut the prefabricated fresh rehmannia root into small pieces, add auxiliary materials glucose, carboxymethyl pachyman polysaccharide, peptone and sodium chloride and mix to obtain a mixture;

[0011] S3. Inoculate the mixture with Lactobacillus plantarum LP90 and Bacillus subtilis for fermentation to obtain a primary fermentation broth of fresh rehmannia root;

[0012] S4. Filter the active ingredients of the primary fermentation broth of fresh rehmannia root, take the supernatant, and obtain the finished fresh rehmannia root extract after passing the inspection.

[0013] Further, in step S1, the diameter range of the fresh rehmannia root is 3.5 - 4.5 cm; the addition amount of the yellow rice wine is 10 - 15% of the mass of the fresh rehmannia root, the alcohol content of the yellow rice wine is 15 - 20 degrees, the soaking time is 46 - 50 hours, and the soaking temperature is 10 - 20 °C; the drying temperature is 40 - 45 °C, and the drying time is 20 - 24 hours.

[0014] Further, in step S2, the fresh rehmannia root is cut into small pieces with an area of 2.0 - 2.5 cm 3 , the addition amount of glucose in the auxiliary materials is 6 - 8% of the mass of the fresh rehmannia root, the addition amount of carboxymethyl pachyman polysaccharide is 4 - 5% of the mass of the fresh rehmannia root, the addition amount of peptone is 3 - 6% of the mass of the fresh rehmannia root, and the addition amount of sodium chloride is 1.0 - 1.5% of the mass of the fresh rehmannia root.

[0015] Further, in step S3, the inoculation amount of Lactobacillus plantarum LP90 is 4 - 6% of the total amount of the fermentation substrate, and the inoculation amount of Bacillus subtilis is 3 - 5% of the total amount of the fermentation substrate.

[0016] Further, in step S3, the fermentation temperature is 29 - 31 °C, the humidity is 75% - 80%, the pH value is 5.8 - 6.2, and the fermentation time is 3 - 5 days.

[0017] Further, in step S4, the active ingredients are detected once every 12 hours, and the active ingredients are catalpol and rehmannioside D. When the content of catalpol is lower than 0.2%, or the content of rehmannioside D is lower than 0.1%, the fermentation needs to be extended for 1 day.

[0018] A composition for preventing and treating oral ulcers and halitosis, and the preparation method includes the following steps: uniformly mix osmanthus extract, fresh rehmannia root extract, lactic acid bacteria fermentation broth and auxiliary materials to obtain a mixture; add deionized water to the mixture and stir to obtain the target composition

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0020] 1. The composition for preventing and treating oral ulcers and halitosis prepared by the present invention has simple ingredients, is non-irritating to the oral cavity, mild and safe, and at the same time has high antibacterial efficiency and continuous halitosis elimination effect, and has market prospects.

[0021] 2. The composition of the present invention contains osmanthus extract, which has a floral fragrance and can assist in masking oral odor. When compounded with raw materials such as fresh rehmannia extract, it has a strong antibacterial effect, enhances the residence time of the composition in the oral cavity, soothes emotions, provides long-term antibacterial protection, and has good biocompatibility and stability.

[0022] 3. The present invention improves the extraction process of fresh rehmannia. After soaking in yellow rice wine, Lactobacillus plantarum LP90 and Bacillus subtilis are inoculated for fermentation, and the content of active ingredients is detected. The fresh rehmannia extract of the present invention has strong antibacterial activity, helps to protect teeth from free radical damage, helps to relieve oral discomfort, and reduces oral odor. Specific Embodiments

[0023] In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

[0024] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods, and the reagents used in the embodiments can be obtained from commercial channels.

[0025] The manufacturer of Lactobacillus plantarum LP90 is Microkang Probiotics (Suzhou) Co., Ltd., food grade, with an active ingredient content of 99% and a viable count of 1.0×10 12 CFU / g; the manufacturer of Bacillus subtilis is Shandong Xinxiong Biotechnology Co., Ltd., food grade, with an active ingredient content of 99% and a viable count of 4.0×10 7 CFU / g.

[0026] Preparation Example 1

[0027] The preparation method steps of the fresh rehmannia extract in Preparation Example 1 include:

[0028] Step (1): Select fresh rehmannia with a diameter of 3.5 cm, remove the rootlets and rotten parts, wash it with clean water, air-dry it naturally, and then soak it in yellow rice wine. The addition amount of yellow rice wine is 10% of the mass of fresh rehmannia, the alcohol content of yellow rice wine is 15 degrees, the soaking time is 46 hours, and the soaking temperature is 10°C; after soaking, it is dried, the drying temperature is 40°C, the drying time is 20 hours, and the prefabricated fresh rehmannia is obtained after drying;

[0029] Step (2): Cut the prefabricated fresh rehmannia into pieces with an area of 2 cm 3Small pieces are added with excipients glucose, peptone and sodium chloride and mixed. The addition amount of glucose in the excipients is 6% of the mass of fresh Rehmannia glutinosa, the addition amount of carboxymethyl pachyman polysaccharide is 5% of the mass of fresh Rehmannia glutinosa, peptone is 3% of the mass of fresh Rehmannia glutinosa, and sodium chloride is 1% of the mass of fresh Rehmannia glutinosa. After mixing and stirring, a mixture is obtained;

[0030] Step (3): The mixture is inoculated with Lactobacillus plantarum LP90 and Bacillus subtilis for fermentation. The inoculation amount of Lactobacillus plantarum LP90 is 4% of the total amount of the fermentation substrate, and the inoculation amount of Bacillus subtilis is 3% of the total amount of the fermentation substrate. The fermentation temperature is 29 °C, the humidity is 75%, the pH value is 5.8, and the fermentation time is 3 days. After mixed fermentation, a fresh Rehmannia glutinosa primary fermentation broth is obtained;

[0031] Step (4): The active ingredients catalpol and rehmannioside D in the fresh Rehmannia glutinosa primary fermentation broth are detected once every 12 hours. The content of catalpol is 0.15%. Fermentation is continued for 1 more day. After 4 days of fermentation, a finished fresh Rehmannia glutinosa extract is obtained.

[0032] Preparation Example 2

[0033] The preparation method steps of the fresh Rehmannia glutinosa extract in Preparation Example 2 include:

[0034] Step (1): Select fresh Rehmannia glutinosa with a diameter of 4.5 cm, remove the rootlets and rotten parts, wash it with clean water, air-dry it naturally, and then soak it in yellow rice wine. The addition amount of yellow rice wine is 15% of the mass of fresh Rehmannia glutinosa, the alcohol content of yellow rice wine is 20 degrees, the soaking time is 50 hours, and the soaking temperature is 20 °C; after soaking, it is dried. The drying temperature is 45 °C, and the drying time is 24 hours. After drying, prefabricated fresh Rehmannia glutinosa is obtained;

[0035] Step (2): Cut the prefabricated fresh Rehmannia glutinosa into small pieces with an area of 2.5 cm 3 and add excipients glucose, peptone and sodium chloride and mix. The addition amount of glucose in the excipients is 8% of the mass of fresh Rehmannia glutinosa, the addition amount of carboxymethyl pachyman polysaccharide is 5% of the mass of fresh Rehmannia glutinosa, peptone is 6% of the mass of fresh Rehmannia glutinosa, and sodium chloride is 1.5% of the mass of fresh Rehmannia glutinosa. After mixing and stirring, a mixture is obtained;

[0036] Step (3): The mixture is inoculated with Lactobacillus plantarum LP90 and Bacillus subtilis for fermentation. The inoculation amount of Lactobacillus plantarum LP90 is 6% of the total amount of the fermentation substrate, and the inoculation amount of Bacillus subtilis is 5% of the total amount of the fermentation substrate. The fermentation temperature is 31 °C, the humidity is 80%, the pH value is 6.2, and the fermentation time is 3 days. After mixed fermentation, a fresh Rehmannia glutinosa primary fermentation broth is obtained;

[0037] Step (4): The active ingredients catalpol and rehmannioside D in the fresh Rehmannia glutinosa primary fermentation broth are detected once every 12 hours. The content of rehmannioside D is 0.06%. Fermentation is extended for 1 day, and fermentation is carried out for a total of 4 days. After fermentation, a finished fresh Rehmannia glutinosa extract is obtained.

[0038] Preparation Example 3

[0039] The preparation method steps of the fresh Rehmannia glutinosa extract in Preparation Example 3 include:

[0040] Step (1): Select fresh Rehmannia glutinosa with a diameter of 4 cm, remove the root hairs and rotten parts, wash it with clean water, air-dry it naturally, and then soak it in yellow rice wine. The addition amount of yellow rice wine is 12% of the mass of fresh Rehmannia glutinosa, the alcohol content of yellow rice wine is 16 degrees, the soaking time is 48 hours, and the soaking temperature is 15 °C; after soaking, it is dried, the drying temperature is 42 °C, the drying time is 23 hours, and the prefabricated fresh Rehmannia glutinosa is obtained after drying;

[0041] Step (2): Cut the prefabricated fresh Rehmannia glutinosa into small pieces with an area of 2.2 cm 3 , add auxiliary materials glucose, peptone and sodium chloride and mix them. The addition amount of glucose in the auxiliary materials is 7% of the mass of fresh Rehmannia glutinosa, the addition amount of carboxymethyl pachyman polysaccharide is 5% of the mass of fresh Rehmannia glutinosa, peptone is 5% of the mass of fresh Rehmannia glutinosa, and sodium chloride is 1.3% of the mass of fresh Rehmannia glutinosa. Mix and stir to obtain a mixture;

[0042] Step (3): Inoculate the mixture with Lactobacillus plantarum LP90 and Bacillus subtilis for fermentation. The inoculation amount of Lactobacillus plantarum LP90 is 5% of the total amount of the fermentation substrate, the inoculation amount of Bacillus subtilis is 4% of the total amount of the fermentation substrate, the fermentation temperature is 30 °C, the humidity is 78%, the pH value is 6, the fermentation time is 4 days, and the fresh Rehmannia glutinosa primary fermentation broth is obtained after mixed fermentation;

[0043] Step (4): Detect the active ingredients catalpol and rehmannioside D in the fresh Rehmannia glutinosa primary fermentation broth. Detect once every 12 hours. The content of catalpol is higher than 0.2%, and the content of rehmannioside D is higher than 0.1%. The finished fresh Rehmannia glutinosa extract is obtained after fermentation.

[0044] Example 1

[0045] A composition for preventing and treating oral ulcers and halitosis, comprising the following raw materials in parts by weight: 45 parts of osmanthus extract, 15 parts of fresh Rehmannia glutinosa extract, 10 parts of lactic acid bacteria fermentation broth, 8 parts of carbomer homopolymer A, 5 parts of polysorbate 60, and 10 parts of auxiliary materials. The auxiliary material components include glycerol, benzyl alcohol, disodium hydrogen phosphate, saccharin sodium, potassium hydroxide and citric acid with a mass ratio of 8:2:1:1:0.5:0.3. It includes the following preparation steps: Mix the osmanthus extract, fresh Rehmannia glutinosa extract, lactic acid bacteria fermentation broth and auxiliary materials evenly, add deionized water and stir, filter and let stand, and collect the supernatant to obtain the target composition.

[0046] Example 2

[0047] A composition for preventing and treating oral ulcers and halitosis, comprising the following raw materials in parts by weight: 50 parts of osmanthus extract, 20 parts of fresh rehmannia extract, 15 parts of lactobacillus fermentation broth, 10 parts of carbomer homopolymer A, 8 parts of polysorbate 60, 20 parts of auxiliary materials, and the auxiliary material components include glycerol, benzyl alcohol, disodium hydrogen phosphate, saccharin sodium, potassium hydroxide and citric acid with a mass ratio of 10:4:2:2:0.8:0.6. It includes the following preparation steps: Mix the osmanthus extract, fresh rehmannia extract, lactobacillus fermentation broth, and auxiliary materials evenly, add deionized water and stir, filter and let stand, collect the supernatant to obtain the target composition.

[0048] Example 3

[0049] A composition for preventing and treating oral ulcers and halitosis, comprising the following raw materials in parts by weight: 50 parts of osmanthus extract, 15 parts of fresh rehmannia extract, 12 parts of lactobacillus fermentation broth, 9 parts of carbomer homopolymer A, 6 parts of polysorbate 60, 15 parts of auxiliary materials, and the auxiliary material components include glycerol, benzyl alcohol, disodium hydrogen phosphate, saccharin sodium, potassium hydroxide and citric acid with a mass ratio of 9:3:2:1:0.6:0.5. It includes the following preparation steps: Mix the osmanthus extract, fresh rehmannia extract, lactobacillus fermentation broth, and auxiliary materials evenly, add deionized water and stir, filter and let stand, collect the supernatant to obtain the target composition.

[0050] Comparative Example 1

[0051] The difference from Example 3 lies in the different dosages of raw materials, reducing the content of fresh rehmannia extract, and the rest is the same as Example 3.

[0052] A composition for preventing and treating oral ulcers and halitosis, comprising the following raw materials in parts by weight:

[0053] 50 parts of osmanthus extract, 7 parts of fresh rehmannia extract, 12 parts of lactobacillus fermentation broth, 9 parts of carbomer homopolymer A, 6 parts of polysorbate 60, 15 parts of auxiliary materials,

[0054] Comparative Example 2

[0055] The difference from Example 3 lies in the different preparation methods of fresh rehmannia extract. In the preparation method of fresh rehmannia extract in Preparation Example 3, the step of soaking in yellow rice wine in step (1) is removed, and the rest of the steps are the same as those in Preparation Example 3 and Example 1.

[0056] Comparative Example 3

[0057] The difference from Example 3 lies in the different preparation methods of fresh rehmannia extract. In the preparation method of fresh rehmannia extract in Preparation Example 3, carboxymethyl pachyman in step (2) is removed, and the rest of the steps are the same as those in Preparation Example 3 and Example 1.

[0058] Comparative Example 4

[0059] The difference from Example 3 lies in the different preparation method of the fresh rehmannia root extract. In the preparation method of the fresh rehmannia root extract in Preparation Example 3, the microbial fermentation step in step (3) is removed, and the remaining steps are the same as those in Preparation Example 3 and Example 1.

[0060] Control

[0061] The commercially available Yibao Yunnan Herbal Breath Freshener, produced by Hebei Mingxin Jiapin Trading Co., Ltd.

[0062] Test (1): Halitosis removal test

[0063] Test the halitosis removal effects of the compositions prepared in Examples 1-3, Comparative Examples 1-4 and the commercially available oral care solution. Randomly select 80 testers without other diseases. Each person rinses their mouth with 20 ml of garlic powder dilution for 5 seconds and rinses 3 times. Measure the halitosis degree with a halimeter at the 5th minute, 15th minute and 25th minute after rinsing. Each group uses the compositions prepared in Examples 1-3, Comparative Examples 1-4 and the control to rinse their mouths for 30 s respectively. Then, after 5 minutes, 15 minutes and 25 minutes, measure the halitosis inhibition rate with a halimeter and record the taste description. The test result data and taste description are shown in Table 1.

[0064] Table 1 Odor inhibition rate (%)

[0065]

[0066] It can be concluded from the results in Table 1 that the compositions prepared in Examples 1-3 of the present invention have good halitosis inhibition effects. Compared with Comparative Examples 1-4 and the control, the present invention has excellent halitosis removal efficacy, is non-irritating to the oral cavity, and is mild and safe.

[0067] Test (2): Bacteriostatic test

[0068] Antibacterial tests were conducted on the compositions prepared in Examples 1-3, Comparative Examples 1-4, and a commercially available oral care solution. The tested strains were Streptococcus mutans and Porphyromonas gingivalis. Test method for Streptococcus mutans: The tested strain was cultured on an agar (BHIA) slant medium at 37°C for 4 days. Test method for Porphyromonas gingivalis: The tested strain was anaerobically cultured on a TSA (tryptone soy agar medium) + 5% defibrinated sheep blood slant medium at 37°C for 4 days. The turbidity of the above-mentioned culture solution was adjusted and 0.1 ml was evenly smeared. In a sterilized paper disc, equal amounts of the mixtures prepared in Examples 1-5, Comparative Examples 1-4, and the control oral care solution were inoculated, absorbed and dried for 1 hour before use. After culturing for 24 hours, the size (diameter in mm) of the growth low-fat ring was measured. In the diffusion method antibacterial test, if the corresponding sample has antibacterial properties, an antibacterial area will be shown in the culture medium. The antibacterial properties of the sample were evaluated by measuring the diameter of the antibacterial area. The larger the diameter, the stronger the antibacterial properties. The test results are shown in Table 2.

[0069] Table 2 Statistical table of antibacterial low-fat ring diameters

[0070]

[0071]

[0072] As can be seen from Table 1, the compositions prepared in Examples 1-3 of the present invention have better inhibitory effects on Streptococcus mutans and Porphyromonas gingivalis, which are higher than those of Comparative Examples 1-4 and the control.

[0073] Test (III): Antioxidant test

[0074] Antioxidant tests were carried out on the compositions prepared in Examples 1-3, Comparative Examples 1-4, and the control. Determination of the scavenging ability of 1,2-diphenyl-2-picrylhydrazyl radical (DPPH-): Solutions and DPPH solution were prepared with absolute ethanol. 2 mL of the composition and the DPPH solution were respectively taken in a test tube, shaken well and left standing for 25 min. At a wavelength of 517 nm, the absorbance A1 was measured. The absorbance A2 was measured after mixing the DPPH solution and distilled water. The absorbance A3 was measured after mixing the composition solution (Examples, Comparative Examples, and control respectively) and absolute ethanol. DPPH radical scavenging rate (%) = 1 - (A1 - A3) / A2 × 100. Determination of the scavenging ability of hydroxyl (-OH) radical: The test was carried out by the salicylic acid method. At a temperature of 37°C and a wavelength of 510 nm, FeSO4, salicylic acid, ethanol, the composition (Examples, Comparative Examples, and control respectively), and H2O2 were successively added to a colorimetric tube. After reacting for 0.5 h, the absorbance A1 of the sample was measured at a certain place, and the blank absorbance A0 of distilled water was measured. Hydroxyl (-OH) radical scavenging rate (%) = (A0 - A1) / A0 × 100.

[0075] Table 3 Statistical table of antioxidant scavenging rates

[0076] Sample DPPH free radical scavenging rate (%) Hydroxyl free radical scavenging rate (%) Example 1 88.1 76.0 Example 2 86.0 79.1 Example 3 87.5 78.5 Comparative Example 1 68.1 58.3 Comparative Example 2 71.4 60.6 Comparative Example 3 61.4 53.1 Comparative Example 4 65.1 57.4 Positive control group 75.5 68.1

[0077] As can be seen from Table 3, Examples 1-3 have good scavenging rates for both DPPH free radicals and hydroxyl free radicals, while the scavenging rates of Comparative Examples 1-4 and the control for free radicals decrease, indicating that Examples 1-3 have better antioxidant properties.

[0078] Summary of the experiment: The main raw materials of the composition for preventing and treating oral ulcers and halitosis according to the present invention are osmanthus extract, fresh rehmannia extract and lactobacillus fermentation broth. By optimizing the preparation process, the product has high antibacterial and halitosis-removing application effects. In Comparative Example 1, the content of fresh rehmannia extract is reduced, and the odor inhibition rates at 5 min, 30 min and 45 min all decrease, indicating that the fresh rehmannia extract is crucial; in Comparative Example 2, the yellow rice wine soaking step is removed in the preparation method of the fresh rehmannia extract, resulting in a decrease in the odor inhibition rate and an increase in the number of Streptococcus mutans and Porphyromonas gingivalis in the oral cavity, and the product effect becomes worse; after removing the carboxymethyl pachymaran component in the preparation method of the fresh rehmannia extract in Comparative Example 3 and removing the microbial fermentation step in the preparation method of the fresh rehmannia extract in Comparative Example 4, the antioxidant capacity and antibacterial capacity of the composition both decrease, indicating that the composition for preventing and treating oral ulcers and halitosis prepared by the raw materials, raw material ratio and preparation method of the present invention has the effect of continuously removing halitosis. After using the product for 45 min, the oral odor inhibition rate is higher than 78%, and it has good antibacterial and antioxidant functions.

[0079] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A composition for preventing and treating oral ulcers and halitosis, characterized in that: The invention comprises the following raw materials in parts by weight: 45-50 parts of osmanthus extract, 15-20 parts of fresh rehmannia extract, 10-15 parts of lactobacillus fermentation liquid, 8-10 parts of carbomer homopolymer A, 5-8 parts of polysorbate 60 and 5-20 parts of auxiliary materials.

2. A composition for preventing and treating oral ulcers and halitosis according to claim 1, characterized in that: The auxiliary material components include glycerin, benzyl alcohol, disodium hydrogen phosphate, sodium saccharin, potassium hydroxide and citric acid in a mass ratio of 8-10:2-4:1-2:1-2:0.5-0.8:0.3-0.

6.

3. A composition for preventing and treating oral ulcers and halitosis according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 45 parts of osmanthus extract, 20 parts of fresh rehmannia extract, 10 parts of lactobacillus fermentation liquid, 8 parts of carbomer homopolymer A, 6 parts of polysorbate 60 and 15 parts of auxiliary materials.

4. A composition for preventing and treating oral ulcers and halitosis according to claim 1, characterized in that: The preparation method of the fresh Rehmannia root extract comprises the following steps: S1. Select fresh Rehmannia root, clean, air-dry, soak in rice wine, and dry to obtain pre-made fresh Rehmannia root; S2, cutting the prepared fresh Rehmannia root into small pieces, adding auxiliary materials of glucose, carboxymethyl pachymaran, peptone and sodium chloride to mix, and obtaining a mixture; S3, inoculating the mixture with Lactobacillus plantarum LP90 and Bacillus subtilis for fermentation to obtain fresh Rehmannia root primary fermentation liquid; S4. Filter the effective components of the fresh Rehmannia root primary fermentation liquid, take the supernatant, and obtain the finished product of fresh Rehmannia root extract after testing.

5. A composition for preventing and treating oral ulcers and halitosis according to claim 4, characterized in that: Step S1, the diameter of the fresh Rehmannia root is in the range of 3.5-4.5 cm; the amount of the rice wine added is 10-15% of the mass of the fresh Rehmannia root, the alcohol content of the rice wine is 15-20 degrees, the soaking time is 46-50 hours, and the soaking temperature is 10-20°C; the drying temperature is 40-45°C, and the drying time is 20-24 hours.

6. A composition for preventing and treating oral ulcers and halitosis according to claim 4, characterized in that: Step S2, cutting the fresh Rehmannia root into pieces with an area of ​​2.0-2.5 cm 3 The amount of glucose added in the auxiliary materials is 6-8% of the mass of fresh Rehmannia root, the amount of carboxymethyl Pachymaran added is 4-5% of the mass of fresh Rehmannia root, the amount of peptone added is 3-6% of the mass of fresh Rehmannia root, and the amount of sodium chloride added is 1.0-1.5% of the mass of fresh Rehmannia root.

7. A composition for preventing and treating oral ulcers and halitosis as claimed in claim 4, characterized in that: In step S3, the inoculation amount of the Lactobacillus plantarum LP90 is 4-6% of the total amount of the fermentation substrate, and the inoculation amount of the Bacillus subtilis is 3-5% of the total amount of the fermentation substrate.

8. A composition for preventing and treating oral ulcers and halitosis according to claim 4, characterized in that: Step S3, the fermentation temperature is 29-31°C, the humidity is 75%-80%, the pH value is 5.8-6.2, and the fermentation time is 3-5 days.

9. A composition for preventing and treating oral ulcers and halitosis according to claim 4, characterized in that: Step S4, the active ingredient detection time is once every 12 hours, the active ingredients are catalpol and rehmannia glycoside D, when the catalpol content is lower than 0.2%, or the rehmannia glycoside D content is lower than 0.1%, the fermentation needs to be extended for 1 day.

10. A composition for preventing and treating oral ulcers and halitosis according to claim 1, characterized in that: The preparation method comprises the following steps: uniformly mixing osmanthus extract, fresh rehmannia extract, lactobacillus fermentation liquid and auxiliary materials to obtain a mixture; adding deionized water into the mixture and stirring to obtain a target composition.

Images