A mouthwash for preventing and treating oral ulcers and freshening breath, and its preparation method.

Abstract

This invention belongs to the field of oral mouthwash technology, specifically relating to an oral mouthwash for the prevention and treatment of oral ulcers and a method for preparing it. This invention uses self-prepared garlic extract, millet extract, and lemon extract as active ingredients, which are mixed in specific amounts. The synergistic effect of these active ingredients not only benefits qi, reduces inflammation and pain, and promotes healing, but also deodorizes, sterilizes, and freshens breath. Furthermore, this invention adds carbomer, glycerin, benzyl alcohol, citric acid, sodium hydroxide, sodium saccharin, sodium pyrophosphate, chitosan, polyvinyl alcohol, and menthol, which facilitates the rapid adhesion of the active ingredients to the treatment site and ensures rapid efficacy. Therefore, the technical solution of this invention is not only simple to prepare and fast-acting, but also highly effective in preventing and treating oral ulcers and freshening breath.

Description

Technical Field

[0001] This invention belongs to the field of oral mouthwash technology, specifically relating to an oral mouthwash for preventing and treating oral ulcers and freshening breath, and its preparation method. Background Technology

[0002] Oral problems refer to various diseases and abnormalities occurring in the oral cavity and related tissues (teeth, gums, tongue, oral mucosa, jawbone, etc.), such as oral ulcers, leukoplakia, and lichen planus, often accompanied by halitosis and dry mouth. The oral cavity is a "window" into overall health; therefore, oral infections and inflammation can trigger or worsen various systemic diseases, affecting not only the patient's physical and mental health but also their quality of life.

[0003] Developing functional mouthwashes and lozenges is beneficial for preventing and treating oral problems. Traditional Chinese medicine active ingredients are naturally derived, ensuring high safety and aligning with the trend of health-conscious consumption. For example, Chinese patent CN 107582691 A, a compound berberine extract mouthwash gel, uses water and alcohol extracts of forsythia, berberine, honeysuckle, and dandelion, as well as pepsin and trypsin extracts from centipede, as active ingredients. These ingredients inhibit various bacteria and solidify into a thin film on the ulcer surface, effectively isolating pathogens. They also possess anti-inflammatory, analgesic, and healing-promoting effects, showing good efficacy for oral ulcers caused by radiotherapy and chemotherapy. Another example is Chinese patent CN 104815040. A provides a traditional Chinese medicine for treating oral ulcers, which is made from the following raw materials in the indicated weight ratios: honeysuckle 10-20 parts, asarum powder 10-20 parts, puffball 10-20 parts, borneol 10-20 parts, indigo naturalis 5-10 parts, notoginseng 20-50 parts, isatis root 10-30 parts, phellodendron bark 5-15 parts, licorice root 10-20 parts, watermelon frost 10-30 parts, angelica dahurica 10-20 parts, stevioside 5-10 parts, gardenia 10-30 parts, menthol 5-10 parts, and dandelion 10-30 parts. This medicine can be used to treat oral ulcers. However, existing technologies often involve the compounding of dozens of traditional Chinese medicine raw materials, which is relatively cumbersome, and the interactions between multiple raw materials may lead to unstable activity. Summary of the Invention

[0004] The purpose of this invention is to provide an oral mouthwash for the prevention and treatment of oral ulcers and fresh breath, and its preparation method. It uses few Chinese herbal medicine ingredients, has stable performance, and is green and safe. It can not only be used to prevent and treat oral ulcers, but also freshen breath.

[0005] This invention provides an oral mouthwash for preventing and treating oral ulcers and freshening breath, comprising the following ingredients by weight: Carbomer 1-2 parts, glycerin 5-10 parts, benzyl alcohol 0.2-0.5 parts, citric acid 0.1-0.5 parts, sodium hydroxide 0.01-0.05 parts, sodium saccharin 0.05-0.2 parts, sodium pyrophosphate 0.5-1 parts, chitosan 1-5 parts, polyvinyl alcohol 0.5-0.75 parts, menthol 0.2-0.5 parts, garlic extract 2-5 parts, millet extract 10-15 parts, and lemon extract 60-80 parts.

[0006] Preferably, the ingredients, by weight, include the following raw materials: Carbomer 1-2 parts, glycerol 5-8 parts, benzyl alcohol 0.2-0.4 parts, citric acid 0.2-0.3 parts, sodium hydroxide 0.01-0.05 parts, sodium saccharin 0.05-0.1 parts, sodium pyrophosphate 0.5-0.8 parts, chitosan 1-3 parts, polyvinyl alcohol 0.5-0.75 parts, menthol 0.2-0.5 parts, garlic extract 3-5 parts, millet extract 10-12 parts, and flat lemon extract 60-65 parts.

[0007] Preferably, the ingredients, by weight, include the following raw materials: Carbomer 1 part, glycerol 5 parts, benzyl alcohol 0.2 parts, citric acid 0.3 parts, sodium hydroxide 0.05 parts, sodium saccharin 0.08 parts, sodium pyrophosphate 0.6 parts, chitosan 2 parts, polyvinyl alcohol 0.5 parts, menthol 0.2 parts, garlic extract 3 parts, millet extract 12 parts, and flat lemon extract 65 parts.

[0008] This invention provides a method for preparing the oral saliva described in the above technical solution, comprising the following steps: S1. Garlic, water and pectinase are ultrasonically mixed, enzymatically hydrolyzed, enzyme-inactivated and filtered to obtain garlic extract; S2. Mix millet and water, steam, cool and filter to obtain millet extract; S3. Anaerobic fermentation and filtration of Lemon simonii, Lactobacillus plantarum, Saccharomyces cerevisiae and nutrient solution are carried out to obtain Lemon simonii extract. S4. Mix carbomer, glycerin, benzyl alcohol, citric acid, sodium hydroxide, sodium saccharin, sodium pyrophosphate, chitosan, polyvinyl alcohol, menthol, garlic extract, millet extract, and lemon extract evenly to obtain oral gargle.

[0009] Preferably, in step S1, the mass ratio of garlic, water and pectinase is 1:5-8:0.02-0.04; the ultrasonic mixing temperature is 35-40℃, the time is 45-60 min, and the power is 500-550 W; the enzymatic hydrolysis time is 2-4 h, and the temperature is 45-50℃.

[0010] Preferably, in step S2, the mass ratio of millet to water during the mixing and steaming process is 1:15-20; the temperature of the mixing and steaming process is 80-90℃, and the time is 25-30 minutes.

[0011] Preferably, in step S3, the mass ratio of Lemon strumarium, Lactobacillus plantarum, Saccharomyces cerevisiae, and nutrient solution is 10-20:3-5:0.5-1:30-40; the anaerobic fermentation temperature is 38-40℃, and the time is 36-48h.

[0012] Preferably, in step S3, the nutrient solution uses water as a solvent and includes the following components: glucose 2-3 g / L, sodium chloride 0.5-1.5 g / L, peptone 0.5-1 g / L, potassium chloride 0.05-0.1 g / L and ferrous sulfate 0.001-0.003 g / L.

[0013] Preferably, in step S3, the effective viable counts of *Lactobacillus plantarum* and *Saccharomyces cerevisiae* are ≥1×10⁻⁶. 8 cfu / g.

[0014] This invention provides the application of the oral mouthwash described above in the preparation of products for preventing and treating oral ulcers and / or freshening breath.

[0015] Beneficial effects: This invention provides an oral mouthwash for preventing and treating oral ulcers and freshening breath, comprising the following ingredients by weight: 1-2 parts carbomer, 5-10 parts glycerin, 0.2-0.5 parts benzyl alcohol, 0.1-0.5 parts citric acid, 0.01-0.05 parts sodium hydroxide, 0.05-0.2 parts sodium saccharin, 0.5-1 parts sodium pyrophosphate, 1-5 parts chitosan, 0.5-0.75 parts polyvinyl alcohol, 0.2-0.5 parts menthol, 2-5 parts garlic extract, 10-15 parts millet extract, and 60-80 parts lemon extract.

[0016] This invention utilizes specific extraction methods from garlic, millet, and lemon to obtain plant extracts containing specific active ingredients. Subsequently, the self-prepared garlic extract, millet extract, and lemon extract are specifically combined, allowing the combined active ingredients to exert a synergistic effect. The resulting oral mouthwash possesses the functions of invigorating qi, anti-inflammatory and analgesic properties, and promoting healing. Furthermore, the preparation methods for each raw material are simple, feasible, and reproducible, with good deodorizing and antibacterial effects, thus contributing to fresh breath. In addition, this invention, by adding carbomer, glycerin, benzyl alcohol, citric acid, sodium hydroxide, sodium saccharin, sodium pyrophosphate, chitosan, polyvinyl alcohol, and menthol to the above-mentioned active ingredients, facilitates the rapid adhesion of the active ingredients of the oral mouthwash to the site of action, resulting in rapid efficacy. Therefore, the technical solution of this invention has the advantages of simple process and rapid effect, effectively preventing and treating oral ulcers and effectively freshening breath. Detailed Implementation

[0017] Unless otherwise specified, the equipment, raw materials and methods used in this invention are conventional selections.

[0018] To further illustrate the present invention, the solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0019] Example 1 The steps for preparing an oral rinse for preventing and treating oral ulcers and freshening breath are as follows: (1) Garlic extract Choose purple-skinned garlic ( Allium sativum Peel and crush the garlic cloves (L.) to obtain crushed garlic. Crushed garlic, water, and pectinase (enzyme activity ≥5000U / g) were mixed at a mass ratio of 1:8:0.04 and ultrasonically mixed at 35℃ and 550w for 45 min. After ultrasonication, the mixture was enzymatically hydrolyzed at 50℃ for 2 h to obtain the enzymatic hydrolysate. The enzymatic hydrolysate was then inactivated, cooled to room temperature, centrifuged, and filtered. The filtrate was the garlic extract. (2) Millet extract millet ( Panicum miliaceum After mixing L.) and water at a mass ratio of 1:20, the mixture was cooked at 90℃ for 25 minutes, then cooled to room temperature, centrifuged, and filtered. The resulting filtrate was the millet extract. (3) Flat-fruit lemon extract Wash the flat lemons with peels on, then crush them to obtain crushed flat lemons. Citrus Hayata is depressed. ); The nutrient solution uses water as a solvent and includes the following components: glucose 2 g / L, sodium chloride 1.5 g / L, peptone 0.5 g / L, potassium chloride 0.05 g / L and ferrous sulfate 0.001 g / L; The crushed flat lemon and Lactobacillus plantarum ( Lactobacillus plantarum The effective viable bacteria count is 1×10⁻⁶. 8 cfu / g), brewer's yeast ( Saccharomyces cerevisiae The effective viable bacteria count is 1×10⁻⁶. 8 The mixture of cfu / g and nutrient solution was prepared at a mass ratio of 20:3:0.5:30 and anaerobic fermented at 40℃ for 48 hours to obtain fermentation broth. The fermentation broth was centrifuged and filtered to obtain the extract of flat lemon. (4) Mouthwash The oral mouthwash is composed of the following ingredients in parts by weight: 1 part carbomer, 5 parts glycerin, 0.2 parts benzyl alcohol, 0.3 parts citric acid, 0.05 parts sodium hydroxide, 0.08 parts sodium saccharin, 0.6 parts sodium pyrophosphate, 2 parts chitosan, 0.5 parts polyvinyl alcohol, 0.2 parts menthol, 3 parts garlic extract, 12 parts millet extract, and 65 parts lemon extract. Mix the above ingredients evenly to obtain an oral gargle solution.

[0020] Example 2 The steps for preparing an oral rinse for preventing and treating oral ulcers and freshening breath are as follows: (1) Garlic extract Select purple-skinned garlic, peel it, and crush it to obtain crushed garlic; Crushed garlic, water, and pectinase (enzyme activity ≥5000U / g) were mixed at a mass ratio of 1:5:0.02 and ultrasonically mixed at 35℃ and 550w for 45 min. After ultrasonication, the mixture was enzymatically hydrolyzed at 50℃ for 2 h to obtain the enzymatic hydrolysate. The enzymatic hydrolysate was then inactivated, cooled to room temperature, centrifuged, and filtered. The filtrate was the garlic extract. (2) Millet extract After mixing millet and water at a mass ratio of 1:20, steam at 90℃ for 25 minutes, cool to room temperature, centrifuge, and filter. The resulting filtrate is the millet extract. (3) Flat-fruit lemon extract Wash the flat lemons with peels on, then crush them to obtain crushed flat lemons; The nutrient solution uses water as a solvent and includes the following components: glucose 3g / L, sodium chloride 0.5g / L, peptone 0.5g / L, potassium chloride 0.05g / L and ferrous sulfate 0.001g / L; The crushed flat lemon and Lactobacillus plantarum (effective viable bacteria count of 1×10⁻⁶) 8cfu / g), brewer's yeast (effective viable count of 1×10⁻⁶) 8 The CFU / g) and nutrient solution were mixed at a mass ratio of 10:3:1:40 and anaerobic fermented at 40℃ for 48 hours to obtain the fermentation broth. The fermentation broth was centrifuged and filtered to obtain the extract of flat-fruited lemon. (4) Mouthwash The oral mouthwash is composed of the following ingredients in parts by weight: 2 parts carbomer, 8 parts glycerin, 0.2 parts benzyl alcohol, 0.2 parts citric acid, 0.01 parts sodium hydroxide, 0.05 parts sodium saccharin, 0.5 parts sodium pyrophosphate, 1 part chitosan, 0.5 parts polyvinyl alcohol, 0.2 parts menthol, 5 parts garlic extract, 10 parts millet extract, and 60 parts lemon extract.

[0021] Mix the above ingredients evenly to obtain an oral gargle solution.

[0022] Comparative Example 1 The difference from Example 1 is that step (1) in Comparative Example 1 is as follows: (1) Garlic extract Select purple-skinned garlic, peel it, and crush it to obtain crushed garlic; The crushed garlic and water were mixed at a mass ratio of 1:8 and ultrasonically mixed at 35°C and 550W for 45 minutes. After ultrasonication, the mixture was centrifuged and filtered. The filtrate was the garlic extract.

[0023] Comparative Example 2 The difference from Example 1 is that in Comparative Example 2, wheat ( Summer wheat L. ) replaces the yellow millet in Example 1.

[0024] Comparative Example 3 The difference from Example 1 is that Eureka lemon was used instead of the flat lemon in Example 1 in Comparative Example 3.

[0025] Comparative Example 4 The difference from Example 1 is that step (3) in Comparative Example 4 is as follows: (3) Flat-fruit lemon extract Wash the flat lemons with peels on, then crush them to obtain crushed flat lemons; The crushed flat lemon and Lactobacillus plantarum (effective viable bacteria count of 1×10⁻⁶) 8 cfu / g), brewer's yeast (effective viable count of 1×10⁻⁶) 8 The mixture of cfu / g and water was prepared at a mass ratio of 20:3:0.5:30 and anaerobic fermented at 40℃ for 48 hours to obtain the fermentation broth. The fermentation broth was centrifuged and filtered to obtain the extract of flat-fruited lemon.

[0026] Comparative Example 5 The difference from Example 1 is that the preparation method of the flat lemon extract in Comparative Example 5 is as follows: Wash the flat lemons with peels on, then crush them to obtain crushed flat lemons; The crushed flat lemon, water, and pectinase (enzyme activity ≥5000U / g) were mixed at a mass ratio of 1:8:0.04 and ultrasonically mixed at 35℃ and 550w for 45 min. After ultrasonication, the mixture was enzymatically hydrolyzed at 50℃ for 2 h to obtain the enzymatic hydrolysate. The enzyme inactivation of the hydrolysate was followed by cooling to room temperature, centrifugation, and filtration. The filtrate was the flat lemon extract.

[0027] Comparative Example 6 The difference from Example 1 is that step (3) in Comparative Example 6 is as follows: (3) Flat-fruit lemon extract Wash the flat lemons with peels on, then crush them to obtain crushed flat lemons; The nutrient solution uses water as a solvent and includes the following components: glucose 2 g / L, sodium chloride 1.5 g / L, peptone 0.5 g / L, potassium chloride 0.05 g / L and ferrous sulfate 0.001 g / L; The crushed flat lemon and Lactobacillus plantarum (effective viable bacteria count of 1×10⁻⁶) 8 The mixture of cfu / g and nutrient solution was prepared at a mass ratio of 20:3:30 and anaerobic fermented at 40℃ for 48 hours to obtain fermentation broth. The fermentation broth was centrifuged and filtered to obtain the filtrate as lemon extract. Application Example 1 Prepare a 1% (w / w) dimethyl sulfide solution using anhydrous ethanol. Divide the dimethyl sulfide solution into 27 equal portions (20 mL each), and then randomly divide them into 9 groups of 3 portions each (the group settings are as follows): Group 1: Add 2 mL of the oral saliva prepared in Example 1 to each dimethyl sulfide solution; Group 2: Add 2 mL of the oral saliva prepared in Example 2 to each dimethyl sulfide solution; Group 3: Add 2 mL of the oral saliva prepared in Comparative Example 1 to each dimethyl sulfide solution; Group 4: Add 2 mL of the oral saliva prepared in Comparative Example 2 to each dimethyl sulfide solution; Group 5: Add 2 mL of the oral saliva prepared in Comparative Example 3 to each dimethyl sulfide solution; Group 6: Add 2 mL of the oral saliva prepared in Comparative Example 4 to each dimethyl sulfide solution; Group 7: Add 2 mL of the oral saliva prepared in Comparative Example 5 to each dimethyl sulfide solution; Group 8: Add 2 mL of the oral saliva prepared in Comparative Example 6 to each dimethyl sulfide solution; Group 9: No sample was added to each dimethyl sulfide solution as a control; At 37℃, each test solution was added to a dimethyl sulfide solution and reacted for 1 h. The same reaction was added to each group. The content of dimethyl sulfide was detected by gas chromatography-mass spectrometry (GC-MS) (average value was taken). The results are shown in Table 1.

[0028] Table 1. Content of dimethyl sulfide in different treatments

[0029] Based on the data in Table 1, it can be seen that the oral nasal sprays prepared in groups 1, 2, 7 and 8 can effectively remove dimethyl sulfide, meaning they have the best deodorizing effect.

[0030] Application Example 2 The oral nasal sprays prepared in Examples 1, 2, 5, and 6 were prepared into test solutions with a final concentration of 100 μg / mL using sterile water, and their antibacterial activity against Escherichia coli and Staphylococcus aureus was tested. Each treatment was performed in triplicate. The results are shown in Table 2. The data in Table 2 represent the diameter of the inhibition zone (data including the diameter of the filter paper, which is 12.56 mm).

[0031] Table 2 Diameter of the inhibition zone

[0032] As can be seen from the data in Table 2, the oral nasal sprays prepared in the examples and comparative examples all have good antibacterial effects.

[0033] Application Example 3 Several Kunming mice were randomly divided into 5 groups of 5 mice each. Each group was administered the corresponding drug (Group 1: oral rehydration solution prepared in Example 1; Group 2: oral rehydration solution prepared in Example 2; Group 3: oral rehydration solution prepared in Example 5; Group 4: oral rehydration solution prepared in Example 2; Group 5: sterile water). The dosage of each drug was 10 mL / kg, administered twice daily for 3 consecutive days. Thirty minutes after the last administration, each group of mice was intraperitoneally injected with 0.8% acetic acid (0.1 mL / 10 g). The average number of wriggling movements of each group of mice 15 minutes after acetic acid injection was observed (only integer parts were retained). The results are shown in Table 3.

[0034] Table 3. Average number of twisting movements in mice

[0035] As can be seen from the data in Table 3, the oral nasal sprays prepared in Examples 1 and 2 both have good analgesic effects.

[0036] Application Example 4 Several healthy female Kunming mice weighing 22-25g were used for modeling. One day prior to modeling, the mice were injected intramuscularly with 250mg / kg prednisolone. During modeling, the mice were anesthetized, and their tongues were cauterized for 30 seconds with a cotton ball soaked in 90% phenol solution. The mice's oral tracts were then rinsed with physiological saline. Four hours later, the mice were anesthetized again, and a cotton swab was soaked in a Candida albicans cell suspension (10... 8 The mice were inoculated with live cells per ml and then their entire oral cavity (including the buccal mucosa, tongue, soft palate, and other oral mucosal surfaces) was wiped for 1 minute to induce oral infection. Twenty-four hours after modeling, the formation of tongue ulcers in the mice was observed. Mice with regular oral ulcer shapes (approximately 0.5 cm × 0.5 cm in size) and relatively uniform surface inflammation and congestion were selected for subsequent validation.

[0037] Fifty mice that successfully modeled the disease were randomly divided into five groups of ten mice each. The model group was given sterile water as the test agent, while the experimental groups were given the test solutions (oral nasal sprays prepared in Examples 1, 2, 5, and 6), respectively. Each mouse was given 0.1 mL of the test solution twice a day for four consecutive days. The recovery of each group of mice was then observed, and the results are shown in Table 4.

[0038] The criteria for recovery in mice are as follows: Cure: The oral ulcer has disappeared or its area is ≤1 / 3 of the original area, and there is no inflammation or congestion on the surface; Effective: Oral ulcer area > 1 / 3 and ≤ 2 / 3 of the original area, with slight inflammation and congestion on the surface; Invalid: The area of ​​the oral ulcer is ≥2 / 3 of the original area, and the surface is inflamed and congested.

[0039] Table 4. Recovery status of mice in each group

[0040] As can be seen from the data in Table 4, the oral saliva prepared using the technical solution of the present invention is more conducive to promoting wound healing.

[0041] In summary, this invention specifically combines self-prepared garlic extract, millet extract, and lemon syrup. The combined active ingredients work synergistically to produce an oral mouthwash with invigorating, anti-inflammatory, analgesic, and healing-promoting effects. Furthermore, the preparation methods for each raw material are simple, the process is feasible and reproducible, and it has good deodorizing and antibacterial effects, thus contributing to fresh breath. The technical solution of this invention has the advantages of simple process and rapid effect, effectively preventing and treating oral ulcers and effectively freshening breath.

[0042] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A mouthwash for preventing and treating oral ulcers and freshening breath, characterized in that, By weight, it includes the following raw materials: Carbomer 1-2 parts, glycerin 5-10 parts, benzyl alcohol 0.2-0.5 parts, citric acid 0.1-0.5 parts, sodium hydroxide 0.01-0.05 parts, sodium saccharin 0.05-0.2 parts, sodium pyrophosphate 0.5-1 parts, chitosan 1-5 parts, polyvinyl alcohol 0.5-0.75 parts, menthol 0.2-0.5 parts, garlic extract 2-5 parts, millet extract 10-15 parts, and lemon extract 60-80 parts.

2. The oral saliva according to claim 1, characterized in that, By weight, it includes the following raw materials: Carbomer 1-2 parts, glycerol 5-8 parts, benzyl alcohol 0.2-0.4 parts, citric acid 0.2-0.3 parts, sodium hydroxide 0.01-0.05 parts, sodium saccharin 0.05-0.1 parts, sodium pyrophosphate 0.5-0.8 parts, chitosan 1-3 parts, polyvinyl alcohol 0.5-0.75 parts, menthol 0.2-0.5 parts, garlic extract 3-5 parts, millet extract 10-12 parts, and flat lemon extract 60-65 parts.

3. The oral saliva according to claim 1, characterized in that, By weight, it includes the following raw materials: Carbomer 1 part, glycerol 5 parts, benzyl alcohol 0.2 parts, citric acid 0.3 parts, sodium hydroxide 0.05 parts, sodium saccharin 0.08 parts, sodium pyrophosphate 0.6 parts, chitosan 2 parts, polyvinyl alcohol 0.5 parts, menthol 0.2 parts, garlic extract 3 parts, millet extract 12 parts, and flat lemon extract 65 parts.

4. The method for preparing oral nasal spray according to any one of claims 1-3, characterized in that, Includes the following steps: S1. Garlic, water and pectinase are ultrasonically mixed, enzymatically hydrolyzed, enzyme-inactivated and filtered to obtain garlic extract; S2. Mix millet and water, steam, cool and filter to obtain millet extract; S3. Anaerobic fermentation and filtration of Lemon simonii, Lactobacillus plantarum, Saccharomyces cerevisiae and nutrient solution are carried out to obtain Lemon simonii extract. S4. Mix carbomer, glycerin, benzyl alcohol, citric acid, sodium hydroxide, sodium saccharin, sodium pyrophosphate, chitosan, polyvinyl alcohol, menthol, garlic extract, millet extract, and lemon extract evenly to obtain oral gargle.

5. The preparation method according to claim 4, characterized in that, In step S1, the mass ratio of garlic, water and pectinase is 1:5-8:0.02-0.04; the ultrasonic mixing temperature is 35-40℃, the time is 45-60 min, and the power is 500-550 W; the enzymatic hydrolysis time is 2-4 h, and the temperature is 45-50℃.

6. The preparation method according to claim 4, characterized in that, In step S2, during the mixed steaming process, the mass ratio of millet to water is 1:15-20; the temperature for the mixed steaming is 80-90℃, and the time is 25-30 minutes.

7. The preparation method according to claim 4, characterized in that, In step S3, the mass ratio of Lemon semperflorens, Lactobacillus plantarum, Saccharomyces cerevisiae, and nutrient solution is 10-20:3-5:0.5-1:30-40; the anaerobic fermentation temperature is 38-40℃ and the time is 36-48h.

8. The preparation method according to claim 4, characterized in that, In step S3, the nutrient solution uses water as a solvent and includes the following components: glucose 2-3 g / L, sodium chloride 0.5-1.5 g / L, peptone 0.5-1 g / L, potassium chloride 0.05-0.1 g / L and ferrous sulfate 0.001-0.003 g / L.

9. The preparation method according to claim 4, characterized in that, In step S3, the effective viable counts of *Lactobacillus plantarum* and *Saccharomyces cerevisiae* are ≥1×10⁻⁶ respectively. 8 cfu / g.

10. The use of the oral mouthwash according to any one of claims 1-3 in the preparation of products for the prevention and treatment of oral ulcers and / or freshening breath.

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