A method for preparing a phyllium fruit extract having an effect of reducing halitosis

Abstract

The present application relates to the field of plant component extraction, in particular to a preparation method of a phyllium fruit extract with the function of reducing halitosis, comprising the following steps: S1: extracting phyllium fruit pulp with water, and filtering to obtain phyllium fruit pulp extract after the extraction is completed; S2: crushing phyllium fruit kernels to obtain phyllium fruit kernel powder; S3: mixing the phyllium fruit pulp extract obtained in S1 with the phyllium fruit kernel powder obtained in S2, and centrifuging to obtain phyllium fruit extract after the extraction is completed; S4: purifying the phyllium fruit extract obtained in S3 through a chromatographic column to obtain phyllium fruit extract; the phyllium fruit extract provided by the present application can significantly inhibit the growth of oral odor-causing bacteria, relieve oral inflammation, and has the function of reducing halitosis; and the inhibition effect on oral odor-causing bacteria is close to that of chlorhexidine, the phyllium fruit extract is derived from natural extract, does not contain irritating substances, and has no side effects.

Description

Technical Field

[0001] This invention relates to the field of plant component extraction, and in particular to a method for preparing an extract of Phyllanthus emblica fruit that can reduce halitosis. Background Technology

[0002] Phyllanthus emblica L., the dried, ripe fruit of a plant in the Euphorbiaceae family, is a commonly used Tibetan medicinal herb. Along with Terminalia chebula and Terminalia chebula, it is considered one of the "Three Great Fruits" and is used very frequently. It has a long history of use in food and medicine in China, Egypt, India, North America, and many other countries and regions. It has the effects of clearing heat and cooling blood, promoting digestion and strengthening the stomach, and promoting the production of body fluids and relieving cough. It is often used to treat symptoms such as blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, and dry mouth. Phyllanthus emblica fruit contains tannins, organic acids, flavonoids, polysaccharides, small molecule phenols, terpenes, proteins, and various trace elements. Modern research shows that Phyllanthus emblica has multiple effects, including liver protection, lowering blood lipids, anti-inflammation, antibacterial properties, and cough relief.

[0003] Halitosis, or bad breath, is a symptom of unpleasant odor emanating from the mouth or other cavities during respiration. It can be a sign of oral diseases and even systemic illnesses. In China, the prevalence of halitosis is 27.5%, with 90% of cases being oral-origin. Studies have found that *Fusobacterium nucleatum* and *Porphyromonas gingivalis* in the oral cavity are closely related to oral-origin halitosis. *Fusobacterium nucleatum* and *Porphyromonas gingivalis* degrade proteins in the oral cavity, such as food debris, necrotic oral epithelial cells, blood, and saliva, into amino acids, which are then further converted into volatile sulfur compounds (VSCs). Volatile sulfur compounds have a strong odor, thus causing halitosis. The most important VSCs associated with halitosis include hydrogen sulfide, methanethiol, and dimethyl sulfide. Hydrogen sulfide and methanethiol account for 90% of oral VSCs. Therefore, inhibiting the growth of Fusobacterium nucleatum and Porphyromonas gingivalis can reduce halitosis.

[0004] On the other hand, *Fusobacterium nucleatum* and *Porphyromonas gingivalis*, along with their VSCs (vitamin C containing bacteria), can induce oral epithelial inflammation, such as gingivitis and periodontitis. Inflammation in the oral cavity produces necrotic cells and blood, which become the protein source for VSC production. Therefore, alleviating oral inflammation is also a way to reduce halitosis.

[0005] Currently, the most effective treatment for halitosis of oral origin is the use of chemically synthesized antibacterial agents such as chlorhexidine; no significantly effective natural plant-derived ingredients have been found. However, chlorhexidine has an unpleasant taste, is highly irritating, and long-term use may stain teeth.

[0006] Patent CN109200082A describes the use of acidic ethanol aqueous solution to perform ultrasonic-assisted extraction of Phyllanthus emblica. The resulting extract contains a large amount of tannins, polyphenols, and other substances. These substances not only have a very obvious sour and astringent taste, but are also dark in color and very unstable in solution. They are easily oxidized and denatured, further deepening the color.

[0007] Patent CN102552082A discloses a method for preparing toothpaste containing amla extract. However, the method for preparing the amla extract is not mentioned. It only states that the extract contains vitamin C, tannins, and other components, and that a sweetener is used to mask the sour taste of the extract.

[0008] Patent CN112220722A discloses an antibacterial hand sanitizer containing amla extract and its preparation method. This invention emphasizes that the amla fruit raw material must be fresh, ripe, undamaged, and free from spoilage, and the pitted pulp must be stored in a vacuum environment at 4°C. This results in limited raw material sources and significantly increased prices and storage costs. The equipment used in the process, such as cell wall disruptors, ultrasonic cell disruptors, and centrifuges, along with the corresponding processes, also limit large-scale industrial production.

[0009] Patent CN108186456B discloses a method for preparing an extract of Phyllanthus emblica for skin whitening and freckle removal. Using Phyllanthus emblica fruit as raw material, the method involves low-temperature extraction, filtration, low-temperature concentration of the extract, purification with macroporous adsorption resin, concentration of the eluent, and low-temperature drying to obtain the Phyllanthus emblica extract. The extract's chemical composition is mainly total tannins, with total flavonoids content of less than 5% as an impurity. Its solution is highly unstable.

[0010] In summary, existing patented technologies have the following problems:

[0011] (1) The extract contains a large amount of tannins, polyphenols and other components. These substances are dark in color and have a sour taste. They are unstable in aqueous solution and are prone to problems such as darkening of color and precipitation. This is not conducive to the use of the extract.

[0012] (2) The process is complicated and the equipment investment is high; a large amount of organic reagents are used, which places high demands on personnel operation and workshop explosion protection, and is easy to cause environmental pollution. Summary of the Invention

[0013] This invention provides a method for preparing Phyllanthus emblica fruit extract, which can significantly reduce halitosis; the method includes the following steps:

[0014] S1: Extract the pulp of Phyllanthus emblica with water, and filter the extract after extraction to obtain Phyllanthus emblica pulp extract;

[0015] S2: Crush the seeds of Phyllanthus emblica to obtain Phyllanthus emblica seed powder;

[0016] S3: Mix the Phyllanthus emblica pulp extract obtained in S1 with the Phyllanthus emblica kernel powder obtained in S2, and centrifuge after extraction to obtain Phyllanthus emblica fruit extract;

[0017] S4: The amla fruit extract obtained in S3 was purified by chromatographic column to obtain amla fruit extract.

[0018] The innovation of the extraction process in this invention lies in the use of a combination of amla fruit kernels and resin to treat the amla extract: 1. The protein in the amla fruit kernels is used to achieve preliminary removal of tannins without introducing exogenous components, and the resulting extract containing amla fruit kernel components has stronger antibacterial effects. 2. The amla fruit extract with preliminary removal of tannins through the amla fruit kernels can reduce the amount of decolorizing resin used, thus reducing production costs. While ensuring the removal of large-molecule tannins and other polar components, it can better retain antibacterial active ingredients, mainly small-molecule phenolic acids, fatty acids, and flavonoids; resulting in the amla extract obtained through the process of this invention having better antibacterial effects. 3. The decolorizing resin and macroporous adsorption resin are used in combination to simultaneously achieve decolorization and impurity removal, and the process is simple.

[0019] Preferably, the amla pulp used in S1 can be derived from dried amla fruit or fresh amla fruit. The water used can be pure water, deionized water, RO water, distilled water, double-distilled water, etc. As long as the active molecular substances in the amla fruit can be extracted, the extraction process of the present invention does not limit the specific water used.

[0020] In the water extraction process of S1, the mass ratio of water to amla pulp is 7-9:1; the water temperature is 70-100℃. Preferably, the mass ratio of water to amla pulp is 8:1; the water temperature is 90℃.

[0021] The amla fruit kernels described in S2 are crushed and passed through a 30-50 mesh sieve. Preferably, the amla fruit kernels are crushed and passed through a 40 mesh sieve.

[0022] The weight ratio of the amla pulp extract to the kernel powder described in S3 is 30-40:1.

[0023] The extraction described in S3 involves stirring at a water temperature of 45-55℃ for 1.5-2.5 hours. Preferably, the hydrothermal temperature is maintained at 55℃ for 2 hours.

[0024] The chromatographic column packing material in S4 comprises a decolorizing resin and a macroporous adsorption resin; the ratio of the decolorizing resin to the macroporous adsorption resin is 1:4-10. The ratio of the decolorizing resin to the macroporous adsorption resin can be any ratio from 1:4; 1:5; 1:6; 1:7; 1:8; 1:9; 1:10 and 1:4-10; preferably 1:10. The height-to-diameter ratio of the chromatographic column is 3-6:1, preferably 4:1.

[0025] The decolorizing resin is one of NKA-2, XDA-7, and LX-9E; the macroporous adsorption resin is D101.

[0026] The purification method for the chromatographic column in S4 is as follows: the column is eluted sequentially with pure water, 20% alcohol, and 60-80% alcohol, and the mixture of the 60-80% alcohol eluent is collected. The alcohol may be selected from ethanol, propylene glycol, glycerol, or butylene glycol.

[0027] In the technical solution of this invention, 10% alcohol has weak elution ability, leaving more tannins on the chromatographic column and resulting in low product stability; 30% and 40% alcohol have slightly stronger elution ability, which leads to a lower yield of active ingredients. Therefore, it is preferable to first use 20% alcohol to elute tannins, proteins and other impurities.

[0028] This invention further discloses an anti-halitosis product, comprising the amla fruit extract prepared as claimed in claim 1 and functional additives. The anti-halitosis product includes toothpaste, mouthwash, lozenges, chewing gum, oral fresheners, and other products that can be used to eliminate halitosis.

[0029] Functional additives include abrasives, buffers, humectants, foaming agents, thickeners, food colorings, preservatives, food flavorings, sweeteners, and other auxiliary agents that can be used in anti-halitosis products.

[0030] The anti-halitosis product contains 0.1-1.5% amla fruit extract.

[0031] This invention utilizes the property of the protein in the pit of *Amla emblica* fruit, which readily reacts with tannins to form water-insoluble substances. The protein in the pit removes some of the tannins, yielding an *Amla emblica* fruit extract. A decolorizing resin is then used to adsorb pigments and tannins from the extract. Water and 20% alcohol elute residual proteins, polysaccharides, and other highly polar components from the chromatographic column. 60-80% alcohol elutes tannin-free, low- to medium-polarity components, eliminating the need for further decolorization. This invention creatively discovers that adding crushed *Amla emblica* fruit pits to the *Amla emblica* fruit extract not only removes some of the tannins but also increases the proportion of active ingredients in the product, achieving unexpected technical results. In contrast, existing detannin removal technologies using exogenous clarifying agents not only increase the amount of decolorizing resin used but also lead to the loss of some active ingredients and reduce the antibacterial efficacy of the extract.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] 1. Dried amla fruit can be used in the process of this invention. The resulting amla fruit extract also has a good antibacterial effect. Fresh fruit has high requirements for transportation and storage conditions, so the raw material cost is relatively higher than that of dried fruit. Dried fruit is not easily affected by seasonal production restrictions. Avoiding the use of fresh amla fruit can greatly reduce costs and is suitable for large-scale industrial production.

[0034] 2. The amla fruit extract provided by this invention can significantly inhibit the growth of oral odor-causing bacteria (Fusobacterium nucleatum and Porphyromonas gingivalis), soothe oral inflammation, and reduce halitosis.

[0035] 3. The amla fruit extract provided by this invention has an inhibitory effect on oral odor-causing bacteria that is close to that of chlorhexidine. It is derived from natural extracts, contains no irritating substances, and has no side effects.

[0036] 4. This invention creatively utilizes the pit of Phyllanthus emblica to remove tannins from Phyllanthus emblica without introducing exogenous substances (such as clarifying agents) to remove tannins, ensuring that the product has no residue of exogenous chemical substances; combined with NKA-2 and D101 resins to further remove tannins, it solves the problem of easy discoloration of the extract.

[0037] 5. The resins screened by this invention all have the advantages of adsorbing pigments, tannins and other substances, and have a good decolorization effect. When used in combination, the adsorption of tannins and decolorization effects are significant, while ensuring the yield of active ingredients. The resin pretreatment and regeneration methods are the same, and the chromatography column can be easily reused. Attached Figure Description

[0038] Figure 1 The graph shows the inhibitory effects of chlorhexidine and Phyllanthus emblica extract (Example 2) on Fusobacterium nucleatum.

[0039] Figure 2 The inhibitory effects of chlorhexidine and Phyllanthus emblica extract in Example 2 on Porphyromonas gingivalis.

[0040] Figure 3 Example 2 illustrates the inhibitory effect of Phyllanthus emblica fruit extract on the secretion of inflammatory factors induced by Fusobacterium nucleatum; Fn is inactivated Fusobacterium nucleatum culture medium, and Pe L. is Phyllanthus emblica fruit extract.

[0041] Figure 4 Example 2 illustrates the inhibitory effect of Phyllanthus emblica fruit extract on the secretion of inflammatory factors induced by Porphyromonas gingivalis; Pg is inactivated Porphyromonas gingivalis culture medium, and Pe L. is Phyllanthus emblica fruit extract.

[0042] Figure 5The images show the Phyllanthus emblica fruit extract before (left) and after (right) decolorization (right) in Example 1. Detailed Implementation

[0043] The present invention is further illustrated below by way of embodiments, but the invention is not limited to the scope of the embodiments described herein. Experimental methods in the following embodiments that do not specify specific conditions were performed according to conventional methods and conditions, or as selected according to the product instructions.

[0044] Example 1

[0045] 1 kg of dried Phyllanthus emblica fruit was divided into pulp and kernel. The pulp was extracted by stirring in 8 L of purified water at 70℃ for 2 h, and then filtered through a 200-mesh filter to obtain the pulp extract. The kernel was crushed and passed through a 40-mesh sieve. The kernel powder was added to the pulp extract at a mass ratio of 40:1. The mixture was heated in a water bath to 45℃ and stirred for 2 h. After centrifugation, the Phyllanthus emblica fruit extract was obtained.

[0046] NKA-2 and D101 resins were mixed at a ratio of 1:4, with a total resin volume of 1.0 kg and a height-to-diameter ratio of 3:1. The extract of Phyllanthus emblica fruit was loaded at a rate of 2 BV / h, followed by elution with water, 20% glycerol, and 60% glycerol sequentially. The 60% glycerol eluent was collected, yielding 2.2 L of a pale yellow eluent. This eluent remained stable in color and showed no solid precipitation after one month at room temperature. The yield of the active ingredient was 10.1%.

[0047] Example 2

[0048] 1 kg of dried Phyllanthus emblica fruit was divided into pulp and kernel. The pulp was extracted by adding 8 L of purified water at 90℃ and stirring for 2 hours. The extract was then filtered through a 200-mesh filter to obtain the pulp extract. The kernel was crushed and passed through a 40-mesh sieve. The kernel powder was added to the pulp extract at a mass ratio of 40:1. The mixture was heated in a water bath to 55℃ and stirred for 2 hours. After centrifugation, the Phyllanthus emblica fruit extract was obtained.

[0049] NKA-2 and D101 resins were mixed at a ratio of 1:10, with a total resin volume of 1.1 kg and a height-to-diameter ratio of 6:1. The extract of Phyllanthus emblica fruit was loaded at a rate of 2 BV / h, followed by elution with water, 20% ethanol, and 80% ethanol sequentially. The 80% ethanol eluent was collected, yielding 2.4 L of a pale yellow eluent. This eluent remained stable in color and showed no solid precipitation after one month at room temperature. The yield of the active ingredient was 13.2%.

[0050] Example 3

[0051] 1 kg of dried Phyllanthus emblica fruit was divided into pulp and kernel. The pulp was extracted by stirring in 8 L of purified water at 80 °C for 2 h, and then filtered through a 200-mesh filter cloth to obtain the pulp extract. The kernel was crushed and passed through a 40-mesh sieve. The kernel powder was added to the pulp extract at a mass ratio of 40:1. The mixture was heated in a water bath to 50 °C and stirred for 2 h. After centrifugation, the Phyllanthus emblica fruit extract was obtained.

[0052] XDA-7 and D101 resins were mixed in a 1:7 ratio, with a total resin volume of 1 kg and a height-to-diameter ratio of 4:1. The extract of Phyllanthus emblica fruit was loaded at a rate of 2 BV / h, followed by elution with water, 20% ethanol, and 80% ethanol sequentially. The 80% ethanol eluent was collected, yielding 2.4 L of a pale yellow eluent. This eluent remained stable in color and showed no solid precipitation after one month at room temperature. The yield of the active ingredient was 12.6%.

[0053] Example 4: Example where the decolorizing resin is LX-9E

[0054] 1 kg of dried Phyllanthus emblica fruit was divided into pulp and kernel. The pulp was extracted by stirring in 8 L of purified water at 80 °C for 2 h, and then filtered through a 200-mesh filter cloth to obtain the pulp extract. The kernel was crushed and passed through a 40-mesh sieve. The kernel powder was added to the pulp extract at a mass ratio of 40:1. The mixture was heated in a water bath to 50 °C and stirred for 2 h. After centrifugation, the Phyllanthus emblica fruit extract was obtained.

[0055] LX-9E and D101 resins were mixed at a ratio of 1:7, with a total resin volume of 1 kg and a height-to-diameter ratio of 3:1. The extract of Phyllanthus emblica fruit was loaded at a rate of 2 BV / h, followed by elution with water, 20% ethanol, and 80% ethanol sequentially. The 80% ethanol eluent was collected, yielding 2.4 L of a pale yellow eluent. This eluent remained stable in color and showed no solid precipitation after one month at room temperature. The yield of the active ingredient was 13.7%.

[0056] Example 5: Evaluation of antibacterial efficacy

[0057] Bacterial strains: *Fusobacterium nucleatum*, derived from ATCC 10953, cultured on DSMZ 104 medium; *Porphyromonas gingivalis*, derived from ATCC W83, cultured on ATCC 2722 medium. Both strains were cultured anaerobically at 37°C.

[0058] Experimental procedure: Take activated Fusobacterium nucleatum and Porphyromonas gingivalis, and respectively... 5 CFU / mL, 5×10 5Add 100 μL of CFU / mL solution to each well of a 96-well plate. Add 100 μL of different concentrations of the analyte (Phyllanthus emblica fruit extract, obtained by recovering the solvent from the eluent prepared in Example 2) to each well of the 96-well plate. Incubate anaerobically at 37°C for 24–48 h. After shaking for 20 min, measure the absorbance (OD) at 600 nm using a UV-Vis spectrophotometer. 600 According to OD 600 The linear relationship between the concentration of bacteria and the concentration of bacteria was used to calculate the bacterial concentration, and then the inhibition rate of the sample against bacteria was calculated. Chlorhexidine was used as the positive control in this experiment.

[0059] Results: The half-maximal inhibitory concentrations (IC50) of chlorhexidine and Phyllanthus emblica fruit extract against *Fusobacterium nucleatum* were 1.17 μg / mL and 5.55 μg / mL, respectively. The IC50s of chlorhexidine and Phyllanthus emblica fruit extract against *Porphyromonas gingivalis* were 0.95 μg / mL and 6.13 μg / mL, respectively. This indicates that Phyllanthus emblica fruit extract can significantly inhibit the growth of *Fusobacterium nucleatum* and *Porphyromonas gingivalis*. The concentration-inhibition rate curves of the analytes against the bacteria are shown in the figure. Figure 1 and Figure 2 .

[0060] Example 6: Evaluation of Soothing Efficacy

[0061] Cells: TR146 cells

[0062] Irritants: Inactivated Fusobacterium nucleatum culture (10%) or inactivated Porphyromonas gingivalis culture (20%).

[0063] Culture conditions: DMEM medium containing 10% fetal bovine serum, cultured at 37°C and 5% carbon dioxide.

[0064] Experimental method: Resuscitated TR146 cells were seeded into 96-well plates at a rate of 2×10⁵ / mL and 100 μL per well. After culturing for 12 h, 200 μL of culture medium (blank control group) or 100 μL of stimulant and 100 μL of culture medium (model group) or 100 μL of stimulant and 100 μL of different concentrations of Phyllanthus emblica fruit extract (test group, obtained by recovering the solvent from the eluent prepared in Example 2) were added. After culturing for another 24 h, the supernatant was collected, and the expression of inflammatory factors was detected by ELISA.

[0065] Results: Under stimulation with inactivated *Fusobacterium nucleatum* culture medium (10%) or inactivated *Porphyromonas gingivalis* culture medium (20%), the expression levels of inflammatory factors IL-6 and MCP-1 were significantly increased compared with the blank control group. *Phyllanthus amla* fruit extract dose-dependently inhibited the secretion of IL-6 and MCP-1, indicating that *Phyllanthus amla* fruit extract has a soothing effect. The soothing effect of *Phyllanthus amla* fruit extract is shown in […]. Figure 3 and Figure 4 .

[0066] Comparative Example 1

[0067] The difference from Example 2 is that the pulp of Phyllanthus emblica is extracted directly without adding kernel powder. A clarifying agent is used to remove impurities. The amount of decolorizing resin needs to be increased to achieve a color in the eluent comparable to that of Example 2. Details are as follows:

[0068] 1 kg of dried Phyllanthus emblica pulp was added to 8 L of purified water and extracted at 90 °C with stirring for 2 h. The extract was then filtered through a 200-mesh filter to obtain the pulp extract. 3% (by weight) of ZTC III clarifying agent B was added to the pulp extract and stirred for 20 min. Then, 3% (by weight) of ZTC III clarifying agent A was added and stirred for 20 min. After standing for 20 min, the mixture was centrifuged to obtain the Phyllanthus emblica fruit extract.

[0069] NKA-2 and D101 resins were mixed at a ratio of 1:1.5, with a total resin volume of 1.1 kg and a height-to-diameter ratio of 6:1. The extract of Phyllanthus emblica fruit was loaded at a rate of 2 BV / h, followed by elution with water, 20% ethanol, and 80% ethanol sequentially. The 80% ethanol eluent was collected, yielding 2.4 L of a pale yellow liquid. This liquid remained stable in color and showed no solid precipitation after one month at room temperature. The yield of the active ingredient was 9.3%.

[0070] The half-maximal inhibitory concentrations (IC50) of the Phyllanthus emblica fruit extract prepared in Comparative Example 1 against Fusobacterium nucleatum and Porphyromonas gingivalis were 25.62 μg / mL and 39.81 μg / mL, respectively, which were weaker than those of the sample in Example 2.

[0071] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method of preparing an Emblica fruit extract, characterized by, It comprises the following steps: S1: extracting the pulp of Phyllanthus emblica with water, and filtering the extracted liquid to obtain the Phyllanthus emblica pulp extract; S2: crushing the Phyllanthus emblica fruit core to obtain the Phyllanthus emblica fruit core powder; S3: mixing the Phyllanthus emblica pulp extract obtained in S1 with the Phyllanthus emblica fruit core powder obtained in S2, and centrifuging the mixture to obtain the Phyllanthus emblica extract; S4: purifying the Phyllanthus emblica extract obtained in S3 through a chromatographic column to obtain the Phyllanthus emblica extract; The weight ratio of the Phyllanthus emblica extract to the fruit core powder in S3 is 30-40:1; The chromatographic column filler in S4 is decolorizing resin and macroporous adsorption resin, and the ratio of the decolorizing resin to the macroporous adsorption resin is 1:4-10; The chromatographic column purification method in S4 is: sequentially eluting the chromatographic column with pure water, 20% alcohol, and 60-80% alcohol, and collecting the mixed liquid of the 60-80% alcohol elution part; The decolorizing resin in S4 is one of NKA-2, XDA-7, and LX-9E, and the macroporous adsorption resin is D101; The alcohol in S4 is selected from ethanol and glycerol.

2. A method of preparing an Emblica fruit extract according to claim 1, characterized in that, In the water extraction process in S1, the mass ratio of water to the Phyllanthus emblica pulp is 7-9:1, and the water temperature is 70-100℃.

3. A method of preparing an Emblica fruit extract according to claim 1, characterized in that, The crushed Phyllanthus emblica fruit core in S2 is sieved through a 30-50 mesh sieve.

4. The method of claim 1, wherein the preparation of the Emblica extract is characterized by, The extraction in S3 is performed by extracting with water at 45-55℃ for 1.5-2.5h.

5. The method of claim 1, wherein the preparation of the Emblica extract is characterized by, The height-diameter ratio of the chromatographic column is 3-6:

1.

6. An anti-oral malodor product characterized in that, The anti-oral odor product is prepared from the Phyllanthus emblica extract of claim 1 and a functional additive, wherein the content of the Phyllanthus emblica extract is 0.1-1.5%.

7. The anti-oral halitosis product according to claim 6, characterized in that, The functional additive is selected from abrasives, fragrances, and sweeteners.

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