A flavor for toothpaste and preparation method thereof

Abstract

The invention relates to a flavor for toothpaste and a preparation method thereof, belonging to the technical field of dental supplies. The flavor contains osmanthus cicada extract, lemon balm extract and peppermint oil; the preparation method adopts water, ethanol and triacetin to prepare a solvent for soaking, and obtains osmanthus cicada and lemon balm extracts, which can extract fragrance and fix fragrance well; hemicellulase and bromelain are used to grade enzymolysis the insoluble solid of lemon balm, and the obtained lemon balm peptide components and other insolubles have good antibacterial effect, and have antibacterial properties against Porphyromonas gingivalis, Actinobacillus actinomycetemcomitans, Prevotella intermedia and Tannerella forsythia. The osmanthus cicada extract, lemon balm extract and peppermint oil can obtain a special fragrance by preparing in a reasonable proportion, which is rich and lasts for a long time; the fragrance is welcomed, refreshing, has a good effect of covering bad breath, can greatly improve the odor of the oral cavity, improve the use experience, and the special smell is not easy to produce odor fatigue.

Description

Technical Field

[0001] The invention belongs to the technical field of dental supplies, and particularly relates to an essence used in toothpaste and a preparation method thereof. Background Art

[0002] Toothpaste is a tooth cleaning product that contains a variety of cleaning, antibacterial and anti-inflammatory ingredients. After brushing your teeth with toothpaste, it can inhibit the growth of oral bacteria and keep the number of bacteria in the mouth lower than the level that causes inflammation, thereby delaying the development of dental plaque, gingivitis and caries, and protecting dental health.

[0003] In addition to the cleaning, antibacterial and anti-inflammatory functional ingredients, toothpaste also contains foaming agents, moisturizers, abrasives, flavors, sweeteners, whitening ingredients, etc. Among them, flavors, as an indispensable ingredient in toothpaste, are mainly used to cover up bad breath, improve breath freshness, prevent bad breath, and make users feel happy and refreshed. Toothpaste flavors are generally made from natural plant flavors, such as peppermint oil, spearmint oil, geranium oil, camphor oil, eucalyptus oil, cinnamon oil, vanillin, anise oil, lemon oil, citrus oil and grapefruit oil, etc., which not only have a fresh breath, but also have a certain auxiliary antibacterial effect.

[0004] The current toothpaste flavor technology is relatively mature, all of which are conventional flavors with bland fragrances. The effect of long-term fragrance retention is average, and long-term use can easily cause odor fatigue, and cannot provide a long-lasting fresh and refreshing pleasure. In addition, the effect of toothpaste in covering oral odor cannot meet the increasing requirements of consumers, especially patients with severe halitosis, who often need to use breath fresheners and chewing gum to maintain the masking of oral odor. Therefore, the market needs to improve the efficacy of flavors in toothpaste to achieve more effective and lasting use effects of covering bad breath, as well as better antibacterial and anti-inflammatory effects. Summary of the invention

[0005] In view of the problems that the existing conventional plant extract flavors used as toothpaste flavors have bland fragrances, average long-lasting fragrance effects, easy to cause odor fatigue after long-term use, and cannot provide a long-lasting fresh and refreshing sense of pleasure, and the conventional flavors have little effect in covering severe halitosis, it is necessary to improve the efficacy of toothpaste flavors to achieve a more effective and lasting effect of covering halitosis, as well as better antibacterial and anti-inflammatory effects. The present invention provides a flavor for toothpaste and a preparation method thereof, the flavor contains osmanthus cicada extract, lemon balm extract and peppermint oil, and can obtain a special fragrance that is rich and long-lasting by preparing it in a reasonable proportion; compared with the smell of conventional flavors, the fragrance is more popular and refreshing, has a better effect of covering halitosis, can greatly improve oral odor, improve the user experience, and the special smell provided is not easy to cause odor fatigue. The specific technical scheme is as follows:

[0006] A flavor for toothpaste, the flavor being made from the following raw materials in parts by weight: 3 to 5 parts of osmanthus fragrans extract, 1 to 2 parts of lemon balm extract and 0.05 to 0.2 parts of peppermint oil;

[0007] The preparation method of the Osmanthus fragrans extract comprises: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10: (3-5): (0.2-0.4); taking the Osmanthus fragrans, crushing it, adding the solvent, soaking it, and centrifuging it to obtain liquid A and solid B; evaporating the liquid A to remove ethanol and water, and obtaining extract A; dispersing solid B in water 6 to 8 times the mass of solid B, adjusting the pH to 1.5 to pH 2.0, adding pepsin, and performing enzymolysis at 35° C. to 40° C. for 2 h to 3 h, then adjusting the pH to 6.5 to pH 7.0, inactivating the enzyme at high temperature, cooling it, filtering it with a 10 kDa ultrafiltration membrane, obtaining a filtrate below 10 kDa, and spray drying it to obtain extract B; mixing extract A and extract B to obtain the Osmanthus fragrans extract;

[0008] The preparation method of the lemon balm extract comprises the following steps: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10: (3-5): (0.2-0.4); crushing the lemon balm, adding the solvent, soaking, centrifuging, and obtaining a liquid C and a solid D; concentrating and evaporating the liquid C to remove the ethanol and water, and obtaining an extract C; dispersing the solid D in water 6 to 8 times the mass of the solid D, adjusting the pH to 4.0 to 5.0, adding hemicellulase, performing enzymolysis at 45 to 55° C. for 2 to 3 hours, adjusting the pH to 6.5 to 7.5, adding bromelain, performing enzymolysis at 50 to 55° C. for 2 to 3 hours, inactivating the enzyme at high temperature, filtering with a 10 kDa ultrafiltration membrane, obtaining a filtrate below 10 kDa, and spray drying to obtain an extract D; and mixing the extract C and the extract D to obtain the lemon balm extract.

[0009] In the above technical scheme, in the preparation method of the Osmanthus fragrans cicada extract, the amount of the solvent added is 6 to 8 times the mass of the Osmanthus fragrans cicada; the soaking time is 2h to 3h, and the temperature is room temperature; the centrifugal separation speed is 6000r / min to 8000r / min, and the time is 15min to 20min.

[0010] In the above technical scheme, in the method for preparing the osmanthus cicada extract, the amount of pepsin added is 0.5% to 3% of the mass of solid B; the temperature of the high-temperature enzyme inactivation is 90°C to 100°C, and the time is 20min to 30min.

[0011] In the above technical scheme, in the preparation method of lemon balm extract, the amount of solvent added is 6 to 8 times the mass of lemon balm; the soaking time is 2 to 3 hours, and the temperature is room temperature; the speed of centrifugal separation is 6000 r / min to 8000 r / min, and the time is 15 to 20 minutes.

[0012] In the above technical solution, in the preparation method of lemon balm extract, the amount of hemicellulase added is 0.5% to 3% of the mass of solid D;

[0013] In the above technical scheme, in the preparation method of lemon balm extract, the added amount of bromelain is 0.5% to 3% of the mass of solid D; the temperature of high temperature enzyme inactivation is 90°C to 100°C, and the time is 20min to 30min.

[0014] The above-mentioned method for preparing a flavor for toothpaste comprises the following steps:

[0015] The osmanthus fragrans extract and the lemon balm extract are dispersed in anhydrous ethanol according to weight proportions, and then peppermint oil is added, mixed evenly, and the anhydrous ethanol is evaporated to obtain essence.

[0016] In the above preparation method, the amount of anhydrous ethanol used is 4 to 6 times the total mass of the osmanthus fragrans extract and the lemon balm extract; and the evaporation temperature is 80° C. to 85° C.

[0017] The essence used in toothpaste and the preparation method thereof provided by the present invention have the following beneficial effects compared with the prior art:

[0018] 1. The flavor of the present invention contains osmanthus fragrans cicada extract, lemon balm extract and peppermint oil. Through the preparation in a reasonable proportion, a special fragrance can be obtained, which is rich and lasts for a long time. Compared with the smell of conventional flavors, the fragrance is more popular, refreshing, and has a better effect in covering bad breath.

[0019] 2. The present invention designs a preparation method of the osmanthus cicada extract, which uses water, ethanol, and triacetin as a solvent for soaking to obtain an extract that can well extract and fix the aroma; the solid is hydrolyzed by pepsin to obtain osmanthus cicada peptide components and other insoluble substances, which have nutritional components that can improve the oral microenvironment.

[0020] 3. The present invention provides a preparation method of lemon balm extract, which adopts water, ethanol and triacetin as solvent for soaking, and the obtained extract can extract fragrance and fix fragrance well; the solid is hydrolyzed by hemicellulase and bromelain in grades, and the obtained lemon balm peptide components and other insoluble substances have good antibacterial effect, and have certain antibacterial property against Porphyromonas gingivalis, Actinobacillus actinomycetemcomitans, Prevotella intermedia and Tannerella forsythia.

[0021] Fourth, the peppermint oil added in the present invention has the effects of regulating aroma, enhancing fragrance and moisturizing.

[0022] In summary, the flavor of the present invention is applied to toothpaste, and performs very well in terms of aroma intensity, aroma liking, bad breath masking effect, aroma retention time, etc. It can greatly improve oral odor and enhance the user experience. The fragrance is unique and refreshing, and the special smell provided is not easy to cause odor fatigue. DETAILED DESCRIPTION

[0023] The present invention is further described below in conjunction with specific implementation cases, but the present invention is not limited to these embodiments.

[0024] Example 1

[0025] A flavor for toothpaste, the flavor being made from the following raw materials in parts by mass: 4 parts of osmanthus fragrans extract, 1.5 parts of lemon balm extract and 0.1 parts of peppermint oil;

[0026] The preparation method of the Osmanthus fragrans cicada extract is as follows: a solvent is prepared according to a mass ratio of water: ethanol: triacetin = 10: 4: 0.3; the Osmanthus fragrans cicada is crushed, a solvent of 7 times the mass of the Osmanthus fragrans cicada is added, the mixture is soaked at room temperature for 2.5 hours, and centrifuged at 7000r / min for 18 minutes to obtain liquid A and solid B; the liquid A is evaporated to remove ethanol and water to obtain extract A; the solid B is dispersed in water of 7 times the mass of the solid B, the pH is adjusted to 1.8, pepsin of 1.5% of the mass of the solid B is added, the mixture is enzymatically hydrolyzed at 37°C for 2.5 hours, the pH is then adjusted to 6.8, the enzyme is inactivated at 95°C for 25 minutes, and after cooling, a 10kDa ultrafiltration membrane is used for filtration to obtain a filtrate below 10kDa, and the mixture is spray-dried to obtain extract B; the extract A and the extract B are mixed to obtain the Osmanthus fragrans cicada extract;

[0027] The preparation method of lemon balm extract comprises the following steps: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10: 4: 0.3; crushing the lemon balm, adding a solvent of 7 times the mass of the lemon balm, soaking at room temperature for 2.5 hours, centrifuging at 7000 r / min for 18 minutes, and obtaining liquid C and solid D; concentrating and evaporating the liquid C to remove ethanol and water, and obtaining extract C; dispersing solid D in water of 7 times the mass of solid D, adjusting pH to 4.5, adding hemicellulase of 1.5% by mass of solid D, performing enzymolysis at 50°C for 2.5 hours, adjusting pH to 7.0, adding bromelain of 1.5% by mass of solid D, performing enzymolysis at 52°C for 2.5 hours, inactivating the enzyme at 95°C for 25 minutes, filtering with a 10 kDa ultrafiltration membrane, obtaining a filtrate below 10 kDa, spray drying, and obtaining extract D; and mixing extract C and extract D to obtain the lemon balm extract.

[0028] The above-mentioned method for preparing a flavor for toothpaste comprises the following steps:

[0029] The osmanthus fragrans extract and the lemon balm extract were dispersed in anhydrous ethanol according to their weight proportions, the amount of anhydrous ethanol being 5 times of the total weight of the osmanthus fragrans extract and the lemon balm extract, and then peppermint oil was added, mixed evenly, and the anhydrous ethanol was evaporated at 82° C. to obtain essence.

[0030] Example 2

[0031] A flavor for toothpaste, the flavor being made from the following raw materials in parts by mass: 3 parts of osmanthus fragrans extract, 1 part of lemon balm extract and 0.05 parts of peppermint oil;

[0032] The preparation method of the Osmanthus fragrans cicada extract is as follows: a solvent is prepared according to a mass ratio of water: ethanol: triacetin = 10: 3: 0.2; the Osmanthus fragrans cicada is crushed, a solvent of 6 times the mass of the Osmanthus fragrans cicada is added, the mixture is soaked at room temperature for 2 hours, and centrifuged at 6000r / min for 15 minutes to obtain liquid A and solid B; the liquid A is evaporated to remove ethanol and water to obtain extract A; the solid B is dispersed in water of 6 times the mass of the solid B, the pH is adjusted to 1.5, pepsin of 0.5% of the mass of the solid B is added, the mixture is enzymatically hydrolyzed at 35°C for 2 hours, the pH is then adjusted to 6.5, the enzyme is inactivated at 90°C for 20 minutes, after cooling, a 10kDa ultrafiltration membrane is used for filtration to obtain a filtrate below 10kDa, and the mixture is spray-dried to obtain extract B; the extract A and the extract B are mixed to obtain the Osmanthus fragrans cicada extract;

[0033] The preparation method of lemon balm extract comprises the following steps: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10: 3: 0.2; crushing the lemon balm, adding a solvent of 6 times the mass of the lemon balm, soaking for 2 hours at room temperature, and centrifuging for 15 minutes at 6000 r / min to obtain liquid C and solid D; concentrating and evaporating the liquid C to remove ethanol and water to obtain extract C; dispersing solid D in water of 6 times the mass of solid D, adjusting pH 4.0, adding hemicellulase of 0.5% by mass of solid D, performing enzymolysis at 45°C for 2 hours, adjusting pH 6.5, adding bromelain of 0.5% by mass of solid D, performing enzymolysis at 50°C for 2 hours, inactivating the enzyme at 90°C for 20 minutes, filtering with a 10 kDa ultrafiltration membrane to obtain a filtrate below 10 kDa, and spray drying to obtain extract D; and mixing extract C and extract D to obtain the lemon balm extract.

[0034] The above-mentioned method for preparing a flavor for toothpaste comprises the following steps:

[0035] The osmanthus fragrans extract and the lemon balm extract are dispersed in anhydrous ethanol according to their mass proportions, the amount of anhydrous ethanol being 4 times the total mass of the osmanthus fragrans extract and the lemon balm extract, and then peppermint oil is added, mixed evenly, and the anhydrous ethanol is evaporated at 80° C. to obtain an essence.

[0036] Example 3

[0037] A flavor for toothpaste, the flavor being made from the following raw materials in parts by mass: 3 parts of osmanthus fragrans extract, 2 parts of lemon balm extract and 0.05 parts of peppermint oil;

[0038] The preparation method of the Osmanthus fragrans cicada extract is as follows: a solvent is prepared according to a mass ratio of water: ethanol: triacetin = 10: 5: 0.2; the Osmanthus fragrans cicada is crushed, a solvent of 8 times the mass of the Osmanthus fragrans cicada is added, the mixture is soaked at room temperature for 2 hours, and centrifuged at 8000r / min for 15 minutes to obtain liquid A and solid B; the liquid A is evaporated to remove ethanol and water to obtain extract A; the solid B is dispersed in water of 8 times the mass of the solid B, the pH is adjusted to 1.5, pepsin of 3% by mass of the solid B is added, the mixture is enzymolyzed at 35°C for 3 hours, the pH is then adjusted to 6.5, the enzyme is inactivated at 100°C for 20 minutes, after cooling, a 10kDa ultrafiltration membrane is used for filtration to obtain a filtrate below 10kDa, and the mixture is spray-dried to obtain extract B; the extract A and the extract B are mixed to obtain the Osmanthus fragrans cicada extract;

[0039] The preparation method of lemon balm extract comprises the following steps: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10:5:0.2; crushing the lemon balm, adding a solvent 8 times the mass of the lemon balm, soaking for 2 hours at room temperature, and centrifuging at 8000 r / min for 15 minutes to obtain liquid C and solid D; concentrating and evaporating the liquid C to remove ethanol and water to obtain extract C; dispersing solid D in water 8 times the mass of solid D, adjusting pH 4.0, adding 3% hemicellulase by mass of solid D, performing enzymolysis at 45°C for 3 hours, adjusting pH 6.5, adding 3% bromelain by mass of solid D, performing enzymolysis at 50°C for 3 hours, high temperature inactivating the enzyme at 90°C for 30 minutes, filtering with a 10 kDa ultrafiltration membrane to obtain a filtrate below 10 kDa, and spray drying to obtain extract D; and mixing extract C and extract D to obtain the lemon balm extract.

[0040] The above-mentioned method for preparing a flavor for toothpaste comprises the following steps:

[0041] The osmanthus fragrans extract and the lemon balm extract were dispersed in anhydrous ethanol according to their weight proportions, the amount of anhydrous ethanol being 4 times the total weight of the osmanthus fragrans extract and the lemon balm extract, and then peppermint oil was added, mixed evenly, and the anhydrous ethanol was evaporated at 85° C. to obtain essence.

[0042] Example 4

[0043] A flavor for toothpaste, the flavor being made from the following raw materials in parts by weight: 5 parts of osmanthus fragrans extract, 2 parts of lemon balm extract and 0.2 parts of peppermint oil;

[0044] The preparation method of the Osmanthus fragrans cicada extract is as follows: a solvent is prepared according to a mass ratio of water: ethanol: triacetin = 10: 5: 0.4; the Osmanthus fragrans cicada is crushed, a solvent of 8 times the mass of the Osmanthus fragrans cicada is added, the mixture is soaked at room temperature for 3 hours, and centrifuged at 8000r / min for 20 minutes to obtain liquid A and solid B; the liquid A is evaporated to remove ethanol and water to obtain extract A; the solid B is dispersed in water of 8 times the mass of the solid B, the pH is adjusted to 2.0, pepsin of 3% by mass of the solid B is added, the mixture is enzymolyzed at 40°C for 3 hours, the pH is then adjusted to 7.0, the enzyme is inactivated at 100°C for 30 minutes, after cooling, a 10kDa ultrafiltration membrane is used for filtration to obtain a filtrate of less than 10kDa, and the mixture is spray-dried to obtain extract B; the extract A and the extract B are mixed to obtain the Osmanthus fragrans cicada extract;

[0045] The preparation method of lemon balm extract comprises the following steps: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10:5:0.4; crushing the lemon balm, adding a solvent 8 times the mass of the lemon balm, soaking for 3 hours at room temperature, centrifuging at 8000 r / min for 20 minutes to obtain liquid C and solid D; concentrating and evaporating the liquid C to remove ethanol and water to obtain extract C; dispersing solid D in water 8 times the mass of solid D, adjusting pH to 5.0, adding 3% hemicellulase by mass of solid D, performing enzymolysis at 55°C for 3 hours, adjusting pH to 7.5, adding 3% bromelain by mass of solid D, performing enzymolysis at 55°C for 3 hours, inactivating the enzyme at 100°C for 30 minutes, filtering with a 10 kDa ultrafiltration membrane to obtain a filtrate below 10 kDa, spray drying to obtain extract D; and mixing extract C and extract D to obtain the lemon balm extract.

[0046] The above-mentioned method for preparing a flavor for toothpaste comprises the following steps:

[0047] The osmanthus fragrans extract and the lemon balm extract were dispersed in anhydrous ethanol according to their mass proportions, the amount of anhydrous ethanol being 6 times of the total mass of the osmanthus fragrans extract and the lemon balm extract, and then peppermint oil was added, mixed evenly, and the anhydrous ethanol was evaporated at 85° C. to obtain essence.

[0048] Example 5

[0049] A flavor for toothpaste, the flavor being made from the following raw materials in parts by weight: 5 parts of osmanthus fragrans extract, 1 part of lemon balm extract and 0.2 parts of peppermint oil;

[0050] The preparation method of the Osmanthus fragrans cicada extract is as follows: a solvent is prepared according to a mass ratio of water: ethanol: triacetin = 10: 3: 0.4; the Osmanthus fragrans cicada is crushed, a solvent of 6 times the mass of the Osmanthus fragrans cicada is added, the mixture is soaked at room temperature for 3 hours, and centrifuged at 6000r / min for 20 minutes to obtain liquid A and solid B; the liquid A is evaporated to remove ethanol and water to obtain extract A; solid B is dispersed in water of 6 times the mass of solid B, the pH is adjusted to 2.0, pepsin of 0.5% of the mass of solid B is added, enzymolysis is carried out at 40°C for 2 hours, the pH is then adjusted to 7.0, the enzyme is inactivated at 90°C for 30 minutes, after cooling, a 10kDa ultrafiltration membrane is used for filtration to obtain a filtrate below 10kDa, and the filtrate is spray-dried to obtain extract B; extract A and extract B are mixed to obtain the Osmanthus fragrans cicada extract;

[0051] The preparation method of lemon balm extract comprises the following steps: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10: 3: 0.4; crushing the lemon balm, adding a solvent of 6 times the mass of the lemon balm, soaking for 3 hours at room temperature, and centrifuging at 6000 r / min for 20 minutes to obtain liquid C and solid D; concentrating and evaporating the liquid C to remove ethanol and water to obtain extract C; dispersing solid D in water of 6 times the mass of solid D, adjusting the pH to 5.0, adding hemicellulase of 0.5% by mass of solid D, performing enzymolysis at 55°C for 2 hours, adjusting the pH to 7.5, adding bromelain of 0.5% by mass of solid D, performing enzymolysis at 55°C for 2 hours, inactivating the enzyme at 100°C for 20 minutes, filtering with a 10 kDa ultrafiltration membrane to obtain a filtrate below 10 kDa, and spray drying to obtain extract D; and mixing extract C and extract D to obtain the lemon balm extract.

[0052] The above-mentioned method for preparing a flavor for toothpaste comprises the following steps:

[0053] The osmanthus fragrans extract and the lemon balm extract are dispersed in anhydrous ethanol according to their mass proportions, the amount of anhydrous ethanol being 6 times the total mass of the osmanthus fragrans extract and the lemon balm extract, and then peppermint oil is added, mixed evenly, and the anhydrous ethanol is evaporated at 80° C. to obtain an essence.

[0054] Preparation Comparative Example 1

[0055] The Osmanthus fragrans cicada extract does not contain extract A but only contains extract B; other methods and parameters are the same as those in Example 1.

[0056] Preparation Comparative Example 2

[0057] The Osmanthus fragrans cicada extract does not contain extract B but only contains extract A; other methods and parameters are the same as those in Example 1.

[0058] Preparation Comparative Example 3

[0059] The lemon balm extract does not contain extract C but only contains extract D; other methods and parameters are the same as those in Example 1.

[0060] Preparation Comparative Example 4

[0061] The lemon balm extract does not contain extract D but only contains extract C; other methods and parameters are the same as those in Example 1.

[0062] Toxicity tests were performed on the flavors of the above-mentioned embodiments, and toxicity, antibacterial tests and fragrance evaluations were performed on the flavors of the above-mentioned embodiments and the flavors of the comparative examples.

[0063] 1. Toxicity test

[0064] 50 mice were selected and divided into 5 groups (half male and half female), each group corresponding to a flavor in each embodiment, and an acute gavage toxicity test was carried out on mice. The flavor diluent (10 times mass dilution) was gavaged at 0.02 g / kg body weight, and the reactions of the mice were observed, and no adverse reactions were found. The mice were fed with the flavor (without dilution) at 0.02 g / kg body weight every day for 15 consecutive days, and no abnormalities were found in the organs, and the results were safe. The raw materials used in the flavors in each embodiment are all edible raw materials, which are safe and non-toxic.

[0065] 2. Antibacterial Test

[0066] Various oral bacteria were inoculated in their respective solid culture media, and then the culture media were inoculated with each sample flavor. Three parallel samples were prepared for each sample flavor. After 48 hours of culture, the diameter of the inhibition zone was measured and the average value was taken. The results are shown in Table 1 below:

[0067] Table 1 Diameter of inhibition zone (mm)

[0068]

[0069] From the above results, it can be seen that the essences of Examples 1 to 5 have certain antibacterial properties against Porphyromonas gingivalis, Actinobacillus actinomycetemcomitans, Prevotella intermedia and Tannerella forsythiae. From the comparative example results, it can be seen that the Osmanthus fragrans extract has almost no antibacterial property, and the lemon balm extract has relatively good antibacterial property, among which the lemon balm solid extract (extract D) plays a major antibacterial role.

[0070] 3. Fragrance Evaluation

[0071] The flavors of the above embodiments and the flavors of the comparative examples were respectively prepared into sample toothpastes: the sample toothpaste ingredients by mass were: 2 parts of flavor, 15 parts of sodium chloride, 1 part of hydroxyethyl cellulose, 4 parts of silicon dioxide, 5 parts of glycerin, 30 parts of calcium phosphite, 2 parts of sorbitol and 30 parts of purified water.

[0072] 20 subjects were selected, half male and half female (aged 36 to 55), all of whom had bad breath (caused by smoking, dental plaque, and tartar). Each subject brushed his teeth once after breakfast and dinner, and used each toothpaste for three consecutive days. Three days of brushing with water was used as an interval, and then the next toothpaste was used for three consecutive days. This process was repeated until all types of toothpaste were used. The evaluation process was recorded, and the results are shown in Table 2 below:

[0073] Table 2 Evaluation of toothpaste odor (average value of 20 people)

[0074]

[0075] Evaluation criteria:

[0076] Aroma intensity: 5-very strong, 4-relatively strong, 3-average, 2-relatively light, 1-very light;

[0077] Scent preference: 5-very like, 4-relatively like, 3-average, 2-not too like, 1-very dislike;

[0078] The effect of bad breath masking after brushing teeth for 5 minutes: 5-no bad breath at all, 4-almost no bad breath, 3-can smell mild bad breath, 2-can smell strong bad breath, 1-the degree of bad breath is the same as before brushing teeth;

[0079] Aroma retention time (after brushing teeth without eating): 5-there is a residual light fragrance for more than 4 hours, 4-there is a residual light fragrance for 3 hours, 3-there is a residual light fragrance for 2 hours, 2-there is a residual light fragrance for 1 hour; 1-there is a residual light fragrance for 30 minutes.

[0080] It can be seen from the above evaluation results that the flavors of Examples 1 to 5 are used in toothpaste, and perform very well in terms of aroma intensity, aroma liking, bad breath masking effect, aroma retention time, etc., and can greatly improve oral odor and enhance the user experience. The fragrance is unique and refreshing, and the special smell provided is not easy to cause odor fatigue.

Claims

1. A flavor for toothpaste, characterized in that: The essence is prepared from the following raw materials in parts by weight: 3 to 5 parts of osmanthus fragrans extract, 1 to 2 parts of lemon balm extract and 0.05 to 0.2 parts of peppermint oil; The preparation method of the Osmanthus fragrans extract comprises: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10: (3-5): (0.2-0.4); taking the Osmanthus fragrans, crushing it, adding the solvent, soaking it, and centrifuging it to obtain liquid A and solid B; evaporating the liquid A to remove ethanol and water, and obtaining extract A; dispersing solid B in water 6 to 8 times the mass of solid B, adjusting the pH to 1.5 to pH 2.0, adding pepsin, and performing enzymolysis at 35° C. to 40° C. for 2 h to 3 h, then adjusting the pH to 6.5 to pH 7.0, inactivating the enzyme at high temperature, cooling it, filtering it with a 10 kDa ultrafiltration membrane, obtaining a filtrate below 10 kDa, and spray drying it to obtain extract B; mixing extract A and extract B to obtain the Osmanthus fragrans extract; The preparation method of the lemon balm extract comprises the following steps: preparing a solvent according to a mass ratio of water: ethanol: triacetin = 10: (3-5): (0.2-0.4); crushing the lemon balm, adding the solvent, soaking, centrifuging, and obtaining a liquid C and a solid D; concentrating and evaporating the liquid C to remove the ethanol and water, and obtaining an extract C; dispersing the solid D in water 6 to 8 times the mass of the solid D, adjusting the pH to 4.0 to 5.0, adding hemicellulase, performing enzymolysis at 45 to 55° C. for 2 to 3 hours, adjusting the pH to 6.5 to 7.5, adding bromelain, performing enzymolysis at 50 to 55° C. for 2 to 3 hours, inactivating the enzyme at high temperature, filtering with a 10 kDa ultrafiltration membrane, obtaining a filtrate below 10 kDa, and spray drying to obtain an extract D; and mixing the extract C and the extract D to obtain the lemon balm extract.

2. The flavor for toothpaste according to claim 1, characterized in that: In the preparation method of the Osmanthus fragrans cicada extract, the added amount of the solvent is 6 to 8 times the mass of the Osmanthus fragrans cicada; the soaking time is 2 to 3 hours, and the temperature is room temperature; the speed of the centrifugal separation is 6000 r / min to 8000 r / min, and the time is 15 to 20 minutes.

3. The flavor for toothpaste according to claim 1, characterized in that: In the preparation method of the osmanthus cicada extract, the added amount of pepsin is 0.5% to 3% of the mass of solid B; the temperature of the high-temperature enzyme inactivation is 90° C. to 100° C., and the time is 20 min to 30 min.

4. The flavor for toothpaste according to claim 1, characterized in that: In the preparation method of lemon balm extract, the added amount of the solvent is 6 to 8 times the mass of the lemon balm; the soaking time is 2 to 3 hours, and the temperature is room temperature; the speed of the centrifugal separation is 6000 r / min to 8000 r / min, and the time is 15 to 20 minutes.

5. The flavor for toothpaste according to claim 1, characterized in that: In the preparation method of lemon balm extract, the added amount of hemicellulase is 0.5% to 3% of the mass of solid D.

6. The flavor for toothpaste according to claim 1, characterized in that: In the preparation method of lemon balm extract, the added amount of bromelain is 0.5% to 3% of the mass of solid D; the temperature of high temperature enzyme inactivation is 90° C. to 100° C., and the time is 20 min to 30 min.

7. The method for preparing a flavor for toothpaste according to claim 1, characterized in that: The method comprises the following steps: The osmanthus fragrans extract and the lemon balm extract are dispersed in anhydrous ethanol according to weight proportions, and then peppermint oil is added, mixed evenly, and the anhydrous ethanol is evaporated to obtain essence.

8. The method for preparing a flavor for toothpaste according to claim 7, characterized in that: The amount of anhydrous ethanol used is 4 to 6 times the total mass of the osmanthus fragrans extract and the lemon balm extract; and the evaporation temperature is 80° C. to 85° C.

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