Mouth wash and preparation method thereof

Abstract

The invention provides mouthwash and a preparation method thereof, and relates to the technical field of mouthwash. The mouthwash provided by the invention is prepared from egg white lysozyme, a cabbage extract and a chamaecyparis obtusa leaf extract. According to the mouthwash, due to the fact that the cabbage extract and the chamaecyparis obtusa leaf extract are used, the use amount of the egg white lysozyme can be reduced, the cost of the raw materials is reduced, the low-price and high-efficiency antibacterial mouthwash can be obtained by matching the egg white lysozyme with the cabbage extract and the chamaecyparis obtusa leaf extract, and the antibacterial mouthwash is suitable for large-scale popularization and application. Meanwhile, antibacterial components used in the mouthwash are natural extracted substances, the antibacterial effect is good, the mouth feel is good, the damage degree to the oral cavity is low, and meanwhile negative influence on the activity of lysozyme is avoided.

Description

Technical Field

[0001] The present application relates to the technical field of mouthwash, and in particular to a mouthwash and a preparation method thereof. Background Art

[0002] In recent years, with the gradual improvement of living standards, people are paying more and more attention to personal health issues. Among many health issues, oral health is increasingly valued by people because of its close relationship with daily diet, verbal communication and even the overall health of the body.

[0003] As people pay more attention to oral health, more and more people use mouthwash for oral cleaning and breath freshening. At the same time, with the increasing demand for medical oral care, some mouthwashes containing antibacterial and anti-inflammatory ingredients are also widely used for the prevention and treatment of oral inflammation, which brings new growth opportunities to the mouthwash market.

[0004] However, the mouthwash products currently on the market use chemical antibacterial agents as active ingredients, such as chlorhexidine gluconate, cetylpyridinium chloride, domiphene, etc. Although these chemical antibacterial agents can inhibit the growth of oral bacteria to a certain extent, long-term use may cause a series of problems, such as irritation of the oral mucosa, which can easily cause oral ulcers. Some people may also have allergic reactions to these chemical ingredients. Long-term use may also disrupt the balance of oral flora and lead to a decrease in beneficial bacteria. More importantly, existing antibacterial mouthwashes often contain only one antibacterial ingredient, which can easily lead to drug resistance to certain bacterial strains and reduce the antibacterial effect. At the same time, the taste is not gentle enough. Some taste bitter or astringent, or even dry after use, which is difficult to accept. Some are sweet or have a noticeable irritation and are not comfortable to use. Summary of the invention

[0005] The purpose of the present application is to provide a mouthwash and a preparation method thereof, aiming to solve the problems caused by the use of chemical antibacterial agents as active ingredients in existing mouthwashes.

[0006] To achieve the above objectives, the present application provides a mouthwash comprising: egg white lysozyme, cabbage extract and Japanese cypress leaf extract.

[0007] In some embodiments, the composition comprises, by weight: 0.1-1 parts of egg white lysozyme, 0.2-0.8 parts of cabbage extract, and 0.1-0.5 parts of Japanese cypress leaf extract.

[0008] In some embodiments, the composition further comprises, by weight: 0.1-0.8 parts of a foaming agent, 2-15 parts of a moisturizing agent, 0.02-0.2 parts of a cooling agent, 0.1-0.6 parts of a sweetener, 0.05-0.5 parts of a flavoring agent, 0.01-0.06 parts of a functional additive and 80-98 parts of water.

[0009] In some embodiments, the foaming agent is selected from polysorbate 80; the humectant is selected from at least one of glycerin and sorbitol; the cooling agent is selected from at least one of menthyl lactate and menthol; the sweetener is selected from at least one of saccharin sodium and xylitol; the flavoring agent is selected from edible flavors; and the functional additive is selected from sodium fluoride.

[0010] In some embodiments, the foaming agent is polysorbate-80; the humectant is glycerin and sorbitol; the cooling agent is menthyl lactate and menthol; the sweetener is sodium saccharin and xylitol; the flavoring agent is edible flavor; and the functional additive is sodium fluoride.

[0011] In some embodiments, the composition comprises, by weight: 0.1-1 parts of egg white lysozyme, 0.2-0.8 parts of cabbage extract, 0.1-0.5 parts of Japanese cypress leaf extract, 1-10 parts of glycerol, 1-5 parts of sorbitol, 0.01-0.06 parts of sodium fluoride, 0.1-0.5 parts of xylitol, 0.1-0.8 parts of polysorbate 80, 0.01-0.1 parts of menthyl lactate, 0.01-0.1 parts of menthol, 0.01-0.06 parts of saccharin sodium, 0.05-0.5 parts of flavor and 80-98 parts of water.

[0012] In some embodiments, the composition comprises, by weight: 0.4-0.6 parts of egg white lysozyme, 0.3-0.5 parts of cabbage extract, 0.1-0.3 parts of Japanese cypress leaf extract, 4-6 parts of glycerol, 2-4 parts of sorbitol, 0.01-0.03 parts of sodium fluoride, 0.1-0.3 parts of xylitol, 0.4-0.6 parts of polysorbate 80, 0.04-0.06 parts of menthyl lactate, 0.02-0.04 parts of menthol, 0.02-0.04 parts of saccharin sodium, 0.05-0.2 parts of flavor and 87-93 parts of water.

[0013] In some embodiments, the composition comprises, by weight: 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerin, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate 80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 89.97 parts of water.

[0014] The present application also provides a method for preparing the above-mentioned mouthwash, which comprises mixing various raw materials according to a proportion to obtain the mouthwash.

[0015] In some embodiments, the preparation method comprises:

[0016] Pre-dissolving hen egg white lysozyme with water to obtain a first solution;

[0017] Mixing polysorbate 80, menthyl lactate and menthol and heating to dissolve to obtain a second solution;

[0018] Add water, glycerol, sorbitol, sodium fluoride, xylitol and sodium saccharin into the reaction kettle and stir evenly;

[0019] The first solution and the second solution are added into the reaction kettle and stirred evenly to obtain the mouthwash.

[0020] Compared with the prior art, the beneficial effects of this application include:

[0021] The mouthwash provided in the present application includes egg white lysozyme, cabbage extract and Japanese cypress leaf extract. Since the cabbage extract and Japanese cypress leaf extract are used in the mouthwash, the usage of egg white lysozyme can be reduced, thereby reducing the cost of raw materials. By combining egg white lysozyme with cabbage extract and Japanese cypress leaf extract, a low-cost and highly effective antibacterial mouthwash can be obtained. At the same time, the antibacterial ingredients used in the mouthwash are natural extracts, which have good antibacterial effects, good taste, low degree of damage to the oral cavity, and do not cause negative effects on lysozyme activity.

[0022] The mouthwash preparation method provided in the present application is simple, can be mass-produced, and has low manufacturing cost. DETAILED DESCRIPTION

[0023] As used herein:

[0024] "Prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0025] The conjunction "consisting of excludes any unspecified element, step, or component. If used in a claim, this phrase renders the claim closed-ended so that it does not include materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause of the body of a claim rather than immediately following the subject matter, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0026] When an amount, concentration, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described in this article, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range.

[0027] In these examples, parts and percentages are by mass unless otherwise indicated.

[0028] "Parts by mass" refers to the basic unit of measurement for expressing the mass ratio of multiple components. 1 part can represent any unit mass, such as 1g or 2.689g. If we say that the mass of component A is a parts and the mass of component B is b parts, it means the ratio of the mass of component A to the mass of component B is a:b. Alternatively, it means that the mass of component A is aK and the mass of component B is bK (K is an arbitrary number, indicating a multiple factor). It should not be misunderstood that, unlike the mass parts, the sum of the mass of all components is not limited to 100 parts.

[0029] "And / or" is used to indicate that one or both of the stated situations may occur, for example, A and / or B includes (A and B) and (A or B).

[0030] The present application provides a mouthwash comprising: egg white lysozyme, cabbage extract and Japanese cypress leaf extract.

[0031] Among them, the lysozyme used in this application is extracted and separated from egg white, and its preparation method is: first, the pH of the protein is adjusted to reach the most suitable state for lysozyme activity; then, ion exchange resin is used for adsorption separation to accurately extract lysozyme from a complex mixture to obtain a highly pure fine enzyme. After this series of fine operations, the egg white lysozyme obtained has an exceptionally good enzyme activity, up to more than 20,000 u / mg. Egg white lysozyme accounts for 3.4%-3.5% of the total protein in egg white, is a typical representative of lysozymes, and is also one of the most clearly understood lysozymes. Because it has a lysolytic effect, it is named lysozyme, which is a non-toxic protein with no side effects. It can effectively decompose bacterial cell walls, has a broad-spectrum antibacterial ability, and has little effect on the beneficial bacteria in the oral cavity, which helps to maintain the balance of oral flora.

[0032] Cabbage extract is extracted from the stems and leaves of the cruciferous plant cabbage. The chlorogenic acid contained in it is a phenylpropanoid substance produced by plant cells through the shikimic acid pathway during aerobic respiration. Chlorogenic acid is an important biologically active substance with antibacterial, antiviral and free radical scavenging effects. The main components of cabbage extract include protein, fat, carbohydrates, vitamin A, vitamin K, vitamin U, folic acid, sulforaphane, indole, carotene, etc.

[0033] Japanese cypress leaf extract is extracted from the trunk and leaves of Japanese cypress, a plant of the Cupressaceae family. Cypress leaves contain volatile oils, the main components of which are α-thujone, thujene, fenchone, etc. It also contains rich trace elements such as calcium, zinc, potassium, and phosphorus. It has antioxidant, anti-inflammatory, and antibacterial effects, can improve the oral microenvironment, and reduce bad breath problems.

[0034] The mouthwash of the present application can reduce the usage of egg white lysozyme due to the use of cabbage extract and Japanese cypress leaf extract, thereby reducing the cost of raw materials. By combining egg white lysozyme with cabbage extract and Japanese cypress leaf extract, a low-cost and highly effective antibacterial mouthwash can be obtained. At the same time, the antibacterial ingredients used in the mouthwash are naturally extracted substances, which have good antibacterial effects, good taste, low degree of damage to the oral cavity, and do not cause negative effects on lysozyme activity.

[0035] In some embodiments, the composition comprises, by weight: 0.1-1 parts of egg white lysozyme, 0.2-0.8 parts of cabbage extract, and 0.1-0.5 parts of Japanese cypress leaf extract.

[0036] The amount of egg white lysozyme can be, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, or any value between 0.1 and 1. The amount of cabbage extract can be, for example, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, or any value between 0.2 and 0.8. The amount of Japanese cypress leaf extract can be, for example, 0.1, 0.2, 0.3, 0.4, 0.5, or any value between 0.1 and 0.5.

[0037] In some embodiments, the composition further comprises, by weight: 0.1-0.8 parts of a foaming agent, 2-15 parts of a moisturizing agent, 0.02-0.2 parts of a cooling agent, 0.1-0.6 parts of a sweetener, 0.05-0.5 parts of a flavoring agent, 0.01-0.06 parts of a functional additive and 80-98 parts of water.

[0038] The foaming agent can be, for example, 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part or any value between 0.1-0.8 part. The wetting agent can be, for example, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts or any value between 2-15 parts. The cooling agent can be, for example, 0.02 part, 0.05 part, 0.07 part, 0.1 part, 0.12 part, 0.15 part, 0.2 part or any value between 0.02-0.2 part. The sweetener can be, for example, 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part or any value between 0.1-0.6 part. Flavoring agent can for example be any value between 0.05 part, 0.1 part, 0.15 part, 0.2 part, 0.25 part, 0.3 part, 0.35 part, 0.4 part, 0.45 part, 0.5 part or 0.05-0.5 part. Functional additive can for example be any value between 0.01 part, 0.02 part, 0.03 part, 0.04 part, 0.05 part, 0.06 part or 0.01-0.06 part. Water can for example be any value between 80 parts, 81 parts, 82 parts, 84 parts, 85 parts, 88 parts, 88.5 parts, 89 parts, 89.5 parts, 90 parts, 90.5 parts, 91 parts, 91.5 parts, 92 parts, 93 parts, 95 parts, 98 parts or 80-98 parts.

[0039] In some embodiments, the foaming agent is selected from polysorbate 80; the moisturizing agent is selected from at least one of glycerol and sorbitol, wherein the chemical name of glycerol is propylene glycol, the chemical formula is C3H8O3, and the molecular weight is 92.094: food grade glycerol is selected; sorbitol, the chemical formula is C6H 14O6, with a relative molecular mass of 182.17; the cooling agent is selected from at least one of menthyl lactate and menthol; the sweetener is selected from at least one of saccharin sodium and xylitol, wherein the chemical formula of xylitol is C5H 12 O5, native to Finland, is a natural sweetener extracted from plant materials such as birch, oak, corn cobs, and bagasse; the flavoring agent is selected from edible flavors; the functional additive is selected from sodium fluoride, the chemical formula of which is NaF, which can effectively prevent tooth decay.

[0040] In some embodiments, the foaming agent is polysorbate-80; the humectant is glycerin and sorbitol; the cooling agent is menthyl lactate and menthol; the sweetener is sodium saccharin and xylitol; the flavoring agent is edible flavor; and the functional additive is sodium fluoride.

[0041] In some embodiments, the composition comprises, by weight: 0.1-1 parts of egg white lysozyme, 0.2-0.8 parts of cabbage extract, 0.1-0.5 parts of Japanese cypress leaf extract, 1-10 parts of glycerol, 1-5 parts of sorbitol, 0.01-0.06 parts of sodium fluoride, 0.1-0.5 parts of xylitol, 0.1-0.8 parts of polysorbate 80, 0.01-0.1 parts of menthyl lactate, 0.01-0.1 parts of menthol,

[0042] 0.01-0.06 parts of saccharin sodium, 0.05-0.5 parts of flavor and 80-98 parts of water.

[0043] In some embodiments, the composition comprises, by weight: 0.4-0.6 parts of egg white lysozyme, 0.3-0.5 parts of cabbage extract, 0.1-0.3 parts of Japanese cypress leaf extract, 4-6 parts of glycerol, 2-4 parts of sorbitol, 0.01-0.03 parts of sodium fluoride, 0.1-0.3 parts of xylitol, 0.4-0.6 parts of polysorbate 80, 0.04-0.06 parts of menthyl lactate, 0.02-0.04 parts of menthol, 0.02-0.04 parts of saccharin sodium, 0.05-0.2 parts of flavor and 87-93 parts of water.

[0044] In some embodiments, the composition comprises, by weight: 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerin, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate 80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 89.97 parts of water.

[0045] The present application also provides a method for preparing the above-mentioned mouthwash, which comprises mixing various raw materials according to a proportion to obtain the mouthwash.

[0046] In some embodiments, the preparation method comprises:

[0047] Pre-dissolving hen egg white lysozyme with water to obtain a first solution;

[0048] Mixing polysorbate 80, menthyl lactate and menthol and heating to dissolve to obtain a second solution;

[0049] Add water, glycerol, sorbitol, sodium fluoride, xylitol and sodium saccharin into the reaction kettle and stir evenly;

[0050] The first solution and the second solution are added into the reaction kettle and stirred evenly to obtain the mouthwash.

[0051] The embodiments of the present application will be described in detail below in conjunction with specific examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present application and should not be considered as limiting the scope of the present application. If specific conditions are not specified in the examples, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0052] The hen egg white lysozyme used in this application was purchased from Nanning Pangbo Bioengineering Co., Ltd.

[0053] Example 1

[0054] The present embodiment provides a mouthwash, which includes, by mass, 0.1 parts of egg white lysozyme, 0.2 parts of cabbage extract, 0.1 parts of Japanese cypress leaf extract, 5 parts of glycerin, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate-80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of edible flavoring and 90.67 parts of water.

[0055] This embodiment also provides a method for preparing a mouthwash, comprising:

[0056] 1. Pre-dissolve the egg white lysozyme in water (water: lysozyme = 5:1) and set aside;

[0057] 2. Mix polysorbate 80, menthyl lactate and menthol, heat and dissolve them for later use;

[0058] 3. Add water to the reaction kettle, and then add glycerin, sorbitol, sodium fluoride, xylitol, and saccharin sodium, and stir evenly;

[0059] 4. Finally, add the pre-dissolved raw materials in 1 and 2 into the reactor and stir evenly to obtain the mouthwash of Example 1.

[0060] Example 2

[0061] This embodiment provides a mouthwash, which includes, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerin, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate-80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 89.97 parts of water. The preparation method is the same as that of Example 1.

[0062] Example 3

[0063] This embodiment provides a mouthwash, which includes, by mass, 1.0 part of egg white lysozyme, 0.8 part of cabbage extract, 0.5 part of Japanese cypress leaf extract, 5 parts of glycerol, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate-80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 88.77 parts of water. The preparation method is the same as that of Example 1.

[0064] Example 4

[0065] This embodiment provides a mouthwash, which includes, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerin, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.1 parts of polysorbate-80, 0.01 parts of menthyl lactate, 0.01 parts of menthol, 0.01 parts of saccharin sodium, 0.1 parts of flavor and 90.45 parts of water. The preparation method is the same as that of Example 1.

[0066] Example 5

[0067] This embodiment provides a mouthwash, which includes, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerol, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.2 parts of polysorbate-80, 0.02 parts of menthyl lactate, 0.02 parts of menthol, 0.02 parts of saccharin sodium, 0.1 parts of flavor and 90.32 parts of water. The preparation method is the same as that of Example 1.

[0068] Example 6

[0069] This embodiment provides a mouthwash, which includes, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerol, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.3 parts of polysorbate-80, 0.03 parts of menthyl lactate, 0.04 parts of menthol, 0.02 parts of saccharin sodium, 0.1 parts of flavor and 90.19 parts of water. The preparation method is the same as that of Example 1.

[0070] Example 7

[0071] This embodiment provides a mouthwash, which includes, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerol, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.4 parts of polysorbate-80, 0.04 parts of menthyl lactate, 0.06 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 90.05 parts of water. The preparation method is the same as that of Example 1.

[0072] Example 8

[0073] This embodiment provides a mouthwash, which includes, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerin, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.6 parts of polysorbate-80, 0.06 parts of menthyl lactate, 0.07 parts of menthol, 0.04 parts of saccharin sodium, 0.1 parts of flavor and 89.81 parts of water. The preparation method is the same as that of Example 1.

[0074] Example 9

[0075] This embodiment provides a mouthwash, which includes, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerol, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.7 parts of polysorbate-80, 0.08 parts of menthyl lactate, 0.08 parts of menthol, 0.05 parts of saccharin sodium, 0.1 parts of flavor and 89.67 parts of water. The preparation method is the same as that of Example 1.

[0076] Example 10

[0077] This embodiment provides a mouthwash, which includes, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerin, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.8 parts of polysorbate-80, 0.1 parts of menthyl lactate, 0.1 parts of menthol, 0.06 parts of saccharin sodium, 0.1 parts of flavor and 89.52 parts of water. The preparation method is the same as that of Example 1.

[0078] Comparative Example 1

[0079] This comparative example provides a mouthwash, which comprises, by mass, 0.5 parts of egg white lysozyme, 5 parts of glycerol, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate-80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 90.57 parts of water. The preparation method is the same as that of Example 1.

[0080] Comparative Example 2

[0081] This comparative example provides a mouthwash, which comprises, by mass, 0.4 parts of cabbage extract, 5 parts of glycerol, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate-80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 90.67 parts of water. The preparation method is the same as that of Example 1.

[0082] Comparative Example 3

[0083] This comparative example provides a mouthwash, which comprises, by mass, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerol, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate-80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 90.87 parts of water. The preparation method is the same as that of Example 1.

[0084] Test Example 1 Antibacterial Test

[0085] Test basis: According to the requirements of WS / T 650-2019 "Antibacterial and Antibacterial Effect Evaluation Method" 5.1.1, a quantitative killing test (suspension method) was conducted on Escherichia coli (8099), Staphylococcus aureus (ATCC6538), Porphyromonas gingivalis (ATCC BBA-308), and Streptococcus mutans (ATCC 25175). The antibacterial action time is: 1min.

[0086] Test method:

[0087] 1. Preparation of bacterial suspension: Take a 24-hour fresh slant culture of the test bacteria, wash it with PBS, and dilute it to 5.0×10 5 CFU / mL~4.5×10 6 CFU / mL, and prepare bacterial suspension for later use.

[0088] 2. Positive control: PBS was used to replace the sample for parallel experiments as a positive control. The colonies recovered in the positive control were 1.0×10 4 CFU / mL~9.0×10 4 CFU / mL.

[0089] 3. Negative control: Take PBS and culture medium from the same batch as negative control.

[0090] 4. The mouthwashes of Examples 1 to 3 and Comparative Examples 1 to 3 were used for antibacterial tests. The formula ingredients of the mouthwashes of Examples 1 to 3 and Comparative Examples 1 to 3 are shown in Table 1. All test samples and control samples were cultured at 36°C ± 1°C, and the bacterial propagules were cultured for 48 hours to observe the final results and calculate the antibacterial rate.

[0091] Table 1 Mouthwash formula of Examples 1 to 3 and Comparative Examples 1 to 3

[0092]

[0093]

[0094] The antibacterial test results are shown in Table 2. From the test data results, it can be seen that the antibacterial effect of egg white lysozyme, cabbage extract and Japanese cypress leaf extract is not as good as the combination of the three when used alone, and the antibacterial effect of different combination ratios is also different. The antibacterial rate of Example 2 has reached 99.99%. On this basis, the dosage of the three is continued to increase, and the antibacterial effect is the same. Considering cost saving, the combination of Example 2 has an advantage.

[0095] Table 2 Antibacterial test results

[0096]

[0097]

[0098] Test Example 2 Taste Test

[0099] Test method: 40 volunteers were recruited to perform gargling experience on Example 2 and Examples 4 to 10 respectively. The gargling time was 60 seconds. After spitting out, the mouth could not be rinsed with water immediately. Each example needs to be used at intervals. The gargling experience cannot be performed continuously to avoid affecting the test results. The formulas of the mouthwashes of Example 2 and Examples 4 to 10 are shown in Table 3.

[0100] Table 3 The formula of the mouthwash of Example 2 and Examples 4 to 10

[0101]

[0102]

[0103] The test results are shown in Table 4. It can be seen from the test results that with the increase of cooling agents menthol and menthyl lactate, the stinging sensation of the mouthwash increases significantly, among which menthol has a particularly obvious effect. The increase in the proportion of polysorbate-80 will affect the richness of the foam. The higher the amount, the richer the foam. However, if the proportion is not properly controlled, the bitterness will also increase. The increase in the amount of cooling agents not only increases the cooling sensation, but also makes the bitterness obvious. Among them, Example 2 has the most comfortable taste, and Example 2 is also the best antibacterial effect. In summary, Example 2 is the best embodiment.

[0104] Table 4 Taste test results

[0105]

[0106] Test Example 3 Acute eye irritation test

[0107] The irritation test was performed on the best embodiment 2.

[0108] Test basis:

[0109] "Technical Specifications for Disinfection" (2002 Edition) 2.3.4 Acute eye irritation test.

[0110] Test method:

[0111] Check both eyes of the experimental rabbits 24 hours before the test, and eliminate those with abnormalities. During the test, draw 0.1mL of the test substance stock solution and drip it into the conjunctival sac of one eye of the rabbit. The other eye is treated with normal saline as a normal control. After dripping the test substance, the eye is passively closed for 4s and rinsed with normal saline after 30s. Observe the damage and recovery of the conjunctiva, iris and cornea of ​​the rabbits with the naked eye at 1h, 24h, 48h, 72h, 7d, 14d and 21d after eye drops and record them. If no irritation reaction occurs within 72h, or the eye irritation reaction is completely recovered on the 7th or 14th day, the test can be terminated early. The acute irritation reaction of the cornea, iris and conjunctiva of the rabbits is scored, and the irritation intensity of the test substance to the eye is determined according to the eye irritation reaction grading standard.

[0112] The average scores of corneal lesions, iris lesions, conjunctival hyperemia and conjunctival edema of the three animals are shown in Table 5.

[0113] Table 5 Eye irritation test scoring table

[0114]

[0115]

[0116] Test Example 4 Oral Hard Tissue Safety Test

[0117] Given that the pH range of mouthwashes is 4.0-6.0, it is possible that the pH may drop below 5.5, and mouthwashes need to be tested for oral hard tissue safety.

[0118] Test basis: According to QB / T 2945 2012 Oral Cleansing and Care Solution, for products with a pH value lower than 5.5, the person responsible for product quality must provide data on the safety of oral hard tissues.

[0119] Test method: The mouthwash samples were tested and evaluated according to the 5th cycle method in GB / T 40002-2021 "Safety Evaluation of Toothpaste on Oral Hard Tissues" (applicable to oral care solutions).

[0120] Experimental groups:

[0121] Positive control group: deionized water;

[0122] Negative control group: 1% citric acid;

[0123] Sample group: Mouthwash of Example 2.

[0124] The test data and statistical results are shown in Table 6. Under the experimental conditions, a bilateral test was performed at a 95% confidence level, and the average value of the positive control group was significantly better than that of the negative control group (P < 0.05); the lower limit of the 95% confidence interval of the sample group was greater than half of the difference in the average values ​​between the positive control group and the negative control group. It can be considered that the test sample is not inferior to the positive control, which meets the requirements of 5.10 in the national standard GB / T40002-2021.

[0125] Table 6 Surface microhardness test results

[0126]

[0127] Test Example 5 Lysozyme Activity Assay

[0128] In order to verify whether the activity of lysozyme was affected in the mouthwash formula, relevant tests on the activity of lysozyme were carried out.

[0129] Test basis: According to GB 1886.257-2016 "National Food Safety Standard Food Additive Lysozyme".

[0130] Test sample: mouthwash of Example 2 (3 batches in total, namely A / B / C).

[0131] The test results are shown in Table 7. It can be seen from the test results that in Example 2, the compounding of other raw materials did not have a negative impact on the activity of hen egg white lysozyme.

[0132] Table 7 Lysozyme activity assay results

[0133]

[0134] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.

[0135] In addition, those skilled in the art will appreciate that, although some embodiments herein include certain features included in other embodiments but not other features, the combination of features of different embodiments is meant to be within the scope of the present application and form different embodiments. For example, in the above claims, any one of the claimed embodiments may be used in any combination. The information disclosed in this background technology section is intended only to deepen the understanding of the overall background technology of the present application and should not be regarded as an admission or in any form of implication that the information constitutes prior art known to those skilled in the art.

Claims

1. A mouthwash, characterized in that: include: Egg white lysozyme, cabbage extract and Japanese cypress leaf extract.

2. The mouthwash according to claim 1, characterized in that The invention comprises, by weight, 0.1-1 parts of egg white lysozyme, 0.2-0.8 parts of cabbage extract and 0.1-0.5 parts of Japanese cypress leaf extract.

3. The mouthwash according to claim 2, characterized in that The invention also comprises, by weight, 0.1-0.8 parts of foaming agent, 2-15 parts of moisturizing agent, 0.02-0.2 parts of cooling agent, 0.1-0.6 parts of sweetening agent, 0.05-0.5 parts of flavoring agent, 0.01-0.06 parts of functional additive and 80-98 parts of water.

4. The mouthwash according to claim 3, characterized in that The foaming agent is selected from polysorbate 80; the moisturizing agent is selected from at least one of glycerin and sorbitol; the cooling agent is selected from at least one of menthyl lactate and menthol; the sweetener is selected from at least one of saccharin sodium and xylitol; the flavoring agent is selected from edible flavors; and the functional additive is selected from sodium fluoride.

5. The mouthwash according to claim 4, characterized in that The foaming agent is polysorbate-80; the moisturizing agent is glycerin and sorbitol; the cooling agent is menthyl lactate and menthol; the sweetener is sodium saccharin and xylitol; the flavoring agent is edible flavor; and the functional additive is sodium fluoride.

6. The mouthwash according to claim 5, characterized in that The invention comprises, by weight, 0.1-1 parts of egg white lysozyme, 0.2-0.8 parts of cabbage extract, 0.1-0.5 parts of Japanese cypress leaf extract, 1-10 parts of glycerol, 1-5 parts of sorbitol, 0.01-0.06 parts of sodium fluoride, 0.1-0.5 parts of xylitol, 0.1-0.8 parts of polysorbate 80, 0.01-0.1 parts of menthyl lactate, 0.01-0.1 parts of menthol, 0.01-0.06 parts of saccharin sodium, 0.05-0.5 parts of flavor and 80-98 parts of water.

7. The mouthwash according to claim 6, characterized in that The invention comprises, by weight, 0.4-0.6 parts of egg white lysozyme, 0.3-0.5 parts of cabbage extract, 0.1-0.3 parts of Japanese cypress leaf extract, 4-6 parts of glycerin, 2-4 parts of sorbitol, 0.01-0.03 parts of sodium fluoride, 0.1-0.3 parts of xylitol, 0.4-0.6 parts of polysorbate 80, 0.04-0.06 parts of menthyl lactate, 0.02-0.04 parts of menthol, 0.02-0.04 parts of saccharin sodium, 0.05-0.2 parts of flavor and 87-93 parts of water.

8. The mouthwash according to claim 7, characterized in that The invention comprises, by mass, 0.5 parts of egg white lysozyme, 0.4 parts of cabbage extract, 0.2 parts of Japanese cypress leaf extract, 5 parts of glycerin, 3 parts of sorbitol, 0.02 parts of sodium fluoride, 0.2 parts of xylitol, 0.5 parts of polysorbate 80, 0.05 parts of menthyl lactate, 0.03 parts of menthol, 0.03 parts of saccharin sodium, 0.1 parts of flavor and 89.97 parts of water.

9. The method for preparing a mouthwash according to any one of claims 6 to 8, characterized in that: The raw materials are mixed according to a proportion to obtain the mouthwash.

10. The method for preparing mouthwash according to claim 9, characterized in that: include: Pre-dissolving hen egg white lysozyme with water to obtain a first solution; Mixing polysorbate 80, menthyl lactate and menthol and heating to dissolve to obtain a second solution; Add water, glycerol, sorbitol, sodium fluoride, xylitol and sodium saccharin into the reaction kettle and stir evenly; The first solution and the second solution are added into the reaction kettle and stirred evenly to obtain the mouthwash.

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