Preparation method of special hand disinfectant for dairy farm

Abstract

The invention relates to a preparation method of a special hand disinfectant for a dairy farm. The preparation method comprises the following steps: preparing a guar gum zinc precursor solution by taking guar gum and zinc sulfate as raw materials; adding sodium laureth sulfate, glycerol, pine plant extract, pentanediol and deionized water into the guar gum zinc precursor solution, stirring for 3-6 hours at the temperature of 65-95 DEG C, and cooling to obtain the hand disinfectant. The hand disinfectant special for the dairy farm, prepared by the invention, is actually non-toxic, quick in sterilization and non-irritant to mucous membranes, and can be used for cleaning hands before work.

Description

Technical Field

[0001] The invention belongs to the technical field of animal husbandry, and in particular relates to a method for preparing a special hand disinfectant for a dairy farm. Background Art

[0002] 1. Application Background

[0003] 1. Disease prevention and control needs

[0004] In dairy farms, workers frequently come into contact with cows, such as during milking and checking cow health. Cows may carry various pathogens, such as Escherichia coli and Staphylococcus aureus. According to statistics, the incidence of mastitis in dairy cows is high, of which about 30-40% are related to environmental and contact infections. If the hands of workers become a medium for the spread of pathogens, they will spread the pathogens among the herd, causing cows to become sick and affecting milk production and quality.

[0005] 2. Food safety considerations

[0006] Milk and its products are important food sources. If the germs carried on the hands of workers contaminate the milk production process, they may enter the final food products. In order to ensure food safety and prevent the spread of foodborne diseases, the hands of dairy farm workers need to be disinfected. For example, when salmonella contaminates milk, it may cause serious problems such as food poisoning for consumers.

[0007] 3. Industry norms and standard requirements

[0008] The dairy industry has strict hygiene standards. Many countries and regions require dairy farms to follow specific hygiene practices, including hand cleaning and disinfection measures for staff, to ensure that the entire production process meets quality and safety requirements.

[0009] 2. Existing Technology

[0010] Hand sanitizer for dairy farms is the first and most important step for workers to prevent milk safety. At present, the following technologies are used for hand disinfection: Alcohol disinfectants: such as ethanol, which has a good bactericidal effect. It can denature bacterial proteins, and generally 70%-75% ethanol has the best disinfection effect. In dairy farms, workers use hand sanitizer containing ethanol to quickly kill common germs on their hands, but it has a pungent odor.

[0011] Chlorine-containing disinfectants: such as sodium hypochlorite, can effectively kill a variety of microorganisms. Its sterilization mechanism is through the release of hypochlorous acid, which has strong oxidizing properties. However, it is somewhat irritating, so you need to rinse your hands thoroughly after use.

[0012] Quaternary ammonium disinfectants: This type of disinfectant is less irritating to the skin and has good antibacterial and bactericidal capabilities, but it contains chloride ions and bromide ions, etc., and is not suitable for use in dairy farms.

[0013] 3. Advantages of the present invention

[0014] The zinc ions in guar gum zinc can slowly release zinc ions, and zinc ions can penetrate the bacterial cell membrane and enter the cell. After entering the cell, it will interact with the phospholipids, proteins and other components on the cell membrane, destroying the integrity and stability of the cell membrane, increasing the permeability of the cell membrane, and causing leakage of intracellular substances, such as proteins and nucleic acids, thereby destroying the normal metabolism and function of the cell, and ultimately causing the death of bacteria. And after killing the bacteria, zinc ions can be freed from the cell and continue to participate in the next round of sterilization process, playing a continuous antibacterial role.

[0015] Moreover, guar gum zinc has the adhesiveness of guar gum, which can form a thin antibacterial film on the hands of people, protecting the hands for a long time with antibacterial effect, thereby reducing the spread of various bacteria through the hands, and thus ensuring the milk production and quality of dairy cows. Summary of the invention

[0016] In order to solve the above problems, the present invention discloses a method for preparing a special hand disinfectant for dairy farms.

[0017] To achieve the above object, the technical solution of the present invention is as follows:

[0018] The present invention provides a method for preparing a hand disinfectant specially used in dairy farms, comprising the following steps:

[0019] S01, adding guar gum powder to deionized water, heating to 40-80° C. while stirring continuously, and continuously stirring until a uniform gum solution is formed to obtain a guar gum solution; preferably, stirring for 4-8 hours;

[0020] S02, adding zinc sulfate to deionized water and stirring for 0.2 to 3 hours to obtain a zinc sulfate solution;

[0021] S03, slowly adding the prepared zinc sulfate solution at a temperature of 40 to 80°C and continuously stirring the guar gum solution; after the zinc sulfate solution is added, continue stirring and reacting for 1 to 3 hours to allow the guar gum and zinc ions to fully complex to form a stable guar gum zinc precursor solution;

[0022] S04, sodium lauryl polyether sulfate, glycerin, pine plant extract, pentanediol and deionized water are added to the guar gum zinc precursor solution, stirred for 3h to 6h at a temperature of 65°C to 95°C, and then cooled to prepare a hand disinfectant.

[0023] Further, in step S01, the mass ratio of guar gum to deionized water is 2:100 to 1:1000;

[0024] Further, in step S02, the molar concentration of the zinc sulfate solution is 0.2 to 2 mol / L;

[0025] Further, in step S03, the volume ratio of the guar gum solution to the zinc sulfate solution is 50:1 to 100:1;

[0026] Further, in step S04, the mass ratio of the guar gum zinc precursor solution to sodium laureth sulfate is 50:1 to 10:1;

[0027] Furthermore, in step S04, the mass ratio of sodium laureth sulfate, glycerin, pine plant extract, pentanediol, and deionized water is (1-15): (1-10): (0.02-2): (0.4-6): (67-97.58).

[0028] The beneficial effects of the present invention are:

[0029] The relevant products currently on the market only have a rapid sterilization effect, but they either have a pungent odor or contain chloride ions, etc., and are not suitable for use in dairy farms.

[0030] The surfactant sodium laureth sulfate is added to the present invention, which can not only improve the stability of guar gum zinc in the product system, but also allow the disinfection component guar gum zinc to be evenly applied to various parts of the hand, thereby enhancing the overall disinfection effect. The addition of skin care components such as glycerin and pentylene glycol can repair the hand skin sensitivity caused by long-term and frequent use of disinfectant, making the hand skin healthier, thereby ensuring the continuous antibacterial effect of guar gum zinc, and the overall effect will be better.

[0031] The hand disinfectant prepared by the invention is practically non-toxic, can quickly and continuously sterilize, has no stimulation to the mucous membrane, and can clean the hands before work.

[0032] The hand disinfectant of the present invention is used in a dairy farm, which can not only quickly kill bacteria, but also form a thin antibacterial film on the hands of workers, thereby protecting the hands for a long time and having an antibacterial effect, and can prevent the bacteria on the hands of workers from spreading among cows. Hand disinfection can block this transmission route and reduce the morbidity rate of cows. DETAILED DESCRIPTION

[0033] The present invention will be further explained below in conjunction with specific implementation modes. It should be understood that the following specific implementation modes are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0034] Example 1

[0035] A method for preparing a hand disinfectant specially used in dairy farms comprises the following steps:

[0036] S01, dissolving guar gum: add 10g guar gum powder into 500ml deionized water, heat to 60-65°C while stirring continuously, continue stirring until a uniform gum solution is formed, and stir for 8h;

[0037] S02. Prepare zinc sulfate solution: accurately weigh 3.22 g of zinc sulfate, then dissolve it in 10 ml of deionized water to prepare a 2 mol / L zinc sulfate solution, and stir for 1 hour;

[0038] S03, mixing reaction: under the condition of continuous stirring of the guar gum solution, slowly drop the prepared zinc sulfate solution, and maintain the reaction temperature at 60-65° C.; after dropping the zinc sulfate solution, continue to stir the reaction for 3 hours to fully complex the guar gum with zinc ions to form a stable guar gum zinc precursor solution;

[0039] S04. Take 300 ml of the precursor solution, add 30 g of sodium lauryl polyether sulfate, add 20 g of glycerin, add 0.5 g of pine plant extract, add 12 g of pentanediol, and finally add 200 ml of deionized water, stir at a temperature of 75°C to 80°C for 6 hours, and then cool to prepare a hand disinfectant.

[0040] 1. Equipment

[0041] 1. Sample: hand disinfectant (1:80 dilution);

[0042] 2. Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0043] 3. Neutralizer: 1% lecithin, 1% Tween-80TSB;

[0044] 4. Organic interferences: 3% bovine serum albumin;

[0045] 5. Constant temperature incubator (model: 404L);

[0046] 6. Culture medium: ordinary nutrient agar;

[0047] 7. Adjustable constant temperature water bath (model: SD28R-30-A12Y);

[0048] 8. Standard hard water: hardness 342 mg / L.

[0049] 2. Methods

[0050] 1. Inspection basis: Technical Specifications for Disinfection, 2002 edition, 2.1.1.5.5, 2.1.1.7.4;

[0051] 2. Neutralizer identification test: Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0052] Disinfectant concentration: original solution action time: 2min;

[0053] The test temperature was 20°C and the experiment was repeated 3 times.

[0054] 3. Experimental Results

[0055] The experimental results are shown in Table 1 below.

[0056] Table 1 Test results of hand disinfectant

[0057]

[0058] The rest is the same as Example 1, except that zinc sulfate is not added, ethyl zinc is added, and other components and processes remain unchanged. The test results of the prepared hand disinfectant are shown in Table 2:

[0059] Table 2 Hand disinfectant test results

[0060]

[0061] Example 2

[0062] A method for preparing a hand disinfectant specially used in dairy farms comprises the following steps:

[0063] S01, dissolving guar gum: add 0.5g guar gum powder into 500ml deionized water, heat to 70-75°C while stirring continuously, continue stirring until a uniform gum solution is formed, and stir for 4h;

[0064] S02. Prepare zinc sulfate solution: accurately weigh 0.322 g of zinc sulfate, then dissolve it in 5 ml of deionized water to prepare a 0.4 mol / L zinc sulfate solution, and stir for 4 hours;

[0065] S03, Mixing reaction: While continuously stirring the guar gum solution, slowly drop the prepared zinc sulfate solution. The reaction temperature is maintained at 70-75°C; after dropping the zinc sulfate solution, continue to stir the reaction for 2 hours to allow the guar gum and zinc ions to fully complex to form a stable guar gum zinc precursor solution;

[0066] S04. Take 300 ml of the precursor solution, add 6 g of sodium lauryl polyether sulfate, 5 g of glycerol, 0.2 g of pine plant extract, 1.5 g of pentanediol, and finally 200 ml of deionized water, stir at 70°C to 75°C for 8 hours, and then cool to obtain a hand disinfectant.

[0067] 1. Equipment

[0068] 1. Sample: hand disinfectant (1:20 dilution);

[0069] 2. Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0070] 3. Neutralizer: 1% lecithin, 1% Tween-80TSB;

[0071] 4. Organic interferences: 3% bovine serum albumin;

[0072] 5. Constant temperature incubator (model: 404L);

[0073] 6. Culture medium: ordinary nutrient agar;

[0074] 7. Adjustable constant temperature water bath (model: SD28R-30-A12Y);

[0075] 8. Standard hard water: hardness 342 mg / L.

[0076] 2. Methods

[0077] 1. Inspection basis: Technical Specifications for Disinfection, 2002 edition, 2.1.1.5.5, 2.1.1.7.4;

[0078] 2. Neutralizer identification test: Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0079] Disinfectant concentration: original solution action time: 2min;

[0080] The test temperature was 20°C and the experiment was repeated 3 times.

[0081] 3. Experimental Results

[0082] The experimental results are shown in Table 3 below.

[0083] Table 3 Hand disinfectant test results

[0084]

[0085] The rest is the same as Example 2, except that sodium laureth sulfate is not added, and the other components and processes remain unchanged. The test results of the prepared hand disinfectant are shown in Table 4:

[0086] Table 4 Hand disinfectant test results

[0087]

[0088] Example 3

[0089] A method for preparing a hand disinfectant specially used in dairy farms comprises the following steps:

[0090] S01. Dissolve guar gum: add 3 g guar gum powder into 500 ml deionized water, heat to 45-50°C while stirring continuously, continue stirring until a uniform gum solution is formed, and stir for 4 hours;

[0091] S02. Prepare zinc sulfate solution: accurately weigh 1.61 g of zinc sulfate, then dissolve it in 10 ml of deionized water to prepare a 1 mol / L zinc sulfate solution, and stir for 1.5 h;

[0092] S03, Mixing reaction: While continuously stirring the guar gum solution, slowly drop the prepared zinc sulfate solution. The reaction temperature is maintained at 45-50°C; after dropping the zinc sulfate solution, continue to stir the reaction for 3 hours to allow the guar gum and zinc ions to fully complex to form a stable guar gum zinc precursor solution;

[0093] S04. Take 300 ml of the precursor solution, add 20 g of sodium lauryl polyether sulfate, 10 g of glycerol, 0.3 g of pine plant extract, 6 g of pentanediol, and finally 200 ml of deionized water, stir at a temperature of 65°C to 70°C for 6 hours, and then cool to obtain a hand disinfectant.

[0094] 1. Equipment

[0095] 1. Sample: hand disinfectant (1:40 dilution);

[0096] 2. Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0097] 3. Neutralizer: 1% lecithin, 1% Tween-80TSB;

[0098] 4. Organic interferences: 3% bovine serum albumin;

[0099] 5. Constant temperature incubator (model: 404L);

[0100] 6. Culture medium: ordinary nutrient agar;

[0101] 7. Adjustable constant temperature water bath (model: SD28R-30-A12Y);

[0102] 8. Standard hard water: hardness 342 mg / L.

[0103] 2. Methods

[0104] 1. Inspection basis: Technical Specifications for Disinfection, 2002 edition, 2.1.1.5.5, 2.1.1.7.4;

[0105] 2. Neutralizer identification test: Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0106] Disinfectant concentration: original solution action time: 2min;

[0107] The test temperature was 20°C and the experiment was repeated 3 times.

[0108] 3. Experimental Results

[0109] The experimental results are shown in Table 3 below.

[0110] Table 5 Hand disinfectant test results

[0111]

[0112] The rest is the same as Example 3, except that glycerin is not added, and other components and processes remain unchanged. The test results of the prepared hand disinfectant are shown in Table 6:

[0113] Table 6 Hand disinfectant test results

[0114]

[0115] Example 4

[0116] A method for preparing a hand disinfectant specially used in dairy farms comprises the following steps:

[0117] S01, dissolving guar gum: add 6g guar gum powder into 500ml deionized water, heat to 55-60°C while stirring continuously, continue stirring until a uniform gum solution is formed, and stir for 5h;

[0118] S02. Prepare zinc sulfate solution: accurately weigh 1.208 g of zinc sulfate, then dissolve it in 5 ml of deionized water to prepare a 1.8 mol / L zinc sulfate solution, and stir for 2.5 h;

[0119] S03, Mixing reaction: While continuously stirring the guar gum solution, slowly drop the prepared zinc sulfate solution. The reaction temperature is maintained at 55-60°C; after dropping the zinc sulfate solution, continue to stir the reaction for 1.5 hours to allow the guar gum and zinc ions to fully complex to form a stable guar gum zinc precursor solution;

[0120] S04. Take 300 ml of the precursor solution, add 25 g of sodium lauryl polyether sulfate, 15 g of glycerol, 0.6 g of pine plant extract, 8 g of pentanediol, and finally 200 ml of deionized water, stir at a temperature of 60°C to 65°C for 5 hours, and then cool to obtain a hand disinfectant.

[0121] 1. Equipment

[0122] 1. Sample: hand disinfectant (1:60 dilution);

[0123] 2. Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0124] 3. Neutralizer: 1% lecithin, 1% Tween-80TSB;

[0125] 4. Organic interferences: 3% bovine serum albumin;

[0126] 5. Constant temperature incubator (model: 404L);

[0127] 6. Culture medium: ordinary nutrient agar;

[0128] 7. Adjustable constant temperature water bath (model: SD28R-30-A12Y);

[0129] 8. Standard hard water: hardness 342 mg / L.

[0130] 2. Methods

[0131] 1. Inspection basis: Technical Specifications for Disinfection, 2002 edition, 2.1.1.5.5, 2.1.1.7.4;

[0132] 2. Neutralizer identification test: Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0133] Disinfectant concentration: original solution action time: 2min;

[0134] The test temperature was 20°C and the experiment was repeated 3 times.

[0135] 3. Experimental Results

[0136] The experimental results are shown in Table 4 below.

[0137] Table 7 Hand disinfectant test results

[0138]

[0139] The rest is the same as Example 4, except that pentanediol is not added, and the other components and processes remain unchanged. The test results of the prepared hand disinfectant are shown in Table 8:

[0140] Table 8 Hand disinfectant test results

[0141]

[0142] Performance test items:

[0143] 1. Antibacterial performance test (before durability treatment)

[0144] Experimental strains: Staphylococcus aureus AS1.89, Escherichia coli AS1.90

[0145] The test process method is as follows:

[0146] Inspection Procedure

[0147] 1.1 Strain preservation

[0148] The strain was inoculated on a nutrient agar (NA) slant, cultured at (37±1)°C for 24 hours, and then stored at (0-5)°C (not more than 1 month) as a slant-preserved strain.

[0149] 1.2 Bacteria Activation

[0150] Use strains that have been stored for no more than 2 weeks, transfer the slant-stored strains to plate nutrient agar medium, and culture at (37±1℃ for (18-20)h. The test should use fresh bacterial culture that has been transferred twice in a row (transferred within 24h).

[0151] 1.3 Preparation of bacterial suspension

[0152] Use an inoculation loop to take a small amount (scrape 1-2 loops) of fresh bacteria from the 1.2 medium, add it to the culture medium, and make 10-fold incremental dilutions in sequence, selecting a concentration of (5.0-10.0)×10 5 cfu / mL of bacterial solution was used as the inoculation solution and the operation was carried out according to the method of GB / T 4789.2.

[0153] 1.4 Sample test

[0154] Take 0.4mL-0.5mL of the test bacterial solution (1.3) and drop it on the negative control sample (A), the blank control sample (B) and the antibacterial coating sample (C).

[0155] Sample preparation: Select the base material, usually the film-coated cardboard is selected as the base material, and the size of the sample is 50mmx50mm.

[0156] Preparation method of antibacterial coating sample:

[0157] (1) Application: Apply one coat of coating (hand disinfectant prepared in Example 2) on the substrate, and apply a second coat after the surface is dry. The coating thickness should be less than 100 μm, and dry under natural conditions for 7 days to ensure complete drying.

[0158] (2) Preparation of test plate: The dried coating film was made into a 50 mm x 50 mm antibacterial coating sample.

[0159] Use sterile tweezers to pick up the sterilized covering film (the preparation method of the covering film: first, add the antibacterial agent (Example 2) to the resin, melt it at high temperature in a twin-screw device and mix it evenly with the base resin, and then prepare the antibacterial masterbatch through a pelletizer. Then, the antibacterial masterbatch is melted at high temperature, cooled and rolled up through a single-screw extruder to finally obtain a double-layer barrel-shaped film) and cover it on sample (A), sample (B) and sample (C) respectively. Make sure to lay it flat and free of bubbles so that the bacteria can evenly contact the sample, place it in a sterilized plate, and culture it at (37±1)℃ and relative humidity RH>90% for 21 hours. Perform 3 parallel tests on each sample.

[0160] Take out the samples cultured for 24 hours, add 20 mL of washing solution respectively, wash sample (A), sample (B), sample (C) and the covering film repeatedly (it is best to use tweezers to pick up the film and rinse), shake well, take the washing solution and inoculate it on nutrient agar medium (NA) A, culture at (37±1)℃ for (24-48) hours, and count the viable bacteria. Determine the number of viable bacteria in the washing solution according to the method of GB / T 4789.2.

[0161] 2. Calculation of test results

[0162] Multiply the above measured viable count results by 1000 to obtain the actual viable counts of sample A, sample B, and sample C after 24 hours of culture. The values ​​are A, B, and C respectively. Ensure that the test results meet the following requirements, otherwise the test is invalid:

[0163] The actual recovered viable bacteria value A of sample A should not be less than 1.0x10 5 cfu / piece, and the actual recovered viable bacteria value B of sample B should not be less than 1.0x10 4 cfu / piece;

[0164] The three parallel viable bacteria values ​​of the same blank control sample B must meet the requirement of (highest logarithm value - lowest logarithm value) / average viable bacteria value logarithm value less than or equal to 0.3.

[0165] The calculation formula of antibacterial rate is:

[0166] R=(BC) / B×100

[0167] Where:

[0168] R—antibacterial rate, expressed as (%), with four significant figures, in accordance with the provisions of GB / T 1250;

[0169] B—Average number of recovered bacteria in the blank control plate after 24 hours (cfu / plate);

[0170] C—Average number of recovered bacteria (cfu / piece) on the antibacterial coating sample after 24 hours.

[0171] 3. Antibacterial durability test

[0172] A 30W UV lamp with a wavelength of 253.7nm was used, and the UV lamp complied with GB19258. The antibacterial sample test plate was 0.8m-1.0m away from the UV lamp and irradiated for 100h. The antibacterial durability of the treated test plate was calculated according to the above 1 test procedure and 2 test results. The test results are shown in Table 9.

[0173] Table 9 Antibacterial performance test (before durability treatment) results

[0174]

[0175]

[0176] 4. Antibacterial durability test (after durability treatment)

[0177] Experimental bacteria: Staphylococcus aureus AS1.89, Escherichia coli AS1.90.

[0178] The testing process is the same as above.

[0179] The test results are shown in Table 10.

[0180] Table 10 Antibacterial durability test results (after durability treatment)

[0181]

[0182] 5. The results of antibacterial performance and antibacterial durability are shown in Table 7;

[0183] Experimental bacteria: Staphylococcus aureus AS1.89, Escherichia coli AS1.90.

[0184] The specific testing process is the same as above.

[0185] Table 11 Results of antibacterial performance and antibacterial durability

[0186]

[0187] The antibacterial performance test results are shown in Table 12

[0188] Experimental bacteria: Staphylococcus aureus AS1.89, Escherichia coli AS1.90, Candida albicans; specific test method is the same as above (the hand disinfectant prepared in Example 1 is diluted 1:80 for use).

[0189] Table 8 Antibacterial performance test results

[0190]

[0191] It should be noted that the above content only illustrates the technical idea of ​​the present invention and cannot be used to limit the protection scope of the present invention. For ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications all fall within the protection scope of the claims of the present invention.

Claims

1. A method for preparing a hand disinfectant for dairy farms, characterized in that: The following steps are involved: S01, adding guar gum powder to deionized water, heating to 40-80° C. while stirring continuously, and continuously stirring until a uniform gum solution is formed to obtain a guar gum solution; S02, adding zinc sulfate to deionized water and stirring for 0.2 to 3 hours to obtain a zinc sulfate solution; S03, slowly adding the prepared zinc sulfate solution at a temperature of 40 to 80° C. and continuously stirring the guar gum solution; after the zinc sulfate solution is added, continue stirring and reacting for 2 to 5 hours to obtain a guar gum zinc precursor solution; S04, sodium lauryl polyether sulfate, glycerin, pine plant extract, pentanediol and deionized water are added to the guar gum zinc precursor solution, stirred for 3h to 6h at a temperature of 65°C to 95°C, and then cooled to prepare a hand disinfectant.

2. The method for preparing a hand disinfectant for dairy farms according to claim 1, characterized in that: Step S01 In the preparation process, the mass ratio of guar gum to deionized water is 2:100 to 1:1000.

3. The method for preparing a hand disinfectant for dairy farms according to claim 1, characterized in that: In step S02, the molar concentration of the zinc sulfate solution is 0.2-2 mol / L.

4. The method for preparing a hand disinfectant for dairy farms according to claim 1, characterized in that: In step S03, the volume ratio of the guar gum solution to the zinc sulfate solution is 50:1 to 100:

1.

5. The method for preparing a hand disinfectant for dairy farms according to claim 1, characterized in that: In step S04, the mass ratio of the guar gum zinc precursor solution to sodium lauryl polyether sulfate is 50:1 to 10:

1.

6. The method for preparing a hand disinfectant for dairy farms according to claim 1, characterized in that: In step S04, the mass ratio of sodium laureth sulfate, glycerin, pine plant extract, pentanediol, and deionized water is 1-15: 1-10: 0.02-2: 0.4-6: 67-97.58.

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