Compound radix tinosporae mouthwash with bacteriostatic effect and preparation method of compound radix tinosporae mouthwash

Abstract

The invention relates to the technical field of antibacterial mouthwash, in particular to compound radix tinosporae mouthwash with an antibacterial effect and a preparation method of the compound radix tinosporae mouthwash, and the compound radix tinosporae mouthwash comprises the following raw materials: radix tinosporae water extract, tea polyphenol and other auxiliary materials. The mouth wash is clear and transparent in appearance, light yellow in color, light in mint fragrance, free of ethyl alcohol and free of irritation. Besides, the tea polyphenol and the radix tinosporae water extract in the mouthwash have a good synergistic effect, an excellent antibacterial effect is achieved under the condition that a small amount of tea polyphenol is added, and the mouthwash further has multiple effects of cleaning an oral cavity, freshening breath and the like and has wide development potential.

Description

Technical Field

[0001] The invention relates to the technical field of antibacterial mouthwashes, in particular to a compound golden nut mouthwash with antibacterial effect and a preparation method thereof. Background Art

[0002] As consumers become more aware of oral health, the market demand for mouthwashes with natural, safe and effective antibacterial effects is growing. In addition, traditional mouthwashes contain more ethanol, which has a disinfecting and bactericidal effect, but is highly irritating and not suitable for daily cleaning.

[0003] Tea polyphenols, also known as antioxidant, vitamin phenol, and anti-haling, are complexes of polyhydroxyphenol compounds in tea, and the main component is catechin compounds. Tea polyphenols have a certain antibacterial effect and have been added to mouthwash as an antibacterial agent. For example, "Liu Delin, Zhao Jinlong, Sun Hanju, et al. Study on the preparation process of a mouthwash with antibacterial effect [J]. Journal of Food Safety and Quality, 2019, 10(03): 638-644." mentioned: The addition of a certain amount of bioactive ingredients such as tea polyphenols and plant alkaloids can make the mouthwash have a significant antibacterial effect and enrich the taste of the product. However, the existing tea polyphenol mouthwash products either have a high cost due to the addition of a large amount of tea polyphenols, or have an insignificant antibacterial effect due to the addition of a small amount of tea polyphenols.

[0004] Jinguolan generally refers to the dried root tuber of Jinguolan, a plant of the Menispermaceae family. As a natural plant resource, it contains rich active ingredients and has the effects of clearing away heat and detoxification, relieving sore throat, reducing swelling and relieving pain, etc. It has been proven to have strong antibacterial ability. Therefore, the present invention aims to use the antibacterial properties of Jinguolan to provide a new antibacterial mouthwash with low cost and significant antibacterial effect, providing a new choice for oral health care. Summary of the invention

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a compound golden nut mouthwash with antibacterial effect, so as to at least achieve natural and non-irritating ingredients, low cost and significant antibacterial effect.

[0006] The objective of the present invention is achieved through the following technical solutions:

[0007] A compound golden nut mouthwash with antibacterial effect, characterized in that the raw materials include golden nut water extract and tea polyphenols.

[0008] Furthermore, the raw materials include 8 parts of the water extract of Oleander and 0.1 parts of tea polyphenols in parts by weight.

[0009] Furthermore, the raw materials also include a sour agent;

[0010] The acidulant includes citric acid or sodium citrate; preferably, the acidulant is citric acid.

[0011] Furthermore, the raw materials also include sweeteners;

[0012] The sweeteners include xylitol, steviol glycosides, sucralose, saccharin sodium, sorbitol, aspartame or acesulfame potassium

[0013] ; Preferably, the sweetener is xylitol.

[0014] Furthermore, the raw material also includes a co-solvent; the co-solvent includes propylene glycol or sorbitol; preferably, the co-solvent is propylene glycol.

[0015] Furthermore, the raw materials also include auxiliary materials; the auxiliary materials include sodium chloride as an osmotic pressure regulator, menthol as a fragrance, and glycerin as a wetting agent.

[0016] Preferably, the compound Jinguolan mouthwash comprises, by weight: 8 parts of Jinguolan water extract, 0.1 parts of tea polyphenols, 0.12 parts of citric acid, 0.25 parts of sodium chloride, 4 parts of propylene glycol, 12 parts of glycerol, and 2 parts of xylitol.

[0017] Furthermore, the preparation method of the compound Jinguolan mouthwash comprises the following steps:

[0018] S1: drying and crushing the root tubers of the Euphorbia cerana, soaking them in water, extracting them at 70-80° C., filtering and centrifuging the extract to obtain the Euphorbia cerana water extract;

[0019] S2: adding the water extract of Oleander to the acidulant, sweetener, co-solvent and auxiliary materials to prepare the mouthwash.

[0020] Preferably, in step S1, the tubers of the Euphorbia cerasifera need to be sieved through a No. 3 sieve after being crushed.

[0021] Furthermore, in step S1, the solid-liquid ratio of the water-added soaking is 1:5-15 (by weight); preferably, the soaking time is 8-10 hours.

[0022] Furthermore, in step S1, the filtration is performed using a filter cloth with a mesh size of 200 to 400.

[0023] Furthermore, in step S1, the centrifugal speed is 8000-10000 r / min; and / or the centrifugal time is 10-15 min.

[0024] Furthermore, in step S2, the extraction method is specifically as follows: the soaked Oleander root powder is kept warm at 70-80°C for 60 minutes.

[0025] Preferably, the extraction step is performed twice, i.e. the soaked Euphorbia cerasifera root powder is kept at 70-80°C for 60 minutes, filtered, and then the filter residue is added with water, kept at 70-80°C for 60 minutes, filtered, and the filtrates from the two extractions are combined.

[0026] The beneficial effects of the present invention are:

[0027] The invention provides a mouthwash with golden osmanthus as the main raw material. The mouthwash has a clear and transparent appearance, a light yellow color, a light mint fragrance, does not contain ethanol, and is non-irritating. In addition, the tea polyphenols and the golden osmanthus water extract in the mouthwash have a good synergistic effect, and when a small amount of tea polyphenols is added, the mouthwash has an excellent antibacterial effect, and also has multiple functions such as cleaning the oral cavity and refreshing breath, and has broad development potential. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The results of the antibacterial test of 8% Jinguolan mouthwash and the positive control and negative control against Staphylococcus aureus in Experimental Example 2;

[0029] Figure 2 The results of the antibacterial test of 0.1% tea polyphenols mouthwash and the positive control and negative control against Staphylococcus aureus in Experimental Example 2;

[0030] Figure 3 The results of the antibacterial test of the mouthwash of the present invention and the positive control and negative control against Staphylococcus aureus in Experimental Example 2;

[0031] Figure 4 The results of the antibacterial test of 8% Jinguolan mouthwash and the positive control and negative control against Escherichia coli in Experimental Example 2;

[0032] Figure 5 The results of the antibacterial test of 0.1% tea polyphenols mouthwash and the positive control and negative control on Escherichia coli in Experimental Example 2;

[0033] Figure 6 The results of the antibacterial test of the mouthwash of the present invention and the positive control and negative control against Escherichia coli in Experimental Example 2;

[0034] Figure 7 This is a color comparison diagram of three parallel tests of the mouthwash of the present invention in Example 2;

[0035] Figure 8 This is a color comparison chart of the 8% Jinguolan mouthwash (left), the 0.1% tea polyphenols mouthwash (middle), and the mouthwash of the present invention (right) in Example 2. DETAILED DESCRIPTION

[0036] The technical solution of the present invention is further described in detail below in conjunction with the accompanying drawings, but the protection scope of the present invention is not limited to the following.

[0037] Example

[0038] A compound golden nut mouthwash with antibacterial effect is prepared, and the preparation method is as follows:

[0039] S1: Take the tubers of Oleander, dry them, crush them, and pass them through a No. 3 sieve to obtain the Oleander sample powder.

[0040] S2: Take 25.0 g of sample powder, weigh it accurately, place it in a conical flask, add 15 times the amount of ultrapure water, weigh it accurately, and soak it for 10 hours.

[0041] S3: After soaking, filter and extract twice, that is, adjust the temperature to 80℃ and keep it warm for 60 minutes, then filter it with 400 mesh filter cloth, and collect the filtrate; then, add 5 times the mass of ultrapure water to the filter residue, keep it warm at 80℃ for 60 minutes, then filter it with 400 mesh filter cloth, combine the filtrate, shake it and let it stand, centrifuge it at a speed of 8000r / min for 15 minutes, take the supernatant, and get the water extract of Jinguolan, which is stored in a 4℃ refrigerator for later use.

[0042] S3: Mix the mixture in a weight ratio of 8% Jinguolan water, 0.1% tea polyphenols, 0.12% citric acid, 0.25% sodium chloride, 4% propylene glycol, 12% glycerol, 2% xylitol, and a drop of mint essence (15-20 mg), with the remainder being water to obtain Jinguolan mouthwash.

[0043] Experimental Example 1

[0044] The sensory evaluation of the Jinguolan mouthwash prepared in the embodiment was carried out, and the evaluation method was as follows:

[0045] The sensory evaluation adopts a comprehensive score of 100 points, including 30 points for smell (smell intensity, irritation and unpleasant taste, and coordination), 30 points for appearance (color and transparency), and 40 points for taste (flavor intensity, taste coordination, and peculiar smell). See Table 1 for sensory indicators and scoring standards.

[0046] Table 1

[0047]

[0048]

[0049] Ten sensory testers conducted sensory evaluation under these conditions, with three parallel tests on three samples. The results were 77, 79, and 79, with an average of 78.3 points.

[0050] Example 2

[0051] The antibacterial effect test experiment of the Jinguolan mouthwash prepared in the embodiment was carried out. The antibacterial circle method was used to carry out an in vitro antibacterial test on the prepared Jinguolan antibacterial mouthwash, and Staphylococcus aureus and Escherichia coli, common oral pathogens, were used as test objects to observe the inhibitory effect of the mouthwash on their growth. The specific experimental method is as follows:

[0052] 1) Preparation of bacterial suspension of Staphylococcus aureus and Escherichia coli: The bacterial suspension was prepared by ultraviolet spectrophotometry. Staphylococcus aureus and Escherichia coli were cultured in a 37°C constant temperature incubator for 24 hours. 3-4 loops of single colonies of each species were picked up with a sterile inoculation loop and placed in 9 mL of sterile saline. The OD value was measured at 625 nm using an ultraviolet spectrophotometer. The OD value of each bacterial suspension between 0.08 and 0.10 was equivalent to a 0.5 McFarland concentration (1.5×10 8 CFU / mL) and stored at 4°C for future use.

[0053] 2) Set up a control group:

[0054] 8% Jinguolan mouthwash group: the preparation method is the same as that in the example, except that 0.1% tea polyphenols is not added;

[0055] 0.1% tea polyphenols mouthwash group: the preparation method is the same as that in the example, except that 8% of the water extract of Oleaceae was not added;

[0056] Positive control: gentamicin;

[0057] Negative control: saline.

[0058] 3) Antibacterial activity test was performed using the drug-sensitive paper diffusion method: 100uL of bacterial suspension was drawn onto the surface of the solid culture medium using a sterilized pipette and pipette tip, and evenly spread using a sterile triangular coating rod; a sterile drug-sensitive paper was soaked in Jinguolan mouthwash, gentamicin, and saline for 30 minutes to allow for full absorption; the drug-sensitive paper containing mouthwash was attached to a plate, and a drug-sensitive paper containing gentamicin was placed as a positive control and a drug-sensitive paper containing sterile saline was placed as a negative control. Three parallel experiments were performed for each strain. After culturing in a 37°C incubator for 24 hours, the diameter of the inhibition zone (mm) was measured using the cross method. The experimental results were the average diameter of the inhibition zone (mm) of the three parallel experiments.

[0059] The experimental results are shown in Table 2 and Figure 1-6 As shown:

[0060] Table 2

[0061]

[0062] This study quantitatively evaluated the antibacterial effect by measuring the diameter of the inhibition zone. The larger the diameter of the inhibition zone, the stronger its antibacterial effect. The experimental results showed that 8% Jinguolan mouthwash showed no inhibitory effect on Staphylococcus aureus and Escherichia coli, and no inhibition zone was produced; 0.1% tea polyphenols mouthwash had a weaker antibacterial effect on Staphylococcus aureus and Escherichia coli, only a slight decrease in bacterial density and a relatively small colony size were observed around the drug-sensitive paper, and no obvious inhibition zone was formed; in contrast, the mouthwash compounded with 8% Jinguolan and 0.1% tea polyphenols showed significant antibacterial effects on Staphylococcus aureus and Escherichia coli, and this effect remained stable, with the diameter of the inhibition zone of both bacteria exceeding 10 mm.

[0063] The above is only a preferred embodiment of the present invention. It should be understood that the present invention is not limited to the form disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other combinations, modifications and environments, and can be modified within the scope of the concept described herein through the above teachings or the technology or knowledge of the relevant field. The changes and modifications made by those skilled in the art shall not deviate from the spirit and scope of the present invention, and shall be within the scope of protection of the claims attached to the present invention.

Claims

1. A compound golden nut mouthwash with antibacterial effect, characterized in that: The raw materials include water extract of Oleander and tea polyphenols.

2. The mouthwash according to claim 1, characterized in that In parts by weight, the raw materials include 8 parts of the water extract of the golden fruit olive and 0.1 parts of the tea polyphenols.

3. The mouthwash according to claim 1, characterized in that: The raw materials also include a sour agent; The acidulant includes citric acid or sodium citrate.

4. The mouthwash according to claim 1, characterized in that: The raw materials also include sweeteners; The sweeteners include xylitol, steviol glycosides, sucralose, saccharin sodium, sorbitol, aspartame or acesulfame potassium.

5. The mouthwash according to claim 1, characterized in that: The raw materials also include a co-solvent; the co-solvent includes propylene glycol or sorbitol.

6. The mouthwash according to claim 1, characterized in that: The raw materials also include auxiliary materials; the auxiliary materials include osmotic pressure regulators, aromatics and wetting agents; The osmotic pressure regulator includes sodium chloride; the aromatic agent includes menthol; and the wetting agent includes glycerin.

7. The method for preparing a mouthwash according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1: drying and crushing the root tubers of the Euphorbia cerana, soaking them in water, extracting them at 70-80° C., filtering and centrifuging the extract, and taking the supernatant to obtain the Euphorbia cerana water extract; S2: adding the water extract of Oleander to the acidulant, sweetener, co-solvent and auxiliary materials to prepare the mouthwash.

8. The preparation method according to claim 7, characterized in that: In step S1, the solid-liquid ratio of the water-added soaking is 1:5-15.

9. The preparation method according to claim 7, characterized in that: In step S1, the filtration is performed using a filter cloth with a mesh size of 200 to 400.

10. The preparation method according to claim 7, characterized in that: In step S1, the centrifugal speed is 8000-10000 r / min; And / or, the centrifugation time is 10 to 15 minutes.

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