A refreshing bacteriostatic shower gel composition and a preparation method thereof

Abstract

The present application relates to a kind of bath gel composition with fresh fragrance and bacteriostatic and its preparation method, belong to daily chemical technical field, the composition includes the following raw materials: plant fermentation filtrate, cedar wood oil, yarrow oil, orchid root oil, vanillin, solvent;The plant fermentation filtrate includes the following raw materials: Radix Oxytropidis, sea buckthorn fruit, pear fruit, compound bacterial strain activation solution and deionized water;The compound bacterial strain activation solution includes plant lactobacillus activation solution, bacillus subtilis activation solution and bulgaria lactobacillus activation solution.The present application selects pear fruit, Radix Oxytropidis and sea buckthorn fruit as the main component of bacteriostatic, simultaneously join compound bacterial strain activation solution to activate active ingredient therein, can effectively strengthen the bacteriostatic effect of finished product.In addition, the compound yarrow oil, cedar wood oil and orchid root oil of the present application can make finished product have outstanding water supplementing effect, on this basis, with vanillin can make the prepared composition have fresh fragrance and moisturizing effect.

Description

Technical Field

[0001] This invention belongs to the field of daily chemical technology, specifically relating to a fragrant and antibacterial shower gel composition and its preparation method. Background Technology

[0002] Shower gel plays an important role in people's daily cleaning and care products. With the improvement of living standards, consumers not only pay attention to the cleaning ability of shower gels, but also have higher requirements for their antibacterial effects and user experience. Traditional shower gels mostly use chemical antibacterial agents to inhibit bacterial growth, such as triclosan and methylisothiazolinone. However, these chemical antibacterial agents have potential irritation and safety risks, and long-term use may cause skin allergies and disrupt the skin's microecological balance. At the same time, existing scented shower gels often rely on synthetic fragrances to create a fragrance that is simple and has poor staying power, failing to meet consumers' pursuit of natural, fresh, and long-lasting scents.

[0003] Therefore, developing a shower gel composition with both high antibacterial properties and a natural fragrance, as well as its preparation method, is of great significance for improving the quality and market competitiveness of shower gel products. Summary of the Invention

[0004] The purpose of this invention is to provide a fragrant and antibacterial bath gel composition and its preparation method, which solves the problems of poor antibacterial and fragrance properties in existing compositions added to bath gels.

[0005] The objective of this invention can be achieved through the following technical solutions:

[0006] A fragrant and antibacterial bath gel composition, the composition comprising the following raw materials in parts by weight:

[0007] 0.2-0.4 parts by weight of plant fermentation filtrate, 3-5 parts by weight of cedarwood oil, 0.5-0.9 parts by weight of yarrow oil, 2-3 parts by weight of vetiver root oil, 1-1.2 parts by weight of vanillin, and 85-90 parts by weight of solvent.

[0008] Yarrow (Achilleia millefolium) oil has a light, refreshing scent and helps cleanse and balance oil production in the skin. Cedarwood (Cedrus deodara) oil has a sweet, woody aroma and moisturizes and nourishes the skin. Vetiver (Vetivia zizanioides) root oil has a rich, earthy aroma and is a high-viscosity essential oil that can form a protective layer on the skin's surface, reducing moisture and aroma loss. Vanillin can bind with other aroma molecules through hydrogen bonds, reducing the volatility of the overall aroma mixture.

[0009] As a preferred embodiment of the present invention, the plant fermentation filtrate comprises the following raw materials:

[0010] Wood butterfly root, sea buckthorn fruit, pear fruit, compound microbial activation solution and deionized water;

[0011] Oroxylum indicum is a plant of the Bignoniaceae family. Its roots mainly contain flavonoids and their glycosides, which can inhibit the activity of key enzymes in bacteria, thereby interfering with the metabolic process of bacteria and exhibiting excellent in vitro antibacterial activity.

[0012] Sea buckthorn (Hippophae rhamnoides) is a deciduous shrub belonging to the genus Hippophae in the family Elaeagnaceae. Sea buckthorn berries are rich in flavonoids, polyphenols, and other compounds, which can scavenge free radicals produced during bacterial metabolism and inhibit bacterial growth and reproduction.

[0013] European pear (Pyrus communis) is a fruit tree belonging to the genus Pyrus in the family Rosaceae. European pear fruit contains flavonoids and phenolic acids, which can disrupt the integrity of cell membranes, leading to leakage of intracellular substances.

[0014] As a preferred embodiment of the present invention, the wood butterfly root is 2-4 parts by weight, the sea buckthorn fruit is 42-47 parts by weight, and the pear fruit is 15-18 parts by weight.

[0015] As a preferred embodiment of the present invention, the amount of the compound bacterial activating solution added is 0.4-0.6% of the total mass of the root of *Oroxylum indicum*, the fruit of *Hippophae rhamnoides*, and the fruit of *Pyrus pyrifolia*; the amount of deionized water added is 4-5 times the total mass of the root of *Oroxylum indicum*, the fruit of *Hippophae rhamnoides*, and the fruit of *Pyrus pyrifolia*.

[0016] Furthermore, the compound bacterial activation solution comprises Lactobacillus plantarum activation solution, Bacillus subtilis activation solution and Lactobacillus bulgaricus activation solution mixed in a mass ratio of 3-3.5:1-1.4:1.8-2.2.

[0017] Furthermore, the *Lactobacillus plantarum* activation solution and the *Lactobacillus bulgaricus* activation solution are activation solutions obtained by inoculating *Lactobacillus plantarum* and *Lactobacillus bulgaricus* into MRS medium and culturing them using conventional methods, respectively. The *Bacillus subtilis* activation solution is an activation solution obtained by inoculating *Bacillus subtilis* into LB medium and culturing it using conventional methods. There are no special requirements for the culture media and culturing methods used, except that they differ from those known in the art. The key is to ensure that the effective viable count of the *Lactobacillus plantarum* activation solution reaches 1.8-2 x 10⁻⁶. 7 The effective viable count of Bacillus subtilis activation solution reaches 1-1.5 x 10⁻⁶ CFU / mL. 7 The CFU / mL range for Lactobacillus bulgaricus activation solution is 1.5-1.8 x 10⁻⁶.7 The objective of this invention can be achieved within the CFU / mL range.

[0018] As a preferred embodiment of the present invention, the method for preparing the plant fermentation filtrate includes the following steps:

[0019] Chop and mash the roots of the Butterfly Tree, the fruit of the Sea Buckthorn, and the fruit of the European Pear, add deionized water and stir well. Sterilize under controlled temperature to obtain mixture A. Add the compound bacterial activation solution to mixture A under controlled temperature and mix well. Ferment under controlled temperature. After fermentation is completed, inactivate under controlled temperature, filter and centrifuge to obtain the plant fermentation filtrate.

[0020] Furthermore, the temperature for temperature-controlled sterilization is 121℃ and the time is 30-35 min; the temperature for temperature-controlled addition of the compound bacterial activation solution to the mixed solution A is 35-38℃; the temperature for temperature-controlled fermentation is 35-38℃ and the time is 72 h; and the temperature for temperature-controlled inactivation is 121℃ and the time is 25-30 min.

[0021] As a preferred embodiment of the present invention, the solvent comprises deionized water and anhydrous ethanol in a mass ratio of 2:1-1.5.

[0022] A method for preparing a fragrant and antibacterial shower gel composition includes the following steps:

[0023] S1. Mix cedarwood oil, yarrow oil, vetiver root oil and anhydrous ethanol evenly under controlled temperature to obtain mixture A, set aside; mix the remaining raw materials evenly to obtain mixture B, set aside.

[0024] S2. After mixing liquid A and mixture B under controlled temperature, homogenize them to obtain the finished product of the composition.

[0025] As a preferred embodiment of the present invention, the temperature controlled in step S1 is 28-30℃.

[0026] As a preferred embodiment of the present invention, the temperature controlled in step S2 is 30-32°C, the stirring time is 30-45 min, and the homogenization time is 3-5 min.

[0027] The application of a fragrant and antibacterial shower gel composition in the preparation of shower gel, wherein the application is to add the shower gel composition to the shower gel.

[0028] As a preferred embodiment of the present invention, the amount of the shower gel composition added is 2-3% of the total mass of the shower gel.

[0029] The beneficial effects of this invention are:

[0030] (1) The present invention selects pear fruit, wood butterfly root and sea buckthorn fruit as the main antibacterial components. The raw materials complement each other and can work together to exert a certain antibacterial effect by destroying the integrity of the cell membrane, interfering with the bacterial metabolic process and inhibiting the growth and reproduction of bacteria. On this basis, a compound bacterial activating liquid is added to further activate the active ingredients in the plant raw materials, which can effectively enhance the antibacterial efficiency and antibacterial effect of the finished product.

[0031] (2) The yarrow oil selected in this invention can balance oil, cedarwood oil can moisturize and nourish, and vetiver root oil can form a protective layer on the skin surface. The combination of the three can make the finished product have outstanding moisturizing effect and soften the skin. In addition, the combined use of yarrow oil, cedarwood oil and vetiver root oil can also give the user a cool and fresh natural fragrance like being in a deep mountain forest. On this basis, vanillin is added, which can effectively reduce the evaporation rate of the overall fragrance of the system through its hydrogen bonds, so that the fragrance lasts for a long time. Thus, the finished product of the composition has both a fresh fragrance and moisturizing effect, which can greatly improve the overall quality of the product. Detailed Implementation

[0032] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0033] The *Lactobacillus plantarum* activation solution used in the embodiments and comparative examples of this invention is an activation solution obtained by inoculating *Lactobacillus plantarum* into MRS medium and culturing it using conventional methods; the *Lactobacillus bulgaricus* activation solution used is an activation solution obtained by inoculating *Lactobacillus bulgaricus* into MRS medium and culturing it using conventional methods; and the *Bacillus subtilis* activation solution used is an activation solution obtained by inoculating *Bacillus subtilis* into LB medium and culturing it using conventional methods.

[0034] The cedarwood oil used was purchased from Wuhan Kemike Biomedical Technology Co., Ltd.; the yarrow oil used, product number: HTBJB157, was purchased from Ji'an Huatianbao Traditional Chinese Medicine Biological Products Factory; the vetiver root oil used was purchased from Xi'an Qingshuo Import and Export Trading Co., Ltd.; the vanillin used was purchased from Hubei Shineng Chemical Technology Co., Ltd.; the above will not be elaborated further.

[0035] Example 1

[0036] A plant fermentation filtrate is prepared, the plant fermentation filtrate comprising the following raw materials:

[0037] Two parts by weight of Oroxylum indicum root, 47 parts by weight of sea buckthorn fruit, 17.5 parts by weight of pear fruit, compound microbial activating solution and deionized water;

[0038] The amount of compound microbial activation solution added is 0.4% of the total mass of the roots of *Oroxylum indicum*, the fruit of *Hippophae rhamnoides*, and the fruit of *Pyrus pyrifolia*; the compound microbial activation solution is composed of *Lactobacillus plantarum* activation solution, *Bacillus subtilis* activation solution, and *Lactobacillus bulgaricus* activation solution mixed in a mass ratio of 3.5:1.2:2.2.

[0039] The effective viable count of the Lactobacillus activation solution is 1.8 x 10⁻⁶. 7 The effective viable count of Bacillus subtilis activation solution is 1.3 x 10⁻⁶ CFU / mL. 7 CFU / mL, the activated Lactobacillus bulgaricus solution reached 1.7 x 10⁻⁶. 7 CFU / mL;

[0040] The amount of deionized water added is 4.5 times the total mass of the root of the butterfly pea flower, the fruit of the sea buckthorn, and the fruit of the pear.

[0041] The method for preparing the plant fermentation filtrate includes the following steps:

[0042] Chop and mash the roots of the Butterfly Tree, the fruit of the Sea Buckthorn, and the fruit of the European Pear, add deionized water and stir well. Sterilize at 121℃ for 32.5 minutes to obtain mixture A. Add the compound bacterial activation solution to mixture A at 38℃ and mix well. Ferment at 38℃ for 72 hours. After fermentation, inactivate at 121℃ for 30 minutes. Filter and centrifuge to obtain the plant fermentation filtrate.

[0043] Example 2

[0044] A plant fermentation filtrate is prepared, the plant fermentation filtrate comprising the following raw materials:

[0045] 4 parts by weight of Oroxylum indicum root, 44.5 parts by weight of sea buckthorn fruit, 15 parts by weight of pear fruit, compound microbial activating solution and deionized water;

[0046] The amount of compound microbial activation solution added is 0.5% of the total mass of the roots of *Hippophae rhamnoides*, the fruit of *Hippophae rhamnoides*, and the fruit of *Pyrus pyrifolia*; the compound microbial activation solution is composed of *Lactobacillus plantarum* activation solution, *Bacillus subtilis* activation solution, and *Lactobacillus bulgaricus* activation solution mixed in a mass ratio of 3:1:1.8.

[0047] The effective viable count of the Lactobacillus activation solution is 1.9 x 10⁻⁶. 7 The effective viable count of Bacillus subtilis activation solution is 1.5 x 10⁻⁶ CFU / mL. 7 CFU / mL, the activated Lactobacillus bulgaricus solution reached 1.5 x 10⁻⁶ CFU / mL. 7 CFU / mL;

[0048] The amount of deionized water added is 4 times the total mass of the root of the butterfly tree, the fruit of the sea buckthorn, and the fruit of the pear.

[0049] The method for preparing the plant fermentation filtrate includes the following steps:

[0050] Chop and mash the roots of the Butterfly Tree, the fruit of the Sea Buckthorn, and the fruit of the European Pear, then add deionized water and stir well. Sterilize at 121℃ for 30 minutes to obtain mixture A. Add the compound bacterial activation solution to mixture A at 37.5℃ and mix well. Ferment at 35℃ for 72 hours. After fermentation, inactivate at 121℃ for 27.5 minutes. Filter and centrifuge to obtain the plant fermentation filtrate.

[0051] Example 3

[0052] A plant fermentation filtrate is prepared, the plant fermentation filtrate comprising the following raw materials:

[0053] Three parts by weight of Oroxylum indicum root, 42 parts by weight of sea buckthorn fruit, 18 parts by weight of pear fruit, compound microbial activating solution and deionized water;

[0054] The amount of compound microbial activation solution added is 0.6% of the total mass of the roots of *Oroxylum indicum*, the fruit of *Hippophae rhamnoides*, and the fruit of *Pyrus pyrifolia*; the compound microbial activation solution is composed of *Lactobacillus plantarum* activation solution, *Bacillus subtilis* activation solution, and *Lactobacillus bulgaricus* activation solution mixed in a mass ratio of 3.2:1.4:2.

[0055] The effective viable bacteria count of the Lactobacillus activation solution is 2 x 10⁻⁶. 7 CFU / mL, the effective viable count of Bacillus subtilis activation solution is 1 x 10⁻⁶. 7 CFU / mL, the activated Lactobacillus bulgaricus solution reached 1.8 x 10⁻⁶. 7 CFU / mL;

[0056] The amount of deionized water added is 5 times the total mass of the root of *Oroxylum indicum*, the fruit of *Hippophae rhamnoides*, and the fruit of *Pyrus pyrifolia*. The method for preparing the plant fermentation filtrate includes the following steps:

[0057] Chop and mash the roots of the Butterfly Tree, the fruit of the Sea Buckthorn, and the fruit of the European Pear, add deionized water and stir well. Sterilize at 121℃ for 35 minutes to obtain mixture A. Add the compound bacterial inoculum activation solution to mixture A at 35℃ and mix well. Ferment at 36.5℃ for 72 hours. After fermentation, inactivate at 121℃ for 25 minutes. Filter and centrifuge to obtain the plant fermentation filtrate.

[0058] Comparative Example 1

[0059] Compared with Example 3, the difference is that no sea buckthorn fruit was added in Comparative Example 1, while 43.5 parts by weight of butterfly root and 19.5 parts by weight of pear fruit were added, and the other operation steps and parameters remained unchanged.

[0060] Comparative Example 2

[0061] Compared with Example 3, the difference is that the root of the wood butterfly was not added in Comparative Example 2, while 24 parts by weight of sea buckthorn fruit and 39 parts by weight of pear fruit were added, and the other operation steps and parameters remained unchanged.

[0062] Comparative Example 3

[0063] Compared with Example 3, the difference is that no pear fruit was added in Comparative Example 3, while 12 parts by weight of butterfly root and 51 parts by weight of sea buckthorn fruit were added, and the other operation steps and parameters remained unchanged.

[0064] Comparative Example 4

[0065] Compared with Example 3, the difference is that in Comparative Example 4, no Lactobacillus plantarum activation solution was added and it was replaced with half the mass of Bacillus subtilis activation solution and Lactobacillus bulgaricus activation solution, respectively, while the other operation steps and parameters remained unchanged.

[0066] Comparative Example 5

[0067] Compared with Example 3, the difference is that Bacillus subtilis activation solution was not added in Comparative Example 5, and it was replaced with half the mass of Lactobacillus plantarum activation solution and Lactobacillus bulgaricus activation solution, respectively. All other operation steps and parameters remained unchanged.

[0068] Comparative Example 6

[0069] Compared with Example 3, the difference is that in Comparative Example 6, Lactobacillus bulgaricus activation solution was not added and was replaced with half the mass of Lactobacillus plantarum activation solution and Bacillus subtilis activation solution, respectively, while the other operation steps and parameters remained unchanged.

[0070] Example 4

[0071] A fragrant and antibacterial bath gel composition, the composition comprising the following raw materials in parts by weight:

[0072] Example 3 contains 0.3 parts by weight of plant fermentation filtrate, 3 parts by weight of cedarwood oil, 0.9 parts by weight of yarrow oil, 2 parts by weight of vetiver root oil, 1 part by weight of vanillin, and 90 parts by weight of solvent.

[0073] The preparation method of the fragrant and antibacterial shower gel composition includes the following steps:

[0074] S1. Mix cedarwood oil, yarrow oil, vetiver root oil and anhydrous ethanol at 30°C until homogeneous to obtain mixture A, set aside; mix the remaining raw materials until homogeneous to obtain mixture B, set aside.

[0075] S2. Mix the mixture A and the mixture B at 31°C for 30 minutes, then homogenize for 5 minutes to obtain the final product of the composition.

[0076] Example 5

[0077] A fragrant and antibacterial bath gel composition, the composition comprising the following raw materials in parts by weight:

[0078] The plant fermentation filtrate prepared in Example 1 contained 0.4 parts by weight of cedarwood oil, 4 parts by weight of yarrow oil, 0.5 parts by weight of vetiver root oil, 2.5 parts by weight of vanillin, and 87.5 parts by weight of solvent.

[0079] The preparation method of the fragrant and antibacterial shower gel composition includes the following steps:

[0080] S1. Mix cedarwood oil, yarrow oil, vetiver root oil and anhydrous ethanol at a controlled temperature of 29°C until homogeneous to obtain mixture A, set aside; mix the remaining raw materials until homogeneous to obtain mixture B, set aside.

[0081] S2. Mix the mixture A and the mixture B at 30°C for 45 minutes, then homogenize for 3 minutes to obtain the final product of the composition.

[0082] Example 6

[0083] A fragrant and antibacterial bath gel composition, the composition comprising the following raw materials in parts by weight:

[0084] Example 2 contains 0.2 parts by weight of plant fermentation filtrate, 5 parts by weight of cedarwood oil, 0.7 parts by weight of yarrow oil, 3 parts by weight of vetiver root oil, 1.1 parts by weight of vanillin, and 85 parts by weight of solvent.

[0085] The preparation method of the fragrant and antibacterial shower gel composition includes the following steps:

[0086] S1. Mix cedarwood oil, yarrow oil, vetiver root oil and anhydrous ethanol at a controlled temperature of 28°C until homogeneous to obtain mixture A, set aside; mix the remaining raw materials until homogeneous to obtain mixture B, set aside.

[0087] S2. Mix the mixture A and the mixture B at 32°C for 37.5 minutes and then homogenize for 4 minutes to obtain the final product of the composition.

[0088] Comparative Examples 7-12

[0089] Compared with Example 4, the difference is that in Comparative Examples 7-12, the plant fermentation filtrate prepared in Example 3 was replaced with the plant fermentation filtrate prepared in Comparative Examples 1-6, while the other operation steps and parameters remained unchanged.

[0090] Test Example 1

[0091] Shower gel products were prepared by adding the shower gel compositions obtained in Examples 4-6 and Comparative Examples 7-12 to the same shower gel matrix (wherein the amount of shower gel composition added to the shower gel was 3%). The antibacterial effect and the antibacterial effect after one year of storage at room temperature were tested according to GB 19877.2-2005, and the results are shown in Table 1.

[0092] Table 1

[0093]

[0094]

[0095] As can be seen from Table 1, the combined composition prepared by the present invention has excellent antibacterial effect and its antibacterial ability remains outstanding even after one year of storage.

[0096] Comparative Example 13

[0097] Compared with Example 4, the difference is that no yarrow oil was added in Comparative Example 13, while 3.45 parts by weight of cedarwood oil and 2.45 parts by weight of vetiver root oil were added, and the other operating steps and parameters remained unchanged.

[0098] Comparative Example 14

[0099] Compared with Example 4, the difference is that no cedarwood oil was added in Comparative Example 14, while 2.4 parts by weight of yarrow oil and 3.5 parts by weight of vetiver root oil were added, and the other operating steps and parameters remained unchanged.

[0100] Comparative Example 15

[0101] Compared with Example 4, the difference is that vetiver root oil was not added in Comparative Example 15, while 1.9 parts by weight of yarrow oil and 4 parts by weight of cedarwood oil were added, and the other operating steps and parameters remained unchanged.

[0102] Comparative Example 16

[0103] Compared with Example 4, the difference is that vanillin was not added in Comparative Example 16, while the other operation steps and parameters remained unchanged.

[0104] Test Example 2

[0105] Moisturizing efficacy test: Shower gel products were prepared by adding the shower gel compositions obtained in Examples 4-6 and Comparative Examples 13-15 to the same shower gel base (wherein the amount of the shower gel composition added to the shower gel was 3%). Volunteers aged 18-55 years, half male and half female, were invited and divided into 6 groups of 10 people each. Each group used the shower gels prepared in Examples 4-6 and Comparative Examples 13-15 respectively.

[0106] Test environment: room temperature 20℃, humidity 60%, volunteers sit quietly for 1 hour, during which they cannot eat, the test site is kept exposed, and contact with the test site is avoided;

[0107] Test area marking: The test site is the arm. Each volunteer's arms are divided into 8 test areas, with 4 test areas on the left arm and 4 test areas on the right arm. The 4 test areas are the inner side of the upper arm and the inner side of the lower arm, with 2 test areas on each side. The test area of ​​each test area is 3cm*3cm. Each volunteer is tested with two samples, one sample on the left arm and one sample on the right arm. The test is completed in one day.

[0108] Product usage: Mix the shower gel at a ratio of 0.1g / cm³. 2 The amount of product applied to the test area was the same as that applied to the blank control area, which was coated with deionized water.

[0109] Data testing: Two hours after the sample was used, laboratory staff used an instrument to test the transepidermal moisture loss of the tested area.

[0110] The larger the absolute value of the statistical result of the average rate of change in transepidermal water loss, the more obvious the moisturizing effect; the results are shown in Table 2.

[0111] Table 2

[0112]

[0113] As can be seen from Table 2, the finished product of the composition obtained by the present invention has excellent moisturizing effect.

[0114] Test Example 3

[0115] Fragrance retention performance test

[0116] Shower gel products were prepared by adding the shower gel compositions obtained in Examples 4-6 and Comparative Examples 13-16 to the same shower gel base (wherein the amount of shower gel composition added to the shower gel was 3%). Volunteers aged 18-55, half male and half female, were invited and divided into 7 groups of 10 people each. Each group used the shower gels prepared in Examples 4-6 and Comparative Examples 13-16 respectively. Test subjects did not use any other bath or skincare products during the test and the day before the test. The test method was as follows: 10g of shower gel was applied to the test subject's arm, massaged, washed with 40°C tap water, rinsed with tap water at the same temperature for 2 minutes, and air-dried. After 2 hours, the degree of fragrance retention on the arm was evaluated: strong and pleasant fragrance (5 points), relatively strong and pleasant fragrance (4 points), moderate and pleasant fragrance (3 points), no fragrance (2 points), unpleasant fragrance (1 point), and unpleasant fragrance (0 points).

[0117] Record the evaluation scores of each tester, and take the average of the results of each group. The results are shown in Table 3.

[0118] Table 3

[0119] Evaluation score (points) Example 4 4.7 Example 5 4.6 Example 6 4.7 Comparative Example 13 3.7 Comparative Example 14 3.2 Comparative Example 15 4.0 Comparative Example 16 3.6

[0120] As can be seen from Table 3, the finished product of the composition prepared by the present invention has a light fragrance and the smell remains strong even 2 hours after use.

[0121] In the description of this specification, the references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0122] The above description is merely an example and illustration of the concept of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the concept of the invention or exceed the scope defined in the claims, they should all fall within the protection scope of the present invention.

Claims

1. A fragrant and antibacterial bath gel composition, characterized in that, The composition comprises the following raw materials in parts by weight: 0.2-0.4 parts by weight of plant fermentation filtrate, 3-5 parts by weight of cedarwood oil, 0.5-0.9 parts by weight of yarrow oil, 2-3 parts by weight of vetiver root oil, 1-1.2 parts by weight of vanillin, and 85-90 parts by weight of solvent. The plant fermentation filtrate comprises the following raw materials in parts by weight: 2-4 parts by weight of Oroxylum indicum root, 42-47 parts by weight of sea buckthorn fruit, 15-18 parts by weight of pear fruit, compound microbial activating solution and deionized water; The amount of the compound microbial activating solution added is 0.4-0.6% of the total mass of the root of *Oroxylum indicum*, the fruit of *Hippophae rhamnoides*, and the fruit of *Pyrus pyrifolia*. The compound bacterial activation solution comprises Lactobacillus plantarum activation solution, Bacillus subtilis activation solution, and Lactobacillus bulgaricus activation solution mixed in a mass ratio of 3-3.5:1-1.4:1.8-2.

2. The method for preparing the plant fermentation filtrate includes the following steps: Chop and mash the roots of the Butterfly Tree, the fruit of the Sea Buckthorn, and the fruit of the European Pear, add deionized water and stir well. Sterilize under controlled temperature to obtain mixture A. Add the compound bacterial activation solution to mixture A under controlled temperature and mix well. Ferment under controlled temperature. After fermentation is completed, inactivate under controlled temperature, filter and centrifuge to obtain the plant fermentation filtrate.

2. The fragrant and antibacterial bath gel composition according to claim 1, characterized in that, The amount of deionized water added is 4-5 times the total mass of the root of the butterfly pea flower, the fruit of the sea buckthorn, and the fruit of the pear.

3. The fragrant and antibacterial bath gel composition according to claim 1, characterized in that, The temperature for temperature-controlled sterilization is 121℃ and the time is 30-35 min; the temperature for temperature-controlled addition of the compound bacterial activation solution to the mixed solution A is 35-38℃; the temperature for temperature-controlled fermentation is 35-38℃ and the time is 72 h; the temperature for temperature-controlled inactivation is 121℃ and the time is 25-30 min.

4. The fragrant and antibacterial bath gel composition according to claim 1, characterized in that, The solvent comprises deionized water and anhydrous ethanol in a mass ratio of 2:1-1.

5.

5. A method for preparing a fragrant and antibacterial shower gel composition as described in any one of claims 1-4, characterized in that, Includes the following steps: S1. Mix cedarwood oil, yarrow oil, vetiver root oil and anhydrous ethanol evenly under controlled temperature to obtain mixture A, set aside; mix the remaining raw materials evenly to obtain mixture B, set aside. S2. After mixing liquid A and mixture B under controlled temperature, homogenize them to obtain the finished product of the composition.

6. The method for preparing the fragrant and antibacterial shower gel composition according to claim 5, characterized in that, The temperature controlled in step S1 is 28-30℃; the temperature controlled in step S2 is 30-32℃; the stirring time is 30-45 min; and the homogenization time is 3-5 min.

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