Spicy taste relieving composition for oral cavity, mouth wash and preparation method of mouth wash

Abstract

The invention discloses a pungency relieving composition for an oral cavity, mouth wash and a preparation method of the mouth wash. The pungency relieving composition is prepared from the following components in parts by weight: 0.5 to 3 parts of PVM / MA copolymer and 0.01 to 0.5 part of 4-tert-butyl cyclohexanol. The composition prepared by adopting the specific combination of the PVM / MA copolymer and the 4-tert-butyl cyclohexanol has a very remarkable pungency relieving effect, and the pungency feeling score of mouth wash prepared by using the composition can be reduced by 63% or above compared with that of mouth wash prepared by using the mouth wash before the mouth wash is used.

Description

Technical Field

[0001] The present invention relates to the technical field of oral care, in particular to a mouthwash and a preparation method thereof, and in particular to an oral spiciness-relieving composition, a mouthwash and a preparation method thereof. Background Art

[0002] Chili peppers are a spice widely consumed for their distinctive spicy flavor. They contain capsaicin, a highly pungent vanillylamide alkaloid with the chemical formula trans-8-methyl-N-vanillyl-6-nonenamide, which is the primary source of their spicy flavor. While chili peppers provide a refreshing and pleasurable sensation, excessive consumption of spicy foods or the inadvertent consumption of highly spicy foods can lead to an intense, burning sensation in the mouth, making them unbearable and requiring spiciness-reducing products.

[0003] Existing products for relieving spiciness are mainly drinks, such as the relieving spiciness plant drink described in patent document CN115868593A. Although it has a certain relieving effect, it needs to be consumed in large quantities, which increases people's sense of fullness and is not conducive to people's intake of delicious food. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention aims to provide an oral spiciness-relieving composition, a mouthwash and a preparation method thereof.

[0005] The purpose of the present invention is achieved through the following technical solutions:

[0006] In a first aspect, the present invention provides an oral composition for relieving spicy taste, comprising the following components in parts by weight: 0.5-3 parts of a PVM / MA copolymer and 0.01-0.5 parts of 4-tert-butyl cyclohexanol.

[0007] As a preferred embodiment, the spiciness-relieving composition further comprises salvia miltiorrhiza root extract, fibroin and sodium guaiacyl sulfonate.

[0008] As a preferred embodiment, the spiciness-relieving composition includes the following components in parts by weight: 0.5-3 parts of PVM / MA copolymer, 0.01-0.5 parts of 4-tert-butyl cyclohexanol, 0.000001-0.5 parts of Salvia miltiorrhiza root extract, 0.000001-0.1 parts of silk fibroin and 0.000001-0.1 parts of sodium guaiacyl sulfonate.

[0009] In a second aspect, the present invention provides a use of the aforementioned oral relieving spiciness composition in the preparation of a relieving spiciness mouthwash.

[0010] In a third aspect, the present invention provides a mouthwash for relieving spiciness, comprising the aforementioned oral spiciness-relieving composition, and further comprising at least one of a surfactant, a solubilizer, a chelating agent, a flavor regulator, a preservative, a sweetener, a fluorine-containing additive, a colorant, a moisturizer, a vitamin, and a solvent.

[0011] As a preferred embodiment, the spiciness-relieving mouthwash includes the following components in parts by weight: 0.5-3 parts of PVM / MA copolymer, 0.01-0.5 parts of 4-tert-butyl cyclohexanol, 0-0.5 parts of Salvia miltiorrhiza root extract, 0-0.1 parts of fibroin and 0-0.1 parts of sodium guaiacyl sulfonate, 0.3-1 parts of surfactant, 0.2-1 parts of solubilizer, 0.03-0.2 parts of chelating agent, 0.05-0.2 parts of flavor regulator, 0.1-0.25 parts of preservative, 0.01-0.1 parts of sweetener, 0.000001-0.0005 parts of fluorine-containing additive, 0.000001-3 parts of moisturizer, 0.000001-1 parts of vitamin, and the solvent is supplemented to 100 parts.

[0012] As a preferred embodiment, the surfactant is poloxamer.

[0013] As a preferred embodiment, the thickener is hydrogenated castor oil.

[0014] As a preferred embodiment, the chelating agent is selected from at least one of tetrasodium pyrophosphate and sodium fluoride.

[0015] As a preferred embodiment, the preservative is selected from at least one of sodium benzoate, potassium sorbate and domiphene.

[0016] The fragrance regulator is essence;

[0017] The sweetener is trichlorogalactose.

[0018] As a preferred embodiment, the fluorine-containing additive is olafluanid.

[0019] As a preferred embodiment, the colorant is turmeric.

[0020] As a preferred embodiment, the moisturizing agent is selected from at least one of propylene glycol, aloe vera leaf extract, and sodium hyaluronate.

[0021] As a preferred embodiment, the vitamin is selected from at least one of tocopherol and vitamin B12.

[0022] As a preferred embodiment, the solvent is water.

[0023] In a fourth aspect, the present invention provides a method for preparing the aforementioned spiciness-relieving mouthwash, comprising the following steps:

[0024] The oral spiciness-relieving composition, surfactant, solubilizer, chelating agent, flavor regulator, preservative, sweetener, fluorine-containing additive, colorant, moisturizer and vitamin are weighed in parts by weight and added to the solvent, and stirred evenly to obtain the spiciness-relieving mouthwash.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] 1) The composition prepared by the present invention using a specific combination of PVM / MA copolymer and 4-tert-butyl cyclohexanol has a very significant effect in relieving spiciness. The spiciness score of the mouthwash prepared using the composition can be reduced by more than 63% compared with that before use.

[0027] 2) The present invention further adds three components, namely, salvia miltiorrhiza root extract, fibroin, and sodium guaiacyl sulfonate, to a specific combination of PVM / MA copolymer and 4-tert-butyl cyclohexanol. The prepared composition can further enhance the spiciness-relieving effect. The spiciness score of the mouthwash prepared using the composition can be reduced by more than 74% compared with that before use. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Other features, objects and advantages of the present invention will become more apparent upon reading the detailed description of non-limiting embodiments with reference to the following drawings:

[0029] Figure 1 The following are the spicy sensation scores of the mouthwash prepared in Example 1 before and after use. DETAILED DESCRIPTION

[0030] The present invention will be described in detail below with reference to specific embodiments. The following embodiments will help those skilled in the art to further understand the present invention, but are not intended to limit the present invention in any form. It should be noted that, for those skilled in the art, several variations and improvements can be made without departing from the scope of the present invention. These all fall within the scope of protection of the present invention.

[0031] The terms "preferred," "preferably," "more preferred," and the like, used herein, refer to embodiments of the invention that may provide certain benefits under certain circumstances. However, other embodiments may also be preferred under the same or other circumstances. Furthermore, the recitation of one or more preferred embodiments does not imply that other embodiments are not useful, nor is it intended to exclude other embodiments from the scope of the invention.

[0032] It should be understood that, except in any operating examples, or where otherwise indicated, all numbers indicating, for example, the amounts of ingredients used in the description and claims should be understood to be modified in all cases by the term "about". Therefore, unless otherwise indicated, the numerical parameters set forth in the following description and the appended claims are approximate values that vary according to the desired properties to be obtained by the present invention. At least without attempting to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be interpreted in light of the number of reported significant figures and by applying ordinary rounding techniques.

[0033] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0034] In the following embodiments of the present invention, a composition for relieving spicy taste in the oral cavity is provided, comprising the following components in parts by weight: 0.5-3 parts of a PVM / MA copolymer and 0.01-0.5 parts of 4-tert-butyl cyclohexanol.

[0035] In one embodiment, the PVM / MA copolymer is gantrez from Ashland (China) Investment Co., Ltd. TM S-96bf solution st polymer, the commercial raw materials include water, PVM / MA copolymer, and calcium disodium EDTA. The weight percentage of PVM / MA copolymer is the weight percentage of the commercial raw materials added. PVM / MA copolymer can also be provided by other commercial raw materials, and this invention does not specifically limit this.

[0036] The PVM / MA copolymer (methyl vinyl ether-maleic anhydride copolymer) is an anhydride-type powder polymer synthesized from methyl vinyl ether and maleic anhydride. Due to its unique multi-carboxyl structure, the PVM / MA copolymer has extremely strong buffering capacity, antioxidant properties, and biofilm-forming properties.

[0037] In a specific embodiment, the 4-tert-butyl cyclohexanol is specifically from Dezhixin Flavors and Fragrances (Nantong) Co., Ltd. 1609. 4-tert-Butyl cyclohexanol can also be provided by other commercial raw materials, and the present invention does not make any special limitation.

[0038] In a specific embodiment, the oral composition for relieving spiciness further comprises the following components in parts by weight: 0.000001-0.5 parts of salvia miltiorrhiza root extract, 0.000001-0.1 parts of fibroin and 0.000001-0.1 parts of sodium guaiacyl sulfonate.

[0039] The Salvia miltiorrhiza root extract is BST-Salvia miltiorrhiza root extract from Anhui Bensentang Biotechnology Co., Ltd. This commercial product contains water, propylene glycol, Salvia miltiorrhiza root extract, and phenoxyethanol. The percentages of Salvia miltiorrhiza root extract listed are the percentages of the commercial raw materials added. Salvia miltiorrhiza root extract can also be obtained from other commercial raw materials and is not specifically limited in this disclosure.

[0040] The silk fibroin is a commercial raw material from Anhui Bensentang Biotechnology Co., Ltd. Silk fibroin. The weight percentage of silk fibroin is the weight percentage of the commercial raw material added. Silk fibroin can also be provided by other commercial raw materials, and the present invention does not make any special restrictions.

[0041] The sodium guaiazulenesulfonate is a commercial raw material from Shanghai Jiayu Biotechnology Co., Ltd. The weight percentage of sodium guaiazulenesulfonate is the weight percentage of this commercial raw material added. Sodium guaiazulenesulfonate can also be provided by other commercial raw materials and is not particularly limited in the present invention.

[0042] In the following embodiments, a spiciness-relieving mouthwash is specifically provided, comprising the following components in parts by weight: 0.5-3 parts of PVM / MA copolymer, 0.01-0.5 parts of 4-tert-butyl cyclohexanol, 0-0.5 parts of Salvia miltiorrhiza root extract, 0-0.1 parts of fibroin and 0-0.1 parts of sodium guaiacyl sulfonate, 0.3-1 parts of surfactant, 0.2-1 parts of solubilizer, 0.03-0.2 parts of chelating agent, 0.05-0.2 parts of flavor regulator, 0.1-0.25 parts of preservative, 0.01-0.1 parts of sweetener, 0.000001-0.0005 parts of fluorine-containing additive, 0.000001-3 parts of moisturizer, 0.000001-1 parts of vitamin, and the solvent is supplemented to 100 parts.

[0043] In one embodiment, the surfactant is poloxamer, specifically poloxamer 407, which is from BASF (China) Co., Ltd. F 127NF Prill Surfactant, this commercial raw material contains poloxamer 407 and butylated hydroxytoluene. The weight percentage of poloxamer is the weight percentage of the commercial raw material added. Poloxamer can also be provided by other commercial raw materials and is not particularly limited in this invention.

[0044] In one embodiment, the solubilizer is hydrogenated castor oil, specifically PEG-40 hydrogenated castor oil, which is from BASF (China) Co., Ltd. CO 40. Hydrogenated castor oil can also be provided by other commercial raw materials, and the present invention does not make any special limitation.

[0045] In one embodiment,

[0046] The chelating agent is selected from at least one of tetrasodium pyrophosphate (purchased from Shifang Zhixin Chemical Co., Ltd.) and sodium fluoride (purchased from Gansu Tongshi Technology Co., Ltd.).

[0047] The fragrance regulator is essence (purchased from Givaudan Daily Flavors and Fragrances (Shanghai) Co., Ltd.).

[0048] The preservative is selected from at least one of a mixture of sodium benzoate and potassium sorbate (purchased from Ashland (China) Investment Co., Ltd.) and domiphene (purchased from Yizhan (Shanghai) Chemical Co., Ltd.).

[0049] The sweetener is trichlorogalactose (purchased from Zibo Lianji Chemical Co., Ltd.).

[0050] The fluorine-containing additive is olafluanid (purchased from Suzhou Laihui Biotechnology Co., Ltd.).

[0051] The colorant is at least one of curcumin (purchased from Henan Zhongda Hengyuan Biotechnology Co., Ltd.) and yellow pigment (purchased from Senxin Flavor and Pigment Technology (China) Co., Ltd.).

[0052] The moisturizing agent is selected from at least one of propylene glycol (purchased from SK picglobal Co., Ltd.), aloe vera leaf extract (purchased from Yunnan Wanlv Biological Co., Ltd.), and sodium hyaluronate (purchased from Huaxi Biotechnology Co., Ltd.);

[0053] The vitamin is selected from at least one of tocopherol (vitamin E, purchased from Shandong Tiansheng Biotechnology Co., Ltd.) and vitamin B12 (purchased from DSM Nutritional Products Co., Ltd.).

[0054] The solvent is water.

[0055] In the following examples, all raw materials used are commercially available raw materials.

[0056] Example 1

[0057] This embodiment provides a mouthwash for relieving spiciness. The composition and weight proportion of each raw material are shown in Table 1 (wherein the weight proportion of water is the amount to make up 100 parts). The preparation steps of the mouthwash for relieving spiciness are as follows:

[0058] 1. Add water to a homogenizer and homogenize. Add Poloxamer to accelerate dissolution. Then add Aloe Barbadensis Leaf Extract, Propylene Glycol, and Sodium Hyaluronate. Stir and heat to 80-83°C. Keep warm for 20 minutes. Then add PVM / MA Copolymer and cool while stirring.

[0059] 2. When the temperature drops to 50°C, add sodium pyrophosphate, sodium fluoride, and trichlorogalactose, and continue to cool while stirring;

[0060] 3. When the temperature drops below 45°C, add olafluanid and vitamin B12 in sequence, then add PEG-40 hydrogenated castor oil, 4-tert-butyl cyclohexanol, flavor 1, flavor 2, and tocopherol until the material becomes completely transparent;

[0061] 4. When the temperature drops to 42°C, add a mixture of sodium benzoate and potassium sorbate, domiphene, curcumin, and yellow pigment, stir for 10 minutes until completely dissolved, and filter the material to obtain a spiciness-relieving mouthwash (clear yellow liquid in appearance).

[0062] Example 2

[0063] This embodiment provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material of which are shown in Table 1 (wherein the weight proportion of water is the amount to make up 100 parts). The preparation steps of the mouthwash for relieving spiciness are the same as those in Example 1.

[0064] Example 3

[0065] This embodiment provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material of which are shown in Table 1 (wherein the weight proportion of water is the amount to make up 100 parts). The preparation steps of the mouthwash for relieving spiciness are the same as those in Example 1.

[0066] Example 4

[0067] This embodiment provides a mouthwash for relieving spiciness. The composition and weight proportion of each raw material are shown in Table 1 (wherein the weight proportion of water is the amount to make up 100 parts). The preparation steps of the mouthwash for relieving spiciness are as follows:

[0068] 1. Add water to a homogenizer and homogenize. Add paloxamer to accelerate dissolution. Then add salvia miltiorrhiza root extract, aloe barbadensis leaf extract, propylene glycol, and sodium hyaluronate. Stir and heat to 80-83°C. After keeping warm for 20 minutes, add PVM / MA copolymer and cool while stirring.

[0069] 2. When the temperature drops to 50°C, add sodium pyrophosphate, sodium fluoride, and trichlorogalactose, and continue to cool while stirring;

[0070] 3. When the temperature drops below 45°C, add sodium azulene sulfonate, silk fibroin, olafluanid, vitamin B12, PEG-40 hydrogenated castor oil, 4-tert-butyl cyclohexanol, flavor 1, flavor 2, and tocopherol in sequence until the material becomes completely transparent;

[0071] 4. When the temperature drops to 42°C, add a mixture of sodium benzoate and potassium sorbate, domiphene, curcumin, and yellow pigment, stir for 10 minutes until completely dissolved, and filter the material to obtain a spiciness-relieving mouthwash (clear yellow liquid in appearance).

[0072] Example 5

[0073] This embodiment provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material are shown in Table 1 (wherein the weight proportion of water is the amount to make up 100 parts). Compared with Example 4, only sodium schizonepeta azulene sulfonate and fibroin are not added, and the weight proportion of salvia miltiorrhiza root extract is 0.36 parts. The preparation steps of the mouthwash for relieving spiciness are the same as those of Example 5.

[0074] Example 6

[0075] This embodiment provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material are shown in Table 1 (wherein the weight proportion of water is the amount supplemented to 100 parts). Compared with Example 4, only sodium thiazolinone sulfonate is not added, and the weight proportion of salvia miltiorrhiza root extract is 0.31 parts. The preparation steps of the mouthwash for relieving spiciness are the same as those of Example 5.

[0076] Example 7

[0077] This embodiment provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material are shown in Table 1 (wherein the weight proportion of water is the amount supplemented to 100 parts). Compared with Example 4, only silk fibroin is not added, and the weight proportion of Salvia miltiorrhiza root extract is 0.35 parts. The preparation steps of the mouthwash for relieving spiciness are the same as those of Example 5.

[0078] Example 8

[0079] This embodiment provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material of which are shown in Table 1 (wherein the weight proportion of water is the amount to make up 100 parts). The preparation steps of the mouthwash for relieving spiciness are the same as those of Example 4.

[0080] Example 9

[0081] This embodiment provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material of which are shown in Table 1 (wherein the weight proportion of water is the amount to make up 100 parts). The preparation steps of the mouthwash for relieving spiciness are the same as those of Example 4.

[0082] Table 1

[0083]

[0084]

[0085] Comparative Example 1

[0086] This comparative example provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material of which are shown in Table 2 (wherein the weight proportion of water is the amount supplemented to 100 parts). Compared with Example 1, only 4-tert-butyl cyclohexanol is not added, and the weight proportion of PVM / MA copolymer is 0.6 parts. The preparation steps of the mouthwash for relieving spiciness are the same as those in Example 1.

[0087] Comparative Example 2

[0088] This comparative example provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material of which are shown in Table 2 (wherein the weight proportion of water is the amount supplemented to 100 parts). Compared with Example 1, only the PVM / MA copolymer is not added, and the weight proportion of 4-tert-butyl cyclohexanol is 0.6 parts. The preparation steps of the mouthwash for relieving spiciness are the same as those in Example 1.

[0089] Comparative Example 3

[0090] This comparative example provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material are shown in Table 2 (wherein the weight proportion of water is the amount supplemented to 100 parts). Compared with Example 2, the weight proportion of the PVM / MA copolymer alone is 3.3 parts, and the weight proportion of 4-tert-butyl cyclohexanol is 0.2 parts. The preparation steps of the mouthwash for relieving spiciness are the same as those in Example 1.

[0091] Comparative Example 4

[0092] This comparative example provides a mouthwash for relieving spiciness, the composition and weight proportion of each raw material are shown in Table 2 (wherein the weight proportion of water is the amount supplemented to 100 parts). Compared with Example 2, the weight proportion of the PVM / MA copolymer alone is 2.7 parts, and the weight proportion of 4-tert-butyl cyclohexanol is 0.8 parts. The preparation steps of the mouthwash for relieving spiciness are the same as those in Example 1.

[0093] Table 2

[0094]

[0095]

[0096] Efficacy verification:

[0097] The mouthwashes prepared in the above Examples 1-9 and Comparative Examples 1-4 were used as test products to test the spiciness-relieving effect, and the experimental data of each group were the average values of multiple test subjects (n≥10).

[0098] Subject self-assessment:

[0099] Healthy subjects aged 18-60 who can tolerate spicy food were selected. The subjects consumed two Mala Prince spicy strips and immediately rated their initial spiciness on a self-assessment questionnaire. This was recorded as the evaluation result before using the sample (T0). The subjects then rinsed their mouths with water to alleviate the spiciness and waited for 5 minutes. After 5 minutes, the subjects held each test product (mouthwash) in their mouth for 30 seconds before spitting it out. They then consumed two more Mala Prince spicy strips (note: after rinsing with mouthwash, do not rinse with water again. Eat the spicy strips directly, swishing your mouth up and down to assess the spiciness in your mouth, not your throat). Immediately after eating, the subjects again rated their spiciness on a self-assessment questionnaire. This was recorded as the evaluation result after using the sample (T1).

[0100] The spiciness rating is based on a 10-point scale, with 0 being not spicy and 9 being very spicy. The higher the score, the spicier the taste.

[0101] The spicy evaluation results obtained using each test product are shown in Table 1. The calculation formula for the change rate is:

[0102] Change rate % = (T1 score - T0 score) / T0 score × 100%

[0103] Table 3

[0104] Test samples T0 score T1 score Rate of change Example 1 6.6 2.4 -63.64％ Example 2 8.3 2.4 -71.08％ Example 3 6.5 2.2 -66.15％ Example 4 7.4 1.8 -75.68％ Example 5 8.4 2.6 -69.05％ Example 6 8.1 3.1 -61.73％ Example 7 7.9 2.6 -67.09％ Example 8 7.2 1.6 -77.78％ Example 9 7.8 2 -74.36％ Comparative Example 1 6.1 3.9 -36.07％ Comparative Example 2 7.6 4.5 -40.79％ Comparative Example 3 6.9 3.2 -53.62％ Comparative Example 4 8.8 3.6 -59.09％

[0105] From the results in Table 3, it can be seen that the mouthwashes prepared in Examples 1-9 have a very good effect in relieving spiciness. Compared with before use (T0), the spiciness evaluation score after use is significantly reduced (the change rate reaches more than 60%). Furthermore, by comparing the results of Example 4 with those of Example 3 and Examples 5-7, it can be seen that when the oral spiciness-relieving composition used in the mouthwash is only the combination of the PVM / MA copolymer and 4-tert-butyl cyclohexanol of Example 3, the spiciness evaluation score reduction rate after using the mouthwash is 66.15%; when the salvia miltiorrhiza root extract is added alone, the salvia miltiorrhiza root extract and fibroin are added at the same time, or the salvia miltiorrhiza root extract and sodium guaiazulene sulfonate are added at the same time on the basis of the combination of Example 3, the spiciness evaluation score reduction rate after using the mouthwash of Examples 5-7 reaches 69.05%, 61.73% and 67.09%, respectively, which is either improved or decreased compared with the effect of Example 3; and when the salvia miltiorrhiza root extract, fibroin and sodium guaiazulene sulfonate are added at the same time on the basis of the combination of Example 3, the spiciness evaluation score reduction rate after using the mouthwash of Example 4 can reach 75.68%, and the spiciness-relieving effect is further significantly improved. This indicates that the simultaneous addition of salvia miltiorrhiza root extract, fibroin and sodium guaiacyl sulfonate to the anti-spicy composition has a synergistic effect, which can further improve the anti-spicy effect.

[0106] From the comparison of Example 1 and Comparative Examples 1-2, it can be seen that when only PVM / MA copolymer or 4-tert-butylcyclohexanol is used in the oral spiciness-relieving composition, the spiciness evaluation score reduction rate after using the mouthwash is only 36.07% and 40.79%, and the spiciness-relieving effect is significantly worse than that of the combination of the two substances in Example 1. From the comparison of Example 2 and Comparative Examples 3-4, it can be seen that when the content of PVM / MA copolymer or 4-tert-butylcyclohexanol in the oral spiciness-relieving composition is too high, the spiciness evaluation score reduction rate after using the mouthwash is only 53.62% and 59.09%, and the spiciness-relieving effect is significantly worse than that of Example 2. This shows that in the spiciness-relieving composition used, PVM / MA copolymer or 4-tert-butylcyclohexanol has a synergistic effect in improving the spiciness-relieving effect; and when the amount of both added is within the appropriate range, they have a very good synergistic effect.

[0107] The spicy sensation scores before and immediately after using the sample (n=33) were as follows: Figure 1 As shown in the figure, the scores after use were significantly lower than those before use (P<0.001). "ns" indicates no significant difference, p≥0.05; "*" indicates a significant difference, 0.010≤p<0.05; "**" indicates a significant difference, 0.001≤p<0.010; "***" indicates a significant difference, p<0.001.

[0108] In addition, after using each mouthwash, the subjects all believed that the test samples were mild and non-irritating, and had no adverse reactions.

[0109] The present invention has many specific application paths, and the above is only a preferred embodiment of the present invention. It should be noted that the above embodiments are only used to illustrate the present invention and are not intended to limit the scope of protection of the present invention. For those skilled in the art, several improvements can be made without departing from the principles of the present invention, and these improvements should also be considered as the scope of protection of the present invention.

Claims

1. An oral composition for relieving spicy taste, characterized in that: The invention comprises the following components in parts by weight: 0.5-3 parts of PVM / MA copolymer and 0.01-0.5 parts of 4-tert-butyl cyclohexanol.

2. The oral composition for relieving spicy taste according to claim 1, wherein The spiciness-relieving composition further comprises salvia miltiorrhiza root extract, fibroin and sodium guaiacyl sulfonate.

3. The oral composition for relieving spicy taste according to claim 2, wherein The spiciness-relieving composition comprises the following components in parts by weight: 0.5-3 parts of PVM / MA copolymer, 0.01-0.5 parts of 4-tert-butyl cyclohexanol, 0.000001-0.5 parts of salvia miltiorrhiza root extract, 0.000001-0.1 parts of silk fibroin and 0.000001-0.1 parts of sodium guaiacyl sulfonate.

4. Use of the oral spiciness-relieving composition according to any one of claims 1 to 3 in preparing a spiciness-relieving mouthwash.

5. A mouthwash for relieving spicy taste, characterized in that: The oral spiciness-relieving composition comprises the composition according to any one of claims 1 to 3, and further comprises at least one of a surfactant, a solubilizer, a chelating agent, a flavor regulator, a preservative, a sweetener, a fluorine-containing additive, a colorant, a moisturizer, a vitamin, and a solvent.

6. The spiciness relieving mouthwash according to claim 5, characterized in that The invention comprises the following components in parts by weight: 0.5-3 parts of PVM / MA copolymer, 0.01-0.5 parts of 4-tert-butyl cyclohexanol, 0-0.5 parts of salvia miltiorrhiza root extract, 0-0.1 parts of silk fibroin and 0-0.1 parts of sodium guaiacyl sulfonate, 0.3-1 parts of surfactant, 0.2-1 parts of solubilizer, 0.03-0.2 parts of chelating agent, 0.05-0.2 parts of flavor regulator, 0.1-0.25 parts of preservative, 0.01-0.1 parts of sweetener, 0.000001-0.0005 parts of fluorine-containing additive, 0.000001-3 parts of moisturizing agent, 0.000001-1 parts of vitamin, and the solvent is supplemented to 100 parts.

7. The spiciness relieving mouthwash according to claim 5 or 6, characterized in that The surfactant is Poloxamer; The thickener is hydrogenated castor oil; The chelating agent is selected from at least one of tetrasodium pyrophosphate and sodium fluoride.

8. The spiciness relieving mouthwash according to claim 5 or 6, characterized in that The preservative is selected from at least one of sodium benzoate, potassium sorbate, and domiphene; The fragrance regulator is essence; The sweetener is trichlorogalactose.

9. The spiciness-relieving mouthwash according to claim 5 or 6, characterized in that The fluorine-containing additive is olaflur; The coloring agent is turmeric; The moisturizing agent is selected from at least one of propylene glycol, aloe vera leaf extract, and sodium hyaluronate; The vitamin is selected from at least one of tocopherol and vitamin B12; The solvent is water.

10. A method for preparing the spiciness-relieving mouthwash according to any one of claims 5 to 9, characterized in that: The following steps are involved: The oral spiciness-relieving composition, surfactant, solubilizer, chelating agent, flavor regulator, preservative, sweetener, fluorine-containing additive, colorant, moisturizer and vitamin are weighed in parts by weight and added to the solvent, and stirred evenly to obtain the spiciness-relieving mouthwash.

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