Hand-washing-free disinfection gel containing natural antibacterial components and preparation method of hand-washing-free disinfection gel

Abstract

The invention relates to the field of disinfection gel, in particular to hand-washing-free disinfection gel containing natural antibacterial components and a preparation method of the hand-washing-free disinfection gel, and the hand-washing-free disinfection gel is prepared from the following components in parts by mass: 65-75 parts of 75% vol ethanol, 1-2 parts of a composite natural antibacterial synergist, 1-1.5 parts of xanthan gum, 5-8 parts of aloe gel powder, 8-12 parts of plant glycerin and 0.05-0.1 part of natural menthol. The efficient and stable disinfection gel is successfully prepared by constructing a specific natural active ingredient compounding system and adopting a unique pretreatment and low-temperature preparation process, the product not only realizes a synergistic broad-spectrum antibacterial effect, but also remarkably improves the tenderness and skin care function of the product, and the disinfection gel has a good application prospect. Meanwhile, the problem that natural components are not easy to preserve is solved, and the preparation method has the advantages of simple and convenient production process, good stability, wide application scene and the like, and has wide application prospects in the fields of daily disinfection, medical protection and public health products.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of disinfectant gel, in particular to a natural antibacterial ingredient-containing hand sanitizer and a preparation method thereof. BACKGROUND

[0002] The hand sanitizer is a portable product which can realize hand cleaning and disinfection without water source, and has a wide market demand in the fields of medical health, public travel and daily care, etc.

[0003] With the improvement of consumers' health and environmental protection awareness, the disinfectant products containing natural antibacterial ingredients are favored due to their good biocompatibility and environmental friendliness, and become an important alternative or upgrade direction of traditional chemical disinfectants.

[0004] In the prior art, the direct addition of natural antibacterial substances such as plant essential oils to traditional disinfectant gel can easily lead to short product shelf life and rapid efficacy attenuation due to their strong volatility, poor water solubility and chemical instability, and at the same time, the coexistence of high-concentration alcohol solvents and some natural ingredients can exacerbate the skin irritation, making it difficult to ensure the mildness of the product, in addition, the addition of synthetic stabilizers to ensure product stability will also conflict with the "natural" product positioning.

[0005] Therefore, according to the related technology in the above, it is urgent to develop a natural antibacterial ingredient-containing hand sanitizer and a preparation method thereof. SUMMARY

[0006] Therefore, the present application aims to provide a natural antibacterial ingredient-containing hand sanitizer and a preparation method thereof, so as to solve the problems of easy inactivation of natural ingredients, single antibacterial efficacy and obvious skin irritation in the prior art.

[0007] Based on the above purpose, the present application provides a natural antibacterial ingredient-containing hand sanitizer and a preparation method thereof.

[0008] A natural antibacterial ingredient-containing hand sanitizer, which is composed of the following components in mass parts: 65-75 parts of 75%vol ethanol, 1-2 parts of a composite natural antibacterial synergist, 1-1.5 parts of xanthan gum, 5-8 parts of aloe vera gel powder, 8-12 parts of plant glycerol and 0.05-0.1 parts of natural menthol.

[0009] Preferably, the preparation steps of the composite natural antibacterial synergist are as follows: Step A1: β-cyclodextrin is added to deionized water, heated to 45-55℃, stirred for 35-45min at a speed of 200-300rpm to obtain a β-cyclodextrin saturated solution; Step A2: add cinnamon essential oil and thyme essential oil into the saturated β-cyclodextrin solution, heat to 45-55℃, stirring speed 8000-10000rpm, stirring reaction 20-40min, stirring speed 300-500rpm, stirring 2-3h, reaction complete, cooling to 2-5℃, standing aging 12-14h, filtration, washing, to obtain a mixture; Step A3: add baicalin powder into the mixture, mix well, put into vacuum drying oven, reduce pressure to-0.08mpa, heat to 40-45℃, dry for 4-6h, crush through 80-100mesh screen, to obtain the composite natural antibacterial synergist.

[0010] By β-cyclodextrin inclusion of cinnamon essential oil and thyme essential oil, realize stable coexistence, cinnamon essential oil and thyme essential oil act on different targets of microorganisms respectively, produce significant synergistic effect, show excellent killing effect on various common bacteria, fungi and even part of enveloped viruses, the antibacterial efficacy is far more than that of products using single natural ingredient, and can moderately reduce the absolute dependence on alcohol concentration.

[0011] In addition, by β-cyclodextrin inclusion process, effectively solve the technical problems of easy volatilization, easy oxidation and poor water solubility of natural essential oil, greatly improve the stability of natural active ingredient in gel system. Combined with the whole low-temperature preparation process, ensure the stable performance of the product during storage, long shelf life, overcome the short shelf life defect commonly existing in natural ingredient products.

[0012] Preferably, the mass ratio of β-cyclodextrin to deionized water in step A1 is 1:10-12.

[0013] Preferably, the mass ratio of cinnamon essential oil, thyme essential oil to saturated β-cyclodextrin solution in step A2 is 0.009-0.01:0.0026-0.0028:1.

[0014] Preferably, the mass ratio of baicalin powder to mixture in step A3 is 0.05-0.056:1.

[0015] A preparation method of a natural antibacterial ingredient-containing no-rinse hand disinfection gel, the preparation steps are as follows: Step S1: add xanthan gum into deionized water, heat to 40-50℃, stirring 20-30min, add aloe vera gel powder and plant glycerol, stirring 10-20min, cooling to 20-30℃, to obtain an aqueous phase; Step S2: add the composite natural antibacterial agent powder into 75%vol ethanol, stirring speed 300-500rpm, stirring 10-15min, add lactic acid and natural menthol, stirring 8-10min, to obtain an alcoholic phase; Step S3: add the alcohol phase to the water phase, rotate at 200-300 rpm, heat to 20-30℃, rotate at 200-300 rpm, stir for 8-10 min, increase the rotation speed to 500-600 rpm, stir for 15-20 min, add the citric acid solution, adjust the pH to 5.5-6.5, stop stirring, and stand for 2-4 h to obtain the no-rinse hand disinfection gel.

[0016] By using natural matrixes such as xanthan gum, aloe vera gel and plant glycerol, and optionally adding panthenol and gotu kola, the product has a pH value close to the weak acidity of the skin, can significantly relieve the dryness and tightness of the skin caused by alcohol, has the effects of soothing, moisturizing and repairing the skin barrier, realizes the perfect unification of "disinfection" and "skin care", and is particularly suitable for children, sensitive skin and people who frequently use it.

[0017] Preferably, the mass ratio of the xanthan gum, aloe vera gel powder and plant glycerol in step S1 is 1:5-5.3:6-8.

[0018] Preferably, the mass ratio of the composite natural antibacterial agent powder, 75%vol ethanol, lactic acid and natural menthol in step S2 is 0.001-0.002:1:0.0005-0.0015:0.0003-0.0005.

[0019] Preferably, the mass ratio of the alcohol phase and the water phase in step S3 is 2-3:1.

[0020] The present application has the following advantages: The present application provides a no-rinse hand disinfection gel containing natural antibacterial ingredients and a preparation method thereof. By constructing a specific natural active ingredient compound system and using a unique pretreatment and low-temperature preparation process, a high-efficiency and stable disinfection gel is successfully prepared. Compared with the prior art, the product not only realizes synergistic broad-spectrum antibacterial efficiency, but also significantly improves the mildness and skin care function of the product, overcomes the difficulty of storage of natural ingredients, has the advantages of simple production process, good stability and wide application scenarios, and has a wide application prospect in the fields of daily disinfection, medical protection and public health products. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical scheme and advantages of the present application clearer, the present application is further described in detail below with specific examples.

[0022] Example 1: The preparation steps of the composite natural antibacterial synergist are as follows: S1: add 10g of β-cyclodextrin to 100g of deionized water, heat to 45℃, stir for 45 min at a rotation speed of 200 rpm, and obtain a β-cyclodextrin saturated solution after the reaction is completed; S2: 0.9g of cinnamon essential oil and 0.26g of thyme essential oil were added to 100g of the β-cyclodextrin saturated solution, the temperature was raised to 45°C, the stirring speed was 10000 rpm, and the reaction was stirred for 20 min, the stirring speed was 500 rpm, and the reaction was stirred for 2h, the reaction was completed, the temperature was lowered to 5°C, and the mixture was aged for 12h, then filtered and washed to obtain a mixture; S3: 5g of baicalin powder was added to 100g of the mixture, mixed uniformly, placed in a vacuum drying oven, the pressure was reduced to -0.08mpa, the temperature was raised to 40°C, and dried for 6h, then crushed to pass through an 80-100 mesh sieve to obtain a composite natural antibacterial synergist.

[0023] Example 2: The preparation steps of the composite natural antibacterial synergist are as follows: S1: 10g of β-cyclodextrin was added to 110g of deionized water, the temperature was raised to 50°C, and the reaction was stirred for 40 min at a stirring speed of 250 rpm, and the reaction was completed to obtain a β-cyclodextrin saturated solution; S2: 0.95g of cinnamon essential oil and 0.27g of thyme essential oil were added to 100g of the β-cyclodextrin saturated solution, the temperature was raised to 50°C, the stirring speed was 9000 rpm, and the reaction was stirred for 30 min, the stirring speed was 400 rpm, and the reaction was stirred for 2.5h, the reaction was completed, the temperature was lowered to 3°C, and the mixture was aged for 13h, then filtered and washed to obtain a mixture; S3: 5.3g of baicalin powder was added to 100g of the mixture, mixed uniformly, placed in a vacuum drying oven, the pressure was reduced to -0.08mpa, the temperature was raised to 43°C, and dried for 5h, then crushed to pass through an 80-100 mesh sieve to obtain a composite natural antibacterial synergist.

[0024] Example 3: The preparation steps of the composite natural antibacterial synergist are as follows: S1: 10g of β-cyclodextrin was added to 120g of deionized water, the temperature was raised to 55°C, and the reaction was stirred for 35 min at a stirring speed of 300 rpm, and the reaction was completed to obtain a β-cyclodextrin saturated solution; S2: 1g of cinnamon essential oil and 0.28g of thyme essential oil were added to 100g of the β-cyclodextrin saturated solution, the temperature was raised to 55°C, the stirring speed was 8000 rpm, and the reaction was stirred for 40 min, the stirring speed was 300 rpm, and the reaction was stirred for 3h, the reaction was completed, the temperature was lowered to 2°C, and the mixture was aged for 14h, then filtered and washed to obtain a mixture; S3: 5.6g of baicalin powder was added to 100g of the mixture, mixed uniformly, placed in a vacuum drying oven, the pressure was reduced to -0.08mpa, the temperature was raised to 45°C, and dried for 4h, then crushed to pass through an 80-100 mesh sieve to obtain a composite natural antibacterial synergist.

[0025] Example 4: A method for preparing a natural antibacterial ingredient-containing hand sanitizer gel S1: 100 g of xanthan gum was added to 1000 g of deionized water, heated to 40°C, stirred for 30 min, 500 g of aloe vera gel powder and 600 g of plant glycerol were added, and stirred for another 10 min, cooled to 30°C, and the water phase was obtained; S2: 1 g of the composite natural antibacterial agent powder (Example 1) was added to 1000 g of 75%vol ethanol, stirred at 300 rpm for 15 min, 0.5 g of lactic acid and 0.3 g of natural menthol were added, and stirred for 10 min, and the alcohol phase was obtained; S3: 200 g of the alcohol phase was added to 100 g of the water phase, the speed was increased to 300 rpm, and stirred for 8 min, the speed was increased to 600 rpm, and stirred for 15 min, a citric acid solution was added to adjust the pH to 5.5-6.5, the stirring was stopped, and the gel was allowed to stand for 4 h, and the hand sanitizer gel was obtained.

[0026] Example 5: A method for preparing a hand sanitizer gel containing natural antibacterial ingredients S1: 100 g of xanthan gum was added to 1000 g of deionized water, heated to 45°C, stirred for 25 min, 515 g of aloe vera gel powder and 700 g of plant glycerol were added, and stirred for another 15 min, cooled to 20-30°C, and the water phase was obtained; S2: 1.5 g of the composite natural antibacterial agent powder (Example 2) was added to 1000 g of 75%vol ethanol, stirred at 400 rpm for 13 min, 1 g of lactic acid and 0.5 g of natural menthol were added, and stirred for 8 min, and the alcohol phase was obtained; S3: 250 g of the alcohol phase was added to 100 g of the water phase, the speed was increased to 250 rpm, and stirred for 9 min, the speed was increased to 550 rpm, and stirred for 18 min, a citric acid solution was added to adjust the pH to 5.5-6.5, the stirring was stopped, and the gel was allowed to stand for 3 h, and the hand sanitizer gel was obtained.

[0027] Example 6: A method for preparing a hand sanitizer gel containing natural antibacterial ingredients S1: 100 g of xanthan gum was added to 1000 g of deionized water, heated to 50°C, stirred for 20 min, 530 g of aloe vera gel powder and 800 g of plant glycerol were added, and stirred for another 20 min, cooled to 20°C, and the water phase was obtained; S2: 2 g of the composite natural antibacterial agent powder (Example 3) was added to 1000 g of 75%vol ethanol, stirred at 500 rpm for 10 min, 1.5 g of lactic acid and 0.5 g of natural menthol were added, and stirred for 10 min, and the alcohol phase was obtained; S3: 300g of the alcohol phase was added to 100g of the water phase, the rotating speed was 300rpm, the temperature was raised to 30℃, the rotating speed was 200rpm, stirring for 10min, the rotating speed was raised to 500rpm, stirring for 20min, the citric acid solution was added, the pH was adjusted to 5.5-6.5, the stirring was stopped, and the product was left to stand for 4h to obtain the no-wash hand sanitizer gel.

[0028] Example 7: A preparation method of a no-wash hand sanitizer gel containing natural antibacterial ingredients S1: 100g of xanthan gum was added to 1000g of deionized water, the temperature was raised to 40℃, and stirring was performed for 30min, 500g of aloe vera gel powder and 600g of plant glycerol were added, and stirring was performed for another 10min, and the temperature was lowered to 30℃ to obtain the water phase; S2: 1g of the composite natural antibacterial agent powder (Example 1) and 0.86g of limonene were added to 1000g of 75%vol ethanol, the rotating speed was 300rpm, and stirring was performed for 15min, 0.5g of lactic acid and 0.3g of natural menthol were added, and stirring was performed for 10min to obtain the alcohol phase; S3: 200g of the alcohol phase was added to 100g of the water phase, the rotating speed was 200rpm, the temperature was raised to 20℃, the rotating speed was 300rpm, stirring was performed for 8min, the rotating speed was raised to 600rpm, stirring was performed for 15min, the citric acid solution was added, the pH was adjusted to 5.5-6.5, the stirring was stopped, and the product was left to stand for 4h to obtain the no-wash hand sanitizer gel.

[0029] Example 8: A preparation method of a no-wash hand sanitizer gel containing natural antibacterial ingredients S1: 100g of xanthan gum was added to 1000g of deionized water, the temperature was raised to 40℃, and stirring was performed for 30min, 500g of aloe vera gel powder, 600g of plant glycerol, 2.35g of D-panthenol and 0.88g of asiaticoside extract were added, and stirring was performed for another 10min, and the temperature was lowered to 30℃ to obtain the water phase; S2: 1g of the composite natural antibacterial agent powder (Example 1) was added to 1000g of 75%vol ethanol, the rotating speed was 300rpm, and stirring was performed for 15min, 0.5g of lactic acid and 0.3g of natural menthol were added, and stirring was performed for 10min to obtain the alcohol phase; S3: 200g of the alcohol phase was added to 100g of the water phase, the rotating speed was 200rpm, the temperature was raised to 20℃, the rotating speed was 300rpm, stirring was performed for 8min, the rotating speed was raised to 600rpm, stirring was performed for 15min, the citric acid solution was added, the pH was adjusted to 5.5-6.5, the stirring was stopped, and the product was left to stand for 4h to obtain the no-wash hand sanitizer gel.

[0030] Example 9: A preparation method of a no-wash hand sanitizer gel containing natural antibacterial ingredients S1: 100 g of xanthan gum and 0.42 g of gellan gum were added to 1000 g of deionized water, heated to 40°C, stirred for 30 min, 500 g of aloe vera gel powder and 600 g of plant glycerol were added, and stirred for another 10 min, and then cooled to 30°C to obtain the water phase; S2: 1 g of the composite natural antibacterial agent powder (Example 1) and 0.07 g of vitamin E were added to 1000 g of 75%vol ethanol, stirred at 300 rpm for 15 min, 0.5 g of lactic acid and 0.3 g of natural menthol were added, and stirred for 10 min to obtain the alcohol phase; S3: 200 g of the alcohol phase was added to 100 g of the water phase, the stirring speed was increased to 600 rpm, and the mixture was stirred for 15 min, then a citric acid solution was added to adjust the pH to 5.5-6.5, the stirring was stopped, and the mixture was allowed to stand for 4 h to obtain the hand sanitizer gel.

[0031] Comparative Example 1: This comparative example did not add a composite natural antibacterial synergist in the preparation process of a hand sanitizer gel containing natural antibacterial ingredients, and the other steps and parameters were the same as those of Example 4. The hand sanitizer gel was obtained.

[0032] Comparative Example 2: This comparative example directly added cinnamon essential oil and thyme essential oil in the preparation process of a hand sanitizer gel containing natural antibacterial ingredients, and the other steps and parameters were the same as those of Example 4. The hand sanitizer gel was obtained.

[0033] Comparative Example 3: This comparative example only replaced "xanthan gum" with "high molecular weight carbomer" in the preparation process of a hand sanitizer gel containing natural antibacterial ingredients, and the other steps and parameters were the same as those of Example 4. The hand sanitizer gel was obtained.

[0034] Comparative Example 4: This comparative example only replaced "20°C" with "45°C" in step S3 of the preparation process of a hand sanitizer gel containing natural antibacterial ingredients, and the other steps and parameters were the same as those of Example 4. The hand sanitizer gel was obtained.

[0035] Performance test: Antibacterial test: Referring to the test standard of "GB 27947-2020 Hygienic Requirements for Phenolic Disinfectants"; Test strains: Staphylococcus aureus, Escherichia coli, and Candida albicans; Preparation of bacterial suspension: diluted with sterile phosphate buffer to prepare a bacterial suspension with a concentration of 1.0×10 8Test bacterial suspension of CFU / mL; 1. Take 0.9 mL of each of the no-wash hand disinfection gels of Examples 4-9 and Comparative Examples 1-4, respectively, and warm them to 20℃±1℃, and keep them at this temperature for 5 min. Add 0.1 mL of the test bacterial suspension (containing about 1×10 8 CFU / mL) and mix well. After 1 min of action, add 8.0 mL of the neutralizing agent, which has been sterilized and pre-warmed to 20℃, and let stand at room temperature for 10 min. 2. Dilute the neutralized solution with sterile PBS to 10 -1 , 10 -2 , and 10 -3 times the sample solution. 3. Take 1.0 mL of the sample solution in each dilution test tube and inject it into two sterile plates, respectively. Pour 20 mL of nutrient agar medium, which has been cooled to 45℃-50℃, into each plate, mix well, and let stand to solidify. Place the plates in an incubator and warm them to 36±1℃. Incubate the bacteria for 48 h and the fungi for 72 h. 4. Positive control group: use 0.9 mL of sterile PBS instead of the sample, and follow the same steps as the test group. Negative control group: use 0.9 mL of the neutralizing agent instead of the sample, add 0.1 mL of the bacterial suspension, mix, and then dilute and culture directly.

[0036] 5. After the incubation is complete, count the colonies growing on the plates. Select plates with colony counts between 30 CFU and 300 CFU, count the colonies, and multiply by the corresponding dilution factor to obtain the number of viable bacteria per milliliter of the initial action solution (CFU / mL). 6. Calculate the killing logarithm (KL): N0: the average viable bacterial concentration of the positive control group (CFU / mL), N x : the average viable bacterial concentration after the specified time of the test group (CFU / mL) Table 1. Results of antibacterial tests of examples and comparative examples Stability test According to the test standard of GB / T 38499-2020 "Disinfectant stability test method", a high-performance liquid chromatograph is used. 1. Take 10 mL of each of the no-wash hand disinfection gels of Examples 4-9 and Comparative Examples 1-4, respectively, and place them in a constant-temperature incubator at 54±2℃. Test the ethanol content, cinnamaldehyde content, and baicalin content, and pH value of the samples at 0 d, 7 d, and 14 d using liquid chromatography. 2. Observe the treated sample under natural light or white light source, observe the color, transparency, uniformity of the sample, check whether there are phenomena such as delamination, precipitation, gel structure destruction, etc.

[0037] Table 2 Stability test results of examples and comparative examples (0 days) Table 3 Stability test results of examples and comparative examples (14 days) Skin irritation test According to the test standard of GB / T 16886.10-2017 Medical devices-Biological evaluation Part 10: Tests for irritation and skin sensitization; Experimental animals: 3 healthy adult rabbits, about 24h before the test, use an electric shaver to carefully remove the hair on both sides of the dorsal spine of the rabbit, with an area of about 3cm x 3cm on each side; Carefully remove the hair on both sides of the dorsal spine of the rabbit, with an area of about 3cm x 3cm on each side; 1. Take 0.5g of each of the leave-on hand disinfectant gels of Examples 4-9 and Comparative Examples 1-4, and evenly apply them to the left prepared depilated skin. Apply an equal amount of normal saline to the corresponding area on the right side. 2. Cover the applied material with a single layer of sterile absorbent gauze 4cm x 4cm, then fix it with non-irritating surgical tape, and finally wrap the entire back with a semi-closed bandage. After fixing, expose and contact for 4h; 3. After the exposure period ends, carefully remove the bandage and tape, gently wipe the test area with warm water moistened gauze, and observe and score the skin reaction of each test area at 1h, 24h and 48h after the removal of the applied material; 4. Scoring criteria: 5. Calculate the primary irritation index (PII) PII<0.5: can be judged as non-irritating; 0.5≤PII<2.0: can be judged as mild irritation; 2.0≤PII<5.0: can be judged as moderate irritation; PII≥5.0: can be judged as strong irritation.

[0038] Table 4 Test results of examples and comparative examples for irritation Data analysis: As can be seen from Tables 1-4, the natural antibacterial component-containing no-wash hand disinfection gel prepared by the application has more excellent comprehensive performance, showing high-efficiency broad-spectrum antibacterial property, excellent storage stability and mild and non-irritating skin feel; The antibacterial performance of Comparative Example 1 is significantly reduced due to the absence of the composite natural antibacterial synergist, and the reason is that the comparative example only relies on the single biochemical action of ethanol, lacks the synergistic effect of natural antibacterial components and the multi-target attack mechanism, and cannot achieve rapid and efficient broad-spectrum sterilization. Comparative Example 2 directly adds natural essential oil, resulting in serious deterioration of product stability, stratification and turbidity, and increased skin irritation, and the reason is that the unencapsulated essential oil is volatile and oxidized, and direct contact with the skin aggravates local irritation. Comparative Example 3 replaces natural xanthan gum with synthetic polymer carbomer, resulting in a decrease in product system compatibility, showing a slightly higher pH value, a slightly worse gel structure stability and a mild irritation to the skin, and the reason is that the synthetic matrix may introduce impurities and change the mildness and stability of the system. Comparative Example 4 uses a high-temperature process in the mixing step, resulting in degradation of some heat-sensitive natural active ingredients and a significant decrease in antibacterial performance, and the reason is that high temperature destroys the integrity of the encapsulation structure and the molecular activity of the natural ingredients, affecting the effectiveness and shelf life of the product.

[0039] Example 7 significantly enhances the potential inactivation ability of enveloped viruses while maintaining excellent antibacterial properties by adding natural limonene. The reason is that limonene can effectively destroy the viral lipid envelope, forming a synergistic antiviral mechanism with cinnamon essential oil and thyme essential oil, broadening the antibacterial spectrum and being suitable for scenarios requiring stronger viral protection such as the flu season.

[0040] Example 8 further reduces the skin irritation index to 0.18 while maintaining high-efficiency disinfection by introducing D-panthenol and asiaticoside, showing extreme mildness and repair function. The reason is that panthenol and asiaticoside can synergistically promote skin barrier repair and deep moisturizing, effectively neutralizing the dryness irritation caused by ethanol, achieving the triple effect of "disinfection-repair-moisturizing", and being particularly suitable for medical staff with sensitive hand skin or requiring frequent disinfection.

[0041] Example 9 achieves the best physical stability and antioxidant property by compounding gellan gum and xanthan gum as the gel matrix and adding vitamin E, and the reason is that gellan gum and xanthan gum produce a synergistic thickening effect, and the gel network structure is more stable; vitamin E as a natural antioxidant effectively protects natural antibacterial components from oxidative degradation, prolonging the shelf life of the product.

[0042] In summary, embodiments 7-9 respectively strengthen the antiviral efficacy, skin repair strength and system stability of the base application, proving that the formula system of the application has good expandability and functional designability, and can meet the diversified high-end needs of the market.

[0043] Those skilled in the art will understand that the above discussion of any of the embodiments is merely exemplary in nature and is not intended to suggest the scope of the application, which is defined by the appended claims; under the concept of the application, the technical features of the above embodiments or different embodiments can also be combined, the steps can be implemented in any order, and there are many other changes of different aspects of the application as described above, which are not provided in details for the sake of brevity.

[0044] The present application is intended to cover all such alternatives, modifications, and variations as fall within the broad scope of the appended claims. Accordingly, any one of the steps of the application can be performed in any order, and the scope of the present application should be construed based on the appended claims.

Claims

1. A hand sanitizing gel containing natural antibacterial ingredients, characterized in that, It is composed of the following components in parts by weight: 65-75 parts of 75% vol ethanol, 1-2 parts of compound natural antibacterial synergist, 1-1.5 parts of xanthan gum, 5-8 parts of aloe vera gel powder, 8-12 parts of vegetable glycerin, and 0.05-0.1 parts of natural menthol.

2. The hand sanitizer gel containing natural antibacterial ingredients according to claim 1, characterized in that, The preparation steps of the compound natural antibacterial synergist are as follows: Step A1: Add β-cyclodextrin to deionized water, heat to 45-55℃, stir for 35-45 min to obtain a saturated β-cyclodextrin solution; Step A2: Add cinnamon essential oil and thyme essential oil to a saturated β-cyclodextrin solution, heat to 45-55℃, stir at high speed for 20-40 min, stir at low speed for 2-3 h, and when the reaction is complete, cool to 2-5℃, let stand and age for 12-14 h, filter, wash, and obtain a mixture. Step A3: Add baicalin powder to the mixture, mix evenly, heat to 40-45℃, dry for 4-6 hours, pulverize through an 80-100 mesh sieve to obtain a compound natural antibacterial synergist.

3. The hand sanitizer gel containing natural antibacterial ingredients according to claim 2, characterized in that, The mass ratio of β-cyclodextrin to deionized water in step A1 is 1:10-12.

4. The hand sanitizer gel containing natural antibacterial ingredients according to claim 2, characterized in that, The mass ratio of cinnamon essential oil, thyme essential oil and β-cyclodextrin saturated solution in step A2 is 0.009-0.01:0.0026-0.0028:

1.

5. The hand sanitizer gel containing natural antibacterial ingredients according to claim 2, characterized in that, The mass ratio of baicalin powder to the mixture in step A3 is 0.05-0.056:

1.

6. A method for preparing a hand sanitizing gel containing natural antibacterial ingredients according to any one of claims 1-5, characterized in that, The preparation steps are as follows: Step S1: Add xanthan gum to deionized water, heat to 40-50℃, stir for 20-30 minutes, add aloe vera gel powder and vegetable glycerin, stir until completely dissolved, cool to 20-30℃ to obtain the aqueous phase; Step S2: Add the compound natural antibacterial agent powder to 75% vol ethanol, stir for 10-15 min, add lactic acid and natural menthol, stir for 8-10 min, and obtain the alcohol phase; Step S3: Add the alcohol phase to the aqueous phase, stir at low speed, heat to 20-30℃, stir for 8-10 minutes, rotate at high speed, stir for 15-20 minutes, add citric acid solution, adjust the pH to 5.5-6.5, stop stirring, let stand for 2-4 hours, and obtain the hand sanitizer gel.

7. The method for preparing a hand sanitizer gel containing natural antibacterial ingredients according to claim 6, characterized in that, The mass ratio of xanthan gum, aloe vera gel powder and vegetable glycerin in step S1 is 1:5-5.3:6-8.

8. The method for preparing a hand sanitizer gel containing natural antibacterial ingredients according to claim 6, characterized in that, The mass ratio of the compound natural antibacterial powder, 75% vol ethanol, lactic acid and natural menthol in step S2 is 0.001-0.002:1:0.0005-0.0015:0.0003-0.0005.

9. The method for preparing a hand sanitizer gel containing natural antibacterial ingredients according to claim 6, characterized in that, The mass ratio of the alcohol phase to the aqueous phase in step S3 is 2-3:1.

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