CN110559401A - Anti-inflammation and antibacterial sugarcane vinegar cream - Google Patents

Abstract

The invention discloses an anti-inflammatory and antibacterial sugarcane vinegar cream, and relates to the technical field of pharmaceutical preparations. The cream comprises the following raw materials: oil phase composition, water phase composition, sugarcane vinegar concentrated solution, magnolia alba extract and active additive; wherein, every 50g of the cream contains the raw materials of the following components: 4-6g of oil phase composition, 5-7g of water phase composition, 6-9g of sugarcane vinegar concentrated solution, 1-3g of magnolia denudata extract, 2-4g of onion extract, 0.2-0.5g of active additive and the balance of water. The cream has the effects of inhibiting bacteria, relieving itching, diminishing inflammation and removing swelling, and the sugarcane vinegar concentrated solution in the product is matched with the magnolia denudata and onion extract to improve the oxidation resistance, so that the cream can be stored for a long time without adding an external preservative and is not easy to deteriorate.

Description

Anti-inflammation and antibacterial sugarcane vinegar cream

[ technical field ] A method for producing a semiconductor device

The invention relates to the technical field of pharmaceutical preparations, and in particular relates to an anti-inflammatory and antibacterial sugarcane vinegar cream.

[ background of the invention ]

at present, most of the ointments for treating skin pruritus, red swelling and the like caused by mosquito bites and the like are chemical products, most of the ointments also contain hormone components, and although the effects are quick, the side effects are more, and the long-term use safety is low. Therefore, the anti-inflammatory and antipruritic ointment containing the pure natural component extract is the current development trend.

The sugarcane original vinegar is rich in various amino acids, organic acids, vitamins, polyphenol compounds, flavonoid compounds, calcium, iron, phosphorus and other elements, is rich in nutrition, has a good health-care effect, and can diminish inflammation, inhibit bacteria and promote skin repair, so that the sugarcane original vinegar is a good healthy natural raw material. However, the original sugarcane vinegar is not developed into the itching relieving plaster at present.

[ summary of the invention ]

aiming at the problems, the technical problem to be solved by the invention is to provide the anti-inflammatory and bacteriostatic sugarcane vinegar cream which is prepared from healthy pure natural plants serving as raw materials and has the effects of diminishing inflammation, inhibiting bacteria and relieving itching.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

an antiinflammatory and antibacterial caulis Sacchari sinensis vinegar cream comprises oil phase composition, water phase composition, caulis Sacchari sinensis vinegar concentrated solution, flos Micheliae Albae extract, Bulbus Allii Cepae extract, active additive and water; wherein, every 50g of the cream contains the raw materials of the following components: 4-6g of oil phase composition, 5-7g of water phase composition, 6-9g of sugarcane vinegar concentrated solution, 1-3g of magnolia denudata extract, 1-3g of onion extract, 0.2-0.5g of active additive and the balance of water.

Preferably, every 50g of the anti-inflammatory and antibacterial sugarcane vinegar cream comprises 5g of an oil-phase composition, 6g of a water-phase composition, 7g of a sugarcane vinegar concentrated solution, 2g of a magnolia denudata extract, 2g of an onion extract, 0.3g of an active additive and the balance of water.

Further, the oil phase composition is composed of the following raw materials in parts by weight: 2-3 parts of emulsifying wax, 3-5 parts of squalane, 2-3 parts of polyethylene glycol stearate, 1-2 parts of cetostearyl alcohol, 1-2 parts of methyl silicone oil, 1-3 parts of hydrogenated oil and 2-4 parts of isooctyl palmitate. The ratio of octadecanol to hexadecanol in the hexadecanol is: 50-70% of octadecanol: 20-35% cetyl alcohol; the balance being tetradecanol.

further, the water phase composition consists of the following raw materials in parts by weight: 0.5-1.5 parts of carbomer, 3-6 parts of glycerol, 0.1-0.2 part of xanthan gum, 1-3 parts of triethanolamine and 20-25 parts of water.

further, the active additive is composed of the following raw materials in parts by weight: 0.5-1.5 parts of alcohol, 0.1-0.2 part of propyl ester and 0.1-0.2 part of methyl ester.

Further, the preparation method of the sugarcane vinegar concentrated solution comprises the following steps: sterilizing fresh squeezed sugarcane juice at high temperature, adjusting sugar degree to 18-25 ° Bx, adding Saccharomyces cerevisiae at a ratio of 0.8g:1L, and adding activated acetic acid bacteria at a ratio of 5g:1L to obtain fermentation raw material; fermenting the fermentation raw material at 28-30 deg.C for 2-3 days, fermenting at 15-20 deg.C for 2-4 days, and fermenting at 30-32 deg.C for 5-7 days; filtering out impurities in the fermented product after fermentation to obtain sugarcane original vinegar, heating and concentrating the obtained sugarcane original vinegar under 0.02-0.04Mpa to 1/3 of the original volume, and cooling the concentrated solution to below 50 deg.C to obtain the concentrated solution of sugarcane vinegar.

the fermentation is carried out in three temperature stages in the preparation process, the fermentation temperature is selected to be 28-30 ℃ in the first stage, the fermentation temperature is selected to be 15-20 ℃ in the second temperature stage, and in the fermentation process of the two stages, the saccharomycetes and the acetic acid bacteria can still keep good growth rate, so that the acid-producing probiotics have stronger and stronger acid-producing capability in the low-temperature fermentation process of the first two stages. And further, when the temperature is raised in the third stage for fermentation, on one hand, more active organic acids, gamma-aminobutyric acid and other active ingredients can be generated through fermentation, and on the other hand, more organic acids can be generated to inhibit or even kill bacteria.

Further, the preparation method of the magnolia denudata extract comprises the following steps: drying fresh magnolia denudata at 55-65 ℃ for 3-5h, adding an ethanol solution with the volume concentration of 60-70% and the mass of 6-8 times of that of the dried magnolia denudata, soaking for 20-24h, and concentrating the soaking solution to 1/4 of the original volume to obtain the magnolia denudata extract.

further, the preparation method of the onion extract comprises the following steps: pulverizing dried onion slices, sieving with 60-80 mesh sieve, extracting with 10-15 times of 70% ethanol under high voltage pulse electric field for 5-25min, pulse voltage of 10kV, pulse width of 20-60 μ s, electric field intensity of 20-30kV/cm, and pulse number of 4-9 to obtain flavone glycoside; vacuum concentrating the extractive solution for 1.10-1.15 times, and spray drying to obtain Bulbus Allii Cepae extract.

Further, the preparation method of the cream comprises the following steps:

(1) preparing an oil phase: weighing all raw materials for forming the oil phase, mixing the raw materials, putting the mixture into a beaker, putting the beaker into a water bath kettle, heating and dissolving the beaker at the temperature of 82-87 ℃, and preserving heat for 10-18 minutes to obtain the oil phase for later use;

(2) preparing an aqueous phase: soaking carbomer in corresponding weight parts in water for 8-10 hours to obtain a material A; adding glycerol, xanthan gum and triethanolamine in corresponding weight parts into the material A to obtain a material B, placing the material B in a beaker, heating the material B in a water bath at 82-87 ℃ for 10-18 minutes, and continuously stirring in the heating process to obtain a water phase for later use;

(3) Preparing an active additive: weighing corresponding parts by weight of alcohol, methyl ester and propyl ester, and fully dissolving the propyl ester and the methyl ester in the alcohol to obtain an active additive for later use;

(4) Mixing the oil phase and the water phase: slowly adding the oil phase into the water phase at 82-87 ℃, continuously stirring in the adding process until the emulsification is complete, and homogenizing for 12-16 minutes by using a homogenizer to obtain a material C;

(5) Preparing the sugarcane vinegar cream: and (3) after the temperature is reduced to 42-46 ℃, adding the sugarcane vinegar concentrated solution, the magnolia denudata extract, the onion extract and the active additive into the material C, homogenizing for 15 minutes, and standing overnight to obtain the sugarcane vinegar emulsifiable paste.

further, the pH of the sugarcane vinegar concentrated solution is adjusted to 3-4.5 before use.

The use method of the product comprises the following steps: for external application, apply the appropriate amount to the skin where it is needed.

The product is light yellow paste, has no obvious layering after centrifugation, and has light flower fragrance.

the product is stored in a dry place at normal temperature, and the quality guarantee period is 24 months.

the emulsifying condition of the product is detected by centrifugation, the paste is stable, no obvious layering occurs by centrifugation, the detected pH value is 4.8, and the pH value is 4.90 after a one-week heat-resistant cold-resistant alternative test; pH after one week of light 4.91.

compared with the prior art, the invention has the following beneficial effects:

1. The emulsifiable paste has the effects of inhibiting bacteria, relieving itching, diminishing inflammation and removing swelling, the sugarcane vinegar concentrated solution and the magnolia denudata extract in the product are matched to act, the sugarcane juice is rich in polyphenol and flavonoid substances and has strong oxidation resistance, on the basis, the magnolia denudata extract and the onion extract are matched, the three can generate a synergistic effect, the oxidation resistance of the product is improved, the product can be stored for a long time without adding an external preservative, and the product is not easy to deteriorate.

2. The cream has good inhibition effect on staphylococcus aureus, escherichia coli, hemolytic streptococcus, white streptococcus and the like.

[ detailed description ] embodiments

The following examples are provided to further illustrate the embodiments of the present invention.

Example 1

The anti-inflammatory and antibacterial sugarcane vinegar cream comprises an oil phase composition, a water phase composition, a sugarcane vinegar concentrated solution, a magnolia denudata extract, an active additive and water; wherein, every 50g of the cream contains the raw materials of the following components: 4g of oil phase composition, 5g of water phase composition, 6g of sugarcane vinegar concentrated solution, 1g of magnolia denudata extract, 1g of onion extract, 0.2g of active additive and the balance of water;

Wherein the oil phase composition consists of the following raw materials in parts by weight: 2 parts of emulsifying wax, 3 parts of squalane, 2 parts of polyethylene glycol stearate, 1 part of cetostearyl alcohol, 1 part of methyl silicone oil, 1 part of hydrogenated oil and 2 parts of isooctyl palmitate; the water phase composition consists of the following raw materials in parts by weight: 0.5 part of carbomer, 3 parts of glycerol, 0.1 part of xanthan gum, 1 part of triethanolamine and 20 parts of water; the active additive comprises the following raw materials in parts by weight: 0.5 portion of alcohol, 0.1 portion of propyl ester and 0.1 portion of methyl ester.

The preparation method of the sugarcane vinegar concentrated solution comprises the following steps: sterilizing fresh squeezed sugarcane juice at high temperature, adjusting sugar degree to 18 ° Bx, adding Saccharomyces cerevisiae at a material-liquid ratio of 0.8g:1L, and adding activated acetic acid bacteria at a material-liquid ratio of 5g:1L to obtain fermentation raw material; then fermenting the fermentation raw material at 28 deg.C for 2 days, fermenting at 15 deg.C for 2 days, and fermenting at 30 deg.C for 5 days; filtering out impurities in the fermented product after fermentation to obtain sugarcane original vinegar, heating and concentrating the obtained sugarcane original vinegar to 1/3 of the original volume under 0.02Mpa, and cooling the concentrated solution to below 50 ℃ to obtain the sugarcane vinegar concentrated solution.

The preparation method of the magnolia denudata extract comprises the following steps: drying fresh magnolia denudata at 55 ℃ for 3h, adding an ethanol solution with the volume concentration of 60% and the amount of 6 times that of the dried magnolia denudata, soaking for 20h, and concentrating the soaking solution to 1/4 of the original volume to obtain the magnolia denudata extract.

The preparation method of the onion extract comprises the following steps: pulverizing dried onion slices, sieving with 60 mesh sieve, extracting with 10 times of 70% ethanol under conditions of pulse time of 5min, pulse voltage of 10kV, pulse width of 20 μ s, electric field strength of 20kV/cm, and pulse number of 4 to obtain flavone glycoside; concentrating the extractive solution under vacuum for 1.10 times, and spray drying to obtain Bulbus Allii Cepae extract.

The preparation method of the cream comprises the following steps:

(1) Preparing an oil phase: weighing all raw materials for forming the oil phase, mixing the raw materials, putting the mixture into a beaker, putting the beaker into a water bath kettle, heating and dissolving the beaker at the temperature of 82-87 ℃, and preserving heat for 10 minutes to obtain the oil phase for later use;

(2) Preparing an aqueous phase: soaking carbomer in corresponding weight part in water for 8 hours to obtain material A; adding glycerol, xanthan gum and triethanolamine in corresponding weight parts into the material A to obtain a material B, placing the material B in a beaker, heating the material B in water bath at 82 ℃ for 10 minutes, and continuously stirring in the heating process to obtain a water phase for later use;

(3) preparing an active additive: weighing corresponding parts by weight of alcohol, methyl ester and propyl ester, and fully dissolving the propyl ester and the methyl ester in the alcohol to obtain an active additive for later use;

(4) mixing the oil phase and the water phase: slowly adding the oil phase into the water phase at 82 ℃, continuously stirring in the adding process until the emulsification is complete, and homogenizing for 12 minutes by using a homogenizer to obtain a material C;

(5) preparing the sugarcane vinegar cream: and (3) after the temperature is reduced to 42 ℃, adding the sugarcane vinegar concentrated solution, the magnolia denudata extract, the onion extract and the active additive into the material C, homogenizing for 15 minutes, and standing overnight to obtain the sugarcane vinegar emulsifiable paste.

Example 2

the anti-inflammatory and antibacterial sugarcane vinegar cream comprises an oil phase composition, a water phase composition, a sugarcane vinegar concentrated solution, a magnolia denudata extract, an active additive and water; wherein, every 50g of the cream contains the raw materials of the following components: 5g of oil phase composition, 6g of water phase composition, 7g of sugarcane vinegar concentrated solution, 2g of magnolia denudata extract, 2g of onion extract, 0.3g of active additive and the balance of water;

Wherein the oil phase composition consists of the following raw materials in parts by weight: 2.5 parts of emulsifying wax, 4 parts of squalane, 2.5 parts of polyethylene glycol stearate, 1.5 parts of cetostearyl alcohol, 1.5 parts of methyl silicone oil, 2 parts of hydrogenated oil and 3 parts of isooctyl palmitate; the water phase composition consists of the following raw materials in parts by weight: 1 part of carbomer, 4 parts of glycerol, 0.1 part of xanthan gum, 2 parts of triethanolamine and 22 parts of water; the active additive comprises the following raw materials in parts by weight: 1 part of alcohol, 0.1 part of propyl ester and 0.1 part of methyl ester.

The preparation method of the sugarcane vinegar concentrated solution comprises the following steps: sterilizing fresh squeezed sugarcane juice at high temperature, adjusting sugar degree to 25 ° Bx, adding Saccharomyces cerevisiae at a material-liquid ratio of 0.8g:1L, and adding activated acetic acid bacteria at a material-liquid ratio of 5g:1L to obtain fermentation raw material; then fermenting the fermentation raw material at 29 ℃ for 3 days, fermenting at 17 ℃ for 3 days, and finally fermenting at 32 ℃ for 7 days; filtering out impurities in the fermented product after fermentation to obtain sugarcane original vinegar, heating and concentrating the obtained sugarcane original vinegar to 1/3 of the original volume under 0.03Mpa, and cooling the concentrated solution to below 50 ℃ to obtain the sugarcane vinegar concentrated solution.

The preparation method of the magnolia denudata extract comprises the following steps: drying fresh magnolia denudata at 65 ℃ for 5h, adding an ethanol solution with the mass of 7 times and the volume concentration of 70% of the dried magnolia denudata, soaking for 24h, and concentrating the soaking solution to 1/4 of the original volume to obtain the magnolia denudata extract.

the preparation method of the onion extract comprises the following steps: pulverizing dried onion slices, sieving with 70 mesh sieve, extracting with 12 times of 70% ethanol under high-voltage pulse electric field for 15min, 10kV pulse voltage, 40 μ s pulse width, 25kV/cm electric field strength, and 5 pulse number to obtain flavone glycoside; concentrating the extractive solution under vacuum for 1.12 times, and spray drying to obtain Bulbus Allii Cepae extract.

the preparation method of the cream comprises the following steps:

(1) preparing an oil phase: weighing all raw materials forming the oil phase, mixing the raw materials, putting the mixture into a beaker, putting the beaker into a water bath kettle, heating and dissolving the beaker at the temperature of 85 ℃, and preserving heat for 14 minutes to obtain the oil phase for later use;

(2) Preparing an aqueous phase: soaking carbomer in corresponding weight parts in water for 9 hours to obtain a material A; adding glycerol, xanthan gum and triethanolamine in corresponding weight parts into the material A to obtain a material B, placing the material B in a beaker, heating the material B in water bath at 85 ℃ for 14 minutes, and continuously stirring in the heating process to obtain a water phase for later use;

(3) Preparing an active additive: weighing corresponding parts by weight of alcohol, methyl ester and propyl ester, and fully dissolving the propyl ester and the methyl ester in the alcohol to obtain an active additive for later use;

(4) Mixing the oil phase and the water phase: slowly adding the oil phase into the water phase at 85 ℃, continuously stirring in the adding process until the emulsification is complete, and homogenizing for 15 minutes by using a homogenizer to obtain a material C;

(5) Preparing the sugarcane vinegar cream: and (3) after the temperature is reduced to 44 ℃, adding the sugarcane vinegar concentrated solution, the magnolia denudata extract, the onion extract and the active additive into the material C, homogenizing for 15 minutes, and standing overnight to obtain the sugarcane vinegar emulsifiable paste.

Example 3

the anti-inflammatory and antibacterial sugarcane vinegar cream comprises an oil phase composition, a water phase composition, a sugarcane vinegar concentrated solution, a magnolia denudata extract, an active additive and water; wherein, every 50g of the cream contains the raw materials of the following components: 6g of oil phase composition, 7g of water phase composition, 9g of sugarcane vinegar concentrated solution, 3g of magnolia denudata extract, 3g of onion extract, 0.5g of active additive and the balance of water;

Wherein the oil phase composition consists of the following raw materials in parts by weight: 3 parts of emulsifying wax, 5 parts of squalane, 3 parts of polyethylene glycol stearate, 2 parts of cetostearyl alcohol, 2 parts of methyl silicone oil, 3 parts of hydrogenated oil and 4 parts of isooctyl palmitate; the water phase composition consists of the following raw materials in parts by weight: 1.5 parts of carbomer, 6 parts of glycerol, 0.2 part of xanthan gum, 3 parts of triethanolamine and 20-25 parts of water; the active additive comprises the following raw materials in parts by weight: 1.5 parts of alcohol, 0.2 part of propyl ester and 0.2 part of methyl ester.

The preparation method of the sugarcane vinegar concentrated solution comprises the following steps: sterilizing fresh squeezed sugarcane juice at high temperature, adjusting sugar degree to 22 ° Bx, adding Saccharomyces cerevisiae at a material-liquid ratio of 0.8g:1L, and adding activated acetic acid bacteria at a material-liquid ratio of 5g:1L to obtain fermentation raw material; then fermenting the fermentation raw material at 30 ℃ for 3 days, fermenting at 20 ℃ for 4 days, and finally fermenting at 32 ℃ for 7 days; filtering out impurities in the fermented product after fermentation to obtain sugarcane original vinegar, heating and concentrating the obtained sugarcane original vinegar to 1/3 of the original volume under 0.04Mpa, and cooling the concentrated solution to below 50 ℃ to obtain the sugarcane vinegar concentrated solution.

the preparation method of the magnolia denudata extract comprises the following steps: drying fresh magnolia denudata at 60 ℃ for 4h, adding an ethanol solution with the mass of 8 times and the volume concentration of 65% of the dried magnolia denudata, soaking for 22h, and concentrating the soaking solution to 1/4 of the original volume to obtain the magnolia denudata extract.

The preparation method of the onion extract comprises the following steps: pulverizing dried onion slices, sieving with 80 mesh sieve, extracting with 15 times of 70% ethanol under high-voltage pulse electric field for 25min, with pulse voltage of 10kV, pulse width of 60 μ s, electric field intensity of 30kV/cm, and pulse number of 9 to obtain flavone glycoside; concentrating the extractive solution under vacuum for 1.15, and spray drying to obtain Bulbus Allii Cepae extract.

The preparation method of the cream comprises the following steps:

(1) Preparing an oil phase: weighing all raw materials forming the oil phase, mixing the raw materials, putting the mixture into a beaker, putting the beaker into a water bath kettle, heating and dissolving the beaker at the temperature of 87 ℃, and preserving heat for 18 minutes to obtain the oil phase for later use;

(2) Preparing an aqueous phase: soaking carbomer in corresponding weight parts in water for 10 hours to obtain a material A; adding glycerol, xanthan gum and triethanolamine in corresponding weight parts into the material A to obtain a material B, placing the material B in a beaker, heating the material B in water bath at 87 ℃ for 18 minutes, and continuously stirring in the heating process to obtain a water phase for later use;

(3) Preparing an active additive: weighing corresponding parts by weight of alcohol, methyl ester and propyl ester, and fully dissolving the propyl ester and the methyl ester in the alcohol to obtain an active additive for later use;

(4) mixing the oil phase and the water phase: slowly adding the oil phase into the water phase at 87 ℃, continuously stirring in the adding process until the emulsification is complete, and homogenizing for 16 minutes by using a homogenizer to obtain a material C;

(5) Preparing the sugarcane vinegar cream: and (3) after the temperature is reduced to 46 ℃, adding the sugarcane vinegar concentrated solution, the magnolia denudata extract, the onion extract and the active additive into the material C, homogenizing for 15 minutes, and standing overnight to obtain the sugarcane vinegar emulsifiable paste.

The physical and chemical indexes of the creams prepared in the embodiments 1, 2 and 3 are as follows:

Appearance and properties: a pale yellow viscous paste; the relative density (20 ℃) is 0.98-1.15, and the viscosity is proper; the pH value is 5-6; has light flower fragrance, and no odor or discoloration.

And (3) stability of a finished product: packaging 50g of the extract in a glass bottle, and preserving at 3-5 ℃ and 37-55 ℃ for 5 days respectively to observe that no layering or emulsification occurs.

II, toxicological test: after the hair on the back of the white mouse is cut off, the creams prepared in the examples 1, 2 and 3 are respectively applied on the skin on the back, and the applied part is observed to have no symptoms such as redness and swelling, allergy and the like compared with the non-applied part.

thirdly, bacteriostasis test:

strain: the staphylococcus aureus, the escherichia coli, the hemolytic streptococcus and the white streptococcus liquid are all provided by microorganisms of Guangxi agricultural academy of sciences.

Culture medium: the beef extract agar culture medium is provided by microorganisms of Guangxi agricultural academy of sciences.

the method comprises the following steps: the size of the zone of inhibition was measured by a filter paper method.

Respectively taking 1mL of staphylococcus aureus, escherichia coli, hemolytic streptococcus and white streptococcus bacteria liquid, respectively injecting the staphylococcus aureus, escherichia coli, hemolytic streptococcus and white streptococcus bacteria liquid onto a plate containing a beef extract agar culture medium, uniformly coating, respectively soaking sterile filter paper into diluted emulsion in the groups 1, 2 and 3, respectively (the diluted emulsion is obtained by mixing the cream prepared in the embodiments 1, 2 and 3 and water in a weight ratio of 1: 5), taking out, and flatly placing the diluted emulsion on the plate coated with the bacteria liquid; control 1 was prepared by immersing sterile filter paper in a dilute antibiotic solution (antibiotic solution prepared by mixing penicillin and water at a weight ratio of 1: 5); control group 2 was prepared by immersing sterile filter paper in sterile water; then, inverting each plate, putting the plates into an incubator, adjusting to appropriate temperature and humidity, standing and culturing for 2 days, measuring the diameter of each inhibition zone, and obtaining the results shown in table 1:

TABLE 1 diameter of each group of zone of inhibition (mm)

Table 1 shows: the sizes of the inhibition zones of the groups 1, 2 and 3 are not much different from those of antibiotics, and the emulsifiable paste has stronger inhibition effects on staphylococcus aureus, escherichia coli, hemolytic streptococcus and white streptococcus.

Fourthly, use effect:

to illustrate the anti-inflammatory and antipruritic effects of the cream of the invention, the applicant carried out the following tests:

the selected subjects were 60, all of whom had no serious disease, 30 cases of men and women, and the age was 20-60 years. The subjects had one of the following symptoms: prurigo, insect bite, dry skin pruritus.

the using method comprises the following steps: the cream is applied to the affected part 3 times a day, and the result is observed and recorded.

Effect determination criteria:

1. the effect is shown: the affected part has no symptoms of pruritus, red swelling and the like after 1-2 days, and the skin begins to recover and is obviously improved.

2. The method has the following advantages: the symptoms of pruritus, red swelling and the like are all improved in 3-6 days.

3. And (4) invalidation: no improvement in symptoms.

As a result: the cream is used by all 60 patients, the effect is obvious 33, the effect is 24, the effect is ineffective 3, the total effective rate is 95%, and no adverse reaction exists in all cases. Therefore, the cream has the effects of inhibiting bacteria, relieving itching, diminishing inflammation and removing swelling.

Influence of raw materials on shelf life

And (3) experimental design: the test is divided into a first group, a second group, a third group, a comparison group 1, a comparison group 2 and a comparison group 3, and the first group, the second group and the third group are respectively prepared into cream by adopting the raw materials and the method of the embodiment 1, the embodiment 2 and the embodiment 3; the raw materials for preparing the comparative group 1 do not contain the magnolia denudata extract; in the preparation of the comparison group 2, clindamycin (conventional antibiotic) is adopted to replace the sugarcane vinegar concentrated solution; comparative group 3 was prepared using the same amount of potassium sorbate (conventional preservative) instead of magnolia alba extract. Comparative examples 1, 2 and 3 were prepared in the same manner as in example 3 except for the raw materials and preparation method. Storing the obtained cream in a dry place at normal temperature, counting the appearance and smell of each group after storing for 12 months, and counting the quality guarantee period of each group, wherein the quality guarantee period is the time from the date of filling to the time when the cream has color change and peculiar smell. The results are shown in Table 2:

TABLE 2 deterioration of each group

table 2 statistics of the first, second and third groups show: the cream disclosed by the invention is light yellow in appearance, has light flower fragrance and has a shelf life of 24 months. The third group showed that, compared with comparative groups 1 and 3: the magnolia denudata extract has the oxidation resistance and the corrosion resistance, can prevent the cream from being oxidized and deteriorated, has the effect equivalent to that of the conventional preservative, and can replace the conventional chemical preservative to use. The third group compared to comparative group 2 shows that: the magnolia denudata extract is matched with other antibacterial and itching-relieving components and has poorer quality guarantee effect than the sugarcane vinegar concentrated solution, namely the magnolia denudata extract is matched with the sugarcane vinegar concentrated solution and can improve the oxidation resistance, so that the active components of the emulsifiable paste are more stable and are less prone to being oxidized and decomposed, and the quality guarantee period is longer.

The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.

Claims (10)

1. An anti-inflammatory and bacteriostatic sugarcane vinegar cream is characterized by comprising an oil phase composition, a water phase composition, a sugarcane vinegar concentrated solution, a magnolia denudata extract and an active additive; wherein, every 50g of the cream contains 4-6g of oily phase composition, 5-7g of aqueous phase composition, 6-9g of sugarcane vinegar concentrated solution, 1-3g of magnolia denudata extract, 1-3g of onion extract, 0.2-0.5g of active additive and the balance of water.

2. the anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in claim 1, wherein each 50g of the cream comprises 5g of oil phase composition, 6g of water phase composition, 7g of sugarcane vinegar concentrated solution, 2g of magnolia alba extract, 2g of onion extract, 0.3g of active additive and the balance of water.

3. The anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in claim 1, wherein the oil phase composition is prepared from the following raw materials in parts by weight: 2-3 parts of emulsifying wax, 3-5 parts of squalane, 2-3 parts of polyethylene glycol stearate, 1-2 parts of cetostearyl alcohol, 1-2 parts of methyl silicone oil, 1-3 parts of hydrogenated oil and 2-4 parts of isooctyl palmitate.

4. The anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in claim 1, wherein the water phase composition is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of carbomer, 3-6 parts of glycerol, 0.1-0.2 part of xanthan gum, 1-3 parts of triethanolamine and 20-25 parts of water.

5. the anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in claim 1, wherein the active additive is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of alcohol, 0.1-0.2 part of propyl ester and 0.1-0.2 part of methyl ester.

6. the anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in claim 1, wherein the preparation method of the sugarcane vinegar concentrated solution comprises the following steps: sterilizing fresh squeezed sugarcane juice at high temperature, adjusting sugar degree to 18-25 ° Bx, adding Saccharomyces cerevisiae at a ratio of 0.8g:1L, and adding activated acetic acid bacteria at a ratio of 5g:1L to obtain fermentation raw material; fermenting the fermentation raw material at 28-30 deg.C for 2-3 days, fermenting at 15-20 deg.C for 2-4 days, and fermenting at 30-32 deg.C for 5-7 days; filtering out impurities in the fermented product after fermentation to obtain sugarcane original vinegar, heating and concentrating the obtained sugarcane original vinegar under 0.02-0.04Mpa to 1/3 of the original volume, and cooling the concentrated solution to below 50 deg.C to obtain the concentrated solution of sugarcane vinegar.

7. The anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in claim 1, wherein the magnolia denudata extract is prepared by the following steps: drying fresh magnolia denudata at 55-65 ℃ for 3-5h, adding an ethanol solution with the volume concentration of 60-70% and the mass of 6-8 times of that of the dried magnolia denudata, soaking for 20-24h, and concentrating the soaking solution to 1/4 of the original volume to obtain the magnolia denudata extract.

8. The anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in claim 1, wherein the onion extract is prepared by the following steps: pulverizing dried onion slices, sieving with 60-80 mesh sieve, extracting with 10-15 times of 70% ethanol under high voltage pulse electric field for 5-25min, pulse voltage of 10kV, pulse width of 20-60 μ s, electric field intensity of 20-30kV/cm, and pulse number of 4-9 to obtain flavone glycoside; vacuum concentrating the extractive solution for 1.10-1.15 times, and spray drying to obtain Bulbus Allii Cepae extract.

9. An anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in any one of claims 1 to 8, wherein the cream is prepared by the following method:

(1) Preparing an oil phase: weighing all raw materials for forming the oil phase, mixing the raw materials, putting the mixture into a beaker, putting the beaker into a water bath kettle, heating and dissolving the beaker at the temperature of 82-87 ℃, and preserving heat for 10-18 minutes to obtain the oil phase for later use;

(2) preparing an aqueous phase: soaking carbomer in corresponding weight parts in water for 8-10 hours to obtain a material A; adding glycerol, xanthan gum and triethanolamine in corresponding weight parts into the material A to obtain a material B, placing the material B into a beaker, and heating the material B in a water bath at 82-87 ℃ for 10-18 minutes to obtain a water phase for later use;

(3) Preparing an active additive: weighing corresponding parts by weight of alcohol, methyl ester and propyl ester, and fully dissolving the propyl ester and the methyl ester in the alcohol to obtain an active additive for later use;

(4) Mixing the oil phase and the water phase: slowly adding the oil phase into the water phase at 82-87 ℃, continuously stirring in the adding process until the emulsification is complete, and homogenizing for 12-16 minutes by using a homogenizer to obtain a material C;

(5) preparing the sugarcane vinegar cream: and (3) after the temperature is reduced to 42-46 ℃, adding the sugarcane vinegar concentrated solution, the magnolia denudata extract, the onion extract and the active additive into the material C, homogenizing for 15 minutes, and standing overnight to obtain the sugarcane vinegar emulsifiable paste.

10. The anti-inflammatory and bacteriostatic sugarcane vinegar cream as claimed in claim 9, wherein the sugarcane vinegar concentrated solution is adjusted to pH 3-4.5 before use.