CN111388379A - Food-grade no-clean hand sanitizer and preparation method thereof - Google Patents
Food-grade no-clean hand sanitizer and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q17/00—Barrier preparations; Preparations brought into direct contact with the skin for affording protection against external influences, e.g. sunlight, X-rays or other harmful rays, corrosive materials, bacteria or insect stings
- A61Q17/005—Antimicrobial preparations
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/005—Preparations for sensitive skin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/10—Washing or bathing preparations
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Dermatology (AREA)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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Abstract
The invention discloses a food-grade no-clean hand sanitizer and a preparation method thereof, and belongs to the technical field of cleaning products. The preparation method comprises the following steps: juicing fruits, mixing with water, and sterilizing to obtain sterile fruit juice; inoculating lactobacillus into the sterile fruit juice, and fermenting; centrifuging the fermented mixture, adding ethanol into the supernatant, precipitating overnight, centrifuging, and rotary evaporating the supernatant to obtain the final product. The food-grade no-clean hand sanitizer disclosed by the invention has broad-spectrum antibacterial activity and an obvious antibacterial effect, and meanwhile, different types of hand sanitizers can be produced according to different varieties of fruits, so that the product types are rich, and the fruit nutritional ingredients contained in the product ingredients have a skin-care effect and are suitable for wide crowds. The food-grade no-clean hand sanitizer has the advantages of simple production process, low cost, no toxicity in the whole production process of food, high safety, great practical value in the actual industrial production process, and suitability for popularization and application.
Description
Technical Field
The invention relates to the technical field of cleaning products, in particular to a food-grade no-clean hand sanitizer and a preparation method thereof.
Background
In daily life and work, the hands have the most chance of contacting with external bacteria, viruses and dirt and are easy to be polluted, 80 thousands of bacteria exist on a pair of unwashed hands, and if the hands are not washed, the hands can be carried on the human body along with food, so that the health of the human body is influenced. The air also contains a lot of bacteria, and the hands are exposed to the air and also can be attached with a lot of bacteria, so the hands are washed frequently. Especially washing hands before and after meals.
In general, people wash hands under the condition of water, but sometimes people do not find water conveniently when people need to wash hands urgently in real life, for example, when people go out for travel and take a bus, particularly outdoor work in desert plateau areas finds water more difficultly, and under the condition, a washing product which can solve the problem of washing hands without water, namely a washing-free hand sanitizer, is needed. The water-free hand sanitizer can wash hands without being washed by water, and compared with the common hand sanitizer, the water-free hand sanitizer is not limited by water resources, can clean hands anytime and anywhere, is increasingly popular with people, and gradually increases the market demand.
However, the non-toxic, no-clean and bacteriostatic hand sanitizer in the market at present mainly comprises ethanol products, but ethanol is volatile and has an irritant effect on skin, the skin epidermis component structure is easily damaged after long-time use, and the use population is limited, especially infants with delicate skin.
Disclosure of Invention
In view of the above, the invention aims to provide a food-grade no-clean hand sanitizer and a preparation method thereof.
Through research, the invention provides the following technical scheme:
1. a preparation method of a food-grade no-clean hand sanitizer comprises the following steps:
s1, juicing fruits, adding water, mixing, and sterilizing at high temperature and high pressure to obtain sterile fruit juice;
s2, inoculating lactobacillus with antibacterial activity into the sterile fruit juice, and then fermenting at room temperature;
s3, centrifuging the mixture fermented in the S2, and taking supernatant;
s4, adding ethanol into the supernatant of the S3, uniformly stirring, precipitating overnight, centrifuging, taking the supernatant, and performing rotary evaporation to obtain the food-grade no-clean hand sanitizer.
Preferably, in S1, the fruit is one or more of pineapple, melon, ginseng fruit, papaya, cantaloupe, passion fruit, pear, watermelon, peach, loquat, kiwi fruit, apple, jujube, dragon fruit, banana, and grape.
Preferably, in the step S1, the volume ratio of the fruit juice to the water is 1: 0-2. Wherein, the volume ratio of fruit juice and water can be adjusted according to the water content in the actual fruit, and fruit water content is high, the reducible volume of adding water, and fruit water content is low, the volume of multiplicable adding water.
Preferably, in the step S1, the temperature of the high-temperature and high-pressure sterilization treatment is 110-125 ℃, and the time is 10-20 min. Among them, the high-temperature and high-pressure sterilization treatment is intended to remove microorganisms contained in fruits.
Preferably, the lactic acid bacteria are one or more of lactobacillus, streptococcus lactis, bifidobacterium and pediococcus. Wherein, the strains inoculated in the S2 comprise strains with the effects of both lactic acid bacteria and probiotics.
Preferably, in the S2, the fermentation temperature under the room temperature condition is 25-37 ℃, and the fermentation time is 5-7 days.
Preferably, in the step S3, the rotation speed of the centrifugation is 6000-12000 rpm, and the time is 5-10 min.
Preferably, in the step S4, the ethanol solution is a food grade ethanol solution, and the volume of the added ethanol is 60-85% of the total volume.
Preferably, the concentration of the food grade ethanol is 95-100%. Wherein, the purpose of adding the food grade ethanol is to remove the sugar of fruits in the fermentation liquor.
Preferably, in the step S4, the temperature of rotary evaporation is 40-60 ℃. Aims at removing all ethanol and condensing and recycling the ethanol.
Preferably, in the step S4, the rotation speed of the centrifugation is 6000-12000 rpm, and the time is 5-10 min.
2. The food-grade no-clean hand sanitizer prepared by the method.
The invention has the beneficial effects that:
1) the food-grade no-clean hand sanitizer can effectively inhibit various pathogenic bacteria, has broad-spectrum antibacterial activity and obvious antibacterial effect, and meanwhile, different types of hand sanitizers can be produced according to different varieties of fruits, so that the product types are rich, and the fruit nutritional ingredients contained in the product ingredients have the skin care effect, so that the food-grade no-clean hand sanitizer is wide in applicable population, especially infants with delicate skin;
2) the food-grade no-clean hand sanitizer can obviously and effectively kill methicillin-resistant staphylococcus aureus (MRSA) ATCC1717 and polymyxin-resistant escherichia coli (carrying MCR-1 resistance genes), so that the food-grade no-clean hand sanitizer has great practical value in drug-resistant bacteria high-risk places such as hospitals where people come in and go out;
3) the preparation method of the food-grade no-clean hand sanitizer is prepared by fermenting fruits, has simple production process and low production cost, is food non-toxic in the whole production process, has high safety, and is suitable for popularization and application in the actual industrial production process.
Drawings
FIG. 1 is a diagram showing the analysis of the antibacterial activity of the leave-in hand sanitizer of the present invention for the antibacterial activity of antibiotics;
FIG. 2 is a diagram showing the effect of the wash-free hand sanitizer of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of a food-grade no-clean hand sanitizer comprises the following steps:
s1, cutting pineapples into pieces, mixing and juicing, adding drinking water with the same amount as the pineapple juice, mixing, and sterilizing at 121 ℃ under high temperature and high pressure for 15min to obtain sterile pineapple juice;
s2, inoculating lactobacillus with antibacterial activity into the sterile pineapple juice, and then fermenting for 7 days at the temperature of 30 ℃;
s3, centrifuging the mixture fermented in the S2 for 8min at the rotation speed of 8000rpm, and taking supernatant;
s4, adding food-grade ethanol into the supernatant of S3, wherein the adding amount of the ethanol is 70% of the final volume, uniformly stirring, standing overnight for precipitation, centrifuging for 10min at the rotation speed of 8000rpm, and taking the supernatant for rotary evaporation to obtain the pineapple-flavored food-grade hand sanitizer.
Correlation detection analysis
1) Bacteriostatic spectrum of no-clean hand sanitizer
The pineapple-flavored no-wash hand sanitizer sample prepared in example 1 was diluted to 40AU/m L, and the bacteriostatic activity against pathogenic bacteria was measured by the oxford cup method, with the results shown in table 1.
As can be seen from the analysis in Table 1, the hand sanitizer shows bacteriostatic activity on various pathogenic bacteria and can inhibit the various pathogenic bacteria. The pathogenic bacteria to be inhibited include Listeria monocytogenes, Staphylococcus aureus, Microbacterium oxydans, enterococcus faecalis, enterococcus faecium, Escherichia coli, Salmonella, Klebsiella pneumoniae, Klebsiella aerogenes, Klebsiella variicola, Pseudomonas aeruginosa, Morganella morganii, Acinetobacter johnsonii, Achromobacter xylosoxidans, stenotrophomonas maltophilia, Proteus mirabilis, Enterobacter cloacae, etc. Thus, the pineapple-flavored no-wash hand sanitizer prepared in example 1 has broad-spectrum antibacterial activity, and therefore, the food-grade no-wash hand sanitizer prepared by the invention is also an antibacterial hand sanitizer.
TABLE 1 antibacterial spectrum of wash-free hand sanitizer against pathogenic bacteria
| Indicator bacterium | Diameter of bacteriostatic circle (mm) |
| Gram-positive bacteria | |
| Listeria monocytogenes (L isteria monocytogenes) | 11.6±0.4 |
| Staphylococcus aureus MRSA (Staphylococcus aureus) | 11.7±0.5 |
| Microbacterium oxydans (Microbacterium paraoxydans) | 14.8±0.9 |
| Enterococcus faecalis (Enterococcus faecalis) | 15.1±0.7 |
| Enterococcus faecium (Enterococcus faecalis) | 11.4±0.4 |
| Gram-negative bacteria | |
| Escherichia coli O157: H7(Escherichia coli O157: H7) | 12.9±0.3 |
| Salmonella (Salmonella) | 11.8±0.1 |
| Klebsiella pneumoniae (Klebsiella pneumoniae) | 11.0±0.2 |
| Klebsiella aerogenes (Klebsiella aerogenes) | 10.9±0.5 |
| Klebsiella variicola (Klebsiella variicola) | 11.5±0.4 |
| Pseudomonas aeruginosa (Pseudomonas aeruginosa) | 15.2±0.7 |
| Morganella Morganella (Morganella morganii) | 15.4±0.2 |
| Acinetobacter johnsonii (Acinetobacter johnsonii) | 14.9±0.4 |
| Achromobacter xylosoxidans (Achromobacter xylosoxidans) | 13.0±0.1 |
| Stenotrophomonas maltophilia (Stenotrophomonas maltophilia) | 15.0±0.2 |
| Proteus mirabilis (Proteus mirabilis) | 12.9±0.8 |
| Enterobacter cloacae (Enterobacter cloacae) | 11.6±0.2 |
2) Bactericidal activity of no-clean hand sanitizer against antibiotic antibacterial property
The specific operation comprises a, respectively inoculating overnight-cultured methicillin-resistant Staphylococcus aureus (MRSA) ATCC1717 and polymyxin-resistant Escherichia coli (carrying MCR-1 resistance gene) into fresh L B broth, and culturing to logarithmic phase OD600nmB, respectively centrifuging, collecting thalli, and suspending in sterile physiological saline to obtain two drug-resistant bacteria suspensions, c, respectively taking 1m L of the non-wash hand sanitizer prepared in example 1, adding the two drug-resistant bacteria suspensions, treating for 30min at room temperature, d, taking 100 mu L of the treated bacteria suspensions, coating the bacteria suspensions on L B agar plates, and culturing at the constant temperature of 37 ℃ for 12h, wherein the control group is physiological saline instead of the non-wash hand sanitizer, and the results are shown in figure 1.
In FIG. 1, FIG. 1-A0And FIG. 1-B0Respectively, a control group for culturing methicillin-resistant staphylococcus aureus (MRSA) ATCC1717 and polymyxin-resistant escherichia coli, and an experimental group for culturing methicillin-resistant staphylococcus aureus (MRSA) ATCC1717 and polymyxin-resistant escherichia coli, to which a wash-free hand lotion is added, are respectively shown in figure 1-A and figure 1-B. From FIG. 1-A0As can be seen from the comparative observation and analysis of FIG. 1-A, the leave-in hand sanitizer prepared in example 1 can obviously and effectively kill a large amount of methicillin-resistant Staphylococcus aureus (MRSA)0As can be seen from comparative observation and analysis in FIG. 1-B, the leave-on hand sanitizer prepared in example 1 can completely kill colibacillus resistant to polymyxin. Therefore, the pineapple-flavor wash-free hand sanitizer prepared in the embodiment 1 can effectively kill methicillin-resistant staphylococcus aureus and polymyxin-resistant escherichia coli, so that the prepared wash-free hand sanitizer can be used by consumers in and out of high-risk places with drug-resistant bacteria such as hospitals.
3) Use effect of no-clean hand sanitizer
3m L the leave-in hand cleanser obtained in example 1 was applied to the palm and repeatedly rubbed for 1 minute, and then the user pressed the finger on L B agar plate and incubated at 37 ℃ for 12 hours, after washing the control group with tap water, the user pressed the finger on L B agar plate and the results were shown in FIG. 2.
In FIG. 2, FIG. 2-A0And FIG. 2-A is a control group and an experimental group cultured after washing with a wash-free hand cleanser, respectively, from FIG. 2-A0As can be seen from comparative analysis in FIG. 2-A, compared with tap water rinsing, the no-wash hand sanitizer can significantly reduce the content of microorganisms on hands, thereby proving that the food-grade no-wash hand sanitizer prepared in example 1 has an obvious bacteriostatic effect.
Example 2
The steps in this example are the same as those in example 1 except that the pineapple is replaced by watermelon, melon, ginseng fruit, papaya, cantaloupe, passion fruit, pear, peach, loquat, kiwi, apple, jujube, dragon fruit, banana, or grape.
Comparative example 1
The procedure of this example was the same as example 1 except that the pineapple was replaced with mango, persimmon, orange, shea, pomegranate or guava.
The antibacterial activity of the wash-free hand sanitizer of different fruit types is determined by taking the soft rot bacterium, namely the fruit mucilaginosus, as an indicator bacterium and using an Oxford cup method. The results are shown in Table 2.
As can be seen from the analysis in table 2, the 16 fruit hand-washing-free hand-washing liquids prepared in examples 1 and 2 all have bacteriostatic activity against the soft rot fungi, i.e., pectin bacilli, and the bacteriostatic circle diameters of the pineapples, the melons, the ginseng fruits, the papayas, the hami melons, the passion fruits, the pears, the watermelons and the peaches are all larger than 20mm, while the hand-washing-free hand-washing liquids prepared from the mangoes, the persimmons, the oranges, the avocados, the pomegranates or the guavas in comparative example 1 have no bacteriostatic activity against the soft rot fungi, thereby proving that the bacteriostatic activity of the hand-washing-free hand-washing liquids prepared from different fruits is different against the soft.
TABLE 2 bacteriostatic spectrum of hand-washing-free liquid for fruit of different types against soft rot pathogen
In conclusion, the food-grade no-clean hand sanitizer prepared by the invention can effectively inhibit various pathogenic bacteria, has broad-spectrum antibacterial activity and obvious antibacterial effect, and meanwhile, different types of hand sanitizers can be produced according to different varieties of fruits, so that the product types are rich, and the fruit nutritional ingredients contained in the product ingredients have the skin care effect, so that the food-grade no-clean hand sanitizer is suitable for a wide range of people, especially infants with delicate skin. The food-grade no-clean hand sanitizer can obviously and effectively kill methicillin-resistant staphylococcus aureus (MRSA) ATCC1717 and polymyxin-resistant escherichia coli (carrying MCR-1 resistance genes), so that the food-grade no-clean hand sanitizer has great practical value in drug-resistant bacteria high-risk places such as hospitals where people come in and go out. The preparation method is prepared by fermenting fruits, the production process is simple, the production cost is low, the whole production process is food non-toxic, the safety is high, and the preparation method has great practical value in the actual industrial production process and is suitable for popularization and application.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention is not limited thereto. The equivalent substitution or change made by the technical personnel in the technical field on the basis of the invention is all within the protection scope of the invention. The protection scope of the invention is subject to the claims.
Claims (9)
1. A preparation method of a food-grade no-clean hand sanitizer is characterized by comprising the following steps:
s1, juicing fruits, adding water, mixing, and sterilizing at high temperature and high pressure to obtain sterile fruit juice;
s2, inoculating lactobacillus with antibacterial activity into the sterile fruit juice, and then fermenting at room temperature;
s3, centrifuging the mixture fermented in the S2, and taking supernatant;
s4, adding ethanol into the supernatant of the S3, uniformly stirring, precipitating overnight, centrifuging, taking the supernatant, and performing rotary evaporation to obtain the food-grade no-clean hand sanitizer.
2. The method for preparing a food-grade no-clean hand sanitizer according to claim 1, wherein in the step S1, the fruit is one or more of pineapple, melon, ginseng fruit, papaya, cantaloupe, passion fruit, pear, watermelon, peach, loquat, kiwi, apple, jujube, dragon fruit, banana and grape.
3. The preparation method of the food-grade no-clean hand sanitizer according to claim 1, wherein the volume ratio of the fruit juice to the water in the S1 is 1: 0-2.
4. The preparation method of the food-grade no-clean hand sanitizer according to claim 1, wherein in the step S1, the temperature of the high-temperature and high-pressure sterilization treatment is 110-125 ℃ and the time is 10-20 min.
5. The method for preparing a food-grade no-clean hand sanitizer according to claim 1, wherein the lactic acid bacteria are one or more of lactobacillus, streptococcus lactis, bifidobacterium and pediococcus.
6. The preparation method of the food-grade no-clean hand sanitizer according to claim 1, wherein in the step S2, the fermentation temperature is 25-37 ℃ under the room temperature condition, and the fermentation time is 5-7 days.
7. The preparation method of the food-grade no-clean hand sanitizer according to claim 1, wherein in S3, the rotation speed of centrifugation is 6000-12000 rpm, and the time is 5-10 min.
8. The preparation method of the food-grade no-clean hand sanitizer according to claim 1, wherein in the step S4, the ethanol is food-grade ethanol, and the volume of the ethanol added is 60-85% of the total volume.
9. A food grade hands-free composition prepared by the process of any one of claims 1 to 8.
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