CN111494258A

CN111494258A - Antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing natural extract and vitamin C and preparation method thereof

Info

Publication number: CN111494258A
Application number: CN202010286125.0A
Authority: CN
Inventors: 赵国盛
Original assignee: Zhejiang Aishan Commodity Co ltd
Current assignee: Zhejiang Aishan Commodity Co ltd
Priority date: 2020-04-13
Filing date: 2020-04-13
Publication date: 2020-08-07

Abstract

The invention discloses an antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing a natural extract and vitamin C, which comprises the following raw materials: natural extracts and vitamin C mixtures; the natural extract comprises liquorice, grape seed extract, scutellaria baicalensis, ginkgo leaf extract and grapefruit, wherein the liquorice: grape seed extract: scutellaria baicalensis: ginkgo leaf extract: grapefruit, 1: 3: 2: 5: 2; the vitamin C mixture comprises anhydrous citric acid, vitamin C, ascorbic acid, refined salt and lactic acid. The antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing the natural extract and the vitamin C has very outstanding antiseptic effect on escherichia coli, staphylococcus aureus, pseudomonas aeruginosa, candida albicans and aspergillus niger strains, has an antibacterial effect on porphyromonas gingivalis, streptococcus mutans and helicobacter pylori strains, can be used as an antibacterial agent in oral cavities, can replace the existing chemical preservative, and has a simple process for mass production of natural preservatives.

Description

Antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing natural extract and vitamin C and preparation method thereof

Technical Field

The invention relates to the technical field of natural preservatives, in particular to antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing natural extracts and vitamin C and a preparation method thereof.

Background

In many products such as foods, pharmaceuticals, daily necessities, cosmetics, etc., which are widely used around our lives, preservatives that are allowed to be used by the human body are added in order to prevent changes in the internal physical properties of the products and to preserve the products for a long time. Most cosmetics use chemical preservatives such as hydroxybenzoate to prevent deterioration of the product, but the side effects of these preservatives on skin irritation are becoming more serious and consumer aversion is becoming more serious. Preservatives are additives used in a broad sense for food, pharmaceutical and cosmetic products to maintain nutrition and freshness and to prevent deterioration and spoilage of products, and are additives used in a narrow sense for inhibiting the growth of microorganisms such as bacteria, molds and yeasts, and for preserving food and pharmaceutical products to inhibit the growth of spoilage microorganisms or for sterilization. The ideal condition of the preservative is that the preservative is harmless to human bodies, does not damage the quality of products due to the addition of the preservative, and has an effect even if only a trace amount of the preservative is used. Due to the above problems, consumers have recently increased the counter sensitivity of using chemical preservatives or additives, but the interest in natural preservatives to inhibit microbial growth has proliferated. However, most of natural active substances used as natural preservatives cannot be commercialized due to problems such as coloring matter, low stability, narrow antibacterial spectrum, and reformation, and only a very small portion of the DF-100 of the manglietia extract and grapefruit extract is commercialized. The necessity of adopting a new biotechnology-based preservative instead of the existing chemical preservative is gradually increasing, and development and research of natural preservatives such as various Chinese herbal medicines or mountain grass medicines which are harmless to the human body are required. In view of the above, there is a need for an antibacterial, bacteriostatic and anti-halitosis toothpaste prepared by mixing natural extracts and vitamin C.

Disclosure of Invention

The invention aims to provide an antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing a natural extract and vitamin C and a preparation method thereof, which has very outstanding antiseptic effect on escherichia coli, staphylococcus aureus, pseudomonas aeruginosa, candida albicans and aspergillus niger strains, has antibacterial effect on porphyromonas gingivalis, streptococcus mutans and helicobacter pylori strains, can be used as an antibacterial agent in oral cavity, can replace the existing chemical preservative, and has simple process for mass production of natural preservatives.

In order to achieve the aim, the invention provides an antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing natural extract and vitamin C, which comprises the following raw materials: natural extracts and vitamin C mixtures;

the natural extract comprises liquorice, grape seed extract, scutellaria baicalensis, ginkgo leaf extract and grapefruit, wherein the liquorice comprises the following components in percentage by mass: grape seed extract: scutellaria baicalensis: ginkgo leaf extract: grapefruit, 1: 3: 2: 5: 2;

the vitamin C mixture comprises anhydrous citric acid, vitamin C, ascorbic acid, refined salt and lactic acid.

Preferably, the natural extract further comprises tea extract and magnolol.

Preferably, the vitamin C mixture comprises 50-70 parts by weight of anhydrous citric acid, 10-30 parts by weight of vitamin C, 10-30 parts by weight of ascorbic acid, 5-7 parts by weight of refined salt and 0.3-0.6 part by weight of lactic acid.

A method for preparing antibacterial, bacteriostatic and halitosis-resisting toothpaste by mixing natural extract and vitamin C comprises the following steps:

s1, extracting effective components of liquorice, grape seed extract, scutellaria baicalensis, ginkgo leaf extract and grapefruit, and mixing the effective components in a ratio of 1: 3: 2: 5: 2 to 100 parts by weight of natural extract;

s2, adding lactic acid into anhydrous citric acid to obtain anhydrous citric acid, adding refined salt into vitamin C to obtain a first culture, adding a second culture of ascorbic acid and vitamin C into the first culture to obtain a third culture, and mixing the third culture and the anhydrous citric acid to obtain a vitamin C mixture;

s3, adding 20-60 parts by weight of mixed vitamin C mixture into 100 parts by weight of natural extract to prepare the natural preservative.

Preferably, the preparation of the natural extract in step S1 includes the following steps:

(1) respectively quantifying liquorice, grape seed extract, scutellaria baicalensis, ginkgo leaf extract and grapefruit, and then cleaning and drying the liquorice, grape seed extract, scutellaria baicalensis, ginkgo leaf extract and grapefruit with purified water;

(2) adding 300-600ml of 60-80% ethanol into Glycyrrhrizae radix, grape seed extract, Scutellariae radix, folium Ginkgo extract and grapefruit raw materials, and extracting effective components at 3-5 deg.C for 2-4 days;

(3) filtering effective components of Glycyrrhrizae radix, grape seed extract, Scutellariae radix, folium Ginkgo extract and grapefruit with pressure reducer and fertilizer paper, and concentrating with rotary concentrator to obtain high concentration extract;

(4) filtering the concentrated high concentration extract with fertilizer paper, and quantifying with distilled water;

(5) the respective extracts consisting of quantitative licorice, grape seed extract, scutellaria, ginkgo leaf extract and grapefruit were mixed in a ratio of 1: 3: 2: 5: 2 to form a natural extract.

Preferably, the preparation of the vitamin C mixture in step S2 includes the following steps:

(1) preparing 50-70 parts by weight of anhydrous citric acid at the temperature of purified water of 20-30 ℃, adding 0.3-0.6 part by weight of lactic acid, and culturing at room temperature for 1-2 days to obtain the anhydrous citric acid;

(2) adding 5-7 parts by weight of refined salt into 10-30 parts by weight of vitamin C, and culturing at room temperature for 2-3 days to obtain a first culture;

(3) culturing 10-30 weight parts of ascorbic acid vitamin C at room temperature for 2-3 days to obtain a second culture;

(4) mixing the first culture and the second culture to obtain a third culture;

(5) adding a third culture into the cultured anhydrous citric acid, and stirring at low speed for 15-25 minutes to obtain a vitamin C mixture.

Preferably, the refined salt in the step (2) is prepared under the conditions that the temperature of purified water is 60-70 ℃ and the air pressure is 7-8.

Preferably, the ascorbic acid vitamin C in the step (3) is prepared under the condition that the temperature of purified water is 60-70 ℃ and 7-8 air pressures.

Therefore, the antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing the natural extract and the vitamin C and the preparation method thereof have very outstanding antiseptic effect on escherichia coli, staphylococcus aureus, pseudomonas aeruginosa, candida albicans and aspergillus niger strains, have antibacterial effect on porphyromonas gingivalis, streptococcus mutans and helicobacter pylori strains, can be used as an antibacterial agent in oral cavity, can replace the existing chemical preservative, and has simple process for mass production of natural preservatives.

The technical solution of the present invention is further described in detail by the following embodiments and the accompanying drawings.

Drawings

FIG. 1 is a process flow diagram of the present invention;

FIG. 2 is a photograph showing the results of an antibacterial activity test using a natural antibacterial preservative in which grapefruit extract and vitamin C are mixed by a paper method;

FIG. 3 is a photograph showing the result of the antibacterial test of helicobacter pylori;

FIG. 4 is a photograph showing the result of an antibacterial test on Porphyromonas gingivalis;

FIG. 5 is a photograph showing the result of an antibacterial test for Streptococcus mutans;

the front photographs in fig. 3,4 and 5 are all control groups, and the rear photographs are experimental groups of the invention.

Detailed Description

The technical solution of the present invention is further illustrated by the accompanying drawings and examples.

The invention provides an antibacterial, bacteriostatic and halitosis-resisting toothpaste prepared by mixing a natural extract and vitamin C, which comprises the following raw materials: natural extracts and vitamin C mixtures; the natural extract comprises liquorice, grape seed extract, scutellaria baicalensis, ginkgo leaf extract and grapefruit, wherein the liquorice: grape seed extract: scutellaria baicalensis: ginkgo leaf extract: grapefruit, 1: 3: 2: 5: 2; the vitamin C mixture comprises anhydrous citric acid, vitamin C, ascorbic acid, refined salt and lactic acid.

Further, the natural extract also includes tea extract and magnolol.

50-70 parts of anhydrous citric acid, 10-30 parts of vitamin C, 10-30 parts of ascorbic acid, 5-7 parts of refined salt and 0.3-0.6 part of lactic acid in the vitamin C mixture.

the preparation method of the natural extract comprises the following steps:

the preparation of the vitamin C mixture comprises the following steps:

(2) adding 5-7 weight parts of refined salt into 10-30 weight parts of vitamin C, and culturing at room temperature for 2-3 days to obtain first culture, wherein the refined salt is prepared by purified water at 60-70 deg.C under 7-8 atmospheric pressure;

(3) culturing 10-30 weight parts of ascorbic acid vitamin C at room temperature for 2-3 days to obtain a second culture, wherein the ascorbic acid vitamin C is prepared by pure water at 60-70 deg.C under 7-8 atmospheric pressure;

(4) mixing the first culture and the second culture to obtain a third culture;

The liquorice contains abundant vitamins A, B, C and the like, can keep the skin moist and smooth due to glucose and fructose, has effective effects on whelk, dermatitis, eczema, miliaria and the like, and also has the effects of whitening and calming the skin; licorice has a detoxifying effect and an obvious inflammatory effect, can improve skin problems, and is a representative ingredient of Chinese herbal medicine cosmetics.

The grape seed is rich in amino acids, vitamins and minerals, and has health promoting and skin caring effects. The grape seed essence contains a large amount of proanthocyanidin OPC, and the proanthocyanidin protects human skin and is prevented from being attacked by free radicals; this function makes the skin more elastic and immune to the harsh environment. Grape seed acne removal does not mean that grape seeds can directly remove acne, but grape seed extract is used for removing acne. The grape seed extract is prepared by refining effective active nutritional ingredients extracted from natural grape seeds and main raw materials such as vitamin E, and is a novel high-efficiency natural antioxidant substance which can not be synthesized in a human body and is extracted from the grape seeds. Can effectively resist skin oxidation aging and wrinkle. In addition, the anthocyanin can repair injured collagen and elastic fibers, has the best effect in the weather of strong ultraviolet irradiation, and can keep skin white and healthy. Therefore, the grape seed capsule mask has the whitening effect. Grape seed extract (OPC) essence is one of important raw materials in acne-removing products, has super-strong oxidation resistance, has the reputation of skin vitamins and oral cosmetics, protects collagen, improves the elasticity and luster of skin, whitens, moisturizes and removes freckles; reducing wrinkles and keeping the skin smooth; removing acne and healing scar. Enhancing skin resistance and immunity, and preventing and treating skin allergy and various dermatoses; enhancing the radiation resistance of the skin and preventing ultraviolet ray from invading; procyanidin (OPC), a main extract of grape seeds, has the effects of whitening and removing freckles, is 50 times of vitamin E and 20 times of vitamin C due to the super-strong oxidation resistance, can delay aging and prevent arteriosclerosis, is also called as skin vitamin, has the characteristics of fat solubility and water solubility, and has super-strong whitening and freckle removing effects.

The scutellaria refers to roots of prunella vulgaris and plant scutellaria, mainly has the effects of removing free radicals (preventing aging), resisting inflammation, resisting bacteria, resisting oxidation, whitening, resisting aging, preserving moisture and the like, and is also frequently used as a natural preservative of the korean prescription. Recently, they have been used as antiseptics, but they are often used in acne-removing cosmetics and acne-removing cosmetics.

The dry leaf extract of Ginkgo biloba of Ginkgoaceae is light yellow brown flowable powder, has bitter taste, and has effects of promoting blood circulation, removing blood stasis, and dredging collaterals.

The grapefruit contains vitamin C and red lycopene, and has antioxidant effect.

Meanwhile, the vitamin C mixture consists of 50-70 parts by weight of anhydrous citric acid, 10-30 parts by weight of vitamin C, 10-30 parts by weight of ascorbic acid, 5-7 parts by weight of refined salt and 0.3-0.6 part by weight of lactic acid. In the present example, vitamin C can promote metabolism and protect cells. However, it is preferable to use vitamin C in an amount of 99.0% or more as indicated. The anhydrous citric acid can eliminate water molecules, the acidity of the anhydrous citric acid with the content of 99.5 percent is higher than that of the general anhydrous citric acid, and the sterilization and detoxification effects can be improved. It is desirable that the effect of increasing the antioxidant be achieved by using 95.0 to 105.0% of the labeled amount of lactic acid. The mixing ratio of the anhydrous citric acid, the vitamin C and the lactic acid is used as a reducing agent of metal ions, hydroxyl groups are generated, the hydroxyl groups interfere the activity of enzymes in cell membranes, the function of the cell membranes is weakened, the respiration of bacterial cells is prevented at a certain concentration, and the normal growth of bacteria is inhibited. In the proportion of the vitamin C mixture and 100 parts by weight of the natural extract, when the vitamin C is less than 20 parts by weight, the preservative effect on escherichia coli/staphylococcus aureus/pseudomonas aeruginosa/candida albicans/aspergillus niger is good, but the preservative effect is not obvious in staphylococcus aureus and aspergillus niger, so that the application is not recommended.

In addition, if the vitamin C is 60 parts by weight or more in the ratio of the vitamin C mixture to 100 parts by weight of the natural extract, it is not recommended to be practiced in an economical aspect because the preservative effect is not significant in Staphylococcus aureus and Aspergillus niger.

Example 1

Preservative Activity test of Natural extract (NP-5) 1ml of the Natural extract of the present invention was taken out and mixed with 9ml of each of the culture solutions of Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans and Aspergillus niger, and the culture solution of the strain added at this time was about 1.0 × 10 in concentration⁵The content of the extract was 10% by volume of the whole. The mixed extract is stored at 25 deg.C, and 1ml is respectively added after 3 days/1 week/2 weeks/3 weeksIn a solid medium. Coli, staphyloccus aureus, pseudomonas aeruginosa at this time were cultured on tryptic soy agar medium, candida albicans, aspergillus niger on PDA solid medium. Culturing Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa at 37 deg.C for 2 days, culturing Candida albicans, and Aspergillus niger at 27 deg.C for 3 days, and counting cells after culturing to show antiseptic effect of natural extract [ Table 1 ]]。

TABLE 1

-: zero, +: low, + +: medium, +++: height of

	Escherichia coli	Staphylococcus aureus	Pseudomonas aeruginosa	Human Candida albicans	Aspergillus niger
						Natural extract	+++	++	+++	++	++

As shown in Table 1, Escherichia coli Staphylococcus aureus Pseudomonas aeruginosa Candida albicans Aspergillus niger

The natural extracts ++++++++++, are analyzed approximately as a result of the preservative function of E.coli/Staphylococcus aureus/Pseudomonas aeruginosa and Candida albicans/Aspergillus niger. The natural extract (NP-5) showed a considerable preservative effect in Escherichia coli/Pseudomonas aeruginosa, as well as a moderate preservative effect against Staphylococcus aureus and Candida albicans/Aspergillus niger.

Example 2

The preservative activity of the vitamin C mixture is tested by mixing Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, Aspergillus niger and the vitamin C mixture, wherein the strain concentration is 1.0 × 10⁵The total volume was 10ml, and the concentrations were different because the vitamin C mixture was mixed at 2%, 5%, 7%, 10%, and 20%. Then 1ml of a mixture of escherichia coli, staphylococcus aureus, pseudomonas aeruginosa, candida albicans, aspergillus niger and vitamin C is put on a solid culture medium, wherein the escherichia coli, the staphylococcus aureus and the pseudomonas aeruginosa are tryptic soy agar culture media, and the candida albicans and the aspergillus niger are cultured on a PDA solid culture medium. Culturing Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa at 37 deg.C for 2 days, culturing Candida albicans and Aspergillus niger at 27 deg.C for 3 days, counting cells, and determining antiseptic effect of vitamin C mixture with different concentrations. The results obtained under the above conditions are shown in Table 2]。

TABLE 2-zero, + low, + medium, + high ++, and

the vitamin C mixture was analyzed to have a slightly preservative effect in Staphylococcus aureus and Aspergillus niger. It can be known that the preservative effect is only achieved by adding more than 20% of the vitamin C mixture.

Example 3

Preservation test of Natural preservatives (CP-1) with Natural extracts (NP-5) and vitamin C mixture 1ml of the natural preservatives was taken out and 9ml of each of the culture broth of Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans and Aspergillus niger, the concentration of the culture broth of the strain added at this time was about 1.0 × 105, the content of the extract was 10% of the total volume, the mixed natural preservatives were stored at 25 ℃ and 1ml of each was taken after 3 days/1 week/2 weeks/3 weeks, and at this time, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa were tryptic soy agar medium, and Candida albicans and Aspergillus niger were cultured on PDA solid medium, and Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa were cultured at 37 ℃ for 2 days, and Candida albicans and Aspergillus niger were cultured at 27 ℃ for 3 days, and after the culture was completed, the preservation effect of the natural preservatives was measured and Table 3 was made.

TABLE 3

Zero, low, medium, high

Escherichia coli Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, Aspergillus niger natural extract (NP-5) + +++++++++, a natural preservative (CP-1) + ++++++++++++, as shown in Table 3, was analyzed approximately as the result of the preservative function of Escherichia coli/Staphylococcus aureus/Pseudomonas aeruginosa and Candida albicans/Aspergillus niger. Under the condition of only natural extract (NP-5) without adding vitamin C, the preservative effect on staphylococcus aureus and aspergillus niger is slightly low, and on the contrary, the natural preservative has high preservative effect on staphylococcus aureus and aspergillus niger.

Example 4

Antibacterial activity test: experiments were performed according to the paper sheet method guidelines. In order to make the Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa strains activity, selected in the shaking culture box in 3 times of passage culture. The conditions for culturing the microorganisms were 37 ℃ and subculture was performed every 24 hours. The cultured strains were smeared on a solid medium by a plate spreading method, respectively, and then a sample of the same dose was soaked by a paper sheet method until Clean Zone (Clean area) appeared. Phenoxyethanol was set as a positive control (day 1-2, 37 ℃).

Antibacterial Activity test results As shown in FIG. 2, regarding KHT-1000 samples, all of the 3 strains (E.coli, Staphylococcus aureus, Pseudomonas aeruginosa) exhibited excellent antibacterial activity, and could be used as an antibacterial agent, and its efficacy was also considered to be very excellent.in the photograph of FIG. 4, 1: phenoxyethanol, 2: Contmby1013 represents a general natural preservative, and 3,4: KHT-1000(MC L L) refers to the present invention.

Example 5

The test bacterium, helicobacter pylori, was cultured in a 5% carbon dioxide incubator at 37 ℃ for 84 hours using a medium containing 5% sheep blood, and the test bacterium, Porphyromonas gingivalis, was cultured in an anaerobic incubator at 37 ℃ for 84 hours using TSA hemimediamoedii containing 5% sheep blood. Other experimental bacteria, Streptococcus mutans, were cultured in Brain heart infusion medium at 37 ℃ for 48 hours. To test the antimicrobial capacity of the samples, the dispensed concentration of the test bacteria was adjusted to 106CFU/ml in PBS and the average amount of 1.0g per adult use was selected. The prepared sample was added to 10ml of the prepared test strain, and after 2 minutes of treatment, smear culture was performed on the above medium, and then the number of viable bacteria was measured, respectively.

In the control group, the number of viable bacteria was compared with the number of the test bacteria to which no sample was added. The kill rate for the experimental zone was calculated as follows, depending on the sample treated.

(initial count-number of treated cells)/initial count × 100 ═ mortality (%)

Results of antibacterial test for helicobacter pylori: the results of the experiment conducted by the above method show that the sample added at 1.0g and treated for 2 minutes had a strong inhibitory effect of 100% on the test bacteria. The results are shown in fig. 3 and table 4 below.

TABLE 4

Antibacterial test results of porphyromonas gingivalis: the results of the experiment by the above method showed that the sample added with 1.0g and treated for 2 minutes showed 99.9% of killing rate, showing strong antibacterial ability. The results are shown in fig. 4 and table 5 below.

TABLE 5

Streptococcus mutans antibacterial test results: the results of the experiment conducted by the above method showed that the sample added at 1.0g and treated for 2 minutes had a strong effect of inhibiting the test bacteria at 100%. The results are shown in fig. 5 and table 6 below.

TABLE 6

Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.

Claims

1. An antibacterial, bacteriostatic and anti-halitosis toothpaste prepared by mixing a natural extract and vitamin C is characterized by comprising the following raw materials: natural extracts and vitamin C mixtures;

2. The toothpaste for resisting bacteria, inhibiting bacteria and resisting halitosis, which is prepared by mixing the natural extract and the vitamin C according to claim 1, is characterized in that: the natural extract also comprises tea extract and magnolol.

3. The toothpaste for resisting bacteria, inhibiting bacteria and resisting halitosis, which is prepared by mixing the natural extract and the vitamin C according to claim 1, is characterized in that: the vitamin C mixture comprises 50-70 parts by weight of anhydrous citric acid, 10-30 parts by weight of vitamin C, 10-30 parts by weight of ascorbic acid, 5-7 parts by weight of refined salt and 0.3-0.6 part by weight of lactic acid.

4. A method for manufacturing an antibacterial, bacteriostatic and anti-halitosis toothpaste made of the natural extract according to any one of claims 1-3 and vitamin C, comprising the steps of:

5. The method for preparing toothpaste with antibacterial, antibacterial and halitosis effects according to claim 4, wherein the step S1 comprises the following steps:

6. The method for preparing toothpaste with antibacterial, antibacterial and halitosis effects, which is prepared by mixing natural extracts and vitamin C according to claim 4, wherein the preparation of the vitamin C mixture in step S2 comprises the following steps:

(4) mixing the first culture and the second culture to obtain a third culture;

7. The method for preparing the toothpaste for resisting bacteria, inhibiting bacteria and halitosis, which is prepared by mixing the natural extract and the vitamin C according to claim 6, is characterized in that: the refined salt in the step (2) is prepared under the conditions that the temperature of purified water is 60-70 ℃ and the air pressure is 7-8.

8. The method for preparing the toothpaste for resisting bacteria, inhibiting bacteria and halitosis, which is prepared by mixing the natural extract and the vitamin C according to claim 6, is characterized in that: the ascorbic acid vitamin C in the step (3) is prepared under the conditions that the temperature of purified water is 60-70 ℃ and 7-8 air pressures.