CN112675072A - Non-agar oligosaccharide matrix water-free hand sanitizer and preparation method thereof - Google Patents
Non-agar oligosaccharide matrix water-free hand sanitizer and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title abstract description 19
- 239000011159 matrix material Substances 0.000 title abstract description 7
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- 239000008367 deionised water Substances 0.000 claims abstract description 25
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 25
- 229960000686 benzalkonium chloride Drugs 0.000 claims abstract description 19
- CADWTSSKOVRVJC-UHFFFAOYSA-N benzyl(dimethyl)azanium;chloride Chemical compound [Cl-].C[NH+](C)CC1=CC=CC=C1 CADWTSSKOVRVJC-UHFFFAOYSA-N 0.000 claims abstract description 19
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- 239000000706 filtrate Substances 0.000 claims description 45
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- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 7
- 238000011033 desalting Methods 0.000 claims description 7
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- 108010059892 Cellulase Proteins 0.000 claims description 4
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
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- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 4
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims description 4
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- GSEJCLTVZPLZKY-UHFFFAOYSA-N Triethanolamine Chemical compound OCCN(CCO)CCO GSEJCLTVZPLZKY-UHFFFAOYSA-N 0.000 description 2
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Abstract
The invention discloses a non-agar oligosaccharide matrix water-free hand sanitizer and a preparation method thereof. The preparation raw materials of the water-free hand sanitizer comprise, by weight: 5-20% of non-agar polysaccharide derivative, 0.1-1% of wampee essential oil, 30-42% of ethanol, 0.01-0.15% of cationic surfactant (benzalkonium chloride, benzalkonium bromide and the like) and 37-64% of deionized water. Compared with the conventional alcohol-containing hand sanitizer, the non-agar oligosaccharide which is mutually soluble with the solution with the alcohol content of 30-45% is developed, and the alcohol concentration is reduced and the skin feeling is improved under the condition of ensuring the antibacterial and quick-drying effects.
Description
Technical Field
The invention relates to a hand sanitizer, belongs to the technical field of daily necessities, and particularly relates to a non-agarose-oligosaccharide-based water-free hand sanitizer and a preparation method thereof.
Background
The washing-free hand sanitizer can clean hands without a water source, is convenient to use and is deeply favored by consumers. However, the formula of the disposable hand sanitizer mainly comprises 60-75% of ethanol, so that the skin is easily dried and cracked and has poor skin feeling after long-term use, and the sterilization and bacteriostasis effects of the disposable hand sanitizer are weak in timeliness due to the strong volatility of the ethanol.
Therefore, the difficulty and the hotspot of the formula research of the current hand sanitizer are to ensure the efficient sterilization effect of the hand sanitizer and to improve the skin irritation and the influence on the hand skin caused by high-concentration ethanol. In general, humectants such as glycerin and propylene glycol are added into the hand sanitizer to improve skin feel to a certain extent, but the method cannot reduce the concentration of ethanol to realize the same sterilization or bacteriostasis effect, and cannot improve skin harm caused by long-term application of high-concentration ethanol.
In addition, in order to achieve the purpose of improving skin feel and moistening skin, most of the existing hand washing lotion or hand washing gel is added with high polymer materials such as carbomer, HPMC, algal polysaccharides, vitamin E and other fat-soluble components. However, the hydrophobicity of the polymer material can also cause the stability of the solution of the hand sanitizer to be reduced, so that the application of the hand sanitizer in raw materials is greatly limited.
Disclosure of Invention
The invention aims to provide the non-agar polysaccharide-based hand sanitizer with the formula of the matrix, compared with other alcohol-containing hand sanitizers, the hand sanitizer reduces the ethanol content on the premise of ensuring the bacteriostatic or bactericidal effect, and the non-agar polysaccharide derivative is added as the matrix to obviously improve the skin feel.
The invention also aims to provide a preparation method of the non-agar oligosaccharide matrix water-free hand sanitizer, which has the advantages of simple process and convenient operation and is suitable for industrial production.
In order to solve the technical problems, the invention provides an anhydrous hand sanitizer taking non-agar polysaccharide as a matrix formula, which comprises the following components in percentage by weight:
5-20% of non-agar polysaccharide derivatives;
0.1-1% wampee oil;
30-42% ethanol;
0.01-0.15% of cationic surfactant, wherein the cationic surfactant is selected from one or a mixture of benzalkonium chloride and benzalkonium bromide;
the balance being deionized water.
In addition, the invention also provides a non-agar oligosaccharide-based water-free hand sanitizer which comprises the following components in percentage by weight:
8-18% of non-agar polysaccharide derivatives;
0.5-0.8% of wampee essential oil;
32-40% ethanol;
0.05-0.12% of cationic surfactant, wherein the cationic surfactant is selected from one or a mixture of benzalkonium chloride and benzalkonium bromide;
the balance being deionized water.
Further, the non-agar oligosaccharide is prepared according to the following steps:
1) desalting agar-producing seaweed such as thallus Gracilariae and Eucheuma Gelatinosum, drying, pulverizing, adding 6-9 times volume of distilled water, extracting with ultrasonic method for 2 times (2 hr each time), filtering, and collecting the combined filtrate;
2) concentrating the filtrate obtained in the step 1) to 35% of the original volume, refrigerating for 12h at 4 ℃, separating colloid, and collecting supernatant;
3) crushing and collecting liquid in the colloid obtained in the step 2), combining the liquid with the supernatant in the step 2), and filtering to obtain filtrate;
4) adding 0.5-2.0% of complex enzyme by volume into the filtrate obtained in the step 3), placing in a water bath at 37-50 ℃ for 48h, concentrating under reduced pressure, decolorizing with ion exchange resin, and collecting eluate;
5) adding ethanol into the eluate until the ethanol content is 75%, standing at 4 deg.C for 6-8 hr, centrifuging at 3000rmp/min for 20min, and collecting precipitate;
6) re-dissolving the precipitate obtained in the step 5) with distilled water, intercepting the filtrate with 5k-30kd molecular weight section with an ultrafiltration membrane, adding ethanol into the filtrate until the ethanol content is 40%, standing at 4 ℃ for 2-4h, centrifuging at 3000rmp/min for 20min, and separating the supernatant;
7) drying the supernatant at room temperature until no alcohol smell exists, and freeze-drying to obtain the non-agar oligosaccharide.
Further, in the step 4), the complex enzyme is cellulase and papain, and the ratio of the cellulase to the papain is 1.5: 1 in a mass ratio.
Furthermore, the content of reducing sugar in the non-agar oligosaccharide is more than or equal to 50 percent, the molecular weight range is 4-10KDa, the non-agar oligosaccharide mainly comprises oligosaccharide consisting of glucosamine, glucose, mannose, galactose and the like, wherein the content of galactose is more than or equal to 60 percent.
The invention also provides a non-agar oligosaccharide, which is applied to the preparation of disinfection products and daily chemical products with skin care function, in particular to alcohol water-free hand sanitizer, and is characterized by mainly comprising the following steps:
8) adding a proper amount of hot deionized water at 40-60 ℃ into the non-agar oligosaccharide obtained in the step 7) according to the proportion in the formula for dissolving, stirring, and adding cationic surfactants (benzalkonium chloride, benzalkonium bromide and the like) according to the proportion;
9) adding the Chinese wampee fruit essential oil into 30-42% ethanol solution according to the formula proportion, and fully mixing;
10) adding the solution obtained in the step 8) into the alcohol solution obtained in the step 9), stirring while adding, and adding deionized water to complement to full amount, thereby obtaining the non-agar oligosaccharide water-free hand sanitizer.
By means of the technical scheme, the invention has the following advantages and technical effects:
the content of seaweed extract (seaweed polysaccharide) is mostly not more than 5% in common skin care products and washing and disinfecting daily chemical products, particularly, the seaweed extract is only added as a special functional component in alcohol-containing products and has extremely low content, and the main reason is that the conventional polysaccharide component is prepared by an alcohol precipitation method and has poor intersolubility with ethanol. The two factors of bacteriostasis and quick drying need to be considered in the water-free hand sanitizer, and the alcohol content of the water-free hand sanitizer is generally more than 40 percent; in order to solve the problems in the prior art, the invention develops a non-agar oligosaccharide which can be mutually dissolved with a solution with 30-45 percent of alcohol content; compared with the conventional alcohol-containing hand sanitizer, the alcohol concentration is reduced and the skin feeling is improved under the condition of ensuring the bacteriostatic and quick-drying effects.
Drawings
FIG. 1 shows HPLC profiles of a monosaccharide standard for sample A and a monosaccharide non-agar oligosaccharide for sample B; monosaccharide composition with content greater than 5%: glucosamine, glucose, mannose and galactose (from left to right).
Detailed Description
The present invention will be described in more detail below with reference to specific preferred embodiments and examples of effects, but the present invention is not limited to the following examples.
The non-agar oligosaccharide-based hand sanitizer comprises the following components in percentage by weight:
5-20% of non-agar polysaccharide derivatives;
0.1-1% of wampee essential oil;
30-42% ethanol;
0.01-0.15% of cationic surfactant, wherein the cationic surfactant is selected from one or a mixture of benzalkonium chloride and benzalkonium bromide;
the balance being deionized water.
The specific embodiment is as follows:
example 1 (preparation of non-agar oligosaccharides)
A method for preparing non-agar oligosaccharide comprises the following steps:
1) desalting thallus Gracilariae, drying, pulverizing, adding 9 times of distilled water, extracting with ultrasonic for 2 times (2 hr each time), filtering, and collecting the combined filtrate;
2) concentrating the filtrate obtained in the step 1) to 35% of the original volume, refrigerating the filtrate for 12h at 4 ℃, separating colloid, and collecting supernatant;
3) crushing and collecting liquid in the colloid obtained in the step 2), combining the liquid with the supernatant in the step 2), and filtering to obtain filtrate;
4) adding 1% of complex enzyme into the filtrate obtained in the step 3), carrying out water bath at 40 ℃ for 48h, carrying out reduced pressure concentration, decoloring by using ion exchange resin, and collecting eluent;
5) adding ethanol into the eluate until the ethanol content is 75%, standing at 4 deg.C for 6 hr, centrifuging at 3000rmp/min for 20min, and collecting precipitate;
6) re-dissolving the precipitate obtained in the step 5) with distilled water, intercepting the filtrate with 5k-30kd molecular weight section by using an ultrafiltration membrane, adding ethanol into the filtrate to contain 40% of alcohol, standing for 2h at 4 ℃, centrifuging for 20min at 3000rmp/min, and separating the supernatant;
7) drying the supernatant at room temperature until no alcohol smell exists, and freeze-drying to obtain the non-agar oligosaccharide.
FIG. 1 shows, sample A is a standard monosaccharide and sample B is the monosaccharide HPLC profile of the non-agar oligosaccharide; wherein, the monosaccharide with the content of more than 5 percent comprises the following components: glucosamine, glucose, mannose and galactose (from left to right).
Example 2 (preparation of non-agar oligosaccharides)
A method for preparing non-agar oligosaccharide comprises the following steps:
1) desalting Eucheuma Gelatinosum, drying, pulverizing, adding 6 times of distilled water, extracting with ultrasonic for 2 times (each time for 2 hr), filtering, and collecting the filtrate;
2) concentrating the filtrate obtained in the step 1) to 35% of the original volume, refrigerating the filtrate for 12h at 4 ℃, separating colloid, and collecting supernatant;
3) crushing and collecting liquid in the colloid obtained in the step 2), combining the liquid with the supernatant in the step 2), and filtering to obtain filtrate;
4) adding 0.5% of complex enzyme into the filtrate obtained in the step 3), carrying out water bath at 50 ℃ for 48h, carrying out reduced pressure concentration, decoloring by using ion exchange resin, and collecting eluent;
5) adding ethanol into the eluate until the ethanol content is 75%, standing at 4 deg.C for 6 hr, centrifuging at 3000rmp/min for 20min, and collecting precipitate;
6) re-dissolving the precipitate obtained in the step 5) with distilled water, intercepting the filtrate with 5k-30kd molecular weight section by using an ultrafiltration membrane, adding ethanol into the filtrate to contain 40% of alcohol, standing for 2h at 4 ℃, centrifuging for 20min at 3000rmp/min, and separating the supernatant;
7) drying the supernatant at room temperature until no alcohol smell exists, and freeze-drying to obtain the non-agar oligosaccharide.
Example 3 (preparation of non-agar oligosaccharides)
A method for preparing non-agar oligosaccharide comprises the following steps:
1) desalting thallus Gracilariae, drying, pulverizing, adding 9 times of distilled water, extracting with ultrasonic for 2 times (2 hr each time), filtering, and collecting the combined filtrate;
2) concentrating the filtrate obtained in the step 1) to 35% of the original volume, refrigerating the filtrate for 12h at 4 ℃, separating colloid, and collecting supernatant;
3) crushing and collecting liquid in the colloid obtained in the step 2), combining the liquid with the supernatant in the step 2), and filtering to obtain filtrate;
4) adding 2% of complex enzyme into the filtrate obtained in the step 3), carrying out water bath at 50 ℃ for 48h, carrying out reduced pressure concentration, decoloring by using ion exchange resin, and collecting eluent;
5) adding ethanol into the eluate until the ethanol content is 75%, standing at 4 deg.C for 6 hr, centrifuging at 3000rmp/min for 20min, and collecting precipitate;
6) re-dissolving the precipitate obtained in the step 5) with distilled water, intercepting the filtrate with 5k-30kd molecular weight section by using an ultrafiltration membrane, adding ethanol into the filtrate to contain 40% of alcohol, standing for 2h at 4 ℃, centrifuging for 20min at 3000rmp/min, and separating the supernatant;
7) drying the supernatant at room temperature until no alcohol smell exists, and freeze-drying to obtain the non-agar oligosaccharide.
Example 4 preparation of Water-free hand sanitizer
A preparation method of non-agar oligosaccharide-based water-free hand sanitizer comprises the following steps:
10g of the non-agar oligosaccharide obtained in step 7) of example 1 was added to 20ml of deionized water at 60 ℃ and stirred to be uniformly dissolved;
then adding 0.05g of benzalkonium chloride, uniformly stirring, slowly adding the benzalkonium chloride into 35ml of ethanol solution containing 0.1ml of wampee essential oil, fully and uniformly stirring, adding 35ml of deionized water, and complementing the deionized water to 100ml to obtain the non-agar oligosaccharide water-free hand sanitizer.
Example 5 preparation of Water-free hand sanitizer
A preparation method of non-agar oligosaccharide-based water-free hand sanitizer comprises the following steps:
20g of the non-agar oligosaccharides obtained in step 7) of example 2 were added to 30ml of deionized water at 40 ℃ and stirred to be uniformly dissolved;
then adding 0.1g of benzalkonium chloride, stirring uniformly, slowly adding the benzalkonium chloride into 42ml of ethanol solution containing 1ml of wampee fruit essential oil, stirring uniformly, adding 7.9ml of deionized water, and complementing the deionized water to 100ml, thus obtaining the non-agar oligosaccharide water-free hand sanitizer.
Example 6 preparation of Water-free hand sanitizer
A preparation method of non-agar oligosaccharide-based water-free hand sanitizer comprises the following steps:
adding 15g of the non-agar oligosaccharide obtained in the step 7) of the example 3 into 30ml of deionized water at 60 ℃, and stirring to uniformly dissolve the oligosaccharide;
then adding 0.05g of benzalkonium chloride, stirring uniformly, slowly adding the benzalkonium chloride into 42ml of ethanol solution containing 0.5ml of wampee essential oil, stirring uniformly, adding 22.5ml of deionized water, and complementing the deionized water to 100ml, thus obtaining the non-agar oligosaccharide water-free hand sanitizer.
The contents of comparative examples 1 to 4 are as follows.
Comparative example 1
1) Preparation of non-agar oligosaccharides:
(1) desalting thallus Gracilariae, drying, pulverizing, adding 9 times of distilled water, extracting with ultrasonic for 2 times (2 hr each time), filtering, and collecting the combined filtrate;
(2) concentrating the filtrate obtained in the step (1) to 35% of the original volume, refrigerating for 12h at 4 ℃, separating colloid, and collecting supernatant;
(3) crushing and collecting liquid in the colloid obtained in the step (2), combining the liquid with the supernatant obtained in the step (2), and filtering to obtain filtrate;
(4) adding 2% of complex enzyme into the filtrate obtained in the step (3), carrying out water bath at 50 ℃ for 48h, carrying out reduced pressure concentration, decoloring by using ion exchange resin, and collecting eluent;
(5) adding ethanol into the eluate until the ethanol content is 75%, standing at 4 deg.C for 6 hr, centrifuging at 3000rmp/min for 20min, and collecting precipitate;
(6) re-dissolving the precipitate obtained in the step (5) with distilled water, and intercepting the filtrate with a molecular weight range of 5k-30kd by using an ultrafiltration membrane;
(7) and (5) freeze-drying the filtrate to obtain the non-agar oligosaccharide.
2) Preparing the water-free hand sanitizer:
and (3) adding 10g of the non-agar oligosaccharide obtained in the step (7) into 20ml of 60 ℃ deionized water, stirring to uniformly dissolve the non-agar oligosaccharide, adding 0.01g of benzalkonium chloride, stirring uniformly, slowly adding the benzalkonium chloride into 35ml of ethanol solution containing 0.1ml of wampee essential oil, stirring uniformly, adding 35ml of deionized water to complement to 100ml, and thus obtaining the non-agar oligosaccharide hand sanitizer.
Comparative example 2
1) Preparation of non-agar oligosaccharides:
(1) desalting thallus Gracilariae, drying, pulverizing, adding 9 times of distilled water, extracting with ultrasonic for 2 times (2 hr each time), filtering, and collecting the combined filtrate;
(2) concentrating the filtrate obtained in the step (1) to 35% of the original volume, refrigerating for 12h at 4 ℃, separating colloid, and collecting supernatant;
(3) crushing and collecting liquid in the colloid obtained in the step (2), combining the liquid with the supernatant obtained in the step (2), and filtering to obtain filtrate;
(4) adding 1% cellulase into the filtrate obtained in the step (3), carrying out water bath at 50 ℃ for 48h, carrying out reduced pressure concentration, decoloring by using ion exchange resin, and collecting eluent;
(5) adding ethanol into the eluate until the ethanol content is 75%, standing at 4 deg.C for 6 hr, centrifuging at 3000rmp/min for 20min, and collecting precipitate;
(6) re-dissolving the precipitate obtained in the step (5) with distilled water, intercepting the filtrate with 5k-30kd molecular weight section by an ultrafiltration membrane, adding ethanol into the filtrate to contain ethanol content of 40%, standing at 4 ℃ for 2h, centrifuging at 3000rmp/min for 20min, and separating the supernatant;
(7) drying the supernatant at room temperature until no alcohol smell exists, and freeze-drying to obtain the non-agar oligosaccharide.
2) Preparing the water-free hand sanitizer:
and (3) adding 0.5g of non-agar oligosaccharide obtained in the step (7) into 20ml of 60 ℃ deionized water, stirring to uniformly dissolve the non-agar oligosaccharide, adding 0.1g of benzalkonium chloride, stirring uniformly, slowly adding the benzalkonium chloride into 35ml of ethanol solution, fully stirring uniformly, adding 45ml of glycerol to complement to 100ml, and thus obtaining the non-agar oligosaccharide hand sanitizer.
Comparative example 3
Preparing conventional high-concentration seaweed extract water-free hand sanitizer:
adding 20ml of 60 ℃ deionized water into 10g of commercially available product, stirring to uniformly dissolve the product, adding 0.01g of benzalkonium chloride, stirring uniformly, slowly adding the mixture into 35ml of ethanol solution containing 0.1ml of wampee essential oil, fully stirring uniformly, adding 35ml of deionized water to complement to 100ml, and thus obtaining the conventional high-concentration seaweed extract water-free hand sanitizer.
Comparative example 4
Preparing conventional alcohol water-free hand sanitizer:
adding 0.3g of carbomer U20 into 25.95ml of deionized water at 90 ℃, stirring to uniformly dissolve the carbomer U20, adding 0.2g of triethanolamine, stirring uniformly, slowly adding the triethanolamine into 71ml of ethanol solution, stirring uniformly and fully, adding 2.5ml of glycerol to supplement to 100ml, and thus obtaining the conventional alcohol hand sanitizer.
Effect test example 1 (evaluation of appearance and shape)
The samples of the water-free hand lotions prepared in examples 1 to 3 and comparative examples 1 to 4 were evaluated for appearance, properties, and the like, as follows:
the above examples and comparative examples were taken to analyze the yield and color of non-agar oligosaccharides; the color, turbidity, skin feel and irritation of the non-agar oligosaccharide hand sanitizer are shown in Table 1.
TABLE 1 evaluation of non-agar oligosaccharides and their properties in hand-washing-free liquid
Column: +/-indicates no abnormalities, + indicates slight changes, and, + indicates significant changes.
The results in table 1 show that the preparation method adopting ultrafiltration membrane interception can effectively improve the color of the non-agar oligosaccharide and the color of the hand sanitizer prepared from the non-agar oligosaccharide, and improve the alcohol solubility of the non-agar oligosaccharide; the alcohol-insoluble polysaccharide is removed by secondary precipitation of 45% ethanol, so that the alcohol solubility of the non-agar oligosaccharide can be greatly improved, and the stability of the hand sanitizer is favorably maintained. The compound enzyme technology can effectively improve the yield of the non-agar oligosaccharide, but the viscosity is slightly reduced, so that the effective moistening effect is difficult to achieve.
Finally, compared with the common formula of the glycerin and ethanol water-free hand sanitizer, the formula of the water-free hand sanitizer can obviously improve skin feel. In comparative example 3, the transparent and clear effect required by the hand sanitizer can not be achieved by blending the commercially available seaweed extract according to the process of the patent.
Effect test example 2 (antibacterial Effect test)
In order to better illustrate the antibacterial effect of the invention, examples 1-3, comparative example 2 and comparative example 4 are tested for antibacterial effect according to GB 15979-
Table 2 bacteriostatic effect of the hand sanitizer prepared in examples 1 to 3 and comparative example 4
Table 3 shows the bacteriostatic effect of the hand sanitizer prepared in examples 1 to 3 and comparative example 4
As can be seen from the results in tables 2 to 3, in examples 1 to 3, the addition of the wampee fruit essential oil not only increases the directionality of the odor, but also improves the bacteriostatic efficiency, as compared to comparative example 3.
The examples 1-3 of the invention can achieve the effect of the conventional water-free hand sanitizer, namely the comparative example 4.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, so that any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (6)
1. The non-agar oligosaccharide-based hand sanitizer is characterized by consisting of the following components in percentage by weight:
5-20% of non-agar polysaccharide derivatives;
0.1-1% wampee oil;
30-42% ethanol;
0.01-0.15% of cationic surfactant, wherein the cationic surfactant is selected from one or a mixture of benzalkonium chloride and benzalkonium bromide;
the balance being deionized water.
2. The non-agarose oligosaccharide-based, water-free hand sanitizer according to claim 1 wherein: the water-free hand sanitizer comprises the following components in percentage by weight:
8-18% of non-agar polysaccharide derivatives;
0.5-0.8% of wampee essential oil;
32-40% ethanol;
0.05-0.12% of cationic surfactant, wherein the cationic surfactant is selected from one or a mixture of benzalkonium chloride and benzalkonium bromide;
the balance being deionized water.
3. A non-agarose oligosaccharide-based, water-free hand sanitizer according to claim 1 or 2 wherein: the non-agar oligosaccharide is prepared by the following steps:
1) desalting agar-producing seaweed such as thallus Gracilariae and Eucheuma Gelatinosum, drying, pulverizing, adding 6-9 times volume of distilled water, extracting with ultrasonic method for 2 times (2 hr each time), filtering, and collecting the combined filtrate;
2) concentrating the filtrate obtained in the step 1) to 35% of the original volume, refrigerating for 12h at 4 ℃, separating colloid, and collecting supernatant;
3) crushing and collecting liquid in the colloid obtained in the step 2), combining the liquid with the supernatant in the step 2), and filtering to obtain filtrate;
4) adding 0.5-2.0% of complex enzyme by volume into the filtrate obtained in the step 3), placing in a water bath at 37-50 ℃ for 48h, concentrating under reduced pressure, decolorizing with ion exchange resin, and collecting eluate;
5) adding ethanol into the eluate until the ethanol content is 75%, standing at 4 deg.C for 6-8 hr, centrifuging at 3000rmp/min for 20min, and collecting precipitate;
6) re-dissolving the precipitate obtained in the step 5) with distilled water, intercepting the filtrate with 5k-30kd molecular weight section with an ultrafiltration membrane, adding ethanol into the filtrate until the ethanol content is 40%, standing at 4 ℃ for 2-4h, centrifuging at 3000rmp/min for 20min, and separating the supernatant;
7) drying the supernatant at room temperature until no alcohol smell exists, and freeze-drying to obtain the non-agar oligosaccharide.
4. The non-agarose oligosaccharide-based, water-free hand sanitizer according to claim 3 wherein: in the step 4), the complex enzyme is cellulase and papain, and the weight ratio of the complex enzyme to the papain is 1.5: 1 in a mass ratio.
5. The non-agarose oligosaccharide-based, water-free hand sanitizer according to claim 3 wherein: the non-agar oligosaccharide has the reducing sugar content of more than or equal to 50 percent and the molecular weight range of 4-10KDa, and mainly comprises the oligosaccharide consisting of glucosamine, glucose, mannose, galactose and the like, wherein the galactose content is more than or equal to 60 percent.
6. A method of preparing a non-agarose based, water-free hand sanitizer according to any of claims 1-5, comprising the steps of:
8) adding a proper amount of hot deionized water at 40-60 ℃ into the non-agar oligosaccharide obtained in the step 7) according to the proportion in the formula for dissolving, stirring, and adding cationic surfactants (benzalkonium chloride, benzalkonium bromide and the like) according to the proportion;
9) adding the Chinese wampee fruit essential oil into 30-42% ethanol solution according to the formula proportion, and fully mixing;
10) adding the solution obtained in the step 8) into the alcohol solution obtained in the step 9), stirring while adding, and adding deionized water to complement to full amount, thereby obtaining the non-agar oligosaccharide water-free hand sanitizer.
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