CN113274317A - 一种松茸精油抑菌凝胶及其制备方法 - Google Patents
一种松茸精油抑菌凝胶及其制备方法 Download PDFInfo
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Abstract
本发明属于化妆品技术领域，公开一种松茸精油抑菌凝胶及其制备方法，由如下质量百分比的原料组分：松茸精油4％‑10％，牛蒡籽油1％‑7％，丙三醇0.5％‑1.5％，卡波姆0.2％‑0.6％，黄原胶0.02％‑0.1％，精氨酸0.2％‑1.0％，三乙醇胺0.2％‑1.0％，水余量。本发明配方中添加松茸精油、牛蒡籽油，其在体内代谢缓慢，存留时间长，延长抗菌效果；同时精油还可以润滑肌肤，使皮肤保水性好，长期使用不会导致阴道皮肤干燥，使肌肤产生丰盈润弹之感；且松油精油味道清雅，有一种天然的愉悦感觉。
Description
技术领域
本发明属于化妆品技术领域，涉及一种松茸精油抑菌凝胶及其制备方法。
背景技术
女性生殖道是女性身体四大微生态系统之一，由于外部感染以及内在因素变化，引起女性体内益生菌群微生态失衡，导致引发外阴疾病、阴道疾病、子宫疾病、输卵管疾病、卵巢疾病等。妇科抑菌凝胶是一种妇科药品，用于各种妇科阴道炎、宫颈炎的治疗，包括：细菌性阴道炎、滴虫性阴道炎、混合性阴道炎、淋球菌感染、慢性宫颈炎，具有消炎、杀菌、止痒作用。对金黄色葡萄球菌、大肠杆菌、淋球菌、白色念珠球菌等病原体微生物的生长有明显抑制作用。
目前市场上大部分用于阴道感染性疾病的诊治产品都是以消杀为目的，通过杀灭私处的致病微生物，以达到杀菌消毒的目的。但由于消杀过程中不仅杀死了私处内有害菌，同时也杀灭了有益菌，长期使用，导致皮肤干涩、瘙痒、白带异常异味等，且大部分抑菌凝胶产品中添加较多的中药成分，导致产品有一定的刺激气味，且成本较高，影响抑菌凝胶产品的推广。
发明内容
本发明要解决的技术问题是克服上述缺陷，提出一种松茸精油抑菌凝胶及其制备方法，本发明抑菌凝胶中添加松茸精油、牛蒡籽油，有效对抗有害菌的繁殖，抑菌能力达到90％以上，可有效缓解阴道类妇科疾病，且起到润滑肌肤的效果，长期使用不会引起皮肤干燥。
为了解决上述技术问题，本发明的技术方案为：
一种松茸精油抑菌凝胶，由如下质量百分比的原料组分：松茸精油4％-10％，牛蒡籽油1％-7％，丙三醇0.5％-1.5％，卡波姆0.2％-0.6％，黄原胶0.02％-0.1％，精氨酸0.2％-1.0％，三乙醇胺0.2％-1.0％，水余量。
松茸：具有多种保健和药用价值，具有强身、补肾壮阳、益肠胃、理气、化痰和驱虫等功效。松茸不仅营养均衡、充足，而且还有提高免疫力、抗癌抗肿瘤、治疗糖尿病及心血管疾病、促肠胃保肝脏等多种功效。
牛蒡子：具有疏散风热、宣肺透疹、消肿解毒等功效。
优选的，所述松茸精油通过如下方法制备所得：将松茸子实体清洗、干燥、过40目筛，加入质量分数为1％-5％的木瓜蛋白酶溶液中，在水浴锅中于30℃-60℃温度条件下处理3-8h；然后用体积分数95％的乙醇进行抽提，得到松茸精油。
优选的，所述木瓜蛋白酶的质量分数为2-3％，所述水浴温度为45-50℃，所述处理时间为5-6h。
本发明还提供一种松茸精油抑菌凝胶的制备方法，包括如下步骤：
(1)按比例将丙三醇、卡波姆、黄原胶、精氨酸、水加入乳化锅，均质1-2min，搅拌至完全溶解；
(2)将三乙醇胺加入到乳化锅中，继续搅拌35-40min；
(3)向步骤(2)的物料中加入松茸精油、牛蒡籽油，调整转速搅拌15-20min，搅拌均匀；从出料口放出适量物料加入乳化锅中，再搅拌20-25min，使料体混匀；
(4)待物料合格后，调整转速为10-15rpm，开启压缩机向乳化锅注入压缩空气将半成品用200目滤布过滤，压出至已消毒的储料桶中陈化，即得到松茸精油抑菌凝胶。
优选的，步骤(1)所述搅拌是在20-25rpm下搅拌115-120min。
优选的，步骤(3)所述搅拌转速为15-20rpm。
与现有技术相比本发明的有益效果是：
本发明采用松茸精油、牛蒡籽油制备抗菌凝胶，能够有效对抗有害菌的繁殖，抑菌能力达到90％以上，可有效的缓解阴道类妇科疾病，安全无副作用，还可以止痒镇痛，修复受损粘膜，有效改善女性妇科炎症。
本发明配方中添加松茸精油、牛蒡籽油，其在体内代谢缓慢，存留时间长，延长抗菌效果；同时精油还可以润滑肌肤，使皮肤保水性好，长期使用不会导致阴道皮肤干燥，使肌肤产生丰盈润弹之感；且松油精油味道清雅，有一种天然的愉悦感觉。
具体实施方式
以下对本发明专利的原理和特征进行描述，所举实例只用于解释本发明专利，并非用于限定本发明专利的范围。
实施例1
松茸精油的制备方法：
将松茸子实体清洗、干燥、粉碎，过40目筛后，取2g松茸子至质量分数2％的木瓜蛋白酶(酶活：800U/mg)溶液中，在水浴锅中于50℃温度条件下处理5h，然后加入适量体积分数95％的乙醇溶液，使用索氏抽提器进行抽提，控制抽提温度确保每小时回流次数为8次，抽提5h后，将液体浓缩至100mL，取抽提液25mL，置于已恒重的蒸发皿中。将蒸发皿置于水浴锅上蒸干，放至105℃烘箱中干燥3h后，在干燥皿中冷却30min，取出后迅速称质量，计算精油得率为14.58％。
实施例2
松茸精油的制备方法：
将松茸子实体清洗、干燥、粉碎，过40目筛后，取2g松茸子至质量分数2％的木瓜蛋白酶(酶活：800U/mg)溶液中，在水浴锅中于45℃温度条件下处理6h，然后加入适量体积分数95％的乙醇溶液，使用索氏抽提器进行抽提，控制抽提温度确保每小时回流次数为8次，抽提5h后，将液体浓缩至100mL，取抽提液25mL，置于已恒重的蒸发皿中。将蒸发皿置于水浴锅上蒸干，放至105℃烘箱中干燥3h后，在干燥皿中冷却30min，取出后迅速称质量，计算精油得率为12.16％。
实施例3
松茸精油的制备方法：
将松茸子实体清洗、干燥、粉碎，过40目筛后，取2g松茸子至质量分数3％的木瓜蛋白酶(酶活：800U/mg)溶液中，在水浴锅中于50℃温度条件下处理5h，然后加入适量体积分数95％的乙醇溶液，使用索氏抽提器进行抽提，控制抽提温度确保每小时回流次数为8次，抽提5h后，将液体浓缩至100mL，取抽提液25mL，置于已恒重的蒸发皿中。将蒸发皿置于水浴锅上蒸干，放至105℃烘箱中干燥3h后，在干燥皿中冷却30min，取出后迅速称质量，计算精油得率为16.85％。
实施例4
松茸精油的制备方法：
将松茸子实体清洗、干燥、粉碎，过40目筛后，取2g松茸子至质量分数3％的木瓜蛋白酶(酶活：800U/mg)溶液中，在水浴锅中于45℃温度条件下处理6h，然后加入适量体积分数95％的乙醇溶液，使用索氏抽提器进行抽提，控制抽提温度确保每小时回流次数为8次，抽提5h后，将液体浓缩至100mL，取抽提液25mL，置于已恒重的蒸发皿中。将蒸发皿置于水浴锅上蒸干，放至105℃烘箱中干燥3h后，在干燥皿中冷却30min，取出后迅速称质量，计算精油得率为15.68％。
实施例5
一种松茸精油抑菌凝胶，由如下质量百分比的原料组分：松茸精油4％，牛蒡籽油7％，丙三醇0.5％，卡波姆0.6％，黄原胶0.02％，精氨酸1.0％，三乙醇胺0.2％，水余量。
通过如下方法制备所得：
(1)按比例将丙三醇、卡波姆、黄原胶、精氨酸、水加入乳化锅，均质1-2min，在20rpm下搅拌120min至完全溶解；
(2)将三乙醇胺加入到乳化锅中，继续搅拌35min；
(3)向步骤(2)的物料中加入松茸精油、牛蒡籽油，调整转速15rpm搅拌20min，搅拌均匀；从出料口放出适量物料加入乳化锅中，再搅拌20min，使料体混匀；
(4)待物料合格后，调整转速为10rpm，开启压缩机向乳化锅注入压缩空气将半成品用200目滤布过滤，压出至已消毒的储料桶中陈化，即得到松茸精油抑菌凝胶。
实施例6
一种松茸精油抑菌凝胶，由如下质量百分比的原料组分：松茸精油6％，牛蒡籽油5％，丙三醇1.0％，卡波姆0.4％，黄原胶0.06％，精氨酸0.6％，三乙醇胺0.6％，水余量。
通过如下方法制备所得：
(1)按比例将丙三醇、卡波姆、黄原胶、精氨酸、水加入乳化锅，均质1-2min，在22rpm下搅拌120min至完全溶解；
(2)将三乙醇胺加入到乳化锅中，继续搅拌35min；
(3)向步骤(2)的物料中加入松茸精油、牛蒡籽油，调整转速18rpm搅拌18min，搅拌均匀；从出料口放出适量物料加入乳化锅中，再搅拌22min，使料体混匀；
(4)待物料合格后，调整转速为10rpm，开启压缩机向乳化锅注入压缩空气将半成品用200目滤布过滤，压出至已消毒的储料桶中陈化，即得到松茸精油抑菌凝胶。
实施例7
一种松茸精油抑菌凝胶，由如下质量百分比的原料组分：松茸精油10％，牛蒡籽油1％，丙三醇1.5％，卡波姆0.2％，黄原胶0.1％，精氨酸0.2％，三乙醇胺1.0％，水余量。
通过如下方法制备所得：
(1)按比例将丙三醇、卡波姆、黄原胶、精氨酸、水加入乳化锅，均质1-2min，在25rpm下搅拌115min至完全溶解；
(2)将三乙醇胺加入到乳化锅中，继续搅拌40min；
(3)向步骤(2)的物料中加入松茸精油、牛蒡籽油，调整转速20rpm搅拌15min，搅拌均匀；从出料口放出适量物料加入乳化锅中，再搅拌25min，使料体混匀；
(4)待物料合格后，调整转速为15rpm，开启压缩机向乳化锅注入压缩空气将半成品用200目滤布过滤，压出至已消毒的储料桶中陈化，即得到松茸精油抑菌凝胶。
对比例1
一种松茸精油抑菌凝胶，由如下质量百分比的原料组分：松茸精油11％，丙三醇1.0％，卡波姆0.4％，黄原胶0.06％，精氨酸0.6％，三乙醇胺0.6％，水余量，其制备方法与实施例7相同。
对比例2
一种松茸精油抑菌凝胶，由如下质量百分比的原料组分：牛蒡籽油11％，丙三醇1.0％，卡波姆0.4％，黄原胶0.06％，精氨酸0.6％，三乙醇胺0.6％，水余量，水余量，其制备方法与实施例7相同。
试验例
1.抑菌率稳定性试验
1.1样品：
测试样品：分别取实施例5-7、对比例1、对比例2制备的抑菌凝胶作为测试样品。
白色念珠菌ATCC 10231(由广东环凯生物科技有限公司提供)菌悬液：取经24h培养的新鲜斜面培养物(第5代)，先用PBS洗下菌苔，混匀，再用PBS稀释至所需浓度，使回收菌数达1×104CFU/ml～9×104CFU/ml。
培养基：查氏琼脂培养基。
仪器设备：恒温水浴锅(EB09-04)；恒温恒湿箱(EB19-01)；生化培养箱(EB29-01)；生物安全柜(EC19-01)。
1.2检测方法：依据GB 15979-2002《一次性使用卫生用品卫生标准》附录C进行检测；检测环境：温度为54.0℃-56.0℃，相对湿度为22.3％-23.1％；保存条件：密闭完好原包装，置温度54℃、相对湿度85％的恒温恒湿箱中存放14天。
1.3测试结果
在20℃±1℃恒温条件下，试验重复3次。实施例5-7制备的抑菌凝胶样品置温度54℃、相对湿度85％的恒温恒湿箱14天后，样品无颜色变化、无分层、无沉淀，作用2min、5min、10min和20min对白色念珠菌的平均抑菌率均为100％，而对比例1-2制备的抑菌凝胶的抑菌率均低于实施例，说明单独使用松茸精油或牛蒡籽油的抑菌活性较低，松茸精油与牛蒡籽油复配具有协同作用，可以提高抑菌活性。
表1抑菌稳定性试验结果
2抑菌试验
2.1样品：
测试样品：分别取实施例5-7、对比例1、对比例2制备的抑菌凝胶作为测试样品。
白色念珠菌、金黄色葡萄球菌、大肠杆菌(由广东环凯生物科技有限公司提供)菌悬液：取经24h培养的新鲜斜面培养物(第5代)，先用PBS洗下菌苔，混匀，再用PBS稀释至所需浓度，使回收菌数达1×104CFU/ml～9×104CFU/ml。
培养基：查氏琼脂培养基。
仪器设备：恒温水浴锅(EB09-04)；恒温恒湿箱(EB19-01)；生化培养箱(EB29-01)；生物安全柜(EC19-01)。
2.2检测方法：依据GB 15979-2002《一次性使用卫生用品卫生标准》附录C进行检测；检验环境：温度为21.6℃-22.7℃，相对湿度为55％-58％；检测方法：
取抑菌凝胶样品原液5ml和对照液(PBS)置于灭菌试管内，置20℃±1℃恒温控制器内预热5min，取上述菌悬液100μL，混匀。分别作用到2min、5min、10min、20min时，吸取0.5ml菌药混合液加入含4.5mlPBS的试管内混匀，作适当稀释后，分别吸取1.0ml倾皿做活菌菌落计数。试验重复3次。
2.3测试结果
在20℃±1℃恒温条件下，试验重复3次。抑菌液样品原液作用2min、5min、10min和20min对白色念珠菌、金黄色葡萄球菌、大肠杆菌的平均抑菌率均达到100％，而单独使用松茸精油或牛蒡籽油制备的抑菌凝胶的抑菌活性较低，松茸精油与牛蒡籽油复配具有协同作用，可以提高抑菌活性。
表2抑菌样品原液的抑菌效果
3皮肤刺激试验
3.1样品
测试样品：分别取实施例5-7制备的抑菌凝胶。
试验动物：新西兰兔，由湖南太平生物科技有限公司提供，实验动物生产许可证号：SCXK(湘)2020-0005。
测试环境：温度为22-26℃，相对湿度为53％-57％。
3.2测试方法
依据《消毒技术规范》2002年版2.3.3.3.3进行测试，具体方法：
白色新西兰兔3只(雄性2只，雌性1只)，体重2.0kg-2.5kg，试验前24h将新西兰兔背部两侧的毛剪去，左右两侧去毛面积均约3cm×3cm，以左侧为涂药区，右侧为对照区。分别量取0.5ml受试物，直接滴入动物涂药区皮肤上，然后用一层无刺激塑料膜覆盖，再用无刺激胶布固定，敷贴事件为4h。对照区作为空白对照。在涂抹4h后，用温水清洗涂药区，除去残留物。每天涂抹一次，连续14天。在每次涂抹后24h观察皮肤局部反应，计算每天每只动物平均积分(刺激指数)(每天每只动物平均积分＝所有受试动物14d的红斑和水肿总积分/受试动物×14)，并以《消毒技术规范》2002年版表2-12判定皮肤刺激强度。
3.3测试结果
全部受试动物涂药区皮肤在14天内均未见红肿、水肿及其它异常；受试动物对照区皮肤在观察期内均无异常现象，每天每只动物刺激反应的平均积分(刺激指数)为0。
以上为本发明较佳实施例，只适用于帮助理解本发明实施例的原理；同时，对于本领域的一般技术人员，依据本实施例，在具体实施方式以及应用范围上均会有改变之处，综上所述，本说明书内容不应理解为对本发明的限制。
Claims (6)
1.一种松茸精油抑菌凝胶，其特征在于：由如下质量百分比的原料组分：松茸精油4％-10％，牛蒡籽油1％-7％，丙三醇0.5％-1.5％，卡波姆0.2％-0.6％，黄原胶0.02％-0.1％，精氨酸0.2％-1.0％，三乙醇胺0.2％-1.0％，水余量。
2.根据权利要求1所述的松茸精油抑菌凝胶，其特征在于：所述松茸精油通过如下方法制备所得：将松茸子实体清洗、干燥、过40目筛，加入质量分数为1％-5％的木瓜蛋白酶溶液中，在水浴锅中于30℃-60℃温度条件下处理3-8h；然后用体积分数95％的乙醇进行抽提，得到松茸精油。
3.根据权利要求2所述的松茸精油抑菌凝胶，其特征在于：所述木瓜蛋白酶的质量分数为2-3％，所述水浴温度为45-50℃，所述处理时间为5-6h。
4.一种权利要求1所述的松茸精油抑菌凝胶的制备方法，其特征在于：包括如下步骤：
(1)按比例将丙三醇、卡波姆、黄原胶、精氨酸、水加入乳化锅，均质1-2min，搅拌至完全溶解；
(2)将三乙醇胺加入到乳化锅中，继续搅拌35-40min；
(3)向步骤(2)的物料中加入松茸精油、牛蒡籽油，调整转速搅拌15-20min，搅拌均匀；从出料口放出适量物料加入乳化锅中，再搅拌20-25min，使料体混匀；
(4)待物料合格后，调整转速为10-15rpm，开启压缩机向乳化锅注入压缩空气将半成品用200目滤布过滤，压出至已消毒的储料桶中陈化，即得到松茸精油抑菌凝胶。
5.根据权利要求4所述的松茸精油抑菌凝胶的制备方法，其特征在于：步骤(1)所述搅拌是在20-25rpm下搅拌115-120min。
6.根据权利要求4所述的松茸精油抑菌凝胶的制备方法，其特征在于：步骤(3)所述搅拌转速为15-20rpm。
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