CN114376232A - 一种适用于口腔健康的组合物 - Google Patents
一种适用于口腔健康的组合物 Download PDFInfo
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- CN114376232A CN114376232A CN202210169255.5A CN202210169255A CN114376232A CN 114376232 A CN114376232 A CN 114376232A CN 202210169255 A CN202210169255 A CN 202210169255A CN 114376232 A CN114376232 A CN 114376232A
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Abstract
本发明涉及一种具有改善口腔健康的组合物，包括如下的组分：糖醇15‑60份、益生元10‑30份、果粉5‑25份、乳酸菌粉0.5‑15份、绿咖啡粉0.5‑5份、香蕈提取物0.5‑5份、维生素C0.01‑2.5份、L‑苹果酸0.01‑2.5份、金银花0.5‑5份、食用香精0.01‑2份。所述组合物口气控制效果显著，靶向中和引起异味的化合物，从根源上控制口臭，能够有效抑制口腔内的有害菌的繁殖，预防口腔疾病的发生；起效迅速，并具有长久的效果，可以带来更清新的口气和清爽口感，提高减缓口臭的效果。
Description
技术领域
本发明属于健康食品领域，具体涉及一种适用于口腔健康的组合物以及其制备方法
背景技术
口臭是一种令人不快的现象，容易影响生活质量、带来社交困扰。口臭会影响各个年龄段的人群，可能是暂时性发作或长期存在，这取决于口臭发生的原因。相关研究表明，口气主要来自于食物的分解，口腔中数以百万计的细菌通过降解口腔中残留的食物残渣和唾液蛋白，转化为氨基酸，并释放废物，产生这些带有异味的化合物。80-90％的病例是由于口腔中的细菌引起的慢性口臭，这些存活在舌头表面的微生物膜会生成挥发性硫化合物(VSC)，并在舌头上方盘旋。而其他原因包括牙龈和牙周疾病、龋齿或口腔卫生差也会导致慢性口臭。
人类的口腔中栖息着1000多种细菌。其中一些会产生难闻的挥发性化合物。对所有人而言，常见的是硫和氮分子的结合物，并且它们容易挥发。
口腔问题常见的有口臭、蛀牙、牙齿发黄、牙齿龋洞、慢性炎症如牙周炎、牙龈炎等。针对口腔中的细菌，持续使用灭菌产品可能导致有益细菌的流失、潜在病原细菌的过度生长以及细菌多样性的丧失，进而导致病情恶化；针对口臭的问题，现有的解决方案多采用锌和掩蔽剂，但并不能从根本上解决问题；针对蛀牙和牙齿龋洞，则可以使用氟化物和磷酸盐缓冲液。市场上现有的口腔护理产品从凝胶型的牙膏配合普通牙刷再到电动牙刷或旋转头牙刷，但消费者对口腔护理产品的期望与现有产品之间的差距越来越大，从而推动了对有效、便捷和自然解决方案的需求。伴随着大众对口腔健康的关注提升，迫切需要安全有效的解决方案，因此研制出一款产品配方科学，携带方便，食用高效，口感独特，适用于不配合早晚刷牙的低年龄段儿童清洁口腔、需要见客户的青年人清新口气、常年积累口腔问题的老年人改善口腔健康、怀孕期间的女性口腔防护等等，一款适用于广大人群食用的产品，就特别符合市场需求。
发明内容
本发明的目的在于解决现有改善口腔健康产品稳定性不高的问题，提出一种具有改善口腔健康的组合物及其制备方法。
为了实现上述的目的，本发明的技术方案包括了如下的内容。
一种组合物，包括如下的组分：糖醇15-60份、益生元10-30份、果粉5-25份、乳酸菌粉0.5-15份、绿咖啡粉0.5-5份、香蕈提取物0.5-5份、维生素C0.01-2.5份、L-苹果酸0.01-2.5份、金银花0.5-5份、食用香精0.01-2份。
所述的糖醇为赤藓糖醇、乳糖醇、山梨糖醇的一种或组合。
所述的益生元为菊粉、低聚果糖、低聚异麦芽糖的一种或组合。
进一步地，所述组合物的组分为：赤藓糖醇10-40份、低聚异麦芽糖15-30份、乳糖醇5-20份、果粉5-25份、乳酸菌粉0.5-15份、绿咖啡粉0.5-5份、香蕈提取物0.5-5份、维生素C0.01-2.5份、L-苹果酸0.01-2.5份、金银花0.5-5份、食用香精0.01-2份。
进一步地，所述的组合物制备得到片剂、爆珠、固体饮料、粉剂。
对于具体的用途而言，本发明所述的组合物在制备改善口腔健康方面含片的用途。具体的可适用于改善口腔健康、捕获口臭分子、改善口气指数、缓解牙周炎症、辅助慢性牙周炎治疗等用途。
对于上述的组合物，其制备方法为：(1)将糖醇类原料、维生素C与低聚异麦芽糖进行粉碎性处理，使80～120目物料质量占比不低于80％；(2)所有物料混合均匀，然后使用80目筛网过筛。
本发明还可以制备得到含片，工艺为：(1)添加适量成膜剂如羟丙基甲基纤维素，将其稀释至10～15倍的低于40℃的纯水中，使其呈现透明的具有一定粘度的胶浆；(2)将其所有配料加入总重5～10倍的水中溶解，待溶解均匀后再加入到胶浆中，搅拌速度25～75转，搅拌时间10～20分钟；(3)进行真空脱气，除去胶浆中的气泡，得到基础料，真空度一般为0.1～0.2MPa；(4)使用成膜机缓慢流注，经刮膜后成型。将基础料流注进传动式薄板，薄板底部为加热装置，保持温度在40℃以下，经过刮膜后鼓风干燥后成型。通过控制传送带速度和基础料的流量以控制速溶薄膜含片的厚度；(5)使用滚筒式收膜机将薄膜片收膜成卷，可按需求分切裁剪成所需形状的速溶薄膜含片。这种薄膜含片可含有各种风味和色素，可具有各种颜色，也可经过分切剪裁成各种形状。
对于本发明所述的组合物而言，口溶效果明显、口感细腻清爽。特别优选地组分功效如下。
赤藓糖醇是一种天然糖醇，经常被当做无糖食品的甜味剂使用，与所有糖醇一样，它的甜度和热量都比蔗糖低，并且不会造成牙齿腐烂。赤藓糖醇被人体食用后进入人体血液之中，但不能被人体内的酶分解代谢，不为机体提供能量，不参加糖代谢，只能通过尿液从人体排出，从而避免了高渗现象造成腹泻发生，避免了肠道细菌发酵产生胀气的现象。
低聚异麦芽糖能有效的促进人体内有益细菌-双歧杆菌的生长繁殖，故又称为“双歧杆菌生长促进因子”，简称“双歧因子”。低聚异麦芽糖的抗龋齿性甚佳，不易被蛀牙病原菌-变异链球菌(Streptococcusmutant)发酵，所以产生的酸少，牙齿不易腐蚀。
乳糖醇被口腔微生物利用的速度相当缓慢，不会引起牙齿蚀斑的形成。相反，乳糖醇对牙齿具有保护作用，它是英国牙科协会和卫生教育机构推荐的防龋齿甜味剂，并由英国科学委员会批准使用。同时乳糖醇不能被肠胃消化和吸收，正常的摄入不会影响血糖值，不会引起胰岛素的升高，符合糖尿病患者、中老年人等对特殊饮食的需求。
本发明所述的乳酸菌粉优选为唾液乳杆菌、罗伊氏乳杆菌、植物乳杆菌、干酪乳杆菌、副干酪乳杆菌的组合菌粉。
维生素C具有维持体内脏器组织和细胞的正常生理功能，包括维持代谢水平、酸碱平衡，能维护牙床的健康，防止牙龈出血，帮助排出消化道中过多的黏膜分泌物以及毒素，使口腔形成一个不利于细菌生长的环境。还可调节产品的酸味，刺激口腔内唾液的分泌，起到增强口溶性的特点。还可以选择L-苹果酸，其具有抑菌防腐的作用。
对于香精而言，可根据口味不同选择对应的香精，如清新西瓜风味、蜂蜜乌龙风味、薄荷柠檬风味等等。
绿咖啡粉含有丰富的绿原酸，绿原酸对多种致病菌和病毒有较强的抑制和杀灭作用，在临床上可用作治疗急性细菌性感染疾病。绿原酸还具有抗炎的作用，可以通过抑制TNF-α、IL-6等细胞炎症因子水平从而加速口腔溃疡黏膜的修复和促进组织愈合。口腔溃疡的发生发展还可能与氧自由基的增多相关，绿原酸具有良好的抗氧化活性，可以清除多种化学类自由基和活性氧自由基。绿咖啡中含有漆酶，它是含铜的多酚氧化酶，可存活于空气中，发生反应后唯一的产物就是水，因此其本质上是一种环保型酵素。当人类呼气时约有150种分子成分，其中许多是已经腐烂并有异味的。漆酶可以用来氧化降解存在于口腔中有毒有害的酚类化合物，其通过立即靶向并中和引起异味的化合物，对化合物的氧化性酶促偶联产生不溶性复合结构，就可以降低合成杂环化合物的浓度，可与各种恶臭物质有效发生还原反应，消除或减少口腔发出的气味。并且发生反应后产生的不溶性复合结构不会被身体吸收，通过消化道排出体外，保证了安全性。
香蕈提取物：摄入人体内的食物中，部分会被肠道内的有害细菌分解，变为氨、硫醇、吲哚、硫化氢和粪臭等臭味强烈的腐败产物。这些腐败产物不但会产生臭味给人以不快感，还会影响人体健康。虽然大部分有气味的物质是在粪便中排泄出来的，但少部分会被肠道部分吸收并转移到血液中，进入血液的恶臭成分从肺部或汗腺排出，就会产生口臭或身体气味，也可能引起皮肤粗糙或皮肤出疹，经过长时间的积累，还会在体内成为毒素，引发肝肾功能障碍、高血压、癌症等各种生活习惯病。香蕈提取物可以抑制这些体内毒素的生成，具有抑制肠道内腐败产物、降低血氨浓度，增强NK细胞活性以及抑制慢性肾衰竭的发展等功效。香蕈中含有的多酚和类黄酮成分也可以与硫醇和氨结合，加速身体代谢从而减少异味。
金银花清热解毒力强，能有效促进肾上腺皮质激素的释放，激素能很好的抑制各种炎症和肿痛现象，可以治疗因上火引起的咽喉肿痛、牙龈肿痛等症状。对于香蕈提取物和绿咖啡粉的除异味效果具有明显的促进作用。
本发明的有益效果包括：(1)源自自然：功效原料为天然的酶和植物提取物；(2)口气控制效果显著，靶向中和引起异味的化合物，从根源上控制口臭，能够有效抑制口腔内的有害菌的繁殖，预防口腔疾病的发生；(3)起效迅速，并具有长久的效果，可以带来更清新的口气和清爽口感，提高减缓口臭的效果。
具体实施方式
实施例1
改善口腔健康的组合物，组成为：赤藓糖醇10-40份、低聚异麦芽糖15-30份、乳糖醇5-20份、果粉5-25份、乳酸菌粉0.5-15份、绿咖啡粉0.5-5份、香蕈提取物0.5-5份、维生素C 0.01-2.5份、L-苹果酸0.01-2.5份、金银花0.5-5份、食用香精0.01-2份。
实施例2
一种具有预防龋齿作用的组合物，组成为赤藓糖醇10-35份、低聚异麦芽糖15-28份、乳糖醇5-18份、果粉5-24份、乳酸菌粉0.5-13份、绿咖啡粉0.5-3份、香蕈提取物0.5-3份、维生素C 0.01-2份、L-苹果酸0.01-2份、金银花0.5-3份、食用香精0.01-1份。
实施例3
一种适用于口腔健康的组合物，组分具体为：赤藓糖醇35份、低聚异麦芽糖26份、乳糖醇25份、果粉20份、乳酸菌粉3份、绿咖啡粉2份、香蕈提取物2份、维生素C0.1份、L-苹果酸0.08份、金银花2份、食用香精0.01份。
上述组合物的制备方法为：(1)将糖醇类原料(赤藓糖醇和乳糖醇)、维生素C与低聚异麦芽糖进行粉碎性处理，使80～120目物料质量占比不低于80％；(2)所有物料混合均匀，然后使用80目筛网过筛，通过制粒或压片等工艺获得片剂、固体饮料等产品。
对比例1
组合物的组分为赤藓糖醇35份、低聚异麦芽糖26份、乳糖醇25份、果粉20份、乳酸菌粉3份、维生素C 0.1份、L-苹果酸0.08份、金银花2份、食用香精0.01份。
对比例2
组合物，组分为赤藓糖醇35份、低聚异麦芽糖26份、乳糖醇25份、果粉20份、乳酸菌粉3份、绿咖啡粉2份、香蕈提取物2份、金银花2份、食用香精0.01份。
对比例3
组合物，组分为赤藓糖醇35份、低聚异麦芽糖26份、乳糖醇25份、果粉20份、乳酸菌粉3份、绿咖啡粉2份、香蕈提取物2份、L-苹果酸0.08份、食用香精0.01份。
对比例4
组合物，组分为赤藓糖醇35份、低聚异麦芽糖26份、乳糖醇25份、果粉20份、乳酸菌粉3份、食用香精0.01份。
对比例5
组合物，组分为：赤藓糖醇35份、低聚异麦芽糖26份、乳糖醇25份、果粉20份、乳酸菌粉3份、维生素C 0.1份、L-苹果酸0.08份、食用香精0.01份。
对比例6
组合物，组分为赤藓糖醇35份、乳糖醇25份、果粉20份、乳酸菌粉3份、维生素C 0.1份、L-苹果酸0.08份、金银花2份、食用香精0.01份。
对比例7
组合物，组分为赤藓糖醇35份、低聚异麦芽糖26份、乳糖醇25份、果粉20份、乳酸菌粉3份、绿咖啡粉2份、维生素C 0.1份、L-苹果酸0.08份、食用香精0.01份。
效果实验
对于防御龋齿的效果。龋齿是口腔问题中最常见的疾病，对于导致龋齿发生的微生物，变异链球菌和远缘链球菌是病变中有着至关重要的作用，通过抑菌实验验证对于上述菌的抑制作用，实验方法参考现有技术从兆霞、李茹芳等记载的测定方法进行。
抑菌试验。将所述的组合物溶于TPY液体中，用二倍稀释法配置浓度为0.03125-32g/L的溶液，取菌液20μL和各溶液2ml于12孔板中在37℃，厌氧条件下培养48h，显微镜观察无菌落生长的最低抑菌浓度为MIC；显微镜观察培养48h后各孔的液体是否澄清，用接种环接种，分区划线接种于含1％葡萄糖的TPY固体培养基上，37℃厌氧培养48h，在显微镜下观察菌落数少于5-6个最低浓度为最低杀菌浓度MBC。
细菌黏附试验采用分光光度比浊法测定。无菌试管中分别加入1mL的菌悬液，再分别加入2ml的1MIC值以下的4个药物浓度(包含1MIC)，将试管与水平面成30°放置，培养24h。将培养好的试管(试管1)轻柔旋转3圈后，菌液倒入另一无菌试管(试管2)，从试管1无黏附侧加入3ml磷酸盐缓冲溶液，轻柔旋转3圈后，洗脱液倒入另一无菌试管(试管3)，试管2和3分别8000r/min下离心15min，弃上清液，在试管1、2和3中分别加入3mLPBS缓冲液，震荡混匀。使用紫外分光光度计在540nm处，以PBS缓冲液为空白阴性对照组，测定各试管的吸光度(A)值，实验重复3次取平均值。阳性对照组：洗必泰精密称定，制备成含0.05％的洗必泰溶液，4℃冰箱放置备用。
细菌黏附比＝A1/(A1+A2+A3)×100％，黏附抑制率＝(阴性对照组黏附率-实验组黏附率)/阴性对照组黏附率×100％。
| 粘附抑制率-变异链球菌 | 粘附抑制率-远缘链球菌 | |
| 实施例3 | 92.7％ | 91.4％ |
| 阴性 | 无抑制 | 无抑制 |
| 阳性 | 92.1％ | 90.2％ |
| 对比例1 | 61.3％ | 62.1％ |
| 对比例2 | 78.5％ | 77.8％ |
| 对比例3 | 71.4％ | 72.3％ |
| 对比例4 | 45.3％ | 46.1％ |
| 对比例5 | 49.3％ | 50.1％ |
| 对比例6 | 53.8％ | 52.7％ |
| 对比例7 | 67.9％ | 68.9％ |
根据粘附抑制率来看，本发明的组合对于导致龋齿的变异链球菌和远缘链球菌均有良好的抑制作用。
对于感官评价的效果验证
将本发明实施例和对比例制备得到口腔含片，每组随机选择5名感官测定人员，对其功效进行感官测定。将含片含入口中，利用舌头主动搅动口含片，利用唾液使口含片表面溶化，通过舌头和上颚共同抵接/摩擦口含片，调整口含片光滑层抵接上颚，同时口含片粗糙层作用于舌苔表面，达到清洁舌苔目的。对于口腔清洁效果进行打分，参考的感官打分标准为：8-10分口腔干净清爽，口气清新；6-8分口腔舒适，清除不彻底；3-6分含有口腔舒适感差；1-3分仅留有余味，无清洁效果。结果显示，实施例3的打分为9.8分，具有明显的清爽、清洁口腔的效果；而对比例1-7的得分都在3-7之间，不同程度地存在口腔舒适度差、清洁效果差的问题。
Claims (7)
1.一种组合物，其特征在于包括如下的组分：糖醇15-60份、益生元10-30份、果粉5-25份、乳酸菌粉0.5-15份、绿咖啡粉0.5-5份、香蕈提取物0.5-5份、维生素C0.01-2.5份、L-苹果酸0.01-2.5份、金银花0.5-5份、食用香精0.01-2份。
2.根据权利要求1所述的组合物，其特征在于所述的糖醇为赤藓糖醇、乳糖醇、山梨糖醇的一种或组合。
3.根据权利要求1所述的组合物，其特征在于所述的益生元为菊粉、低聚果糖、低聚异麦芽糖的一种或组合。
4.根据权利要求1所述的组合物，其特征在于所述的组分为：赤藓糖醇10-40份、低聚异麦芽糖15-30份、乳糖醇5-20份、果粉5-25份、乳酸菌粉0.5-15份、绿咖啡粉0.5-5份、香蕈提取物0.5-5份、维生素C0.01-2.5份、L-苹果酸0.01-2.5份、金银花0.5-5份、食用香精0.01-2份。
5.根据权利要求1所述的组合物，其特征在于所述的组合物制备得到片剂、爆珠、固体饮料、粉剂。
6.权利要求1所述的组合物在制备改善口腔健康方面含片的用途。
7.一种权利要求1所述的组合物的制备方法，其特征在于包括如下的步骤：(1)将糖醇类原料、维生素C与低聚异麦芽糖进行粉碎性处理，使80～120目物料质量占比不低于80％；(2)所有物料混合均匀，然后使用80目筛网过筛。
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