CN114642616A - Mouth wash based on mulberry leaf polyphenol and preparation method thereof - Google Patents
Mouth wash based on mulberry leaf polyphenol and preparation method thereof Download PDFInfo
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- 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
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- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K8/00—Cosmetics or similar toiletry preparations
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- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/34—Alcohols
- A61K8/345—Alcohols containing more than one hydroxy group
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- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
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- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
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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
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Abstract
The invention discloses mouthwash based on polyphenol of mulberry leaves and a preparation method thereof, wherein the mouthwash comprises the following components: the mulberry leaf polyphenol extract, black tea, xylitol, honeysuckle, wild chrysanthemum flower and phellodendron, and the balance of water; the preparation method comprises the following steps: soaking black tea, honeysuckle, wild chrysanthemum and phellodendron in proportion with pure water, boiling, and decocting with slow fire to obtain first decocted soup; taking out the first decocted soup, adding pure water into the pot, and decocting again to obtain a second decocted soup; mixing the decoctions, adding the folium Mori polyphenol extractive solution and xylitol, adding water to 100%, mixing, and pasteurizing. By improving and innovating the components of the mouthwash, the antibacterial effect is enhanced, the effects of preventing decayed teeth and dental ulcer are enhanced, the oral problems of contemporary people are reduced, and the mouthwash has a better life on the basis of cleaning the oral cavity.
Description
Technical Field
The invention relates to the technical field of mouthwash, and particularly relates to mouthwash based on polyphenol of mulberry leaves and a preparation method of the mouthwash.
Background
The mouth wash in the market is various in types, most of mouth washes can achieve the effects of cleaning oral cavities and keeping fresh, but the mouth wash is not enough in the aspect of preventing dental caries and dental ulcer. With the increasing stress of modern people and irregular diet, the two diseases are more common. At present, people pay more attention to oral health problems, meanwhile, the pursuit of beauty promotes the vigorous development of the related industry of the mouthwash, and the technology improvement in the aspects of dental caries and oral ulcer is focused more.
Dental caries, commonly known as decayed teeth and decayed teeth, is a bacterial disease, and the main bacteria causing the dental caries are streptococcus mutans, streptococcus lentus and streptococcus sanguis, which can cause secondary pulpitis and periapical periodontitis and even can cause inflammation of alveolar bones and jaw bones.
Canker sores, commonly known as "aphthae," are a common ulcerative injury condition that occurs to the oral mucosa. The development of oral ulcers is the result of a combination of factors including topical trauma, stress, food, medication, malnutrition, altered hormone levels and vitamin or trace element deficiencies; bacteria such as streptococcus sanguis and helicobacter pylori are closely related to dental ulcer.
Folium Mori is the dried leaf of Morus alba L of Moraceae, and Chinese is the world with the largest planting area of Morus alba, and annual yield of folium Mori is favored. The mulberry leaves are rich in various active ingredients such as flavonoids, alkaloids and polysaccharides, have various effects of resisting oxidation, reducing blood fat, reducing blood sugar and the like, and can be widely applied. Related researches show that the polyphenol of mulberry leaves, namely the phenolic secondary metabolites with biological activity extracted from the mulberry leaves, form the important material basis of the antioxidant capacity of the mulberry leaves. The polyphenol of mulberry leaves has stronger DPPH free radical, hydroxyl free radical and superoxide anion free radical scavenging ability. Although the mulberry leaves and polyphenol extracts thereof in Chongqing are abundant in resources, the utilization rate of the mulberry leaves is not high, most of the mulberry leaves are used for silkworm breeding, a large amount of mulberry leaves are not effectively utilized, the resource waste degree is high, and especially, the polyphenol of the mulberry leaves is not effectively applied as an active ingredient of mouthwash.
The invention enhances the effective application of the mulberry leaf polyphenol natural product, enhances the antibacterial effect, enhances the efficacy of preventing decayed teeth and oral ulcer, relieves the oral problems of contemporary people and has better life on the basis of cleaning the oral cavity by improving and innovating the components of the mouthwash.
Disclosure of Invention
The invention aims to provide a mouthwash based on mulberry leaf polyphenol and a preparation method thereof, which can enhance the antibacterial effect of the mouthwash and prevent dental caries and dental ulcer.
In order to realize the purpose, the invention provides the following technical scheme:
1. a mouth wash based on polyphenol of mulberry leaves comprises the following components: the mulberry leaf polyphenol extract, dark tea, xylitol, honeysuckle, wild chrysanthemum flower, phellodendron and the balance of water.
Preferably, the mulberry leaf polyphenol extract is prepared from the following raw materials in percentage by weight: black tea: xylitol: honeysuckle flower: wild chrysanthemum flower: 5-8 parts of phellodendron amurense: 3-6: 2-6: 1.2-1.6: 1-2.5: 2-3, and the balance being water in parts by weight.
Preferably, the raw materials comprise the following components according to the total volume of 50 mL: 3.22mL of mulberry leaf polyphenol extracting solution, 2.53g of black tea, 2g of xylitol, 0.75g of honeysuckle, 1.25g of wild chrysanthemum flower, 1.25g of golden cypress and the balance of water.
2. A preparation method of mouthwash based on polyphenol of mulberry leaves comprises the following steps:
soaking black tea, honeysuckle, wild chrysanthemum and phellodendron in proportion with pure water, boiling, and decocting with slow fire to obtain first decocted soup;
taking out the first decocted soup, adding pure water into the pot, and decocting again to obtain a second decocted soup;
mixing the decoctions, adding the folium Mori polyphenol extractive solution and xylitol, adding water to 100%, and pasteurizing.
Preferably, the volume of the water added when the Chinese medicinal components are soaked is 1-3 cm higher than the medicinal surface.
Preferably, when the traditional Chinese medicine components are decocted for the second time, the volume of the added water is the same as that of the water added during the primary soaking.
Preferably, the soaking, slow fire decoction and re-decoction of the traditional Chinese medicine components are all carried out for 30 min.
Wherein, the pharmacological actions of the components are as follows:
extracting polyphenol from mulberry leaves: bacteriostasis and eliminating biofilm;
black tea: preventing dental caries and resisting oxidation;
xylitol: the sweetening agent improves the mouth feel of the mouthwash;
wild chrysanthemum flower: clearing away heat and toxic materials, dispelling wind and dissipating heat;
honeysuckle flower: clearing away heat and toxic materials, relieving inflammation, tonifying deficiency, and treating wind;
phellodendron bark: clear heat and dry dampness, purge fire and remove steam, remove toxicity and cure sore.
Has the advantages that:
the invention prepares and prepares the mouthwash based on the mulberry leaf polyphenol, and enhances the effective application of the mulberry leaf polyphenol natural products. Through the improvement and innovation of the components of the mouthwash, on the basis of cleaning the oral cavity, the antibacterial effect is enhanced, the efficacy of preventing dental caries and oral ulcer is enhanced, the oral problems of contemporary people are relieved, and the mouthwash has a better life.
Drawings
FIG. 1 is a response surface diagram of mouthwash comprehensive indexes affected by interaction of polyphenol from mulberry leaves and dark tea;
FIG. 2 is a response surface diagram of interaction of throat leaf polyphenol and wild chrysanthemum flower affecting comprehensive indexes of mouthwash;
FIG. 3 is a response surface diagram of interaction of dark tea and wild chrysanthemum flower affecting comprehensive indexes of mouthwash;
FIG. 4 is a graph showing the analysis of the effect of the polyphenol extract from mulberry leaves on the bacteriostatic effect of mouthwash in the single factor test results of example 2;
FIG. 5 is a graph showing the analysis of the influence of the dark tea content on the bacteriostatic effect of mouthwash in the single-factor test results in example 2;
FIG. 6 is a graph showing the analysis of the influence of the contents of honeysuckle, wild chrysanthemum and phellodendron bark on the content of mouthwash in the single-factor test result in example 2.
Detailed Description
The present invention is further illustrated in detail below with reference to specific examples.
Example 1
In order to further prove that the mouthwash has a strong antibacterial effect, the experiment research is combined in the embodiment to prove that the mulberry leaf polyphenol mouthwash has a good effect on oral health.
1. Experiment for inhibiting bacteria
A single colony of Staphylococcus aureus was cultured in 20mL of LB with shaking at 37 ℃ for 16 hours. Mixing 1mL of bacterial solution with 9mL of mulberry leaf polyphenol mouth wash, performing gradient dilution with 0.85% sterile normal saline, and respectively diluting to 10%-1、10-2、10-3、10-4、10-5And 10-6. Under sterile conditions, the sample dilutions were dropped onto nutrient agar plates for colony counting and incubated at 37 ℃ for 16 h.
2. Biofilm elimination experiment
A single colony of Staphylococcus aureus was cultured in 20mL of LB with shaking at 37 ℃ for 16 hours. 1mL of the bacterial suspension was mixed with 9mL of the polyphenol from mulberry leaf mouthwash and added to a 50mL sterile centrifuge tube containing stainless steel discs (2.0X 0.1 cm). After standing culture at 32 ℃ for 48 hours, the bacterial culture was removed, and the stainless steel sheet was washed 2 times with 10mL of 0.85% sodium chloride. The liquid in the centrifuge tube was removed and the stainless steel plate was washed 2 times with 0.85% sodium chloride. After removing all the washing buffer, 10mL of 0.2% crystal violet was added to the centrifuge tube and treated at 25 ℃ for 30min, and the stainless steel plate was washed with 0.85% sodium chloride for 2 times and air-dried. Subsequently, the biofilm on the stainless steel plate was dissolved with 1mL of 95% ethanol, and the OD was measured600A smaller value indicates a smaller amount of biofilm and the more effective the mouthwash is in removing biofilm.
Example 2
Single factor test: determining the influence of the content of each component on the antibacterial effect by controlling variables, soaking black tea, honeysuckle, wild chrysanthemum and golden cypress in proportion with pure water, boiling, and decocting with slow fire to obtain decoction; adding pure water into the pan, and decocting again to obtain decoction. Mixing the two decoctions, adding the folium Mori polyphenol extractive solution and xylitol at a certain ratio, adding water to 100%, mixing, and pasteurizing, wherein the variable setting conditions are shown in Table 1.
TABLE 1 mouthwash composition content set gradient
The results are shown in figures 4-6, and the contents of flos Lonicerae and cortex Phellodendri have significant difference and the content with the best antibacterial effect, so the contents can be directly determined. The mulberry leaf polyphenol extract, the black tea and the wild chrysanthemum have no significant difference, so a response surface test is carried out to determine the optimal content ratio.
Example 3
A preparation method of mouthwash based on polyphenol of mulberry leaves comprises the following raw materials, by weight, 2.5mL of polyphenol extracting solution of mulberry leaves, 3g of black tea, 2g of xylitol, 0.75g of honeysuckle, 0.88g of wild chrysanthemum, 1.25g of golden cypress, and the balance of water. Soaking the Chinese medicinal materials in pure water for 30min, boiling, and decocting with slow fire for 30min to obtain decoction; adding pure water into the pan, and decocting for 30min to obtain decoction. Mixing the two decoctions, adding the folium Mori polyphenol extractive solution and xylitol at a certain ratio, adding water to 100%, mixing, and pasteurizing.
Example 4
A preparation method of mouthwash based on polyphenol of mulberry leaves comprises the following raw materials, by weight, 2.5mL of polyphenol extracting solution of mulberry leaves, 2.25g of black tea, 2g of xylitol, 0.75g of honeysuckle, 0.5g of wild chrysanthemum flower, 1.25g of golden cypress and the balance of water. Soaking the Chinese medicinal materials in pure water for 30min, boiling, and decocting with slow fire for 30min to obtain decoction; adding pure water into the pan, and decocting for 30min to obtain decoction. Mixing the two decoctions, adding the folium Mori polyphenol extractive solution and xylitol at a certain ratio, adding water to 100%, mixing, and pasteurizing.
Example 5
A preparation method of mouthwash based on polyphenol of mulberry leaves comprises the following raw materials, by weight, 2.5mL of polyphenol extracting solution of mulberry leaves, 2.25g of black tea, 2g of xylitol, 0.75g of honeysuckle, 1.25g of wild chrysanthemum flower, 1.25g of golden cypress and the balance of water. Soaking the Chinese medicinal materials in pure water for 30min, boiling, and decocting with slow fire for 30min to obtain decoction; adding pure water into the pan, and decocting for 30min to obtain decoction. Mixing the two decoctions, adding the folium Mori polyphenol extractive solution and xylitol at a certain ratio, adding water to 100%, mixing, and pasteurizing.
The remaining examples are similar to examples 3-5, except that the amounts of polyphenol extract of mulberry leaf, black tea, honeysuckle flower, wild chrysanthemum flower and phellodendron bark are used, and the specific amounts are shown in Table 2.
TABLE 2 summary of the efficacy of the mouthwash formulation of each example in inhibiting bacteria and eliminating biofilm
Note: the total index is bacteriostasis effect multiplied by 0.5+ biofilm multiplied by 0.5.
Response surface analysis and optimal condition determination: a response surface analysis graph (shown in figures 1-3) is drawn by using Design-Expert 8.0, and the response surface graph shows that the interaction exists among the content (A) of the polyphenol extracting solution of the mulberry leaves, the content (B) of the black tea and the content (C) of the wild chrysanthemum respectively, and the interaction between the content (B) of the black tea and the content (C) of the wild chrysanthemum is not obvious. By combining a response surface and a regression model of the influence of interaction of various factors on the comprehensive indexes of the mouthwash, when the content (A) of the polyphenol extracting solution of the mulberry leaves, the content (B) of the black tea and the content (C) of the wild chrysanthemum are respectively 3.22mL, 2.53g and 1.25g, the effect of predicting the comprehensive indexes is optimal.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (7)
1. A mouthwash based on polyphenol of mulberry leaves is characterized in that: comprises the following components: the mulberry leaf polyphenol extract, dark tea, xylitol, honeysuckle, wild chrysanthemum flower, phellodendron and the balance of water.
2. The mouthwash based on polyphenols from mulberry leaves according to claim 1, characterized in that: the mulberry leaf polyphenol extract comprises the following raw materials in percentage by weight: black tea: xylitol: honeysuckle flower: wild chrysanthemum: 5-8% of phellodendron bark: 3-6: 2-6: 1.2-1.6: 1-2.5: 2-3, and the balance being water in parts by weight.
3. The mouthwash based on polyphenols from mulberry leaves according to claim 2, characterized in that: the raw materials comprise the following components in percentage by volume of 50 mL: 3.22mL of mulberry leaf polyphenol extracting solution, 2.53g of black tea, 2g of xylitol, 0.75g of honeysuckle, 1.25g of wild chrysanthemum flower, 1.25g of golden cypress and the balance of water.
4. A preparation method of mouthwash based on polyphenol of mulberry leaves is characterized by comprising the following steps: the method comprises the following steps:
soaking black tea, honeysuckle, wild chrysanthemum and phellodendron in proportion with pure water, boiling, and decocting with slow fire to obtain first decocted soup;
taking out the first decocted soup, adding pure water into the pot, and decocting again to obtain a second decocted soup;
mixing the decoctions, adding the folium Mori polyphenol extractive solution and xylitol, adding water to 100%, and pasteurizing.
5. The method for preparing mouthwash based on polyphenols from mulberry leaves according to claim 4, wherein: the volume of the water added when the traditional Chinese medicine components are soaked is required to be 1-3 cm higher than the medicine surface.
6. The method for preparing mouthwash based on polyphenols from mulberry leaves according to claim 5, wherein: when decocting the traditional Chinese medicine components for the second time, the volume of the added water is the same as that of the traditional Chinese medicine components during primary soaking.
7. The method for preparing mouthwash according to claim 6, wherein the gargle is prepared by the following steps: soaking, decocting with slow fire, and decocting again for 30 min.
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| CN103735437A (en) * | 2013-12-04 | 2014-04-23 | 何小刚 | Herbal mouthwash |
| CN103735473A (en) * | 2013-12-04 | 2014-04-23 | 何小刚 | Herbal mouthwash and preparation method thereof |
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| CN111743844A (en) * | 2020-07-10 | 2020-10-09 | 皖南医学院第一附属医院（皖南医学院弋矶山医院） | Traditional Chinese medicine compound gargle and preparation method thereof |
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| CN103735437A (en) * | 2013-12-04 | 2014-04-23 | 何小刚 | Herbal mouthwash |
| CN103735473A (en) * | 2013-12-04 | 2014-04-23 | 何小刚 | Herbal mouthwash and preparation method thereof |
| CN105434298A (en) * | 2015-06-30 | 2016-03-30 | 厦门医学高等专科学校 | Natural Chinese prescription mouthwash |
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