CN114668803B

CN114668803B - A method for preparing collutory for preventing dental caries and periodontitis

Info

Publication number: CN114668803B
Application number: CN202210412211.0A
Authority: CN
Inventors: 胡志和; 张伯清
Original assignee: Beroni Biotechnology Co ltd
Current assignee: Beroni Biotechnology Co ltd
Priority date: 2022-04-19
Filing date: 2022-04-19
Publication date: 2023-10-20
Anticipated expiration: 2042-04-19
Also published as: CN114668803A

Abstract

The invention discloses a preparation method of gargle with caries and periodontitis preventing function, which comprises the following steps: preparing green tea extract, galla chinensis extract and flos Lupuli extract respectively; mixing green tea extract, galla chinensis extract and flos Lupuli extract, adding antioxidant and astringent sour agent, and adding deionized water as solvent to obtain collutory with dental caries and periodontitis preventing effect. The mouthwash disclosed by the invention has a good inhibition effect on bacteria which mainly cause dental caries and periodontitis in the oral cavity, is comfortable to the oral cavity, has no toxic or side effect, has no harm even if swallowed, and is suitable for various crowds including pregnant women and children; the wine does not contain ethanol, and the wine can not cause misjudgment of drunk driving after use.

Description

A method for preparing collutory for preventing dental caries and periodontitis

Technical Field

The invention relates to the field of processing of oral health products, in particular to a preparation method of mouthwash with caries and periodontitis prevention effects.

Background

Health in all aspects of the body is particularly important in social environments where health issues are becoming more and more important, and oral health issues are also a concern. Caries is still ubiquitous in our country, especially in teenagers and children, with higher morbidity than in adults. Of the caregivers at the oral clinic, more than half of the patients have causative agents due to caries and complications due to caries.

Caries is an infectious oral disease that gradually loses teeth due to erosion of enamel, and can also cause some systemic complications, and is one of three major non-infectious important control diseases by the world health organization. An important factor directly responsible for caries is plaque attached to the tooth surface, a dense film-like substance composed of bacteria and their produced extracellular polysaccharide and matrix combinations such as oral salivary glycoprotein. It is because it accumulates for a long period and adheres to the enamel surface all the time, affecting the synthesis of organic matter in the teeth. Streptococcus mutans (Streptococcus mutans) is a bacterium that grows in the oral cavity and is currently the main cariogenic bacteria recognized worldwide and is able to utilize sucrose to form extracellular polysaccharides and attach to the tooth surface, resulting in the formation of plaque biofilm. The adhesion capability of pathogenic bacteria is enhanced, the acid production rate is accelerated, so that the enamel is corroded fast, and the occurrence of dental caries is accelerated. And the streptococcus mutans can survive under an acidic environment, release toxic substances and accelerate the formation of caries. Actinomycetes viscosus (actinomyces viscosus) is a normal oral flora and is also known as one of cariogenic bacteria. Is a cell gram positive bacterium which can grow well in the CO2 environment, is one of the main components of dental plaque, can colonize the surface of teeth in early stage, and is the main component of the dental plaque. The caries mechanism of the actinomycetes viscosus is similar to that of streptococcus mutans, a large amount of bacteria are gathered to form bacterial plaques attached to root surfaces, bacterial acid is produced by bacteria to demineralize cementum, inorganic matters are dissolved, and the actinomycetes viscosus is different from the streptococcus mutans and is mainly planted in subgingival bacterial plaques, gingival margin bacterial plaques and dental calculus. The caries probability of the sticky actinomycetes is higher for the old, because the saliva secretion function of the old is reduced, the old likes to eat softer food, sticky substances are easy to adhere to root surfaces, the oral hygiene is not good, and the caries risk is easily increased.

In addition, periodontitis is a common disease in which inflammatory infections occur in the tissues surrounding the teeth, and is a significant cause of destruction or even loss of human teeth. The main reason for periodontitis is that plaque microorganisms are attached to the surface of teeth for a long time, and are continuously propagated and accumulated around the teeth including gum, alveolar bone, periodontal ligament and the like, and meanwhile, the microorganisms continuously produce acid to enable the periodontal to be in an immersed state, so that infectious inflammation phenomenon can occur over time. Once periodontitis occurs, it spreads over the entire oral cavity, and more seriously, it is also directly related to the occurrence of systemic diseases, such as cardiovascular diseases, diabetes, arthritis, etc., which may be associated with the occurrence of periodontitis. Porphyromonas gingivalis (Porphyromonas gingivalis) is a gram-negative anaerobic bacterium that is non-glycolytic sugar, and is closely related to the production of chronic periodontitis, and also induces some systemic diseases. The Prevotella intermedia is an anaerobic bacillus capable of producing melanin, is also called periodontal pathogenic bacteria, has close relation with oral inflammation such as periodontitis, pericoronitis and the like, and belongs to normal oral flora and is also an obligate anaerobic bacterium colonized on teeth. It is reported that the rate of detection of Proprietaria intermedia in cases of periodontitis infection is high, and plays an important role in the onset of disease, and inflammation is caused only when the number of Proprietaria intermedia in the oral cavity reaches a certain level.

At present, common mouthwashes in the market at present mainly comprise fluorine-containing caries preventing mouthwashes and antiplaque gingivitis-resistant mouthwashes, and common components of the mouthwashes comprise essential oil, triclosan, metronidazole, tinidazole, chlorhexidine, hydrogen peroxide and iodophor, so that unbalance of oral flora is easy to cause after long-term use, and meanwhile, side effects are also generated.

Triclosan, also known as triclosan, has a chemical name of 2,4 '-trichloro-2' -hydroxydiphenyl ether and has broad-spectrum antibacterial properties, and is the main component of most oral care products on the market. However, the substance is slightly soluble in water and is easily soluble in ethanol, so that the oral liquid taking triclosan as the main antibacterial substance mostly takes ethanol as a solvent. However, after meals, the oral liquid is used for gargling, so that misunderstanding can be caused to drunk driving; children may have an influence on the body after swallowing by mistake.

Metronidazole has broad-spectrum anaerobic bacteria and antiprotozoal effects, and is clinically used for preventing and treating infection caused by anaerobic bacteria. The tinidazole is a nitroimidazole anti-anaerobic and antiprotozoal drug which is developed after the metronidazole and has higher curative effect, shorter treatment course and better tolerance. Although both agents are useful in mouthwashes and have some effect on oral care, both chemical components have many limitations on the population of users, particularly in pregnant women, lactating women, children, liver disease patients, and the like.

Hydrogen peroxide is a strong oxidant and has the functions of corrosion prevention, sterilization, removal of abnormal smell and cleaning; the 3% hydrogen peroxide has unique curative effect on removing halitosis, but has strong oxidizing and corrosiveness.

Iodophor is a novel iodine-containing bactericide, has a strong killing effect on various bacteria, spores thereof, virus fungi and protozoa, and is also commonly used for mouthwash. But has obvious stimulation to mucous membrane when in use; few people have allergic reactions. Excessive oral administration can cause corrosive gastroenteritis-like symptoms, such as emesis, hematemesis, heart burn, hematochezia, and severe shock.

The gargle containing the chemical components is easy to cause unbalanced oral flora after long-term use, and can produce drug resistance or color tooth surfaces and tongue backs; for children, pregnant women and other groups, adverse consequences can also occur; some can also produce false judgments of drunk driving.

Therefore, the technical problem to be solved by the person skilled in the art is to provide a preparation method of the mouthwash which has good resistance to main bacteria causing dental caries and periodontitis, is suitable for various people and has no toxic or side effect.

Disclosure of Invention

In view of the above, the present invention provides an oral liquid which is produced by extracting the active ingredients of natural plants such as gallnut, green tea, hop, etc., gallic acid, tea polyphenols, hop polyphenols, etc., and by a reasonable combination, has excellent resistance to bacteria causing dental caries, periodontitis (streptococcus mutans), actinomyces viscosus (actinomyces viscosus), porphyromonas gingivalis (Porphyromonas gingivalis), and Prevolvulella intermedia. The oral liquid contains no ethanol, is suitable for various people, and has no adverse side effects.

In order to achieve the above purpose, the present invention adopts the following technical scheme:

a preparation method of collutory for preventing dental caries and periodontitis comprises the following steps:

(1) Preparing green tea extract, galla chinensis extract and flos Lupuli extract respectively;

(2) Mixing the green tea extract, the gallnut extract and the hop extract prepared in the step (1), adding an antioxidant and an astringent acidulant, and adding water as a solvent to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Further, the preparation method of the green tea extract comprises the following steps: drying green tea in a forced air drying oven at 80deg.C, pulverizing with a plant pulverizer, sieving with 80 mesh sieve, extracting powdered green tea with water at a mass ratio of 1:20 under 400W ultrasonic power at 70deg.C for 30min, filtering the extractive solution, centrifuging at 4000rpm, and spray drying supernatant to obtain tea extract rich in tea polyphenols.

The beneficial effect of adopting above-mentioned further scheme lies in: under the scheme of the invention, the tea polyphenol is not destroyed, so that the activity of the tea polyphenol can be well reserved, and the extraction rate is high (more than 90%). The extract obtained by spray drying the extract has minimum antibacterial concentrations of 2000mg/L, 2800mg/L, 3300mg/L and 2000mg/L for main bacteria causing dental caries and periodontitis, such as Streptococcus mutans, actinomyces viscosus, porphyromonas gingivalis, proteus intermedius, etc.

Further, the preparation method of the gallnut extract comprises the following steps: drying Galla chinensis in air drying oven at 80deg.C, pulverizing, and sieving with 80 mesh sieve to obtain Galla chinensis powder. Mixing Galla chinensis and tannase solution at a mass ratio of 1:15, extracting at 40deg.C and pH=6 for 5 hr, centrifuging at 4000rpm, and spray drying supernatant to obtain Galla chinensis extract rich in gallic acid.

The beneficial effect of adopting above-mentioned further scheme lies in: under the above scheme, the extraction rate of the gallic acid reaches more than 80%, and the minimum antibacterial concentration of the extract obtained by spray drying the supernatant on main bacteria causing dental caries and periodontitis such as streptococcus mutans, actinomyces viscosus, porphyromonas gingivalis, and praecox intermedia is 2500mg/L, 5000mg/L, 4500mg/L and 4000mg/L respectively.

Further, the preparation method of the hop extract comprises the following steps: drying flos Lupuli in a drying oven at 80deg.C, pulverizing with a pulverizer, sieving with 80 mesh sieve, mixing pulverized flos Lupuli with 70% ethanol water solution at a feed-liquid ratio of 1:20, extracting at 50deg.C under 400W ultrasonic power for 25min, filtering the extractive solution, centrifuging at 4000rpm, and spray drying supernatant to obtain flos Lupuli extract rich in flos Lupuli polyphenols.

The beneficial effect of adopting above-mentioned further scheme lies in: under the scheme, the yield of the hop polyphenol can reach 75 percent, and the hop polyphenol has fresh and cool astringency. Meanwhile, the concentration of the hop extract is more than or equal to 2600mg/L, and the hop extract has remarkable inhibition effect on streptococcus mutans; but has no obvious effect on actinomycetes viscosus, porphyromonas gingivalis and praecox intermedia. However, the hops extract has good astringency and plays a good role in the comfort of mouthwash.

Further, in the step (2), the mass ratio of the green tea extract, the gallnut extract and the hop extract is 3.25-3.75:1.5-2.5:0.500-1.5.

The beneficial effect of adopting above-mentioned further scheme lies in: the prepared gargle has good inhibition effect on streptococcus mutans, actinomyces viscosus, porphyromonas gingivalis, praecox intermedia and the like by organically combining the green tea extract with the concentration of 3250-3750mg/L, the gallnut extract with the concentration of 1500-2500mg/L and the hops with the concentration of 500-1500 mg/L.

Further, in step (2), the antioxidant is ascorbic acid.

Still further, the antioxidant is present in the mouthwash at 200mg/L.

The beneficial effect of adopting above-mentioned further scheme lies in: the addition of the ascorbic acid in the gargle can prevent the oxidation and the discoloration of polyphenol substances and maintain the antibacterial activity.

Further, in step (2), the astringent sour agent is malic acid.

Still further, the astringent acidulant is present in the mouthwash at 100mg/L.

The beneficial effect of adopting above-mentioned further scheme lies in: the malic acid is added into the gargle, so that the acidic environment of the gargle can be maintained, and the stability of polyphenol components can be maintained. Meanwhile, the malic acid has certain astringency and can give the gargle a comfortable taste.

The invention has the beneficial effects that: the raw materials adopted by the invention have very obvious inhibition effect on four bacteria in the oral cavity. The oral liquid prepared by the three extracts has good inhibition effect on bacteria mainly causing dental caries and periodontitis in the oral cavity because the raw materials are natural edible raw material aqueous extracts, is comfortable to the oral cavity, has no toxic or side effect, has no harm even if swallowed, and is suitable for various crowds including pregnant women and children; the product of the invention does not contain ethanol, and can not cause misjudgment of drunk driving after use.

Drawings

FIG. 1 effect of varying concentrations of tea polyphenols on the growth of Streptococcus mutans;

FIG. 2 the effect of different concentrations of tea polyphenols on the growth of actinomycetes viscosus;

FIG. 3 effect of tea polyphenols at different concentrations on Porphyromonas gingivalis growth;

FIG. 4 effects of different concentrations of tea polyphenols on growth of Propionibacterium intermedia;

FIG. 5 effects of varying concentrations of gallic acid on the growth of Streptococcus mutans;

FIG. 6 the effect of different concentrations of gallic acid on the growth of actinomycetes viscosus;

FIG. 7 effect of different concentrations of gallic acid on Porphyromonas gingivalis growth;

FIG. 8 effects of different concentrations of gallic acid on the growth of middle Propionibacterium;

FIG. 9 effects of varying concentrations of hops polyphenols on the growth of Streptococcus mutans;

FIG. 10 the effect of varying concentrations of hops polyphenols on the growth of actinomycetes viscosus;

FIG. 11 the effect of varying concentrations of hops polyphenols on Porphyromonas gingivalis growth;

FIG. 12 effects of different concentrations of hops polyphenols on the growth of middle Propionibacterium;

FIG. 13 shows a rinse formulation combination versus S.mutans antibacterial curve;

FIG. 14 shows the antibacterial profile of a rinse formulation combination against actinomycetes viscosus;

FIG. 15 antibacterial curve of a rinse formulation combination against Porphyromonas gingivalis

Fig. 16 rinse formulation combination has a bacteriostatic profile against praecox intermedia.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Example 1

Drying tea in a forced air drying oven at 80deg.C, pulverizing with pulverizer, and sieving with 80 mesh sieve. Extracting crushed tea leaves and water for 30min under the conditions of ultrasonic power of 400W and temperature of 70 ℃ at a mass ratio of 1:20, filtering the extracting solution, centrifuging at 4000rpm, and spray drying the supernatant to obtain the tea leaf extract rich in tea polyphenol.

Drying Galla chinensis in air drying oven at 80deg.C, pulverizing, and sieving with 80 mesh sieve to obtain Galla chinensis powder. Mixing Galla chinensis and tannase solution at a mass ratio of 1:15, extracting at 40deg.C and pH of 6 for 5 hr, centrifuging at 4000rpm, and spray drying supernatant to obtain Galla chinensis extract rich in gallic acid.

Drying flos Lupuli in a drying oven at 80deg.C, pulverizing with pulverizer, sieving with 80 mesh sieve, mixing with 70% ethanol water solution at a feed liquid ratio of 1:20 (W/W), and extracting at 50deg.C under ultrasonic power of 400W for 25min. Filtering the extractive solution, centrifuging at 4000rpm, and spray drying the supernatant to obtain flos Lupuli extract rich in flos Lupuli polyphenols.

Respectively weighing 3250mg of tea leaf (green tea) extract, 1500mg of Chinese gall extract, 500mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mLPET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Example 2

Tea leaf (green tea) extract, gallnut extract, hops extract were prepared in the same manner as in example 1. Respectively weighing 3250mg of tea leaf (green tea) extract, 2000mg of Chinese gall extract, 1000mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mLPET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Example 3

Tea leaf (green tea) extract, gallnut extract, hops extract were prepared in the same manner as in example 1. Respectively weighing 3250mg of tea leaf (green tea) extract, 2500mg of Chinese gall extract, 1500mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mL PET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Example 4

Tea leaf (green tea) extract, gallnut extract, hops extract were prepared in the same manner as in example 1. Weighing 3500mg of tea leaf (green tea) extract, 1500mg of Chinese gall extract, 1000mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid respectively, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mL PET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Example 5

Tea leaf (green tea) extract, gallnut extract, hops extract were prepared in the same manner as in example 1. Weighing 3500mg of tea leaf (green tea) extract, 2000mg of Chinese gall extract, 1500mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid respectively, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mLPET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Example 6

Tea leaf (green tea) extract, gallnut extract, hops extract were prepared in the same manner as in example 1. Weighing 3500mg of tea leaf (green tea) extract, 2500mg of Chinese gall extract, 500mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid respectively, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mLPET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Example 7

Tea leaf (green tea) extract, gallnut extract, hops extract were prepared in the same manner as in example 1. Respectively weighing 3750mg of tea leaf (green tea) extract, 1500mg of Chinese gall extract, 1500mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mLPET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Example 8

Tea leaf (green tea) extract, gallnut extract, hops extract were prepared in the same manner as in example 1. Respectively weighing 3750mg of tea leaf (green tea) extract, 2000mg of Chinese gall extract, 500mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mLPET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Example 9

Tea leaf (green tea) extract, gallnut extract, hops extract were prepared in the same manner as in example 1. Respectively weighing 3750mg of tea leaf (green tea) extract, 2500mg of Chinese gall extract, 1000mg of hop extract, 200mg of ascorbic acid and 100mg of malic acid, dissolving in 1000mL of deionized water, sterilizing at 125 ℃ for 10s, cooling to 90 ℃, canning into a 100mLPET bottle, sealing, pouring into a bottle for 4min, and cooling to room temperature to obtain the mouthwash with the effects of preventing dental caries and periodontitis.

Test examples

The three extracts prepared in example 1 were prepared into solutions with different concentrations, and the solutions were used to determine the effective inhibitory concentration ranges by acting on Streptococcus mutans, actinomyces viscosus, porphyromonas gingivalis, and Proteus intermedius. The extracts were mixed in different proportions to give 9 combinations (Table 1). According to the combination in Table 1, deionized water is used as solvent to prepare the product, sterilizing is carried out for 10s at 125 ℃, cooling to 90 ℃, canning, sealing, pouring into bottles for 4min, and cooling to room temperature.

Table 1 rinse formulation table

And (5) detecting the antibacterial effect. Streptococcus mutans, actinomyces viscosus, porphyromonas gingivalis and Proteus intermedia are prepared into bacterial suspensions by using a TSB culture medium. In the test sample, test samples with different concentrations are respectively added into the culture medium, and the culture is carried out in an anaerobic environment (streptococcus mutans, porphyromonas gingivalis and Proprietas intermedia)/5% carbon dioxide environment (actinomyces viscosus) at 37 ℃, and the change of the bacterial concentration in the bacterial suspension is detected by a spectrophotometry method, so that the bacteriostasis effect is deduced.

Tea extracts with different concentrations are added into TSB culture medium, and the effect on four bacteria in oral cavity is shown in figures 1-4. The concentration of the tea extract is more than or equal to 2000mg/L, and the tea extract has remarkable inhibiting effect on streptococcus mutans; the actinomycetes viscosus has remarkable inhibition effect when the concentration is more than or equal to 2800 mg/L; the porphyromonas gingivalis is obviously inhibited when the concentration is more than or equal to 3300 mg/L; has remarkable inhibiting effect on the middle Proprietaria at the concentration of more than or equal to 2000mg/L.

The effect of adding different concentrations of Galla chinensis extract into TSB culture medium on four bacteria in oral cavity is shown in figures 5-8. The concentration of the gallnut extract is more than or equal to 2500mg/L, and the streptococcus mutans has remarkable inhibition effect; the actinomycetes viscosus has remarkable inhibition effect when the concentration is more than or equal to 5000 mg/L; when the concentration is more than or equal to 4500mg/L, the compound has remarkable inhibition effect on Porphyromonas gingivalis; has remarkable inhibiting effect on the middle Proprietaria at the concentration of more than or equal to 4000mg/L.

The effect of adding hop extracts at different concentrations to the TSB medium on four bacteria in the air is shown in FIGS. 9-12. The concentration of the hop extract is more than or equal to 2600mg/L, and the hop extract has remarkable inhibiting effect on streptococcus mutans; even if the addition concentration (4200 mg/L) is increased, the effect on actinomycetes viscosus, porphyromonas gingivalis and praecox intermedia is not remarkable. However, the hops extract has good astringency and plays a good role in the comfort of mouthwash.

Test example 2

And (5) detecting the antibacterial effect of the gargle. Sample test Medium, 1L of TSB Medium, was added with samples according to the ingredients combinations (9 formulation combinations) of example 1-example 9, respectively; the control medium was TSB medium. Dissolving uniformly, and sterilizing at 121deg.C for 15min. Dividing each sterilized culture medium into 4 parts, and inoculating bacterial suspensions of Streptococcus mutans, actinomyces viscosus, porphyromonas gingivalis and Proprietaria intermedia respectively to make the bacterial concentration reach 10 ³ cfu/mL; after inoculation, each aliquot was placed in 21 sterilized tubes, 3 in 1, and incubated at 37 ℃. Wherein streptococcus mutans, porphyromonas gingivalis and praecox intermedia are cultured in an anaerobic environment; actinomycetes viscosus were cultured in a 5% carbon dioxide atmosphere. Sampling at 0, 2,4, 6, 8, 10 and 12 hours respectively, and detecting the change of the bacterial concentration by spectrophotometry. Example 1-example 9 were 9 formulation combinations, respectively, and the bacteriostatic effects of the 9 formulation combinations on Streptococcus mutans, porphyromonas gingivalis, proteus intermedius, and Actinomyces viscosus were shown in FIGS. 13-16. From this, it can be seen that the 9 formulation combinations of examples 1 to 9 have an inhibitory effect on the main bacteria causing caries and periodontitis. Therefore, the oral liquid prepared in example 1-example 9 has good effect of preventing dental caries and periodontitisThe effect is achieved.

While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.

Claims

1. A method for preparing a mouthwash with caries and periodontitis prevention function, which is characterized by comprising the following steps:

(1) Preparing green tea extract, galla chinensis extract and flos Lupuli extract respectively; the mass ratio of green tea extract, galla chinensis extract and flos Lupuli extract is 3.25-3.75:1.5-2.5:0.500-1.5;

the preparation method of the green tea extract comprises the following steps: drying green tea in a forced air drying oven at 80 ℃, crushing the green tea by a plant crusher, sieving the crushed green tea by a 80-mesh sieve, extracting the sieved powdery green tea with water for 30min under the conditions of 400W ultrasonic power and 70 ℃ according to the mass ratio of 1:20, filtering the extracting solution, centrifugally separating the extracting solution at 4000rpm, and spray-drying the supernatant to obtain tea extract rich in tea polyphenol;

the preparation method of the gallnut extract comprises the following steps: drying Galla chinensis in a forced air drying oven at 80deg.C, pulverizing with a pulverizing mill, sieving with 80 mesh sieve to obtain Galla chinensis powder, mixing Galla chinensis and tannase solution according to a mass ratio of 1:15, extracting with enzyme concentration of 15U/g, pH=6 at 40deg.C for 5 hr, centrifuging the extractive solution at 4000rpm, and spray drying supernatant to obtain Galla chinensis extract rich in gallic acid;

the preparation method of the hop extract comprises the following steps: drying flos Lupuli in a drying oven at 80deg.C, pulverizing with a plant pulverizer, sieving with 80 mesh sieve, mixing powdery flos Lupuli with 70% ethanol water solution according to a feed-liquid ratio of 1:20, extracting at 50deg.C under 400W ultrasonic power for 25min, filtering the extractive solution, centrifuging at 4000rpm, and spray drying supernatant to obtain flos Lupuli extract rich in flos Lupuli polyphenols;

(2) Mixing the green tea extract, the gallnut extract and the hop extract prepared in the step (1), and then adding an antioxidant and an astringent sour agent, wherein the antioxidant is ascorbic acid, and the content of the antioxidant in the gargle is 200mg/L; the astringent sour agent is malic acid; the content of astringent sour agent in the collutory is 100mg/L, and water is added as solvent to obtain collutory with caries and periodontitis preventing effects.