CN115152886B - 一种含竹叶提取物的口香糖及其制备方法 - Google Patents
一种含竹叶提取物的口香糖及其制备方法 Download PDFInfo
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- CN115152886B CN115152886B CN202210865181.9A CN202210865181A CN115152886B CN 115152886 B CN115152886 B CN 115152886B CN 202210865181 A CN202210865181 A CN 202210865181A CN 115152886 B CN115152886 B CN 115152886B
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- bamboo leaf
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- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- 239000000304 virulence factor Substances 0.000 description 1
- 230000007923 virulence factor Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种含竹叶提取物的口香糖及其制备方法。包括以下原料:食用胶基35~45份、甜味剂20~30份、口味调节剂0.1~0.5份、竹叶提取物35~45份、表没食子儿茶素没食子酸酯0.1~1份、蜂胶提取物0.1~1份、香芹酚0.1~1份、甘草甜素0.1~0.8份、木犀草素0.1~1份、厚朴酚0.1~0.5份。本发明提供的口香糖以竹叶提取物和食用胶基为主要成分,辅以EGCG、蜂胶提取物、香芹酚、甘草甜素、木犀草素、厚朴酚作为抑菌成分,在保留竹叶的清香,清新口气的同时,各组分协同增效,抑制口腔致病菌如具核梭杆菌、牙龈卟啉单胞菌、变异链球菌、中间普氏菌、伴放线聚集杆菌等的过度增殖防止各种口腔疾病的发生发展,促进口腔健康。
Description
技术领域
本发明涉及一种含竹叶提取物的口香糖及其制备方法,属于功能性糖果技术领域。
背景技术
竹子是禾本科多年生常绿植物,具有丰富的使用价值。我国的竹林资源约占全国森林总面积的3%,占世界竹林总面积的25%,素有“竹子王国”之美称。竹叶在我国具有悠久的药用和食用历史,其医疗保健作用早已为人们所认识。随着现代科学研究的深入,发现竹叶中含有大量对人体有益的活性物质。其中,黄酮类是竹叶中一种重要的活性成分,具有抗氧化、清除自由基、抗衰老、抗辐射、抑菌、抗菌防腐、降血脂及保护心脑血管等功效,其显著的功效和广阔的应用前景引起了研究人员的广泛关注,正成为研究的一个热点。虽然我国竹资源丰富,但是基本处于未开发利用状态。
口腔疾病已经发展为日常生活中最常见的疾病之一,各个年龄段都会产生从而给患者产生精神和心理上的痛苦以及生活中的不便。研究表明口腔致病菌会导致口腔疾病和全身疾病,包括龋齿、牙髓炎、根尖周炎、牙周病、心血管疾病、消化系统疾病、呼吸系统疾病、神经系统疾病、糖尿病、类风湿性关节炎、艾滋病、不良妊娠结局等。
口香糖作为一种很受世界人民喜爱的一种糖类。既可吃又可玩,深受儿童和青年人喜爱。同时也成为大部分年轻人的扮酷、时尚的新宠。中国专利文献CN106922939A公开了一种防龋齿口香糖,包括以下重量份数的原料:罗汉果6~10份、薄荷6~8份、黄芩4~6份、金银花4~6份、厚朴3~5份、桑叶3~5份、竹叶3~5份、甘草3~5份、茶多酚1~3份、赤藓糖醇8~12份、木糖醇8~12份、甘露醇3~5份、低聚木糖3~5份、维生素C1~2份、口香糖胶基30~50份。但是该口香糖仅仅具有防蛀保健作用,无法有效的抑制和杀灭口腔中的致病菌,对于龋齿、牙龈炎、口腔炎等口腔疾病的预防治疗针对性差,作用较弱。
发明内容
针对现有技术的不足,本发明提供一种含竹叶提取物的口香糖及其制备方法,能充分利用竹叶资源,带来经济价值,而且在清新口气、保持口腔卫生的基础上,各组分协同增效,抑制口腔致病菌的过度增殖防止各种口腔疾病的发生发展,促进口腔健康。
本发明的技术方案如下:
一种含竹叶提取物的口香糖,包括以下质量份数的原料组成:食用胶基35~45份、甜味剂20~30份、口味调节剂0.1~0.5份、竹叶提取物35~45份、表没食子儿茶素没食子酸酯0.1~1份、蜂胶提取物0.1~1份、香芹酚0.1~1份、甘草甜素0.1~0.8份、木犀草素0.1~1份、厚朴酚0.1~0.5份。
根据本发明优选的,所述含竹叶提取物的口香糖,包括以下质量份数的原料组成:食用胶基37~42份、甜味剂22~28份、口味调节剂0.2~0.4份、竹叶提取物37~42份、表没食子儿茶素没食子酸酯0.2~0.8份、蜂胶提取物0.2~0.8份、香芹酚0.2~0.8份、甘草甜素0.2~0.7份、木犀草素0.2~0.8份、厚朴酚0.2~0.4份。
根据本发明优选的,所述含竹叶提取物的口香糖,包括以下质量份数的原料组成:食用胶基38~40份、甜味剂24~26份、口味调节剂0.25~0.35份、竹叶提取物38~40份、表没食子儿茶素没食子酸酯0.3~0.6份、蜂胶提取物0.3~0.6份、香芹酚0.3~0.6份、甘草甜素0.3~0.6份、木犀草素0.3~0.6份、厚朴酚0.25~0.35份。
根据本发明优选的,所述食用胶基为食品级胶体,具体为橡胶、桃胶、明胶、鱼胶、蜂胶、骨胶或驴皮阿胶。
根据本发明优选的,所述甜味剂为赤藓糖醇、木糖醇、甜茶甙、乳糖醇、山梨糖醇、麦芽糖醇中的一种或多种的组合。
根据本发明优选的,所述口味调节剂为薄荷油、草莓提取物、苹果提取物、柠檬提取物中的一种或多种的组合。
根据本发明优选的,所述竹叶提取物按照如下方法制备:
将新鲜竹叶烘干、粉碎后过40目筛,向竹叶粉末中添加无水乙醇浸泡20~40min,然后微波处理3~8min,在80~100℃下回流提取1~2h,经过滤冷冻干燥后,即得竹叶提取物;
所述竹叶粉末和无水乙醇的质量体积比为1:25,单位g/mL;所述微波处理的条件为:功率600W,温度60℃。
根据本发明优选的,所述竹叶提取物为麻竹叶提取物。
根据本发明优选的,所述表没食子儿茶素没食子酸酯(EGCG)、香芹酚、厚朴酚、甘草甜素、木犀草素为纯度≥98%的食品或药品级。
根据本发明优选的,所述蜂胶提取物为食品或药品级,蜂胶提取物中蜂胶黄酮的质量含量≥40%。
上述含竹叶提取物的口香糖的制备方法,包括步骤如下:
(1)将食用胶基加热到60~65℃后保持恒温,得到软化的食用胶基;
(2)将竹叶提取物、甜味剂、口味调味剂、表没食子儿茶素没食子酸酯(EGCG)、蜂胶提取物、香芹酚、甘草甜素、木犀草素、厚朴酚依次加入至软化的食用胶基中,充分搅拌均匀,冷却至35~45℃,压成薄片,切割成型,在15~25℃、湿度45~55%的环境下干燥10~20h冷却老化,即得抑制口腔致病菌的口香糖。
本发明的功效成分作用如下:
本发明中的竹叶提取物包括黄酮类化合物、酚酸类化合物、生物碱、生物活性多糖、氨基酸肽类、蒽醌类和萜类内酯等多种活性成分。其中黄酮类化合物、蒽醌化合物、生物碱具有明显的抗菌活性。
本发明中的表没食子儿茶素没食子酸酯(EGCG)是儿茶素发挥作用的主要物质。现有研究已证实,EGCG可直接通过抑制牙龈卟啉单胞菌、变异链球菌、耻垢分枝杆菌等口腔致病菌,并促进成骨细胞增殖及骨向分化等作用,对多种口腔疾病如:龋病、牙周病、口腔癌和口腔粘膜病的治疗发挥重要作用。本发明EGCG优选为高纯度食品或药品级,可市购得到。
本发明中的蜂胶提取物是一种相对理想的天然广谱抗菌剂,对金黄色葡萄球菌、白色念珠菌、枯草芽孢杆菌、大肠埃希菌均有不同程度的抑制作用,并且无毒性。蜂胶在食品、保健品领域用得比较广泛,但在口腔护理用品领域还未得到很好地推广。本发明蜂胶提取物优选为高纯度食品或药品级,可市购得到。
本发明中的香芹酚是一种天然植物提取物,常见于牛至、百里香和其他植物中,实验证明香芹酚对龋病、口腔念珠菌病、牙周炎和种植体周围炎等多种口腔常见疾病的病原菌、细菌生物膜均有显著的抑菌性。香芹酚与抗生素联合使用产生协同作用,可增强疗效,降低耐药性。即使在高浓度下,香芹酚依然可以保持低细胞毒性,安全性良好。另外,香芹酚还可抑制破骨细胞分化,有助于修复骨损伤,减轻骨组织破坏,可应用于骨组织工程。
本发明中的甘草甜素是一种天然植物提取物,实验证实在甘草甜素的作用下即使培养基的酸度接近中性,变形链球菌的增殖仍受到明显抑制,说明甘草甜素可能同时抑制了变链菌产酸和分裂增殖,提示甘草酸可能对变链菌糖转运过程和/或糖代谢途径有抑制作用。同时其对于变形链球菌生物膜的形成也有一定抑制作用。
本发明中的木犀草素可以破坏细菌细胞壁、细胞膜的结构,引起膜电位发生变化、胞内成分的释放,从而引起营养物质吸收、ATP活性降低等功能性障碍,最终导致菌体死亡。
本发明中的厚朴酚能作用于变形链球菌的生物膜,抑制变形链球菌生物膜中的主要毒力因子ffh、gtf D、pdp的表达水平,通过凝固细菌蛋白、破坏细菌的细胞膜结构,有效抑制变形链球菌生长。其次,厚朴酚能抑制葡萄糖基转移酶活性减少胞外葡聚糖的合成,减缓细菌发酵产酸,降低对牙面的酸蚀破坏程度,从而大量减少变形链球菌的黏附聚集。
本发明的有益效果:
1、本发明提供的口香糖以竹叶提取物和食用胶基为主要成分,辅以EGCG、蜂胶提取物、香芹酚、甘草甜素、木犀草素、厚朴酚作为抑菌成分,在保留竹叶的清香,清新口气的同时,各组分协同增效,抑制口腔致病菌如具核梭杆菌、牙龈卟啉单胞菌、变异链球菌、中间普氏菌、伴放线聚集杆菌等的过度增殖防止各种口腔疾病的发生发展,促进口腔健康。
2、本发明的口香糖所用原料绿色安全,对人体无不良毒副作用,并且增加口腔疾病防治的便捷性,能够有效预防和治疗龋齿、牙龈炎、口腔炎等口腔疾病的发生和发展。作为洁口护齿的保健用品,其具有广阔的应用人群和广阔的市场前景。从而充分利用竹叶资源,创造经济效益。
具体实施方式
为使本发明要解决的技术问题、技术方案和优点更加清楚,下面通过实施例对本发明做进一步说明,但不限于此。
同时下述实施例中所诉实验方法,如无特殊说明,均为常规方法;所述试剂和材料如无特殊说明均可从商业途径获得。
实施例1:
一种含竹叶提取物的口香糖,包括以下质量份数的原料组成:食用胶基35g、赤藓糖醇24.5g、薄荷油0.5g、竹叶提取物35g、表没食子儿茶素没食子酸酯1g、蜂胶提取物1g、香芹酚1g、甘草甜素0.8g、木犀草素1g、厚朴酚0.2g。
上述含竹叶提取物的口香糖及其制备方法,包括步骤如下:
(1)新鲜麻竹叶烘干,粉碎后过40目筛,称取10g麻竹叶粉末,添加250mL无水乙醇浸泡30min,然后在功率600W、温度60℃下微波处理5min,在90℃加热回流提取1h,经过滤冷冻干燥后,即得竹叶提取物;
(2)称取35g食用胶基,加热到60℃后保持恒温,得到软化的食用胶基;
(2)将35g竹叶提取物,24.5g赤藓糖醇,0.5g薄荷油,1g表没食子儿茶素没食子酸酯(EGCG),1g蜂胶提取物,1g香芹酚,0.8g甘草甜素,1g木犀草素,0.2g厚朴酚依次加入至软化的食用胶基中,充分搅拌均匀,冷却至40℃,压成薄片,切割成型,在20℃、湿度50%的环境下干燥15h冷却老化,即得抑制口腔致病菌的口香糖。
实施例2
一种含竹叶提取物的口香糖,包括以下质量份数的原料组成:食用胶基37.5g、赤藓糖醇21.5g、草莓提取物0.5g、竹叶提取物37.5g、表没食子儿茶素没食子酸酯0.5g、蜂胶提取物0.5g、香芹酚0.5g、甘草甜素0.5g、木犀草素0.5g、厚朴酚0.5g。
上述含竹叶提取物的口香糖的制备方法,包括步骤如下:
(1)新鲜麻竹叶烘干,粉碎后过40目筛,称取10g麻竹叶粉末,添加250mL无水乙醇浸泡30min,然后在功率600W、温度60℃下微波处理5min,在80℃加热回流提取2h,经过滤冷冻干燥后,即得竹叶提取物;
(2)称取37.5g食用胶基,加热到65℃后保持恒温,得到软化的食用胶基;
(2)将37.5g竹叶提取物,21.5g赤藓糖醇,0.5g草莓提取物,0.5g表没食子儿茶素没食子酸酯(EGCG),0.5g蜂胶提取物,0.5g香芹酚,0.5g甘草甜素,0.5g木犀草素,0.5g厚朴酚依次加入至软化的食用胶基中,充分搅拌均匀,冷却至40℃,压成薄片,切割成型,在20℃、湿度50%的环境下干燥15h冷却老化,即得抑制口腔致病菌的口香糖。
实施例3
一种含竹叶提取物的口香糖,包括以下质量份数的原料组成:食用胶基39g、赤藓糖醇21.2g、苹果提取物0.1g、竹叶提取物39g、表没食子儿茶素没食子酸酯0.1g、蜂胶提取物0.1g、香芹酚0.1g、甘草甜素0.1g、木犀草素0.1g、厚朴酚0.2g。
上述含竹叶提取物的口香糖的制备方法,包括步骤如下:
(1)新鲜麻竹叶烘干,粉碎后过40目筛,称取10g麻竹叶粉末,添加250mL无水乙醇浸泡30min,然后在功率600W、温度60℃下微波处理5min,在90℃加热回流提取1h,经过滤冷冻干燥后,即得竹叶提取物;
(2)称取39g食用胶基,加热到65℃后保持恒温,得到软化的食用胶基;
(2)将39g竹叶提取物,21.2g赤藓糖醇,0.1g苹果提取物,0.1g表没食子儿茶素没食子酸酯(EGCG),0.1g蜂胶提取物,0.1g香芹酚,0.1g甘草甜素,0.1g木犀草素,0.2g厚朴酚依次加入至软化的食用胶基中,充分搅拌均匀,冷却至40℃,压成薄片,切割成型,在20℃、湿度55%的环境下干燥20h冷却老化,即得抑制口腔致病菌的口香糖。
对比例1
一种口香糖,原料组成如实施例1所述,所不同的是:组分中无竹叶提取物,其它与实施例1一致。
上述口香糖的制备方法与实施例1一致。
对比例2
一种口香糖,原料组成如实施例1所述,所不同的是:组分中无表没食子儿茶素没食子酸酯,其它与实施例1一致。
上述口香糖的制备方法与实施例1一致。
对比例3
一种口香糖,原料组成如实施例1所述,所不同的是:组分中无蜂胶提取物,其它与实施例1一致。
上述口香糖的制备方法与实施例1一致。
对比例4
一种口香糖,原料组成如实施例1所述,所不同的是:组分中无香芹酚,其它与实施例1一致。
上述口香糖的制备方法与实施例1一致。
对比例5
一种口香糖,原料组成如实施例1所述,所不同的是:组分中无甘草甜素,其它与实施例1一致。
上述口香糖的制备方法与实施例1一致。
对比例6
一种口香糖,原料组成如实施例1所述,所不同的是:组分中无木犀草素,其它与实施例1一致。
上述口香糖的制备方法与实施例1一致。
对比例7
一种口香糖,原料组成如实施例1所述,所不同的是:组分中无厚朴酚,其它与实施例1一致。
上述口香糖的制备方法与实施例1一致。
试验例1抑菌活性测定
1.待测样品的制备:将实施例1与对比例1~7制备的口香糖分别放入10mL模拟口腔唾液(SOF)中,模拟嚼口香糖的方式,用研钵反复捣、碾10分钟后过滤,分别得到待测样品。
所述SOF的具体成分如下:137.35mM NaCl、0.90mM CaCl2、3.01mM KCl、7.17mMK2HPO4·3H2O、4.17mM NaHCO3、1.53mM MgCl2·6H2O、20.00mM HCl、0.51mM Na2SO4和Tris调pH值至7.0。
2.实验方法
抑菌活性测定利用滤纸片法:将滤纸片在待测样品中浸泡1h后置于无菌环境晾干备用。将培养到对数生长期的具核梭杆菌或牙龈卟啉单胞菌、变异链球菌、中间普氏菌、伴放线聚集杆菌用BHI肉汤稀释至655nm吸光度为0.2,然后分别在固体BHI培养基中加入0.1mL的已配好的菌悬液,用涂布棒涂布均匀,将晾干的滤纸片放在相应位置。用无菌水浸泡的滤纸片做空白对照。在36±1℃下培养48h。测定抑菌圈大小,结果如表1所示。
表1
由表1可知,对比例1~7提供的口香糖虽然也产生抑菌圈,对口腔致病菌有抑制作用,但是效果均明显不如本发明制备的口香糖,说明本发明口香糖各原料之间发挥协同作用,达到优异的抗菌性能。
试验例2对生物膜形成的影响
1.待测样品的制备同试验例1。
2.实验方法
将培养到对数生长期的具核梭杆菌或牙龈卟啉单胞菌、变异链球菌、中间普氏菌、伴放线聚集杆菌用BHI肉汤稀释至655nm吸光度为0.2,然后取灭菌的96孔细胞培养板,向板孔中加入100μL待测样品和100μL菌液,37℃培养48h后;吸除培养液和悬浮细菌,只留下形成的生物膜,并用无菌蒸馏水冲洗孔中的生物膜3次,向孔中加入0.4wt%结晶紫对生物膜染色15min;无菌水冲洗孔中经染色后的生物膜4次除去未结合的结晶紫,37℃干燥2h;向每孔中加入100μL体积浓度为95%乙醇溶液,摇板10min将生物膜中的色素释放至乙醇中,测试吸光度;将只加无菌水的对照组的吸光度作为100%,测试结果如下表2所示。
表2
由表2可知,对比例1~7提供的口香糖虽然也能在一定程度上抑制致病菌形成生物膜,但是效果明显不如本发明制备的口香糖,说明本发明各原料组分发挥协同作用才能有效抑制致病菌生物膜的形成。
试验例3对致病菌生物膜去除的能力
1.待测样品的制备同试验例1。
2.实验方法
将培养到对数生长期的具核梭杆菌或牙龈卟啉单胞菌、变异链球菌、中间普氏菌、伴放线聚集杆菌用BHI肉汤稀释至655nm吸光度为0.2,然后分别取100μL加入至96孔细胞培养板的孔中,37℃培养48h至生物膜形成,接着分别向每孔中加入100μL待测样品;37℃培养20min后,吸除培养液和悬浮细菌,孔中只留下生物膜,并用无菌蒸馏水冲洗孔中的生物膜3次,向孔中加入0.4wt%结晶紫对生物膜染色15min;无菌水冲洗孔中经染色后的生物膜4次除去未结合的结晶紫,37℃干燥2h;向上每孔中加入100μL体积浓度为95%乙醇溶液,摇板10min将生物膜中的色素释放至乙醇中,测试吸光度;将只加无菌水的对照组的吸光度作为100%,测试结果如下表3所示。
表3
由表3可知,对比例1~7提供的口香糖虽然也能去除已经形成的致病菌生物膜,但是效果明显不如本发明制备的口香糖,说明本发明各原料组分发挥协同作用从而对已形成的致病菌生物膜具有优异的去除能力。
Claims (8)
1.一种含竹叶提取物的口香糖,其特征在于,包括以下质量份数的原料组成:食用胶基35~45份、甜味剂20~30份、口味调节剂0.1~0.5份、竹叶提取物35~45份、表没食子儿茶素没食子酸酯0.1~1份、蜂胶提取物0.1~1份、香芹酚0.1~1份、甘草甜素0.1~0.8份、木犀草素0.1~1份、厚朴酚0.1~0.5份;所述竹叶提取物为麻竹叶提取物;
所述麻竹叶提取物按照如下方法制备:
将新鲜麻竹叶烘干、粉碎后过40目筛,向麻竹叶粉末中添加无水乙醇浸泡20~40min,然后微波处理3~8min,在80~100℃下回流提取1~2h,经过滤冷冻干燥后,即得麻竹叶提取物;
所述麻竹叶粉末和无水乙醇的质量体积比为1:25,单位g/mL;所述微波处理的条件为:功率600W,温度60℃。
2.如权利要求1所述的含竹叶提取物的口香糖,其特征在于,包括以下质量份数的原料组成:食用胶基37~42份、甜味剂22~28份、口味调节剂0.2~0.4份、竹叶提取物37~42份、表没食子儿茶素没食子酸酯0.2~0.8份、蜂胶提取物0.2~0.8份、香芹酚0.2~0.8份、甘草甜素0.2~0.7份、木犀草素0.2~0.8份、厚朴酚0.2~0.4份。
3.如权利要求1所述的含竹叶提取物的口香糖,其特征在于,包括以下质量份数的原料组成:食用胶基38~40份、甜味剂24~26份、口味调节剂0.25~0.35份、竹叶提取物38~40份、表没食子儿茶素没食子酸酯0.3~0.6份、蜂胶提取物0.3~0.6份、香芹酚0.3~0.6份、甘草甜素0.3~0.6份、木犀草素0.3~0.6份、厚朴酚0.25~0.35份。
4.如权利要求1所述的含竹叶提取物的口香糖,其特征在于,所述食用胶基为食品级胶体,具体为橡胶、桃胶、明胶、鱼胶、蜂胶、骨胶或驴皮阿胶。
5.如权利要求1所述的含竹叶提取物的口香糖,其特征在于,所述甜味剂为赤藓糖醇、木糖醇、甜茶甙、乳糖醇、山梨糖醇、麦芽糖醇中的一种或多种的组合。
6.如权利要求1所述的含竹叶提取物的口香糖,其特征在于,所述口味调节剂为薄荷油、草莓提取物、苹果提取物、柠檬提取物中的一种或多种的组合。
7.如权利要求1所述的含竹叶提取物的口香糖,其特征在于,所述表没食子儿茶素没食子酸酯(EGCG)、香芹酚、厚朴酚、甘草甜素、木犀草素为纯度≥98%的食品或药品级;
所述蜂胶提取物为食品或药品级,蜂胶提取物中蜂胶黄酮的质量含量≥40%。
8.如权利要求1~7任一项所述的含竹叶提取物的口香糖的制备方法,其特征在于,包括步骤如下:
(1)将食用胶基加热到60~65℃后保持恒温,得到软化的食用胶基;
(2)将竹叶提取物、甜味剂、口味调味剂、表没食子儿茶素没食子酸酯(EGCG)、蜂胶提取物、香芹酚、甘草甜素、木犀草素、厚朴酚依次加入至软化的食用胶基中,充分搅拌均匀,冷却至35~45℃,压成薄片,切割成型,在15~25℃、湿度45~55%的环境下干燥10~20h冷却老化,即得抑制口腔致病菌的口香糖。
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