KR102246935B1 - Method for the production of ethanol hand sanitizer with antibacterial persistence by using soluble mastic gum - Google Patents

Abstract

The present invention relates to an ethanol hand sanitizer with the enhanced durability of the antibacterial effect using an aqueous mastic gum dispersion with increased dispersibility and water solubility through nanoparticulation of mastic gum. The hand sanitizer produced by a method of the present invention is expected to be able to reduce the number of times of use of the hand sanitizer by enhancing the durability of the antibacterial effect with only one use while maintaining instantaneous sterilization power.

Description

[Method for the production of ethanol hand sanitizer with antibacterial persistence by using soluble mastic gum}

The present invention relates to a method of manufacturing an ethanol hand sanitizer with enhanced antibacterial effect using water-soluble mastic gum, and more particularly, a mastic gum dispersion aqueous solution having increased dispersing power and water-soluble power through nanoparticles of mastic gum. The present invention relates to an ethanol hand sanitizer with enhanced antimicrobial efficacy.

The mastic tree ( Pistacia lentiscus L.) is an evergreen shrub of the Sumac family native to the Mediterranean region, and only the Chia variety, which is grown exclusively in the southern part of the Greek island of Chios, is known to produce pure, unique, top-quality mastic gum. have.

Mastic is a resinous sap obtained from a mastic tree growing only on the island of Chios, Greece from about 5,000 years ago. In order to collect mastic gum, a shallow wound is made on the trunk and branches of the mastic tree with a sharp tool. From this wound, the mastic sword falls to the ground, and the mastic sword accumulated under the tree solidifies over 15 to 20 days, and the solidified mastic sword is collected. The collected mastic gum goes through several washing and purification steps.

Domestically, mastic gum approved by the Ministry of Food and Drug Safety, beeswax alcohol, Spanish licorice extract, and artichoke extract. Along with honeysuckle flower bud extract, it has been recognized as a functional ingredient for health functional food that helps improve stomach health (1,050mg/day intake, level 2 physiological activity), and is manufactured through processes such as extraction and distillation of mastic. As a food additive (natural flavoring), it is listed as the 272th in the Food Additives Code.

Mastic, known as one of the world's three largest antibiotics along with xylitol and propolis, was first announced in academia in 1998 that mastic possesses strong antibacterial activity against pylori, which causes gastric and duodenal ulcers (Huwez. FU, Thirlwell D, Cockayne A, Ala'Aldeen DA.; Mastic gum kills Helicobacter pylori.; N Engl J Med. 24:339(26):1946, 1998). Since then, it has been reported that in Korea in 2003, when Mastic Gum was made and applied to pylori gastritis patients, the density of pylori bacteria decreased and gastritis was improved (Im-Hwan No, Seung-Woo Nam, Na-Hye Myung, Jeong-Taek Kim, Ji-Hyun Shin; The effect of Mastic Gum on Helicobacter pylori gastritis; Journal of the Korean Gastrointestinal Society 41:277-283, 2003), and in 2003, it was confirmed that mastic has the effect of reducing bacterial growth in oral saliva and plaque formation on teeth. (Takahashi K, Fukazawa M, Motohira H, Ochiai K, Nishikawa H, Miyata T; A pilot study on antiplaque effects of mastic chewing gum in the oral cavity; J Periodontol. 74(4):501-505, 2003), as well as In 2014, it was confirmed that mastic gum exerts a protective effect against gastric acid secretion and gastrointestinal mucosal damage by regulating the gastric acid secretion pathway through histamine (Daeun Nam, Okkyung Kim, Taejin Shim, Kyun Lee, Kwontaek Hwang; Animal Model of Gastritis Study on the inhibitory effect and mechanism of gastric acid secretion of Chios Mastic Gum through the histamine pathway in gastric parietal cells; Journal of the Korean Society of Food Science and Nutrition 43(10):1500-1509, 2014). Due to such excellent effects of mastic, a lot of research is currently being conducted on how to use mastic.

However, in spite of such excellent efficacy, commercialization is quite limited because mastic cannot be dissolved in water or dispersed in water, and its utility is very poor, so that the use efficiency is increased by soluble mastic, Various studies are needed to develop methods that can expand the formulation and use.

On the other hand, as infectious diseases became popular all over the world, from SARS in 2002, MERS in 2015, and COVID19 in 2019, hand sanitizer as a personal hygiene product along with wearing a mask and hand washing for 30 seconds. It is known that the use of (external disinfectant) is an important life rule to prevent infectious diseases.

Microorganisms living in the skin vary greatly depending on the environment in which humans live, but the most isolated strains from human skin are microorganisms of the genus Staphylococcus and the genus Bacillus. Accordingly, as the public's interest in personal hygiene such as hand sanitization increases in order to prevent food poisoning and infection, the demand for external disinfectants is increasing, and the need for product development in related industries is increasing.

In Korea, according to the [Guideline of the External Disinfectant (Quasi-Drug) Effectiveness Evaluation Act, 2014] published by the Ministry of Food and Drug Safety, external disinfectants are items managed as quasi-drugs under Article 2, Item B (B) of the Pharmaceutical Affairs Act. It is defined as a disinfectant that contains water, benzalkonium chloride, and cresol and is used directly on the human body.

Accordingly, hand sanitizers currently sold as personal hygiene products in Korea are manufactured with organic solvents such as alcohol as a main component, and most are manufactured by adding aloe vera to improve moisturizing properties. Alcohol is usually produced in more than 60%, and the irritating aroma and odor caused by a large amount of alcohol contained in hand sanitizers deteriorate consumer preference and may cause avoidance of frequent use of hand sanitizers. In addition, the instantaneous sterilization power is excellent, but it has the disadvantage that it is difficult to maintain continuous sterilization power.

Meanwhile, consumers' interest in the environment has recently increased. As the demand for eco-friendly products that are harmless to the human body is increasing, the industry is also actively researching to implement eco-friendly and functional at the same time. In this regard, alcohol-based disinfectants contain some natural extracts and some are eco-friendly, but most of them are insufficient to realize the purpose of enhancing antibacterial activity or reducing alcohol flavor by natural extracts.

Accordingly, the present inventors endeavored to develop a method that can increase the water solubility of mastic gum, increase the utilization efficiency of its components, and expand the formulation and use, and as a result, complete the invention of manufacturing an aqueous solution of mastic gum. , A patent for a method for preparing an aqueous solution of mastic gum was registered in 2018 (Korean Patent Registration No. 10-186571).

In the present invention, by using a natural product-derived mastic aqueous solution prepared by the above differentiated method, the conventional hand sanitizer using highly volatile ethanol as a main component, has excellent instant sterilization power, but it is difficult to maintain continuous sterilization power. I wanted to.

In Korean Patent Registration No. 10-1086926 (registration date 2011.11.18), “a hand poison composition containing mastic” is described. However, this technology adds mastic oil to the hand sanitizer composition containing ethanol as an active ingredient, and there is a disadvantage that a surfactant must be added depending on the addition of the mastic oil. There is nothing about it. In Korean Patent Registration No. 10-1130691 (registration date 2012.03.20), “a hand sanitizer composition for enhancing antibacterial activity comprising extracts of natural substances” is described. However, in the manufacture of hand sanitizers, this technique is cut after washing to add any one natural substance extract selected from cloves and Coptis vulgaris, added to alcohol 5 to 10 times the volume of the natural substance, and allowed to stand for 20 to 28 hours. After that, since the step of obtaining a natural substance extract by filtration and concentration under reduced pressure has to be performed, the manufacturing process has a complex disadvantage, and there is no specific information on how long the antibacterial activity of the hand sanitizer thus prepared lasts. In Korean Patent Registration No. 10-11955683 (registration date 2012.03.20), “an eco-friendly hand sanitizer composition containing natural extracts” is described. However, this technique is not limited to ethanol; Sterilization aids including citrus extract, plum extract, and tangja extract; And water-soluble cellulose; to obtain natural substance extract, reflux extraction, concentration under reduced pressure, freeze-drying, etc., or fermentation using fermentation strains, followed by filtration and freeze-drying, etc. The manufacturing process is also complicated and the final yield is also low. In addition, there is no specific information on how long the antibacterial activity of the hand sanitizer prepared in this way lasts.

In the present invention, an aqueous dispersion of mastic gum with increased dispersing power and water-soluble power is prepared by uniformly dispersing in an aqueous solution through nanoparticleization of insoluble mastic gum, and then added to the hand sanitizer, thereby increasing the instantaneous sterilization power of the hand sanitizer. While maintaining, it is intended to develop and provide a method of manufacturing a hand sanitizer with enhanced antimicrobial efficacy.

The present invention comprises the steps of adding and swelling purified water and a thickener to ethanol (a); After the above step (a), adding and mixing a water-soluble mastic gum (b); After the above step (b), the step of neutralizing the pH using a pH adjusting agent (c); It provides a method for producing an ethanol disinfectant containing water-soluble mastic gum, comprising:

In the method for producing an ethanol disinfectant containing a water-soluble mastic gum of the present invention, the thickener may be preferably carbomer.

In the method for producing a water-soluble mastic gum-containing ethanol disinfectant of the present invention, the water-soluble mastic gum is preferably pulverized to a particle size of about 10 to 50 μm (a); Purified water, edible glycerin, gum arabic, gum traganth, gum karaya, locust bean gum, guar gum, and xanthan gum as additives , (B) preparing a mixed solution by mixing any one or more selected from gum ghatti, pectin, and cyclodextrin and the mastic gum pulverized above (b); It may be prepared from a process including the step (c) of dispersing the stirred mixture into nanoparticles so that the size of the final dispersed particles is 600 to 1,000 nm.

The hand disinfectant prepared by the method of the present invention is an insoluble mastic gum derived from a natural product into an aqueous solution through nano-ization, and then added to the hand disinfectant, thereby simultaneously realizing the functionality having an eco-friendly and antibacterial activity. In addition, while maintaining the instantaneous sterilizing power of hand sanitizer, it is expected that the lasting power of antibacterial effect will be strengthened with just one use, thereby reducing the number of times of use of hand sanitizer.

1 is a result of a persistence test of antibacterial activity of the hand sanitizer of the present invention with 1% water-soluble mastic (Yellow Staphylococcus aureus).
Figure 2 shows the results of the antimicrobial activity persistence test of the hand sanitizer of the present invention with 1% water-soluble mastic (Bacillus).
Fig. 3 is a result of an antimicrobial persistence test result of the hand sanitizer of the present invention with 1% water-soluble mastic added (E. coli).
Figure 4 shows the results of the antibacterial activity persistence test (Salmonella) of the hand sanitizer of the present invention with 1% water-soluble mastic added.

The present invention comprises the steps of adding and swelling purified water and a thickener to ethanol (a); After the above step (a), adding and mixing a water-soluble mastic gum (b); After the step (b), the step of neutralizing the pH by using a pH adjusting agent (c); it provides a method for producing a water-soluble mastic gum-containing ethanol disinfectant comprising a.

Conventional hand sanitizers that use ethanol, which is highly volatile, as a main component, have excellent instant sterilization power, but have a short duration of sterilization power, which makes it difficult to maintain continuous sterilization power. By the way, in the present invention, by adding a water-soluble mastic gum to ethanol, it was confirmed that the sterilizing power was maintained for 1 day or more, and the present invention was completed.

Hereinafter, the method for preparing the ethanol disinfectant containing water-soluble mastic gum of the present invention will be described in detail for each step.

<Step (a): Add purified water and thickener to ethanol>

This step is a process of adding purified water and a thickener to ethanol and swelling it.

In this step, ethanol is diluted by adding purified water, and swelling is performed by adding a thickener. At this time, the thickener may be preferably carbomer. Since ethanol is precipitated when water-soluble mastic gum is added, it is recommended to add a thickener to prevent this. Ethanol is preferably ethanol with a purity of 99% ethanol, for example, 5 to 20% by weight of purified water to 60 to 80% by weight of ethanol (after all the following components are added within this range, the remaining amount is added to a final 100%) and It is recommended to add 10 to 30% by weight of each thickener (carbomer) component.

<Step (B): Addition of water-soluble mastic gum>

This step is a process of adding and mixing a water-soluble mastic gum after step (a). In the present invention, the water-soluble mastic gum is separated and mixed separately from the above step (a) because some of the ethanol may be precipitated by the addition of the water-soluble mastic gum. The water-soluble mastic gum is preferably added in an amount of 0.5 to 10% by weight to the ethanol disinfectant of the present invention.

On the other hand, the water-soluble mastic gum used in the present invention is preferably pulverizing the mastic gum to a particle size of about 10 to 50 μm (a); Purified water, edible glycerin, gum arabic, gum traganth, gum karaya, locust bean gum, guar gum, and xanthan gum as additives , (B) preparing a mixed solution by mixing any one or more selected from gum ghatti, pectin, and cyclodextrin and the mastic gum pulverized above (b); It may be prepared from a process including the step (c) of dispersing the stirred mixture into nanoparticles so that the size of the final dispersed particles is 600 to 1,000 nm. When the aqueous dispersion of mastic gum prepared from the process including the steps (a) to (c) of the present invention is added to a hand sanitizer, a hand sanitizer that maintains the persistence of antibacterial activity against bacteria is used. Can be manufactured.

The method for preparing the aqueous mastic gum solution used in the present invention will be described in detail by subdividing each step as follows.

<Step (a): grinding step>

In this step, the present invention is a step of pulverizing the mastic gum to a particle size of about 10 to 50 μm.

In this step, mastic gum is pulverized to a particle size of about 10 to 50 μm. Since mastic gum is a material with very high insolubility, it must be crushed to a size of 10 to 50 μm and its surface area should be sufficiently widened. It is easy to mix with other ingredients when preparing a mixed solution of.

On the other hand, in this step, it is preferable to use mastic gum purchased from the Association of Greek Chios Gum Mastic Growers. It is better to select the mastic gum and use it as it is in the form of a solid powder.

Meanwhile, in this step, the pulverization is preferably performed using a disk mill. The disk mill is widely known as a means for grinding, and it was confirmed through the experiment of the present invention that it can be suitably used for grinding the mastic gum of the present invention.

On the other hand, in this step, the pulverization is preferably carried out at a temperature of 20 ~ 60 ℃. This is because if the temperature is higher than 60°C, agglomeration occurs due to the characteristics of the mastic gum, and subsequent steps cannot be performed, and the functional components of the mastic gum may become inactive. In addition, performing it by lowering it to a temperature of 20° C. is not preferable because the efficiency versus the effect (energy waste, etc.) is lowered.

<Step (b): Preparation of mixed solution and stirring step>

In this step, purified water, edible glycerin, as an additive, gum arabic, gum traganth, gum karaya, locust bean gum, guar gum, and xanthan gum ( gum xanthan), gum ghatti, pectin, and cyclodextrin, and the mastic gum pulverized above are mixed to prepare a mixed solution, followed by stirring. This step is a step of preparing an aqueous solution containing mastic gum after pulverization in step (a). Through this step, mastic gum is prepared in the form of an aqueous solution.

In this step, edible glycerin is added, because as the mastic gum becomes nanoparticles, glycerin is coated on the mastic gum and plays a very important role in water-soluble mastic gum.

On the other hand, in this step, the mixture is preferably 65 to 72% by weight of purified water, 5 to 10% by weight of glycerin, gum arabic, gum traganth, and gum karaya as additives. , Locust bean gum, guar gum, xanthan gum (gum xanthan), gati gum (gum ghatti), pectin (pectin) and any one or more selected from cyclodextrin (cyclodextrin) 3 to 5 It is preferable to contain 13 to 27% by weight of mastic gum powder by weight. However, if necessary, other components may be further included, and in this case, the content of purified water may be reduced by that amount.

In the present invention, the additive serves to easily disperse the insoluble mastic gum in purified water, thereby increasing the efficiency in which glycerin is coated on the mastic gum.

On the other hand, the mixing for the preparation of the mixed solution in this step is 5-10% by weight of edible glycerin in 65-72% by weight of purified water and gum arabic, gum traganth, and gum karaya as additives. , Locust bean gum, guar gum, xanthan gum (gum xanthan), gati gum (gum ghatti), pectin (pectin) and any one or more selected from cyclodextrin (cyclodextrin) 3 to 5 After adding the weight %, it is preferable to add 13 to 27% by weight of the mastic gum. More preferably, after first mixing purified water and glycerin, an additive is added, and then mastic gum is added. Through this, glycerin is coated on the mastic gum, so that it can be efficiently soluble.

On the other hand, in this step, the stirring is preferably carried out at 50 ~ 250 rpm. This is because if the stirring speed is less than 50 rpm, the stirring is not smooth and takes a lot of time. If the stirring speed is more than 250 rpm, bubbles are generated during stirring, which may cause problems in the reaction between mastic gum and glycerin.

<Step (c): Nanoparticleization and dispersion step>

This step is a step of nanoparticleizing and dispersing the mixture so that the final dispersed particles have a size of 600 to 1,000 nm.

In this step, it is preferable to use a bead mill for the nanoparticle formation. If a bead mill is used, much smaller particles can be produced with a simpler mechanism than conventional grinding methods. Therefore, the bead mill can be said to be an optimized device for exhibiting high efficiency compared to cost in nanoparticle formation.

In this step, the nanoparticleization is preferably carried out in a temperature condition of 20 ~ 60 ℃. If the temperature exceeds 60℃, aggregation may occur due to the characteristics of the mastic gum, and functional components of the mastic gum may become inactive. If the temperature is less than 20°C, high cost is required for cooling, and since low temperature maintenance is not very advantageous to the production and manufacture of aqueous mastic gum solution, it is not preferable to perform it at less than 20°C.

<Step (C): pH adjustment>

This step is a process of neutralizing the pH using a pH adjusting agent after step (b). When the water-soluble mastic gum is added through the above step (b), since p H changes to alkaline, it is necessary to make the pH neutral by adding a pH adjuster. At this time, as an example, the pH adjusting agent may be triethanolamine, and preferably 0.1 to 0.5% by weight may be added.

Hereinafter, the content of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of the present invention is not limited to the following examples and experimental examples, and includes modifications of equivalent technical ideas.

[Example 1: Preparation of aqueous dispersion of mastic gum of the present invention]

(1) Mastic gum powder was visually inspected to confirm color and foreign matter inspection.

(2) The selected mastic gum powder was first pulverized to a particle size of about 35 μm at 40° C. using a disk mill.

(3) To disperse the aqueous solution, 68% by weight of purified water, 8% by weight of edible glycerin, and 4% by weight of an additive (gati gum) were sequentially added, and 20% by weight of the primary pulverized mastic gum powder of (2) was added. Then, the mixture was stirred for 30 minutes at a stirring speed of 110 rpm.

(4) A bead mill was used for nano-aqueous processing of mastic gum, and the mixed solution of (3) was carried out for 5 hours under a temperature condition of 30° C. so that the final dispersed particles were 950 nm on average.

(5) The nano-aqueous mastic gum dispersion aqueous solution of (4) was filtered using a 50 μm housing filter.

[Comparative Example 1: Preparation of Mastic Gum Mixture Before Nano Solubilization Step}

In order to compare and analyze the dispersion particle size of Example 1 of the present invention, a mastic gum mixture was prepared before the nano-aqueous step as a comparative example.

(1) Mastic gum powder was visually inspected to confirm color and foreign matter inspection.

(2) The selected mastic gum powder was first pulverized to a particle size of about 35 μm at 40° C. using a disk mill.

(3) To disperse the aqueous solution, 68% by weight of purified water, 8% by weight of edible glycerin, and 4% by weight of an additive (gati gum) were sequentially added, and 20% by weight of the primary pulverized mastic gum powder of (2) was added. Then, the mixture was stirred for 30 minutes at a stirring speed of 110 rpm.

[Comparative Example 2: Preparation of 20% aqueous solution of general mastic gum]

In order to compare the degree of water solubility in Example 1 of the present invention, a 20% aqueous solution of mastic gum was prepared as a comparative example.

(1) Mastic gum powder was visually inspected to confirm color and foreign matter inspection.

(2) To 80% by weight of purified water, 20% by weight of the mastic gum powder of (1) was added, and the mixture was stirred for 30 minutes at a stirring speed of 110 rpm.

[Experimental Example 1: Confirmation of the dispersion particle size of the aqueous dispersion of mastic gum prepared in Example 1]

In this experimental example, the dispersion particle size of the aqueous mastic gum dispersion solution prepared in Example 1 was checked. As a control, a mastic gum mixture (Comparative Example 1) that did not undergo the nano-solubilization step in Example 1 was used.

As a result of the experiment, the average size of the dispersion degree of Comparative Example 1 was confirmed to be 1.942 μm, whereas the dispersion particle size of Example 1 was found to be an average size of 931.8 nm. It was confirmed that it was nano-ized.

[Experimental Example 2: Confirmation of dispersion retention of aqueous mastic gum dispersion solution prepared in Example 1]

In this experimental example, it was attempted to confirm the dispersion retention of the aqueous mastic gum dispersion solution prepared in Example 1. As a control, a 20% aqueous solution of the general mastic gum of Comparative Example 2 was used, and the dispersion retention was visually observed at regular time intervals for comparison.

As a result of the experiment, in Example 1, the mastic gum dispersed in purified water was separated and precipitated or floated over time. However, in Comparative Example 2, most of the mixed and dispersed mastic gum precipitated over time, and a floating matter that floated on the water also occurred. Through this phenomenon, it could be confirmed that the aqueous mastic gum dispersion solution of the present invention was completely dispersed and soluble in distilled water.

[Experimental Example 3: Confirmation of the diffusivity of the aqueous dispersion of mastic gum prepared in Example 1]

In this experimental example, it was attempted to confirm the diffusibility of the aqueous mastic gum dispersion solution prepared in Example 1 over time. After dropping a few drops of Example 1 in distilled water, the degree of diffusion over time was observed with the naked eye.

As a result of the experiment, Example 1 added to distilled water was gradually diffused and uniformly dispersed over time, and even after dispersion, neither precipitated nor the layers were divided. From these results, it was expected that even if the mastic gum 20% dispersion aqueous solution of the present invention was diluted or added with an additive to commercialize it, the phenomenon that the mastic gum was extracted and crystallized would not appear, and applied to various formulations of mastic gum products. I was able to confirm that it was possible.

[Example 2: Preparation of ethanol hand sanitizer containing water-soluble mastic gum of the present invention]

In this example, a water-soluble mastic gum-containing 70% ethanol hand sanitizer of the present invention was prepared by the following method.

1) Purified water (after adding all of the following components in the range of 5 to 20% by weight, add the remaining amount to 100% by weight) and a thickener (carbomer) component by 20% by weight to 70% by weight of 99% ethanol, and Swelled.

2) Water-soluble mastic gum (prepared in Example 1) 1% by weight (based on the total composition of the total composition) was mixed and added to the composition.

3) After neutralizing with a pH adjuster, some flavors, other moisturizing agents, and additives were added, and then mixed for about 30 minutes.

At this time, since the water-soluble mastic gum may precipitate in some ethanol, the ethanol-soluble mastic gum was separately mixed and used.

[Test Example 1: Sterilization power (%) test of water-soluble mastic gum}

The water-soluble mastic gum prepared in Example 1 was requested to an external specialized agency, and the sterilizing power was measured according to the method of [External disinfectant (quasi drug) efficacy evaluation method guideline, 2014].

Each of the five strains to be tested was inoculated into a round bottom tube containing 5 mL of sterilized TSB (Tryptoic Soy Broth, soybean casein digestion liquid medium), incubated for 18 to 22 hours at 37°C, and then measured the absorbance at 600 nm. The degree of culture was confirmed. The initial culture solutions of the five strains to be tested were serially diluted 10 times with TSB medium (refrigerated storage at 4°C) to prepare ^{1×10 5 CFU per mL of bacterial solution.} 0.1 mL of the bacterial solution (1×10 ⁵ CFU/mL) was added to a new eppendorf tube and centrifuged (9,300 RCF, 1 minute), and the supernatant was removed.

In the test group, 1 mL of a water-soluble mastic gum was added to the bacterial solution, suspended well, and allowed to stand at room temperature for 30 seconds. As a control group, 1 mL of PBS (Phosphate Buffer Saline) buffer was added to the bacterial solution, and after well-suspended, it was left at room temperature for 30 seconds. After the test group (bacterial solution/water-soluble mastic gum) and the control group (bacterial solution) left for 30 seconds were centrifuged (9,300 RCF, 1 minute), the supernatant was removed, and 1 mL of TSB medium or PBS buffer was added again to prepare the precipitate. Suspended. After centrifuging again under the same conditions, the washing process of removing the supernatant was repeated twice, and finally, 1 mL of TSB medium or PBS buffer was added to the precipitate and well suspended.

Each 0.1 mL of the prepared bacterial solution was spread on three or more TSA (Tryptoic Soy Agar, soybean casein digestible agar) medium, and then incubated at 37°C for 20 to 24 hours. The number of colonies formed in each group was counted, and the reduction rate (%) of the water-soluble mastic gum-treated group was calculated compared to the control group not treated with the water-soluble mastic gum.

Table 1 shows the results of the reduction rate (%) for 5 strains by water-soluble mastic gum.

Sterilization effect of water-soluble mastic gum (exposure time 30 seconds) Target strain Initial bacterial count (CFU/mL) Number of bacteria after time (CFU/mL) Reduction rate (%) Escherichia coli
( Escherichia coli ) 1.64 x 10 ⁴ 1,850 88.7 Staphylococcus
( Staphylococcus aureus ) 2.15 x 10 ⁴ 1,950 90.9 Pseudomonas aeruginosa
( Pseudomonas aeruginosa ) 1.16 x 10 ⁴ 1,400 87.9 Salmonella
( Salmonella typhimurium ) 1.99 x 10 ⁴ 2,100 89.4 Pneumococcal
( Klebsiella pneumoniae ) 2.02 x 10 ⁴ 1,950 90.3

* Reduction rate (%) = [Number of initial bacteria-number of bacteria / number of initial bacteria after time] x 100

[Test Example 2: Sustainability test of antibacterial activity of hand sanitizer with 1% water-soluble mastic]

To evaluate the antibacterial persistence of hand sanitizers and hand sanitizers including 1% water-soluble mastic gum used as a control prepared in the above Preparation Example, Escherichia coli , Staphylococcus aureus , Bacillus cereus , Salmonella ( Salmonella typhimurium ) was inoculated on a TSA plate medium and cultured in an incubator at 37° C. for 2 days. In order to test the persistence of antimicrobial activity, JIS Z 2801, a film compression method, which is a Japanese industrial standard, was partially modified and used, and the test for the control group and the test group was carried out in triplicate.

Each of the four strains to be tested was inoculated into a round bottom tube containing 5 mL of sterilized TSB (Tryptoic Soy Broth, soybean casein digestion liquid medium), incubated at 37°C for 18 to 22 hours, and absorbance was measured at 600 nm. The degree of culture was confirmed.

The initial culture solutions of the four strains to be tested were serially diluted 10 times with TSB medium to prepare ^{1×10 5 CFU per mL of bacterial solution.} The film was cut into width (4cm) x length (4cm) size to prepare. After immersing the cut film in 70% ethanol, the moisture was wiped with a sterilized tissue and completely removed. A film sterilized and dried with 70% ethanol was put on a Petri dish, and 1 mL of hand sanitizer was evenly applied. The film to which 1 mL of hand sanitizer was applied was dried hourly (0 to 24 hours) by wind in a clean bench. The strain culture was diluted and prepared to be 1.0x105 cfu/mL per mL of the bacterial solution. 0.1 mL of the diluted strain culture solution was inoculated on the top of the dried film every hour ((0~24 hours). After sterilization with 70% ethanol, cover with a dry film and adhere well. After 2 minutes, 10 mL of sterile physiological saline solution was inoculated. The microbial solution was collected by shaking vigorously (voltex) 0.1 mL of the collected microbial solution was evenly spread on the TSA medium After incubation for 48 hours in an incubator at 37°C, the number of microbial bacteria grown after incubation was checked and the reduction rate (%) The number of bacteria according to the test was measured by inversely multiplying the number of bacteria after confirming the number of bacteria in the medium serially diluted 10 times.

Tables 2-5 show the results of the antimicrobial persistence test results for each of the four strains by drying time. 1 to 4 are results showing the antibacterial persistence of the hand sanitizer of the present invention with 1% mastic added compared to the conventional hand sanitizer for each drying time according to Tables 2 to 5.

Antimicrobial persistence test result of hand sanitizer with 1% water-soluble mastic (Yellow Staphylococcus aureus) order Hand sanitizer Initial bacterial count
(cfu/0.1mL) 0 minutes
Inoculation after drying 1 hours
Inoculation after drying 3 hours
Inoculation after drying 6 hours
Inoculation after drying 12 hours
Inoculation after drying 24 hours
Inoculation after drying One Control
(70% ethanol) 57,000 0
(99.9%)* 37,000
(35.1%) 46,000
(19.3%) 57,000
(0%) 57,000
(0%) 57,000
(0%) 2 Sample
(70% ethanol
+1% mastic 57,000 0
(99.9%) 1,430
(97.5%) 2,230
(96.1%) 4,670
(91.8%) 7,330
(87.1%) 8,000
(86.0%)

* In parentheses, the percentage reduction by drying time of hand sanitizer compared to the initial number of bacteria.

* Reduction rate (%) = [Number of initial bacteria-number of bacteria after passage of time)/Number of initial bacteria] *100

Antimicrobial persistence test result of hand sanitizer with 1% water-soluble mastic added (Bacillus) order Hand sanitizer Initial bacterial count
(cfu/0.1mL) 0 minutes
Inoculation after drying 1 hours
Inoculation after drying 3 hours
Inoculation after drying 6 hours
Inoculation after drying 12 hours
Inoculation after drying 24 hours
Inoculation after drying One Control
(70% ethanol) 100,000 0
(99.9%) 30,000
(70.0%) 37,000
(63.0%) 57,000
(43.0%) 77,000
(23.0%) 100,000
(0%) 2 Sample
(70% ethanol
+1% mastic 100,000 0
(99.9%) 0
(99.9%) 10
(99.9%) 40
(99.9%) 220
(99.8%) 375
(99.6%)

* In parentheses, the percentage of reduction by drying time of hand sanitizer compared to the initial number of bacteria is shown in %.

* Reduction rate (%) = [Number of initial bacteria-number of bacteria after passage of time)/Number of initial bacteria] *100

Antimicrobial persistence test result of hand sanitizer with 1% water-soluble mastic added (E. coli) order Hand sanitizer Initial bacterial count
(cfu/0.1mL) 0 minutes
Inoculation after drying 1 hours
Inoculation after drying 3 hours
Inoculation after drying 6 hours
Inoculation after drying 12 hours
Inoculation after drying 24 hours
Inoculation after drying One Control
(70% ethanol) 82,000 0
(99.9%) 62,000
(24.4%) 73,000
(11.01%) 82,000
(0%) 82,000
(0%) 82,000
(0%) 2 Sample
(70% ethanol
+1% mastic 82,000 0
(99.9%) 62,000
(24.4%) 73,000
(11.01%) 82,000
(0%) 82,000
(0%) 82,000
(0%)

* In parentheses, the percentage of reduction by drying time of hand sanitizer compared to the initial number of bacteria is shown in %.

* Reduction rate (%) = [Number of initial bacteria-number of bacteria after passage of time)/Number of initial bacteria] *100

Antimicrobial persistence test result of hand sanitizer with 1% water-soluble mastic added (Salmonella) order Hand sanitizer Initial bacterial count
(cfu/0.1mL) 0 minutes
Inoculation after drying 1 hours
Inoculation after drying 3 hours
Inoculation after drying 6 hours
Inoculation after drying 12 hours
Inoculation after drying 24 hours
Inoculation after drying One Control
(70% ethanol) 90,000 0
(99.9%) 85,000
(5.6%) 88,000
(2.2%) 90,000
(0%) 90,000
(0%) 90,000
(0%) 2 Sample
(70% ethanol
+1% mastic 90,000 0
(99.9%) 85,000
(5.6%) 88,000
(2.2%) 90,000
(0%) 90,000
(0%) 90,000
(0%)

* In parentheses, the percentage of reduction by drying time of hand sanitizer compared to the initial number of bacteria is shown in %.

* Reduction rate (%) = [Number of initial bacteria-number of bacteria after passage of time)/Number of initial bacteria] *100

The results in Tables 2 to 5 and FIGS. 1 to 4 show that the antimicrobial activity of the water-soluble mastic hand sanitizer of the present invention against Bacillus and Staphylococcus aureus is maintained by 85% or more for at least 24 hours.

Claims (4)

Adding purified water and a thickener to ethanol and swelling it (a);
After the above step (a), adding and mixing a water-soluble mastic gum (b);
After the above step (b), preparing an ethanol disinfectant containing a water-soluble mastic gum containing ethanol as a main component, including the step of neutralizing the pH using a pH adjusting agent (c),
The water-soluble mastic gum,
Grinding the mastic gum to a particle size of 10 to 50 μm (a);
Purified water, edible glycerin, gum arabic, gum traganth, gum karaya, locust bean gum, guar gum, and xanthan gum as additives , (B) preparing a mixed solution by mixing any one or more selected from gum ghatti, pectin, and cyclodextrin and the mastic gum pulverized above (b);
Prepared from a process including the step (c) of dispersing the stirred mixture into nanoparticles so that the size of the final dispersed particles is 600 to 1,000 nm,
The water-soluble mastic gum-containing ethanol disinfectant is a method for producing a water-soluble mastic gum-containing ethanol disinfectant, characterized in that the antibacterial activity against Staphylococcus aureus and Bacillus cereus is maintained for more than 24 hours.
The method of claim 1,
The thickener,
A method for producing an ethanol disinfectant containing water-soluble mastic gum, characterized in that it is a carbomer.
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