KR20110030991A - Hand-disinfectant composition for anti-bacteria-increasing containing the extracts of natural material - Google Patents

Abstract

PURPOSE: A hand disinfection composition containing natural product extract is provided to enhance antibacterial activity and to prevent food poisoning. CONSTITUTION: A hand disinfection composition for enhancing antibacterial activity contains natural product extract of Caryophylli Flos or Coptidis Rhizoma. The extract is obtained by adding 5-10 times volume of alcohol to natural products, placing for 20-28 hours, filtering, and compressing. The composition further contains aloe vera and alcohol. The composition contains 0.5-10 weight% of natural product extract, 30-50 weight% of aloe vera, and 40-60% of alcohol. The alcohol is ethanol, ethanol amine, or spirit.

Description

Hand-disinfectant composition for anti-bacteria-increasing containing the extracts of natural material}

The present invention relates to an antibacterial activity enhancing hand sanitizer composition comprising a natural substance extract, and more particularly, in the preparation of the hand sanitizing agent, comprising the step of adding any one natural substance extract selected from cloves and rhubarb. It relates to a method for producing an antiseptic antiseptic agent for improving antibacterial activity and a hand sanitizer composition prepared by the method.

With the recent improvement in living standards and the increase in national income, the number of eating out opportunities has increased dramatically. As a result, food poisoning accidents have become larger as a result of school meals being provided in more than 99% of schools. Therefore, providing safe food is the most important problem, and it is important to prevent contamination of harmful microorganisms that may occur when eating. Dangerous microorganisms may also be present in human hands.

In general, the types of bacteria present in the skin are divided into resident bacteria and transient bacteria. Gram-negative Staphylococci are about 90% of the skin-resident microorganisms. Staphylococcus aureus is known to cause food poisoning. Also, in the case of viruses, noroviruses and rotaviruses, which have recently been a problem in group meals, are contaminated by food due to infection of feces / oral route. In general, it causes gastroenteritis in infants and young children, and is also a problem in the elderly and adults with immunodeficiency. The rotor virus survives for a long time in the contaminated water remaining in the structure or hand, and can survive up to 4 hours in the hand, and thus can be easily contaminated by contact. Therefore, eliminating food poisoning bacteria that may be present on the hands or spread by fecal contamination is a good way to prevent food poisoning accidents.

Hand sanitizers, which are currently sold as personal hygiene products, are manufactured on the basis of alcohol and are prepared by adding aloe vera to enhance moisturizing. Alcohol is usually produced by more than 60%, in this case, it is in violation of the Korean fire laws, so it is necessary to prepare a hand sanitizer by adjusting the alcohol concentration to 60% or less, and a method for supplementing and enhancing the antimicrobial activity due to the alcohol concentration decreases. Required. In addition, alcohol odor is a fundamental cause of declining consumer preference, so it is necessary to select an excellent material having an effect of deodorizing activity to offset it.

Hand sanitizers are currently partly used in hospitals and marts in Korea, but are not yet universally used. On the other hand, it is widely used in everyday life in the US and abroad. Hand sanitizers are commonly used to prevent colds, as well as to prevent microbial contamination through the hands. Most of the antiseptics produced in foreign countries are based on alcohol, and some products have green tea added, but this is a clean image of green tea, which is intended to promote antibacterial activity, eliminate or reduce alcohol smell. Can not.

An object of the present invention is to select a natural material with excellent antimicrobial activity, to achieve a healthy living environment by using it in the manufacture of hand sanitizer.

In order to solve the above problems, the present invention provides a hand disinfectant composition for enhancing antimicrobial activity, characterized in that it comprises any one natural substance extract selected from clove, rhubarb. In another aspect, the present invention provides a method for producing antiseptics for improving antimicrobial activity, comprising the step of adding any one natural substance extract selected from cloves, rhubarb.

Hand sanitizer containing natural extract of the present invention has an enhanced antimicrobial activity than conventional hand sanitizers, by thoroughly making personal hygiene for hands in school meals, group meals, etc. by contributing to the prevention of food poisoning, etc. Can contribute to dietary stability.

The present invention provides an antiseptic composition for enhancing antimicrobial activity, characterized in that it comprises any one natural substance extract selected from clove and rhubarb.

In the present invention, the extract may be obtained by adding each natural substance to 5 to 10 times the alcohol volume of the natural substance and left to stand for 20 to 28 hours, followed by filtration and concentration under reduced pressure.

In addition, the composition in the present invention may further comprise aloe vera and alcohol, in addition to the natural extract.

In the present invention, the composition may include 0.5 to 10% by weight of the natural substance extract, 30 to 50% by weight aloe vera and 40 to 60% alcohol.

In the present invention, the alcohol may be any one selected from the group consisting of ethanol, ethanolamine and alcohol.

The present invention also provides a method for producing an antiseptic activity enhancing hand sanitizer, comprising the step of adding any one natural substance extract selected from clove and rhubarb.

In the manufacturing method of the present invention, any one natural substance selected from clove and rhubarb is added to an alcohol of 5 to 10 times the volume of the natural substance, and left to stand for 20 to 28 hours, followed by filtration and concentration under reduced pressure to obtain a natural substance extract. And aloe vera and alcohol, to obtain a mixture by adding the extract of the natural substance.

In addition, in the preparation method of the present invention, the mixture may be obtained by adding 0.5 to 10% by weight of the natural substance extract to 30 to 40% by weight of aloe vera and 40 to 60% by weight of alcohol.

It will be described below for the antiseptic activity enhancing hand sanitizer composition comprising a natural substance extract of the present invention and a method for producing the same.

Food poisoning is a foodborne illness caused by eating food, which can be caused by food contaminated with food poisoning bacteria or lack of personal hygiene. Therefore, it is important to produce safe foods, but it is also important to keep clean hands free of pathogenic bacteria and food poisoning bacteria. Also, in recent years, hygiene management due to a new virus is emerging as a big problem, and attention to maintenance of hand cleanliness, which is the most basic and important method of coping with it, has been amplified.

The present invention relates to a hand disinfectant that can be rubbed by hand and a method for manufacturing the same. In the case of hand disinfectant, the alcohol may be absorbed into the body through the mouth, and alcoholic alcohol (ethanol) is the main ingredient. In order to adjust the alcohol concentration to 60% or less, the antimicrobial activity caused by lowering the alcohol concentration was added to the natural antimicrobial agent to enhance the antimicrobial activity.

The inventors of the present invention selected a natural material having a better effect on the antimicrobial activity than in the case of a general hand sanitizer, through which the antiseptic active hand sanitizer composition was developed.

The present invention relates to an antiseptic active hand disinfectant composition, characterized in that it comprises any one natural substance extract selected from clove, rhubarb, the extract is each natural substance, alcohol of 5 to 10 times the volume of the natural substance After addition to the solution and left to stand for 20 to 28 hours, may be obtained by filtration and concentration under reduced pressure.

Preferably, the extract is added to each natural material, ethanol 5 times the volume of the natural material and allowed to stand for 24 hours, Whatman No. Filtration with 2 filter paper and may be obtained by concentration 10 times with a commercially available reduced pressure concentrator.

In addition, in the present invention, the composition may further comprise aloe vera and alcohol, in addition to the natural extract, the composition is 0.5 to 10% by weight natural extract, 30 to 50% by weight aloe vera and 40 to 60% alcohol It may include.

Preferably the composition may comprise 1% by weight of the natural extract, 40% by weight of aloe vera and 59% by weight of ethanol.

In the present invention, the alcohol may be any one selected from the group consisting of ethanol, ethanolamine and alcohol.

Preferably the alcohol may be ethanol.

The present invention also relates to a method for producing an antiseptic active hand sanitizer, characterized in that it comprises the step of adding any one natural substance extract selected from cloves, rhubarb, in the preparation of hand sanitizer, Adding any one selected natural substance to an alcohol of 5 to 10 times the volume of the natural substance and allowing to stand for 20 to 28 hours, followed by filtration and concentration under reduced pressure to obtain a natural substance extract; and aloe vera and alcohol, It may include; to add a natural material extract to obtain a mixture.

Preferably, the manufacturing method of the present invention is added to any one natural substance selected from the group consisting of cloves and antibacterial to ethanol 5 times the volume of the natural substance and allowed to stand for 24 hours, Whatman No. It may include a step of obtaining a natural material extract by filtration and concentrated 10 times with a commercially available reduced pressure condenser 2 filter paper; and mixing the natural material extract with aloe vera and ethanol; obtaining a mixture.

In addition, in the preparation method of the present invention, the mixture may be obtained by adding 0.5 to 10% by weight of the natural substance extract to 30 to 40% by weight of aloe vera and 40 to 60% by weight of alcohol.

Preferably, the mixture may be obtained by adding 40% by weight of aloe vera and 59% by weight of ethanol to 1% by weight of the natural substance extract.

Hereinafter, examples and experimental examples of the present invention will be described. The following examples and the like are intended to illustrate the present invention in more detail, and the scope of the present invention is not intended to be limited thereto.

Example 1 Preparation of Hand Sanitizer Composition Comprising Clove Extract

1. Preparation of Clove Extract

Cloves were commercially available. The cloves were washed, cut and immersed in ethanol (60% concentration) 5 times the volume of the cloves and allowed to stand for 24 hours. Whatman No. It filtered with 2 filter paper and obtained the extract. In addition, the extract was concentrated to 1/10 of the original volume with a commercially available reduced pressure filter to obtain a concentrate of the clove extract.

2. Preparation of Hand Sanitizers Containing Concentrate of Clove Extract

Aloe vera gel and ethanol, which are commonly used in the preparation of hand sanitizers, were purchased from the market, prepared, and mixed with the clove extract of 1. to prepare a hand sanitizer mixture. Clove extract: aloe vera gel: ethanol content ratio was 1: 40: 59 weight ratio (wt%).

Example 2-20 Preparation of Hand Sanitizer Composition Comprising Natural Material Extract

Natural ingredients include apples, cucumbers, green tea, licorice, golden gingko, fat milk, red ginseng, wolfberry, nutmeg, lumberjack, thorny goose, barley root, yellow white, turmeric, peony, dew, yellow lotus, elm root and gall Used to prepare disinfectant compositions. Natural material extracts were obtained in the same manner as in Example 1, and a hand sanitizer composition was prepared using the same (see Table 1 below).

Table 1 Example according to the natural material raw materials used

division Natural material Remarks Example 2 Apple

Each extract was concentrated (1/10) and added to the disinfectant composition at 1% by weight. Example 3 cucumber Example 4 green tea Example 5 licorice Example 6 Golden cherry Example 7 Oil Example 8 Gosam Example 9 Wolfberry Example 10 nutmeg Example 11 Joiner Example 12 Go away Example 13 Rooting Example 14 Yellow white Example 15 curcuma Example 16 Peony Example 17 Dew Example 18 goldthread Example 19 Elm root Example 20 gallnut

Comparative Example 1 Preparation of Ordinary Hand Sanitizer Composition

To prepare a hand disinfectant composition in the same manner as in Example 1, except for extracting natural substances, only 40% by weight of aloe vera gel and 60% by weight of ethanol to prepare a hand disinfectant composition.

Experimental Example 1 Antimicrobial Activity Determination

1. Antibacterial activity test method

Antimicrobial activity was measured by a new method, Time kill method. This method is a test method for measuring the killing rate by measuring the number of viable cells using a solid medium by preparing a substance to measure antimicrobial activity in a liquid phase, adding the liquid bacteria and neutralizing it with a neutralizing agent. Methods for Evaluation of Inactivators of Antimicrobial Agents, ASTM E1054-02). Test strains were Salmonella typhimurium, Staphylococcus aureus and E. coli, and the antimicrobial activity of the extracts of Examples 1-20 was measured in units of log CFU / ml. Each extract was reacted for 30 seconds to determine the antimicrobial activity.

2. Antimicrobial Activity Test Results

[Table 2] Results of antimicrobial activity

Experimental Example Natural materials
extract Average log reduction rate (log CFU / mL) Salmonella Typhimurium Yellow grape
coccus Pathogenic
Escherichia coli One Apple extract 0.16 ± 0.02 - - 2 Cucumber extract - - - 3 Green tea extract - - - 4 Licorice extract - 1.03 ± 0.25 - 5 Golden Primrose Extract 0.01 ± 0.13 - - 6 Fat milk extract 0.10 ± 0.14 - - 7 Ginseng extract - - - 8 Wolfberry extract 0.02 ± 0.12 - - 9 Nutmeg Extract - - - 10 Joiner extract - - - 11 Prickly Pear Extract 0.36 ± 0.08 0.16 ± 0.38 - 12 Root root extract - - - 13 Yellow White Extract - 0.02 ± 0.07 - 14 Turmeric extract 0.46 ± 0.11 - 0.99 ± 0.13 15 Peony extract - - - 16 Clove Extract ≥6.48 ≥6.28 ≥6.57 17 Hyssop extract - - - 18 Rhubarb extract 0.59 ± 0.21 1.54 ± 0.27 0.58 ± 0.16 19 Elm Root Extract - - - 20 Gall bladder extract - 1.50 ± 0.10 3.11 ± 0.05

("-" In Table 2 indicates no effect.)

As can be seen in Table 2, the clove and rhododendron extract appeared to have the most antimicrobial effect, in addition, it was found that the turmeric, quinine extract has some degree of antimicrobial activity.

Experimental Example 2 Antimicrobial Activity Measurement Experiment of Hand Sanitizer Composition Containing Natural Material Extract

As can be seen in Experimental Example 1 bar extracts of clove and antibacterial in the extract of natural substances had an antimicrobial activity enhancing effect, these were measured by measuring the antimicrobial activity of the hand sanitizer composition (prepared by the method of the embodiment) containing. In addition, the same experiment was performed with a hand sanitizer including a extract of joiner and nutmeg and a hand sanitizer prepared by the comparative example, which had no antimicrobial activity increase effect (see Table 3 below).

[Table 3] Antibacterial activity measurement results of the prepared hand sanitizer

division Average log reduction rate (log CFU / mL) Salmonella
Typhimurium Yellow grape
coccus Pathogenic
Escherichia coli By the method of Example 1
Manufactured Hand Sanitizer ≥7.86 ≥7.48 6.22 ± 0.14 By the method of Example 18
Manufactured Hand Sanitizer ≥7.86 ≥7.48 5.31 ± 0.21 By the method of Example 11
Manufactured Hand Sanitizer ≥7.86 ≥7.48 5.15 ± 0.09 By the method of Example 10
Manufactured Hand Sanitizer ≥7.86 ≥7.48 4.31 ± 0.21 By the method of Comparative Example 1
Manufactured Hand Sanitizer ≥7.86 ≥7.48 4.10 ± 0.33

As can be seen in Table 3, the microbial reduction of the E. coli was 6.22 log, 6.31 log in the bactericidal and cinnamon added hand disinfectant appeared to have a high antimicrobial effect in the extract and was determined to have no antimicrobial effect The nutmeg extract showed 5.15 log and 4.31 log levels of microbial reduction. The antimicrobial effect of microorganisms from the joiner and nutmeg extracts was thought to be caused by ethanol used in hand sanitizer. For both Salmonella and Staphylococcus aureus, reductions of log 7 or more occurred in hand sanitizers (including disinfectants prepared by comparative methods). In particular, the hand sanitizer added with cloves extract showed 10-fold and 100-fold antimicrobial effect compared to the hand sanitizer added with joiner and nutmeg. The antibacterial activity of the hand sanitizer was judged to be due to alcohol, and the antibacterial activity was determined by the extract of clove and rhododendron. The extract of clove and rhubarb was effective in supplementing and enhancing the antimicrobial activity.

The hand sanitizer composition of the present invention is expected to contribute to the national health by providing an antibacterial activity enhancing hand sanitizer which can be used by many people without objection, including extracts of environmentally friendly and harmless natural substances.

Figure 1 is a schematic of the preparation method of the antiseptic active hand sanitizer containing the extract of the clove or rhubarb of the present invention.

Claims (8)

Antiseptic active hand disinfectant composition, characterized in that it comprises any one natural substance extract selected from clove, rhubarb. The method of claim 1, The extract is an antibacterial activity enhancing hand sanitizer composition, characterized in that obtained by adding each natural substance to 5 to 10 times the volume of the natural substance and left to stand 20 to 28 hours, filtered and concentrated under reduced pressure. The method of claim 1, The composition, in addition to the extract of the natural substance, antiseptic activity enhancing hand disinfectant composition, characterized in that it further comprises aloe vera and alcohol. The method of claim 3, The composition is 0.5 to 10% by weight of the natural substance extract, aloe vera 30 to 50% by weight and antibacterial activity hand sanitizer composition, characterized in that it comprises 40 to 60%. The method according to claim 3 or 4, The alcohol is ethanol, ethanolamine and antiseptic active hand sanitizer composition, characterized in that any one selected from the group consisting of alcohol. In the preparation of the hand sanitizer, Clove, manufacturing method of antiseptic active hand disinfecting agent comprising the step of adding any one of the natural material extracts selected from rhubarb. The method of claim 6, Adding any one natural substance selected from clove and rhubarb to an alcohol of 5 to 10 times the volume of the natural substance and allowing to stand for 20 to 28 hours, followed by filtration and concentration under reduced pressure to obtain a natural substance extract; and Aloe vera and alcohol, to obtain a mixture by adding the extract of the natural substance; Method of producing a hand sanitizer for enhancing antimicrobial activity, characterized in that it comprises a. The method of claim 7, wherein The mixture is 30 to 40% by weight of aloe vera and 40 to 60% by weight of alcohol, 0.5 to 10% by weight of the extract of the natural substance obtained by the antimicrobial activity enhancement method for the preparation of antiseptics.

Images