WO2022088724A1

WO2022088724A1 - Green tea active substance mouthwash composition and preparation method therefor

Info

Publication number: WO2022088724A1
Application number: PCT/CN2021/102917
Authority: WO
Inventors: 温廷益; 张芸; 赵敏; 竺丽丽; 刘长友; 徐佩佩; 杨超; 李翠平
Original assignee: 南京中科游子生物技术研究院有限公司
Priority date: 2020-10-28
Filing date: 2021-06-29
Publication date: 2022-05-05
Also published as: JP2023546272A; CN114469794A

Abstract

A green tea active substance mouthwash composition, comprising, according to weight fractions of the green tea active substance mouthwash composition: an antibacterial substance, which is 0.5-2 wt% of tea polyphenol; and auxiliary materials, comprising: glycerin 16-24 wt%, sorbitol 2-8 wt%, β-cyclodextrin menthol 0.6-1.2 wt%, tea polysaccharide 0.8-1.2 wt%, hydroxypropyl-β-cyclodextrin 1.2-4.8 wt%, a preservative 0.2-0.4 wt%, xylitol 0.8-1.2 wt%, and water which is added to make up the remainder on the basis of the total weight of the green tea active substance mouthwash composition. Bu using tea polyphenol as an antibacterial component, the safety of the mouthwash is ensured, and the burning taste is alleviated by means of the ratio of auxiliary materials.

Description

Green tea active substance mouthwash composition and preparation method thereof

technical field

The present application relates to the field of personal care, in particular to a green tea active substance mouthwash composition and a preparation method thereof.

Background technique

The mouth is the first gateway for food to enter the human body, and it is also the window between the human ecosystem and the outside world. If food residues in the mouth are not cleaned up in time, they will undergo chemical changes under the action of enzymes in saliva, creating a breeding ground for pathogenic bacteria. These pathogenic bacteria will destroy the body's own ecosystem, causing various discomforts and symptoms. Although brushing your teeth can solve some of the problems, gargling with a mouthwash is still the most efficient way to clean your mouth.

my country's oral care industry market will reach a trillion scale. Different from toothpaste, toothbrush, dentifrice, oral spray, etc., mouthwash is easy to carry and easy to use, which cannot be replaced by other products. At present, there are various kinds of mouthwashes on the market, and most of them focus on antagonistic fields such as antibacterial and antiallergic. And most of the recipes used are Western recipes, which do not conform to Chinese taste habits. Tea is a unique product in China. Chinese people have a long history of drinking tea, and the national awareness of tea is very high. Studies have found that the active ingredients in green tea have antibacterial and lower microbial levels in saliva. Compared with adding chemicals to achieve bacteriostasis, the use of natural active ingredients in green tea extract to inhibit bacteria and clean the mouth is more natural, healthier and more in line with the consumption needs of Chinese people.

Chinese Patent No. CN200910088890.5 discloses a kind of multifunctional pure natural mouthwash and its preparation method, its alcohol content is too high, it is well known that alcohol can cause dry mouth, destroy the mucus protective layer that keeps the mouth moist, and cause a tingling sensation , not suitable for daily long-term use. In the mouthwashes disclosed in Patent No. CN201510250094.2 and Patent No. CN201510332931.6, the content of tea polyphenols in the active substance is insufficient and cannot play a bacteriostatic effect. Patent No. CN201611192684.5 discloses a green tea active substance mouthwash for oral care and a preparation method thereof, and the chemical additive sodium monofluorophosphate contained in the formula. Fluoride may cause teeth to become deformed and softened, enamel loses its luster and has yellow spots, and in severe cases, teeth can be underdeveloped and lose their normal shape. Alcohol damages the protective layer of the mouth and also has a tingling sensation that affects the mouthwash taste. Patent No. CN2015103329316 discloses a natural mouthwash based on tea extract and its preparation method. In this patent, the content of natural active substances such as tea polyphenols, chlorogenic acid is low, and the antibacterial effect is limited, and the antibacterial depends on other antibacterial components , such as alcohol, methylparaben, etc.

The contents in the Background section are only technologies known to the disclosed person, and do not represent the prior art in the field.

SUMMARY OF THE INVENTION

The present application provides a green tea active substance mouthwash composition, which solves the problems of the antibacterial safety of the existing mouthwash and the irritation in the mouthfeel.

According to one aspect of the present application, the green tea active substance mouthwash composition, according to the weight fraction of the green tea active substance mouthwash composition, includes: bacteriostatic substances, which are 0.5-2wt% of tea polyphenols; auxiliary materials, including:

Glycerin 16～24wt%

Sorbitol 2～8wt%

β-cyclodextrin menthol 0.6～1.2wt%

Tea polysaccharide 0.8～1.2wt%

Theanine 0.01～0.05wt%

Hydroxypropyl-β-cyclodextrin 1.2～4.8wt%

Preservative 0.2～0.4wt%

Xylitol 0.8～1.2wt%

Water Based on the total weight of the green tea active mouthwash composition, make up.

According to some embodiments of the present application, the preservatives include:

Sodium ascorbate and/or sodium benzoate and/or potassium sorbate and/or methylparaben, etc.

According to some embodiments of the present application, the tea polyphenols account for 0.5-1.7 wt % of the green tea active substance mouthwash composition.

According to some embodiments of the present application, the auxiliary materials include:

Sodium N-lauroyl-L-alanine and/or sodium cocoyl alanine 0.05-0.15wt%.

Berberine 0.005～0.01wt%

Green tea extract 0.01～0.2wt%

Lemon extract 0.01～0.2wt%

According to some embodiments of the present application, the adjuvant further includes: essence≤3wt%; and/or pigment≤5wt%.

According to some embodiments of the present application, according to the weight fraction of the green tea active substance mouthwash composition, the composition includes:

The antibacterial substance is 0.5-0.7wt% of tea polyphenols;

Excipients, including:

Glycerin 18～22wt%

Sorbitol 3～6wt%

β-cyclodextrin menthol 0.7～0.9wt%

Theanine 0.01～0.05wt%

Tea polysaccharide 0.8～1.2wt%

Hydroxypropyl-β-cyclodextrin 1.2～2.4wt%

Preservative 0.2～0.4wt%

Xylitol 0.8～1.2wt%

Sodium N-lauroyl-L-alanine and/or sodium cocoyl alanine 0.05～0.15wt%

Berberine 0.005～0.01wt%

Green tea extract 0.01～0.2wt%

Lemon extract 0.01～0.2wt%

Flavor ≤2wt%

Pigment ≤3wt%

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Theanine 0.02wt%

Tea polysaccharide 1wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Preservative 0.2wt%

Xylitol 1wt%

Berberine 0.005～0.01wt%

Flavor ≤0.5wt%

Pigment ≤1wt%

According to another aspect of the present application, there is also provided a method for preparing a green tea active substance mouthwash composition, comprising the following steps: taking predetermined weight parts of tea polyphenols and hydroxypropyl-β-cyclodextrin, dissolving them in deionized water , form solution 1; take predetermined weight portions of glycerin, sorbitol, beta cyclodextrin menthol, tea polysaccharide, preservative, xylitol, theanine, dissolve in deionized water, form solution 2; evenly mix the described The solution 1 and the solution 2 are supplemented with water, and filtered and sterilized to obtain a green tea active substance mouthwash composition.

According to some embodiments of the present application, predetermined weight portions of glycerol, sorbitol, beta-cyclodextrin menthol, tea polysaccharide, preservatives, xylitol and theanine are dissolved in deionized water to form solution 2.

According to some embodiments of the present application, the uniformly mixing the solution 1 and the solution 2 further includes: adding a predetermined weight portion of sodium N-lauroyl-L-alanine and/or sodium cocoyl alanine and/or adding a predetermined weight portion of berberine; and/or adding a predetermined weight portion of green tea extract; and/or adding a predetermined weight portion of lemon extract; and adding a predetermined weight portion of flavor and/or pigment.

According to some embodiments, the tea polyphenols in the green tea active substance mouthwash composition provided by the present application has a broad-spectrum antibacterial effect, no need to add other antibacterial agents, and the ingredients are safe. The effect of essence relieves the irritation on the taste, and the addition of preservatives solves the problem of the effect of oxidation of similar tea-flavored mouthwashes on the antibacterial effect. In addition, due to the further addition of berberine in the present application, it and tea polyphenols also have a certain effect in preventing various viral infections.

Description of drawings

The accompanying drawings constituting a part of the present application are used to provide further understanding of the present application, and the schematic embodiments and descriptions of the present application are used to explain the present application and do not constitute an improper limitation of the present application. In the attached image:

1 is a schematic diagram of the bacteriostatic effect of Example 1, Example 2, Example 3 and Example 4 on Staphylococcus aureus;

2 is a schematic diagram of the bacteriostatic effect of Example 5 of the application on Staphylococcus aureus;

3 is a schematic diagram of the bacteriostatic effect of Example 6, Example 7, Example 8 and Example 9 on Staphylococcus aureus;

4 is a schematic diagram of the bacteriostatic effect of Example 10, Example 11, Example 12 and Example 13 of the application on Staphylococcus aureus;

5 is a schematic diagram of the bacteriostatic effect of Examples 14 and 15 of the application on Staphylococcus aureus;

6 is a schematic diagram of the bacteriostatic effect of Example 16 and Example 17 of the application on Staphylococcus aureus;

Fig. 7 is the antibacterial effect diagram of mouthwash product 1 on the market to Staphylococcus aureus;

Figure 8 is a graph showing the antibacterial effect of mouthwash product 2 on Staphylococcus aureus on the market.

Detailed ways

The specific embodiments of the present application will be described in more detail below with reference to the accompanying drawings and embodiments, so that the solutions of the present application and the advantages of various aspects thereof can be better understood. However, the specific embodiments and examples described below are for illustrative purposes only and are not intended to limit the present application.

Reference herein to an "embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the present application. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor a separate or alternative embodiment that is mutually exclusive of other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

The application provides a green tea active substance mouthwash composition, which can achieve a high antibacterial effect only by relying on the green tea natural active substance tea polyphenols, and can prevent the occurrence of dental caries and periodontitis by inhibiting the growth of bacteria, which is safe and has no side effects. While inhibiting bacteria, it will not cause damage to the oral mucosa; tea polyphenols and berberine also have antiviral effects, which can reduce the risk of virus infection from the oral cavity to a certain extent, and realize the effect of mouthwash on influenza virus, hepatitis B virus, Prevention of various viral infections such as herpes simplex virus; adding N-lauroyl-L-alanine sodium and/or cocoyl alanine sodium surfactants can better clean the mouth and freshen breath; additionally use hydroxypropyl Base-β-cyclodextrin wraps tea polyphenols, and then adds tea polysaccharides, theanine and β-cyclodextrin menthol to solve the bitterness caused by adding tea polyphenols to mouthwash, and the overall taste is mild and fragrant; by adding preservatives The agent solves the problem that tea polyphenols are easily oxidized in mouthwashes and affects the bacteriostatic effect, and truly forms an efficient bacteriostatic, safe and natural mouthwash with suitable taste. Long-term use helps to maintain oral fragrance, cleanliness and comfort. ,healthy.

The tea polyphenols in the composition provided by the present application have broad-spectrum and high-efficiency antibacterial effects both in vitro and in vivo, and research on the antibacterial effects of tea polyphenols shows that tea polyphenols have good bacteriostatic effects on various pathogenic bacteria. Tea polyphenols exert their own antibacterial effects mainly by specifically coagulating bacterial proteins, destroying the cell membrane structure of bacteria, and combining with bacterial DNA, thereby changing the physiological state of bacteria to inhibit their growth. In addition, tea polyphenols can maintain the integrity of oral mucosa while inhibiting bacteria, enhance the toughness and permeability of capillaries, enhance the resistance of blood vessels, quickly heal oral mucosal ulcers, reduce mucosal bleeding, and protect the function of oral mucosa.

The N-lauroyl-L-alanine sodium and/or cocoyl alanine sodium surfactants in this application are new green and environmentally friendly surfactants derived from renewable biomass, compared with other traditional surfactants , N-lauroyl-L-alanine sodium and/or cocoyl alanine sodium have better wettability, foaming, antibacterial, anti-corrosion, antistatic ability and so on. N-lauroyl-L-alanine sodium and/or cocoyl alanine sodium surfactants are non-toxic and harmless, mild and non-irritating to the oral cavity, and the degradation products are amino acids and fatty acids, which basically have no impact on the environment, and have Suppresses the action of lactic acid bacteria that convert glucose into lactic acid, and has the effect of cleaning the mouth and refreshing the breath.

The tea polysaccharide in the adjuvant of the present application is an acidic glycoprotein and is combined with a large amount of mineral elements. The protein part is mainly composed of about 20 common amino acids. Studies on the active ingredients of tea polysaccharides show that tea polysaccharides have the functions of lowering blood sugar, lowering blood lipids, and preventing and treating diabetes. At the same time, it has obvious effects in anticoagulation, preventing thrombosis, protecting blood phase and enhancing non-specific immunity of human body.

Theanine in the auxiliary material of the present application is a unique free amino acid in tea, and is the main component of invigorating and moistening sweetness in tea. In addition, it also has the health care effects of relieving fatigue, lowering blood pressure and improving learning and memory ability.

The hydroxypropyl-β-cyclodextrin in the adjuvant of the present application can encapsulate the tea polyphenols and reduce the bitterness formed by the combination of phenolic substances and proteins in the oral cavity through sustained release.

The β-cyclodextrin menthol in the auxiliary materials of the application can be directly dissolved in the water phase system without ethanol to help dissolve, so the mouthwash of the application is an alcohol-free formula, and the mouthwash has a refreshing taste of mint but no irritation caused by alcohol .

The preservatives in the auxiliary materials of this application are safe food additives, which can effectively protect the tea polyphenols from being oxidized and maintain the antibacterial effect of the product.

The tea polyphenols and berberine in this application can effectively prevent a variety of viral infections. The researchers proved that berberine can reduce the risk of influenza virus infection through NA tests; the researchers compiled and summarized the antiviral effects of tea polyphenols, showing that tea polyphenols can Inhibit all stages of the growth cycle of influenza virus, tea polyphenols can also inhibit the attachment or invasion of viruses by interacting with receptor proteins or envelope structures on the surface of the virus, such as hepatitis B virus, herpes simplex virus, HIV, adenovirus, etc. .

According to some embodiments of the present application, a preparation method of a green tea active substance mouthwash composition is provided, comprising the following steps: taking predetermined weight portions of tea polyphenols and hydroxypropyl-β-cyclodextrin, dissolving them in deionized water, Form solution 1; take predetermined weight portions of glycerin, sorbitol, beta-cyclodextrin menthol, tea polysaccharide, preservatives, xylitol, theanine, dissolve in deionized water to form solution 2; uniformly mix the solution 1 and the solution 2, supplemented with water, filtered and sterilized to obtain a green tea active substance mouthwash composition.

According to some embodiments, the tea polyphenols in the present application have broad-spectrum and high-efficiency antibacterial effects in vitro and in vivo, and have obvious inhibitory effects on Gram-positive bacteria. The N-lauroyl-L-alanine sodium and/or cocoyl alanine sodium surfactants in the composition of the present application are novel green and environmentally friendly surfactants derived from renewable biomass. The tea polysaccharide in the auxiliary material of the present application is an acidic glycoprotein, combined with a large amount of mineral elements, and has obvious effects in protecting the blood phase and enhancing the non-specific immunity of the human body. Further, theanine in the adjuvant of the present application is a unique free amino acid in tea leaves, and is the main component of invigorating and moistening sweetness in tea leaves. In addition, the hydroxypropyl-β-cyclodextrin in the excipient can encapsulate the tea polyphenols and reduce the bitterness formed by the combination of phenolic substances and proteins in the oral cavity through sustained release. The β-cyclodextrin menthol in the auxiliary material can be directly dissolved in the water phase system without ethanol to help dissolve, so the mouthwash of the present application is an alcohol-free formula, and the mouthwash has a refreshing taste of mint but no irritation caused by alcohol.

According to some embodiments, tea polyphenols and berberine in the present application can effectively prevent various viral infections, tea polyphenols can inhibit various stages of the influenza virus growth cycle, and berberine can reduce the infection risk of influenza viruses, such as hepatitis B virus, Herpes simplex virus, HIV, adenovirus, etc.

According to some embodiments, the green tea active substance mouthwash composition provided by the present application has safe and natural ingredients, and has a mild and non-irritating taste. The invention solves the problems of safety and taste irritation of existing mouthwash books on the market, and also solves the problems of low antibacterial effect of mouthwash with good taste. The use of green tea active substances to inhibit bacteria and clean the mouth is more natural, healthier and more in line with the consumption needs of Chinese people.

The present application will be described below with reference to specific embodiments.

Example 1

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 24wt%

Sorbitol 2wt%

Beta cyclodextrin menthol 1wt%

Tea polysaccharide 0.8wt%

Theanine 0.05wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.4wt%

Xylitol 1.2wt%

A predetermined weight fraction of 1 wt % of tea polyphenols and 2.4 wt % of hydroxypropyl-β-cyclodextrin were added to the sterilized container, and dissolved with an appropriate amount of deionized water with stirring to form solution 1.

24wt% of glycerol, 2wt% of sorbitol, 1% of beta-cyclodextrin menthol, 2.4wt% of hydroxypropyl-beta-cyclodextrin, 0.05wt% of theanine, 0.8wt% of tea polysaccharide, 0.4 wt% of sodium ascorbate and 1.2 wt% of xylitol were added into a sterilized container and stirred with deionized water to ensure dissolution, and a solution 2 was formed.

The solution 1 and the solution 2 obtained in the above steps are mixed evenly, stirred to dissolve, supplemented with deionized water, and filtered and sterilized to obtain a green tea active substance bacteriostatic mouthwash.

Example 2

The preparation process is the same as in Example 1. When the solution 2 is formed, it also includes adding a predetermined weight portion of essence and pigment.

The green tea active substance mouthwash of this embodiment includes the following components:

Bacteriostatic substance, which is 0.8wt% of tea polyphenols;

Excipients, including:

Glycerin 22wt%

Sorbitol 4wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 0.9wt%

Theanine 0.03wt%

Hydroxypropyl-β-cyclodextrin 1.8wt%

Sodium Ascorbate 0.3wt%

Xylitol 1.1wt%

Flavor≤3wt%, Pigment≤5wt%

Water, based on the total weight of the green tea active mouthwash composition, is replenished.

Example 3

The preparation process is the same as the above-mentioned embodiment.

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

Flavor≤3wt%, Pigment≤5wt%

Example 4

The preparation process is the same as the above-mentioned embodiment.

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 16wt%

Sorbitol 8wt%

β-cyclodextrin menthol 0.6wt%

Tea polysaccharide 1.2wt%

Theanine 0.01wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Sodium Ascorbate 0.2wt%

Xylitol 0.8wt%

Flavor≤3wt%, Pigment≤5wt%

Example 5

The preparation process is the same as the above-mentioned embodiment.

The antibacterial substance is 2wt% of tea polyphenols;

Excipients, including:

Glycerin 24wt%

Sorbitol 5wt%

β-cyclodextrin menthol 1.2wt%

Tea polysaccharide 1wt%

Theanine 0.01wt%

Hydroxypropyl-β-cyclodextrin 4.8wt%

Sodium Ascorbate 0.4wt%

Xylitol 1wt%

Flavor≤3wt%, Pigment≤5wt%

Example 6

The preparation process is the same as the above-mentioned embodiment. When the solution 1 and the solution 2 are mixed, the addition of a predetermined weight portion of sodium N-lauroyl-L-alanine is also included.

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

N-lauroyl-L-alanine sodium 0.05wt%

Flavor≤3wt%, Pigment≤5wt%

Example 7

The preparation process is the same as the above-mentioned embodiment.

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

N-lauroyl-L-alanine sodium 0.15wt%

Flavor≤3wt%, Pigment≤5wt%

Example 8

The preparation process is the same as the above-mentioned embodiment. When the solution 1 and the solution 2 are mixed, the addition of a predetermined weight portion of berberine is also included.

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

Berberine 0.005wt%

Flavor≤3wt%, Pigment≤5wt%

Example 9

The preparation process is the same as the above-mentioned embodiment. The green tea active substance mouthwash of this embodiment includes the following components:

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

Berberine 0.010wt%

Flavor≤3wt%, Pigment≤5wt%

Example 10

The preparation process is the same as the above-mentioned embodiment. When the solution 1 and the solution 2 are mixed, a predetermined weight portion of berberine and sodium N-lauroyl-L-alanine are also added.

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

Berberine 0.005wt%

N-lauroyl-L-alanine sodium 0.05wt%

Flavor≤3wt%, Pigment≤5wt%

Example 11

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

Berberine 0.010wt%

N-lauroyl-L-alanine sodium 0.15wt%

Flavor≤3wt%, Pigment≤5wt%

Example 12

The preparation process is the same as the above-mentioned embodiment. When mixing solution 1 and solution 2, it also includes adding a predetermined weight portion of sodium cocoyl alanine.

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

Sodium Cocoyl Alanine 0.05wt%

Flavor≤3wt%, Pigment≤5wt%

Example 13

Bacteriostatic substances, which are 1wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Tea polysaccharide 1wt%

Theanine 0.02wt%

Hydroxypropyl-β-cyclodextrin 2.4wt%

Sodium Ascorbate 0.2wt%

Xylitol 1wt%

Sodium Cocoyl Alanine 0.15wt%

Flavor≤3wt%, Pigment≤5wt%

Example 14

The preparation process is the same as the above-mentioned embodiment. When the solution 1 and the solution 2 are mixed, it also includes adding a predetermined weight portion of green tea extract.

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 16wt%

Sorbitol 4wt%

β-cyclodextrin menthol 0.8wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Sodium Ascorbate 0.2wt%

Xylitol 0.8wt%

Green tea extract 0.01wt%

Sodium Cocoyl Alanine 0.05wt%

Sodium lauroyl alanine 0.05wt%

Flavor≤3wt%, Pigment≤5wt%

Example 15

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 16wt%

Sorbitol 4wt%

β-cyclodextrin menthol 0.8wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Sodium Ascorbate 0.2wt%

Xylitol 0.8wt%

Green tea extract 0.2wt%

Sodium Cocoyl Alanine 0.05wt%

Sodium lauroyl alanine 0.05wt%

Flavor≤3wt%, Pigment≤5wt%

Example 16

The preparation process is the same as the above-mentioned embodiment. When the solution 1 and the solution 2 are mixed, it also includes adding a predetermined weight portion of lemon extract.

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 16wt%

Sorbitol 4wt%

β-cyclodextrin menthol 0.8wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Sodium Ascorbate 0.2wt%

Sodium Benzoate 0.2wt%

Xylitol 0.8wt%

Lemon extract 0.01wt%

Sodium Cocoyl Alanine 0.05wt%

Sodium lauroyl alanine 0.05wt%

Flavor≤3wt%, Pigment≤5wt%

Example 17

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 16wt%

Sorbitol 4wt%

β-cyclodextrin menthol 0.8wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Sodium Ascorbate 0.2wt%

Sodium Benzoate 0.2wt%

Xylitol 0.8wt%

Lemon Extract 0.2wt%

Sodium Cocoyl Alanine 0.05wt%

Sodium lauroyl alanine 0.05wt%

Flavor≤3wt%, Pigment≤5wt%

Comparative Examples 1-5,

Similarly to the preparation method of the above-mentioned embodiment, the components of Comparative Examples 1-5 are shown in the following table:

Table 1 Green Tea Active Substance Mouthwash Composition Examples 1-5 and Comparative Examples 1-5 Each component

Antibacterial effect test one

Test samples: Examples 1-17, commercially available brands - Mayambine green tea mouthwash (water, sorbitol (sugar) alcohol, propylene glycol, PEG-40 hydrogenated castor oil, tea extract, dipotassium glycyrrhizinate, menthol, three Chlorogalactose, Methylparaben, Sodium Benzoate, Food Flavor, CI 19140, CI 42090), Commercial Brands - Black Green Tea Mouthwash (Water, Glycerin, Propylene Glycol, Sorbitol (Sugar) Alcohol, Poloxamer 407, Flavor (containing tea extract), sodium saccharin, cetylpyridinium chloride (0.075%), sodium fluoride (0.05%), potassium sorbate, menthol, CI19140, CI42051).

Test strain: Staphylococcus aureus ATCC6538

Test method: According to the requirements of the antibacterial ring experiment in the disinfection technical specification (2002 edition), each contamination plate is pasted with 4 test samples and 1 negative control sample, a total of 5 pieces. Use sterile tweezers to place the coupons on the surface of the plate. The distance between the centers of each sample is more than 25mm, and the distance from the periphery of the plate is more than 15mm. After the patch is placed, gently press the sample with sterile tweezers to make it close to the surface of the plate. Cover the plate well, place in a 37°C incubator, and incubate for 16h to 18h to observe the results. The diameter of the bacteriostatic ring (including the patch) was measured with a vernier caliper and recorded. The test was repeated 3 times. The bactericidal activity was evaluated by the presence or absence of the inhibition zone and the size of the inhibition zone.

The test results are shown in Figures 1-8, and the statistics are as follows:

Table 2 Test results of antibacterial ring

According to the results shown in the above table and in conjunction with Figures 1-8, CK all represent sterile water, and numbers represent examples.

Note: If the diameter of the standard antibacterial ring is greater than 7mm, it is judged to have antibacterial effect; if the diameter of the antibacterial ring is less than or equal to 7mm, it is judged to have no antibacterial effect.

Antibacterial effect test II

Test samples: Examples 1-17

Test strain: Staphylococcus aureus ATCC6538

Test method: According to GB 15979-2002 Hygienic Standard for Disposable Sanitary Products, Test Method for Antibacterial Performance of C4 Dissolution Antibacterial (Inhibitory) Products, each example acts on Staphylococcus aureus for 2min, 5min, 10min, 20min, calculate The bacteriostatic rate is as follows:

Table 3 Test results of bacteriostatic rate

Note: According to the standard bacteriostatic rate of 50% to 90%, the product has bacteriostatic effect, and if the bacteriostatic rate is greater than or equal to 90%, the product has a strong bacteriostatic effect.

Taste detection

Test samples: Examples 1-5 and their corresponding comparative examples 1-5

testing method:

Using the opinion poll scoring method, 100 people aged 20 to 70 were selected as the trial objects, and the test samples were tried out respectively to evaluate the taste of the samples.

Grading:

Total score 5

A score of 4-5 indicates that the mouthwash has a comfortable taste, the tea flavor is appropriate, mild and not irritating;

A score of 3-4 indicates that the mouthwash has an average taste, with obvious bitterness of tea, which is an acceptable range;

A score of 3 or less indicates that the mouthwash is obviously bitter and unacceptable.

Test Results:

As shown in the table below:

Table 4 The results of the mouthwash taste test score results of the proportion of the number of people in the interval

As can be seen from Table 4, the more tea polyphenols added in Comparative Examples 1-5, the more tea polyphenols added in Comparative Examples 1-5, and the proportion of the number of people below 3 points (unacceptable taste) is higher, indicating that The addition of tea polyphenols to mouthwashes will indeed produce unacceptable bitterness, and only menthol and xylitol cannot be used to adjust the taste to a better mouthfeel; the 5 examples can effectively improve the mouthfeel by adding taste-adjusting ingredients. The taste acceptance of saliva makes the mouthwash taste fresh, the tea flavor is suitable, mild and not irritating.

Obviously, the above-mentioned embodiments are only examples for clearly illustrating the present application, and are not intended to limit the implementation manner. For those of ordinary skill in the art, changes or modifications in other different forms can also be made on the basis of the above description. There is no need and cannot be exhaustive of all implementations here. However, the obvious changes or changes derived from this are still within the protection scope of the present application.

Claims

A green tea active substance mouthwash composition, characterized in that, according to the weight fraction of the green tea active substance mouthwash composition, the composition comprises:

The antibacterial substance is 0.5-2wt% of tea polyphenols;

Excipients, including:

Glycerol 16～24wt%

Sorbitol 2～8wt%

β-cyclodextrin menthol 0.6～1.2wt%

Tea polysaccharide 0.8～1.2wt%

Theanine 0.01～0.05wt%

Hydroxypropyl-β-cyclodextrin 1.2～4.8wt%

Preservative 0.2～0.4wt%

Xylitol 0.8～1.2wt%

Water is replenished based on the total weight of the green tea active mouthwash composition.
The green tea active substance mouthwash composition according to claim 1, wherein the weight fraction of the tea polyphenols in the green tea active substance mouthwash composition is preferably 0.5-1.7 wt%.
The green tea active substance mouthwash composition according to claim 1, wherein the preservative comprises sodium ascorbate and/or sodium benzoate and/or potassium sorbate and/or methylparaben.
The green tea active substance mouthwash composition according to claim 1, wherein the adjuvant comprises:

N-lauroyl-L-alanine sodium and/or cocoyl alanine sodium 0.05-0.15wt%, preferably 0.05-0.1wt%.
The green tea active substance mouthwash composition according to claim 1, wherein the adjuvant further comprises:

Berberine 0.005-0.01wt%, preferably 0.005-0.008wt%.
The green tea active substance mouthwash composition according to claim 1, wherein the adjuvant further comprises:

Green tea extract 0.01-0.2wt%, preferably 0.05-0.18wt%.
The green tea active substance mouthwash composition according to claim 1, wherein the adjuvant further comprises:

Lemon extract 0.01-0.2wt%, preferably 0.05-0.18wt%.
The green tea active substance mouthwash composition according to claim 1, wherein the adjuvant further comprises:

Flavor≤3wt%; and/or

Pigment≤5wt%.
The green tea active substance mouthwash composition according to claim 1, wherein, according to the weight fraction of the green tea active substance mouthwash composition, comprising:

The antibacterial substance is 2wt% of tea polyphenols;

Excipients, including:

Glycerin 24wt%

Sorbitol 5wt%

Beta cyclodextrin menthol 1.2wt%

Theanine 0.01wt%

Tea polysaccharide 1wt%

Hydroxypropyl-β-cyclodextrin 4.8wt%

Preservative 0.4wt%

Xylitol 1wt%

Flavor ≤3wt%

Pigment ≤5wt%

Water is replenished based on the total weight of the green tea active mouthwash composition.
The green tea active substance mouthwash composition according to claim 1, wherein, according to the weight fraction of the green tea active substance mouthwash composition, comprising:

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Theanine 0.02wt%

Tea polysaccharide 1wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Preservative 0.2wt%

Xylitol 1wt%

Berberine 0.005wt%

Flavor ≤3wt%

Pigment ≤5wt%

Water is replenished based on the total weight of the green tea active mouthwash composition.
The green tea active substance mouthwash composition according to claim 1, wherein, according to the weight fraction of the green tea active substance mouthwash composition, comprising:

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Theanine 0.02wt%

Tea polysaccharide 1wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Preservative 0.2wt%

Xylitol 1wt%

Sodium N-lauroyl-L-alanine and/or sodium cocoyl alanine 0.1wt%

Green Tea Extract 0.1%wt

Flavor ≤3wt%

Pigment ≤5wt%

Water is replenished based on the total weight of the green tea active mouthwash composition.
The green tea active substance mouthwash composition according to claim 1, wherein, according to the weight fraction of the green tea active substance mouthwash composition, comprising:

Bacteriostatic substance, which is 0.5wt% of tea polyphenols;

Excipients, including:

Glycerin 20wt%

Sorbitol 5wt%

β-cyclodextrin menthol 0.8wt%

Theanine 0.02wt%

Tea polysaccharide 1wt%

Hydroxypropyl-β-cyclodextrin 1.2wt%

Preservative 0.2wt%

Xylitol 1wt%

Sodium N-lauroyl-L-alanine and/or sodium cocoyl alanine 0.1wt%

Lemon Extract 0.1%wt

Flavor ≤3wt%

Pigment ≤5wt%

Water is replenished based on the total weight of the green tea active mouthwash composition.
A preparation method of a green tea active substance mouthwash composition, characterized in that it comprises the following steps:

Take a predetermined weight portion of tea polyphenols and hydroxypropyl-β-cyclodextrin, dissolve them in deionized water, and form solution 1;

Get a predetermined weight portion of glycerin, sorbitol, β-cyclodextrin menthol, tea polysaccharide, preservative, xylitol, theanine, dissolve in deionized water, and form solution 2;

The solution 1 and the solution 2 are uniformly mixed, supplemented with water, and filtered and sterilized to obtain a green tea active substance mouthwash composition.
preparation method according to claim 9, is characterized in that, described taking predetermined weight portion of glycerin, sorbitol, beta-cyclodextrin menthol, tea polysaccharide, preservative, xylitol and theanine, dissolved in deionized In water, solution 2 was formed.
The preparation method according to claim 9, wherein the uniformly mixing the solution 1 and the solution 2 further comprises:

Add a predetermined weight portion of sodium N-lauroyl-L-alaninate and/or sodium cocoylalanine; and/or

Add a predetermined weight portion of berberine; and/or

Add a predetermined weight of lemon extract; and/or

adding a predetermined weight portion of green tea extract; and

Add a predetermined amount by weight of flavor and/or color.