CN114931518B - A kind of astringent taste masking agent of Chinese gallnut and its application - Google Patents

Abstract

The invention relates to the field of cosmetics, and particularly discloses a mask for astringency of gallnuts and application thereof. The masking agent is applied to gallnut products, especially to gallnut oral paste, plays the roles of preventing caries, resisting inflammation, stopping bleeding, desensitizing and easing pain of gallnut, and simultaneously makes the teeth fresh, fragrant, sweet, cool and smooth, and greatly improves the compliance of users.

Description

A kind of astringent taste masking agent of Chinese gallnut and its application

technical field

The invention relates to the field of cosmetics, in particular to an astringent masking agent of Galla galla and its application.

Background technique

Galla, aliases: Gallia, Baiyaojian, Baichongcang. It is the gall on the leaves of Rhuschinensis Mill., Rhuspotaninii Maxim., or Rhuspun-jabensis Stew.var.sinica (Diels) Rehd.etWils. of Anacardaceae plants, mainly parasitized by Gallaphid Melaphischinensis (Bell) Baker And formed. Picked in autumn, boiled in boiling water or steamed until the surface turns gray, killed aphids, taken out, and dried. According to different shapes, it is divided into "belly fold" and "corner fold". Belly: oblong or spindle-shaped sac, 2.5-9cm long, 1.5-4cm in diameter. The surface is grayish brown or grayish brown, slightly pilose. Hard and brittle, easily broken, horny-like section, shiny, wall thickness 0.2-0.3cm, smooth inner wall, with dark brown dead aphids and gray powdery excrement. Specific gas, astringent taste. Angular fold: diamond-shaped, with irregular angular branches, more obvious pilose, thinner wall.

Gallic gall contains gallic tannin, that is, gallic tannin reaches 50%-78%, and it also contains gallic acid, resin, wax, starch, fat, etc. Gallic acid has the function of precipitating proteins. After skin ulcers and contact with the mucous membranes, the tissue proteins are coagulated to form a protective film, which acts as an astringent; at the same time, the blood vessels are also compressed and contracted, and the blood coagulates to stop bleeding. The tannic acid contained in gallnut reduces inflammation due to its astringent effect. Galla gall decoction has obvious antibacterial and bactericidal effects on Staphylococcus aureus, beta-hemolytic streptococcus, pneumococcus, Pseudomonas aeruginosa, Shigella, diphtheria, Escherichia coli, typhoid and paratyphoid bacillus.

However, due to the tannins in gallnuts, gallnuts have severe astringency, which seriously affects mouthfeel compliance as an unpleasant feeling. At present, there are many methods for masking astringent taste, such as removing polyphenols, physical barriers, hindering polyphenol-saliva protein interaction, adding flavoring agents, etc. Among them, adding flavoring agents to astringent substances, with its own Taste signals, olfactory signals, stickiness, etc. to disrupt the brain's analysis and perception of astringent taste can cover up astringent taste to a certain extent. This is a more commonly used method at present. However, the tannic acid in Galla galla is as high as 50%-78%, and the astringent feeling is relatively strong. It is difficult to cover the astringent taste with common flavoring agents, and after searching, no masking agent for removing the astringency of Galla galla is found. .

Contents of the invention

The object of the present invention is to overcome the shortcoming of prior art, provide a kind of astringent taste masking agent of Galla galla, this astringent taste masking agent can significantly mask the astringent taste of Galla galla, and make articulation refreshing and sweet, cool and comfortable;

Another object of the present invention is to provide an application of the astringent taste masking agent of Galla galla, which is used in Galla galla products, especially Galla galla oral paste.

The object of the present invention is achieved through the following technical solutions: a Galla galla astringent taste masking agent, which comprises the following raw materials in parts by weight:

As a preferred version, it contains the following raw materials in parts by weight:

Application of the above-mentioned astringent taste masking agent in gallnut products.

Application of the above-mentioned astringent taste masking agent in Galla gall oral paste.

The gallica oral paste for masking the astringent taste is premixed with the above-mentioned astringent taste masking agent and the gallnut oral paste to obtain the gallica oral paste for masking the astringent taste.

Further, the gallnut content in the oral paste is 0.06%-0.15%.

In the present invention:

Eucalyptus oil: also known as eucalyptol, melaleuca, etc., mainly extracted from eucalyptus oil, camphor oil, eucalyptus oil, bay leaf oil and other plants, the state is a colorless or light yellow oily liquid . The smell is cool, spicy, with the smell of camphor, and a little medicinal smell.

Carvone: Contains more than 50% carvone oil terpene ketone, which has a special fragrance.

Menthol: also known as menthol, is a terpenoid organic compound. Menthol is extracted from the leaves and stems of peppermint. It is a white crystal and is the main component of peppermint and peppermint essential oils. Menthol generally has two isomers (D type and L type), and natural menthol is mainly L-isomer (L-menthol), and menthol here generally refers to racemic menthol (DL-menthol). ). Menthol can be used as a flavoring agent in toothpaste, perfume, beverage and candy. It is used as a stimulating drug in medicine, acts on the skin or mucous membrane, and has a cooling and antipruritic effect. Oral administration can be used as a carminative for headaches and inflammation of the nose, pharynx, and laryngitis. Its esters are also used in spices and medicines.

Anethole: Occurs naturally in essential oils such as anise, cumin, and star anise oils. It is used as flavoring agent and flavoring agent of medicine, fragrance of cosmetics and soap, raw material of synthetic medicine and sensitizer of color photography, etc.

Peppermint Oil: It has a fresh, strong and slightly grassy mint aroma, with a creamy and sweet base rhyme, and the cool air can run through.

Menthone Glycerin Ketal: It is a chemical substance, a colorless transparent viscous liquid, soluble in water. It can be used in formulations that require a cooling effect. It can enhance the mint flavor in oral care products. It can also be used in gummies, syrups, and spicy air conditioners. It can mask the bitterness in pharmaceutical formulations.

Lemon oil terpene: green-yellow to yellow clear liquid, with the unique aroma of fresh lemon peel, spicy and slightly bitter taste. It is easily soluble in ethanol and glacial acetic acid, insoluble in water, and has certain anti-mildew ability. Used as flavoring agent, aromatic flavoring agent.

Menthyl Acetate: Menthyl acetate, a colorless to pale yellow transparent liquid. Has a soft mint and rose aroma. It has a cool and spicy feeling. It is used as a spice to prepare fruity flavors such as mint, fruit, and berry, and is used in food and beverages. Prepare rose, lily-of-the-valley and other floral flavors, used in cosmetics, toilet water, and soap; also can be prepared into oriental and citrus flavors.

Cinnamon Oil: Spice. It has been used in the Zhou Dynasty of our country. It is mainly used as a seasoning for meat cooking, and also used for pickling, soaking in wine, and baked foods such as bread, cakes, and pastries. Its dosage depends on the need. It is also one of the main raw materials for making five-spice powder. It can also be used to extract essential oils.

Cinnamaldehyde: Cinnamaldehyde is a light yellow liquid with a strong cinnamon-like spicy aroma, insoluble in water. It is easy to oxidize and deteriorate in the air for a long time, so it should be sealed and stored in a cool place. Contains up to 80% in cinnamon oil. Among them, trans isomers are the most common. Isolation from cinnamon oil is an important method for the production of cinnamic aldehyde; the synthesis of cinnamic aldehyde is almost all through the alkaline condensation of benzaldehyde and acetaldehyde. During the reaction, excess benzaldehyde is used and acetaldehyde is slowly added dropwise to avoid acetaldehyde. of self-condensation.

Vanillin: also known as vanillin, the chemical name is 3-methoxy-4-hydroxybenzaldehyde, which is an organic compound extracted from the vanilla bean of the Rutaceae plant, which is white to slightly yellow crystal or crystalline Powder, slightly sweet, soluble in hot water, glycerin and alcohol, not easily soluble in cold water and vegetable oil. The aroma is stable and not easy to volatilize at higher temperature. It is easy to oxidize in the air, and it is easy to change color when it encounters alkaline substances. Vanillin has the aroma of vanilla bean and rich milky aroma, and acts as an aroma enhancer and fixer. It is widely used in cosmetics, tobacco, pastry, candy, baked food and other industries. It is one of the largest synthetic flavors in the world. , Industrial production of vanillin has a history of more than 100 years.

Eugenol: It has a strong clove aroma and a mild spicy aroma, and the inferior product has a burnt smell. It has the functions of antibacterial and antiviral. It can be used as soap and edible spice. It can also be made into unilateral essential oil of many flowers.

Linalyl acetate: Linalyl acetate, also known as agarwood acetate, is an indispensable spice for the preparation of high-grade flavors, and occupies a very important position in the daily chemical, tobacco, and food industries. Linalyl acetate has an elegant aroma similar to essential oils such as lily of the valley and lavender.

Thymol: Lamiaceae plant Thymus serpyllum L. grass, thyme T.vulgaris L. whole grass, oregano Origanum vulgare L. whole grass, fragrant green orchid Dracocephalum moldavicum L. whole grass, Umbelliferae thick fruit Celery Trachyspermum ammi (L.) Sprague seeds. Thymol is a monoterpene phenol, a derivative of cymene, isomers with carvacrol, can be extracted from thyme oil, has a pleasant aroma and strong bactericidal effect.

Ethyl vanillin: similar to the aroma of vanilla beans, stronger than vanillin. This product is a broad-spectrum spice, one of the most important synthetic spices in the world today, and an indispensable and important raw material in the food additive industry. Its aroma is 3-4 times that of vanillin, with a strong vanilla bean aroma and a long-lasting fragrance. Widely used in food, chocolate, ice cream, beverages and daily cosmetics to enhance and fix fragrance. In addition, ethyl vanillin can also be used as a feed additive, a brightener in the electroplating industry, and an intermediate in the pharmaceutical industry.

Geranyl butyrate: Geranyl butyrate, a colorless oily liquid, is mainly obtained by esterification method, using geraniol and butyric acid as raw materials, and carrying out direct esterification reaction under azeotropic state. It is an ester synthetic fragrance with more elegant notes than geranyl acetate. It is mainly used as a blending spice for lavender, rose, acacia, lily of the valley, geranium and other flavors. It can be used in lipsticks and other cosmetics, and it is also widely used in soaps.

Orange Oil: A type of essential oil. It is obtained by pressing or cold grinding orange peel, and can also be obtained by distillation. The main components are nonanal and limonene. It is mostly used in the blending of food flavors and toothpaste flavors.

Geranyl Acetate: Colorless to light yellow transparent liquid, it has the aroma of rose oil mixed with lavender oil, and it has the aroma of apple after dilution. The boiling point is 245°C and the flash point is 104°C. Soluble in ethanol (1ml in 8mL 70% ethanol), ether and most non-volatile oils, slightly soluble in propylene glycol, hardly soluble in water, insoluble in glycerin. Natural products widely exist in various essential oils, such as citronellol, ginger grass oil, lemongrass oil, geranium oil, orange leaf oil, neroli oil, lavender oil, coriander seed oil, etc.

Peppermint Oil: Peppermint oil has a cooling scent and is very versatile. Commonly used as food additives, external medicines, cooling creams, essential oils, refreshing products, scented candles, cosmetics additives, mosquito repellent products, daily chemical products --- shampoo, shower gel, etc. Peppermint essential oil is grown in the northwestern region of the United States and is rich in high levels of natural menthol, which makes it stand out from other products. Commonly found in oral health products such as toothpaste and chewing gum, peppermint can also help relieve occasional gastrointestinal upset and promote healthy breathing. So far, peppermint essential oil continues to be one of the most popular and best-selling essential oils in essential oils.

The present invention has the following advantages: the present invention discloses an astringent taste masking agent of Galla chinensis, which is prepared by preparing natural aromatic oil, resin, animal flavor raw materials and artificial aromatics in a certain proportion according to the characteristics of Galla chinensis. Peppermint essence is different from the synthetic spices on the market, and the masking agent prepared by reasonable compatibility of various spices can significantly mask the astringent taste of gallnuts, overcoming the difficulty in the prior art that it is difficult to mask the strong astringency of gallnuts with common flavoring agents , while masking the astringent taste, it will not affect the medicinal efficacy of Galla chinensis. The masking agent of the present invention is applied to Galla galla products, especially Galla galla oral paste, while exerting gallnut caries and moth prevention, anti-inflammatory, hemostasis and desensitization and analgesia, the mouth and teeth are refreshing, sweet, cool and comfortable, and the effect is great. Improved user compliance.

Description of drawings

Figure 1 is a radar map of the taste value of the oral paste and Galla gall aqueous solution detected by the electronic tongue.

Fig. 2 is a statistical analysis chart of the taste value of oral paste and Galla gall aqueous solution detected by the electronic tongue.

Detailed ways

The present invention will be further described below in conjunction with accompanying drawing and embodiment, protection scope of the present invention is not limited to the following:

Embodiment 1: a kind of Galla gall astringency masking agent, it comprises the raw material of following weight portion:

Embodiment 2: a kind of Galla gall astringency masking agent, it comprises the raw material of following weight portion:

Embodiment 3: a kind of Galla gall astringency masking agent, it comprises the raw material of following weight portion:

Example 4:

A Galla gall oral paste, containing Galla gall extract, wherein the addition of gallnut is 0.1%, and the content of each raw material of gallnut astringency masking agent is:

Example 5:

The gallica oral paste contains the gallica extract but does not contain the gallica astringency masking agent of the present invention, wherein the added amount of the gallnut is 0.1%.

The beneficial effect of the present invention is illustrated by experiment below:

1. The astringent taste masking effect of gallnut with electronic tongue experiment

(1) Experimental method

Take by weighing 4g of the oral paste of Example 4 (containing 0.1% gallnut), 0.4g, 0.04g, 0.004g, 0.0004g gallnut and dissolve it in 40mL deionized water, and obtain the diluted sample of oral paste (containing 0.01% gallnut) after mixing And the aqueous solution containing 1%, 0.1%, 0.01%, 0.001% gallnut (mass/volume, g/mL). There are 5 experimental groups in total in this experiment, 7 reference solution groups (or cleaning solution groups), 1 positive and negative electrode solution group, two repetitions in each group are used for positive and negative electrode measurement, and the samples are loaded into the electronic tongue special beaker. Signal collection procedure: washing with cleaning solution 1 for 90s, cleaning solution 2 for 120s, cleaning solution 3 for 120s, conditional solution for 30s, sample test for 30s, cleaning solution 4 for 3s, cleaning solution 5 for 3s. The test process was measured 6 times in parallel, and the electronic tongue's built-in software was used to convert the sample potential value into a taste value, and Excel and Graphpad were used to analyze the taste value to obtain a taste radar map and histogram. AAE, CT0, CA0, C00 and AE1 sensors detect umami taste, salty taste, sour taste, bitter taste and astringent taste respectively. Instrument model: Japan INSENT Taste Analysis System SA-402B.

(2) Experimental results

In order to detect the astringent taste or its astringent masking effect of gallnut in oral paste, we conducted electronic tongue detection on diluted samples of oral paste and gallnut aqueous solution with different concentrations. From the radar chart 1, it can be seen that compared with Galla galla solution, the sour taste of the oral paste is obviously lighter, the salty taste is heavier, and the umami taste is slightly higher, while the astringent and bitter tastes are not much different. The taste value is further statistically analyzed, as shown in Figure 1, the comparison of the oral paste dilution sample (containing 0.01% Galla gall) and the 0.01% Galla galla aqueous solution found that, except that the bitterness of Galla galla is heavier than the oral paste (*P<0.05), the rest of the results are the same as Figure 2 is similar. The results showed that the astringent taste of Galla chinensis in the oral paste was not much different from that of the aqueous solution of Galla galla extract, while the salty and umami taste of the oral paste was higher, thus realizing the masking effect on the astringent taste of Galla chinensis.

2. The influence of the astringent taste masking agent of the present invention on the medicinal effect of Galla Chinensis

(1) Material

The test group is the gallica oral paste of embodiment 4 of the present invention, and the control group is the gallica oral paste of embodiment 5. The standard research method for evaluating dentin sensitivity in WS/T326-2021 "Functional Evaluation of Toothpaste" was adopted, and the research design was a double-blind, parallel, controlled clinical study. Subject inclusion and exclusion criteria are as follows:

A inclusion criteria

Age between 18-70 years old; good general health; attend the examination on time within 8 weeks of the test; if you are a woman, you must not be pregnant or breastfeeding; have at least 1 tooth with sensitive dentin, Bicuspid or anterior teeth, tooth neck wear or cervical gingival recession, and meet the following conditions: probe examination (Yeaple probe) is sensitive to tactile stimulation of 10-30g, and/or cold air stimulation count value ≥ 2 ; No allergy to toothpaste and its ingredients; willing to participate in the trial and sign the informed consent; did not use the following drugs 1 month before participating in this research project; anticonvulsants, antihistamines, antidepressants, sedatives, stability did not use other anti-sensitivity toothpaste within 3 months before participating in this research project; did not participate in other similar experimental research at the same time;

B exclusion criteria

The subjects have serious systemic diseases and chronic diseases; the subjects have serious dental, periodontal, mucous membrane and other diseases, or have a history of allergy to the test products; they are in advanced periodontal disease or have received dental treatment within the past year. Weekly treatment (including periodontal surgery), or sensitive teeth with a degree of mobility greater than 1; teeth with large areas of filling restorative material, or suspected chronic pulpitis, caries, cracked enamel; and abutments for removable partial dentures ; Are taking anticonvulsants, antihistamines, antidepressants, sedatives, tranquilizers, anti-inflammatory agents; participated in anti-sensitivity toothpaste research or daily use of desensitization toothpaste in the past 3 months; currently participating in other clinical trial projects Those who have a history of allergy to personal oral care products or their ingredients.

(2) method

Baseline examination included medical history inquiry, oral routine examination, probing sensitivity, and cold air puff sensitivity examination.

A detection and evaluation of probing sensitivity

A calibrated Model 2000A Yeaple electronic pressure sensitive probe (Yeaple Research Corporation, Pittsford, NY) was used. The instrument was used to quantitatively measure the pressure (grams) recorded on the tooth surface. When testing tooth sensitivity, the probe touches the exposed dentin on the buccal side of the selected tooth, initially using a preset force of 10 grams, and then increasing the force by 10 grams each time, until the subject expresses discomfort, the maximum force 80 grams; a high value for probing force indicates a low level of tooth sensitivity.

B. Evaluation of Cold Air Injection Sensitivity

Use the air gun of the dental comprehensive treatment table to spray for 1 second at a position 1c away from the sensitive tooth surface, the air compressor pressure is 60±5p.s.i. The air spray temperature is 19-21°C, and use cotton balls to isolate adjacent teeth during air spray The above avoids the accuracy of the results. Using the Schiff Cold Air Sensitivity Index, a low score for this parameter indicates a decrease in sensitivity. Scored as follows:

0 = tooth and subject do not respond to air stimulation;

1 = Tooth and subject respond to air stimulation, but do not request cessation of stimulation;

2 = Tooth and subject respond to air stimulation, request to stop stimulation or remove stimulation;

3 = Tooth and subject respond to air stimulation, stimulation causes pain, request to stop.

C-blinding

The test oral ointment and the control oral ointment are consistent in packaging and color, and neither the examiner nor the test subjects know the type of oral ointment used to ensure the double-blindness of the study.

D random

After the baseline examination and according to the inclusion and exclusion criteria, healthy adults who meet the requirements are included to participate in this project. According to the Yeaple electronic pressure sensitive probe count, Schiff cold air sensitivity index, and gender, they are evenly divided into the experimental oral cream group and the control group. Mouth cream group.

E check time

The clinical examination was carried out at the baseline and the 4th/8th week after using the oral ointment. The same test is done by the same examiner.

F oral paste use requirements

The subjects were provided with the same soft bristled toothbrush. During the test period, the subjects were required to use the oral paste and toothbrush provided by the project to brush their teeth twice a day (1 time in the morning and 1 time in the evening), and brush their teeth for 2 minutes each time; each time the length of the oral paste was used to cover the entire toothbrush head. The toothbrush and oral paste used in the test cannot be shared with others. Subjects can maintain other usual oral hygiene habits, daily diet and smoking habits; but they cannot use other oral care products such as toothpaste, mouthwash, dental floss, and toothpicks. In addition, the weight of the oral ointment must be checked at the same time for each re-examination to judge the compliance of the subjects.

G statistical method

The data obtained in this study were statistically analyzed by ANOVA and POST HOC test of SPSS16.0 statistical software, and the test level α was 0.05.

(3) Results

A. The basic situation of the study population

After the baseline examination and according to the inclusion and exclusion criteria, a total of 98 eligible subjects were included in the project, of which 94 completed the entire 8-week study, and 4 subjects quit halfway, and their data were included in the statistical analysis; The reason for the withdrawal of the subjects has nothing to do with the products used in this study. All subjects did not find any side effects caused by the test oral ointment. The details are shown in Table 1:

Table 1 Basic information of the study population

Statistical analysis shows that there is a significant difference in age between the control group and the test group.

Sensitivity detection and average of B probe

See Table 2 for the probing sensitivity test results of the two groups of subjects participating in this study at baseline and 4/8 weeks after using oral ointment.

Table 2 Detection and evaluation of probing sensitivity (g)

The test group used the oral paste of the present invention.

At the baseline examination, there was no statistical difference between the mean values of the probing sensitivity indexes of the two groups of subjects: after the 4th and 8th weeks of application, the probing sensitivity of the test group was higher than that of the control group, and there was a statistical difference between the two groups. academic differences.

C Detection and evaluation of cold air injection sensitivity

The higher the cold air jet sensitivity score, the lower the superficial tooth sensitivity. Table 3 shows the test results of cold air jet sensitivity of the two groups of subjects at the baseline, 4th and 8th weeks of oral ointment use.

Table 3 Summary of cold air injection sensitivity index evaluation

There was no significant difference between the mean values of the cold air blowing sensitivity index between the two groups of subjects in the baseline examination. At the 4th and 8th weeks of the experimental group and the control group, the sensitive detection value of the cold air injection in the experimental group was significantly lower than that in the control group, and the difference was statistically significant.

Conclusion: using the oral ointment containing Galla gall masking agent of the present invention, the masking agent does not affect the medicinal efficacy of Gallnut.

The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto, any person familiar with the technical field within the technical scope disclosed in the present invention, according to the technical solution of the present invention Equivalent replacements or changes to the inventive concepts thereof are all covered within the protection scope of the present invention.

Claims (2)

1. a Galla gall oral paste for masking astringent taste is characterized in that, the astringent taste masking agent is premixed with the oral paste of Galla gall for obtaining the galla gall oral paste for masking astringency, and the content of Galla gall for the described masking astringency The content is 0.06%～0.15%; Wherein, the astringent taste masking agent of Galla galla solves the problem that the tannic acid of Galla galla is as high as 50%-78%, and the astringent feeling is relatively strong. It is difficult to mask the astringent taste with common flavoring agents. It contains the following parts by weight raw material: Eucalyptus oil: 1~3; Carvone: 25~35; Menthol: 31~41; Anethole: 5~10; Peppermint oil: 4~9; menthone glycerin ketal: 1~3; Lemon oil terpene: 2~5; Menthyl acetate: 2~5; Cinnamon oil: 0.15～0.45; Cinnamaldehyde: 0.1～0.3; Vanillin: 0.3～0.7; Eugenol: 0.4～1.2; Linalyl acetate: 0.6～1.8; Thymol: 0.3～0.9; Ethyl vanillin: 0.4~1; Geranyl butyrate: 0.5~1.5; Orange oil: 1~2; Geranyl acetate: 1.2~2.1; Peppermint sesame oil: 1.3 to 2.5. 2. a kind of Chinese gallnut oral paste for masking astringent taste according to claim 1, is characterized in that, described gallnut astringent taste masking agent comprises the raw material of following weight portion: Eucalyptus Oil: 2; Carvone: 30; Menthol: 36; Anethole: 8; Peppermint oil: 6; menthone glycerol ketal: 2; Limonene Terpene: 3; Menthyl Acetate: 3; Cinnamon oil: 0.3; Cinnamaldehyde: 0.2; Vanillin: 0.5; Eugenol: 0.8; Linalyl acetate: 1.2; Thymol: 0.6; Ethyl vanillin: 0.7; Geranyl butyrate: 1; Orange oil: 1.4; Geranyl acetate: 1.6; Peppermint Balm: 1.7.

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