CN115068388A - Gargle containing gargle tea polyphenol and preparation method of gargle tea polyphenol - Google Patents

Abstract

The invention discloses gargle tea polyphenol mouthwash and a preparation method thereof, wherein the gargle tea polyphenol mouthwash comprises the following components in percentage by weight: 10-15% of propylene glycol, 1-5% of menthol, 1-5% of mint leaf oil, 1-5% of spearmint leaf oil, 1-5% of tea extract, 1-5% of clove oil, 0.01-0.2% of dipropylene glycol, 0.01-0.2% of glycerol, 0.01-0.2% of geraniol, 0.01-0.2% of citral, 0.01-0.2% of linalool, 0.01-0.2% of eucalyptus oil, 0.01-0.2% of sweet orange essential oil, 0.001-0.2% of anethole and the balance of purified water. Compared with the prior art, the tea-washing mouthwash provided by the invention has multiple effects of cleaning, inhibiting bacteria, refreshing breath and maintaining ecological balance of normal flora in the oral cavity.

Description

A kind of tea gargle tea polyphenol mouthwash and preparation method thereof

technical field

The invention belongs to the technical field of oral cleaning and care products, and particularly relates to a tea polyphenol mouthwash and a preparation method thereof.

Background technique

Rinsing is the most convenient and easy way to take care of your mouth. It removes food residue and some soft scales in your mouth, and temporarily reduces the number of bacteria in your mouth. In recent years, with the enhancement of people's awareness of oral health care, mouthwashes that can freshen breath and protect teeth have been favored by more and more people.

At present, there are many mouthwashes at home and abroad. The main raw materials of these mouthwashes are generally concentrated juices of various substances, or Chinese medicines are added. In addition, many foreign mouthwashes also add a large number of chemical synthetic substances, which have a great impact on the human body and even cause allergic symptoms in the human body. More importantly, these mouthwashes generally did not significantly improve various oral problems after use, but only left the fragrance of the mouthwash in the mouth. has not been effectively resolved.

In view of this, it is necessary to develop a new type of mouthwash.

SUMMARY OF THE INVENTION

The purpose of the present invention is to: aiming at the deficiencies of the prior art, and provide a tea polyphenol mouthwash, which has the functions of cleaning, antibacterial, fresh breath, and can maintain the ecological balance of normal oral flora. effect.

In order to achieve the above object, the present invention adopts the following technical solutions:

A tea polyphenol mouthwash, comprising the following composition in percent by weight:

Preferably, it also includes an aroma regulator composed of the following weight percentages: 0.01-0.5% white peach and 0.01-0.5% oolong tea.

Preferably, it also includes the following aroma regulators by weight percentage: 0.01-0.5% green tea and 0.01-0.5% Jinghua jasmine tea.

Preferably, it also includes the following aroma modifiers in percentage by weight: 0.01-0.5% Sicilian lemon and 0.01-0.5% peppermint essential oil.

Preferably, it also includes the following composition in percent by weight: 0.001-0.2% patchouli extract.

Preferably, it also includes the following composition in weight percentage: 0.001-0.2% rosemary leaf water.

In addition, the present invention also provides a preparation method of a tea polyphenol mouthwash, comprising the following steps:

1) menthol is dissolved in propylene glycol by formula quantity, then add glycerin and dipropylene glycol and stir to obtain A group mixed solution;

2) according to the formula amount, the remaining raw material components are mixed and stirred to obtain a mixed solution of group B;

3) Gradually add the above-mentioned mixed solution of group B to the mixed solution of group A under stirring, and mix evenly to obtain a tea polyphenol mouthwash.

Preferably, in step 3), it also includes adjusting the pH value of the mouthwash to 6.0-7.2.

The beneficial effects of the present invention are as follows: a tea polyphenol mouthwash of the present invention comprises the following composition in percentage by weight: 10-15% of propylene glycol, 1-5% of menthol, 1-5% of peppermint oil, 1-5% of spearmint leaves Oil 1-5%, Tea Extract 1-5%, Clove Oil 1-5%, Dipropylene Glycol 0.01-0.2%, Glycerin 0.01-0.2%, Geraniol 0.01-0.2%, Citral 0.01-0.2% , linalool 0.01-0.2%, eucalyptus oil 0.01-0.2%, sweet orange essential oil 0.01-0.2%, anethole 0.001-0.2%, purified water balance. Compared with the prior art, the tea extract of the present invention adopts tea polyphenols extracted from green tea, white tea, etc., tea polyphenols are a general term for a series of substances contained in tea leaves, and have the advantages of natural health and green safety. The biggest role of the substance is to inhibit the microorganisms and prevent their rapid growth. It can not only be used for the treatment of periodontitis, but also relieve the bleeding of the gums. It can also effectively remove odor-causing bacteria and oral cavity. Residual odor-causing substrate, inhibits dental caries, has no obvious side effects, and can be used for a long time; therefore, the present invention has the functions of cleaning, bacteriostasis, fresh breath, and can effectively regulate the oral cavity through the compatibility of tea extract and other components Ecological balance, thereby improving oral problems.

Detailed ways

In order to make the technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be described clearly and completely below with reference to specific embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, not all implementations. example. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

A tea polyphenol mouthwash provided by the invention comprises the following composition by weight percentage:

Tea contains natural antibacterial ingredients such as tea polyphenols, which have been proved by clinical studies to have the effect of preventing and treating oral diseases. Tea polyphenols is a general term for a series of substances contained in tea leaves. It is precisely because of the existence of these substances that tea has a color and fragrance. Specifically, it includes flavonoids, flavanols, phenolic acids, etc., which belong to broad-spectrum antibacterial agents, and have different degrees of inhibition and killing effects on Staphylococcus aureus. Existing studies have shown that the greatest effect of such substances is to inhibit microorganisms to a certain extent and prevent their rapid growth. It can not only be used for the treatment of periodontitis, but also relieve the bleeding gums. Obvious side effects, can be used for a long time. At the same time adjust the ecological balance, thereby improving oral problems.

Gargle tea can effectively clean the food residues in the mouth and make up for the defect that toothbrushes cannot clean the dead corners of the mouth. Gargle tea is a natural antibacterial mouthwash, which is safe to use and has reliable effects. It not only makes teeth stronger, but also has good anti-acid ability. It can be seen that gargling with tea after meals can not only remove greasy, but also prevent food from remaining in the teeth, and can also have a fresh breath. The most important thing is that it can inhibit bacteria and maintain the ecological balance of the normal flora of the oral cavity.

Tea polyphenols are the main ingredient in tea mouthwashes and one of the reasons this mouthwash is so popular. Tea polyphenols have the astringent effect of coagulating proteins and inhibit oxidase, so they can soothe oral ulcers. The test results of the tea gargle and mouthwash test of the present invention show that the antibacterial rate of tea polyphenols to Staphylococcus aureus, Escherichia coli and Candida albicans is as high as 99.9%. Eucalyptus essential oil is also an extremely important natural ingredient with tenacious vitality; the essential oil extracted from eucalyptus has anti-inflammatory, antibacterial, and halitosis effects.

After satisfying the two basic functions of cleaning and antibacterial, consumers began to pay attention to whether the mouth is fresh and whether it can solve the problem of breath. Consumers are also amazed by the fragrance-retaining properties of rinsing tea. Compared with the previous three main functions of cleaning, antibacterial and fresh breath, gargling tea also has strict technical requirements for pH value. pH value is a relatively recessive technology. Most mouthwash brands avoid talking about it, and the average consumer has no way of knowing what the pH of a product is. However, the pH of mouthwash is very important for oral health, especially for consumers who have a habit of using mouthwash for a long time. In order to blindly emphasize the cleanliness and antibacterial ability of products, many brands make mouthwashes acidic. When the pH value of mouthwashes is lower than 5, long-term use will have two damaging effects: one is to destroy the pH of the mouth; two It disrupts the oral flora. Both of these damages are very important to oral health, but they are not easy to feel intuitively. Therefore, how to complete oral cleaning and bacteriostasis at a normal pH value has certain technical requirements, and is also an important indicator of whether the product is suitable for long-term use. Among them, the pH of the tea gargle of this product is preferably 6.0 to 7.2.

Chinese people have a unique food culture, which is tasteless and unpleasant, such as stinky tofu from Hunan, garlic from Shandong, fatty intestines from Guangdong, and stinky mandarin fish from Anhui. It is difficult to fundamentally solve these bad breaths only by covering up with ordinary mouthwash. The tea rinse of the present invention adopts traditional culture, pure craftsmanship, insists on natural selection of materials, etc. The tea rinse raw materials are selected from the nationally-known pollution-free ecological tea towns, far away from industry, with pleasant climate, sufficient sunshine, abundant rainfall, shrouded in clouds and mist, and sunlight through Clouds form diffuse light, and the content of theanine and aromatic oils increases when tea leaves are irradiated by diffuse light. Coupled with the large temperature difference between day and night, tea trees grow slowly, which is very conducive to the accumulation of substances in tea leaves. The tea has an elegant aroma, good taste coordination, and a unique sweetness, which makes the tea polyphenol mouthwash with rich tea aroma and sweet taste. With Chinese tea leaves, there is the aroma of Chinese memory.

As we all know, disease enters from the mouth, and oral hygiene is related to physical health. The purpose of brushing your teeth in the morning or at night is nothing more than to clean the mouth. When the teeth are not clean enough, is it only the teeth themselves that need to be cleaned? When our mouth is closed, the bacteria on the teeth will naturally spread to the whole mouth. After eating or drinking, food residues and sugar remain in the gaps between the teeth, which is the starting point of many dental problems. Therefore, gargling after meals is the most effective way to prevent periodontal disease and oral problems. The tea gargle uses tea polyphenols extracted from green tea, white tea, etc., which has the advantages of natural health, green safety. Tea polyphenols can effectively remove odor-causing bacteria and residual odor-causing substrates in the oral cavity, and inhibit dental caries.

In addition to satisfying the functions of cleaning and bacteriostasis, the tea and mouthwash of the present invention also matches each product with a unique aroma, so that the product presents a unique aroma that is remembered by Chinese people.

Further, it also includes an aroma regulator composed of the following weight percentages: 0.01-0.5% white peach and 0.01-0.5% oolong tea. The delicious and sweet part of the white peach is picked and mixed with the coolness of the oolong tea, and the perfect proportion is used to present this sweet but not greasy white peach oolong fragrance. The taste is clear, mellow, moist, smooth and sweet. The aroma of Chen Yun is natural and the changes are clear. The sweetness and mellowness appear layer by layer, sweet and fragrant, and the tea nature changes towards warmth. It solves the odor of the mouth from the root, lasting freshness for 12 hours, and has a tea fragrance on the lips and teeth.

Further, it also includes the following aroma regulators by weight percentage: 0.01-0.5% green tea and 0.01-0.5% Jinghua jasmine tea. The aroma of Jinghua jasmine, which has a Chinese charm, is chosen, because among all the scented teas in China, Jinghua jasmine is known as the "scent of spring". This scented tea is selected from fresh green tea and jasmine flowers, and is processed with a special process. When brewing tea, the tea tannins and other substances in the tea are decomposed in time, some proteins are difficult to dissolve in water, and can be directly degraded into amino acids, with a rich, warm and long-lasting aroma.

Further, it also includes an aroma regulator composed of the following weight percentages: 0.01-0.5% Sicilian lemon and 0.01-0.5% peppermint essential oil. A combination of Sicilian lemon and peppermint essential oils was chosen for a soothing herbal atmosphere. The mild and non-irritating formula is combined with the cool taste of mint to fight against Fusobacterium nucleatum and prevent gingival inflammation. With the unique fragrance of not a single natural plant, it has established a healthy care for the world of oral health that makes teeth whiter and breath lasting fresh.

Further, it also includes the following composition in weight percentage: 0.001-0.2% patchouli extract.

Further, it also includes the following composition in weight percentage: 0.001-0.2% rosemary leaf water.

In addition, the present invention also provides a preparation method of a tea polyphenol mouthwash, comprising the following steps:

1) menthol is dissolved in propylene glycol by formula quantity, then add glycerin and dipropylene glycol and stir to obtain A group mixed solution;

2) according to the formula amount, the remaining raw material components are mixed and stirred to obtain a mixed solution of group B;

3) Gradually add the above-mentioned mixed solution of group B to the mixed solution of group A under stirring, and mix evenly to obtain a tea polyphenol mouthwash.

Further, in step 3), it also includes adjusting the pH value of the mouthwash to be 6.0-7.2, preferably 6.5-7.2.

In order to further understand the present invention, the tea gargle and tea polyphenol mouthwash provided by the present invention and its preparation method are described in detail below with reference to the examples, but the protection scope of the present invention is not limited by the following examples.

Example 1

The tea polyphenol mouthwash provided by the embodiment of the present invention comprises the following composition in percentage by weight: 10% of propylene glycol, 1% of menthol, 1% of peppermint leaf oil, 1% of spearmint leaf oil, and 1% of tea extract , Clove Oil 1%, Dipropylene Glycol 0.01%, Glycerin 0.01%, Geraniol 0.01%, Citral 0.01%, Linalool 0.01%, Eucalyptus Oil 0.01%, Sweet Orange Essential Oil 0.01%, Anethole 0.001%, Purified water balance.

Wherein, the preparation method of this tea gargle tea polyphenol mouthwash comprises the following steps:

1) menthol is dissolved in propylene glycol by formula quantity, then add glycerin and dipropylene glycol and stir to obtain A group mixed solution;

2) according to the formula amount, the remaining raw material components are mixed and stirred to obtain a mixed solution of group B;

3) Gradually add the above-mentioned mixed solution of group B to the mixed solution of group A under stirring, mix evenly, and adjust the pH value to 6.5 with citric acid to obtain a tea polyphenol mouthwash.

Example 2

Different from Example 1, the tea polyphenol mouthwash contains the following composition by weight: 15% of propylene glycol, 5% of menthol, 5% of peppermint leaf oil, 5% of spearmint leaf oil, tea extract 1 -5%, Clove Oil 5%, Dipropylene Glycol 0.2%, Glycerin 0.2%, Geraniol 0.2%, Citral 0.2%, Linalool 0.2%, Eucalyptus Oil 0.2%, Sweet Orange Essential Oil 0.2%, Anethole 0.2%, the remainder of purified water.

Others are the same as in Embodiment 1, and are not repeated here.

Example 3

Different from Example 1, the tea polyphenol mouthwash includes the following composition in weight percentage: 12% of propylene glycol, 3% of menthol, 3% of peppermint leaf oil, 3% of spearmint oil, 3% of tea extract %, Clove Oil 2%, Dipropylene Glycol 0.1%, Glycerin 0.1%, Geraniol 0.1%, Citral 0.1%, Linalool 0.1%, Eucalyptus Oil 0.1%, Sweet Orange Essential Oil 0.1%, Anethole 0.05% , Purified water balance.

Others are the same as in Embodiment 1, and are not repeated here.

Example 4

Different from Example 1, the tea polyphenol mouthwash also includes the following composition in weight percentage: 0.1% white peach and 0.1% oolong tea.

Others are the same as in Embodiment 1, and are not repeated here.

Example 5

Different from Example 1, the tea polyphenol mouthwash also includes the following composition in weight percentage: 0.1% green tea and 0.1% Jinghua jasmine tea.

Others are the same as in Embodiment 1, and are not repeated here.

Example 6

Different from Example 1, the tea polyphenol mouthwash also includes the following composition by weight: 0.1% Sicilian lemon and 0.1% peppermint essential oil.

Others are the same as in Embodiment 1, and are not repeated here.

Example 7

Different from Example 1, the tea polyphenol mouthwash also includes the following composition in weight percentage: 0.05% patchouli extract.

Others are the same as in Embodiment 1, and are not repeated here.

Example 8

Different from Example 1, the tea polyphenol mouthwash also includes the following composition by weight: 0.05% rosemary leaf water.

Others are the same as in Embodiment 1, and are not repeated here.

The effect performance test is carried out on the tea gargle tea polyphenol mouthwash of the present invention:

1. Anti-caries and anti-inflammatory performance test: The tea gargle prepared in Example 1 was distributed to 50 patients with oral problems, gargling three times a day, 10 mL each time, and gargling each time for 3s. After one month, the oral condition was obvious. 47 people improved.

The test results show that the tea polyphenol mouthwash of the present invention has good anti-caries and anti-inflammatory effects, and can effectively improve the oral condition.

2. Antibacterial effect test:

Detection method: select Escherichia coli, Staphylococcus aureus, Candida albicans three bacteria, refer to GB15979-2002 Appendix C4 for bacteriostatic test (treatment time is 2 minutes). The specific results are shown in the following table:

Numbering Antibacterial rate against Staphylococcus aureus Bacteriostatic rate against Escherichia coli Antibacterial rate against Candida albicans Example 1 99.9% 99.9% 99.9% Example 2 99.3% 99.5% 99.2% Example 3 99.9% 99.9% 99.9% Example 4 99.6% 99.7% 99.0% Example 5 99.9% 99.9% 99.9% Example 6 99.5% 99.5% 99.4% Example 7 99.9% 99.9% 99.9% Example 8 99.8% 99.8% 99.7%

It can be seen from the above test results that the antibacterial rate of the tea gargle of the present invention to Escherichia coli, Staphylococcus aureus and Candida albicans all reach more than 99%, and the highest is 99.9%. It can be seen that The traditional Chinese medicine mouthwash of the invention has good antibacterial effect.

3. Taste and smell test

80 volunteers were selected and divided into juvenile group, youth group, middle-aged group and elderly group according to their age, with 20 volunteers in each group. The tea mouthwash prepared in Example 5 was taken as the test group, and the common commercially available mouthwash was taken as the control group, and the usage experience was recorded. The test results are shown in the following table:

It can be seen from the above test results that the tea mouthwash of the present invention has a fragrant smell, and the mouthfeel is soft and not irritating.

Based on the disclosure and teaching of the above specification, those skilled in the art to which the present invention pertains can also make changes and modifications to the above-described embodiments. Therefore, the present invention is not limited to the above-mentioned specific embodiments, and any obvious improvement, replacement or modification made by those skilled in the art on the basis of the present invention falls within the protection scope of the present invention. In addition, although some specific terms are used in this specification, these terms are only for convenience of description and do not constitute any limitation to the present invention.

Claims (8)

1. The gargle containing tea polyphenol is characterized by comprising the following components in percentage by weight:

2. the gargle tea polyphenol mouthwash according to claim 1, further comprising an aroma regulator consisting of the following weight percentages: 0.01-0.5% of white peach and 0.01-0.5% of oolong tea.

3. The gargle tea polyphenol mouthwash according to claim 1, further comprising an aroma regulator consisting of the following weight percentages: 0.01-0.5% of green tea and 0.01-0.5% of Jinghua jasmine tea.

4. The gargle tea polyphenol mouthwash according to claim 1, further comprising an aroma regulator consisting of the following weight percentages: 0.01-0.5% of Sicily lemon and 0.01-0.5% of mint essential oil.

5. The gargle tea polyphenol mouth wash of claim 1, further comprising the following components in weight percent: 0.001-0.2% of patchouli extract.

6. The gargle tea polyphenol mouth wash of claim 1, further comprising the following components in weight percent: 0.001-0.2% rosemary leaf water.

7. The preparation method of the gargle tea polyphenol mouth wash according to any one of claims 1 to 6, which is characterized by comprising the following steps:

1) dissolving menthol into propylene glycol according to the formula amount, adding glycerol and dipropylene glycol, and uniformly stirring to obtain a group A mixed solution;

2) mixing the rest raw material components according to the formula amount and uniformly stirring to obtain a B group mixed solution;

3) gradually adding the mixed solution of the group B into the mixed solution of the group A under stirring, and uniformly mixing to obtain the gargle tea polyphenol mouthwash.

8. The method for preparing the gargle tea polyphenol mouth wash according to claim 7, wherein the step 3) further comprises adjusting the pH value of the mouth wash to 6.0-7.2.