阅读说明：本技术 一种对牙周病有疗愈功能的发酵液漱口水及其制备方法 (A fermented liquid collutory with effect of healing periodontal disease, and its preparation method ) 是由 石全贵 张玉波 于 2018-05-28 设计创作，主要内容包括：本发明提供了一种对牙周病有疗愈功能的发酵液漱口水及其制备方法,属于口腔卫生领域。红豆杉发酵液的制备方法包括,将红豆杉枝叶使用热水浸提,再使用发酵菌、糖类及发酵底物将此液体发酵,pH值达到2.5～3.5之间,200目滤膜过滤。再利用过滤除菌方式除去其中的微生物后,获得红豆杉发酵液原液。将原液与纯净水,柠檬酸钠,香精,低聚糖等混合均匀,获得漱口水。本发明的有益效果包括：对因牙周炎而导致牙齿松动具有一定的疗愈作用。(The invention provides a fermentation liquor mouthwash with a healing function on periodontal diseases and a preparation method thereof, and belongs to the field of oral hygiene. The preparation method of the yew fermentation liquor comprises the steps of leaching branches and leaves of yew with hot water, fermenting the liquid with zymophyte, saccharides and fermentation substrate until the pH value reaches 2.5-3.5, and filtering with a 200-mesh filter membrane. And removing microorganisms in the fermentation broth by using a filtration sterilization mode to obtain the stock solution of the taxus chinensis fermentation broth. And uniformly mixing the stock solution with purified water, sodium citrate, essence, oligosaccharide and the like to obtain the mouthwash. The beneficial effects of the invention include: has certain healing effect on tooth looseness caused by periodontitis.)

1. A fermented liquid mouthwash with a function of healing periodontal diseases and a preparation method thereof comprise: the main functional components of the mouthwash are yew fermentation liquor, a preparation method of the yew fermentation liquor and a method for applying the yew fermentation liquor to the mouthwash.

2. The fermentation broth mouth wash according to claim 1, wherein the raw material of the fermentation broth stock solution is pollution-free yew branches and leaves of more than ten years old, which are soaked in hot water of 80-90 ℃, and the temperature is kept and the extraction is performed twice.

3. A leach solution according to claim 2 wherein said yew is selected from the group consisting of branches and leaves, said branches requiring removal of the woody portion and only the outer bark.

4. The fermentation broth mouth wash according to claims 1, 2, characterized in that yeast, lactic acid bacteria and acetic acid bacteria are inoculated in sequence to the yew leaching liquor in the fermentation tank, and then the fermentation substrate and the sugar are added and sealed; ventilating once every day at fixed time, and stirring once during ventilating; after about 10 days, the mixture is not stirred and is completely sealed; after 280 to 360 days, the pH value is measured to be between 2.5 and 3.5, and the fermentation liquid passes through a 200-mesh filter membrane and can be taken out from the tank.

5. The stock solution of yew fermentation broth according to claim 4, wherein said yeast is active dry yeast; the lactobacillus is one or more of lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium and streptococcus lactis; the acetic acid bacteria are acetobacter; the energy source substances required by the zymophyte are oligosaccharide, glucose, brown granulated sugar, single crystal rock sugar or honey; the fermentation substrate is one of barley malt flour, rice bran or corn flour.

6. The yew fermentation liquid prepared according to claims 1 to 5, wherein the fermentation liquid is degerming, and the microorganisms in the fermentation liquid are removed by a filtration sterilization method to obtain the yew fermentation stock solution, wherein the filter is a filter with a pore size of 0.45 microns.

7. The mouthwash taking the yew fermentation stock solution prepared according to the claims 1-6 as a main functional substance is characterized by comprising the following raw materials: yew fermentation stock solution, purified water, sodium citrate, essence and oligosaccharide.

8. The fermentation broth mouth wash prepared according to claims 1 to 7 is characterized in that the preparation method comprises taking 20-60% of a yew fermentation stock solution as a main functional substance, adding other auxiliary materials, namely purified water (40-80%), sodium citrate (5-10%), essence (1-5%), oligosaccharide (5-15%), taking water as a base, putting the yew fermentation stock solution into the purified water, stirring at a low speed, sequentially putting various auxiliary materials into the solution, stirring at the low speed for 20-30 min, stirring uniformly, and subpackaging.

9. A mouth rinse of fermentation broth prepared in accordance with claims 1-8 wherein the oligosaccharides comprise: manna oligosaccharide, malto-oligosaccharide, galacto-oligosaccharide, fructo-oligosaccharide, xylo-oligosaccharide, stachyose, and soybean oligosaccharide.

Technical Field

The invention relates to a preparation method of mouthwash, in particular to a preparation method of mouthwash with a healing function for periodontal diseases.

Background

Periodontal disease is a disease of a supporting tissue of teeth (periodontal tissue), and is a periodontal disease in a broad sense in all cases of a lesion of gingiva, alveolar bone, periodontal ligament or cementum. The narrow sense of periodontitis is mainly a disease with progressive infection, which is mainly represented by the syndrome of gingival bleeding, halitosis, tooth loosening and gradually losing chewing function. All periodontitis, according to clinical judgment, must have destruction of the alveolar bone. For patients, the patients can intuitively feel that the patients may have the periodontal diseases due to the symptoms of tooth loosening, gingival bleeding, halitosis and the like. Periodontal disease is a common oral disease, is one of the diseases which are mainly prevented and treated by the world health organization, is very dangerous, is one of the main causes of tooth loss of adults, and has close relation with cardiovascular diseases, premature low birth weight infants, diabetes and pulmonary infection.

The method for treating periodontal disease comprises removing bacterial plaque causing periodontal disease, namely scaling, curettage, and root planing. After these mechanical methods clean, the plaque can grow again quickly. Therefore, in periodontology, how to control plaque after basic treatment is a major topic.

Plaque is generally continuously controlled using a method of periodontal support therapy (SPT). At present, periodontal gel has indirect control effect on tooth loosening, and the commonly used periodontal gel is mainly antibiotic such as minocycline. The action principle is as follows: in the periodontal pocket, periodontal gel is precisely injected to control bacterial plaque and further development of periodontitis, thereby achieving the effect of preventing further tooth loosening.

In general, periodontal support treatment for periodontitis patients generally requires a period of six months to one year, and is precisely infused in a medical environment. The patient is unable to care for himself. This is inconvenient for patients requiring continuous treatment. The effect can not be achieved by the operation of the patient, such as toothpaste and mouthwash.

There are two main types of mouthwashes today: monomeric chemicals, typically chlorhexidine, hydrogen peroxide (3%), tinidazole (solution), primarily inhibit plaque growth by oxidizing plaque or antibacterial principles. In the case of chlorhexidine, oral microorganisms are indiscriminately eliminated, but the re-established microecology after elimination is likely to cause oral dysbacteriosis and has no capacity to degrade the biofilm on which plaque lives. The other is Chinese herbal medicine mouthwash which mainly clears heat and detoxifies.

Therefore, a nursing solution which can be self-operated by a patient after scaling or scraping is needed, and is more beneficial to the prognosis of periodontitis.

Yew is widely known as an extract of paclitaxel, and inventions using a fermentation product of yew microorganisms are few at present. The invention patent publication No. CN103860609A "method for producing Taxus brevifolia original" discloses a fermentation method of Taxus brevifolia, but does not describe the effect of the fermentation product.

The invention relates to a mouthwash which is invented aiming at the healing of periodontal disease, and the principle is that a taxus chinensis microbial fermentation product is used as a main functional component of the mouthwash.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a yew fermentation broth with a healing effect on periodontal diseases, a preparation method of the fermentation broth and application of the fermentation broth in mouthwash.

Collecting pollution-free branches and leaves of yew with age of more than ten years, cleaning, drying in the shade at normal temperature until the water content is below 5%, and pulverizing to 50-100 mesh. Soaking the taxus chinensis powder in hot water at the temperature of 80-90 ℃, preserving heat, and leaching twice, wherein the mass of water used for each time is 1-3 times of that of the taxus chinensis branch and leaf powder. The first leaching is carried out for 20-40 min, and the second leaching is carried out for 40-60 min. The twice leached solutions were filtered through a 200 mesh filter and mixed together. After weighing out the correct mass, place in the fermenter. Checking the fermentation condition, and keeping the temperature in the tank between 20 and 35 ℃.

The preferred branches and leaves of Taxus chinensis are the branches and leaves of Taxus chinensis which are pollution-free and have a tree age of more than ten years. Wherein, the branches require to remove the wood part and only use the outer skin.

The preferred fermenter is a stainless steel fermenter with a mantle.

The fermentation process comprises the steps of mixing saccharomycetes, lactic acid bacteria and acetic acid bacteria according to the mass ratio of (2-5) to (5-8) to (1-3), weighing 0.5-2% of the weight of the taxus chinensis extracting solution, dissolving the taxus chinensis extracting solution in a proper amount of purified water with the temperature of below 30 ℃, and uniformly stirring. Firstly, the mixed lactic acid bacteria liquid is evenly inoculated into a fermentation tank, and then energy source substances, namely saccharides, accounting for 10-20% of the mass of the taxus chinensis extracting solution are placed into the fermentation tank and evenly stirred. Then putting fermentation substrate accounting for 1-2% of the weight of the taxus chinensis extract into a fermentation tank, and sealing after stirring uniformly. Ventilating once every day for a fixed time, stirring once during ventilating, and sealing after 5 min. After about 10 days, the mixture is completely sealed without stirring. After 280 to 360 days, the pH value is measured to be between 2.5 and 3.5, and the fermentation liquid passes through a 200-mesh filter membrane and can be taken out from the tank.

The preferable fermentation strain is yeast, lactobacillus, and acetic acid bacteria.

Among them, preferred yeasts are active dry yeasts. The preferable lactobacillus is one or more of Lactobacillus bulgaricus, Lactobacillus acidophilus, Bacillus bifidus, and Streptococcus lactis.

The preferred acetic acid bacteria are Acetobacter.

Preferably, the energy source substance required by the zymophyte is oligosaccharide, glucose, brown granulated sugar, monocrystal rock sugar or honey.

Preferably, the fermentation substrate is one of barley malt flour, rice bran or corn flour.

degerming the fermentation liquid. Removing microorganism by filtration sterilization to obtain stock solution of yew fermentation. Filters with a pore size of 0.45 microns are preferred.

Taking 20-60% of yew fermentation stock solution as a main functional substance, and adding other auxiliary materials, such as purified water (40-80%), sodium citrate (5-10%), essence (1-5%), oligosaccharide (5-15%) and the like. Taking water as a base, putting the taxus chinensis fermentation stock solution into purified water, stirring at a low speed, sequentially putting various auxiliary materials into the solution, stirring at a low speed for 20-30 min, stirring uniformly, and subpackaging.

The preferred oligosaccharide, is insulin independent oligosaccharide, does not raise blood sugar.

Preferred classes of oligosaccharides are: one or more of mannan oligosaccharide, maltooligosaccharide, galactooligosaccharide, fructooligosaccharide, xylooligosaccharide, stachyose and soybean oligosaccharide.

The fermentation broth mouth wash for curing periodontitis and the preparation method thereof provided by the disclosure use fermentation broth extracted from natural plants, namely Chinese yew fermentation broth, as a main effective component.

Compared with the prior art, the invention has the beneficial effects that: has certain healing effect on tooth looseness caused by periodontitis; after scaling or curettage, the patient can control periodontitis by gargling every day.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which no condition is indicated, were conducted under the conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The embodiment provides a fermentation method of taxus chinensis microbial fermentation liquid, which is used as a main functional substance to prepare mouthwash with a healing function on periodontal diseases.

The features and properties of the present invention are further described in detail below with reference to examples: