阅读说明：本技术 含有天然植物提取物的可食用的消炎漱口水及其制备方法 (Edible anti-inflammatory mouth wash containing natural plant extracts and preparation method thereof ) 是由 王海涛 滕亚欣 李铁龙 王玥 张惠 于 2021-08-11 设计创作，主要内容包括：本发明公开了一种含有天然植物提取物的可食用的消炎漱口水及其制备方法。所述漱口水包括以下质量百分数的组分：罗汉果0.3-5％、苜蓿0.1-4％、鱼腥草0.1-3％、马齿苋0.1-3％、墨旱莲0.1-3％、甜菜0.05-2％、浆果0.05-2％、防腐剂0.01-0.4％,剩余量为微气泡水。本申请以天然植物提取物作为漱口水的主要成分,这些植物提取物经过科学萃取,与微气泡水融合为小分子物质,从而产生更强的杀菌消炎的效果。该消炎漱口水无酒精、无香精、无色素、无化学剂,口感柔和,可抑制口腔细菌生长,预防并减少口腔疾病,平衡口腔的菌群和酸碱值,无毒副作用,不会产生依赖性。(The invention discloses an edible anti-inflammation mouth wash containing natural plant extracts and a preparation method thereof. The mouthwash comprises the following components in percentage by mass: 0.3 to 5 percent of momordica grosvenori, 0.1 to 4 percent of alfalfa, 0.1 to 3 percent of houttuynia cordata, 0.1 to 3 percent of purslane, 0.1 to 3 percent of eclipta, 0.05 to 2 percent of beet, 0.05 to 2 percent of berry, 0.01 to 0.4 percent of preservative, and the balance of micro-bubble water. The natural plant extracts are used as the main components of the mouthwash, and the plant extracts are scientifically extracted and fused with micro bubble water to form small molecular substances, so that a stronger sterilizing and inflammation diminishing effect is achieved. The anti-inflammatory collutory has no alcohol, essence, pigment, chemical agent, and soft taste, can inhibit oral bacteria growth, prevent and reduce oral diseases, balance oral flora and pH, and has no adverse side effect and no dependence.)

1. An edible anti-inflammatory mouth wash containing natural plant extracts is characterized by comprising the following components in percentage by mass: 0.3 to 5 percent of momordica grosvenori, 0.1 to 4 percent of alfalfa, 0.1 to 3 percent of houttuynia cordata, 0.11 to 3 percent of purslane, 0.1 to 3 percent of eclipta, 0.05 to 2 percent of beet, 0.05 to 2 percent of berry, 0.01 to 0.4 percent of preservative, and the balance of micro-bubble water.

2. The edible anti-inflammatory mouthwash containing natural plant extracts as claimed in claim 1, wherein the micro-bubble water has a bubble diameter of less than 100 μm.

3. A method for preparing the edible anti-inflammatory mouthwash containing natural plant extracts as claimed in claim 1, which comprises the following steps:

s1, mixing fructus momordicae, houttuynia cordata, purslane and eclipta in a mass ratio of 3: 1: 1: 1, crushing into slurry, adding ethanol with the mass of 1-2 times of that of the slurry, stirring and extracting for 4-4.5 hours at 40-45 ℃, filtering under pressure, then distilling the filtrate under reduced pressure, and removing the solvent to obtain concentrated extract;

s2, uniformly mixing the extracting solution obtained in the step S1 with the alfalfa extracting solution;

s3, adding the mixed extracting solution of the beet and the berry into the mixed solution obtained in the step S2 according to a proportion, and fully and uniformly mixing;

and S4, adding the preservative and the micro-bubble water into the mixed solution obtained in the step S3 to obtain the micro-bubble water.

4. A method for preparing the edible anti-inflammatory mouthwash containing natural plant extracts as claimed in claim 1, which comprises the following steps:

s1, mixing fructus momordicae, houttuynia cordata, purslane and eclipta in a mass ratio of 3: 1: 1: 1, crushing into slurry, adding ethanol with the mass of 1-2 times of that of the slurry, stirring and extracting for 4-4.5 hours at 40-45 ℃, filtering under pressure, then distilling the filtrate under reduced pressure, and removing the solvent to obtain concentrated extract;

s2, adding the mixed extracting solution of the beet and the berry into the extracting solution obtained in the step S1 according to a proportion, and fully and uniformly mixing;

s3, adding the alfalfa extract into the mixture obtained in the step S2 and uniformly mixing;

and S4, adding the preservative and the micro-bubble water into the mixed solution obtained in the step S3 to obtain the micro-bubble water.

5. The preparation method of the edible anti-inflammatory mouthwash containing natural plant extracts as claimed in claim 3 or 4, wherein the extraction method of the alfalfa extract is as follows: pulverizing fresh herba Medicaginis, pulping, adding equal mass of ethanol, stirring at 40-45 deg.C for 3-3.5h, pressure filtering, distilling the filtrate under reduced pressure, and removing solvent to obtain concentrated herba Medicaginis extractive solution.

6. The preparation method of the edible anti-inflammatory mouthwash containing natural plant extracts as claimed in claim 3 or 4, wherein the extraction method of the alfalfa extract is as follows: pulverizing dry herba Medicaginis into 400 mesh powder, adding equal mass of ethanol into herba Medicaginis powder, extracting at 40-45 deg.C for 3-3.5h, pressure filtering, distilling the filtrate under reduced pressure, and concentrating to obtain herba Medicaginis extractive solution.

7. The method for preparing an edible anti-inflammatory mouthwash containing natural plant extracts as claimed in claim 3 or 4, wherein the mixed extract of beet and berry is extracted by the following method: mixing beet and berry at a mass ratio of 1: 1, mixing, crushing into slurry, adding ethanol with the mass of 1-2 times that of the slurry, stirring and extracting for 4-4.5 hours at 40-45 ℃, pressurizing and filtering, then carrying out reduced pressure distillation on the filtrate, and removing the solvent to obtain the mixed extracting solution of the beet and the berry.

Technical Field

The invention relates to the field of daily use chemicals, in particular to edible anti-inflammation mouth wash containing natural plant extracts and a preparation method thereof.

Background

In China, people at all ages suffer from certain oral diseases such as caries, periodontitis, dental plaque, halitosis and the like in different degrees, so people pay more and more attention to oral care. Keeping oral hygiene is a necessary condition for preventing oral diseases, people mainly clean oral cavities by brushing teeth, but brushing teeth easily neglects oral mucosa, tongue back, tongue abdomen and other parts, so the mouth wash is gradually used by people. Most of the existing mouthwash contains additives such as alcohol, essence, coloring agents, chemical agents and the like, cannot be eaten, and can cause damage to the original flora of the oral cavity and even generate dependence after long-term use.

Disclosure of Invention

The invention aims to solve the technical problems and provides edible anti-inflammatory mouth wash containing natural plant extracts and a preparation method thereof.

The invention adopts the following technical scheme.

An edible anti-inflammatory mouth wash containing natural plant extracts comprises the following components in percentage by mass: 0.3 to 5 percent of momordica grosvenori, 0.1 to 4 percent of alfalfa, 0.1 to 3 percent of houttuynia cordata, 0.11 to 3 percent of purslane, 0.1 to 3 percent of eclipta, 0.05 to 2 percent of beet, 0.05 to 2 percent of berry, 0.01 to 0.4 percent of preservative, and the balance of micro-bubble water.

Further, the micro-bubble water has a bubble diameter of 100 μm or less.

A preparation method of the edible anti-inflammatory mouthwash containing natural plant extracts comprises the following steps:

s1, mixing fructus momordicae, houttuynia cordata, purslane and eclipta in a mass ratio of 3: 1: 1: 1, crushing into slurry, adding ethanol with the mass of 1-2 times of that of the slurry, stirring and extracting for 4-4.5 hours at 40-45 ℃, filtering under pressure, then distilling the filtrate under reduced pressure, and removing the solvent to obtain concentrated extract;

s2, uniformly mixing the extracting solution obtained in the step S1 with the alfalfa extracting solution;

s3, adding the mixed extracting solution of the beet and the berry into the mixed solution obtained in the step S2 according to a proportion, and fully and uniformly mixing;

and S4, adding the preservative and the micro-bubble water into the mixed solution obtained in the step S3 to obtain the micro-bubble water.

A preparation method of the edible anti-inflammatory mouthwash containing natural plant extracts comprises the following steps:

s1, mixing fructus momordicae, houttuynia cordata, purslane and eclipta in a mass ratio of 3: 1: 1: 1, crushing into slurry, adding ethanol with the mass of 1-2 times of that of the slurry, stirring and extracting for 4-4.5 hours at 40-45 ℃, filtering under pressure, then distilling the filtrate under reduced pressure, and removing the solvent to obtain concentrated extract;

s2, adding the mixed extracting solution of the beet and the berry into the extracting solution obtained in the step S1 according to a proportion, and fully and uniformly mixing;

s3, adding the alfalfa extract into the mixture obtained in the step S2 and uniformly mixing;

and S4, adding the preservative and the micro-bubble water into the mixed solution obtained in the step S3 to obtain the micro-bubble water.

Further, the extraction method of the alfalfa extract comprises the following steps: pulverizing fresh herba Medicaginis, pulping, adding equal mass of ethanol, stirring at 40-45 deg.C for 3-3.5h, pressure filtering, distilling the filtrate under reduced pressure, and removing solvent to obtain concentrated herba Medicaginis extractive solution.

Further, the extraction method of the alfalfa extract comprises the following steps: pulverizing dry herba Medicaginis into 400 mesh powder, adding equal mass of ethanol into herba Medicaginis powder, extracting at 40-45 deg.C for 3-3.5h, pressure filtering, distilling the filtrate under reduced pressure, and concentrating to obtain herba Medicaginis extractive solution.

Further, the extraction method of the mixed extract of the beet and the berry comprises the following steps: mixing beet and berry at a mass ratio of 1: 1, mixing, crushing into slurry, adding ethanol with the mass of 1-2 times of that of the slurry, stirring and extracting for 4-4.5 hours at the temperature of 40-45 ℃, pressurizing and filtering, then carrying out reduced pressure distillation on the filtrate, and removing the solvent to obtain the mixed extracting solution of beet and berry

The present invention obtains the following advantageous effects.

1. The mouthwash disclosed by the invention takes natural plant extracts as main components, is fully mixed with micro-bubble water, is free of alcohol, essence, pigment and chemical agents, and has good sterilizing and inflammation diminishing effects;

2. the mouthwash takes the beets and the berries as sweetening agents, not only contains rich vitamin C, but also has soft mouthfeel, can refresh breath at any time when people go out for office work and daily dinner, and is convenient to use;

3. the mouthwash of the invention can inhibit the growth of oral bacteria, prevent and reduce oral diseases, balance oral flora and pH value, has no toxic or side effect and no dependence, can be used for a long time, and is suitable for daily oral care.

Detailed Description

The present invention will be further described with reference to examples.

Example 1

A method for preparing edible anti-inflammatory collutory containing natural plant extract comprises the following steps:

s1, mixing fresh fructus momordicae, houttuynia cordata, purslane and eclipta in a mass ratio of 3: 1: 1: 1, crushing the mixture into slurry by a high-speed shearing machine, transferring the slurry into a reaction kettle, adding ethanol with the mass 1 time that of the slurry, stirring and extracting the slurry for 4 hours at 40 ℃, then pressurizing and filtering the reaction kettle, collecting filtrate in a reduced pressure distillation device, distilling the filtrate under reduced pressure at 100 ℃ to remove a solvent, and removing the solvent to obtain a concentrated extract;

s2, uniformly mixing the extracting solution obtained in the step S1 with the alfalfa extracting solution; the extraction method of the alfalfa extract comprises the following steps: crushing a certain amount of fresh alfalfa by using a high-speed shearing machine to prepare pulp, adding ethanol with equal mass, stirring and reacting for 3 hours at the temperature of 40 ℃, then pressurizing and filtering, collecting filtrate in a reduced pressure distillation device, carrying out reduced pressure distillation at the temperature of 100 ℃ to remove a solvent, and obtaining concentrated alfalfa extract after removing the solvent;

s3, adding the mixed extracting solution of the beet and the berry into the mixed solution obtained in the step S2 according to a certain proportion, and fully and uniformly mixing; the extraction method of the mixed extracting solution of the beet and the berry comprises the following steps: fresh beet and berries are mixed according to the mass ratio of 1: 1, mixing, crushing into slurry through a high-speed shearing machine, transferring into a reaction kettle, adding ethanol with the mass of 1 time of that of the slurry, stirring and extracting for 4 hours at 40 ℃, then pressurizing and filtering the reaction kettle, collecting filtrate in a reduced pressure distillation device, carrying out reduced pressure distillation at 100 ℃ to remove a solvent, and obtaining a mixed extracting solution of beet and berry after removing the solvent;

and S4, adding the preservative and the micro-bubble water into the mixed solution obtained in the step S3 to obtain the micro-bubble water.

The prepared mouthwash comprises the following components in percentage by mass: 5% of momordica grosvenori, 4% of alfalfa, 0.1% of houttuynia cordata, 0.1% of purslane, 0.1% of eclipta, 0.5% of beet, 0.5% of berry, 0.01% of edible preservative, and the balance of micro-bubble water.

Example 2

A method for preparing edible anti-inflammatory collutory containing natural plant extract comprises the following steps:

s1, mixing fresh fructus momordicae, houttuynia cordata, purslane and eclipta in a mass ratio of 3: 1: 1: 1, crushing the mixture into slurry by a high-speed shearing machine, transferring the slurry into a reaction kettle, adding ethanol with the mass 2 times that of the slurry, stirring and extracting the slurry for 4 hours at 40 ℃, then pressurizing and filtering the reaction kettle, collecting filtrate in a reduced pressure distillation device, distilling the filtrate under reduced pressure at 100 ℃ to remove a solvent, and removing the solvent to obtain a concentrated extract;

s2, uniformly mixing the extracting solution obtained in the step S1 with the alfalfa extracting solution; the extraction method of the alfalfa extract comprises the following steps: pulverizing a certain amount of dry alfalfa into 400-mesh powder, adding ethanol with equal mass into the alfalfa powder in a reaction kettle, carrying out extraction reaction for 3h at 40 ℃, carrying out pressure filtration, carrying out reduced pressure distillation at 100 ℃ to remove a solvent, and concentrating to obtain a pure alfalfa extract;

s3, adding the mixed extracting solution of the beet and the berry into the mixed solution obtained in the step S2 according to a certain proportion, and fully and uniformly mixing; the extraction method of the mixed extracting solution of the beet and the berry comprises the following steps: fresh beet and berries are mixed according to the mass ratio of 1: 1, mixing, crushing into slurry through a high-speed shearing machine, transferring into a reaction kettle, adding ethanol with the mass 2 times of that of the slurry, stirring and extracting for 4 hours at 40 ℃, then pressurizing and filtering the reaction kettle, collecting filtrate in a reduced pressure distillation device, carrying out reduced pressure distillation at 100 ℃ to remove a solvent, and obtaining a mixed extracting solution of beet and berry after removing the solvent;

and S4, adding the preservative and the micro-bubble water into the mixed solution obtained in the step S3 to obtain the micro-bubble water.

The prepared mouthwash comprises the following components in percentage by mass: 5% of momordica grosvenori, 4% of alfalfa, 3% of houttuynia cordata, 0.1% of purslane, 0.1% of eclipta, 0.1% of beet, 0.5% of berry, 0.01% of edible preservative, and the balance of micro-bubble water.

Example 3

A method for preparing edible anti-inflammatory collutory containing natural plant extract comprises the following steps:

s1, mixing fresh fructus momordicae, houttuynia cordata, purslane and eclipta in a mass ratio of 3: 1: 1: 1, crushing the mixture into slurry by a high-speed shearing machine, transferring the slurry into a reaction kettle, adding ethanol with the mass of 1.5 times of that of the slurry, stirring and extracting the slurry for 4 hours at 40 ℃, then pressurizing and filtering the reaction kettle, collecting filtrate in a reduced pressure distillation device, carrying out reduced pressure distillation at 100 ℃ to remove a solvent, and removing the solvent to obtain a concentrated extracting solution;

s2, adding the mixed extracting solution of the beet and the berry into the extracting solution obtained in the step S1 according to a certain proportion, and fully and uniformly mixing; the extraction method of the mixed extracting solution of the beet and the berry comprises the following steps: fresh beet and berries are mixed according to the mass ratio of 1: 1, mixing, crushing into slurry through a high-speed shearing machine, transferring into a reaction kettle, adding ethanol with the mass of 1.5 times of that of the slurry, stirring and extracting for 4 hours at 40 ℃, then pressurizing and filtering the reaction kettle, collecting filtrate in a reduced pressure distillation device, carrying out reduced pressure distillation at 100 ℃ to remove a solvent, and obtaining a mixed extracting solution of beet and berries after removing the solvent;

s3, adding the alfalfa extract into the mixture obtained in the step S2 and uniformly mixing; the extraction method of the alfalfa extract comprises the following steps: pulverizing a certain amount of dry alfalfa into 400-mesh powder, adding ethanol with equal mass into the alfalfa powder in a reaction kettle, carrying out extraction reaction for 3h at 40 ℃, carrying out pressure filtration, carrying out reduced pressure distillation at 100 ℃ to remove a solvent, and concentrating to obtain a pure alfalfa extract;

and S4, adding the preservative and the micro-bubble water into the mixed solution obtained in the step S3 to obtain the micro-bubble water.

The prepared mouthwash comprises the following components in percentage by mass: fructus momordicae 0.3%, alfalfa 0.1%, houttuynia cordata 3%, purslane 3%, eclipta 3%, beet 0.05%, berry 0.5%, edible preservative 0.01%, and the balance of micro-bubble water.

The natural plant extract is used as the main component of the mouthwash, so that the mouthwash has the sterilization and anti-inflammation effects, is not easy to damage oral flora, is not easy to damage the balance of the oral micro-ecosystem, and can not threaten human health even if being eaten.

Performance testing

The performance of the mouthwash is detected, and the detection items comprise anti-inflammation effect, cleaning effect, taste and breath freshening effect; for the test of the antibacterial and anti-inflammatory effects, 10 patients with oral ulcer are selected as test samples, the inflammation recovery time after the oral ulcer is used by the oral ulcer is detected, after the test, 100 percent of testers relieve the symptoms on the 2 nd day and completely disappear on the 3 rd day. For the non-anti-inflammatory effect, 100 testing persons with different ages and professions are selected as samples, and the use evaluation of the product after half a month of use is counted; the following results were obtained

TABLE 1 test evaluation of mouthwashes statistical results

Analysis of the above experimental results found that the anti-inflammatory effect of the mouthwash product was approved by all testers, while the cleaning effect was approved by almost all testers, most testers of the mouth feel of the product showed a preference, and the breath freshening effect was approved by 95% of the testers.

The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.