阅读说明：本技术 一种稳定型消毒液及其制备方法 (Stable disinfectant and preparation method thereof ) 是由 刘潇 杨凌 郑林 张兆乐 张琦 包月圆 王荣艳 张红晨 于 2021-07-07 设计创作，主要内容包括：本申请涉及消毒产品技术领域,具体公开了一种稳定型消毒液及其制备方法,该稳定型消毒液由A液和B液混合而成,包括以下重量份的原料：A液：食品级脂肪酸6-15份；乳酸20-30份；稳定剂1-4份；柠檬酸8-14份；去离子水15-25份；稳定剂由蔗糖脂肪酸酯和烷基磺酸盐组成,蔗糖脂肪酸酯和烷基磺酸盐的重量比为1:(1-3)；B液：肉桂精油3-5份；乙醇10-15份；环糊精0.5-1份；去离子水20-40份；其制备方法为：将食品级脂肪酸、乳酸、柠檬酸、去离子水混合,混合均匀后加入稳定剂混合均匀,得到A液；将乙醇与肉桂精油混合均匀后,加入环糊精和去离子水混合均匀得到B液；将A液与B液混合均匀后得到稳定型消毒液；本申请的稳定型消毒液具有稳定性好的优点。(The application relates to the technical field of disinfection products, and particularly discloses a stable disinfectant and a preparation method thereof, wherein the stable disinfectant is formed by mixing a liquid A and a liquid B and comprises the following raw materials in parts by weight: solution A: 6-15 parts of food-grade fatty acid; 20-30 parts of lactic acid; 1-4 parts of a stabilizer; 8-14 parts of citric acid; 15-25 parts of deionized water; the stabilizer consists of sucrose fatty acid ester and alkyl sulfonate, and the weight ratio of the sucrose fatty acid ester to the alkyl sulfonate is 1 (1-3); and B, liquid B: 3-5 parts of cinnamon essential oil; 10-15 parts of ethanol; 0.5-1 part of cyclodextrin; 20-40 parts of deionized water; the preparation method comprises the following steps: mixing food-grade fatty acid, lactic acid, citric acid and deionized water, adding a stabilizer after uniformly mixing, and uniformly mixing to obtain a solution A; uniformly mixing ethanol and cinnamon essential oil, adding cyclodextrin and deionized water, and uniformly mixing to obtain a solution B; uniformly mixing the solution A and the solution B to obtain a stable disinfectant; the stable form antiseptic solution of this application has the good advantage of stability.)

1. The stable disinfectant is characterized by being prepared by mixing solution A and solution B, and comprising the following raw materials in parts by weight:

solution A:

6-15 parts of food-grade fatty acid;

20-30 parts of lactic acid;

1-4 parts of a stabilizer;

8-14 parts of citric acid;

15-25 parts of deionized water;

the stabilizer consists of sucrose fatty acid ester and alkyl sulfonate, and the weight ratio of the sucrose fatty acid ester to the alkyl sulfonate is 1 (1-3);

and B, liquid B:

3-5 parts of cinnamon essential oil;

10-15 parts of ethanol;

0.5-1 part of cyclodextrin;

20-40 parts of deionized water.

2. A stabilized disinfectant according to claim 1, wherein said food grade fatty acids comprise at least one of caproic acid, pelargonic acid, and caprylic/capric acid.

3. The stable disinfectant as set forth in claim 1, further comprising 0.1-0.3 parts by weight of an enhancer selected from the group consisting of sodium sulfate and sodium chloride.

4. A stabilized disinfectant according to claim 3, wherein said enhancer comprises sodium sulfate and sodium chloride, the weight ratio of sodium sulfate to sodium chloride is 1 (1-2).

5. The stable disinfectant as claimed in claim 1, wherein the solution B of the stable disinfectant further comprises 0.8-1.6 parts by weight of a plant extract, and the plant extract comprises at least one of clove extract and litsea cubeba extract.

6. The stable disinfectant as claimed in claim 1, wherein the solution B further comprises propolis in an amount of 0.1-0.3 parts by weight.

7. The method of preparing a stabilized disinfectant as set forth in any one of claims 1-6, which comprises the steps of:

s1, mixing food-grade fatty acid, lactic acid, citric acid and deionized water, adding a stabilizer after uniformly mixing, and uniformly mixing to obtain solution A;

s2, uniformly mixing ethanol and cinnamon essential oil, adding cyclodextrin and deionized water, and uniformly mixing to obtain solution B;

and S3, mixing the solution A and the solution B uniformly to obtain the stable disinfectant.

8. The method of claim 7, wherein the enhancer is added in step S1, and is added with the stabilizer, and the plant extract and propolis are added in step S2, and are mixed with ethanol and cinnamon essential oil.

9. The method of claim 7, wherein the stabilizer is added at a rate of 0.5-1 parts by weight/min in step S2.

Technical Field

The application relates to the technical field of disinfection products, in particular to a stable disinfectant and a preparation method thereof.

Background

The disinfectant is a preparation for killing pathogenic microorganisms on a propagation medium to meet the harmless requirement, can kill the pathogenic microorganisms outside a human body, has the effects of strong sterilization capability, low price and easy obtainment, and is widely applied to daily life.

The disinfection solution on the market at present has various types, mainly comprises oxidation, alcohols, alkali, salts and the like; the oxidation is mainly used for sterilization and disinfection through oxidation active groups, and the effect is fast and strong, for example, chlorine dioxide, sodium hypochlorite and the like are commonly used; alcohols achieve disinfection mainly by denaturing proteins, interfering with metabolism, such as ethanol, ethyl propanol, etc.; the alkali and salts are mainly used to denature and dissolve proteins to obtain precipitates, thereby killing bacteria, such as calcium oxide, salt, and the like.

Through the related technologies, some disinfection solutions on the market at present have poor stability and are not easy to store for a long time.

Disclosure of Invention

In order to enhance the stability of the disinfectant, the application provides a stable disinfectant and a preparation method thereof.

In a first aspect, the present application provides a stable disinfectant solution, which adopts the following technical scheme:

a stable disinfectant comprises the following raw materials in parts by weight:

6-15 parts of food-grade fatty acid;

20-30 parts of lactic acid;

1-4 parts of a stabilizer;

8-14 parts of citric acid;

15-25 parts of deionized water;

the stabilizer consists of sucrose fatty acid ester and alkyl sulfonate, and the weight ratio of the sucrose fatty acid ester to the alkyl sulfonate is 1 (1-3);

and B, liquid B:

3-5 parts of cinnamon essential oil;

10-15 parts of ethanol;

0.5-1 part of cyclodextrin;

20-40 parts of deionized water.

By adopting the technical scheme, the oxidation disinfectant, such as sodium hypochlorite and carbon dioxide in the air, generates hypochlorous acid for disinfection; but hypochlorous acid is unstable and easy to decompose, so that the disinfection effect is poor; the liquid A is further stabilized by selecting food-grade fatty acid with good stability and disinfection effect, combining the food-grade fatty acid with lactic acid, citric acid and other substances, and adding a stabilizer consisting of sucrose fatty acid ester and alkyl sulfonate; after cinnamon essential oil is added into the liquid B, the volatilization of the cinnamon essential oil is reduced and the stability of the cinnamon essential oil is further enhanced after the cyclodextrin in the liquid B is matched with the cinnamon essential oil, and the liquid B is mixed with the liquid A when the liquid B is used, so that food-grade fatty acid, lactic acid and the like are matched, the stability of a mixed disinfectant is still retained to a greater extent, and meanwhile, the disinfection effect of the disinfectant is enhanced; when the disinfectant is not used, the liquid A and the liquid B are separately packaged, so that the reduction of the synergistic effect of the raw materials such as food-grade fatty acid, cinnamon essential oil and the like due to the fact that the liquid A and the liquid B are mixed and contacted in advance and are placed for a long time is reduced, and the stability and the disinfection performance of the disinfectant are weakened to a certain extent.

In conclusion, when the disinfectant is used, the liquid A and the liquid B are mixed to obtain the disinfectant, and the disinfection effect is enhanced through the mutual matching of the food-grade fatty acid, the stabilizer, the cinnamon essential oil and the cyclodextrin; meanwhile, the raw materials are safe, and the method can also be applied to the fields of food disinfection and the like.

Preferably, the food-grade fatty acid comprises at least one of caproic acid, pelargonic acid and caprylic/capric acid.

By adopting the technical scheme, at least one of caproic acid, pelargonic acid and caprylic/capric acid is preferably selected, so that the stability is better, the plant essential oil in the stabilizer and the B liquid can be better matched, the disinfection effect of the disinfection solution is enhanced, and the good stability is kept as far as possible.

Preferably, the solution a of the stable disinfectant solution further comprises an enhancer in an amount of 0.1 to 0.3 parts by weight, and the enhancer includes at least one of sodium sulfate and sodium chloride.

By adopting the technical scheme, one or two of inorganic salt sodium sulfate and sodium chloride are selected, and the stability of the liquid A is enhanced by matching with food-grade fatty acid, so that the stability and the disinfection and sterilization effects of the disinfectant are enhanced.

Preferably, the reinforcing agent consists of sodium sulfate and sodium chloride, and the weight ratio of the sodium sulfate to the sodium chloride is 1 (1-2).

By adopting the technical scheme, the weight ratio of the sodium sulfate to the sodium chloride is preferably selected, and the sodium sulfate to the sodium chloride are better matched with the food-grade fatty acid and the cinnamon essential oil, so that the stability and the disinfection and sterilization effects of the disinfectant are enhanced.

Preferably, the solution B of the stable disinfectant also comprises 0.8-1.6 parts by weight of plant extract, wherein the plant extract comprises at least one of clove extract and litsea cubeba extract.

By adopting the technical scheme, one or two of clove extract and litsea cubeba extract are added into the liquid B and are cooperatively matched with cinnamon essential oil which is a natural substance, so that the stability of the liquid B is enhanced, and meanwhile, the liquid B is cooperatively matched with food-grade fatty acid, so that the stability of a disinfectant is maintained, and the disinfection and sterilization effects are improved.

Preferably, the solution B of the stable disinfectant also comprises 0.1-0.3 part by weight of propolis.

By adopting the technical scheme, the propolis and the cinnamon essential oil in the liquid B are mutually matched, so that the stability of the liquid B is further enhanced, and the stability and the disinfection and sterilization effects of the disinfectant are further enhanced.

In a second aspect, the application provides a preparation method of a stable disinfectant, which adopts the following technical scheme:

a preparation method of a stable disinfectant comprises the following steps:

s1, mixing food-grade fatty acid, lactic acid, citric acid and deionized water, adding a stabilizer after uniformly mixing, and uniformly mixing to obtain solution A;

s2, uniformly mixing ethanol and cinnamon essential oil, adding cyclodextrin and deionized water, and uniformly mixing to obtain solution B;

and S3, mixing the solution A and the solution B uniformly to obtain the stable disinfectant.

By adopting the technical scheme, the liquid A and the liquid B are prepared respectively, so that the food-grade fatty acid and the stabilizer are in better contact fit, the phase separation of the food-grade fatty acid is prevented, and the stability is enhanced; in the process of preparing the solution B, firstly, mixing ethanol and cinnamon essential oil to ensure that the ethanol and the cinnamon essential oil are fully dissolved mutually, and then adding cyclodextrin and deionized water to protect the cinnamon essential oil and improve the stability of the cinnamon essential oil; when the sterilizing liquid is used, the liquid A and the liquid B are uniformly mixed, so that the food-grade fatty acid and the cinnamon essential oil are mutually matched, and the sterilizing effect is enhanced while the stability of the sterilizing liquid is kept to a greater extent.

Preferably, the enhancer is added in the step S1, and is added together with the stabilizer, and the plant extract and the propolis are added in the step S2, and are uniformly mixed with the ethanol and the cinnamon essential oil.

By adopting the technical scheme, the intensifier is added into the solution A, the plant extract and the propolis are added into the solution B, and the mixture is added and mixed step by step, so that the stability and the disinfection and sterilization effects of the disinfectant are further enhanced.

Preferably, the stabilizer is added at a rate of 0.5 to 1 part by weight/min in the step S2.

By adopting the technical scheme, the stabilizer is added too fast, so that the contact effect of the food-grade fatty acid and the stabilizer is poor; if the addition is too slow, the efficiency is easily low; by controlling the adding speed of the stabilizer, the food-grade fatty acid and the stabilizer are better contacted and matched, the stability of the liquid A is enhanced, and the stability of the mixed disinfectant is also enhanced.

In summary, the present application has the following beneficial effects:

1. because the food-grade fatty acid is adopted and the stabilizer is matched, the food-grade fatty acid is prevented from being separated from each other, and the disinfection effect is prevented from being influenced; the stabilizer consists of sucrose fatty acid ester and alkyl sulfonate, and is better matched with food-grade fatty acid to enhance the stability of the liquid A; adding cinnamon essential oil into the liquid B, mixing the liquid A and the liquid B when in use, and mutually matching the cinnamon essential oil and food-grade fatty acid, so that the disinfection effect is enhanced while the stability of the disinfection solution is maintained to a greater extent; the raw materials are safe, and the method can be applied to the fields of food disinfection and the like.

2. In the application, inorganic salt sodium sulfate and sodium chloride are preferably added into the solution A, so that the stability of the disinfectant is improved, and the disinfection and sterilization effects are enhanced; at least one of clove extract and litsea cubeba extract is added into the liquid B to be used as plant extract, and the plant extract is cooperated with cinnamon essential oil, so that the disinfection and sterilization effects of the disinfection liquid are enhanced; propolis is preferably added into the liquid B, so that the liquid B is better combined with cinnamon essential oil, and the stability and the sterilization effect of the disinfectant are enhanced.

3. According to the method, the solution A and the solution B are prepared respectively, so that the stability of the disinfectant is reduced to a certain extent due to the fact that the solution A and the solution B are contacted in advance, and the stability of the disinfectant is enhanced; the adding speed of the stabilizer is controlled, the liquid A and the liquid B are mixed and cooperated with each other when in use, so that the disinfection and sterilization effects are enhanced while the stability of the disinfection solution is maintained to a greater extent.

Detailed Description

The present application is described in further detail below.

The components and manufacturers in the examples are shown in Table 1.

TABLE 1 Components and manufacturers

Examples

Example 1:

a stable disinfectant comprises the specific components and the weight shown in Table 2, and is prepared by the following steps:

s1, mixing and stirring food-grade fatty acid, lactic acid, citric acid and deionized water at the stirring speed of 200r/min, adding a stabilizer after stirring uniformly, mixing uniformly at the adding speed of 0.3kg/min to obtain solution A, and packaging the solution A separately;

s2, mixing and stirring ethanol and cinnamon essential oil at a stirring speed of 200r/min, adding cyclodextrin and deionized water after uniformly stirring, mixing and stirring at a stirring speed of 180r/min, uniformly stirring to obtain liquid B, and separately packaging the liquid B;

and S3, mixing the solution A and the solution B when in use, stirring at the stirring speed of 200r/min, and uniformly stirring to obtain the stable disinfectant.

Example 2 a stable disinfectant, differing from example 1 in the specific components and weights included, is shown in table 2.

Examples 3-4A stabilized disinfectant, different from example 1 in the composition and kind of food-grade fatty acids, was prepared by the following steps, as shown in Table 2.

Examples 5 to 6A stabilized type disinfectant is different from example 1 in that an enhancer is added in step S1 together with a stabilizer, and the concrete components and the weight are shown in Table 2.

Examples 7-8A stabilized disinfectant is different from example 6 in the specific components and weight of the enhancer, which are shown in Table 2.

TABLE 2 specific compositions and weights of examples 1-8

Examples 9 to 10A stable disinfectant, which is different from example 1 in that a plant extract is added in step S2, and the plant extract, ethanol and cinnamon essential oil are mixed and stirred uniformly at a stirring speed of 180r/min, and the specific components and the weight are shown in Table 3.

Examples 11 to 12A stable disinfectant, which is different from example 1 in that propolis was added to step S2 and stirred uniformly at a stirring speed of 180r/min, and the specific components and weights thereof are shown in Table 3.

Examples 13 to 14A stable disinfectant, which is different from example 1 in that the plant extract and propolis are added in step S2, and the mixture is uniformly mixed with ethanol and cinnamon essential oil at a mixing speed of 180r/min, and the specific components and weights thereof are shown in Table 3.

Example 15A stabilized type disinfectant is different from example 1 in that the stabilizer is added at a rate of 0.5kg/min in step S1.

Example 16A stabilized type disinfectant is different from example 1 in that the stabilizer is added at a rate of 1kg/min in step S1.

Example 17A stabilized type disinfectant is different from example 1 in that an enhancer is added together with a stabilizer at a rate of 0.5kg/min in step S1. In step S2, plant extract and propolis are added, and the mixture is mixed with ethanol and cinnamon essential oil and stirred uniformly, the stirring speed is 180r/min, and the specific components and the weight are shown in Table 3.

Example 18A stabilized type disinfectant is different from example 1 in that an enhancer is added together with a stabilizer at a rate of 1kg/min in step S1. In step S2, plant extract and propolis are added, and the mixture is mixed with ethanol and cinnamon essential oil and stirred uniformly, the stirring speed is 180r/min, and the specific components and the weight are shown in Table 3.

TABLE 3 specific compositions and weights for examples 9-14, examples 17-18

Comparative example

Comparative example 1 a disinfectant solution differs from example 1 in that an equal amount of water is used instead of food grade fatty acids.

Comparative example 2 a disinfectant solution which differs from example 1 in that the stabilizer is replaced by an equal amount of water.

Comparative example 3 a disinfectant solution, which differs from example 1 in that the stabilizer and food grade fatty acid are replaced with equal amounts of water.

Comparative example 4 a disinfectant solution, which is different from example 1 in that cinnamon essential oil is replaced with an equal amount of lily essential oil.

Comparative example 5 a disinfectant solution, which differs from example 1 in that the cyclodextrin is replaced by an equal amount of water.

Comparative example 6 a disinfectant solution, which is different from example 1 in that cyclodextrin and cinnamon essential oil are replaced with the same amount of water.

Comparative example 7 a disinfectant solution, which is different from example 1 in that food grade fatty acids and cinnamon essential oil are replaced with equal amounts of water.

Comparative example 8A disinfectant solution was composed of 0.1kg of food grade sodium hypochlorite, 0.1kg of food grade hydrochloric acid, 0.5kg of food grade hyaluronic acid, and 99.3kg of deionized water.

The preparation method comprises the following steps: food-grade sodium hypochlorite, food-grade hydrochloric acid, food-grade hyaluronic acid and deionized water are mixed and stirred at the stirring speed of 200r/min, and the disinfectant is obtained after uniform stirring. The manufacturers and the types of the raw materials are shown in table 1.

Detection method

Experiment one: disinfection stability test

Experimental samples:

1. as the solutions A, 10ml of each of the solutions A in examples 1 to 8, examples 15 to 18 and comparative examples 1 to 3 was used, and as the solutions A, test samples 1 to 8, test samples 15 to 18 and comparative samples 1 to 3 were used.

2. As the solutions A, 10ml of each of examples 1 to 2, examples 9 to 14, examples 17 to 18 and comparative examples 4 to 6 was used, respectively, as the experimental samples 1 to 2, the experimental samples 9 to 14, the experimental samples 15 to 18 and the comparative samples 1 to 3.

3. 10ml of the stabilized type disinfectant prepared in examples 1 to 18 and comparative examples 1 to 8 was used as the experimental samples 1 to 18 and the comparative samples 1 to 8, respectively;

the amounts of the solutions A and B of the experimental samples 1-18 and the comparative samples 1-8 and the prepared stable disinfectant are 6.

An experimental instrument: dishes (from Jinan Olaibo technology, Inc.); test tubes (model 84100 from Rzechu chekiang technical ltd.); a water bath (model HH-1 from Wuxi Marek technologies, Inc.).

The experimental method comprises the following steps: taking staphylococcus aureus as a test bacterium, taking a fresh culture of staphylococcus aureus (ATCC6538) common agar of the 6 th generation of a bacterial propagule, diluting the culture to a concentration of 20 percent by using 1 percent peptone phosphate buffer solution (pBS) before use, taking 20ml of the culture to be dripped on sterilized and degreased white plain cloth (1.Ocmxl.Ocm), and drying the culture to prepare a bacterium piece for later use; the neutralizer is lecithin with concentration of 0.5% sodium thiosulfate + 1.0% tween 80 and 0.1%.

Adding 5ml of solution A of the experimental sample 1 into a plate, then pre-heating in a water bath at 20 ℃ for 5min, then adding the bacterial slide into the plate, taking out the bacterial slide after 5min of action, adding the bacterial slide into a test tube filled with 5ml of neutralizing agent, and controlling the time to be lOmin; pouring 0.5ml of suspension into a common nutrient agar dish, culturing at 37 ℃ for 48h, counting the number of colonies, and calculating the sterilization rate of 0 d; the remaining solution a was stored in a thermostat at 50 ℃, and after 10 days, the bactericidal effect was measured by the same method as described above, and the sterilization rate was calculated for 10 days, and then the sterilization reduction rate was calculated as (sterilization rate of 0 d-sterilization rate of 10 d)/sterilization rate of 0 d.

The method is adopted to detect the liquid B and the disinfectant respectively to obtain a disinfection stability detection result.

The experimental results are as follows: the results of the sterilization stability tests for the test samples and the comparative samples are shown in tables 4-6.

TABLE 4 Experimental sample and comparative sample A liquid Disinfection stability Experimental results

As can be seen from Table 4, the 0h sterilization rate of the liquid A test sample is 95.93-97.53%, the 10d sterilization rate is 94.56-96.51%, and the sterilization reduction rate is 1.05-1.43%; the 0h sterilization rate of the liquid A comparison sample is 82.45-90.16%, the 10d sterilization rate is 80.84-88.38%, and the sterilization reduction rate is 1.97-2.25%; according to the data, the sterilization rate of the liquid A experimental sample is higher than that of the comparative sample, and the sterilization reduction rate is smaller than that of the liquid A comparative sample, so that the liquid A experimental sample is more stable.

Comparing the experimental sample 1 with the comparative samples 1-3, it can be known that the stability and the disinfection effect of the solution A can be enhanced after the food-grade fatty acid and the stabilizing agent are added; the food-grade fatty acid has a good sterilization effect, but the condition of phase separation is easy to occur at a lower temperature, and the problem of separation of the food-grade fatty acid is effectively reduced by adding the stabilizer sucrose fatty acid ester and the alkyl sulfonate, so that the stability of the food-grade fatty acid is further enhanced, and the sterilization effect is enhanced; comparing the experimental sample 1 with the experimental samples 3-4, the specific components of the food-grade fatty acid are preferably selected, at least one of caproic acid, pelargonic acid and caprylic-capric acid is selected, and the specific components are mixed with a plurality of fatty acids and better matched with a stabilizer, so that the stability of the liquid A is enhanced; comparing the experimental sample 1 with the experimental samples 5-6, it can be seen that the liquid A has a certain sterilization effect after the reinforcing agent is added, and the stability of the liquid A can be improved after the reinforcing agent is combined with the food-grade fatty acid in the liquid A; comparing the experimental sample 6 with the experimental samples 7-8, the weight ratio of the reinforcing agent is preferably selected, the reinforcing agent is better matched with the food-grade fatty acid, and the stability and the sterilization rate of the solution A are further enhanced; comparing the experimental sample 1 and the experimental samples 15-16, it is known that when the stabilizer is added too fast, the contact area between the food-grade fatty acid and the stabilizer may be small, and the mixing effect may be poor; the adding speed is too slow, the efficiency is lower, and the adding speed of the stabilizer is controlled to obtain the solution A with good stability; comparing the experimental sample 1 and the experimental samples 17 to 18, it can be seen that the solution A with high stability and high sterilization rate can be obtained by controlling the adding speed of the stabilizer and adding the reinforcing agent, and preferably selecting food-grade fatty acid.

TABLE 5 Experimental sample and comparative sample for disinfection stability of solution B

As can be seen from Table 5, the 0h sterilization rate of the liquid B test sample is 93.12-95.14%, the 10d sterilization rate is 91.66-94.00%, and the sterilization reduction rate is 1.20-1.57%; the 0h sterilization rate of the liquid B comparative sample is 83.98-90.

32 percent, the sterilization rate of 10 days is 80.64 to 87.78 percent, and the sterilization reduction rate is 2.53 to 3.98 percent; according to the data, the sterilization rate of the liquid B experimental sample is higher than that of the comparative sample, and the sterilization reduction rate is smaller than that of the liquid B comparative sample, so that the liquid B experimental sample is more stable and has better disinfection performance.

Comparing the experimental sample 1 with the comparative samples 4-6, it can be seen that after the cinnamon essential oil and the cyclodextrin are combined, the cyclodextrin coats the cinnamon essential oil, which is beneficial to enhancing the stability of the cinnamon essential oil, reducing the volatilization of the cinnamon essential oil, and further enhancing the stability of the solution B; comparing the experimental sample 1 with the experimental samples 9-10, it can be seen that after the plant extract is added, the plant extract can be cooperated with cinnamon essential oil which is a natural raw material, so that the stability and the disinfection effect of the B liquid can be further enhanced; comparing the experimental sample 1 with the experimental samples 11-12, it can be seen that after the propolis is added, the propolis contains various active substances such as flavonoids, phenolic acids, fatty acids, amino acids and the like, which are matched with cinnamon essential oil and ethanol, so that the disinfection performance of the solution B is further enhanced; comparing the experimental sample 1 and the experimental samples 13 to 18, it can be seen that the stability and the sterilization performance of the solution B are improved to a great extent after the propolis and the plant extract are added.

TABLE 6 results of the sterilization stability test of the sterilizing fluids of the test samples 1 to 18 and the comparative samples 1 to 8

As can be seen from the experimental data in Table 6, the sterilization rate of the disinfectant of the experimental samples 1-18 is 98.99-99.99% in 0h, 95.79-97.74% in 10d and 2.25-3.23% in sterilization reduction rate; the sterilization rate of the comparative samples 1-8 for the disinfectant solution is 90.35-96.67% in 0h, the sterilization rate of 10d is 84.37-92.38%, and the sterilization reduction rate is 3.35-11.39%; comparing the experimental sample with the comparative sample shows that the experimental samples 1-18 have higher sterilization rate and smaller sterilization reduction rate, which indicates that the experimental sample has better disinfection performance and stability compared with the comparative sample.

From the experimental data in tables 4-6, it can be known that the disinfection performance of the disinfection solution is better than that of the separately packaged solution a and solution B, but the stability is slightly poor, and it may be that the synergistic effect between the solution a and the solution B is reduced due to the mixed disinfection solution being left for a long time, which results in a little poor stability, a small difference and a good stability of the disinfection solution.

Comparing the experimental sample 1 and the comparative samples 1 to 3, it can be seen that the disinfection stability and disinfection effect of the solution A and the disinfection solution are enhanced after the food-grade fatty acid and the stabilizer are added. Probably because the stability of the food-grade fatty acid in the liquid A is improved after the stabilizer is added, the food-grade fatty acid and the cinnamon essential oil in the liquid B are better matched, and the stability and the disinfection performance of the mixed disinfection solution are enhanced; comparing the experimental sample 1 and the comparative samples 4 to 6, it can be seen that the disinfection stability of the solution B and the disinfection solution is enhanced after adding the cinnamon essential oil and the cyclodextrin. It can be seen from comparison of experimental sample 1 and comparative sample 7 that after food-grade fatty acid and cinnamon essential oil are added, the stability and disinfection performance of solution B can be further enhanced through synergistic cooperation of the food-grade fatty acid and cinnamon essential oil.

Comparing the experimental sample 1 with the experimental samples 3-4, the types of the food-grade fatty acids are preferably selected, and the disinfection performance and the stability of the liquid A are enhanced, so that the liquid A is better mixed with the liquid B, a better synergistic mixing effect is achieved, the disinfection performance of the disinfectant is further enhanced, and the disinfection performance of the disinfectant which is placed for a long time is prevented from being reduced greatly; comparing the experimental sample 1 with the experimental samples 5-6, it can be known that the addition of the reinforcing agent consisting of at least one of sodium sulfate and sodium chloride is helpful for enhancing the stability and the disinfection performance of the disinfection solution; comparing the experimental sample 6 with the experimental samples 7-8, the weight ratio of the reinforcing agent is preferably selected, so that the stability and the disinfection performance of the disinfectant can be enhanced; comparing the experimental sample 1 with the experimental samples 9-10, it can be seen that after the plant extract is added, the plant extract and the cinnamon essential oil in the solution B are cooperatively matched to enhance the disinfection performance of the solution B, so that the plant extract and the cinnamon essential oil are better matched with the solution A to enhance the disinfection performance of the disinfection solution;

comparing the experimental sample 1 with the experimental samples 11-12, it can be seen that after the propolis is added, the propolis contains various active substances such as flavonoids, phenolic acids, fatty acids, amino acids and the like, which are helpful for improving the disinfection effect of the solution B, and a certain synergistic effect may occur when the propolis is mixed with the food-grade fatty acid in the solution A, so that the stability and the disinfection performance of the disinfection solution are enhanced; comparing the experimental sample 1 with the experimental samples 13-14, it can be seen that after the plant extract and the propolis are added for matching, the stability and the disinfection performance of the disinfectant can be further enhanced through the synergistic matching of the plant extract and the propolis; comparing the experimental sample 1 with the experimental samples 15-16, the addition speed of the stabilizer is controlled, so that the stabilizer can better improve the stability of the food-grade fatty acid, and the separation is reduced, so that the stabilizer is mixed with the liquid B, and the disinfection performance and the stability of the mixed disinfectant are enhanced; comparing the experimental sample 1 with the experimental samples 17 to 18, it can be seen that the raw materials of the solution A and the solution B are preferably selected and mixed to obtain the disinfectant with good stability and disinfection performance.

Experiment two: safety test

1. Experimental samples: as the solutions A, 10ml of each of the solutions A in examples 1 to 8, examples 15 to 18 and comparative examples 1 to 3 was used, and as the solutions A, test samples 1 to 8, test samples 15 to 18 and comparative samples 1 to 3 were used.

2. As the solutions A, 10ml of each of examples 1 to 2, examples 9 to 14, examples 17 to 18 and comparative examples 4 to 6 was used, respectively, as the experimental samples 1 to 2, the experimental samples 9 to 14, the experimental samples 15 to 18 and the comparative samples 1 to 3.

3. 10ml of the stabilized type disinfectant prepared in examples 1 to 18 and comparative examples 1 to 8 was used as the experimental samples 1 to 18 and the comparative samples 1 to 8, respectively;

the amounts of the solutions A and B of the experimental samples 1-18 and the comparative samples 1-8 and the prepared stable disinfectant are 6.

The experimental method comprises the following steps: according to the method specified in "Disinfection technical Specification" of Ministry of health, the solutions A and B of the experimental samples 1 to 18 and the prepared disinfectant were subjected to an acute oral toxicity (LD50) test, a skin irritation test and a mouse bone marrow phagocytosis pleochroic erythrocyte micronucleus test, respectively.

The experimental results are as follows: the liquid A and the liquid B of the experimental samples 1 to 18 and the prepared disinfectant are all actually nontoxic LD50 which is more than 5000 MG/KG;

the liquid A and the liquid B of the experimental samples 1-18 and the prepared disinfectant have no irritation to the skin of the rabbit;

the micronucleus tests of the liquid A and the liquid B of the experimental samples 1-18 and the prepared disinfectant are negative;

therefore, the solutions A and B of the experimental samples 1 to 18 and the disinfectant obtained by mixing the solutions A and B meet the safety requirement, and are safe and usable disinfectant products.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.