摘要
以连翘叶绿茶为主要原料,制备一款具有抑菌作用的漱口水。通过水提法提取连翘叶绿茶的有效成分,采用滤纸片抑菌圈法考查绿茶提取液的添加量。以感官评价为指标,通过单因素试验和正交试验确定最佳配方。结果表明,最佳配方各组分添加量为连翘叶绿茶提取液10%,薄荷醇0.02%,柠檬酸0.05%,丙二醇5%,氯化钠0.1%,木糖醇0.05%,甘油10%。在此条件下,连翘叶绿茶漱口水的感官评分为90.7分,漱口水为澄清的淡黄色,具有连翘叶茶特有的清香,可有效清洁口腔、清新口气。
Using Forsythia suspensa leaf green tea as the main raw material,a mouthwash with antibacterial effect was prepared.The effective components of Forsythia suspensa leaf green tea were extracted by water extraction,and the addition amount of green tea extract was screened by in vitro antibacterial test.Sensory evaluation was used as evaluation indcators,and the best formula was determined by single factor test and orthogonal test.The results showed that the best formula was 10%of Forsythia suspensa leaf green tea extract,menthol 0.02%,citric acid 0.05%,propylene glycol 5%,anhydrous sodium chloride 0.1%,xylitol 0.05%,and glycerol 10%.In this optimal condition,the sensory score of Forsythia suspensa leaf green tea mouthwash was 90.3.The mouthwash was clear light yellow and had the unique fragrance of Forsythia suspensa leaf tea,which could effectively clean the mouth and freshen the breath.
作者
杨莹莹
张璐
YANG Yingying;ZHANG Lu(Shanxi Provincial Drug Evaluation Center,Taiyuan,Shanxi 030006,China;Shanxi Institute of Medicine and Life Sciences,Taiyuan,Shanxi 030006,China)
出处
《农产品加工》
2023年第16期49-52,共4页
Farm Products Processing
基金
山西省重点研发计划项目(农业方面)(201903D221045)
山西省科技成果转化引导专项项目(201904D131064)
山西省中医药管理局科研课题计划项目(2020ZYYC096)。
关键词
连翘叶绿茶
漱口水
抑菌
制备工艺
感官评价
Forsythia suspensa leaf green tea
mouthwash
bacteriostasis
preparation process
sensory evaluation
