KR20130013950A - Detergent composition comprising fermented extract of burdock - Google Patents

Abstract

PURPOSE: A detergent composition is provided to have excellent sterilization and deodorization effects using natural components, to have good safety to skin, and to be used as an environmentally-friendly detergent. CONSTITUTION: A detergent composition comprises a fermented extract of burdock and a surfactant. The fermentation is one or more selected from Saccharomyces cerevisiae, Bacillus subtilis, Acetobacter aceti, or Lactobacillus acidophilus. The content of the fermented extract of burdock is 0.1-15 weight% based on the total weight of the composition. The surfactant comprises one or more selected from an anionic surfactant, a cationic surfactant, a nonionic surfactant, or a cationic surfactant. [Reference numerals] (AA,BB) Prototype

Description

Detergent composition comprising fermented extract of Burdock

The present invention relates to a natural detergent composition comprising a burdock fermented extract in the field of natural detergent compositions.

Detergents can be divided into household and industrial, depending on the field of application, and in particular, households are subdivided into kitchen, laundry and washing. In addition, depending on the type of raw materials used in detergents can be divided into synthetic detergents and natural detergents. Recently, as the number of consumers pursuing well-being and LOHAS increases, the popularity of natural kitchen detergents using natural ingredients is increasing day by day.

In particular, as the number of restaurants and restaurants related to homes and foods has increased recently, the amount of kitchen detergents used for washing dishes is increasing rapidly. In addition, as the concept of well-being increases, the demand for natural materials for washing dishware and washing is less harmful to hands and considering the health of family members is increasing day by day.

However, the conventional kitchen detergent does not have an antibacterial effect or a sterilization effect at the same time in addition to the cleaning effect. Known as a kitchen cleaner having an antimicrobial effect, kitchen cleaners containing an antibacterial ingredient known as nonoxynol-9 have been manufactured and sold.However, such cleaners are also used as harmful bacteria attached to tableware through food and the like. Viruses, etc. are not effectively sterilized during the cleaning process. On the other hand, detergents such as lax, which are mainly used for sterilization and cleaning, are known to be able to sterilize about 50 kinds of bacteria, but are not suitable for use as kitchen detergents due to strong irritant smell and toxicity to the human body when ingested. Sanitary dishes are often boiled and disinfected at home or in restaurants, or by using a separate ultraviolet disinfection apparatus. As such, the work for separate sterilization after washing with a detergent is cumbersome, and if it is neglected, there is a risk of food poisoning or odor caused by bacteria. In addition, if the skin of the user is directly exposed to the detergent irritation is applied to the skin, and there is a fear that the skin is damaged if exposed for a long time.

Therefore, due to the severity of environmental problems and the growing interest in health in recent years, it is urgently needed to develop natural detergents that combine low-pollution, high-functional cleaning and antibacterial functions using natural ingredients rather than synthetic detergents. .

The present application is to provide a detergent composition having excellent cleaning power and odor removal function, including natural additives.

The application provides a detergent composition comprising a burdock fermented extract and a surfactant.

In addition, the present application is a detergent composition wherein the fermentation using at least one of yeast (Saccharomyces cerevisiae), Bacillus subtilis, Acetobacter aceti, or Lactobacillus acidophilus To provide.

In addition, the present application also provides a detergent composition, the burdock fermentation extract is 0.1 to 15% by weight of the total weight of the composition.

The present application also provides a detergent composition, wherein the surfactant comprises at least one of anionic surfactant, cationic surfactant, nonionic surfactant or zwitterionic surfactant.

The present application also provides a detergent composition comprising at least one of the anionic surfactant or nonionic surfactant.

The present application also provides a detergent composition wherein the anionic surfactant is 10 to 45% by weight of the total weight of the composition, and the nonionic surfactant is 10 to 45% by weight of the total weight of the composition.

The present application also provides a detergent composition, wherein the detergent composition is dishwashing.

The present application also provides a burdock extract; Bacillus bacteria in the burdock extract Inoculating at 0.1-10% (w / v), incubating at 24-35 ° C. for 24-48 hours; And it provides a method for producing a burdock fermentation extract contained in the detergent composition of the present invention comprising the step of purifying the fermented product.

Detergent composition comprising the burdock fermentation extract of the present application contains a natural substance, there is no skin irritation, excellent antibacterial activity, and has an excellent effect on removing odor.

Figure 1 is a schematic of the odor gas generation and analysis experiment method.
Figure 2 is a graph showing the ammonia removal efficiency of the detergent prepared according to an embodiment of the present application.
3 is a graph showing the methylamine removal efficiency of the detergent prepared according to an embodiment of the present application.
Figure 4 is a graph showing the hydrogen sulfide removal efficiency of the detergent prepared according to an embodiment of the present application.
5 is a graph showing the methyl mercaptan removal efficiency of the detergent prepared according to an embodiment of the present application.
Figure 6 is a graph showing the acetaldehyde removal efficiency of the detergent prepared according to an embodiment of the present application.
Figure 7 is the result of evaluating the antimicrobial activity against E. coli and Pseudomonas bacteria of the detergent prepared according to an embodiment of the present application.

The present application relates to a detergent composition comprising a burdock fermented extract and a surfactant.

Burdock's scientific name is Arctium lappa , which is a dicotyledonous plant belonging to the chrysanthemum family. It is hardly ill, very resistant to cold, and is easy to cultivate because it does not cover much soil. The wild species grow wild in Europe, Siberia and Manchuria. In Europe, young leaves and roots are sometimes eaten, and in China, seeds are used as diuretics, and vegetables are developed in Japan. It is a naturalized plant. Useful ingredients of burdock are known as polysaccharides such as inulin, calcium, phosphorus, vitamin C, and fiber, and especially polyphenol compounds such as caffeic acid and chlorgenic acid.

Burdock as used herein includes all burdock root, burdock husk and burdock leaf. In one embodiment herein a burdock shell is used.

Herein, the active ingredients in the raw materials are significantly increased through optimization of the fermentation process. Polyphenols, which are useful bioactive substances, as well as essential minerals such as potassium and magnesium, which increase skin metabolism, were found to be high, and the total polyphenol contents were significantly increased by about four times compared to before fermentation.

Fermentation herein is not limited to, but yeast ( Saccharomyces cerevisiae ), strain of the genus Bacillus, Bacillus subtilis subtilis ), Acetobacter Aceti aceti ), or Lactobacillus acidophilus ) may be used. In one embodiment Bacillus Use subtilis BL-5.

Fermented burdock extract in the detergent composition of the present application is added at 0.1 to 15% by weight. In one embodiment, about 10% by weight, in another embodiment, about 5% by weight, about 3% by weight.

The detergent composition according to the present invention is preferably in a liquid state, but may also be prepared in solid or paste form.

The detergent composition of the present disclosure may include one or more of an anionic surfactant, cationic surfactant, nonionic surfactant or amphoteric surfactant as an essential component of the detergent composition. One embodiment includes anionic surfactants and nonionic surfactants.

The structure of the anionic surfactant in the surfactant is generally composed of two parts having a C ₁₂ to C ₁₈ lipophilic linear carbon chain and a polar group ionized at the chain end. Here, the long chain of linear carbon is a long tail portion in the adsorption micelle, has a nonpolar nature, and adsorbs and dissolves the contaminating organic material, and the ionized polar group attached to the end of the chain is attached to the nucleus portion of the adsorption micelle. It serves as a head that is adsorbed and uniformly arranged.

In the liquid state, surfactants may generally be used, for example anionic surfactants. Examples of anionic surfactants include, but are not limited to, carboxylates, ethoxy carboxylates, carboxylates such as ester carboxylates, alcohol sulfates, alcohol ester sulfates, ethoxy sulfates, α-olefin sulfates, polyethoxyl alcohol sulfates. Sulfates such as, alkylbenzene sulfonates, sulfonates such as alkylsulfonates, other sodium lauryl sulfate, ammonium lauryl sulfate, ethoxylated alcohol ethers, alkylpolyglucosides, fatty acid amides, sodium cocoylisothioate, di Sodium lauyl sulfosinate, acyl-N-methyllaurate, acylglucomate and the like. One or more of these, in particular one to three, may be included alone or in combination in the range of about 5 to 45% by weight of the total weight of the composition.

The tax preparation may include other ingredients, including amphoteric surfactants such as amine oxides or betaines, as is well known to those skilled in the art.

Nonionic surfactants do not ionize in aqueous solution and are scattered in multiple functional groups, usually oxyethylene (-CH ₂ CH ₂ O-) or oxypropylene (-CH ₂ -CH (CH ₃ ) O-). It is repeated several times and shows the structure of hydrophilic head and nonpolar tail. The solubility of nonionic surfactant increases as the number of EO (ethylene oxide, ethylene oxide, or oxyethylene) groups increases, and the units of EO useful for adsorption micelles of the adsorbing solution are 8-30. Examples include, but are not limited to, ethoxylated fatty alcohols, monoalkyl polyethylene glycol ethers, polyoxyethylene alcohols, alkylpolyoxyethylene glycols, alcohol ethoxylates (AEs) such as alkylalcohol polyethers, alkylpolyglycosides (APG ), Alkylphenol ethoxylates (APE), polyoxyethylene fatty acid esters, polyoxyethylene glycol esters, fatty acid ethoxylates such as fatty acid polyethers, ethoxylated amines, alkyl polyoxyethylene amines, polyoxyethylene alkyl amines, alkyls Fatty amine ethoxylates such as amine polyethers, amide ethoxylates, polyethoxylated monoalkanolamides, monoalkanolamide ethoxylates, ethoxylated alkanol amides such as fatty amide polyglycol ethers, fatty acid amide polyethers Etc. can be mentioned. One or more of these may be included in the range of about 5 to 45% by weight, in particular one or two species alone or in combination.

In addition to the above components, it is possible to select and add an acidity regulator, an appropriate flavor and a pigment at a known composition ratio in order to prepare a common dishwashing liquid detergent composition. For example, the pH can be adjusted using one or more of citric acid, malic acid, succinic acid, ascorbic acid, polyoxyethylene, lauryl epoxylate and the like.

Detergents can be largely divided into household and industrial, and can be subdivided into kitchen, laundry, and washing, especially for home. In one embodiment the detergent composition herein is for home use. In other embodiments, the detergent compositions herein are particularly used for kitchen use. Dishwashing is not limited to this, but refers mainly to washing dishes, cooking utensils, vegetables and fruits.

The present application also relates to a method for preparing a burdock fermentation extract used in the composition of the present invention, the burdock extract used in the detergent composition of the present invention comprises the steps of providing a burdock extract; B acillus to the extract subtilis Inoculating BL-5 at about 0.1-10% (w / v), incubating at 24-35 ° C. for 24-48 hours and purifying the fermentation product . Fermentation herein is not limited to this, but yeast ( Saccharomyces cerevisiae ), Bacillus subtilis ( Bacillus subtilis ), Bacillus subtilis BL-5 strain, Acetobacter aceti ), or Lactobacillus acidophilus . In one embodiment, the burdock extract of the present application is fermented using Bacillus subtilis BL-5 strain. Other embodiments use yeast and acetobacter aceti. In one embodiment the Bacillus subtilis BL-5 is inoculated at about 1% to 3% (w / v).

Burdock extract is not limited thereto, but may be prepared by hydrothermal extraction, for example, as described in the Examples herein.

Purification after fermentation may be carried out using a known method and may be performed at a level to remove fermentation bacteria remaining after fermentation. For example, centrifugal separation or filter paper can be used.

Hereinafter, examples are provided to help understand the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

Example  1 Preparation of Burdock Extract

Burdock, burdock root and burdock leaf were used as materials for the burdock extract. 10 l of distilled water was added to 1 kg of each burdock portion, and then put into a medicine bath, and hot water was extracted at 100 ° C. for 24 hours. The hot water extract cooled to 20 ° C. was used while adjusting the final sugar to 5 brix using a 45 ° C. thermostat and a reduced pressure concentrator (M-1100, EYELA, Japan).

Example  2 Fermentation of Burdock Extract

2-1 Establishment of Fermentation Conditions

Conditions were established through small scale fermentation. Bacillus in a liquid medium in which 2 g of bacto peptone (bacto peptone, REF-211677, Becton, Dickinson and Company, USA) was dissolved in 0.25 l of each burdock extract prepared in Example 1. 2% (w / v) of the subtilis BL-5 strain (obtained from a true root plantation in Geumsan-ri, Jangcheon-myeon, Gyeongsangbuk-do) Inoculated and incubated at 30 ° C. for 36 hours.

Then, in order to check the production of useful substances according to burdock fermentation conditions, the extract of Example 1 was fermented as described above, varying only the microbial inoculation amount, aeration amount and stirring speed.

The results are shown in Table 1 below.

division Inoculation amount
(%) Stirring speed
(rpm) Aeration amount
(V / V) Total Polyphenols
(mg / g) magnesium
(ppm) Burdock Root 5 220 0.48 1.3 121 Burdock Shell 3 180 0.28 1.8 162 Burdock leaf 3 180 0.31 0.2 32

As shown in Table 1, the use of burdock husk was analyzed to be advantageous for the production of useful bioactive substances as well as ease of operation and economics, and the burdock hull was selected as the final fermentation material.

After fermentation, the cells of the fermentation product were removed using a centrifuge at 1000 rpm for 5 minutes and filtered using a paper filter (1002-185, Whatman, England) to remove the cells.

Then, in the case of powder, the prepared burdock fermentation extract was concentrated under reduced pressure to 1/10 (v / v), frozen at −70 ° C., and then dried using a freeze dryer to obtain a powder.

2-2 Preparation of Concentrate

In order to develop a dish detergent using burdock fermented extract, the optimum concentration ratio was determined by concentrating the purified fermentation broth of Example 2-1 under reduced pressure. Concentrated by 2, 4, 6, 8, 10, 50, and 100 times based on the volume of the fermented burdock extract, the color and viscosity that may affect the addition of dish detergent are examined. It was decided.

2-3 fermentation Scale-up  Establish condition

In order to scale up the fermentation conditions established at the laboratory level to the mass production process for industrial production, experiments were conducted to determine the culture conditions and establish the mass production conditions using a 30L semi-pilot pilot fermenter at Kyungpook National University. When growing from 3 L incubator to 30 L incubator In the case of inoculation, it was necessary to increase slightly compared to 3L culture, and when the stirring speed was slightly adjusted, it was confirmed that the growth of the cells and the content of polyphenol and magnesium in the culture medium were increased. In addition, the amount of aeration did not appear to have a significant effect. As the inoculation amount increased, the inoculation rate tended to increase as the size of the incubation increased, and the stirring speed of the rotor was lowered, which is presumed to be due to the higher shear stress of the cells at rpm under the same agitation. do. About 0.03% of the antifoaming agent is required for the foam control of the upper part of the culture medium, and as the culture size increases, the amount needs to be increased to about 1% for safe culture. (See Table 2).

When fermented in a 30L pilot pilot fermenter, 5% (w / v) of Bacillus subtilis BL-5 strain in a liquid medium in which 100 g of bacterium peptone was dissolved in 20 l of burdock extract of 5 brix sugar, prepared in Example 1, was cultured. The temperature was 28 ° C., the incubation time was 30 hours, and the stirring rate was determined to be most advantageous for obtaining useful fermentation materials at 150 rpm.

division Inoculation amount
(%) Stirring speed
(rpm) Aeration amount
(V / V) Total Polyphenols
(mg / g) magnesium
(ppm) 3L 3 180 0.28 1.8 162 30L 5 150 0.29 1.7 165

Example  Analysis of Components and Efficacy of Fermentation Broth

3-1 Evaluation of Physicochemical Properties of Burdock Fermented Extract

The purified burdock fermented extract prepared in Example 2 was subjected to physicochemical characterization by a known method, and the results are shown in Table 3 below.

Physicochemical Properties of Burdock Fermented Extract division After fermentation Before fermentation receptivity +++ +++ pH 5.1 6.8 Thermal stability +++ +++ Acid solubility (acetic acid 1%) 6.2g / L 5.3 g / L Color Light brown Dark brown

3-2 Burdock Fermented Extract Total polyphenol  Content and Major Mineral Components Analysis

The total polyphenol content and the components of calcium, potassium, magnesium, copper and zinc of burdock fermented extracts were analyzed in the same concentration condition as the extract before fermentation.

Polyphenol content was quantitatively determined by Folin-Denis method of Association of official analytical chemists Official methods of analysis (AOAC). The powder obtained by lyophilization of burdock extract and burdock fermented extract was made into a concentration of 10 mg / ml, respectively, and analyzed according to the Food Code. The standard curve using gallic acid was calculated and calculated. The total polyphenol content is expressed in mg gallic acid per gram. The results are in Table 4. As shown in Table 4, the polyphenol content was increased by about 3.5 times compared to 4.3 mg / g of the non-fermented burdock extract at 15.1 mg / g. Calcium, potassium, magnesium, copper, and zinc were analyzed by the Atomic Analyzer. As a result, major minerals that could affect metabolism through skin and skin contact increased compared to before fermentation. The largest increase in the fold was analyzed.

Analysis of Major Components of Burdock Fermented Extract division After fermentation Before fermentation Polyphenol Content (%) 15.1 4.3 Calcium (ppm) 7.1 4.5 Potassium (ppm) 826 734 Magnesium (ppm) 1587 407 Copper (ppm) 4.2 3.3 Zinc (ppm) 63 25

3-3 Heavy Metal Content Analysis of Fermented Burdock Extract

Since burdock may contain heavy metals that may have a harmful effect on the skin due to its root vegetable origin, the results of requesting the analysis of the heavy metals contained in the fermented extract of burdock for use in this prototype are analyzed In addition, a test report of no heavy metals was obtained (results not shown).

3-4 Acute Toxicity Assessment

In order to examine the safety of burdock fermentation, the burdock fermentation extract in liquid state was concentrated under reduced pressure to 1/10 (v / v), frozen at -70 ° C, and then dried using a lyophilizer for 3 days to obtain a powder. . It was orally administered at 1,000 mg / kg for 2 weeks using a mouse which is an experimental animal. As a result of administration, it was confirmed that acute toxicity was not observed (results are not shown).

Example 4 Preparation of detergent containing burdock extract

Anionic surfactants and nonionic surfactants were used as essential ingredients for the preparation of dishwashing detergents, and the types thereof are shown in Tables 5 and 6.

Anionic surfactant Classification Types of Anionic Surfactants constitutional formula  1.carboxylate  Carboxylic acid salt soap ROOM  Ethoxy carboxylate RO (CH ₂ CH ₂ O) _n CH ₂ COOM  Ester carboxylate COOMHO-XCOOR  2. Sulfate Alcohol sulfate (AS)
Higher alcohol sulfate salts RO-SO ₃ M, RSO ₄ M Alcohol ester sulfate (AES)
Ethoxy sulfate, polyethoxyl alcohol sulfate RO- (CH ₂ CH ₂ O) _n -SO ₃ M Sulfated glyceride
Sulfated oil RCOOCH ₂ CH (OH) CH ₂ OSO ₂ M  3. sulfonate  Alkyl benzene sulfonate R-SO ₃ M Alkyl sulfonate
Paraffin sulfonate R-SO ₃ M
paraffin-SO ₃ M

Nonionic surfactant Classification Nonionic surfactant constitutional formula  1. Alcohol Ethoxylate (AE) Ethoxylated fatty alcohol
Monoalkyl polyethylene glycol ether
Polyoxyethylene alcohol
Alkyl polyoxyethylene glycol
Alkyl alcohol polyether RO- (CH ₂ CH ₂ O) _n -H 2.
Alkylphenol Ethoxylate (APE) Alkyl phenol ethoxylates RC ₆ H ₄ -O- (CH ₂ CH ₂ O) _n -H  3. fatty acid ethoxylate) Polyoxyethylene fatty acid ester
Polyoxyethylene glycol ester (PEG ester),
Fatty acid polyether R-COO- (CH ₂ CH ₂ O) _n -H  4. Fatty Amine Ethoxylate Ethoxylated amine
Alkyl polyoxyethylene amine
Polyoxyethylene alkyl amine
Alkylamine polyether  5. Ethoxylated Alkanol Amides Amide ethoxylate
Polyethoxylated monoalkanolamide
Monoalkanolamide ethoxylate
Fatty amide polyglycol ether
Fatty acid amidepolyether R-CONH- (CH ₂ CH ₂ O) _n -H

In order to prepare a total of 1 liter of liquid detergent, 300 ml of water was first added to a 2 L flask, and the fermentation extract of burdock was first added to 5 wt%, followed by stirring at 200 rpm for 20 minutes while maintaining the temperature at 48 ° C. pH was adjusted by stirring for 10 minutes by adding 3% by weight of citric acid and 3% by weight of polyoxyethylene. 10 wt% of cocoyl isothiobate as anionic surfactant and 15 wt% of disodium lauryl sulfosinate were added thereto, followed by stirring for 1 hour. Then, 15% by weight of the alkyl polyglycoside, a nonionic surfactant, and 15% by weight of fatty acid alkanolamide were added in a second step, and then stirred for about 1 hour while maintaining 68 ° C. The total volume was 1 liter of water. As much as possible.

Example  5 Dishwashing  Effect measurement

5-1 Antimicrobial Activity Evaluation

In order to examine the antimicrobial activity of the increase in total polyphenolic content of burdock fermentation, liquid disc was used for Escherichia coli and Pseudomonas aeruginosa , LB (Luria-Bertani media) and LB agar medium. The method was used to proceed. As a positive control, a general lacx stock solution was used, and as a negative control, sterilized distilled water was used. The results are in FIG. In the case of dishwashing agent containing burdock fermented extract, the main food poisoning bacterium Escherichia coli and skin infection bacterium Pseudomonas aeruginosa were examined, and the detergent of the present application was confirmed that the antibacterial activity against the two bacterial strains.

5-2 Deodorization  evaluation

5-2-1 Deodorization Analysis Method

 In this study, in order to analyze the odorous substances remaining before and after washing the kitchen equipment using the kitchen detergent with the kitchen sink in the real living environment, the experimental apparatus as shown in FIG. 1 was measured and analyzed. First, the food is mixed with fish and kimchi, which produce the most odors in the same way as the kitchen conditions. Gases (five types) were analyzed.

Next, wash the distilled water (control), wash with a third-party product (sample 4), wash with fermented soybean fermentation stock (sample 5), and three samples of burdock fermented extract detergent After washing with (detergent prepared in the present) and sealed to analyze the ability to remove residual odor after 1 hour. Odor gas screening is based on the odor emission source data from the Ministry of Environment in 2008. Ammonia (NH ₃ ), Methyl Mecaptan (CH ₃ SH), Methylamine (CH ₃ NH ₂ ) and Hydrogen Sulfide (H) ₂ S), acetaldehyde (CH ₃ CHO) was analyzed.

The characteristics of the malodorous gas can be summarized in the following Table 7.

compound Odor characteristics Cause Sulfur compounds  Onion Rotting Smell Methylmercaptan (CH ₃ SH), methyl sulfide [(CH ₃ ) ₂ S]
Methyl disulfide (CH ₃ SSCH ₃ )  Rotting egg Hydrogen sulfide (H ₂ S) Nitrogen compounds  Manure smell Ammonia (NH ₃ ), ethylamine (CH ₃ CH ₂ NH ₂ ), etc.  Fish rotting Methylamine (CH ₃ NH ₂ ), trimethylamine [(CH ₃ ) N] Aldehydes Irritating,
Sour,
Burning smell Acetaldehyde (CH ₃ CHO)
Propionaldehyde (CH ₃ CH ₂ CH)
n-butyl aldehyde (CH ₃ (CH ₂ ) ₂ CHO]
i-butyl aldehyde [(CH ₃ ) ₂ CHCHO]
n-valeraldehyde [CH ₃ (CH ₂ ) ₃ CHO]
i- valeleraldehyde [(CH ₃ ) ₂ CHCH ₂ CHO]

5-2-2 Addition of Burdock Fermented Extract Dishwashing  Odor substance removal effect

In order to analyze the deodorizing ability of dishwashing agent containing burdock fermented extract, various experiments were analyzed. Experimental comparison group consisted of water wash (control) and kitchen detergents (samples 1, 2, 3) developed by changing the contents of burdock fermentation extract, other company's products on the market (sample 4), and extract of burdock fermentation extract (sample 5). Deodorization efficiency was analyzed by Odor gas is selected from five kinds of odor gas, which are frequently generated in general houses, and ammonia (Ammonia (NH ₃ )), methyl mercaptan (CH ₃ SH) and hydrogen sulfide (H ₂ S). ), Methyl amine (CH ₃ NH ₂ ), acetaldehyde (Acetaldehyde (CH ₃ CHO)) were analyzed. The results are shown in Table 8 and FIGS. 2 to 6, with units in ppm.

Comparative group
Odor gas concentration Control Sample1 Sample2 Sample3 sample4 sample5 Ammonia
(NH ₃ ) Before cleaning 60.2 42.7 40.3 40.4 79.3 27.4 After cleaning 9.80 1.94 1.62 0.53 7.45 0.263 efficiency(%) 83.7 95.5 96.0 98.7 90.6 99.0 Methyl Mercaptan
(CH ₃ SH) Before cleaning 8.12 7.07 8.75 9.13 10.50 9.57 After cleaning 3.251 0.241 0.249 0.171 0.453 0.120 efficiency(%) 60 96.6 97.1 98.1 95.7 98.7 Hydrogen Sulfide
(H ₂ S) Before cleaning 34.6 44.4 27.9 31.2 44.2 31.6 After cleaning 4.45 1.98 1.12 0.76 2.33 0.04 efficiency(%) 87.1 95.5 96.0 97.6 94.7 99.9 Methylamine
(CH ₃ NH ₂ ) Before cleaning 31.3 37.6 41.6 44.0 36.6 51.3 After cleaning 3.97 1.02 0.86 0.83 2.86 0.9 efficiency(%) 87.3 97.2 97.9 98.1 92.2 98.2 Acetaldehyde
(CH ₃ CHO) Before cleaning 8.24 10.2 14.0 13.79 18.0 17.3 After cleaning 1.46 1.08 0.862 0.603 1.98 0.372 efficiency(%) 82.3 89.4 93.8 95.6 89.0 97.8

Control in Table 8: distilled water; Sample 1: 3% of burdock fermentation stock solution; Sample 2: 6% of burdock fermentation stock solution; Sample 3: 9% of burdock fermentation stock solution; Sample 4: Commercially available third-party kitchen detergents; Sample 5: Burdock Fermentation

In the case of ammonia, the deodorizing efficiency of the burdock fermentation extract solution showed an excellent effect of 99%, and the samples of burdock fermentation extract samples (1, 2, 3) showed 95.5 ~ 98.7% ammonia removal efficiency. It was analyzed to show excellent deodorization efficiency when compared to the removal efficiency in the water washing (see Figure 2).

In case of methyl mercaptan (CH ₃ SH), the fermentation extract of burdock fermentation extract (98.7%)〉 detergent sample containing burdock fermentation extract (sample 1,2,3) (96.7 ~ 98.1%)〉 Removal efficiency was analyzed in the order of water washing (60%) (see Figure 3).

In case of hydrogen sulfide (H ₂ S), the fermentation extract of burdock fermentation extract (99.9%)〉 detergent sample containing burdock fermentation extract (sample 1,2,3) (95.5-97.6%)〉 > Removal efficiency was analyzed in the order of water washing (87.1%) showed excellent removal efficiency in the sulfur (S) compound (see Figure 4).

In the case of methylamine (CH ₃ NH ₂ ), the deodorizing efficiency of the burdock fermentation extract solution showed an excellent effect of 98.2%, and in the case of the burdock fermentation extract detergent sample, sample 1,2,3), 97.2 ~ 98.1% ammonia The removal efficiency was shown to be superior to the removal efficiency of commercially available products and water washing, showing an excellent deodorizing efficiency, which was also effective in removing nitrogen (N) compounds (see FIG. 5).

In case of acetaldehyde (CH ₃ CHO), the fermentation extract of burdock fermentation extract (97.8%)〉 detergent sample containing burdock fermented extract (sample 1,2,3) (89.4-95.6%)〉 The removal efficiency was analyzed in the order of washing (82.3%). In general, it was analyzed that the excellent malodor removal effect of the burdock extract fermentation broth as it contributed to increase the odor removal efficiency of the detergent of the present application (see Fig. 6).

In summary, this study developed a kitchen detergent containing burdock fermented extract that has excellent cleaning power and added the function of removing odor in kitchen detergent used as household goods at home, and analyzed odor removal efficiency for this. The odorous gases to be tested were selected from five types of odorous gases generated in general houses surveyed by the Ministry of Environment's odor emission source data (2008) .Ammonia (NH 3), Methyl Mercaptan (CH ₃ SH), Hydrogen Sulfide (H ₂ S), Methylamine (CH ₃ NH ₂ ) and Acetaldehyde (CH ₃ CHO) were analyzed. As a result, it showed that the odor removal efficiency of burdock extract fermentation broth ¡æ fermentation extract containing burdock fermentation extract (research and development products)〉 Therefore, the excellent odor removal effect of fermented burdock extract fermentation extract was analyzed and investigated as having contributed to increase the odor removal efficiency in the sample product developed as it is, and it is an eco-friendly dish detergent with excellent deodorizing function that distinguishes it from other products on the market. Proved.

      5-3 Skin irritation clinical evaluation

      The clinical evaluation of the skin irritation degree of the detergent prepared in Example 4 was performed by requesting the Daegu Technopart Oriental Medicine Industry Support Center. Summarizing the process and the results, the skin reactivity of 10 adult men and women without skin diseases and allergies was tested using the ICDRG (Test guidelines for assessment of skin compatibility of cosmetic finished products in man., Task Force of COLIPA, the European Federation of National Cosmetic, Toiletry and Perfumery Associations, Walker AP, Basketter DA, Baverel M, Diembeck W, Matties W, Mougin D, Paye M, Rothlisverger R, Dupuis, J. Food Chem Toxicol., 1996 34 (7): 651-60). Ten subjects participated in the trial, with an average age of 29.5 ± 5.8 years. The skin conditions of the participants were 6 dry skins and 4 neutral (medium, neutral, moderate to moderate) skins. There was no specificity other than 1 itching sensitivity. The test substance was the dishwashing stock solution, the dishwashing diluent (5x), and sterile distilled water used as an excipient. An IQ chamber (Chemotechnique Diagnostics, Sweden), which was applied with 40 μl of each test substance, was applied to the inside of the right upper arm for 48 hours. The skin reaction for 1, 24 and 48 hours after patch removal was performed by subject's subjective evaluation of skin irritation index, tingling, burning and itching through visual evaluation of the researcher.

Skin irritation index was calculated by skin reactivity / n (n: evaluation frequency), skin reactivity was calculated according to the following formula, skin irritation index was determined according to the following table.

After 48 hours of application of each test substance, the skin reaction was assessed by the researcher, and the skin irritation index was calculated. As a result, the final product solution was 0.73 and the finished product dilution solution was 0.29. On the other hand, the excipient was determined to be non-irritating at 0.02.

Subjects' subjective evaluations indicated that one patient had a burning sensation for the stock solution, five itches for the stock solution, and two itching for the dilution of the finished product. Symptoms of adhesion of finished product stock and finished product diluent tended to decrease with time after patch removal.

Subjects with burning in the finished product solution had no symptoms from 24 hours of observation, and subjects with itching gradually improved the symptoms, and the symptoms disappeared at the last observation, 48 hours. There was no burning or burning.

Based on the results of this test, it was confirmed that the dishwashing agent, which is a test substance, has a mild irritation in the state of 5 times dilution with the original solution. However, assuming a 50-fold dilution in actual use, the skin irritation of the test product is not expected to affect the use of the product. The results showed good safety for the skin.

Claims (8)

Detergent composition comprising a burdock fermentation extract and a surfactant. The method of claim 1, wherein the fermentation is one or more of yeast (Saccharomyces cerevisiae), Bacillus subtilis, Acetobacter aceti, or Lactobacillus acidophilus Phosphorus detergent composition. According to claim 1, Burdock fermentation extract is 0.1 to 15% by weight of the total weight of the composition, detergent composition. The composition of claim 1, wherein the surfactant comprises one or more of anionic surfactants, cationic surfactants, nonionic surfactants or zwitterionic surfactants. The composition of claim 4, wherein the composition comprises one or more of the anionic surfactant or nonionic surfactant. The detergent composition of claim 5, wherein the nonionic surfactant is 10 to 45% by weight of the total weight of the anionic surfactant, and the nonionic surfactant is 10 to 45% by weight of the total weight of the composition. The detergent composition according to any one of claims 1 to 6, wherein the detergent composition is for kitchen use. The composition of claim 1, wherein the burdock extract is prepared by a method comprising the following steps:
Providing a burdock extract;
Bacillus bacteria in the burdock extract Inoculating at 0.1-10% (w / v), incubating at 24-35 ° C. for 24-48 hours; And
Purifying the fermented product.

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