Whitening toothpaste capable of effectively removing dental plaque and tartar

Abstract

A whitening toothpaste capable of effectively removing dental plaque and tartar includes cinnamic acid extract, osthole extract, Lactobacillus salivarius fermentation broth, glycerol, sorbitol, propylene glycol, silicon dioxide, sodium carboxymethyl cellulose, sodium lauryl sulfate, sodium fluoride, potassium fluoride or sodium monofluorophosphate and mint powder. In the present invention, the cinnamon and osthole extracting solutions and Lactobacillus salivarius are selected and used for bacteriostatic, tartar removing and whitening effects, fluoride additives are used for removing pigmentation, and dental plaque in a matched manner, and in combination with a toothpaste system, the toothpaste capable of effectively removing dental plaque and tartar is prepared.

Claims

1. A preparation method for a whitening toothpaste capable of effectively removing a dental plaque and a tartar, comprising: S1, weighing a dried cinnamon, performing grinding, then adding water over a resulting material, performing pretreatment with an ultrasonic processor, then adding deionized water, and performing heating to keep a resulting system in a boiling state to obtain a cinnamon extract stock solution; S2, weighing Fructus Cnidii, performing grinding, decocting Cnidium monnieri with water for 5 times for 30-50 min each time, combining a first resulting filtrate, adding ethanol, performing standing, removing precipitates to obtain a second resulting filtrate, then volatilizing the ethanol with a rotary evaporator, adding water to a constant volume of 120 mL to obtain a resulting mixture, adding 40 mL of glycerol into 55 mL of the resulting mixture, continuously performing extraction for 3 times, and taking a glycerol layer solution for later use to obtain a Fructus Cnidii and Cnidium monnieri extracting solution; S3, inoculating a seed solution of Lactobacillus salivarius in a fermentation tank according to an inoculation amount of 3%, performing culture at a constant temperature of 37° C., collecting a fermentation broth cultured to a stable stage, and centrifuging the fermentation broth to remove bacteria after a concentration of the bacteria in the fermentation broth reaches a certain concentration to obtain a Lactobacillus salivarius fermentation broth; S4, adding 80-200 ml of the cinnamon extract stock solution prepared in S1, 50-150 ml of the Fructus Cnidii and Cnidium monnieri extracting solution prepared in S2, and 3-5 mL of the Lactobacillus salivarius fermentation broth prepared in S3 into a vacuum paste maker, weighing an appropriate amount of glycerol, sorbitol, and propylene glycol into the vacuum paste maker, and performing mixing and stirring for 20-40 min to obtain a resulting liquid; S5, weighing 10-15 g of silicon dioxide, 20-25 g of sodium carboxymethyl cellulose, 8-10 g of sodium lauryl sulfate, and 0.3-0.8 g of sodium fluoride, potassium fluoride, or sodium monofluorophosphate, and performing uniform mixing to obtain a resulting powder; and S6, adding the resulting powder prepared in S5 into the vacuum paste maker to be mixed with the resulting liquid prepared in S4, performing stirring for 30 min, then adding 3-5 g of a mint powder, further, turning on a vacuum pump of the vacuum paste maker to start vacuumizing, after performing a vacuum stirring for 30-50 min, turning off the vacuum pump and the vacuum paste maker to stop the vacuum stirring, filling a hose with the whitening toothpaste, and sealing a tail with a self-made tail sealing machine.

2. The preparation method for the whitening toothpaste capable of effectively removing the dental plaque and the tartar according to claim 1, wherein 200-300 g of cinnamon is weighed in S1.

3. The preparation method for the whitening toothpaste capable of effectively removing the dental plaque and the tartar according to claim 1, wherein 10-15 g of Fructus Cnidii is weighed in S2.

4. The preparation method for the whitening toothpaste capable of effectively removing the dental plaque and the tartar according to claim 1, wherein 3-5 g of Cnidium monnieri is weighed in S2.

5. The preparation method for the whitening toothpaste capable of effectively removing the dental plaque and the tartar according to claim 1, wherein the concentration of the bacteria in the fermentation broth in S3 reaches 2.0×10.sup.9-3.0×10.sup.9 cfu/mL.

6. The preparation method for the whitening toothpaste capable of effectively removing the dental plaque and the tartar according to claim 1, wherein 30-50 ml of glycerol, 50-65 ml of sorbitol, and 5-10 ml of propylene glycol are selected and used in S4.

7. A toothpaste prepared by the preparation method according to claim 1.

8. The toothpaste according to claim 7, wherein 200-300 g of cinnamon is weighed in S1.

9. The toothpaste according to claim 7, wherein 10-15 g of Fructus Cnidii is weighed in S2.

10. The toothpaste according to claim 7, wherein 3-5 g of Cnidium monnieri is weighed in S2.

11. The toothpaste according to claim 7, wherein the concentration of the bacteria in the fermentation broth in S3 reaches 2.0×10.sup.9-3.0×10.sup.9 cfu/mL.

12. The toothpaste according to claim 7, wherein 30-50 ml of glycerol, 50-65 ml of sorbitol, and 5-10 ml of propylene glycol are selected and used in S4.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is a diagram showing comparison results of antibacterial annulus of Example 2 and Comparative Example 3 in the present invention with those of commercially available toothpaste.

(2) FIG. 2 is a flow curve of toothpaste prepared in Examples 1-3 and Comparative Examples 1-7 of the present invention.

(3) FIG. 3 is a viscosity curve of the toothpaste prepared in Examples 1-3 and Comparative Examples 1-7 of the present invention.

DETAILED DESCRIPTION OF THE EMBODIMENTS

(4) Lactobacillus salivarius used in the present example is purchased from Shaanxi Feimi Biotechnology Co., Ltd., and number of the Lactobacillus salivarius is 10 billion cfu/g.

(5) Lactobacillus youth used in the present example is purchased from Shaanxi Feimi Biotechnology Co., Ltd., and number of the lactobacillus youth is 10 billion cfu/g.

Example 1

(6) S1, 200 g of dried cinnamon was weighed, grinding was performed, then water over the material was added, pretreatment was performed with an ultrasonic processor, ultrasonic pretreatment was conductive to break a cell wall of the cinnamon raw material and dissolve effective components, then 3 L of deionized water was added, and heating was performed to keep the system in a boiling state for 2 h to obtain a cinnamon extract stock solution;

(7) S2, an osthole extracting solution was prepared: 10 g of high-quality fruit of Fructus Cnidii of umbelliferae was weighed, grinding was performed, 3 g of Cnidium monnieri was decocted with 100 ml of water for 5 times for 30 min each time, filtrate was combined, 60 ml of ethanol was added, standing was performed for 8 h, precipitates were removed to obtain filtrate, then the ethanol was volatilized with a rotary evaporator, water was added to a constant volume of 120 mL, 40 mL of glycerol was added into 55 mL of water, extraction was continuously performed for 3 times, and a glycerol layer solution was taken for later use;

(8) S3, seeds of Lactobacillus salivarius were inoculated in a fermentation tank according to inoculation amount of 3%, culture was performed at constant temperature of 37° C., fermentation broth cultured to a stable stage was collected, and the fermentation broth was centrifuged to remove bacteria after concentration of the bacteria in the fermentation broth was 3.0×109 CFU/mL to obtain Lactobacillus salivarius fermentation broth;

(9) S4, liquid was prepared: 80 ml of cinnamon extracting solution prepared in S1, 50 ml of osthole extracting solution prepared in S2, and 3 mL of Lactobacillus salivarius fermentation broth prepared in S3 were added into a vacuum paste maker, appropriate amount of glycerol, sorbitol and propylene glycol were added into the vacuum paste maker, mixing and stirring were performed for 20 min;

(10) S5, powder was prepared: 10 g of silicon dioxide, 20 g of sodium carboxymethyl cellulose, 8 g of sodium lauryl sulfate, and 0.3 g of sodium fluoride were weighed, and uniform mixing was performed;

(11) S6, the liquid was mixed with the powder: the powder prepared in S5 was added into the vacuum paste maker to be mixed with the liquid prepared in S4, stirring was performed for 30 min, then 3 g of mint powder was added, further, a vacuum pump of the paste maker was turned on to start vacuumizing, after vacuum stirring was performed for 30 min, the vacuum pump and the vacuum paste maker were turned off to stop stirring, a hose was filled with toothpaste, and a tail was sealed with a self-made tail sealing machine.

(12) In Comparative Example 1, except that the cinnamon extracting solution is not added in S3, other parameters are the same as in Example 1.

(13) In Comparative Example 2, except that the osthole extracting solution is not added in S3, other parameters are the same as in Example 1.

(14) The present invention selects Staphylococcus aureus (ATCC6538), Escherichia coli (ATCC25922), Candida albicans (ATCC10231), Porphyromonas gingivalis (ATCC33277) and Streptococcus mutans (ATCC700610) as test strains. With reference to article 7.3 of QB/T2738-2012, a bacteriostatic rate of the toothpaste diluted by 3 times and 90 times with deionized water is tested for 5 min, the test is repeated 5 times, and an average value is taken.

(15) TABLE-US-00001 TABLE 1 Staphylococcus Escherichia Candida Porphyromonas Streptococcus Example 1 aureus coli albicans gingivalis mutans Bacteriostatic 99.85 ± 0.56 99.36 ± 0.23 99.41 ± 018  95.37 ± 1.31 99.12 ± 0.56 rate of 4 times of dilution (%) Bacteriostatic 99.25 ± 0.84 90.23 ± 123  60.36 ± 1.44 55.28 ± 87   60.61 ± 2.35 rate of 90 times of dilution (%)

(16) TABLE-US-00002 TABLE 2 Comparative Staphylococcus Escherichia Candida Porphyromonas Streptococcus example 1 aureus coli albicans gingivalis mutans Bacteriostatic 50.23 ± 1.82 60.34 ± 1.97 40.23 ± 0.89 20.12 ± 2.56 18.42 ± 1.30 rate of 4 times of dilution (%) Bacteriostatic 45.11 ± 0.81 9.184 ± 0.23 15.46 ± 0.52  8.11 ± 0.18  5.34 ± 0.07 rate of 90 times of dilution (%)

(17) TABLE-US-00003 TABLE 3 Comparative Staphylococcus Escherichia Candida Porphyromonas Streptococcus example 1 aureus coli albicans gingivalis mutans Bacteriostatic 65.23 ± 0.91 50.21 ± 0.54 35.87 ± 0.69 40.51 ± 0.27 22.36 ± 0.82 rate of 4 times of dilution (%) Bacteriostatic 23.47 ± 0.25 20.33 ± 0.44 15.32 ± 0.25 13.18 ± 0.74 10.12 ± 0.21 rate of 90 times of dilution (%)

(18) It may be seen from the results in Tables 1, 2 and 3 that the toothpaste prepared in Example 1, Comparative Example 1 and Comparative Example 2 has a bacteriostatic effect on the Staphylococcus aureus, the Escherichia coli, the Candida albicans, the Porphyromonas gingivalis and the Streptococcus mutans after being diluted by 4 times and 90 times, it shows that the toothpaste prepared in Example 1 has the best bacteriostatic effect, and by means of Comparative Examples 1 and 2, it also shows that the cinnamon and osthole extracting solutions have synergistic effect, and the cinnamon and osthole extracting solutions have better bacteriostatic effect. The reason may be that cinnamon contains a large number of active ingredients such as flavonoids, saponins and polysaccharides, which have certain antibacterial effects. However, osthole contains active ingredients such as bornyl isovalerate, which may interact with the active ingredients in the cinnamon, thus making the cinnamon have a better antibacterial effect.

Example 2

(19) S1, a cinnamon extracting solution was prepared with a steam distillation extraction method: 300 g of dried cinnamon was weighed, grinding was performed, then water over the material was added, pretreatment was performed with an ultrasonic processor, ultrasonic pretreatment was conductive to break a cell wall of the cinnamon raw material and dissolve effective components, then 5 L of deionized water was added, and heating was performed to keep the system in a boiling state for 5 h to obtain a cinnamon extract stock solution;

(20) S2, an osthole extracting solution was prepared: 15 g of high-quality fruit of Fructus Cnidii of umbelliferae was weighed, grinding was performed, 5 g of Cnidium monnieri was decocted with 200 ml of water for 5 times for 50 min each time, filtrate was combined, 60 ml of ethanol was added, standing was performed for 8 h, precipitates were removed to obtain filtrate, then the ethanol was volatilized with a rotary evaporator, water was added to a constant volume of 120 mL, 40 mL of glycerol was added into 55 mL of water, extraction was continuously performed for 3 times, and a glycerol layer solution was taken for later use;

(21) S3, seeds of Lactobacillus salivarius were inoculated in a fermentation tank according to inoculation amount of 3%, culture was performed at constant temperature of 37° C., fermentation broth cultured to a stable stage was collected, and the fermentation broth was centrifuged to remove bacteria after concentration of the bacteria in the fermentation broth was 3.0×109 CFU/mL to obtain Lactobacillus salivarius fermentation broth;

(22) S4, liquid was prepared: 200 ml of cinnamon extracting solution prepared in S1, 150 ml of osthole extracting solution prepared in S2, and 5 mL of Lactobacillus salivarius fermentation broth prepared in S3 were added into a vacuum paste maker, appropriate amount of glycerol, sorbitol and propylene glycol were added into the vacuum paste maker, mixing and stirring were performed for 40 min;

(23) S5, powder was prepared: 15 g of silicon dioxide, 25 g of sodium carboxymethyl cellulose, 10 g of sodium lauryl sulfate, and 0.8 g of potassium fluoride were weighed, and uniform mixing was performed;

(24) S6, the liquid was mixed with the powder: the powder prepared in S5 was added into the vacuum paste maker to be mixed with the liquid prepared in S4, stirring was performed for 30 min, then 5 g of mint powder was added, further, a vacuum pump of the paste maker was turned on to start vacuumizing, after vacuum stirring was performed for 50 min, the vacuum pump and the vacuum paste maker were turned off to stop stirring, a hose was filled with toothpaste, and a tail was sealed with a self-made tail sealing machine.

(25) In Comparative Example 3, except that the osthole extracting solution is not added in S3, other parameters are the same as in Example 2. with reference to a test method for antibacterial annuli in Disinfection Technical Guidelines, antibacterial annulus tests for commercially available toothpaste (No. 1), toothpaste prepared in Example 2 (No. 2) and toothpaste prepared in Comparative Example 3 (No. 3) are performed, and experiments are performed in parallel for 5 times, and an average value is taken as the result. FIG. 2 is the experimental result of antibacterial annuli in the present invention, average diameters of antibacterial annuli of the toothpaste prepared in Example 2, the commercially available toothpaste and the toothpaste prepared in Comparative Example 3 is 21 mm, 18 mm and 4 mm in sequence. The diameter of the antibacterial annulus of the toothpaste prepared in Example 2 is obviously larger than that of the commercially available toothpaste, which shows that the toothpaste prepared in Example 2 has higher bacteriostatic activity than the commercially available toothpaste. Comparative Example 3 also has toothpaste with an antibacterial annulus having a diameter of 4 mm, which shows that the mint powder added in S5 has a certain bacteriostatic effect and may form a small antibacterial annulus.

Example 3

(26) S1, a cinnamon extracting solution was prepared with a steam distillation extraction method: 230 g of dried cinnamon was weighed, grinding was performed, then water over the material was added, pretreatment was performed with an ultrasonic processor, ultrasonic pretreatment was conductive to break a cell wall of the cinnamon raw material and dissolve effective components, then 4 L of deionized water was added, and heating was performed to keep the system in a boiling state for 3 h to obtain a cinnamon extract stock solution;

(27) S2, an osthole extracting solution was prepared: 13 g of high-quality fruit of Fructus Cnidii of umbelliferae was weighed, grinding was performed, 4 g of Cnidium monnieri was decocted with 120 ml of water for 5 times for 40 min each time, filtrate was combined, 60 ml of ethanol was added, standing was performed for 8 h, precipitates were removed to obtain filtrate, then the ethanol was volatilized with a rotary evaporator, water was added to a constant volume of 120 mL, 40 mL of glycerol was added into 55 mL of water, extraction was continuously performed for 3 times, and a glycerol layer solution was taken for later use;

(28) S3, seeds of Lactobacillus salivarius were inoculated in a fermentation tank according to inoculation amount of 3%, culture was performed at constant temperature of 37° C., fermentation broth cultured to a stable stage was collected, and the fermentation broth was centrifuged to remove bacteria after concentration of the bacteria in the fermentation broth was 3.0×109 CFU/mL to obtain Lactobacillus salivarius fermentation broth;

(29) S4, liquid was prepared: 150 ml of cinnamon extracting solution prepared in S1, 80 ml of osthole extracting solution prepared in S2, and 5 mL of Lactobacillus salivarius fermentation broth prepared in S3 were added into a vacuum paste maker, appropriate amount of glycerol, sorbitol and propylene glycol were added into the vacuum paste maker, mixing and stirring were performed for 30 min;

(30) S5, powder was prepared: 13 g of silicon dioxide, 22 g of sodium carboxymethyl cellulose, 9 g of sodium lauryl sulfate, and 0.6 g of sodium monofluorophosphate were weighed, and uniform mixing was performed;

(31) S6, the liquid was mixed with the powder: the powder prepared in S5 was added into the vacuum paste maker to be mixed with the liquid prepared in S4, stirring was performed for 30 min, then 4 g of mint powder was added, further, a vacuum pump of the paste maker was turned on to start vacuumizing, after vacuum stirring was performed for 38 min, the vacuum pump and the vacuum paste maker were turned off to stop stirring, a hose was filled with toothpaste, and a tail was sealed with a self-made tail sealing machine.

(32) In Comparative Example 4, except that the sodium carboxymethyl cellulose is not added in S4, other parameters are the same as in Example 3.

(33) In Comparative Example 5, except that the sodium lauryl sulfate is not added in S4, other parameters are the same as in Example 3.

(34) In Comparative Example 6, except that the silicon dioxide is not added in S4, other parameters are the same as in Example 3.

(35) In Comparative Example 7, except that the sodium monofluorophosphate is not added in S4, other parameters are the same as in Example 3.

(36) A flow curve and a viscosity curve reflect flow characteristics of the toothpaste at different shear rates, which determines performance of the toothpaste in preparation, filling and use. The toothpaste is required to have excellent shear thinning characteristics, manifested as pseudoplastic fluid, the better pseudoplasticity, the easier transportation, better stability and more convenient use in a production process.

(37) FIGS. 2 and 3 are the flow curve and viscosity curve of the toothpastes prepared in Examples 1-3 and Comparative Examples 1-7 of the present invention, by means of comparative analysis, it may be seen that all the prepared toothpaste show the rheological characteristics of pseudoplastic fluid, and viscosity gradually decreases with increase of the shear rate, that is, shear thinning. Under shearing action, a three-dimensional network structure in the toothpaste breaks in the direction of shearing action, which makes irregular particles originally suspended in the system be provided in a flow direction, and chain molecules are unwound, stretched and oriented in a driving force direction, which causes the decrease of apparent viscosity.

Example 4

(38) S1, a cinnamon extracting solution was prepared with a steam distillation extraction method: 250 g of dried cinnamon was weighed, grinding was performed, then water over the material was added, pretreatment was performed with an ultrasonic processor, ultrasonic pretreatment was conductive to break a cell wall of the cinnamon raw material and dissolve effective components, then 4.5 L of deionized water was added, and heating was performed to keep the system in a boiling state for 4 h to obtain a cinnamon extract stock solution;

(39) S2, an osthole extracting solution was prepared: 14 g of high-quality fruit of Fructus Cnidii of umbelliferae was weighed, grinding was performed, 4 g of Cnidium monnieri was decocted with 140 ml of water for 5 times for 44 min each time, filtrate was combined, 60 ml of ethanol was added, standing was performed for 8 h, precipitates were removed to obtain filtrate, then the ethanol was volatilized with a rotary evaporator, water was added to a constant volume of 120 mL, 40 mL of glycerol was added into 55 mL of water, extraction was continuously performed for 3 times, and a glycerol layer solution was taken for later use;

(40) S3, seeds of Lactobacillus salivarius were inoculated in a fermentation tank according to inoculation amount of 3%, culture was performed at constant temperature of 37° C., fermentation broth cultured to a stable stage was collected, and the fermentation broth was centrifuged to remove bacteria after concentration of the bacteria in the fermentation broth was 3.0×109 CFU/mL to obtain Lactobacillus salivarius fermentation broth;

(41) S4, liquid was prepared: 180 ml of cinnamon extracting solution prepared in S1, 110 ml of osthole extracting solution prepared in S2, and 5 mL of Lactobacillus salivarius fermentation broth prepared in S3 were added into a vacuum paste maker, appropriate amount of glycerol, sorbitol and propylene glycol were added into the vacuum paste maker, mixing and stirring were performed for 34 min;

(42) S5, powder was prepared: 14 g of silicon dioxide, 24 g of sodium carboxymethyl cellulose, 9 g of sodium lauryl sulfate, and 0.4 g of sodium monofluorophosphate were weighed, and uniform mixing was performed;

(43) S6, the liquid was mixed with the powder: the powder prepared in S5 was added into the vacuum paste maker to be mixed with the liquid prepared in S4, stirring was performed for 30 min, then 4.4 g of mint powder was added, further, a vacuum pump of the paste maker was turned on to start vacuumizing, after vacuum stirring was performed for 40 min, the vacuum pump and the vacuum paste maker were turned off to stop stirring, a hose was filled with toothpaste, and a tail was sealed with a self-made tail sealing machine.

(44) In Comparative Example 8, except that the sodium monofluorophosphate is not added in S4, other parameters are the same as in Example 4.

(45) In Comparative Example 9, except that the Lactobacillus salivarius fermentation broth is not added in S4, other parameters are the same as in Example 1.

(46) In Comparative Example 10, except that the Lactobacillus salivarius fermentation broth is replaced with lactobacillus youth fermentation broth in S4, other parameters are the same as in Example 1.

(47) Experiments show that the use of toothpaste with fluoride may reduce probability of oral diseases. Appropriate use of the toothpaste with fluoride by teenagers and the elderly is good for teeth. The biggest difference between the present invention and ordinary toothpaste lies in addition of bactericidal cinnamon and osthole extracting solutions, which has a bactericidal effect and may relieve the oral diseases to a certain extent, and the advantages of the present invention may be better brought into play by combining trace fluorine doping with plant additives.

(48) A detection method and judgment basis for soluble fluorine and free fluorine involved in the present invention are the methods provided in the national standard Toothpaste (GB/8372-2017) for detection.

(49) TABLE-US-00004 TABLE 4 Fluorine-containing Content range Standard Toothpaste species (%) requirements (%) Example 3 Soluble fluorine 0.01-0.03 0.05-0.15 Free fluorine 0.02-0.05 0.05-0.15 Example 4 Soluble fluorine 0.03-0.05 0.05-0.15 Free fluorine 0.02-0.04 0.05-0.15 Comparative Soluble fluorine 0 0.05-0.15 example 7 Free fluorine 0 0.05-0.15 Comparative Soluble fluorine 0 0.05-0.15 example 8 Free fluorine 0 0.05-0.15

(50) Whitening Effect Test 1. Test samples: toothpaste prepared in Examples 1-4 and Comparative Examples 1-2 and 9-10 and whitening toothpaste on the market; 2. Experimental process: 2.1 Test objects: 270 volunteers aged 30-50 with exogenous tooth stains are selected, and randomly divided into 9 groups with 30 people in each group; 2.2 Test method: All volunteers are given the same soft toothbrush, and use the test samples for brushing teeth separately, once in the morning and once in the evening, for two minutes each time, and the volunteers are required to keep other usual oral hygiene habits, daily diet, smoking and other habits. Clinical examination is performed at baseline, the fourth week and the eighth week, and is completed by the same examiner. Data are statistically analyzed by T-test, two-sided test is performed, and a test level a is 0.05, with the results seen in Table 5. 2.3 Evaluation method: Tooth stains are evaluated by Lobene stain index, and the size and degree of stains are evaluated by the number of 0-3.

(51) Lobene Stain Index Grading Score: 0: no stain exists; 1: the stains do not exceed ⅓ of surfaces of teeth, and the stains are mild (yellow or yellowish brown); 2: the stains do not exceed ⅔ of the surfaces of the teeth, and the stains are moderate (moderate brown); and 3: the stains exceed ⅔ of the surfaces of the teeth, and the stains are severe (dark brown or black). 3. Test results: see Table 5 for specific test results.

(52) TABLE-US-00005 TABLE 5 Stain index Group n Baseline Fourth week Eighth week Example 1 group 30 2.87 ± 0.51 2.34 ± 0.84 1.84 ± 0.56 Example 2 group 30 2.86 ± 0.49 2.45 ± 0.78 2.26 ± 0.81 Example 3 group 30 2.88 ± 0.64 2.51 ± 0.99 2.24 ± 0.68 Example 4 group 30 2.87 ± 0.56 2.36 ± 0.87 2.05 ± 1.02 Comparative 30 2.85 ± 0.52 2.80 ± 0.79 2.75 ± 0.77 Example 1 group Comparative 30 2.88 ± 0.55 2.79 ± 0.58 2.75 ± 0.57 Example 2 group Comparative 30 2.95 ± 0.88 2.93 ± 1.32 2.87 ± 0.97 Example 9 group Comparative 30 2.93 ± 0.68 2.85 ± 1.11 2.81 ± 0.81 Example 10 group Ordinary 30 2.93 ± 0.79 2.45 ± 0.58 2.13 ± 0.88 toothpaste control group

(53) It may be seen from Table 5 that the toothpaste prepared in Examples 1-4 of the present invention has a remarkable tooth whitening effect, especially, the whitening effect in Example 1 is the best, and therefore Example 1 is the best example of the present invention. However, in Comparative Examples 1-2 and 9, the cinnamon extracting solution, the osthole extracting solution and Lactobacillus salivarius are removed separately, which causes significantly reduced whitening effect; however, in Comparative Example 10, the whitening effect of the samples is not improved after the Lactobacillus salivarius fermentation broth is replaced with lactobacillus youth fermentation broth, which shows that not all probiotics may match the cinnamon and osthole extracting solutions to achieve the whitening effect, and also shows that the three have a certain synergistic effect and may achieve antibacterial, tartar removing and whitening effects. However, the whitening effect in Example 1 is the best, which shows that the synergistic effect of the three is the largest under the proportion in Example 1.

(54) The above examples are merely used for expressing specific embodiments of the present invention, their descriptions are specific and detailed, but they cannot be interpreted as limiting the scope of protection of the present invention. It should be noted that any other variations, modifications, substitutions, combinations and simplifications made without departing from the spirit essence and principles of the present invention are equivalent substitutions to those of ordinary skill in the art, and will fall within the scope of protection of the present invention.