CN101341934B - Citrus fruit fly food attractant - Google Patents
Citrus fruit fly food attractant Download PDFInfo
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Abstract
The invention discloses citrus fruit fly food attractant which consists of components in the following weight percent: 1 percent to 10 percent of substance with fruit aroma, 10 percent to 50 percent of solvent, 40 percent to 80 percent of nutrient and 1 percent to 10 percent of preservative. The substance with fruit aroma refers to the substance with volatile aroma extracted from fruit or that similar to the substance with volatile aroma. The attractant has very strong attracting effect; the ratio of the attracted male flies to female flies meets the citrus fruit fly fruit garden naturally group sex ratio; the attractant can obviously reduce the harm produced by egg laying of the female citrus fruit flies and effectively prevent citrus fruit flies, which is good for the continuous high-efficiency production of the fruit garden.
Description
Technical field
The present invention relates to insect attractant, specifically, relate to a kind of citrus fruit fly food attractant.
Background technology
Citrus fruit fly is commonly called as fruit bat, awns fly, moth fruitworm, pin honeybee etc., worldwide crushing fruit insect.This worm originates in Indonesia and Malaysia, mainly betides the torrid zone or subtropical zone, mainly is distributed in the Pacific region, Hawaii, America, Guam, Bhutan, Australia, SOUTHERN CHINA, Taiwan, north India, Burma and Thailand the north.This worm is imported China mainland in recent years into, is distributed in provinces and regions such as Fujian, Hainan, Guangdong, Guangxi, Hunan, Guizhou, Yunnan, Sichuan.At present oneself in south China, the southwest sharply spreads year by year, wildness.
This worm host range is very extensive; More than the 150 kind of fruit such as guava, carambola, loquat, Portugal, mango, manaca, blue or green jujube, wax-apple, citrus of mainly causing harm; In addition, also endanger more than 250 kind of fruit tree of 46 sections, vegetables such as Calusena lansium, Portugal, apple, apricot, capsicum, red eggplant, sponge gourd, balsam pear.
The female adult of citrus fruit fly lays eggs and in fruit, causes harm, and causes that fruit rots, shedding, has a strong impact on the output and the quality of fruit.Adult lays eggs in fruit, causes local pulp organization softening; Larval feeding pulp, secondary, microbial infects fruit tissue and rots.Wherein larva cause harm the most serious.This worm reproductive capacity is strong, growth cycle short, generation overlap, so cause harm throughout the year, especially at southern china the part fruits and vegetables is almost had no harvest.
In existing orchard production practices; In order to reduce the influence of citrus fruit fly to fruits and vegetables output, use chemical pesticide is topmost means of prevention always, owing to too much, overfrequency use the chemical pesticide of high poison, high residual hazard and broad spectrum activity; The situation of abuse chemical pesticide has been brought serious consequence; As make citrus fruit fly control be tending towards complicated and difficult, and the health that is also threatening people and animals simultaneously, whole orchard ecology system suffers serious upset; Also cause the residues of pesticides problem of various fruits also very outstanding simultaneously, the quality of fruit is descended.These problems have seriously restricted Agricultural Development, are badly in need of the novel Prevention Technique that a cover is applicable to the citrus fruit fly of sustainable agriculture development.
At present, attractant for juxiaoshi fly mainly is sex attractant (methyl eugenol, a cue-lure) both at home and abroad.Sex attractant can only be trapped and killed the fraction male worm and the possibility that lures collection is at a distance arranged, and the female worm of citrus fruit fly can repeatedly be repeated mating, only mating just can lay eggs continuously to cause harm and reach 27 days once.And the known citrus fruit fly complex kind in the whole world has reached 75 kinds, and wherein 35 kinds trend towards cue-lure, and 26 kinds trend towards methyl eugenol, and remaining 14 kinds are not all had tangible taxis to cue-lure and methyl eugenol.Therefore, sex attractant can only reduce the female worm mating rate of citrus fruit fly.200410051506.1), citrus fruit fly slow-release attractant (application number: 200410026928.3), attractant for juxiaoshi fly (application number: 200510048764.9), a kind of attractant for juxiaoshi fly (application number: all be to be principal component 200610037490.8) domestic oneself application fourfold correlation patent: a kind of attractant for juxiaoshi fly (application number: with the sex attractant methyl eugenol.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art exists, a kind of citrus fruit fly food attractant that can efficiently lure citrus fruit fly, environmental protection is provided.
A kind of citrus fruit fly food attractant is made up of following component and percentage by weight: fruit aroma material 1～10%, solvent 10～50%, nutritional agents 40%～80%, anticorrisive agent 1%～10%; Said fruit aroma material is meant the volatile flavor compounds that from fruit, extracts or the analog of this volatile flavor compounds.
In above-mentioned citrus fruit fly food attractant, the preferred blue or green fragrant type of fruit aroma material of said fruit aroma material, fragrant and sweet type of fruit aroma material, fragrant type of fruit aroma material of vegetables, the fragrant type fruit aroma material of fermentation or its mixture.
In above-mentioned citrus fruit fly food attractant, the said blue or green fragrant type of preferred hexyl acetate of fruit aroma material, butyric acid leaf-alcohol ester, caproic acid leaf-alcohol ester, isovaleric acid leaf-alcohol ester, propionic acid leaf-alcohol ester, terpinyl propionate, butyl butyrate, butyl isobutyrate, cognac oil, hexyl 2-methylbutyrate, ethyl valerate, iso-amyl iso-valeriate, hexanal, anti--the 2-hexenoic aldehyde, jasmonal H, ocimenum, β-carypohyllene, lemon oil, hexanol, citronellol.
In above-mentioned citrus fruit fly food attractant, the said fragrant and sweet type of preferred cinnamic acid methyl esters of fruit aroma material, ethyl cinnamate, fourth position decalactone, cinnamyl cinnamate, isoamyl acetate, acetate leaf-alcohol ester, butyl acetate, benzyl propionate, amyl butyrate, cyclohexyl propionate, isoamyl butyrate, cyclohexyl isovalerate, d-citrene, australene, piperonal, furfural, vanillic aldehyde, Ethyl vanillin, furanone, ethyl maltol, maltol, caryophyllus oil.
In above-mentioned citrus fruit fly food attractant, fragrant type of preferred dimethyl sulfide of fruit aroma material of said vegetables, methyl thiobutyrate, dimethyl disulfide, NSC 97324.
In above-mentioned citrus fruit fly food attractant, fragrant type of preferred ethyl hexanoate of fruit aroma material of said fermentation, ethyl acetate, ethyl caprilate, second idol cigarette, diacetyl, ethyl isobutyrate, isoamyl propionate, butyl iso valerate, ethyl acetoacetate, methyl caprylate, ethyl caprilate, methyl caproate, benzyl carbinol, phenethyl acetate, phenylethyl propionate, B position violet ketone, α-Zi Luolantong, isobutyl acetate, citronellyl acetate, benzyl acetate, attar of rose, linalool, isoamyl alcohol, geraniol, rhodinol.
In above-mentioned citrus fruit fly food attractant, the mixture of one or more in said solvent preferably glycerine, propane diols, the ethanol.
In above-mentioned citrus fruit fly food attractant, the mixture of one or more in the preferred carbohydrate of said nutritional agents, protein hydrolysate class, the bacterium class material; Said carbohydrate is granulated sugar, sugar nibs, brown granulated sugar, brown sugar, brown powdered sugar, honey, molasses or fructose; Said protein hydrolysate class is casein, gelatin or Saccharomyces cerevisiae; Said bacterium class material is enterobacter cloacae, six post enterobacter agglomerans, marine bacteria, Fa Shi citric acid bacillus or Kluyvera cryocrescens.
In above-mentioned citrus fruit fly food attractant, the mixture of one or more in the preferred sorbic acid of said anticorrisive agent, potassium sorbate, calcium sorbate, benzoic acid, Sodium Benzoate, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, P-hydroxybenzoic acid third fat, the parahydroxybenzoate butyl.
Compared with prior art; The present invention has following beneficial effect: the present invention according to host plant-insect coevolution theoretical with the citrus fruit fly adult eclosion after need to get sugar class, amino acids, protide principle as nutritional supplementation ability mate and oviposit through 12～120 days; Utilization headspace solid-phase microextraction-gas chromatography mass spectrometry technical point is separated out after citrus fruit fly has a liking for the volatile materials of fruit (like guava, carambola etc.) most; Substitute natural volatile materials with synthetics or plant machining object (extract, extractive matter etc.), form get desired nutritional material carbohydrate behind food location material and the adult eclosion, protide and the anticorrisive agent that are superior to the fruit allure and be formulated as citrus fruit fly food attractant.This citrus fruit fly food attractant mainly is made up of fruit aroma material (fruit volatile materials or its similar substitute) and nutritional agents (nutritional supplementation material); Can effectively lure citrus fruit fly male and female imago feeding, apply to its field control after forming poison bait with mixed pesticide.This lure has the extremely strong effect that lures to citrus fruit fly male and female adult, and the female-male proportion of being lured meets citrus fruit fly orchard nature population sex ratio, can significantly reduce the harm of laying eggs of the female worm of citrus fruit fly; Reach the purpose of effective control; Efficiently, pollution-free, help the orchard and continue High-efficient Production.
The specific embodiment
Embodiment 1
Fruit aroma substance weight percentage (%) is: 4.93.Its constituent and percentage by weight (%) are: caproic acid leaf-alcohol ester 1.178, isovaleric acid leaf-alcohol ester 0.437, terpinyl propionate 0.232, butyl butyrate 0.015, jasmonal H 0.011; Ocimenum 0.002, hexanol 0.023, ethyl cinnamate 1.653, cinnamyl cinnamate 0.855, isoamyl acetate 0.228; Benzyl propionate 0.023, cyclohexyl isovalerate 0.106, furfural 0.023, vanillic aldehyde 0.001, ethyl maltol 0.001; Dimethyl sulfide 0.005, methyl thiobutyrate 0.010, ethyl hexanoate 0.038, ethyl caprilate 0.034, diacetyl 0.015; Ethyl caprilate 0.001, phenethyl acetate 0.019, geraniol 0.001, attar of rose 0.004, α-Zi Luolantong 0.015.
Solvent weight percent (%) is: propane diols 14.07.
Nutritional agents percentage by weight (%) is: casein 21.6, fructose 21.5, brown granulated sugar 25.8, six post enterobacter agglomerans 3.2.
Anticorrisive agent percentage by weight (%) is: potassium sorbate 3.5, parahydroxybenzoate butyl 5.4.
Compound method: the 1. preparation of fruit aroma material: take by weighing respectively by each chemical composition shared percentage by weight in prescription under the normal temperature and pressure, mix and fully stir the back sealing; 2. after the fruit odoring substance fully reacts, take by weighing each material in proper order by the interpolation of nutritional agents, anticorrisive agent and be formulated as citrus fruit fly food attractant and sealing.
Embodiment 2
Fruit aroma substance weight percentage (%) is: 3.41.Its constituent and percentage by weight (%) are: hexyl acetate 0.754, and propionic acid leaf-alcohol ester 0.601, anti--2-hexenoic aldehyde 0.18, citronellol 0.001, hexyl 2-methylbutyrate 0.194; Cognac oil 0.027, cinnamic acid methyl esters 1.132, cinnamyl cinnamate 0.284, cyclohexyl propionate 0.018, furanone 0.002; Isoamyl butyrate 0.052, australene 0.003, Ethyl vanillin 0.001, second idol cigarette 0.001; Benzyl propionate 0.034, dimethyl sulfide 0.007, methyl thiobutyrate 0.059, ethyl isobutyrate 0.007; Methyl caprylate 0.020, phenylethyl propionate 0.027, attar of rose 0.005, geraniol 0.001.
Solvent weight percent (%) is: propane diols 4.612, ethanol 14.478.
Nutritional agents percentage by weight (%) is: honey 16.4, brown granulated sugar 35.5, gelatin 12, enterobacter cloacae 8.1
Anticorrisive agent percentage by weight (%) is: methyl p-hydroxybenzoate 3.2, sorbic acid 2.3.
Compound method: with embodiment 1.
Embodiment 3
Fruit aroma substance weight percentage (%) is: 6.694.Its constituent and percentage by weight (%) are: hexyl acetate 1.656, isovaleric acid leaf-alcohol ester 1.224, propionic acid leaf-alcohol ester 0.288, hexyl 2-methylbutyrate 0.054, ethyl valerate 0.029; Hexanal 0.032, anti--2-hexenoic aldehyde 0.001, lemon oil 0.001, citronellol 0.002, cinnamic acid methyl esters 1.871; Ethyl cinnamate 0.565, cyclohexyl propionate 0.288, isoamyl butyrate 0.36, d-citrene 0.115, furfural 0.002; Vanillic aldehyde 0.002, caryophyllus oil 0.005, furanone 0.018, ethyl acetate 0.043, second idol cigarette 0.029; Butyl iso valerate 0.005, methyl caproate 0.018, dimethyl sulfide 0.011, dimethyl disulfide 0.054, linalool 0.003; Isoamyl alcohol 0.001, benzyl acetate 0.004, B position violet ketone 0.001, phenylethyl propionate 0.005, benzyl carbinol 0.007.
Solvent weight percent (%) is: ethanol 29.306.
Nutritional agents percentage by weight (%) is: brown granulated sugar 50.6, Saccharomyces cerevisiae 5.32, marine bacteria 1.5, Fa Shi citric acid bacillus 2.6.
Anticorrisive agent percentage by weight (%) is: Sodium Benzoate 1.56, sorbic acid 2.42.
Compound method: with embodiment 1.
Embodiment 4
Fruit aroma substance weight percentage (%) is: 7.209.Its constituent and percentage by weight (%) are: hexyl acetate 0.6, butyric acid leaf-alcohol ester 1.2, butyl isobutyrate 0.615, cognac oil 0.240, iso-amyl iso-valeriate 0.785; Hexanal 1.290, β-carypohyllene 0.1, lemon oil 0.06, cinnamic acid methyl esters 1.85, fourth position decalactone 0.13; Butyl acetate 0.06, amyl butyrate 0.04, australene 0.001, piperonal 0.007, Ethyl vanillin 0.002; Maltol 0.001, dimethyl disulfide 0.01, NSC 97324 0.06, second idol cigarette 0.03, isoamyl propionate 0.04; Ethyl acetoacetate 0.005, benzyl carbinol 0.015, B position violet ketone 0.001, citronellyl acetate 0.065, rhodinol 0.002.
Solvent weight percent (%) is: propane diols 7.521, ethanol 35.27.
Nutritional agents percentage by weight (%) is: casein 6.95, six post enterobacter agglomerans 1.35, granulated sugar 28, brown sugar 12.
Anticorrisive agent percentage by weight (%) is: calcium sorbate 1.45, ethyl p-hydroxybenzoate 0.25.
Compound method: with embodiment 1.
Embodiment 5
Fruit aroma substance weight percentage (%) is: 8.369.Its constituent and percentage by weight (%) are: butyric acid leaf-alcohol ester 1.108, isovaleric acid leaf-alcohol ester 2.586, butyl butyrate 0.361, cognac oil 0.352, hexanal 0.235; Iso-amyl iso-valeriate 0.049, anti--2-hexenoic aldehyde 0.008, ethyl valerate 0.012, ethyl cinnamate 1.556, cinnamyl cinnamate 1.373; Acetate leaf-alcohol ester 0.073, amyl butyrate 0.037, isoamyl butyrate 0.020, piperonal 0.001, d-citrene 0.001; Cyclohexyl isovalerate 0.129, Ethyl vanillin 0.002, maltol 0.001, dimethyl disulfide 0.040, methyl trisulfide ether 0.087; Ethyl hexanoate 0.146, second idol cigarette 0.006, ethyl isobutyrate 0.010, ethyl caprilate 0.005; Ethyl acetoacetate 0.004, benzyl carbinol 0.102, phenylethyl propionate 0.049, α-Zi Luolantong 0.003; Isobutyl acetate 0.005, linalool 0.006, geraniol 0.001, citronellyl acetate 0.001.
Solvent weight percent (%) is: glycerine 8.66, ethanol 24.971.
Nutritional agents percentage by weight (%) is: sugar nibs 35.6, honey 14.5, gelatin 2.8, Saccharomyces cerevisiae 1.08, enterobacter cloacae 1.04.
Anticorrisive agent percentage by weight (%) is: potassium sorbate 1.12, benzoic acid 0.36, ethyl p-hydroxybenzoate 1.5.
Compound method: with embodiment 1.
Utilization headspace solid-phase microextraction-gas chromatography mass spectrometry technical point is separated out the volatile ingredient that citrus fruit fly is had a liking for fruit (like guava, carambola etc.) most; According to the blending principle; Utilization synthetics and plant machining object (plant extracts, plant extractive matter etc.) substitute natural volatile materials and are formulated as fruit volatile materials and synthetic substitute thereof; Add nutritional supplement carbohydrate, protide as nutritional agents; Anticorrisive agent is mixed with citrus fruit fly food attractant, applies to field control after forming poison bait with mixed pesticide.Concrete main points are described below:
Test Example 1 guava fruit analysis of volatile components
Headspace solid-phase microextraction-gas chromatography mass spectrometry technology: 1, sample preparation: the bright appearance of guava is smashed to pieces with tissue, gets 20g in 20ml sealing head space sample bottle, sealing.2, measure: manual SPME injector 100 μ m dimethyl silicone polymer (PDMS) extracting head, enrichment 30min under the room temperature in 210 ℃ of vaporizer desorption 3min sample introductions, carries out gas chromatography-mass spectrography (GC/MS) analysis.Through computer search, contrast mass spectral database collection of illustrative plates is identified volatile chemical component, uses the relative amount that the chromatographic peak area normalization method is measured each composition, and the result sees table 1.
Gas-chromatography and mass spectrum condition.GC conditions: column length 30m, internal diameter 0.25mm; Temperature programming: 45 ℃ of initial temperatures, stop 1min, rise to 190 ℃ with 3 ℃/min, stop 1min; 250 ℃ of detector (FID) temperature, 210 ℃ of injector temperatures, carrier gas is He, flow velocity is 1ml/min, does not shunt; The mass spectrum condition: the mass spectrometer interface temperature is 260 ℃, the mass spectrum condition: 200 ℃ of ion source temperatures, and ionization mode EI, electron energy 70eV, the quality of scanning scope is 35～335amu.
Table 1 guava analysis of volatile components result
According to blending art principle, see that from the fragrance analysis result of the guava of table 1 fragrance of guava can be divided into substantially: blue or green fragrant 30～40%; Fragrant and sweet 20～30%; Vegetables fragrant 10～15%; Fermentation fragrant 5～10%; The fragrance of a flower 5～10%.Wherein green grass or young crops is fragrant, fragrant and sweet is the main body note, constitutes the basic framework of guava fragrance, and fermentation is fragrant, the fragrance of a flower then is auxiliary note, and vegetables perfume is basic note.
Then according to the fragrance of guava, select the spices similar, set up the fruit aroma material that is superior to the fruit allure with it.
1.1 it is blue or green fragrant
Blue or green perfume plays body note in the fruit aroma material, can be divided into fruit green grass or young crops, Ye Qing etc.Available material such as following table 2.
1.2 it is fragrant and sweet
Fragrant and sweet is one type of very important in fruit aroma material body note, has that fruit is sweet, sweet, milk is sweet, ketone is sweet etc.Existing fruit is sweet in the guava essence, milk is sweet, sweet setting off, available material such as following table 3 are arranged again.
The blue or green perfume material of table 2
| Material name | Dissolubility | Organoleptic feature |
| Hexyl acetate | Water insoluble, be soluble in organic solvents such as ethanol | Has blue or green fragrant, fragrant and sweet, fruital |
| Butyric acid leaf-alcohol ester | Be dissolved in alcohol hardly, with essential oil can be miscible | Has blue or green fragrant, fruital |
| Caproic acid leaf-alcohol ester | Water-soluble hardly, dissolve in pure and mild essential oil | Have strong volatility, sweet fruital, blue or green fragrant, wax is fragrant, aroma, balm are fragrant |
| Isovaleric acid leaf-alcohol ester | Water-soluble hardly, dissolve in pure and mild grease | Has blue or green fragrant, fruital |
| Propionic acid leaf-alcohol ester | Water-soluble hardly, dissolve in organic solvents such as ethanol | Have blue or green fragrant, fruital, and the taste of apple, living pears, leaf is arranged |
| Terpinyl propionate | Dissolve in organic solvents such as ethanol | Have the fragrance of a flower, fragrant, blue or green fragrant, the fruital of lavender |
| Butyl butyrate | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Have sweet fresh fruital, diffusivity is strong, and sweet fruity is arranged after the dilution |
| Butyl isobutyrate | Water insoluble, dissolve in organic solvents such as ethanol | Has sweet fruital and aroma, ester perfume |
| Cognac oil | Water insoluble, dissolve in organic solvents such as ethanol | Have fruital, blue or green fragrant, wax is fragrant.Certain extension is arranged, but fragrance lastingly a little less than |
| Hexyl 2-methylbutyrate | Water-soluble hardly, dissolve in organic solvents such as ethanol | Have the blue or green fragrance of strong fruit, tropical fruit (tree) fragrance is arranged in the fruital, contain wax perfume (or spice), the banksia rose and Xin Xiang in the bottom note |
| Ethyl valerate | Denier is water-soluble, is dissolved in organic solvents such as ethanol, ether | Has sweet fruital, ester perfume |
| Iso-amyl iso-valeriate | Denier is water-soluble, is dissolved in organic solvents such as ethanol | Have sweet fruital, blue or green fragrant, ester is fragrant |
| Hexanal | Denier is water-soluble, is dissolved in organic solvents such as ethanol | Have blue or green perfume, Ye Xiang, fruital, the banksia rose |
| Instead-the 2-hexenoic aldehyde | Water insoluble, dissolve in organic solvents such as ethanol | Have blue or green fragrant, aldehyde is fragrant, fruital, Xin Xiang, fat are fragrant |
| Jasmonal H | Water insoluble, dissolve in organic solvents such as ethanol | Have blue or green fragrant, powder is fragrant, the fragrance of a flower, fresh and sweet and fruit smell |
| Ocimenum | Water insoluble, dissolve in organic solvents such as ethanol | Has blue or green perfume (or spice), tropical fruital, fragrant, the banksia rose fragrance of terpene |
| β-carypohyllene | Water insoluble, dissolve in organic solvents such as ethanol | Have Xin Xiang, the banksia rose, hesperidic |
| Lemon oil | Has brisk, fresh fresh and sweet fruital | |
| Hexanol | Be slightly soluble in water, can be dissolved in ethanol and ether | Have blue or green perfume, fruital, sweet-smelling, fragrant and sweet, ether is fragrant |
| Citronellol | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Have blue or green perfume, the fragrance of a flower, hesperidic, rose |
The fragrant and sweet raw material of table 3
| Material name | solubility | organoleptic characteristics |
| Gui methyl | soluble in alcohol, ether, benzene, glycerin, Shi Que, propylene glycol | with sweet fruits, resins aroma taste |
| Gui ethyl | insoluble in water, soluble in ethanol and other organic solvents | with green fragrant, sweet, fruity, spicy, pink fragrant, sweet honey aroma |
| Ding Decalactone | slightly soluble in water, soluble in ethanol and other organic solvents | has a sweet, fruity, creamy fragrant, |
| Gui Gui acid ester | insoluble in water and glycerol, soluble in ethanol other organic solvents | with sweet, resin aroma taste |
| iso-amyl acetate | almost insoluble in water, propylene glycol, glycerol, soluble in ethanol and other organic solvents | with a strong fruit aroma with sweet and sour |
| acid Leaf alcohol ester | almost insoluble in water, soluble in ethanol and other organic solvents | with Fresh sweet and fruity, and apples, pears and melons nuances |
| butyl acetate | slightly soluble in water, soluble in ethanol and other organic solvents | with a strong fruit aroma, fragrant short, diffusion and strong. |
| Benzyl propionate | Water insoluble, be dissolved in organic solvents such as ethanol | Have the smell of jasmin, blue or green fragrant, fresh and sweet and ripe pineapple, peach, apricot, berry, fragrance remaining time is long. |
| Amyl butyrate | Water insoluble, propane diols, glycerine are dissolved in organic solvents such as ethanol | Have sweet fruital, have tropical note |
| Cyclohexyl propionate | Dissolve in organic solvents such as ethanol | Has the fragrant note of fragrant and sweet, fruital, blue or green perfume (or spice) and wax |
| Isoamyl butyrate | Dissolve in organic solvents such as ethanol | Have sweet fruital, fragrant and sweet, ester is fragrant, green grass or young crops is fragrant |
| Cyclohexyl isovalerate | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Has sweet fruit bottom note |
| The d-citrene | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Have fragrant and sweet, hesperidic, lemonene |
| Australene | Water insoluble, be dissolved in organic solvents such as ethanol | Has pine, resin-like fragrance |
| Piperonal | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Has fennel, powder perfume, the fragrance of a flower, fruital, coconut, cream, beans perfume |
| Furfural | Organic solvents such as water-soluble and ethanol | Have fragrant and sweet, the banksia rose, fragrant, the camerlsed of bread |
| Vanillic aldehyde | Be slightly soluble in water and glycerine, can be dissolved in ethanol, propane diols and oil | Have fragrant and sweet, vanilla, creamy |
| Ethyl vanillin | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Have vanilla, newborn ester and fresh and sweet smell |
| Caryophyllus oil | Has Xin Xiang and eugenol characteristic fragrance | |
| Ethyl maltol | Be slightly soluble in water, be dissolved in ethanol etc. | Have sweet white sugar, caramel, jam, strawberry aroma |
| Maltol | Be slightly soluble in water, propane diols, glycerine, be dissolved in ethanol | Has fragrant and sweet, fruital, caramel fragrance |
| Furanone | Be dissolved in ethanol and propane diols | Has fragrant and sweet, fruital, caramel fragrance |
1.3 vegetables are fragrant
This fragrance generally all is made up of sulfur-containing compound.Available raw material such as following table 4
Table 4 vegetables perfume material
| Material name | Dissolubility | Organoleptic feature |
| Dimethyl sulfide | Be dissolved in ethanol and ether, water insoluble | Has vegetables fragrance |
| Dimethyl disulfide | Water insoluble, be dissolved in ethanol and oils | Has strong onion smell |
| NSC 97324 | Has meat perfume (or spice), onion, vegetables appearance fragrance | |
| Methyl thiobutyrate | Have cheese, tomato, sulphide smell |
1.4 fermentation is fragrant
Fermentation perfume (or spice) plays auxiliary fragrance effect, available raw material such as following table 5
Table 5 fermentation perfume material
| Material name | Dissolubility | Organoleptic feature |
| Ethyl hexanoate | Water insoluble, be dissolved in organic solvents such as ethanol | Have strong sweet fruital, have at the bottom of the fragrance of a flower and transfer, extension is strong, and fragrance is not lasting |
| Ethyl acetate | Be slightly soluble in water, be dissolved in organic solvents such as ethanol, propane diols, glycerine | Have ether perfume (or spice), sweet fruit township also has wine appearance taste simultaneously, and fragrance is not lasting. |
| Ethyl caprilate | Water insoluble, be dissolved in organic solvents such as ethanol | Has fragrant, the sweet aroma of wax perfume (or spice), mould perfume (or spice), fruital, creamy, milk |
| Second idol cigarette | Organic solvents such as water-soluble and ethanol, propane diols | Have fragrant and sweet, dairy produce is fragrant, and have fat greasy breath |
| Diacetyl | Be dissolved in the ethanol organic solvent | Smell with fragrant and sweet, cream, butter |
| Ethyl isobutyrate | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Taste with sweet fruital, ether perfume (or spice) and Rum |
| Isoamyl propionate | Water insoluble, be dissolved in organic solvents such as ethanol | Have banana, jackfruit, apple, apricot, plum, plum, muskmelon perfume, and light and ripe tropical fruit (tree) note |
| Butyl iso valerate | Water insoluble, be dissolved in organic solvents such as ethanol | It is fragrant to have sweet mature fruit,, some blue or green perfume (or spice) and mould perfume (or spice) |
| Methyl caproate | Water insoluble, be dissolved in organic solvents such as ethanol | Ether appearance breath with volatilization |
| Methyl caprylate | Water-soluble hardly, dissolve in organic solvents such as ethanol | Strong fruit is fragrant, and the aroma of light fermentation is arranged |
| Ethyl caprilate | Water insoluble, dissolve in organic solvents such as ethanol | Has fragrant, the sweet aroma of wax perfume (or spice), mould perfume (or spice), creamy, milk |
| Ethyl acetoacetate | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Aroma smell with characteristic ether appearance |
1.5 the fragrance of a flower
Guava taste fragrance of a flower note is a lot, available raw material such as following table 6
Table 6 fragrance of a flower raw material
| Material name | Dissolubility | Organoleptic feature |
| Benzyl carbinol | Little water insoluble, can be miscible with oil with ethanol | Has the fresh and sweet rose appearance fragrance of a flower |
| Phenethyl acetate | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Have fruital, the fragrance of a flower, honey and tropical fruit (tree) fragrance, |
| Phenylethyl propionate | Water insoluble, be dissolved in organic solvents such as ethanol | Have sweet rose, fruit perfume (or spice) and raspberry, strawberry local flavor |
| B position violet ketone | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Have fruit perfume (or spice), the banksia rose, violet incense, blue or green fragrant, berry is fragrant |
| α-Zi Luolantong | Be slightly soluble in water, be dissolved in organic solvents such as ethanol | Have fragrant and sweet, the banksia rose, fragrant, the violet fragrance of powder, and the berry note is arranged |
| Isobutyl acetate | Be dissolved in organic solvents such as ethanol | Has sweet fruital and light apple, banana note, the fragrance of a flower (hyacinth, rose) fragrance |
| Citronellyl acetate | Be soluble in organic solvents such as ethanol and ether | Be similar to fragrant and fresh rose, spiceleaf, the lavender breath of fruit of the clear aquatic foods of rose, bergamot, limette, begin to have pungent taste, be converted into the taste of sweet apricot appearance later on |
| Benzyl acetate | Water insoluble and glycerine is slightly soluble in propane diols, is dissolved in ethanol | Has jasmine, the lily of the valley fragrance of a flower, powder perfume (or spice) and fruit fragrance. |
| Attar of rose | Has sweet rhythm Rose Essentielle | |
| Rhodinol | Water insoluble, be dissolved in organic solvents such as ethanol | Have wax perfume (or spice), the banksia rose, fragrant, the rose of powder |
| Isoamyl alcohol | Water-soluble, be dissolved in organic solvents such as ethanol, propane diols | Have the fusel breath, and have sweet-smelling, ether perfume |
| Geraniol | Water-soluble hardly, dissolve in organic solvents such as ethanol | Have the sweet fragrance of a flower, the banksia rose, blue or green fragrant |
| Linalool | Water insoluble, dissolve in organic solvents such as ethanol | Have that the fragrance of a flower, the banksia rose, wax are fragrant, aldehyde is fragrant, green grass or young crops is fragrant, rose |
With the result that headspace solid-phase microextraction-the gas chromatography mass spectrometry technical point is separated out is basis; Utilization blending principle; Make different types of fruit volatile materials or its similar substitute, add nutritional agents and anticorrisive agent and be formulated as citrus fruit fly food attractant, apply to the field control of citrus fruit fly.
2 five kinds of citrus fruit fly food attractants of Test Example are at the field control effectiveness test in guava orchard
Citrus fruit fly food attractant embodiment 1, embodiment 2, embodiment 3, embodiment 4 and embodiment 5 carry out field control effectiveness test in different guava orchards respectively.
Each test all prevents and treats by the sub-district: 1 mu of orchard is 1 sub-district, and 3 repetitions are established in every processing, and totally 15 sub-districts are contrast with the clear water.Citrus fruit fly food attractant is formulated as 1 mu of consumption; Fully be dissolved in 2.25L (4.5 jin) water, sneak into agricultural chemicals metrifonate (diluting 500 times of consumptions), after stirring; Medicament is sub-packed in 15 special uses to lure in the bottle; Each lures a bottle 150ml, is to be hung on the high branch of 1.2～1.5m, lures bottle to be uniformly distributed in 1 mu of orchard.Changed a lure in per 10 days.
Investigation method is: in the fruit maturation collecting period, 10 strains (each 2 strain of all directions, sub-district) are investigated in every sub-district, and every strain is investigated insect pest fruit number by respectively getting 10 fruits in all directions at random, calculates prevention effect, and prevention effect is seen table 7.
Five kinds of attractants of table 7 in the guava garden to citrus fruit fly field efficacy result
3 five kinds of citrus fruit fly food attractants of Test Example are at the field control effectiveness test in carambola orchard
Test and investigation statistics method are with Test Example 2, and prevention effect is seen table 8.
Five kinds of attractants of table 8 in the carambola garden to citrus fruit fly field efficacy result
Claims (1)
1. citrus fruit fly food attractant is characterized in that: by the fruit aroma material, and solvent, nutritional agents, four kinds of components of anticorrisive agent are formed;
Wherein: the percentage by weight that the fruit aroma material accounts for gross weight is: 3.41, and its composition and each composition percentage by weight are: hexyl acetate 0.754, propionic acid leaf-alcohol ester 0.601, anti--2-hexenoic aldehyde 0.18; Citronellol 0.001, hexyl 2-methylbutyrate 0.194, cognac oil 0.027, cinnamic acid methyl esters 1.132; Cinnamyl cinnamate 0.284, cyclohexyl propionate 0.018, furanone 0.002, isoamyl butyrate 0.052; Australene 0.003, Ethyl vanillin 0.001, second idol cigarette 0.001, benzyl propionate 0.034; Dimethyl sulfide 0.007, methyl thiobutyrate 0.059, ethyl isobutyrate 0.007, methyl caprylate 0.020; Phenylethyl propionate 0.027, attar of rose 0.005, geraniol 0.001;
Wherein: solvent weight percent is: propane diols 4.612, ethanol 14.478;
Wherein: the nutritional agents percentage by weight is: honey 16.4, brown granulated sugar 35.5, gelatin 12, enterobacter cloacae 8.1;
Wherein: the anticorrisive agent percentage by weight is: methyl p-hydroxybenzoate 3.2, sorbic acid 2.3.
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