CN113197207A - Flavoring agent and method for improving flavor of pumpkin leaf taro - Google Patents
Flavoring agent and method for improving flavor of pumpkin leaf taro Download PDFInfo
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- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/42—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing within the same carbon skeleton a carboxylic group or a thio analogue, or a derivative thereof, and a carbon atom having only two bonds to hetero atoms with at the most one bond to halogen, e.g. keto-carboxylic acids
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- A—HUMAN NECESSITIES
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- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
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- A—HUMAN NECESSITIES
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- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
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- A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
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- A01N57/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic phosphorus compounds
- A01N57/10—Biocides, pest repellants or attractants, or plant growth regulators containing organic phosphorus compounds having phosphorus-to-oxygen bonds or phosphorus-to-sulfur bonds
- A01N57/12—Biocides, pest repellants or attractants, or plant growth regulators containing organic phosphorus compounds having phosphorus-to-oxygen bonds or phosphorus-to-sulfur bonds containing acyclic or cycloaliphatic radicals
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Abstract
The invention discloses a flavoring agent for improving flavor of cucurbita pepo leaves and a method thereof, wherein the flavoring agent comprises alpha-ketoglutaric acid, gamma-aminobutyric acid, 6-BA and ethephon. By spraying the flavoring agent on the surface of the pumpkin leaves, the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline can be improved to more than 1.5 times, and the taro flavor of the pumpkin leaves is obviously improved.
Description
Technical Field
The invention belongs to the technical field of crop cultivation, and particularly relates to a flavoring agent and a method for improving flavor of cucurbita pepo leaf taro.
Background
The pumpkin is an important vegetable crop, and the pumpkin variety with taro flavor is highly favored by consumers and markets and has higher economic benefit. In addition, the taro flavor has theoretical research value as a unique quality character in pumpkin germplasm resources.
The fruits and leaves of the taro-flavor pumpkin resources have taro flavor and have certain relevance. In the cultivation process, the measure capable of improving the leaf fragrance is researched, and reference can be provided for the subsequent fruit fragrance improvement. Meanwhile, the experimental screening operation of the leaf aroma-improving effect by the cultivation measures is easier to be carried out in a laboratory, so that some influence factors of field operation can be eliminated, and the relevance between the aroma-improving measures and the aroma-improving effect can be more definite. Therefore, in the pumpkin cultivation process, the improvement of the flavor of the cucurbita pepo leaves through some agricultural measures is particularly important.
At present, no research report about increasing the flavor of the cucurbita pepo leaves by an agronomic measure is found.
Disclosure of Invention
Based on the situation, the invention aims to provide a flavoring agent for improving the flavor of the taro of the pumpkin leaves, and the flavoring agent can obviously improve the taro flavor of the pumpkin leaves.
One of the specific technical schemes for realizing the aim of the invention is as follows:
a flavoring agent for enhancing flavor of a pumpkin lamina taro, the flavoring agent comprising: 2-8 mmol/L alpha-ketoglutaric acid, 2-6 mmol/L gamma-aminobutyric acid, 10-20 mg/L6-BA, and 3-30 mmol/L ethephon.
In some of these embodiments, the odorant comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA and 10-30 mmol/L ethephon.
In some of these embodiments, the odorant comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA and 15-30 mmol/L ethephon.
In some of these embodiments, the odorant comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA and 15-18 mmol/L ethephon.
In some of these embodiments, the odorant comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA and 28-30 mmol/L ethephon.
Another object of the present invention is to provide a method for improving flavor of cucurbita moschata.
The specific technical scheme for realizing the aim of the invention is as follows:
a method for improving flavor of pumpkin leaf taro comprises the following steps: and spraying the flavoring agent on the leaf surfaces of 45-55 days old taro-flavor pumpkin plants.
In some embodiments, the spraying amount of the flavoring agent is 50-70 ml per plant.
In some embodiments, the spraying amount of the flavoring agent is 55-65 ml per plant.
In some embodiments, the taro pumpkin plants have a seedling age of 48-52 days.
The flavoring agent and the method for improving the flavor of the pumpkin leaf taro have the following advantages and beneficial effects:
the flavoring agent takes four components of alpha-ketoglutaric acid, gamma-aminobutyric acid, 6-BA and ethephon as raw materials, wherein the alpha-ketoglutaric acid has certain promotion effects on a series of physiological activities such as the greenness of leaves, the substance accumulation of plants, the distribution and transportation of organic matters and the like; the gamma-aminobutyric acid plays an important role in plant growth, stress resistance and signal transduction, is a compound formed by a side branch of a synthesis pathway of a taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP), and is in a competitive relationship with the synthesis of 2-AP; 6-BA is a cytokinin that is beneficial for promoting photosynthesis and thus may be beneficial for the synthesis of precursor sources of 2-AP; ethephon is a plant growth regulator, promotes the synthesis of protein, is beneficial to maturation and delays growth; the inventor finds that the four components have a synergistic interaction effect on improving the taro flavor of the pumpkin leaves, and further reasonably mixes the concentrations of the four components to screen a liquid compound flavor enhancer formula capable of obviously improving the taro flavor of the pumpkin leaves. By spraying the flavoring agent on the surfaces of the pumpkin leaves, the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) can be increased to 1.5-5.0 times, and the taro flavor of the pumpkin leaves is obviously increased.
Drawings
FIG. 1 is a graph of the effect of applying the flavoring agent of example 1 on the flavor of cucurbita pepo leaves;
FIG. 2 is a graph showing the effect of applying the flavoring agent of example 2 on the flavor of cucurbita pepo leaves.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Experimental procedures without specific conditions noted in the following examples, molecular cloning is generally performed according to conventional conditions, e.g., Samb. gamma. ook et al: the conditions described in the laboratory Manual (New Yo γ k: Cold Sp γ ing Ha γ bo γ Labo γ ato γ y P γ ess,1989), or according to the manufacturer's recommendations. The various chemicals used in the examples are commercially available.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
To facilitate an understanding of the present technology, certain terms and phrases are defined below.
Throughout the specification and claims, the following terms have the meanings explicitly associated herein, unless the context clearly dictates otherwise. The phrase "in one embodiment" as used in the present disclosure does not necessarily refer to the same embodiment, although it may. Moreover, the phrase "in another embodiment" as used in this disclosure does not necessarily refer to a different embodiment, although it may. Thus, as described below, various embodiments of the invention may be readily combined without departing from the scope or spirit of the invention.
Furthermore, as used herein, the term "or" is an inclusive "or" symbol and is equivalent to the term "and/or," unless the context clearly dictates otherwise. The term "based on" is not exclusive and allows for being based on other factors not described, unless the context clearly dictates otherwise. Furthermore, throughout the specification the meaning of "a", "an" and "the" include plural referents. The meaning of "in.
The present invention will be described in further detail with reference to specific examples.
Example 1A flavoring agent and method for enhancing flavor of cucurbita moschata
The odorants described in this example consist of 5mmol/L α -ketoglutaric acid, 4mmol/L γ -aminobutyric acid, 15 mg/L6-BA, and 15mmol/L ethephon.
The preparation method of the flavoring agent in the embodiment comprises the following steps: dissolving 0.73g of alpha-ketoglutaric acid (final concentration of 5mmol/L), 0.41g of gamma-aminobutyric acid (final concentration of 4mmol/L), 0.015g of 6-BA (final concentration of 15mg/L) and 2.17g of ethephon (final concentration of 15mmol/L) in 1 liter of water to obtain the compound.
A method for improving flavor of pumpkin leaf taro comprises the following steps:
(1) adopting Hoagland formula nutrient solution to water culture taro-flavor pumpkin resources;
(2) when the taro-flavor pumpkin plants are 50 days old, spraying 60ml of the flavoring agent of the embodiment on each plant in a leaf surface spraying mode; spraying clear water in a mode of foliage spraying in a contrast manner;
(3) sampling the pumpkin leaves 24 hours, 72 hours and 120 hours after the flavoring agent is sprayed, and detecting and analyzing the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) based on headspace solid phase microextraction combined with a gas chromatography-mass spectrometry technology.
The results are shown in fig. 1, and it can be seen from fig. 1 that, 24 hours, 72 hours and 120 hours after the spraying treatment of the flavoring agent of the present embodiment, the contents of 2-AP are 615.1(ng/g dry weight), 474.8(ng/g dry weight) and 415.6(ng/g dry weight), respectively, compared with the control (164.1 (ng/g dry weight) of spraying clear water), the contents of 2-AP are respectively increased by 3.7 times, 2.9 times and 2.5 times after 24 hours, 72 hours and 120 hours after the treatment, which shows that the flavoring agent of the present embodiment can significantly increase the content of 2-AP, and is helpful for improving the flavor of the pumpkin leaf.
Example 2A flavoring agent and method for enhancing flavor of cucurbita moschata
The odorant described in this example consisted of 5mmol/L α -ketoglutaric acid, 4mmol/L γ -aminobutyric acid, 15 mg/L6-BA, and 30mmol/L ethephon.
The preparation method of the flavoring agent of this example is the same as that of example 1.
A method for improving flavor of pumpkin leaf taro comprises the following steps:
(1) adopting Hoagland formula nutrient solution to water culture taro-flavor pumpkin resources;
(2) when the dasheen flavor pumpkin plants are 48 days old, adopting a leaf surface spraying mode, and spraying 60ml of the flavoring agent of the embodiment on each plant; spraying clear water in a mode of foliage spraying in a contrast manner;
(3) sampling the pumpkin leaves 24 hours, 72 hours and 120 hours after the flavoring agent is sprayed, and detecting and analyzing the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) based on headspace solid phase microextraction combined with a gas chromatography-mass spectrometry technology.
The results are shown in fig. 2, and it can be seen from fig. 2 that, 24 hours, 72 hours and 120 hours after the spraying treatment of the flavoring agent of the embodiment, the contents of 2-AP are 439.0(ng/g dry weight), 818.8(ng/g dry weight) and 265.1(ng/g dry weight), respectively, compared with the control (164.1 (ng/g dry weight) after the spraying treatment of clear water), the contents of 2-AP are increased by 2.7, 5.0 and 1.6 times after 24 hours, 72 hours and 120 hours after the treatment, respectively, which shows that the flavoring agent of the embodiment can significantly increase the content of 2-AP, and is helpful for improving the flavor of the taro of the pumpkin leaves.
Example 3A flavoring agent and method for enhancing flavor of cucurbita moschata
The odorant described in this example consisted of 5mmol/L α -ketoglutaric acid, 4mmol/L γ -aminobutyric acid, 15 mg/L6-BA, and 3mmol/L ethephon.
The preparation method of the composite solution of this comparative example is the same as that of example 1.
A method for improving flavor of pumpkin leaf taro comprises the following steps:
(1) adopting Hoagland formula nutrient solution to water culture taro-flavor pumpkin resources;
(2) when the dasheen flavor pumpkin plants are 48 days old, adopting a leaf surface spraying mode, and spraying 65ml of the flavoring agent of the embodiment on each plant; spraying clear water in a mode of foliage spraying in a contrast manner;
(3) sampling the pumpkin leaves 24 hours, 72 hours and 120 hours after the flavoring agent is sprayed, and detecting and analyzing the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) based on headspace solid phase microextraction combined with a gas chromatography-mass spectrometry technology.
24 hours, 72 hours and 120 hours after the spraying treatment, the 2-AP content in the pumpkin leaves is respectively 173.4(ng/g dry weight), 235.0(ng/g dry weight) and 259.9(ng/g dry weight), and compared with a control (164.1 (ng/g dry weight) of spraying clear water), the 2-AP content is respectively increased by 1.1, 1.4 and 1.6 times after the spraying treatment, so that the flavoring agent of the embodiment can increase the 2-AP content, but the flavoring effect is not as good as that of the embodiment 1 and 2.
Research on effect of comparative example of alpha-ketoglutarate gamma-aminobutyric acid and ethephon on improving flavor of cucurbita pepo leaf
The comparative example respectively researches whether the alpha-ketoglutaric acid, the gamma-aminobutyric acid and the ethephon with different concentrations are beneficial to improving the taro flavor of the pumpkin leaves.
The experimental method is as follows:
(1) adopting Hoagland formula nutrient solution to water culture taro-flavor pumpkin resources;
(2) when 50 days of seedling age of the taro-flavor pumpkin plants, spraying 60ml of alpha-ketoglutaric acid, gamma-aminobutyric acid and ethephon with different concentrations on each plant in a leaf surface spraying mode; spraying clear water in a mode of foliage spraying in a contrast manner;
(3) and sampling the pumpkin leaves after 120 hours of spraying treatment, and detecting and analyzing the content of the taro flavor characteristic compound 2-acetyl-1-pyrroline (2-AP) based on headspace solid phase microextraction combined with a gas chromatography-mass spectrometry technology.
The results are shown in Table 1.
TABLE 1 Change in 2-AP content after 120 hours under different treatments
| 2-AP content (ng/g dry weight) | |
| 2.5mmol/L alpha-ketoglutaric acid | 63.59 |
| 5mmol/L alpha-ketoglutaric acid | 111.95 |
| 7.5mmol/L alpha-ketoglutaric acid | 90.25 |
| 2mmol/L of gamma-aminobutyric acid | 71.73 |
| 4mmol/L of gamma-aminobutyric acid | 96.83 |
| 6mmol/L gamma-aminobutyric acid | 94.36 |
| 5mmol/L ethephon | 78.69 |
| 10mmol/L ethephon | 97.21 |
| 15mmol/L ethephon | 67.58 |
| Contrast (clean water) | 88.15 |
As can be seen from Table 1, the content of 2-AP in the pumpkin leaves is improved by 0.7 times, 1.3 times and 1.0 time when 2.5mmol/L, 5mmol/L and 7.5mmol/L alpha-ketoglutaric acid is sprayed 120 hours after spraying treatment compared with the control (spraying clear water); 2mmol/L, 4mmol/L and 6mmol/L gamma-aminobutyric acid are sprayed, so that the content of 2-AP in the pumpkin leaves is improved by 0.8 time, 1.1 time and 1.1 time; 5mmol/L, 10mmol/L and 15mmol/L ethephon are sprayed, and the content of 2-AP of the pumpkin leaves is improved by 0.9 time, 1.1 time and 0.8 time.
The results of examples 1-3 and comparative examples demonstrate that: when the alpha-ketoglutaric acid, the gamma-aminobutyric acid and the ethephon with different concentrations are sprayed independently, each treatment shows a trend of decreasing or slightly increasing, which shows that the effect of the independent components on improving the taro flavor of the pumpkin leaves is not obvious. And when the compound solution consisting of alpha-ketoglutaric acid, gamma-aminobutyric acid, 6-BA and ethephon with specific concentration is sprayed on the pumpkin leaves, the taro flavor of the pumpkin leaves can be obviously improved.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (9)
1. A flavoring agent for improving flavor of pumpkin lamina taro, which is characterized by comprising: 2-8 mmol/L alpha-ketoglutaric acid, 2-6 mmol/L gamma-aminobutyric acid, 10-20 mg/L6-BA, and 3-30 mmol/L ethephon.
2. The flavoring agent for enhancing the flavor of cucurbita moschata according to claim 1, wherein the flavoring agent comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA, and 10-30 mmol/L ethephon.
3. The flavoring agent for enhancing the flavor of cucurbita moschata according to claim 1, wherein the flavoring agent comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA, and 15-30 mmol/L ethephon.
4. The flavoring agent for enhancing the flavor of cucurbita moschata according to claim 3, wherein the flavoring agent comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA, and 15-18 mmol/L ethephon.
5. The flavoring agent for enhancing the flavor of cucurbita moschata according to claim 3, wherein the flavoring agent comprises: 4-6 mmol/L alpha-ketoglutaric acid, 3-5 mmol/L gamma-aminobutyric acid, 12-18 mg/L6-BA, and 28-30 mmol/L ethephon.
6. A method for improving flavor of pumpkin leaf taro is characterized by comprising the following steps: spraying the flavoring agent as claimed in any one of claims 1 to 5 on the leaf surfaces of 45 to 55-day-old taro pumpkin plants.
7. The method for improving the flavor of the cucurbita pepo leaves as claimed in claim 6, wherein the spraying amount of the flavoring agent is 50-70 ml per plant.
8. The method for improving the flavor of the cucurbita pepo leaves as claimed in claim 7, wherein the spraying amount of the flavoring agent is 55-65 ml per plant.
9. The method for improving the flavor of the taro of the squash leaves according to any one of claims 6 to 8, wherein the seedling age of the taro squash plant is 48 to 52 days.
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| AU2017355326A1 (en) * | 2016-11-02 | 2019-06-06 | Paramount Products 1 Llc | Adjuvant compositions for plant treatment chemicals |
| CN107673858A (en) * | 2017-10-30 | 2018-02-09 | 华南农业大学 | A kind of organic flavouring foliar fertilizer of fragrant rice |
| CN108124872A (en) * | 2017-12-28 | 2018-06-08 | 华南农业大学 | A kind of adjusting control agent for improving fragrant rice fragrance and yield |
| CN109123643A (en) * | 2018-09-29 | 2019-01-04 | 中科和素（天津）医药科技有限公司 | A kind of preparation method of cereal generation meal ball |
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