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植物源农药大蒜素对几种主要的储粮害虫均有驱避、触杀、种群抑制和熏蒸作用,尤其以熏蒸作用最为明显。但大蒜素有很大的刺激性气味,直接熏蒸杀虫的持久性差、浓度均一性差。研究大蒜素缓释技术对于开发新的植物源熏蒸剂具有重要的指导意义。通过微孔变性淀粉不同配方和β-环糊精不同配方的包埋技术及不同加工工艺对大蒜素进行包埋,对比不同加工工艺及配方的大蒜素缓释剂杀虫效果。
Allicin, a plant-derived pesticide, repels, touches, and inhibits population and fumigates of several major grain-stored pests, especially fumigating. However, allicin has a very pungent odor, direct fumigation insecticidal persistence is poor, the concentration of poor uniformity. Study of allicin sustained-release technology for the development of new plant-source fumigant has an important guiding significance. Through the embedding technology of different formulations of micropore modified starch and different formulations of β-cyclodextrin and different processing technologies, allicin was embedded, and the insecticidal effect of allicin sustained-release agent with different processing technologies and formulations was compared.