Shrimp and crab shell microelement fertilizer for promoting enrichment of capsaicin substances and preparation method of shrimp and crab shell microelement fertilizer

Abstract

The invention provides a shrimp and crab shell microelement fertilizer for promoting enrichment of capsaicin substances and a preparation method of the shrimp and crab shell microelement fertilizer, and belongs to the technical field of fertilizers. Waste shrimp and crab shells are crushed and biodegraded by adopting a gas explosion-biotechnology to obtain a shrimp and crab shell basic fertilizer, and then the shrimp and crab shell basic fertilizer is compounded with a plurality of trace elements to obtain the compound fertilizer which has the advantages of solving pepper continuous cropping diseases and insect pests, increasing the pepper yield and improving the yield of peppers. The shrimp and crab shell micro-element fertilizer can obviously increase the content of capsaicin substances in capsicum fruits.

Description

Technical Field

[0001] The invention relates to the technical field of fertilizers, and in particular to a shrimp and crab shell micro-fertilizer capable of promoting the enrichment of capsaicinoid substances and a preparation method thereof. Background Art

[0002] There are many lakes in my country, and shrimp and crab resources are very rich. Shrimp resources include Macrobrachium rosenbergii, green shrimp, Procambarus clarkii, Penaeus vannamei, hair shrimp, hawk claw shrimp and mantis shrimp. Crab resources include swimming crab and blue crab. In recent years, the number of shrimp and crab farmers and the output of shrimp and crab in my country have shown an upward trend. The breeding and fishing of shrimp and crabs are obviously seasonal. In addition to fresh food, the development of shrimp and crab processing industry can effectively extend the storage period of products, expand the consumption area and increase the added value of products. The main processed products of shrimp in my country are shrimp meat, chilled shrimp and shrimp paste, which mainly use the shrimp meat part, and also produce processing by-products such as shrimp head, shrimp shell and viscera. The main processed products of crabs are canned crab meat and crab sauce, etc. Canned crab meat mainly uses the body meat and shoulder meat of crab, while crab sauce mainly uses crab roe, crab paste and extruded minced meat, and also produces processing by-products such as crab shell and part of crab meat and viscera attached. A large amount of waste shells are generated every year, and the total amount of these wastes can reach 6-8 million tons. In Southeast Asia alone, about 1.4 million tons of similar shrimp and crab shell waste are generated each year. Discarded shrimp and crab shells are usually simply landfilled or dumped directly into the sea, or treated with chemical reagents, but the cost of processing shrimp and crab shell waste is very high.

[0003] Shrimp and crab shell waste is rich in a variety of useful chemicals, including protein, calcium carbonate and chitin, etc. Its nitrogen content is more than 9%, which is a very good source of organic fertilizer. The chitosan contained in it has a broad spectrum of antibacterial activity and can effectively inhibit the growth and development of a variety of pathogenic fungi. Wangdu pepper is a specialty of Wangdu County, Baoding City, Hebei Province. The geographical indication product protection of "Wangdu pepper" has been approved. Wangdu pepper has a pure color, high content of capsaicin and aromatics, and thick meat. It contains vitamin B, vitamin C, protein, carotene, iron, phosphorus, calcium, and sugar. Each kilogram of pepper contains 1050 mg of vitamin C, which is 35 times more than eggplant, 9 times more than tomato, 3 times more than Chinese cabbage, and 2 times more than white radish. If people can eat it regularly in small amounts, it will be of great benefit to increase appetite and ensure good health.

[0004] Capsaicin in peppers has many functions, such as increasing metabolism and fat burning, helping to burn more calories and control weight; improving the activity of immune cells, enhancing the body's ability to identify and resist pathogens; promoting insulin secretion, improving blood sugar utilization, and controlling blood sugar; reducing tumor burden and prolonging life span, etc. Therefore, it is of great significance to provide a shrimp and crab shell micro-fertilizer that promotes the enrichment of capsaicinoids. Summary of the invention

[0005] In view of this, the present invention provides a method for preparing shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids, comprising the following steps:

[0006] (1) mixing the crushed shrimp and crab shells with water, and subjecting them to gas explosion treatment under pressure to obtain a shrimp and crab shell gas explosion stock solution;

[0007] (2) adding an enzyme preparation mixture consisting of protease, cellulase and chitinase to the shrimp and crab shell gas explosion stock solution to perform enzymolysis to obtain an enzymolysis product;

[0008] (3) adding Escherichia coli, Clostridium and Lysobacterium chrysogenum to the enzymatic hydrolysis product for fermentation to obtain shrimp and crab processing liquid, and then drying to obtain shrimp and crab shell micro-fertilizer.

[0009] Preferably, the diameter of the crushed shrimp and crab shell particles in step (1) is between 150 and 200 microns, and the amount of water used is 2 to 2.3 times the mass of the shrimp and crab shells.

[0010] Preferably, the pressure in step (1) is between 2-2.5 MPa.

[0011] Preferably, the time of the gas explosion treatment in step (1) is 3-5 minutes.

[0012] Preferably, the mass ratio of protease, cellulase and chitinase in the enzyme preparation mixture in step (2) is 1:1.2:2, and the added amount of the enzyme preparation mixture is 3-5 mg / kg.

[0013] Preferably, the enzymolysis temperature in step (2) is 38-42° C., and the enzymolysis time is 3-5 hours.

[0014] Preferably, the fermentation temperature in step (3) is 37-45° C., and the fermentation time is 12-24 hours.

[0015] Preferably, step (3) further comprises compounding the shrimp and crab processing liquid with trace elements manganese, boron, selenium, iron, magnesium and zinc, and then drying the mixture to obtain shrimp and crab shell micro-fertilizer, wherein after compounding, the manganese ion concentration is 15-20 mg / L; the boron ion concentration is 42-55 mg / L; the selenium ion concentration is 0.5-1.0 mg / L; the iron ion concentration is 0.3-1.2 mg / L; the magnesium ion concentration is 190.5-230.3 mg / L; and the zinc ion concentration is 25.1-32.7 mg / L.

[0016] The present invention also provides shrimp and crab shell micro-fertilizers for promoting the enrichment of capsaicinoid substances prepared according to the method and application of the shrimp and crab shell micro-fertilizers in pepper planting.

[0017] Compared with the prior art, the present invention has the following beneficial effects: the present invention adopts gas explosion-biotechnology to crush and biodegrade discarded shrimp and crab shells to obtain shrimp and crab shell basic fertilizer, and then compound the shrimp and crab shell basic fertilizer with a variety of trace elements to obtain a shrimp and crab shell micro-fertilizer that can solve the diseases and pests of peppers in continuous crops, increase pepper yield, and significantly increase the content of capsaicinoids in pepper fruits. DETAILED DESCRIPTION

[0018] In some embodiments, the present invention provides a method for preparing shrimp and crab shell micro-fertilizer that promotes the enrichment of capsaicinoids, comprising the following steps:

[0019] (1) mixing the crushed shrimp and crab shells with water, and subjecting them to gas explosion treatment under pressure to obtain a shrimp and crab shell gas explosion stock solution;

[0020] (2) adding an enzyme preparation mixture consisting of protease, cellulase and chitinase to the shrimp and crab shell gas explosion stock solution to perform enzymolysis to obtain an enzymolysis product;

[0021] (3) adding Escherichia coli, Clostridium and Lysobacterium chrysogenum to the enzymatic hydrolysis product for fermentation to obtain shrimp and crab processing liquid, and then drying to obtain shrimp and crab shell micro-fertilizer.

[0022] During the research process of the present invention, it was found that compared with other strains such as Bacillus natto, actinomycetes, yeast, Trichoderma, Bacillus, lactic acid bacteria, etc., the present invention can significantly increase the capsaicin content in pepper fruit by fermenting the enzymatic hydrolysate by combining Escherichia coli, Clostridium and Lysobacterium firmiculate. The reason may be that the metabolites of Escherichia coli, Clostridium and Lysobacterium firmiculate have a synergistic effect in promoting the production of capsaicin, which can not be achieved by simple strain superposition or conventional strain replacement.

[0023] In addition, the shrimp and crab shell micro-fertilizer provided by the present invention can also solve the pests and diseases of peppers in repeated crops and increase the yield of peppers. The reason may be that the shrimp and crab shell micro-fertilizer contains a large amount of chitosan and its derivatives, which can induce plants to produce a large amount of resistance substances in a relatively short period of time. The chitosan molecular chain has a positively charged substituent -NH3 + Can exert the antibacterial and bactericidal properties of chitosan, -NH3 + It binds to the negatively charged molecules on the cell surface of plant pathogens, interferes with the formation of cell walls, and causes the proteases and other components in the pathogen cells to leak out, hindering the continued growth of the pathogens. In addition, chitosan and its derivatives can directly enter the nucleus of pathogens, bind to DNA, and inhibit their growth by affecting the synthesis of mRNA and protein of pathogens, thereby killing bacteria.

[0024] Using gas explosion to treat shrimp and crab shells can provide more action sites for enzymatic hydrolysis.

[0025] In step (1), the dissolution rate of chitin and its derivatives in shrimp and crab shells under the action of gas explosion is 12.8%-20.5%.

[0026] The dissolution rate of chitin and its derivatives in step (2) is 46.3-58.9%.

[0027] In step (3), the dissolution rate of chitin and its derivatives is 72.4-85.4%.

[0028] In some embodiments, the diameter of the shrimp and crab shell particles after the crushing in step (1) is between 150-200 microns, and the amount of water used is 2-2.3 times the weight of the shrimp and crab shells. Further preferably, the diameter of the shrimp and crab shell particles after the crushing in step (1) is between 150-200 microns, and the amount of water used is 2-2.3 times the weight of the shrimp and crab shells.

[0029] In some embodiments, the pressure in step (1) is between 2-2.5 MPa. More preferably, the pressure in step (1) is 2.25 MPa.

[0030] In some embodiments, the duration of the gas explosion treatment in step (1) is 3-5 minutes. Further preferably, the duration of the gas explosion treatment in step (1) is 4 minutes.

[0031] In some embodiments, the mass ratio of protease, cellulase and chitinase in the enzyme preparation mixture of step (2) is 1:1.2:2, and the added amount of the enzyme preparation mixture is 3-5 mg / kg.

[0032] In some embodiments, the enzymolysis temperature in step (2) is 38-42°C and the enzymolysis time is 3-5 hours. More preferably, the enzymolysis temperature in step (2) is 40°C and the enzymolysis time is 4 hours. Enzymolysis treatment promotes capsaicin synthesis and microbial growth.

[0033] In some embodiments, the fermentation temperature in step (3) is 37-45°C and the fermentation time is 12-24 hours. More preferably, the fermentation temperature in step (2) is 41°C and the fermentation time is 18 hours.

[0034] In some embodiments, preferably, step (3) further comprises compounding the shrimp and crab processing liquid with trace elements of manganese, boron, selenium, iron, magnesium and zinc, and then drying to obtain shrimp and crab shell micro-fertilizer, wherein after compounding, the manganese ion concentration is 15-20 mg / L; the boron ion concentration is 42-55 mg / L; the selenium ion concentration is 0.5-1.0 mg / L; the iron ion concentration is 0.3-1.2 mg / L; the magnesium ion concentration is 190.5-230.3 mg / L; and the zinc ion concentration is 25.1-32.7 mg / L. Among them, the trace elements, as raw materials for the organism to participate in enzyme metabolism, help to improve the utilization rate of shrimp and crab shell micro-fertilizer.

[0035] In some embodiments, the present invention also provides shrimp and crab shell micro-fertilizers for promoting the enrichment of capsaicinoids prepared according to the method and the use of the shrimp and crab shell micro-fertilizers in pepper cultivation.

[0036] Capsaicinoids are a class of simple plant alkaloid molecules that are produced in the placental glands of peppers. They are formed by the condensation reaction of vanillin amine produced by the phenylpropanoid metabolic pathway and fatty acid side chains. They contain a variety of metabolites, such as major amino acids, phenylpropanoid esters, benzene rings and fatty acids. The main capsaicinoid compounds in red peppers are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin and homocapsaicin. More than 30 capsaicinoids have been isolated from peppers. The molecular formula of capsaicin homologues is H3CO(HO)-C6H3-CH2-NH-CO-R. The main difference lies in the difference in the R group, that is, the length and saturation of their fatty acid side chains are different, mainly the change in the length of the carbon chain from C9 to C11. The common feature of capsaicinoid compounds is that they have two main groups, aromatic groups and acylimide, which come from phenylpropanoid metabolism and amino acid decomposition and subsequent fatty acid extension, respectively. Capsaicin and dihydrocapsaicin account for about 90% of the total capsaicinoid complex, of which capsaicin accounts for about 66% and dihydrocapsaicin accounts for about 22%. The difference is only the saturation of an acyl group, but they have the same effect on the total capsaicinoids. When the lengths of the two components or the fatty acid side chains change, the effectiveness of the total capsaicinoids will be reduced. The synthesis of capsaicinoids starts about 20 days after flowering and continues to form during the fruit development process thereafter. The application of the shrimp and crab shell micro-fertilizer of the present invention is more conducive to the generation of capsaicinoids.

[0037] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention.

[0038] The experimental methods or test methods described in the following examples are conventional methods unless otherwise specified; the raw materials and auxiliary agents are obtained from conventional commercial channels or prepared by conventional methods unless otherwise specified.

[0039] Example 1

[0040] A method for preparing shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids, the specific steps are as follows:

[0041] (1) adding water twice the mass of the shrimp and crab shells to the crushed shrimp and crab shells, mixing them evenly, and then subjecting them to gas explosion treatment at a pressure of 2 MPa for 3 min to obtain a shrimp and crab shell gas explosion stock solution, wherein the dissolution rate of chitin and its derivatives is 12.8%;

[0042] (2) adding an enzyme preparation mixture consisting of protease, cellulase and chitinase to the shrimp and crab shell gas explosion stock solution, performing enzymolysis at 38° C. for 4 hours to obtain an enzymolysis product, wherein the mass ratio of protease, cellulase and chitinase in the enzyme preparation mixture is 1:1.2:2, the addition amount of the enzyme preparation mixture is 3 mg / kg, and the dissolution rate of chitosan and its derivatives is 46.3%;

[0043] (3) adding Escherichia coli, Clostridium and Lysobacterium firmicola to the enzymatic hydrolysate, fermenting the product at 37° C. for 12 hours to obtain a shrimp and crab processing liquid, wherein the dissolution rate of chitin and its derivatives is 72.4%;

[0044] (4) Adding trace elements of manganese, boron, selenium, iron, magnesium and zinc to the shrimp and crab processing liquid, compounding the mixture so that the manganese ion concentration in the compounded mixture is 15 mg / L; the boron ion concentration is 42 mg / L; the selenium ion concentration is 0.5 mg / L; the iron ion concentration is 0.3 mg / L; the magnesium ion concentration is 190.5 mg / L; the zinc ion concentration is 25.1 mg / L, and then drying the mixture at 50° C. for 6 hours to obtain shrimp and crab shell micro-fertilizer.

[0045] Example 2

[0046] A method for preparing shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids, the specific steps are as follows:

[0047] (1) adding 2.3 times the mass of water to the crushed shrimp and crab shells, mixing them evenly, and then subjecting them to gas explosion treatment at a pressure of 2.5 MPa for 5 minutes to obtain a shrimp and crab shell gas explosion stock solution, wherein the dissolution rate of chitin and its derivatives is 20.5%;

[0048] (2) adding an enzyme preparation mixture consisting of protease, cellulase and chitinase to the shrimp and crab shell gas explosion stock solution, performing enzymolysis at 42° C. for 3 hours to obtain an enzymolysis product, wherein the mass ratio of protease, cellulase and chitinase in the enzyme preparation mixture is 1:1.2:2, the addition amount of the enzyme preparation mixture is 5 mg / kg, and the dissolution rate of chitosan and its derivatives is 58.9%;

[0049] (3) Adding Escherichia coli, Clostridium and Lysobacterium chrysogenum to the enzymatic hydrolysate, fermenting the product at 45°C for 24 hours to obtain shrimp and crab processing liquid, and then drying the liquid at 70°C for 4 hours to obtain shrimp and crab shell micro-fertilizer, wherein the dissolution rate of chitin and its derivatives is 85.4%.

[0050] Field tests were conducted on the shrimp and crab shell micro-fertilizers prepared in Example 1 and Example 2:

[0051] 1. Experimental Design

[0052] Experimental variety: “New generation” chili pepper.

[0053] Test location: Shuangmiao base of Chili Group, Wangdu County, Baoding City.

[0054] Planting time: May to September 2024.

[0055] Experimental method: The field experiment included treatment group A, treatment group B and CK group, each treatment had 3 replicates, and a randomized block design was adopted. Each replicate plot was 50m 2 , wherein treatment group A used the shrimp and crab shell micro-fertilizer prepared in Example 1, treatment group B used the shrimp and crab shell micro-fertilizer prepared in Example 2, and group CK was treated with an equal amount of clean water. Root irrigation was performed with 50× times liquid (50× times liquid means diluting an equal amount of shrimp and crab shell micro-fertilizer with 50 times the total amount of shrimp and crab shell micro-fertilizer in clean water), 50 mL per pepper plant, and the plant height and stem thickness were investigated on the 10th and 20th days after treatment. All treatments were managed consistently throughout the growth period.

[0056] When the peppers are ripe, on September 22, 2024, each plot will harvest them separately using the actual harvesting method.

[0057] The red fruit rate (%), red fruit weight and total pepper yield of each plot were determined, and 10 plants were randomly selected to record the total number of peppers and the weight of single fruit in each plot. 300 g of peppers from each treatment plot were selected and Qingdao Huace Testing Technology Co., Ltd. was commissioned to determine the quality of peppers. The quality indicators of peppers in each treatment included the total amount of capsaicin, dihydrocapsaicin and capsaicinoids, soluble sugar and Vc content.

[0058] The determination method of capsaicin, dihydrocapsaicin and total amount of capsaicinoids refers to GB / T 21266-2007, using high performance liquid chromatography (HPLC);

[0059] The determination method of vitamin C refers to GB 5009.86-2016, using high performance liquid chromatography;

[0060] The soluble sugar determination method refers to NY / T 2742-2015, using the 3,5-dinitrosalicylic acid colorimetric method.

[0061] The data of each treatment were analyzed using Excel and SPSS2.0 statistical software, and Duncan's method was used to test the significance of sample differences among different treatments.

[0062] 2. Test results

[0063] 1. Effects of treatments A and B during the planting period on pepper plants

[0064] 1.1 Effects of treatments during the planting period on pepper plant height in treatment groups A and B

[0065] The effects of the transplanting treatments on pepper plant height for treatment groups A and B are shown in Table 1. In Table 1, treatment group A 10 days after the transplanting treatment is referred to as 1A, and treatment group B 10 days after the transplanting treatment is referred to as 1B.

[0066] Ten days after the treatment during the planting period, the plant height of peppers in treatment group A and treatment group B increased by 7.91% and 10.33% respectively compared with the CK group, and both were significantly different from the CK group (P<0.05). There was no significant difference between the treatments of treatment group A and treatment group B alone (P>0.05). It can be seen that both treatments of treatment group A and treatment group B have a promoting effect on the plant height of peppers. The results are shown in Table 1.

[0067] Table 1 Effects of treatments during the planting period on pepper plant height in treatment group A and treatment group B

[0068]

[0069] 1.2 Effects of treatments during the planting period on pepper stem diameter in treatment groups A and B

[0070] The effects of the transplanting treatments on pepper stem diameter in treatment groups A and B are shown in Table 2. In Table 2, treatment group A 10 days after the transplanting treatment is referred to as 1A, and treatment group B 10 days after the transplanting treatment is referred to as 1B.

[0071] 20 days after the treatment during the planting period, the stem diameter of peppers in treatment group A and treatment group B increased by 6.10% and 4.07% respectively compared with the control, and both were significantly different from the control (P<0.05). There was no significant difference between treatment group A and treatment group B alone (P>0.05). It can be seen that treatment group A and treatment group B both have a promoting effect on the stem diameter of peppers. The results are shown in Table 2.

[0072] Table 2 Effects of treatments during the planting period on pepper stem diameter in treatment group A and treatment group B

[0073]

[0074] 1.3 Effects of flowering period treatment on pepper stem diameter in treatment groups A and B

[0075] The effects of flowering period treatment on pepper stem diameter of treatment group A and treatment group B are shown in Table 3. In Table 3, treatment group A 10 days after the transplanting period treatment is referred to as 1A, and treatment group B 10 days after the transplanting period treatment is referred to as 1B.

[0076] During the flowering period of pepper (30 days after the treatment at the planting period), peppers were irrigated with treatment group A and treatment group B. At 20 days after the treatment, the stem diameter of peppers increased by 2.46% and 1.23% respectively compared with the control, and there was no significant difference from the control (P>0.05); there was no significant difference between the two treatments (P>0.05). It can be seen that the root irrigation treatment during the flowering period of treatment group A and treatment group B has a promoting effect on the stem diameter of peppers. The results are shown in Table 3.

[0077] Table 3 Effects of flowering period treatment on pepper stem diameter in treatment group A and treatment group B

[0078]

[0079] 2. Effects of different treatments in treatment group A and treatment group B on red pepper fruit weight and yield

[0080] The effects of different treatments of treatment group A and treatment group B on the weight and yield of red pepper fruit are shown in Table 4. In Table 4, treatment group A 10 days after the treatment during the transplanting period is referred to as 1A, and treatment group B 10 days after the treatment during the transplanting period is referred to as 1B.

[0081] The red fruit weight of pepper treatment group B increased by 16.50% compared with the control during the planting period, which was not significantly different from the control (P>0.05). The total fruit weight (red fruit weight + green fruit weight) analysis found that treatment group B increased by 0.62% compared with the control, which was not significantly different from the control (P>0.05).

[0082] Table 4 Effects of different treatments on pepper red fruit weight and yield in treatment group A and treatment group B

[0083]

[0084] 3. Effects of different treatments on the proportion of red pepper fruits in treatment group A and treatment group B

[0085] The effects of different treatments on the proportion of red pepper fruits in treatment group A and treatment group B are shown in Table 5. In Table 5, treatment group A 10 days after the transplanting treatment is referred to as 1A, and treatment group B 10 days after the transplanting treatment is referred to as 1B.

[0086] Treatment A and B during the pepper planting period can increase the proportion of red pepper fruits, increasing by 13.34% and 15.63% respectively; but there is no significant difference compared with the control (P>0.05). There is no significant difference between treatment A and treatment B (P>0.05). This shows that the two fertilizers in treatment A and treatment B during the planting period have a certain effect on promoting pepper flowering, making the pepper flowering progress earlier.

[0087] Table 5 Effects of different treatments on the proportion of red pepper fruits in treatment group A and treatment group B

[0088]

[0089] 4. Effects of different treatments on capsaicin content in treatment group A and treatment group B

[0090] The results of capsaicin content in pepper fruits after treatment of group A and group B are shown in Table 6. In Table 6, group A treated 10 days after the planting period is referred to as 1A, group A treated 30 days after the planting period (pepper flowering period) is referred to as 2A, and group B treated 30 days after the planting period (pepper flowering period) is referred to as 2B. The capsaicin content was higher than that of the control group. CK The expression of 1A, 2A and 2B in the three groups increased by 60.00%, 60.00% and 110.00%, respectively. There was a significant difference between the 2B treatment and the control (P<0.05), while there was no significant difference among the 1A, 2A and 2B treatments (P>0.05).

[0091] The dihydrocapsaicin contents in treatments 1A, 2A and 2B increased by 71.43%, 71.43% and 128.57% respectively compared with the control. There were significant differences between treatments 2A and 2B and the control (P<0.05), but no significant differences between treatments 1A, 2A and 2B (P>0.05).

[0092] The total amount of capsaicinoids in treatments 1A, 2A, and 2B increased by 30.00%, 55.00%, and 105.00%, respectively, compared with the control. There was a significant difference between treatment 2B and the control (P<0.05), between treatments 1A and 2B (P<0.05), and there was no significant difference between treatment 2A and treatments 1A and 2B (P>0.05).

[0093] It can be seen that both treatment group A and treatment group B can increase the content of capsaicin and dihydrocapsaicin and improve the quality of peppers.

[0094] Table 6 Effects of different treatments on capsaicin content in treatment group A and treatment group B

[0095]

[0096] 5. Effects of different treatments on capsaicin yield in treatment group A and treatment group B (calculated by red fruit weight)

[0097] The results of the effects of different treatments on capsaicin yield (calculated by red fruit weight) of treatment group A and treatment group B are shown in Table 7. In Table 7, treatment group A 10 days after the treatment during the planting period is referred to as 1A, treatment group A 30 days after the treatment during the planting period (pepper flowering period) is referred to as 2A, treatment group B 10 days after the treatment during the planting period is referred to as 1B, and treatment group B 30 days after the treatment during the planting period (pepper flowering period) is referred to as 2B.

[0098] As shown in Table 7, after treatment with two kinds of fertilizers at different periods in treatment groups A and B, the capsaicin yields in treatments 1A, 2A, and 2B increased by 49.07%, 17.92%, and 37.85% respectively compared with the control, and there were no significant differences from the control (P>0.05). There were no significant differences among treatments 1A, 2A, and 2B (P>0.05).

[0099] It can be seen that both treatment group A and treatment group B can increase capsaicin production.

[0100] The dihydrocapsaicin yields of peppers in treatments 1A, 1B, 2A, and 2B increased by 57.40%, 6.14%, 32.45%, and 44.48%, respectively, compared with the control, and there were no significant differences from the control (P>0.05). There were no significant differences among treatments 1A, 1B, 2A, and 2B (P>0.05).

[0101] It can be seen that both treatment group A and treatment group B can increase the production of dihydrocapsaicin.

[0102] The capsaicinoid yields of treatments 1A, 2A, and 2B increased by 27.19%, 24.03%, and 40.62%, respectively, compared with the control, and there were no significant differences from the control (P>0.05). There were no significant differences among treatments 1A, 2A, and 2B (P>0.05).

[0103] It can be seen that both treatment group A and treatment group B can increase the total production of capsaicinoids.

[0104] Table 7 Effects of different treatments on the yields of capsaicin, dihydrocapsaicin and capsaicinoids in treatment group A and treatment group B

[0105]

[0106] 6. Effects of different treatments on capsaicin yield in treatment group A and treatment group B (calculated by total fruit weight)

[0107] The results of the effects of different treatments on capsaicin yield (calculated by total fruit weight) of treatment group A and treatment group B are shown in Table 8. In Table 8, treatment group A 10 days after the transplanting treatment is referred to as 1A, treatment group A 30 days after the transplanting treatment (pepper flowering period) is referred to as 2A, and treatment group B 30 days after the transplanting treatment (pepper flowering period) is referred to as 2B.

[0108] The capsaicin yields of treatments 1A, 2A, and 2B increased by 29.59%, 26.04%, and 85.32%, respectively, compared with the control, and there were no significant differences from the control (P>0.05). There were no significant differences among treatments 1A, 2A, and 2B (P>0.05).

[0109] It can be seen that both treatment group A and treatment group B can increase capsaicin production.

[0110] The dihydrocapsaicin yields of treatments 1A, 2A, and 2B increased by 36.35%, 41.38%, and 94.71%, respectively, compared with the control, and there were no significant differences from the control (P>0.05). There were no significant differences among treatments 1A, 2A, and 2B (P>0.05).

[0111] It can be seen that both treatment group A and treatment group B can increase the production of dihydrocapsaicin.

[0112] The total yield of capsaicinoids in treatments 1A, 2A, and 2B increased by 10.87%, 32.50%, and 89.24%, respectively, compared with the control, and there were no significant differences from the control (P>0.05). There was no significant difference among treatments 1A, 2A, and 2B (P>0.05).

[0113] It can be seen that both treatment group A and treatment group B can increase the total amount of capsaicinoids.

[0114] Table 8 Effects of different treatments in treatment group A and treatment group B on the yield of capsaicin, dihydrocapsaicin and capsaicinoids

[0115]

[0116] 7. Effects of different treatments in treatment group A and treatment group B on soluble sugar and vitamin C content in pepper

[0117] The effects of different treatments of treatment group A and treatment group B on the soluble sugar and vitamin C content of pepper are shown in Table 9. In Table 9, treatment group A 10 days after the transplanting treatment is referred to as 1A, and treatment group B 10 days after the transplanting treatment is referred to as 1B.

[0118] The soluble sugar and vitamin C contents in treatment group A increased by 87.23% and 18.02% respectively compared with the control, and the differences were significant (P<0.05).

[0119] The soluble sugar and vitamin C contents in treatment group B increased by 69.15% and 9.48% respectively compared with the control, but there was no significant difference between them (P>0.05).

[0120] The soluble sugar and vitamin C contents in treatment group A increased by 10.69% (P<0.05) and 7.80% respectively compared with those in treatment group B.

[0121] This indicates that treatment group A has a significant effect on the quality of peppers and can increase the content of soluble sugar and vitamin C. The results are shown in Table 9.

[0122] Table 9 Effects of different treatments in treatment group A and treatment group B on the soluble sugar and vitamin C content of pepper

[0123]

[0124] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing shrimp and crab shell micro-fertilizer that promotes the enrichment of capsaicinoids, characterized in that: The following steps are involved: (1) mixing the crushed shrimp and crab shells with water, and subjecting them to gas explosion treatment under pressure to obtain a shrimp and crab shell gas explosion stock solution; (2) adding an enzyme preparation mixture consisting of protease, cellulase and chitinase to the shrimp and crab shell gas explosion stock solution to perform enzymolysis to obtain an enzymolysis product; (3) adding Escherichia coli, Clostridium and Lysobacterium chrysogenum to the enzymatic hydrolysis product for fermentation to obtain shrimp and crab processing liquid, and then drying to obtain shrimp and crab shell micro-fertilizer.

2. The method for preparing the shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids according to claim 1, characterized in that: The diameter of the crushed shrimp and crab shell particles in step (1) is between 150 and 200 microns, and the amount of water used is 2 to 2.3 times the mass of the shrimp and crab shells.

3. The method for preparing the shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids according to claim 1, characterized in that: The pressure in step (1) is between 2-2.5 MPa.

4. The method for preparing shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids according to claim 1, characterized in that: The time of the gas explosion treatment in step (1) is 3-5 minutes.

5. The method for preparing shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids according to claim 1, characterized in that: The mass ratio of protease, cellulase and chitinase in the enzyme preparation mixture of step (2) is 1:1.2:2, and the addition amount of the enzyme preparation mixture is 3-5 mg / kg.

6. The method for preparing shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids according to claim 1, characterized in that: The enzymolysis temperature in step (2) is 38-42° C. and the enzymolysis time is 3-5 hours.

7. The method for preparing shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids according to claim 1, characterized in that: The fermentation temperature in step (3) is 37-45° C. and the fermentation time is 12-24 hours.

8. The method for preparing shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids according to claim 1, characterized in that: Step (3) also includes compounding the shrimp and crab processing liquid with trace elements such as manganese, boron, selenium, iron, magnesium and zinc, and then drying it to obtain shrimp and crab shell micro-fertilizer.

9. The shrimp and crab shell micro-fertilizer for promoting the enrichment of capsaicinoids prepared according to the method according to any one of claims 1 to 8.

10. The shrimp and crab shell micro-fertilizer prepared according to the method according to any one of claims 1 to 8, or the use of the shrimp and crab shell micro-fertilizer according to claim 9 in pepper planting.

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