Rice nano flavor enhancer and application thereof in rice cultivation

Abstract

The invention belongs to the technical field of crop cultivation, and particularly relates to a rice nano flavor enhancer and application thereof in rice cultivation. The rice nano flavor enhancer is prepared from starch sodium octenylsuccinate, sodium ascorbate, sodium selenite and other raw materials, the prepared starch octenylsuccinate-nano selenium has the advantages of small nano particle size, stable system and the like, and the flavor enhancer not only can significantly improve the overall flavor of fragrant rice, but also can increase the flavor of non-fragrant rice, so that the flavor enhancer is suitable for large-scale production. Specifically, the content of volatile fragrant compounds such as 2-acetyl-1-pyrroline (2-AP) in fragrant rice grains can be remarkably increased, and the content of volatile fragrant compounds such as vanillin, benzaldehyde and geranyl acetone in non-fragrant rice grains can be remarkably increased. Different from the traditional rice flavor enhancer, the rice nano flavor enhancer disclosed by the invention has better applicability and application range, and is beneficial to meeting the ever-increasing demand of the market on high-quality rice.

Description

Technical Field

[0001] The invention belongs to the technical field of crop cultivation, and particularly relates to a rice nano flavor enhancer and application thereof in rice cultivation. Background Art

[0002] Rice is a kind of herbaceous rice, belonging to the cereal family. It is also the most important and oldest type of food in the rice genus, different from upland rice. According to different methods, rice can be divided into indica rice and japonica rice, early rice and medium and late rice, glutinous rice and non-glutinous rice. Rice is an important food crop in my country. Its sown area and total output rank second only to wheat, and it occupies an important position in agricultural production. With the development of the national economy and the intensification of foreign market competition, my country's rice demand pattern has undergone major changes in recent years. Urban and rural residents tend to consume high-quality rice, and high-quality rice occupies an increasingly important position in rice production and market share.

[0003] Rice aroma is one of the important evaluation indicators of rice quality. In recent years, with the improvement of residents' consumption level, people's pursuit of rice quality has become higher and higher, and rice aroma has also been favored by consumers. However, the aroma of rice is greatly affected by factors such as storage, processing and planting, and traditional planting methods are often limited by natural conditions such as soil and climate, resulting in unstable aroma of fragrant rice and uneven quality. However, although some rice flavor enhancers are currently available on the market, there are generally problems such as insignificant aroma enhancement effect, high cost, or food safety issues caused by containing chemical synthetic substances. Moreover, the current flavor enhancers are generally developed for fragrant rice to improve the aroma of fragrant rice and increase its 2-acetylpyrroline content, but are not suitable for improving the aroma quality of non-fragrant rice varieties. Therefore, it is of great significance to develop a natural, efficient, cost-effective flavor enhancer that is suitable for both fragrant rice and non-fragrant rice varieties. Summary of the invention

[0004] In order to overcome the shortcomings of the above-mentioned prior art, the present invention proposes a rice nano-flavor enhancer, which is prepared by scientifically compounding raw materials such as sodium octenyl succinate starch, sodium ascorbate, sodium selenite, etc. The obtained octenyl succinate starch-nano selenium can not only significantly enhance the overall aroma of fragrant rice, but also increase the aroma of non-fragrant rice, which is conducive to meeting the market's growing demand for high-quality rice.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is:

[0006] The first aspect of the present invention provides a rice nano flavoring agent, which is octenyl succinate starch-nanoselenium, and its synthetic raw materials include sodium octenyl succinate starch, sodium ascorbate, sodium selenite and polyalkylene-modified heptamethyl trisiloxane.

[0007] Preferably, the flavoring agent consists of 1-2% sodium starch octenylsuccinate solution, 7-10% sodium ascorbate solution, 1-2% sodium selenite solution and 0.1-0.2% polyalkylene-modified heptamethyltrisiloxane solution, by mass fraction.

[0008] The invention scientifically mixes sodium starch octenylsuccinate, sodium ascorbate and sodium selenite, etc., can effectively improve the aroma concentration and quality of rice, and is not only applicable to aromatic rice varieties, but also to non-aromatic rice varieties. Specifically, the invention can significantly improve the content of volatile aroma compounds mainly including 2-acetyl-1-pyrroline (2-AP) in aromatic rice grains, and can significantly improve the content of volatile aroma compounds mainly including vanillin, benzaldehyde and geranyl acetone in non-aromatic rice grains, which is conducive to meeting the growing market demand for high-quality rice.

[0009] The second aspect of the present invention also provides a method for preparing the rice nano flavor enhancer described in the first aspect, specifically: first, sodium starch octenyl succinate, sodium ascorbate, sodium selenite and polyalkylene modified heptamethyl trisiloxane are respectively made into aqueous solutions, wherein the mass concentration of sodium starch octenyl succinate is 1-2%, the mass concentration of sodium ascorbate is 7-10%, the mass concentration of sodium selenite is 1-2%, and the mass concentration of polyalkylene modified heptamethyl trisiloxane is 0.1-0.2%; then, the sodium starch octenyl succinate solution, the sodium ascorbate solution, the sodium selenite solution and the polyalkylene modified heptamethyl trisiloxane solution are mixed in a volume ratio of 100:50:50:1 to obtain octenyl succinate starch-nano selenium; the particle size of the flavor enhancer is 20-70nm.

[0010] Preferably, the particle size of the flavoring agent is 20-70 nm, and the average particle size is about 36 nm. The rice nano flavoring agent of the present invention has the characteristics of small nano particle size, high biological activity and safety.

[0011] The third aspect of the present invention also provides the use of the rice nano-flavor enhancer described in the first aspect in improving the aroma quality of rice. The application method is: during the critical period of rice growth, the nano-flavor enhancer is mixed with irrigation water and then sprayed on the rice leaves.

[0012] Preferably, the nano-aroma enhancer is mixed with irrigation water and then sprayed on the rice leaves by foliar spraying at the heading stage of rice.

[0013] More preferably, the nano-flavor enhancer is mixed with irrigation water at a rate of 400 mL of nano-flavor enhancer per acre and 5-50 L (usually 5-30 L) of irrigation water.

[0014] More preferably, the number of spraying is 1-3 times.

[0015] Preferably, the rice includes aromatic rice and non-aromatic rice. Different from the traditional rice flavor enhancer, the rice nano flavor enhancer of the present invention can not only enhance the overall aroma of aromatic rice, but also increase the aroma of non-aromatic rice.

[0016] Preferably, the improvement of rice aroma quality is to increase the content of volatile aroma compounds (2-AP, vanillin, benzaldehyde, geranyl acetone, etc.) in rice grains that have a positive effect on rice sensory evaluation.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The invention discloses a rice nano flavoring agent, which is scientifically compounded by sodium octenyl succinate starch, sodium ascorbate, sodium selenite, etc., and can effectively improve the aroma concentration of rice and improve the aroma quality of rice. At the same time, the flavoring agent can not only significantly improve the overall aroma of fragrant rice, but also increase the aroma of non-fragrant rice; for fragrant rice varieties, it can significantly increase the content of volatile aroma compounds such as 2-AP in fragrant rice grains; for non-fragrant rice varieties, it can significantly increase the content of volatile aroma compounds such as vanillin, benzaldehyde, geranyl acetone in non-fragrant rice grains. Unlike traditional rice flavoring agents, the rice nano flavoring agent of the present invention has better applicability and scope of use, which helps to meet the market's growing demand for high-quality rice. In addition, the rice nano flavoring agent of the present invention has the characteristics of small nanoparticle size, high biological activity and safety, is a natural, efficient, cost-effective and simultaneously applicable to fragrant rice and non-fragrant rice varieties Flavoring agent, has broad application prospects. DETAILED DESCRIPTION

[0019] The specific embodiments of the present invention are further described below. It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0020] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used in the following examples are commercially available unless otherwise specified.

[0021] Example 1: A rice nano-flavor enhancer and its application in rice cultivation

[0022] (1) Preparation of fragrant rice flavoring agent: first, sodium starch octenyl succinate, sodium ascorbate, sodium selenite and polyalkylene modified heptamethyl trisiloxane are prepared into aqueous solutions respectively, wherein the mass concentration of sodium starch octenyl succinate is 1.5%, the mass concentration of sodium ascorbate is 8%, the mass concentration of sodium selenite is 1.5%, and the mass concentration of polyalkylene modified heptamethyl trisiloxane is 0.15%; then, the sodium starch octenyl succinate solution, the sodium ascorbate solution, the sodium selenite solution and the polyalkylene modified heptamethyl trisiloxane solution are mixed in a volume ratio of 100:50:50:1, and stirred at room temperature at a speed of 600 rpm for half an hour to prepare an aqueous solution, which is then divided for use. According to statistical analysis by scanning electron microscopy, the average particle size of the nano flavoring agent is 36 nm.

[0023] (2) Application of fragrant rice flavor enhancer in rice cultivation: In the summer of 2022, the fragrant rice variety Meixiangzhan No. 2 was used as the test variety and cultivated in the conventional planting method. The nano-flavor enhancer was mixed with irrigation water and sprayed on the rice leaves at the heading stage of rice (400 mL of flavor enhancer was mixed with 30 L of irrigation water per mu, and the leaves were sprayed once at the heading stage of rice). At the same time, clean water was set as control 1 (CK1) and sodium selenite was set as control 2 (CK2). Among them, CK1 was sprayed once with 400 mL of clean water and 30 L of irrigation water. CK2 was sprayed once with 400 mL of 0.03% sodium selenite aqueous solution and 30 L of irrigation water.

[0024] (3) Samples were taken when rice was harvested, and the content of volatile compounds in rice was detected by gas chromatography-tandem mass spectrometry (μg / kg). Statistical analysis showed (Table 1) that among the 57 volatile compounds detected in the rice harvested after the aroma enhancer treatment, the content of 39 volatile compounds was significantly increased compared with CK1, and the content of 23 volatile compounds was significantly increased compared with CK2, including 2-acetylpyrroline, a key volatile compound unique to aromatic rice, whose content was increased by 38.6% compared with CK1 and 17.2% compared with CK2, which proved that the aroma enhancer can significantly improve the aroma of aromatic rice varieties.

[0025] Table 1 Analysis of the content of volatile compounds in rice grains after spraying flavor enhancers in Meixiangzhan in 2022

[0026]

[0027]

[0028] Example 2: A rice nano-flavor enhancer and its application in rice cultivation

[0029] In the summer of 2022, Huanghuazhan, a non-fragrant rice variety, was used as the test variety and cultivated in a conventional planting method. The nano-flavor enhancer was prepared according to the method described in Example 1, and the nano-flavor enhancer was mixed with irrigation water and sprayed on the rice leaves at the heading stage of rice. At the same time, clean water was set as control 1 (CK1) and sodium selenite was set as control 2 (CK2).

[0030] When rice was harvested, samples were taken and the content of volatile compounds in rice was detected by gas chromatography-tandem mass spectrometry (μg / kg). Statistical analysis showed (Table 2) that among the 53 volatile compounds detected, the content of 18 volatile compounds was significantly increased compared with CK1, including typical aroma substances of rice, such as n-hexanol, n-hexanal, 2-pentylfuran, benzaldehyde, geranyl acetone, vanillin, etc., and the content of 12 volatile compounds was significantly increased compared with CK2, including n-hexanal, 2-pentylfuran, benzaldehyde, vanillin, etc., which have a positive contribution to the aroma of rice. This proves that the flavor enhancer can significantly improve the aroma of non-fragrant rice varieties.

[0031] Table 2 Analysis of the content of volatile compounds in rice grains after spraying flavor enhancers in Huanghuazhan in 2022

[0032]

[0033]

[0034]

[0035] Example 3: A rice nano-flavor enhancer and its application in rice cultivation

[0036] In the summer of 2022, a non-fragrant rice variety Huang Guangnongzhan was used as a test variety and cultivated in a conventional planting method. The nano-flavor enhancer was prepared according to the method described in Example 1, and the nano-flavor enhancer was mixed with irrigation water and sprayed on the rice leaves at the rice heading stage. At the same time, clean water was set as control 1 (CK1) and sodium selenite was set as control 2 (CK2).

[0037] When rice was harvested, samples were taken and the content of volatile compounds in rice was detected by gas chromatography-tandem mass spectrometry (μg / kg). Statistical analysis showed (Table 3) that among the 56 volatile compounds detected, the content of 30 volatile compounds was significantly increased compared with CK1, including typical aroma substances of rice, such as trans-2-heptenal, benzaldehyde, benzyl alcohol, geranyl acetone, vanillin, pentadecane, etc., and the content of 8 volatile compounds was significantly increased compared with CK2, including typical aroma substances of rice, such as n-octanal, benzyl alcohol, 6-methyl-5-hepten-2-one, vanillin, etc., which proved that the flavor enhancer can significantly improve the aroma of non-fragrant rice varieties.

[0038] Table 3 Analysis of the content of volatile compounds in rice grains after spraying flavor enhancers in Huangguangnongzhan in 2022

[0039]

[0040]

[0041]

[0042] Example 4: A rice nano-flavor enhancer and its application in rice cultivation

[0043] In the summer of 2023, the fragrant rice variety Meixiangzhan No. 2 was used as the test variety and cultivated in a conventional planting method. The nano-flavor enhancer was prepared according to the method described in Example 1, and the nano-flavor enhancer was mixed with irrigation water and sprayed on the rice leaves at the rice heading stage. At the same time, clean water was set as control 1 (CK1) and sodium selenite was set as control 2 (CK2).

[0044] When rice was harvested, samples were taken and the content of volatile compounds in rice was detected by gas chromatography-tandem mass spectrometry (μg / kg). Statistical analysis showed (Table 4) that among the 59 volatile compounds detected, the content of 46 volatile compounds was significantly increased compared with CK1, including 2-acetylpyrroline, a key volatile compound unique to fragrant rice, whose content was increased by 25.6% compared with CK1. The content of 25 volatile compounds was significantly increased compared with CK2, including typical volatile aroma compounds of rice such as n-hexanol, nonanal, benzyl formaldehyde, and vanillin, and the content of 2-acetylpyrroline was increased by 13% compared with CK2, which proved that the flavor enhancer can significantly improve the aroma of fragrant rice varieties.

[0045] Table 4 Analysis of the content of volatile compounds in rice grains after spraying flavor enhancers in Meixiangzhan in 2023

[0046]

[0047]

[0048]

[0049] Example 5: A rice nano-flavor enhancer and its application in rice cultivation

[0050] In the summer of 2023, Huanghuazhan, a non-fragrant rice variety, was used as the test variety and cultivated in a conventional planting method. The nano-flavor enhancer was prepared according to the method described in Example 1, and the nano-flavor enhancer was mixed with irrigation water and sprayed on the rice leaves at the heading stage of the rice. At the same time, clean water was set as the control 1 (CK1) treatment, and sodium selenite was set as the control 2 (CK2).

[0051] When rice was harvested, samples were taken and the content of volatile compounds in rice was detected by gas chromatography-tandem mass spectrometry (μg / kg). Statistical analysis showed (Table 5) that among the 51 volatile compounds detected, the content of 19 volatile compounds was significantly increased compared with CK1, including typical rice aroma substances such as n-hexyl alcohol, 2-pentyl furan, benzyl alcohol, geranyl acetone, vanillin, pentadecane, etc., and the content of 19 volatile compounds was significantly increased compared with CK2, including n-hexanal, 2-pentyl furan, n-octanol, pentadecane, vanillin and other rice aroma substances, which proved that the flavor enhancer can significantly improve the aroma of non-fragrant rice varieties.

[0052] Table 5 Analysis of the content of volatile compounds in rice grains after spraying flavor enhancers in Huanghuazhan in 2023

[0053]

[0054]

[0055]

[0056] Example 6: A rice nano-flavor enhancer and its application in rice cultivation

[0057] In the summer of 2023, non-fragrant rice Huang Guangnongzhan was used as a test variety and cultivated in a conventional planting method. The nano-flavor enhancer was prepared according to the method described in Example 1, and the nano-flavor enhancer was mixed with irrigation water and sprayed on the rice leaves at the heading stage of rice. At the same time, clean water was set as control 1 (CK1) and sodium selenite was set as control 2 (CK2).

[0058] When rice was harvested, samples were taken and the content of volatile compounds in rice was detected by gas chromatography-tandem mass spectrometry (μg / kg). Statistical analysis showed that among the 52 volatile compounds detected, the content of 34 volatile compounds was significantly increased compared with CK1, including typical rice aroma substances such as benzyl alcohol, geranyl acetone, vanillin, pentadecane, etc., and the content of 22 volatile compounds was significantly increased compared with CK2, including typical rice aroma substances such as n-heptanal, n-pentanol, 6-methyl-5-heptene-2-one, benzyl alcohol, etc., which proved that the flavor enhancer can significantly improve the aroma of non-fragrant rice varieties.

[0059] Table 6 Analysis of the content of volatile compounds in rice grains after spraying flavor enhancers in Huangguangnongzhan in 2023

[0060]

[0061]

[0062]

[0063] Finally, the data of Examples 1-6 were combined to perform a two-way ANOVA of year replication (YEAR) and flavoring agent treatment (TREAT) (Table 7), wherein YEAR was analyzed by ANOVA based on the data of CK1, TREAT was analyzed by ANOVA based on the data of flavoring agent treatment, and YEAR:TREAT was analyzed by ANOVA based on the data of CK1 and flavoring agent treatment. The results showed that:

[0064] The contents of 47 volatile compounds in fragrant rice varieties were affected by the planting environment in different years, and there were significant differences in the two-year repeated experiments. However, among the 59 volatile compounds detected in the Meixiangzhan No. 2 fragrant rice variety, 55 volatile compounds had significant effects on the treatment with flavor enhancers, and the treatment effects of most flavor enhancers were greater than the effects of the year. There was no interaction effect between the year repetition and the flavor enhancer treatment for 35 volatile compounds, indicating that the flavor enhancers are stable and effective in the fragrance cultivation of fragrant rice. For 2-acetylpyrroline, the signature aroma substance of fragrant rice, there was no interaction effect between the year repetition and the flavor enhancer treatment, and the treatment effect of the flavor enhancer was extremely significant. Therefore, this flavor enhancer can stably increase the content of 2-acetylpyrroline in different years.

[0065] In the non-fragrant rice variety Huanghuazhan, among the 55 volatile compounds detected in two years, the contents of 18 volatile compounds were affected by the planting environment in different years, and there were significant differences in the repeated experiments in two years. However, 31 volatile compounds had significant effects on the flavor enhancer treatment, and only 8 volatile compounds had interactive effects between the year repetition and the flavor enhancer treatment, and the treatment effects of most flavor enhancers were greater than the effects of the year. The treatment effects of flavor enhancers such as hexanal, hexanol, 2-pentylfuran, geranyl acetone and vanillin were greater than the effects of the year, indicating that the flavor enhancer can stably increase the rice aroma of the non-fragrant rice Huanghuazhan and is not affected by annual repetition.

[0066] In the non-fragrant rice variety Huang Guangnongzhan, among the 57 volatile compounds detected in two years, the contents of 21 volatile compounds were affected by the planting environment in different years, and there were significant differences in the repeated experiments in two years. However, 48 volatile compounds had significant effects on the flavor enhancer treatment, and only 19 volatile compounds had interactive effects between the annual repetition and the flavor enhancer treatment. Among them, the treatment effects of the flavor enhancer on volatile compounds such as pentadecane, benzyl alcohol, geranylacetone and vanillin were greater than the effect of the year, indicating that the flavor enhancer can stably increase the rice aroma of the non-fragrant rice Huang Guangnongzhan and is not affected by annual repetition.

[0067] Table 7 Two-way ANOVA of year replication and flavor enhancer treatment effects in Examples 1-6

[0068]

[0069]

[0070] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions and variations of these embodiments are made without departing from the principles and spirit of the present invention, and still fall within the protection scope of the present invention.

Claims

1. A rice nano flavor enhancer, characterized in that: The flavor enhancer is octenyl succinate starch-nanoselenium, and its synthesis raw materials include sodium octenyl succinate starch, sodium ascorbate, sodium selenite and polyalkylene-modified heptamethyl trisiloxane.

2. A rice nano flavor enhancer according to claim 1, characterized in that: Calculated by mass fraction, the flavor enhancer consists of 1-2% sodium octenyl succinate starch solution, 7-10% sodium ascorbate solution, 1-2% sodium selenite solution and 0.1-0.2% polyalkylene modified heptamethyl trisiloxane solution.

3. The method for preparing the rice nano flavor enhancer according to claim 1 or 2, characterized in that: Firstly, sodium octenyl succinate starch, sodium ascorbate, sodium selenite and polyalkylene modified heptamethyl trisiloxane are respectively prepared into aqueous solutions, wherein the mass concentration of sodium octenyl succinate starch is 1-2%, the mass concentration of sodium ascorbate is 7-10%, the mass concentration of sodium selenite is 1-2%, and the mass concentration of polyalkylene modified heptamethyl trisiloxane is 0.1-0.2%; then, the sodium octenyl succinate starch solution, the sodium ascorbate solution, the sodium selenite solution and the polyalkylene modified heptamethyl trisiloxane solution are mixed in a volume ratio of 100:50:50:1 to obtain octenyl succinate starch-nano selenium; and the particle size of the flavor enhancer is 20-70nm.

4. The use of the rice nano-flavor enhancer according to claim 1 or 2 in improving the aroma quality of rice, characterized in that: The application method is: during the critical period of rice growth, the nano-fragrance enhancer is mixed with irrigation water and then sprayed on the rice leaves.

5. The use according to claim 4, characterized in that: During the heading stage of rice, the nano-aroma enhancer is mixed with irrigation water and then sprayed on the rice leaves by foliar spraying.

6. The use according to claim 5, characterized in that: The nano-flavor enhancer is mixed with irrigation water at a rate of 400 mL of nano-flavor enhancer per acre and 5-50 L of irrigation water.

7. The use according to claim 5, characterized in that: The number of spraying is 1-3 times.

8. The use according to claim 4, characterized in that: The rice includes aromatic rice and non-aromatic rice.

9. The use according to claim 4, characterized in that: The method of improving the aroma quality of rice is to increase the content of volatile aroma compounds in rice grains that have a positive effect on the sensory evaluation of rice.

Images