A rice nano-flavor enhancer and its application in rice cultivation

Abstract

This invention belongs to the field of crop cultivation technology, specifically relating to a rice nano-flavor enhancer and its application in rice cultivation. The rice nano-flavor enhancer of this invention is prepared from raw materials such as sodium octenyl succinate starch, sodium ascorbate, and sodium selenite. The prepared octenyl succinate starch-nano-selenium has advantages such as small nanoparticle size and system stability. This flavor enhancer can not only significantly improve the overall aroma of fragrant rice, but also enhance the aroma of non-fragrant rice. Specifically, it can significantly increase the content of volatile aroma compounds such as 2-acetyl-1-pyrroline (2-AP) in fragrant rice grains, and significantly increase the content of volatile aroma compounds such as vanillin, benzaldehyde, and geranylacetone in non-fragrant rice grains. Unlike traditional rice flavor enhancers, the rice nano-flavor enhancer of this invention has better applicability and a wider range of applications, helping to meet the growing market demand for high-quality rice.

Description

Technical Field

[0001] This invention belongs to the field of crop cultivation technology, specifically relating to a rice nano-flavor enhancer and its application in rice cultivation. Background Art

[0002] Rice is a species of herbaceous rice in the genus Oryza, belonging to the cereal family. It is the most important and oldest grain crop within the Oryza genus, distinct from upland rice. Rice can be classified in various ways, including indica and japonica rice, early and late-season rice, and glutinous and non-glutinous rice. Rice is a crucial food crop in my country, ranking second only to wheat in terms of sown area and total output, holding a vital position in agricultural production. With the development of the national economy and intensified competition in international markets, the demand pattern for rice in my country has undergone significant changes in recent years. Urban and rural residents tend to consume high-quality rice, which is playing an increasingly important role 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 increasingly 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 cultivation. Traditional cultivation methods are often limited by natural conditions such as soil and climate, resulting in unstable aroma and inconsistent quality of fragrant rice. Although some rice aroma enhancers exist on the market, they generally suffer from problems such as insignificant aroma-enhancing effects, high costs, or food safety issues due to the presence of chemically synthesized substances. Moreover, current aroma enhancers are generally developed for fragrant rice to improve its aroma and increase its 2-acetylpyrrolidine content, but they are not suitable for improving the aroma quality of non-fragrant rice varieties. Therefore, developing a natural, efficient, cost-effective aroma enhancer applicable to both fragrant and non-fragrant rice varieties is of great significance. Summary of the Invention

[0004] To overcome the shortcomings of the prior art, this invention proposes a rice nano-flavor enhancer. This flavor enhancer is prepared by scientifically compounding raw materials such as sodium octenyl succinate starch, sodium ascorbate, and sodium selenite. The resulting 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 growing market demand for high-quality rice.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] The first aspect of this invention provides a rice nano-flavor enhancer, wherein the flavor enhancer is octenyl succinic acid starch-nano selenium, and its synthetic raw materials include sodium octenyl succinic acid starch, sodium ascorbate, sodium selenite, and polyalkylene-modified heptamethyltrisiloxane.

[0007] Preferably, the flavor enhancer, by mass fraction, 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 heptamethyltrisiloxane solution.

[0008] This invention scientifically formulates sodium octenyl succinate starch, sodium ascorbate, and sodium selenite in a specific ratio, which can effectively improve the aroma concentration and quality of rice. It is applicable not only to fragrant rice varieties but also to non-fragrant rice varieties. Specifically, it can significantly increase the content of volatile aroma compounds, mainly 2-acetyl-1-pyrroline (2-AP), in fragrant rice grains, and significantly increase the content of volatile aroma compounds, mainly vanillin, benzaldehyde, and geranylacetone, in non-fragrant rice grains, thus helping to meet the growing market demand for high-quality rice.

[0009] The second aspect of this invention also provides a method for preparing the rice nano-flavor enhancer described in the first aspect, specifically: firstly, sodium octenyl succinate starch, sodium ascorbate, sodium selenite, and polyalkylene-modified heptamethyltrisiloxane 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 heptamethyltrisiloxane is 0.1-0.2%; then, the sodium octenyl succinate starch solution, sodium ascorbate solution, sodium selenite solution, and polyalkylene-modified heptamethyltrisiloxane solution are mixed at a volume ratio of 100:50:50:1 to obtain octenyl succinate starch-nano-selenium; the particle size of the flavor enhancer is 20-70 nm.

[0010] Preferably, the flavor enhancer has a particle size of 20-70 nm, with an average particle size of approximately 36 nm. The rice nano-flavor enhancer of the present invention features small nanoparticle size, high bioactivity, and high safety.

[0011] The third aspect of this invention also provides the application of the rice nano-fragrance enhancer described in the first aspect in improving the aroma quality of rice. The application method is as follows: during the critical growth period of rice, the nano-fragrance enhancer is mixed with irrigation water and sprayed onto the rice leaves.

[0012] Preferably, the nano-fragrant agent is mixed with irrigation water and sprayed onto the rice leaves during the heading stage of rice.

[0013] More preferably, the nano-fragrant agent is mixed with irrigation water at a standard of 400 mL of nano-fragrant agent per acre to 5-50 L (usually 5-30 L) of irrigation water.

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

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

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

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

[0018] This invention discloses a nano-flavor enhancer for rice, which is scientifically formulated from sodium octenyl succinate starch, sodium ascorbate, sodium selenite, and other ingredients. It effectively enhances the aroma concentration and improves the flavor quality of rice. Furthermore, this flavor enhancer not only significantly improves the overall aroma of fragrant rice but also adds aroma to non-fragrant rice varieties. For fragrant rice varieties, it significantly increases the content of volatile aroma compounds such as 2-AP in the rice grains; for non-fragrant rice varieties, it significantly increases the content of volatile aroma compounds such as vanillin, benzaldehyde, and geranylacetone in the rice grains. Unlike traditional rice flavor enhancers, this nano-flavor enhancer has better applicability and a wider range of applications, helping to meet the growing market demand for high-quality rice. In addition, this nano-flavor enhancer features small nanoparticle size, high bioactivity, and high safety, making it a natural, efficient, cost-effective flavor enhancer applicable to both fragrant and non-fragrant rice varieties, with broad application prospects. Detailed Implementation

[0019] The specific embodiments of the present invention will be further described below. It should be noted that these descriptions are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, 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] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods, and the experimental materials used in the following embodiments are all available through conventional commercial channels.

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

[0022] (1) Preparation of rice flavor enhancer: First, sodium octenyl succinate starch, sodium ascorbate, sodium selenite and polyalkylene modified heptamethyltrisiloxane were prepared into aqueous solutions, wherein the mass concentration of sodium octenyl succinate starch was 1.5%, the mass concentration of sodium ascorbate was 8%, the mass concentration of sodium selenite was 1.5%, and the mass concentration of polyalkylene modified heptamethyltrisiloxane was 0.15%. Then, the sodium octenyl succinate starch solution, sodium ascorbate solution, sodium selenite solution and polyalkylene modified heptamethyltrisiloxane solution were mixed in a volume ratio of 100:50:50:1 and stirred at 600 rpm for half an hour at room temperature to prepare an aqueous solution, which was then dispensed for use. According to the scanning electron microscope and statistical analysis, the average particle size of the nano flavor enhancer was 36 nm.

[0023] (2) Application of rice aroma enhancer in rice cultivation: In the summer of 2022, the fragrant rice variety Meixiangzhan No. 2 was used as the test variety and cultivated according to conventional planting methods. At the heading stage of rice, the nano aroma enhancer was mixed with irrigation water and sprayed on the rice leaves (400 mL of aroma enhancer per mu was diluted with 30 L of irrigation water, and sprayed once at the heading stage of rice). At the same time, 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 water diluted with 30 L of irrigation water. CK2 was sprayed once with 400 mL of 0.03% sodium selenite aqueous solution diluted with 30 L of irrigation water.

[0024] (3) Rice samples were taken at harvest time, and the content of volatile compounds (μg / kg) in rice was detected by gas chromatography-tandem mass spectrometry. Statistical analysis showed (Table 1) that among the 57 volatile compounds detected in the rice harvested after the flavor 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. Among them, the key volatile compound 2-acetylpyrrolidine, which is unique to fragrant rice, was increased by 38.6% compared with CK1 and by 17.2% compared with CK2. This proves that the flavor enhancer can significantly improve the aroma of fragrant rice varieties.

[0025] Table 1. Analysis of volatile compound content in rice grains after application of flavor enhancer to Meixiangzhan rice in 2022.

[0026]

[0027]

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

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

[0030] At rice harvest, samples were taken and the content of volatile compounds (μg / kg) in rice was determined using gas chromatography-tandem mass spectrometry. Statistical analysis (Table 2) showed that among the 53 detected volatile compounds, the content of 18 volatile compounds was significantly increased compared to CK1, including typical rice aroma compounds such as hexanol, hexanol, 2-pentylfuran, benzaldehyde, geranylacetone, and vanillin. The content of 12 volatile compounds was significantly increased compared to CK2, including hexanol, 2-pentylfuran, benzaldehyde, and vanillin, which are volatile compounds that positively contribute to rice aroma. This demonstrates that the flavor enhancer can significantly improve the aroma of non-aromatic rice varieties.

[0031] Table 2. Analysis of volatile compound content in rice grains after Huang Huazhan sprayed flavor enhancer 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, the non-fragrant rice variety Huang Guangnongzhan was used as the test variety and cultivated according to conventional planting methods. A nano-fragrant agent was prepared according to the method described in Example 1, and sprayed on the rice leaves after being mixed with irrigation water at the heading stage. At the same time, water was set as control 1 (CK1) and sodium selenite was set as control 2 (CK2).

[0037] At rice harvest, samples were taken and the content of volatile compounds (μg / kg) in rice was determined using gas chromatography-tandem mass spectrometry. Statistical analysis (Table 3) showed that among the 56 detected volatile compounds, the content of 30 volatile compounds was significantly increased compared to CK1, including typical rice aroma substances such as trans-2-heptenal, benzaldehyde, benzyl alcohol, geranylacetone, vanillin, and pentadecane. The content of 8 volatile compounds was significantly increased compared to CK2, including typical rice aroma substances such as n-octanal, benzyl alcohol, 6-methyl-5-hepten-2-one, and vanillin. This demonstrates that the flavor enhancer can significantly improve the aroma of non-aromatic rice varieties.

[0038] Table 3. Analysis of volatile compound content in rice grains after Huang Guangnong sprayed flavor enhancer 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 2 was used as the test variety and cultivated according to conventional planting methods. A nano-fragrant agent was prepared according to the method described in Example 1. At the heading stage of rice, the nano-fragrant agent was mixed with irrigation water and sprayed on the rice leaves. At the same time, water was set as control 1 (CK1) and sodium selenite was set as control 2 (CK2).

[0044] At rice harvest, samples were taken and the content of volatile compounds (μg / kg) in rice was determined using gas chromatography-tandem mass spectrometry. Statistical analysis (Table 4) showed that among the 59 detected volatile compounds, the content of 46 volatile compounds was significantly increased compared to CK1, including 2-acetylpyrrolidine, a key volatile compound unique to fragrant rice, whose content increased by 25.6% compared to CK1. The content of 25 volatile compounds was significantly increased compared to CK2, including typical rice volatile aroma compounds such as n-hexanol, nonanal, benzaldehyde, and vanillin. The content of 2-acetylpyrrolidine increased by 13% compared to CK2, thus proving that this aroma enhancer can significantly improve the aroma of fragrant rice varieties.

[0045] Table 4. Analysis of volatile compound content in rice grains after application of flavor enhancer to Meixiangzhan rice 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, the non-fragrant rice variety Huanghuazhan was used as the test variety and cultivated according to conventional planting methods. A nano-fragrant agent was prepared according to the method described in Example 1, and sprayed on the rice leaves after being mixed with irrigation water at the heading stage. At the same time, water was set as control 1 (CK1) and sodium selenite was set as control 2 (CK2).

[0051] At rice harvest, samples were taken and the content of volatile compounds (μg / kg) in rice was determined using gas chromatography-tandem mass spectrometry. Statistical analysis (Table 5) showed that among the 51 detected volatile compounds, the content of 19 volatile compounds was significantly increased compared to CK1. These included typical rice aroma substances such as hexanol, 2-pentylfuran, benzyl alcohol, geranylacetone, vanillin, and pentadecane. The content of 19 volatile compounds was significantly increased compared to CK2, including rice aroma substances such as hexanol, 2-pentylfuran, octanol, pentadecane, and vanillin. This demonstrates that the flavor enhancer can significantly improve the aroma of non-aromatic rice varieties.

[0052] Table 5. Analysis of volatile compound content in rice grains after Huang Huazhan sprayed flavor enhancer 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, Huang Guangnongzhan, a non-fragrant rice variety, was used as the test variety and cultivated using conventional planting methods. A nano-fragrant agent was prepared according to the method described in Example 1, and sprayed onto the rice leaves after being mixed with irrigation water during the heading stage. Simultaneously, clean water was set up as control 1 (CK1), and sodium selenite was set up as control 2 (CK2).

[0058] At rice harvest, samples were taken and the content of volatile compounds (μg / kg) in rice was determined using gas chromatography-tandem mass spectrometry. Statistical analysis showed that among the 52 detected volatile compounds, the content of 34 volatile compounds was significantly increased compared to CK1, including typical rice aroma compounds such as benzyl alcohol, geranylacetone, vanillin, and pentadecane. The content of 22 volatile compounds was significantly increased compared to CK2, including typical rice aroma compounds such as n-heptanal, n-pentanol, 6-methyl-5-hepten-2-one, and benzyl alcohol. This demonstrates that the flavor enhancer can significantly improve the aroma of non-aromatic rice varieties.

[0059] Table 6. Analysis of volatile compound content in rice grains after Huang Guangnong sprayed flavor enhancer in 2023.

[0060]

[0061]

[0062]

[0063] Finally, a two-way ANOVA was performed on the data from Examples 1-6, using data from year-repeated (YEAR) and flavoring agent treatment (TREAT) (Table 7). For YEAR, the ANOVA was performed using data from CK1; for TREAT, the ANOVA was performed using data from the flavoring agent treatment; and for YEAR:TREAT, a two-way ANOVA was performed using data from both CK1 and the flavoring agent treatment. The results show:

[0064] The content of 47 volatile compounds in fragrant rice varieties was 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 a significant effect on the flavor enhancer treatment, and the effect of most flavor enhancers was greater than the effect of the year. There was no interaction effect between the year repeated and the flavor enhancer treatment for 35 volatile compounds, indicating that the flavor enhancer is stable and effective in enhancing the aroma of fragrant rice. For 2-acetylpyrrolidine, the characteristic aroma substance of fragrant rice, there was no interaction effect between the year repeated and the flavor enhancer treatment, and the effect of the flavor enhancer treatment was extremely significant. Therefore, this flavor enhancer can stably increase the content of 2-acetylpyrrolidine in different years.

[0065] In the non-fragrant rice variety Huang Huazhan, among the 55 volatile compounds detected over two years, the content of 18 volatile compounds was affected by the planting environment in different years, and there were significant differences in the repeated experiments over the two years. However, 31 volatile compounds had a significant effect on the flavor enhancer treatment. Only 8 volatile compounds showed an interaction effect between the repeated experiments and the flavor enhancer treatment. Moreover, the treatment effect of most flavor enhancers was greater than the effect of the year. The flavor enhancer treatment effect of volatile compounds such as hexanal, hexanol, 2-pentylfuran, geranylacetone, and vanillin was greater than the effect of the year. This indicates that the flavor enhancer can stably increase the rice aroma of the non-fragrant rice variety Huang Huazhan, regardless of the repeated experiments.

[0066] In the non-fragrant rice variety Huang Guangnongzhan, among the 57 volatile compounds detected over two years, the content of 21 volatile compounds was affected by the planting environment in different years, and there were significant differences between the two years of repeated experiments. However, 48 volatile compounds had a significant effect on the flavor enhancer treatment. Only 19 volatile compounds showed an interaction effect between the year of repeated experiments and the flavor enhancer treatment. Among them, the flavor enhancer treatment effect of volatile compounds such as pentadecane, benzyl alcohol, geraniol acetone, and vanillin was greater than the year of repeated experiments, indicating that the flavor enhancer can stably increase the rice aroma of the non-fragrant rice Huang Guangnongzhan, regardless of the year of repeated experiments.

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

[0068]

[0069]

[0070] The embodiments of the present invention have been 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 can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.

Claims

1. The application of a rice nano-flavor enhancer in improving the aroma quality of rice, characterized in that, The application method is as follows: When rice is in the heading stage, mix the nano-fragrant agent with irrigation water and spray it onto the rice leaves by foliar spraying. The rice nano-flavor enhancer is octenyl succinate starch-nano selenium, and its synthetic raw materials include sodium octenyl succinate starch, sodium ascorbate, sodium selenite, and polyalkylene-modified heptamethyltrisiloxane; by mass concentration, the rice nano-flavor enhancer is composed 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 heptamethyltrisiloxane solution; The preparation method of the rice nano-flavor enhancer is as follows: First, sodium octenyl succinate starch, sodium ascorbate, sodium selenite, and polyalkylene-modified heptamethyltrisiloxane 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 heptamethyltrisiloxane is 0.1-0.2%; then, the sodium octenyl succinate starch solution, sodium ascorbate solution, sodium selenite solution, and polyalkylene-modified heptamethyltrisiloxane solution are mixed at a volume ratio of 100:50:50:1 to obtain octenyl succinate starch-nano-selenium; the particle size of the flavor enhancer is 20-70 nm.

2. The application according to claim 1, characterized in that, The nano-fragrant agent should be mixed with irrigation water at a standard ratio of 400 mL per acre to 5-50 L of irrigation water.

3. The application according to claim 1, characterized in that, Spray 1-3 times.

4. The application according to claim 1, characterized in that, The rice includes fragrant rice and non-fragrant rice.

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