Chenopodium quinoa willd extract as well as preparation method and application thereof
Through the preparation and application of quinoa extracts, the problem of potato disease prevention and treatment is solved, and the effect of improving potato yield and resistance, inhibiting diseases, and this method is environmentally friendly and economical.
Patent Information
- Application Number
- CN202411448665.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-17
- Publication Date
- 2025-01-24
AI Technical Summary
Potato blight poses a serious threat to the health and yield of potato crops. Traditional prevention and control measures are difficult to achieve ideal results, and there is a lack of efficient and environmentally friendly prevention and control methods.
The preparation method of quinoa extract, including crushing of quinoa shells, soaking in water, alcohol heating back extract, reducing pressure concentration, and mixed water -free ethanol to obtain quinoa extracts and add it as fertilizer to potato to enhance it to enhance Its resistance and increased yield.
Quinoa extract can effectively inhibit the pathogenic bacteria of potato black mole disease, increase potato yield and starch content, and enhance plant resistance to diseases. The method is environmentally friendly and energy-saving.
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Figure CN119344339A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of quinoa extracts, in particular to a quinoa extract and a preparation method and application thereof. Background Art
[0002] Quinoa has unique, rich and comprehensive nutritional value. It is rich in total phenols and flavonols. Among the nutrients it contains, protein and carbohydrates are the highest, and among the water-soluble substances it contains, sucrose and oxalic acid are high. On the other hand, unsaturated fatty acids account for 83% of the fat it contains, and it has antioxidant, immunomodulatory and anti-cancer activities.
[0003] Potato (scientific name: Solanum tuberosum) is a perennial herbaceous plant of the Solanaceae family. Its tubers are edible and it is the third most important food crop in the world, second only to wheat and corn. Potatoes are also called ground eggs, potatoes, and sweet potatoes. They are tubers of Solanaceae plants. They are one of the world's five major crops along with wheat, corn, rice, and sorghum.
[0004] Potato blight is a type of disease caused by a variety of pathogens that seriously threatens the health and yield of potato crops, including potato late blight, early blight and black mole. These diseases can not only spread rapidly, causing necrosis of leaves, stems and tubers, but also lead to a decline in crop quality, seriously affecting the commercial value and food safety of potatoes. Due to the complexity and variability of potato blight, traditional prevention and control measures often fail to achieve the desired effect. Therefore, the development of new prevention and control strategies and fertilizers to enhance potato's resistance to diseases and increase its yield has become an important topic in the field of agricultural research.
[0005] Quinoa has unique, rich and comprehensive nutritional value. It is rich in total phenols and flavonols. Among the nutrients it contains, protein and carbohydrates are the highest, and among the water-soluble substances it contains, sucrose and oxalic acid are high. On the other hand, unsaturated fatty acids account for 83% of the fat it contains, and it has antioxidant, immunomodulatory and anti-cancer activities.
[0006] Currently, researchers are working on exploring quinoa extracts and studying more efficient and environmentally friendly prevention and control methods, including biological control, the use of disease-resistant genes, and the development of new fertilizers, aiming to provide more scientific and sustainable solutions for the prevention and control of potato blight and increasing its yield. Summary of the invention
[0007] In view of the technical problems in the above-mentioned prior art, the present invention provides a quinoa extract and a preparation method and application thereof, which are used to prevent and control potato blight, enhance the resistance of potatoes to the blight and increase their yield.
[0008] To achieve the above object, the present invention provides the following technical solutions:
[0009] A method for preparing a quinoa extract comprises the following steps:
[0010] S1: crushing quinoa husks to obtain quinoa flour;
[0011] S2: soaking quinoa powder in water, and then heating and refluxing the quinoa powder with ethanol to obtain an extract;
[0012] S3: The extract is concentrated under reduced pressure to obtain a concentrated solution;
[0013] S4: mixing the concentrated solution with anhydrous ethanol, collecting the precipitate, and obtaining the quinoa extract.
[0014] Preferably, in S1, the quinoa husk is crushed by steam explosion, the pressure of the steam explosion is 2.0-2.2 MPa, and the pressure is maintained for 5-20 seconds.
[0015] Preferably, in S2, quinoa powder is soaked in water at 40-60° C. for 4-6 hours; and the temperature of reflux extraction is 80-95° C. for 3-6 hours.
[0016] Preferably, the concentrated solution in S3 is: the extract is concentrated and decompressed to 10-20% of the original volume.
[0017] Preferably, the volume ratio of the concentrate to anhydrous ethanol in S4 is 1:4-6.
[0018] The present invention also provides a quinoa extract prepared by the preparation method.
[0019] The present invention also provides an application of the quinoa extract prepared by the above preparation method in preventing and controlling potato blight, enhancing the resistance of potatoes to the blight and improving the yield thereof.
[0020] Compared with the prior art, the present invention has the following beneficial effects:
[0021] The present invention crushes the quinoa shell by steam explosion treatment, and can quickly destroy the cell structure of the quinoa shell by instantaneous release of high-pressure steam, thereby achieving an efficient and uniform crushing effect. This method not only improves the crushing efficiency, but also can retain the active ingredients in the quinoa shell to the maximum extent, providing high-quality raw materials for the subsequent extraction process, and the extraction method saves energy and reduces the use of chemical reagents in the extraction process, thereby making the entire extraction process more environmentally friendly and economical;
[0022] The quinoa extract of the present invention can be mixed into a fertilizer according to a certain ratio, which can promote the growth of potatoes or increase the starch content in potatoes, and effectively inhibit potato diseases, especially having a better inhibitory effect on the pathogenic bacteria of potato black mole disease. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Figure 1 This is a data table showing the effects of different heating reflux temperatures and times on the antibacterial effect in the preparation method of quinoa extract according to the present invention;
[0024] Figure 2 This is a data table showing the effect of soaking treatment on the antibacterial effect in the preparation method of quinoa extract according to the present invention;
[0025] Figure 3 A comparative data table of potted plant effects in the application of the quinoa extract of the present invention;
[0026] Figure 4 This is a comparative data table of field effects in the application of the quinoa extract described in the present invention. DETAILED DESCRIPTION
[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. 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 are within the scope of protection of the present invention.
[0028] Example 1: This example is a method for preparing quinoa extract, and the preparation method is as follows:
[0029] S1: crushing the quinoa husk by steam explosion at a pressure of 2.0-2.2 MPa for 5-20 seconds to obtain quinoa powder;
[0030] S2: Soak the obtained quinoa powder in 40-60° C. water for 4-6 hours, add the powder to a rotary evaporation bottle, and then add anhydrous ethanol to the bottle for reflux extraction. The reflux extraction temperature is 80-95° C. and the time is 3-6 hours to obtain an extract;
[0031] S3: Concentrating the extract under reduced pressure to 10-20% of the original volume to obtain a concentrated solution;
[0032] S4: then mixing the concentrate with anhydrous ethanol in a volume ratio of 1:4-6, collecting the precipitate, washing and drying to obtain quinoa extract.
[0033] In this example, the effects of different heating reflux temperatures and times on the antibacterial effect are as follows:
[0034] S1: The quinoa husk is subjected to steam explosion treatment at a pressure of 2.0 MPa and maintained at the pressure for 10 seconds to obtain quinoa powder.
[0035] S2: Soak the quinoa powder in 50°C water for 5 hours, add the powder to a rotary evaporation bottle, add anhydrous ethanol to the bottle, heat and reflux to obtain an extract;
[0036] S3: The extract is concentrated under reduced pressure to 15% of the original volume to obtain a concentrated solution.
[0037] S4: The concentrate is mixed with anhydrous ethanol in a volume ratio of 1:5, and the precipitate is collected, washed and dried to obtain quinoa extract.
[0038] 1. Among them, the following experiments were conducted for different heating reflux temperatures and times:
[0039] Control group: quinoa powder was directly added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle, and refluxed at 90°C for 5 hours to obtain an extract;
[0040] Experimental group 1: After soaking quinoa powder in 50°C water for 5 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle, and refluxed at 90°C for 5 hours to obtain an extract.
[0041] Experimental group 2: After soaking quinoa powder in 25°C water for 5 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle. The mixture was refluxed at 90°C for 5 hours to obtain an extract.
[0042] Experimental group 3: After soaking quinoa powder in 70°C water for 5 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle. The mixture was refluxed at 90°C for 5 hours to obtain an extract.
[0043] Experimental group 4: After soaking quinoa powder in 50°C water for 3 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle. The mixture was refluxed at 90°C for 5 hours to obtain an extract.
[0044] Experimental group 5: After soaking quinoa powder in 50°C water for 7 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle. The mixture was refluxed at 90°C for 5 hours to obtain an extract.
[0045] Potato antibacterial experiment:
[0046] Prepare PDA culture dishes, and after PDA solidifies, apply various quinoa extracts prepared by S1 on different PDA culture media. Then inoculate each culture dish with Rhizoctonia solani (diameter 2 mm) and culture in a constant temperature incubator at 25°C for 24 hours. After the culture is completed, use a vernier caliper to measure and calculate the average diameter of the colony in each culture dish by the cross method, and calculate the inhibition rate based on the inhibition rate (%) = 1-(experimental group inhibition zone diameter-2) / (control group inhibition zone diameter-2).
[0047] The results are as follows Figure 1 As shown, it can be seen that with the increase of soaking temperature, it is conducive to the dissolution of substances in quinoa powder during the subsequent heating and reflux process. The effect is better at 50°C. If the soaking temperature is further increased, it will affect the biological activity of the active ingredients, thereby affecting the antibacterial effect. With the extension of soaking time, it is conducive to the dissolution of substances in quinoa powder during the subsequent heating and reflux process. The effect is better when it is 5 hours. If the soaking time is extended, the antibacterial effect does not change much, but the preparation time will be increased. Therefore, by refluxing at 50°C for 5 hours, the active ingredients that inhibit the growth of Rhizoctonia solani can be effectively extracted, which helps to prevent and treat potato black mole disease.
[0048] 2. The effect of immersion treatment on the antibacterial effect was tested as follows:
[0049] Experimental group 1: After soaking quinoa powder in 50°C water for 5 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle, and refluxed at 90°C for 5 hours to obtain an extract.
[0050] Experimental group 2: After soaking quinoa powder in 25°C water for 5 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle. The mixture was refluxed at 90°C for 5 hours to obtain an extract.
[0051] Experimental group 3: After soaking quinoa powder in 70°C water for 5 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle. The mixture was refluxed at 90°C for 5 hours to obtain an extract.
[0052] Experimental group 4: After soaking quinoa powder in 50°C water for 3 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle. The mixture was refluxed at 90°C for 5 hours to obtain an extract.
[0053] Experimental group 5: After soaking quinoa powder in 50°C water for 7 hours, the powder was added to a rotary evaporation bottle, and then anhydrous ethanol was added to the bottle. The mixture was refluxed at 90°C for 5 hours to obtain an extract.
[0054] Control group: quinoa powder was directly added into a rotary evaporation bottle, and then anhydrous ethanol was added into the bottle, and refluxed at 90° C. for 5 hours to obtain an extract.
[0055] Potato antibacterial experiment:
[0056] Prepare PDA culture dishes, and after PDA solidifies, apply various quinoa extracts prepared by S1 on different PDA culture media. Then inoculate each culture dish with Rhizoctonia solani (diameter 2 mm) and culture in a constant temperature incubator at 25°C for 24 hours. After the culture is completed, use a vernier caliper to measure and calculate the average diameter of the colony in each culture dish by the cross method, and calculate the inhibition rate based on the inhibition rate (%) = 1-(experimental group inhibition zone diameter-2) / (control group inhibition zone diameter-2).
[0057] The results are as follows Figure 2 As shown, it can be seen that with the increase of soaking temperature, it is conducive to the dissolution of substances in quinoa powder during the subsequent heating and reflux process. The effect is better at 50°C. If the soaking temperature is further increased, it will affect the biological activity of the active ingredients, thereby affecting the antibacterial effect. With the extension of soaking time, it is conducive to the dissolution of substances in quinoa powder during the subsequent heating and reflux process. The effect is better when it is 5 hours. If the soaking time is extended, the antibacterial effect does not change much, but the preparation time will be increased. Therefore, by refluxing at 50°C for 5 hours, the active ingredients that inhibit the growth of Rhizoctonia solani can be effectively extracted, which helps to prevent and treat potato black mole disease.
[0058] Example 2. This example is an application of the quinoa extract obtained by the above preparation method in preventing and controlling potato blight, enhancing potato resistance to blight and increasing its yield; the quinoa extract obtained by the above preparation method is mixed in a certain proportion to obtain a fertilizer:
[0059] Experimental group: 25 parts of quinoa extract, 15 parts of cassava residue, 10 parts of rapeseed cake, 20 parts of bean dregs, 20 parts of diatomaceous earth, 12 parts of calcium-based bentonite, 8 parts of urea, 18 parts of diammonium phosphate and 10 parts of potassium sulfate were fully mixed and granulated using a compound fertilizer granulation drum, dried and sieved to obtain fertilizer.
[0060] Control group: 15 parts of cassava residue, 10 parts of rapeseed cake, 20 parts of bean dregs, 20 parts of diatomaceous earth, 12 parts of calcium-based bentonite, 8 parts of urea, 18 parts of diammonium phosphate and 10 parts of potassium sulfate were fully mixed and granulated using a compound fertilizer granulation drum, dried and sieved to obtain fertilizer.
[0061] The fertilizers of the experimental group and the control group were used to verify the effect of potato potting. Two treatment groups were set up, each with 10 pots, and two seedlings were planted in each pot. The first treatment group was treated with the fertilizer of the experimental group, and the second treatment group was treated with the fertilizer of the control group. The fertilizer application rate was 10% of the weight of the seed potatoes. The potato yield, starch content and black stigma incidence were tested at the time of potato harvest. Figure 3 .
[0062] from Figure 3It can be seen that compared with the control group, the experimental group adding quinoa extract fertilizer can effectively increase potato yield and starch content, which increased by 14.4% and 23.9% respectively, and can also reduce the incidence of potato black stink by 51.9%.
[0063] The fertilizers of the experimental group and the control group were used to verify their effects on potato fields. The physical and chemical properties of the experimental field were 5.37 g / kg organic matter, 74.3 mg / kg alkaline nitrogen, 13.8 mg / kg available phosphorus, and 103 mg / kg available potassium.
[0064] The experiment set up two experimental groups, namely experimental group A and experimental group B. Experimental group A used 300 kg of fertilizer per mu of the experimental group, and experimental group B used 300 kg of fertilizer per mu of the control group. All fertilizers were applied centrally after trenching and mixed with the soil before sowing. The seed potatoes were cut with a knife disinfected with potassium permanganate, leaving 2 to 4 buds on each piece. The large ridge double-row sowing method was adopted, with a row spacing of 80 cm, a plant spacing of 25 cm, a row length of 7.5 m, and 5 rows sown in each plot. After the potatoes matured, 3 plots of 1 m2 in size were selected in each plot for fixed-point measurement.
[0065] The results are as follows Figure 4 As shown, compared with the control group, the experimental group adding quinoa extract fertilizer can effectively increase potato yield and starch content, which increased by 20.8% and 27.4% respectively, and can also reduce the incidence of potato black stink disease by 55.1%.
[0066] In summary, the use of fertilizers containing quinoa extract significantly increased potato yields through its bioactive ingredients, which may be attributed to the nutrients and plant growth-promoting substances contained in quinoa extract, which can stimulate plant root development and enhance photosynthesis efficiency, thereby promoting overall growth. Furthermore, this fertilizer also increased the starch content in potatoes. Potatoes with high starch content usually have a better taste and longer shelf life, which is important for food processing and storage. In addition, fertilizers containing quinoa extract can effectively prevent and treat potato black mole disease, which indicates that quinoa extract may contain compounds that can inhibit or kill pathogens, or it can enhance the plant's own defense mechanism and reduce the occurrence and spread of diseases.
[0067] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.
[0068] In the description of the present invention, unless otherwise specified, “plurality” means two or more than two; the orientations or positional relationships indicated by terms such as “upper”, “lower”, “left”, “right”, “inside”, “outside”, “front end”, “rear end”, “head” and “tail” are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.
[0069] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for preparing quinoa extract, characterized in that: The following steps are involved: S1: crushing quinoa husks to obtain quinoa flour; S2: soaking quinoa powder in water, and then heating and refluxing the quinoa powder with ethanol to obtain an extract; S3: The extract is concentrated under reduced pressure to obtain a concentrated solution; S4: mixing the concentrated solution with anhydrous ethanol, collecting the precipitate, and obtaining the quinoa extract.
2. The method for preparing a quinoa extract according to claim 1, characterized in that: In S1, the quinoa husk is crushed by steam explosion, wherein the pressure of the steam explosion is 2.0-2.2 MPa, and the pressure is maintained for 5-20 seconds.
3. The method for preparing a quinoa extract according to claim 1, characterized in that: In S2, quinoa powder is soaked in water at 40-60° C. for 4-6 hours; the temperature of reflux extraction is 80-95° C. for 3-6 hours.
4. The method for preparing a quinoa extract according to claim 1, characterized in that: The concentrated solution in S3 is: the extract is concentrated and decompressed to 10-20% of the original volume.
5. The method for preparing a quinoa extract according to claim 1, characterized in that: The volume ratio of the concentrate to anhydrous ethanol in S4 is 1:4-6.
6. The quinoa extract obtained by the preparation method of the quinoa extract according to any one of claims 1 to 5.
7. Use of the quinoa extract obtained by the preparation method of the quinoa extract according to any one of claims 1 to 5 in preventing and controlling potato blight, enhancing potato resistance to blight and increasing its yield.