Insecticidal composition containing cyantraniliprole and application thereof

Abstract

The invention relates to an insecticidal composition containing cyantraniliprole and application thereof, and belongs to the technical field of pesticides, the insecticidal composition comprises the components of cyantraniliprole, a pyrethroid insecticide, a chinaberry seed extract, a vetiver grass extract, an abamectin streptomyces extract, neem oil, peppermint oil and the like. The chinaberry seed extract is obtained by carrying out enzymolysis on chinaberry seeds by hemicellulase, phytase and amylase, then carrying out enzymolysis by pepsase and then extracting by ethanol and water; the vetiver grass extract is obtained by carrying out common enzymolysis on vetiver grass by hemicellulase and phytase, carrying out graded enzymolysis by nattokinase and trypsin, and extracting by ethanol and water; the abamectin streptomyces extract is obtained by carrying out graded percolation extraction on mycelia of abamectin streptomyces through ethyl acetate and ethanol. Various insecticidal components are matched for use, the insecticidal mechanism is complex and diverse, the fast-acting property is good, drug resistance is not prone to being generated, and the insecticidal effect lasts for a long time.

Description

Technical Field

[0001] The present invention belongs to the technical field of pesticides, and particularly relates to an insecticidal composition containing cyantraniliprole and its uses. Background Art

[0002] In modern agricultural production, pest control has always been a crucial link. Cyantraniliprole and cyfluthrin, as two important insecticides, have their own unique development processes and technical backgrounds.

[0003] Cyantraniliprole is the second-generation ryanodine receptor inhibitor insecticide successfully developed by DuPont after chlorantraniliprole. With the continuous increase in the resistance of agricultural pests to traditional insecticides, there is an urgent need for insecticides with new modes of action. The research and development of cyantraniliprole is based on the in-depth study of the physiological mechanisms of pests. It acts on the ryanodine receptor in insect muscle cells, interferes with muscle contraction, causes pests to quickly stop feeding, and ultimately die. It has high and broad-spectrum insecticidal activities, and shows excellent control effects against various pests such as Lepidoptera, Hemiptera, Coleoptera, etc. Moreover, cyantraniliprole has systemicity and can be conducted in plants, which enables it to have a toxic effect on concealed pests such as aphids and thrips when they suck the plant sap, providing a new powerful weapon for integrated pest control.

[0004] Cyfluthrin belongs to pyrethroid insecticides and is an important variety produced in the continuous development of pyrethroid insecticides. Pyrethroid insecticides occupy an important position in the field of pest control due to their characteristics of high efficiency, low toxicity, and low residue. The optimization of the structure of cyfluthrin endows it with unique properties. It can effectively control a variety of pests, such as sanitary pests like mosquitoes and flies, and agricultural pests like cotton bollworms and diamondback moths. It mainly acts on the nervous system of pests, causing the nerve conduction of pests to be blocked and then paralyzing and dying. Cyfluthrin has good chemical stability and can maintain a certain drug efficacy persistence under different environmental conditions. It is widely used in agricultural production and public health fields, playing an active role in both field crop protection and household pest control.

[0005] However, whether it is cyantraniliprole or cyfluthrin, they both face the challenge of the gradual emergence of pest resistance during long-term use. With the development of pest resistance monitoring technology, people have continuously discovered the phenomenon that the population of pests decreases slowly or even rebounds after the use of a single agent. Therefore, it is necessary to continuously explore reasonable formulations of mixed agents, optimize application techniques, and develop new dosage forms to delay the emergence of resistance, improve the use efficiency and service life of insecticides, ensure the stability and sustainable development of agricultural production, and at the same time reduce the adverse effects on the environment and non-target organisms. Summary of the Invention

[0006] In view of the problems of easy resistance of pests and poor quick-acting performance existing in the single component or simple combination of existing insecticides, and the gradually decreasing insecticidal effect, the present invention provides an insecticidal composition containing cyantraniliprole and its use. The components of the insecticidal composition include cyantraniliprole, pyrethroid insecticides, Melia azedarach extract, Vetiveria zizanioides extract, Streptomyces avermitilis extract, neem oil, peppermint oil, etc. The combined use of multiple insecticidal components results in a complex and diverse insecticidal mechanism, good quick-acting performance, not easy to produce resistance, and a long-lasting insecticidal effect. It has high efficiency, strong penetration and conduction, high chemical stability, and also has systemic properties, combining stomach toxicity and contact killing effects, with a wide range of applications and a wide range of insecticidal surfaces, solving the problems of high resistance, difficult control, and poor control effect in resistant areas. The specific technical solutions are as follows:

[0007] An insecticidal composition containing cyantraniliprole, the insecticidal composition comprises the following raw materials in mass percentages: cyantraniliprole 5% - 10%, pyrethroid insecticides 5% - 10%, Melia azedarach extract 5% - 8%, Vetiveria zizanioides extract 5% - 8%, Streptomyces avermitilis extract 1% - 3%, neem oil 5% - 10%, peppermint oil 3% - 5%, emulsifier 5% - 8%, and the balance is solvent; the pyrethroid insecticide is cyfluthrin or beta-cyfluthrin.

[0008] In the above insecticidal composition, the preparation method of the Melia azedarach extract comprises the following steps: Select mature Melia azedarach without diseases and pests, crush it, add water with a mass 8 - 12 times that of the Melia azedarach, then sequentially add hemicellulase with a mass 0.5% - 1.5% of the Melia azedarach, phytase with a mass 0.5% - 1.5% of the Melia azedarach, and amylase with a mass 0.8% - 2% of the Melia azedarach, enzymatically hydrolyze at pH 5.5 - 7.0 and a temperature of 55°C - 65°C for 2 - 3 hours, then cool down to 35°C - 40°C, adjust the pH to 1.5 - 2.0, add pepsin with a mass 0.5% - 1.5% of the Melia azedarach, enzymatically hydrolyze for 2 - 3 hours, heat up to inactivate the enzyme, after cooling to room temperature, add ethanol with a mass 2 - 4 times that of the Melia azedarach, mix and soak for 30 - 60 minutes, filter with a 250 - 300 mesh sieve to obtain a filtrate, evaporate to remove ethanol and part of the water, and concentrate to 10% - 15% of the volume of the filtrate to obtain the Melia azedarach extract.

[0009] In the above preparation method of the Melia azedarach extract, the amylase is β-amylase, and the enzyme activity of β-amylase is 500,000 U / g - 800,000 U / g; the enzyme activity of the hemicellulase is 20,000 U / g - 50,000 U / g; the enzyme activity of the phytase is 20,000 U / g - 50,000 U / g; the enzyme activity of the pepsin is 5000 U / g - 10,000 U / g; the temperature for heating up to inactivate the enzyme is 85°C - 95°C, and the time for heating up to inactivate the enzyme is 10 - 20 minutes.

[0010] In the above insecticidal composition, the preparation method of the vetiver extract comprises the following steps: Select the whole plant of vetiver and crush it, add 8 to 12 times the mass of water of the vetiver, and then add 0.5% to 1.5% of the mass of the vetiver of hemicellulase and 0.5% to 1.5% of the mass of the vetiver of phytase in sequence. Enzymatically hydrolyze at pH 5.5 to 7.0 and a temperature of 55°C to 65°C for 2 to 3 hours, then adjust the pH to 7.5 to 8.5, add 0.5% to 1.5% of the mass of the vetiver of nattokinase, and enzymatically hydrolyze at 55°C to 65°C for 1.5 to 2 hours. Raise the temperature to inactivate the enzyme. After cooling to 35°C to 40°C, add 0.5% to 1.5% of the mass of the vetiver of trypsin, enzymatically hydrolyze for 50 to 60 minutes, raise the temperature to inactivate the enzyme. After cooling to room temperature, add 2 to 4 times the mass of ethanol of the vetiver, mix and soak for 30 to 60 minutes, filter with 250 to 300 meshes to obtain a filtrate, evaporate to remove ethanol and part of the water, and concentrate to 10% to 15% of the volume of the filtrate to obtain the vetiver extract.

[0011] In the above preparation method of the vetiver extract, the enzyme activity of the hemicellulase is 20,000 U / g to 50,000 U / g; the enzyme activity of the phytase is 20,000 U / g to 50,000 U / g; the enzyme activity of the nattokinase is 10,000 U / g to 40,000 U / g; the enzyme activity of the trypsin is 50,000 U / g to 100,000 U / g; the temperature for raising the temperature to inactivate the enzyme is 85°C to 95°C, and the time for raising the temperature to inactivate the enzyme is 10 minutes to 20 minutes.

[0012] In the above insecticidal composition, the preparation method of the Streptomyces avermitilis extract comprises the following steps:

[0013] S1: According to the mass ratio of medium: Streptomyces avermitilis = 100:(2 - 5), inoculate Streptomyces avermitilis into the medium, perform primary fermentation culture for 4 to 5 days to obtain a seed solution, transfer the seed solution to the fermentation base solution at an inoculation amount of 5% to 10% of the volume of the fermentation base solution, and perform secondary fermentation culture for 7 to 10 days to obtain a bacterial solution;

[0014] S2: Centrifuge the bacterial liquid to obtain a precipitate containing Streptomyces avermitilis mycelium. Perform percolation extraction on the precipitate with ethyl acetate at a mass ratio of ethyl acetate: precipitate = 100: (1 - 1.5) to obtain an extraction solution A and extraction residue B. After filtering the extraction solution A through a 250 - 300 mesh sieve, perform vacuum distillation concentration at 40°C - 50°C and a vacuum degree of 0.06 MPa - 0.08 MPa, and then dry to obtain extract A; then perform percolation extraction on the extraction residue B with ethanol at a mass ratio of ethanol: extraction residue B = 100: (5 - 15) to obtain an extraction solution B. After filtering the extraction solution B through a 250 - 300 mesh sieve, perform vacuum distillation concentration at 50°C - 60°C and a vacuum degree of 0.06 MPa - 0.08 MPa, and then dry to obtain extract B; combine and mix extract A and extract B to obtain the Streptomyces avermitilis extract.

[0015] In S1 of the above - mentioned preparation method of the Streptomyces avermitilis extract, the viable count of the Streptomyces avermitilis is 10 million CFU / g - 50 million CFU / g.

[0016] In S1 of the above - mentioned preparation method of the Streptomyces avermitilis extract, the components of both the culture medium and the fermentation base liquid include 25 g / L - 30 g / L of pine needle powder, 10 g / L - 15 g / L of starch, 0.8 g / L - 1.2 g / L of potassium nitrate, 0.3 g / L - 0.6 g / L of sodium chloride, 0.5 g / L - 0.8 g / L of dipotassium hydrogen phosphate, 0.3 g / L - 0.6 g / L of magnesium sulfate, 0.01 g / L - 0.03 g / L of ferrous sulfate, with the balance being water, and the pH value is adjusted to 6.8 - 7.2.

[0017] In S1 of the above - mentioned preparation method of the Streptomyces avermitilis extract, the primary fermentation culture is carried out by shake - flask culture at a temperature of 28°C - 30°C, with the rotation speed controlled at 150 rpm - 200 rpm, and the culture time is 4 - 5 days to obtain a seed liquid.

[0018] In S1 of the above - mentioned preparation method of the Streptomyces avermitilis extract, the secondary fermentation culture is carried out by aerated culture in a fermenter at a temperature of 28°C - 30°C, with the stirring speed of 200 rpm - 300 rpm, and the fermentation culture is carried out for 7 - 10 days to obtain a bacterial liquid.

[0019] In the above - mentioned insecticidal composition, the emulsifier is alkylphenol polyoxyethylene ether (TX - 10), fatty alcohol polyoxyethylene ether (AEO - 9) or sodium dodecyl sulfate (SDS).

[0020] In the above - mentioned insecticidal composition, the solvent is xylene, trimethylbenzene, ethyl acetate or dimethyl carbonate.

[0021] The preparation method of the above-mentioned insecticidal composition containing cyantraniliprole comprises the following steps: Weigh the raw materials by mass percentage, add cyantraniliprole and pyrethroid insecticides into a solvent, mix and blend them evenly to obtain mixture A; mix neem oil, peppermint oil and an emulsifier evenly to obtain mixture B; then homogenize and mix mixture A and mixture B, and finally add extracts of Melia azedarach fruits, Vetiveria zizanioides, Streptomyces avermitilis, mix them evenly to obtain the insecticidal composition.

[0022] The above-mentioned insecticidal composition containing cyantraniliprole is used for controlling Lepidoptera pests, Hemiptera pests, Coleoptera pests, leafhoppers and scale insects.

[0023] An insecticidal composition containing cyantraniliprole and its use provided by the present invention has the following beneficial effects:

[0024] I. The components of the insecticidal composition of the present invention include cyantraniliprole, pyrethroid insecticides, extracts of Melia azedarach fruits, Vetiveria zizanioides, Streptomyces avermitilis, neem oil, peppermint oil, an emulsifier, and the balance is a solvent; the pyrethroid insecticide is cyfluthrin or beta-cyfluthrin.

[0025] Cyantraniliprole is an insecticide that acts on the ryanodine receptor and has good stomach toxicity and contact toxicity to Lepidoptera pests. Pyrethroid insecticides (cyfluthrin or beta-cyfluthrin) can interfere with the nervous system of pests, causing excitement and convulsions in pests and ultimately death, and are also highly effective against Lepidoptera pests. Extracts of Melia azedarach fruits, Vetiveria zizanioides, Streptomyces avermitilis, neem oil and peppermint oil all have certain insect repellent and insecticidal activities. The combination of these components can control Lepidoptera pests from multiple aspects, such as destroying the nervous system of pests, affecting their physiological metabolism, inhibiting feeding, etc., and can significantly improve the control effect.

[0026] Hemiptera pests mainly feed on plant sap. Multiple components in this composition can damage the mouthparts of pests, interfere with their feeding behavior, and at the same time affect the physiological processes in their bodies. For example, the extract of Streptomyces avermitilis can interfere with the normal physiological metabolism of pests, and the pyrethroid components can paralyze the nerves of pests, reducing their harm to plants.

[0027] Coleoptera pests have a relatively hard body wall. Some components in the combination can damage their body wall structure, and some can play a toxic role in the body after being ingested by pests, thus effectively controlling Coleoptera pests.

[0028] Leafhoppers are small in size and have a fast reproduction rate. The composition can repel them through its volatile components, and at the same time has a toxic effect on leafhoppers after contact and ingestion, effectively reducing the number of leafhoppers.

[0029] Scale insects are protected by a hard outer shell. Some extracts in the composition can dissolve the wax components in the outer shell, helping other insecticidal components to better exert contact toxicity and stomach toxicity effects, and multiple components work together to inhibit the growth and reproduction of scale insects.

[0030] The addition of Melia azedarach fruit extract, Vetiveria zizanioides extract, and Streptomyces avermitilis extract has a good synergistic effect, which can effectively reduce the dosage of cyantraniliprole and pyrethroid insecticides and achieve excellent insecticidal effects.

[0031] II. The Melia azedarach fruit extract is obtained by subjecting Melia azedarach fruit to co-enzymolysis with hemicellulase, phytase, and amylase, then enzymolysis with pepsin, and then extraction with ethanol and water. The Melia azedarach fruit extract obtained after multiple enzymolysis and extraction contains various active ingredients such as azadirachtin. These ingredients can interfere with the endocrine and digestive systems of pests. For Lepidoptera pests, it can inhibit the growth and development of their larvae and prevent them from molting normally; for Hemiptera pests, it can reduce their ability to suck plant sap; for Coleoptera pests, it can inhibit their feeding desire; for leafhoppers and scale insects, it can also play a role in repelling and inhibiting growth. The Melia azedarach fruit extract of the present invention has richer components than the ethanol percolation extract after multiple enzymolysis. The enzymolysis process can release some active ingredients that were originally difficult to extract and decompose some macromolecular substances into small molecular active ingredients, which is more conducive to the absorption of pests, thereby enhancing the insecticidal effect.

[0032] III. The Vetiveria zizanioides extract is obtained by subjecting Vetiveria zizanioides to co-enzymolysis with hemicellulase and phytase, then hierarchical enzymolysis with nattokinase and trypsin, and then extraction with ethanol and water. The Vetiveria zizanioides extract obtained after specific enzymolysis and extraction contains various bioactive substances. For Lepidoptera pests, these substances will affect the olfactory and gustatory receptors of pests and interfere with their search for food and oviposition sites; for Hemiptera pests, it can inhibit their reproductive ability; for Coleoptera pests, it can hinder their normal behavioral activities; for leafhoppers and scale insects, the components in the extract have certain contact toxicity and repellent effects, reducing their attachment and reproduction on plants. Compared with the ethanol percolation extract, the Vetiveria zizanioides extract of the present invention, which undergoes a complex enzymolysis process, can more fully extract the active ingredients in Vetiveria zizanioides. Hierarchical enzymolysis can specifically decompose different components in plant tissues, releasing more insecticidal active substances, and the activities of these substances are higher, and they can also play a good insecticidal role at lower concentrations.

[0033] IV. The Streptomyces avermitilis extract is the fermentation broth of Streptomyces avermitilis. The mycelium is obtained by centrifugation, and a composite extract is obtained by fractional percolation extraction with ethyl acetate and ethanol. The Streptomyces avermitilis extract contains components such as avermectin. For Lepidoptera pests, avermectin can interfere with the nerve conduction of pests, causing the pests to become paralyzed and die; for Hemiptera pests, it can inhibit their feeding and reproduction; for Coleoptera pests, it can affect their muscle activity and physiological metabolism; it can also play a toxic role against leafhoppers and scale insects, reducing their population numbers. Compared with simply using the ethyl acetate percolation extract, the composite extract obtained by fractional percolation extraction with ethyl acetate and ethanol has more complex and diverse components. This composite extract attacks pests from different angles, contains different active ingredients released under different extraction conditions, and there is a synergistic effect between these components, improving the control effect on pests.

[0034] V. The Melia azedarach fruit extract, Vetiveria zizanioides extract, and Streptomyces avermitilis extract all contain a variety of bioactive components. These components act on different physiological systems of pests, such as the nervous system, digestive system, endocrine system, etc. For example, the Melia azedarach fruit extract can affect the endocrine and digestion of pests, the Vetiveria zizanioides extract interferes with the behavior and physiological metabolism of pests, and the Streptomyces avermitilis extract mainly acts on the nervous system of pests. When they are used in combination, it is like a multi-faceted "protective net", attacking pests from multiple angles, making it difficult for pests to adapt and resist, thus enhancing the overall insecticidal effect. Moreover, the components in these extracts can also promote the absorption of each other, protect the stability of other components in the environment, and further play a synergistic effect. It can well make up for the resistance of pests to cyantraniliprole and pyrethroid insecticides. The combined use of multiple insecticidal components has a complex and diverse insecticidal mechanism, good quick-acting property, is not easy to produce resistance, and has a long-lasting insecticidal effect.

[0035] The insecticide of the present invention has high efficiency, strong penetration and conduction, high chemical stability, and also has systemic properties, combining stomach toxicity and contact killing effects. It has a wide application range and a wide insecticidal range, solving the problems of high resistance, difficult control, and poor control effect in resistant areas. It effectively reduces the toxic residue of chemically synthesized pesticides, and the strong long-lasting period greatly reduces the application frequency. Specific Embodiments

[0036] The present invention will be further described below in conjunction with specific implementation cases, but the present invention is not limited to these embodiments.

[0037] Example 1

[0038] An insecticidal composition containing cyantraniliprole, the insecticidal composition comprising raw materials in the following mass percentages: cyantraniliprole 5%, cyfluthrin 5%, Melia azedarach extract 5%, Vetiveria zizanioides extract 5%, Streptomyces avermitilis extract 1%, neem oil 5%, peppermint oil 3%, alkylphenol polyoxyethylene ether (TX-10) emulsifier 5%, and the balance being xylene solvent.

[0039] Among them, the preparation method of the Melia azedarach extract comprises the following steps: Select mature Melia azedarach without pests and diseases, crush it, add water with a mass 8 times that of the Melia azedarach, and then successively add hemicellulase with an enzyme activity of 20,000 U / g accounting for 0.5% of the mass of the Melia azedarach, phytase with an enzyme activity of 20,000 U / g accounting for 0.5% of the mass of the Melia azedarach, and β-amylase with an enzyme activity of 500,000 U / g accounting for 0.8% of the mass of the Melia azedarach, carry out enzymatic hydrolysis at pH 5.5 and a temperature of 55 °C for 2 h, then cool down to 35 °C, adjust the pH to 1.5, add pepsin with an enzyme activity of 5000 U / g accounting for 0.5% of the mass of the Melia azedarach, carry out enzymatic hydrolysis for 2 h, raise the temperature to 85 °C to inactivate the enzyme for 10 min, after cooling to room temperature, add ethanol with a mass 2 times that of the Melia azedarach, mix and soak for 30 min, filter through a 250-mesh sieve to obtain a filtrate, evaporate to remove ethanol and part of the water, and concentrate to 10% of the volume of the filtrate to obtain the Melia azedarach extract.

[0040] Among them, the preparation method of the Vetiveria zizanioides extract comprises the following steps: Select the whole plant of Vetiveria zizanioides, crush it, add water with a mass 8 times that of the Vetiveria zizanioides, and then successively add hemicellulase with an enzyme activity of 20,000 U / g accounting for 0.5% of the mass of the Vetiveria zizanioides, phytase with an enzyme activity of 20,000 U / g accounting for 0.5% of the mass of the Vetiveria zizanioides, carry out enzymatic hydrolysis at pH 5.5 and a temperature of 55 °C for 2 h, then adjust the pH to 7.5, add nattokinase with an enzyme activity of 10,000 U / g accounting for 0.5% of the mass of the Vetiveria zizanioides, carry out enzymatic hydrolysis at 55 °C for 1.5 h, raise the temperature to 85 °C to inactivate the enzyme for 10 min, after cooling to 35 °C, add trypsin with an enzyme activity of 50,000 U / g accounting for 0.5% of the mass of the Vetiveria zizanioides, carry out enzymatic hydrolysis for 50 min, raise the temperature to 85 °C to inactivate the enzyme for 10 min, after cooling to room temperature, add ethanol with a mass 2 times that of the Vetiveria zizanioides, mix and soak for 30 min, filter through a 250-mesh filter to obtain a filtrate, evaporate to remove ethanol and part of the water, and concentrate to 10% of the volume of the filtrate to obtain the Vetiveria zizanioides extract.

[0041] Among them, the preparation method of the Streptomyces avermitilis extract comprises the following steps:

[0042] The components of the culture medium and the fermentation base liquid both contain pine needle powder 25 g / L, starch 10 g / L, potassium nitrate 0.8 g / L, sodium chloride 0.3 g / L, dipotassium hydrogen phosphate 0.5 g / L, magnesium sulfate 0.3 g / L, ferrous sulfate 0.01 g / L, and the balance is water, and the pH value is adjusted to 6.8;

[0043] S1: Inoculate Streptomyces avermitilis with a viable count of 10 million CFU / g into the culture medium at a mass ratio of culture medium:Streptomyces avermitilis = 100:2, and perform shake flask culture at a temperature of 28°C with a rotation speed controlled at 150 rpm for 4 days to obtain a seed solution; transfer the seed solution to the fermentation base solution at an inoculation amount of 5% of the volume of the fermentation base solution, and perform aerated culture in a fermenter at a temperature of 28°C with a stirring speed of 200 rpm for 7 days of fermentation culture to obtain a bacterial solution;

[0044] S2: Centrifuge and separate the bacterial solution to obtain a precipitate containing Streptomyces avermitilis mycelium, and perform percolation extraction on the precipitate with ethyl acetate at a mass ratio of ethyl acetate:precipitate = 100:1 to obtain an extraction solution A and extraction residue B. After the extraction solution A is filtered through a 250-mesh sieve, perform vacuum distillation concentration, drying at 40°C and a vacuum degree of 0.06 MPa to obtain extract A; then perform percolation extraction on the extraction residue B with ethanol at a mass ratio of ethanol:extraction residue B = 100:5 to obtain an extraction solution B. After the extraction solution B is filtered through a 250-mesh sieve, perform vacuum distillation concentration, drying at 50°C and a vacuum degree of 0.06 MPa to obtain extract B; combine and mix extract A and extract B to obtain a Streptomyces avermitilis extract.

[0045] The preparation method of the above-mentioned insecticidal composition containing cyantraniliprole includes the following steps: Weigh the raw materials by mass percentage, add cyantraniliprole and lambda-cyhalothrin into the xylene solvent, mix and blend them evenly to obtain mixture A; mix neem oil, peppermint oil and an alkylphenol polyoxyethylene ether (TX-10) emulsifier evenly to obtain mixture B; then perform homogeneous mixing on mixture A and mixture B, and finally add extracts of Melia azedarach, Vetiveria zizanioides, and Streptomyces avermitilis, and mix evenly to obtain the insecticidal composition.

[0046] The above-mentioned insecticidal composition containing cyantraniliprole is used to control Lepidoptera pests, Hemiptera pests, Coleoptera pests, leafhoppers and scale insects.

[0047] Example 2

[0048] An insecticidal composition containing cyantraniliprole, the insecticidal composition includes the following raw materials by mass percentage: cyantraniliprole 5%, beta-cyfluthrin 10%, extract of Melia azedarach 5%, extract of Vetiveria zizanioides 8%, extract of Streptomyces avermitilis 1%, neem oil 10%, peppermint oil 3%, fatty alcohol polyoxyethylene ether (AEO-9) emulsifier 8%, and the balance is trimethylbenzene solvent.

[0049] Among them, the preparation method of the Melia azedarach fruit extract comprises the following steps: Select mature Melia azedarach fruits without diseases and pests, crush them, add water with a mass 8 times that of the Melia azedarach fruits, then successively add hemicellulase with an enzyme activity of 20,000 U / g and a mass of 1.5% of the Melia azedarach fruits, phytase with an enzyme activity of 20,000 U / g and a mass of 1.5% of the Melia azedarach fruits, and β-amylase with an enzyme activity of 500,000 U / g and a mass of 2% of the Melia azedarach fruits. Carry out enzymatic hydrolysis at pH 7.0 and a temperature of 55 °C for 3 h, then cool down to 35 °C, adjust the pH to 2.0, add pepsin with an enzyme activity of 10,000 U / g and a mass of 0.5% of the Melia azedarach fruits, carry out enzymatic hydrolysis for 2 h, raise the temperature to 95 °C to inactivate the enzyme for 10 min. After cooling to room temperature, add ethanol with a mass 4 times that of the Melia azedarach fruits, mix and soak for 30 min, filter through a 300-mesh sieve to obtain a filtrate, evaporate to remove ethanol and part of the water, and concentrate to 10% of the volume of the filtrate to obtain the Melia azedarach fruit extract.

[0050] Among them, the preparation method of the Vetiveria zizanioides extract comprises the following steps: Select the whole plant of Vetiveria zizanioides, crush it, add water with a mass 12 times that of the Vetiveria zizanioides, then successively add hemicellulase with an enzyme activity of 50,000 U / g and a mass of 0.5% of the Vetiveria zizanioides, phytase with an enzyme activity of 50,000 U / g and a mass of 0.5% of the Vetiveria zizanioides. Carry out enzymatic hydrolysis at pH 5.5 and a temperature of 65 °C for 2 h, then adjust the pH to 8.5, add nattokinase with an enzyme activity of 40,000 U / g and a mass of 0.5% of the Vetiveria zizanioides, carry out enzymatic hydrolysis at 55 °C for 2 h, raise the temperature to 85 °C to inactivate the enzyme for 20 min. After cooling to 35 °C, add trypsin with an enzyme activity of 50,000 U / g and a mass of 1.5% of the Vetiveria zizanioides, carry out enzymatic hydrolysis for 60 min, raise the temperature to 85 °C to inactivate the enzyme for 20 min. After cooling to room temperature, add ethanol with a mass 2 times that of the Vetiveria zizanioides, mix and soak for 60 min, filter through a 250-mesh sieve to obtain a filtrate, evaporate to remove ethanol and part of the water, and concentrate to 15% of the volume of the filtrate to obtain the Vetiveria zizanioides extract.

[0051] Among them, the preparation method of the Streptomyces avermitilis extract comprises the following steps:

[0052] The components of both the culture medium and the fermentation base liquid include 25 g / L of pine needle powder, 15 g / L of starch, 0.8 g / L of potassium nitrate, 0.6 g / L of sodium chloride, 0.5 g / L of dipotassium hydrogen phosphate, 0.6 g / L of magnesium sulfate, 0.01 g / L of ferrous sulfate, with the balance being water, and the pH value is adjusted to 7.2;

[0053] S1: According to the mass ratio of culture medium:Streptomyces avermitilis = 100:2, inoculate Streptomyces avermitilis with a viable count of 50 million CFU / g into the culture medium, carry out shake flask culture at a temperature of 28 °C, control the rotation speed at 200 rpm, and the culture time is 4 days to obtain a seed liquid; Transfer the seed liquid to the fermentation base liquid at an inoculation amount of 10% of the volume of the fermentation base liquid, carry out aerated culture in a fermentation tank at a temperature of 28 °C, and the stirring speed is 300 rpm, and carry out fermentation culture for 7 days to obtain a bacterial liquid;

[0054] S2: Centrifuge the bacterial liquid to obtain a precipitate containing Streptomyces avermitilis mycelium. Perform percolation extraction on the precipitate with ethyl acetate at a mass ratio of ethyl acetate: precipitate = 100:1.5 to obtain an extract solution A and extraction residue B. After filtering the extract solution A through a 250-mesh sieve, perform vacuum distillation concentration at 50°C and a vacuum degree of 0.06 MPa, and then dry to obtain extract A. Then, perform percolation extraction on the extraction residue B with ethanol at a mass ratio of ethanol: extraction residue B = 100:15 to obtain an extract solution B. After filtering the extract solution B through a 250-mesh sieve, perform vacuum distillation concentration at 60°C and a vacuum degree of 0.06 MPa, and then dry to obtain extract B. Combine and mix extract A and extract B to obtain a Streptomyces avermitilis extract.

[0055] The preparation method of the above-mentioned insecticidal composition containing cyantraniliprole includes the following steps: Weigh the raw materials by mass percentage, add cyantraniliprole and beta-cyfluthrin into a mesitylene solvent, mix and blend them evenly to obtain mixture A; Mix neem oil, peppermint oil and a fatty alcohol polyoxyethylene ether (AEO-9) emulsifier evenly to obtain mixture B; Then, homogenize and mix mixture A and mixture B, and finally add Melia azedarach extract, Vetiveria zizanioides extract, and Streptomyces avermitilis extract, and mix them evenly to obtain the insecticidal composition.

[0056] The above-mentioned insecticidal composition containing cyantraniliprole is used to control Lepidoptera pests, Hemiptera pests, Coleoptera pests, leafhoppers and scale insects.

[0057] Example 3

[0058] An insecticidal composition containing cyantraniliprole, the insecticidal composition includes the following raw materials by mass percentage: cyantraniliprole 7.5%, beta-cyfluthrin 8%, Melia azedarach extract 6%, Vetiveria zizanioides extract 7%, Streptomyces avermitilis extract 2%, neem oil 8%, peppermint oil 4%, an alkylphenol polyoxyethylene ether (TX-10) emulsifier 5%, and the balance is a xylene solvent.

[0059] Among them, the preparation method of the chinaberry fruit extract comprises the following steps: Select mature and pest-free chinaberry fruits, crush them, add water with a mass 10 times that of the chinaberry fruits, then successively add hemicellulase with an enzyme activity of 20,000 U / g and a mass of 1.0% of the chinaberry fruits, phytase with an enzyme activity of 20,000 U / g and a mass of 1.0% of the chinaberry fruits, and β-amylase with an enzyme activity of 600,000 U / g and a mass of 1.5% of the chinaberry fruits, carry out enzymatic hydrolysis at pH 6.2 and a temperature of 60°C for 2.5 h, then cool down to 37°C, adjust the pH to 1.8, add pepsin with an enzyme activity of 10,000 U / g and a mass of 1.0% of the chinaberry fruits, carry out enzymatic hydrolysis for 2.5 h, raise the temperature to 90°C to inactivate the enzyme for 15 min, after cooling to room temperature, add ethanol with a mass 3 times that of the chinaberry fruits, mix and soak for 50 min, filter through a 250-mesh sieve to obtain a filtrate, evaporate to remove ethanol and part of the water, and concentrate to 12% of the volume of the filtrate to obtain the chinaberry fruit extract.

[0060] Among them, the preparation method of the vetiver extract comprises the following steps: Select the whole plant of vetiver, crush it, add water with a mass 10 times that of the vetiver, then successively add hemicellulase with an enzyme activity of 20,000 U / g and a mass of 1.0% of the vetiver, phytase with an enzyme activity of 20,000 U / g and a mass of 1.0% of the vetiver, carry out enzymatic hydrolysis at pH 6.0 and a temperature of 60°C for 2.5 h, then adjust the pH to 8.0, add nattokinase with an enzyme activity of 20,000 U / g and a mass of 1.0% of the vetiver, carry out enzymatic hydrolysis at 60°C for 1.5 h, raise the temperature to 90°C to inactivate the enzyme for 15 min, after cooling to 37°C, add trypsin with an enzyme activity of 10 U / g and a mass of 1.0% of the vetiver, carry out enzymatic hydrolysis for 55 min, raise the temperature to 90°C to inactivate the enzyme for 15 min, after cooling to room temperature, add ethanol with a mass 3 times that of the vetiver, mix and soak for 50 min, filter through a 250-mesh filter to obtain a filtrate, evaporate to remove ethanol and part of the water, and concentrate to 14% of the volume of the filtrate to obtain the vetiver extract.

[0061] Among them, the preparation method of the Streptomyces avermitilis extract comprises the following steps:

[0062] The components of both the culture medium and the fermentation base liquid include 28 g / L of pine needle powder, 12 g / L of starch, 1.0 g / L of potassium nitrate, 0.5 g / L of sodium chloride, 0.6 g / L of dipotassium hydrogen phosphate, 0.5 g / L of magnesium sulfate, 0.02 g / L of ferrous sulfate, with the balance being water, and the pH value is adjusted to 7.0;

[0063] S1: According to the mass ratio of culture medium: Streptomyces avermitilis = 100:3, inoculate Streptomyces avermitilis with a viable count of 50 million CFU / g into the culture medium, carry out shake flask culture at a temperature of 29°C, control the rotation speed at 180 rpm, and the culture time is 4.5 days to obtain a seed liquid; transfer the seed liquid to the fermentation base liquid at an inoculation amount of 8% of the volume of the fermentation base liquid, carry out aerated culture in a fermentation tank at a temperature of 29°C, the stirring speed is 250 rpm, and the fermentation culture is carried out for 8 days to obtain a bacterial liquid;

[0064] S2: Centrifuge the bacterial liquid to obtain a precipitate containing Streptomyces avermitilis mycelium. Perform percolation extraction on the precipitate with ethyl acetate at a mass ratio of ethyl acetate: precipitate = 100:1.2 to obtain an extract solution A and a leaching residue B. After filtering the extract solution A through a 250-mesh sieve, perform vacuum distillation concentration at 45°C and a vacuum degree of 0.07 MPa, and then dry to obtain extract A; then perform percolation extraction on the leaching residue B with ethanol at a mass ratio of ethanol: leaching residue B = 100:11 to obtain an extract solution B. After filtering the extract solution B through a 300-mesh sieve, perform vacuum distillation concentration at 55°C and a vacuum degree of 0.07 MPa, and then dry to obtain extract B; combine and mix extract A and extract B to obtain a Streptomyces avermitilis extract.

[0065] The preparation method of the above insecticidal composition containing cyantraniliprole comprises the following steps: Weigh the raw materials by mass percentage, add cyantraniliprole and beta-cyfluthrin into a xylene solvent, mix and blend to obtain mixture A; mix neem oil, peppermint oil and an alkylphenol polyoxyethylene ether (TX-10) emulsifier evenly to obtain mixture B; then homogenize and mix mixture A and mixture B, and finally add Melia azedarach extract, Vetiveria zizanioides extract, and Streptomyces avermitilis extract, and mix evenly to obtain the insecticidal composition.

[0066] The above insecticidal composition containing cyantraniliprole is used to control Lepidoptera pests, Hemiptera pests, Coleoptera pests, leafhoppers and scale insects.

[0067] Example 4

[0068] An insecticidal composition containing cyantraniliprole, the insecticidal composition comprises the following raw materials by mass percentage: cyantraniliprole 10%, cyfluthrin 5%, Melia azedarach extract 8%, Vetiveria zizanioides extract 5%, Streptomyces avermitilis extract 3%, neem oil 5%, peppermint oil 5%, sodium dodecyl sulfate (SDS) emulsifier 5%, and the balance is ethyl acetate solvent.

[0069] Among them, the preparation method of the Melia azedarach fruit extract includes the following steps: Select mature Melia azedarach fruits without diseases and pests, crush them, add water with a mass 12 times that of the Melia azedarach fruits, and then successively add hemicellulase with an enzyme activity of 50,000 U / g accounting for 0.5% of the mass of the Melia azedarach fruits, phytase with an enzyme activity of 50,000 U / g accounting for 0.5% of the mass of the Melia azedarach fruits, and β-amylase with an enzyme activity of 800,000 U / g accounting for 0.8% of the mass of the Melia azedarach fruits. Enzymolysis is carried out at pH 5.5 and a temperature of 65 °C for 2 h, then the temperature is lowered to 40 °C, the pH is adjusted to 1.5, and pepsin with an enzyme activity of 5000 U / g accounting for 1.5% of the mass of the Melia azedarach fruits is added, followed by enzymolysis for 3 h. The enzyme is inactivated at 85 °C for 20 min. After cooling to room temperature, ethanol with a mass 2 times that of the Melia azedarach fruits is added, and the mixture is soaked for 60 min. Filtration is carried out through a 250-mesh sieve to obtain a filtrate, and ethanol and part of the water are removed by evaporation, and the volume is concentrated to 15% of the filtrate to obtain the Melia azedarach fruit extract.

[0070] Among them, the preparation method of the Vetiveria zizanioides extract includes the following steps: Select the whole plant of Vetiveria zizanioides, crush it, add water with a mass 8 times that of the Vetiveria zizanioides, and then successively add hemicellulase with an enzyme activity of 20,000 U / g accounting for 1.5% of the mass of the Vetiveria zizanioides and phytase with an enzyme activity of 20,000 U / g accounting for 1.5% of the mass of the Vetiveria zizanioides. Enzymolysis is carried out at pH 7.0 and a temperature of 55 °C for 3 h, then the pH is adjusted to 7.5, and nattokinase with an enzyme activity of 10,000 U / g accounting for 1.5% of the mass of the Vetiveria zizanioides is added, followed by enzymolysis at 65 °C for 1.5 h. The enzyme is inactivated at 95 °C for 10 min. After cooling to 40 °C, trypsin with an enzyme activity of 10 U / g accounting for 0.5% of the mass of the Vetiveria zizanioides is added, and enzymolysis is carried out for 50 min. The enzyme is inactivated at 95 °C for 10 min. After cooling to room temperature, ethanol with a mass 4 times that of the Vetiveria zizanioides is added, and the mixture is soaked for 30 min. Filtration is carried out through a 300-mesh sieve to obtain a filtrate, and ethanol and part of the water are removed by evaporation, and the volume is concentrated to 10% of the filtrate to obtain the Vetiveria zizanioides extract.

[0071] Among them, the preparation method of the Streptomyces avermitilis extract includes the following steps:

[0072] The components of both the culture medium and the fermentation base liquid include 30 g / L of pine needle powder, 10 g / L of starch, 1.2 g / L of potassium nitrate, 0.3 g / L of sodium chloride, 0.8 g / L of dipotassium hydrogen phosphate, 0.3 g / L of magnesium sulfate, and 0.03 g / L of ferrous sulfate, with the balance being water, and the pH value is adjusted to 6.8;

[0073] S1: According to the mass ratio of culture medium:Streptomyces avermitilis = 100:5, inoculate Streptomyces avermitilis with a viable count of 10 million CFU / g into the culture medium, and carry out shaking flask culture at a temperature of 30 °C, with the rotation speed controlled at 150 rpm and the culture time being 5 days to obtain a seed liquid; Transfer the seed liquid to the fermentation base liquid at an inoculation amount of 5% of the volume of the fermentation base liquid, and carry out aerated culture in a fermentation tank at a temperature of 30 °C, with the stirring speed being 200 rpm, and ferment for 10 days to obtain a bacterial liquid;

[0074] S2: Centrifuge the bacterial solution to obtain a precipitate containing Streptomyces avermitilis mycelium. Perform percolation extraction on the precipitate with ethyl acetate at a mass ratio of ethyl acetate: precipitate = 100:1 to obtain an extraction solution A and extraction residue B. After filtering the extraction solution A through a 300-mesh sieve, perform vacuum distillation concentration at 40°C and a vacuum degree of 0.08 MPa, and then dry to obtain extract A; then perform percolation extraction on the extraction residue B with ethanol at a mass ratio of ethanol: extraction residue B = 100:5 to obtain an extraction solution B. After filtering the extraction solution B through a 300-mesh sieve, perform vacuum distillation concentration at 50°C and a vacuum degree of 0.08 MPa, and then dry to obtain extract B; combine and mix extract A and extract B to obtain a Streptomyces avermitilis extract.

[0075] The preparation method of the above insecticidal composition containing cyantraniliprole comprises the following steps: Weigh the raw materials by mass percentage, add cyantraniliprole and lambda-cyhalothrin into an ethyl acetate solvent, mix and blend them evenly to obtain mixture A; mix neem oil, peppermint oil and a sodium dodecyl sulfate (SDS) emulsifier evenly to obtain mixture B; then homogenize and mix mixture A and mixture B, and finally add extracts of Melia azedarach fruit, Vetiveria zizanioides, and Streptomyces avermitilis, and mix evenly to obtain the insecticidal composition.

[0076] The above insecticidal composition containing cyantraniliprole is used for controlling Lepidoptera pests, Hemiptera pests, Coleoptera pests, leafhoppers and scale insects.

[0077] Example 5

[0078] An insecticidal composition containing cyantraniliprole, the insecticidal composition comprises the following raw materials by mass percentage: cyantraniliprole 10%, beta-cyfluthrin 10%, extract of Melia azedarach fruit 8%, extract of Vetiveria zizanioides 8%, Streptomyces avermitilis extract 3%, neem oil 10%, peppermint oil 5%, sodium dodecyl sulfate (SDS) emulsifier 8%, and the balance is dimethyl carbonate solvent.

[0079] Among them, the preparation method of the chinaberry fruit extract includes the following steps: Select mature and pest-free chinaberry fruits, crush them, add water with a mass 12 times that of the chinaberry fruits, and then successively add hemicellulase with an enzyme activity of 50,000 U / g and a mass of 1.5% of the chinaberry fruits, phytase with an enzyme activity of 50,000 U / g and a mass of 1.5% of the chinaberry fruits, and β-amylase with an enzyme activity of 800,000 U / g and a mass of 2% of the chinaberry fruits. Enzymatic hydrolysis is carried out at pH 7.0 and a temperature of 65 °C for 3 h, then the temperature is lowered to 40 °C, the pH is adjusted to 2.0, and pepsin with an enzyme activity of 10,000 U / g and a mass of 1.5% of the chinaberry fruits is added, followed by enzymatic hydrolysis for 3 h. The enzyme is inactivated at 95 °C for 20 min. After cooling to room temperature, ethanol with a mass 4 times that of the chinaberry fruits is added, and the mixture is soaked for 60 min. It is filtered through a 300-mesh sieve to obtain a filtrate, and ethanol and part of the water are evaporated and removed, and the volume is concentrated to 15% of the filtrate volume to obtain the chinaberry fruit extract.

[0080] Among them, the preparation method of the vetiver extract includes the following steps: Select the whole plant of vetiver, crush it, add water with a mass 12 times that of the vetiver, and then successively add hemicellulase with an enzyme activity of 50,000 U / g and a mass of 1.5% of the vetiver, phytase with an enzyme activity of 50,000 U / g and a mass of 1.5% of the vetiver. Enzymatic hydrolysis is carried out at pH 7.0 and a temperature of 65 °C for 3 h, then the pH is adjusted to 8.5, and nattokinase with an enzyme activity of 40,000 U / g and a mass of 1.5% of the vetiver is added, followed by enzymatic hydrolysis at 65 °C for 2 h. The enzyme is inactivated at 95 °C for 20 min. After cooling to 40 °C, trypsin with an enzyme activity of 10 U / g and a mass of 1.5% of the vetiver is added, followed by enzymatic hydrolysis for 60 min. The enzyme is inactivated at 95 °C for 20 min. After cooling to room temperature, ethanol with a mass 4 times that of the vetiver is added, and the mixture is soaked for 60 min. It is filtered through a 300-mesh filter to obtain a filtrate, and ethanol and part of the water are evaporated and removed, and the volume is concentrated to 15% of the filtrate volume to obtain the vetiver extract.

[0081] Among them, the preparation method of the Streptomyces avermitilis extract includes the following steps:

[0082] The components of both the culture medium and the fermentation base liquid include 30 g / L of pine needle powder, 15 g / L of starch, 1.2 g / L of potassium nitrate, 0.6 g / L of sodium chloride, 0.8 g / L of dipotassium hydrogen phosphate, 0.6 g / L of magnesium sulfate, 0.03 g / L of ferrous sulfate, and the balance is water, and the pH value is adjusted to 7.2;

[0083] S1: According to the mass ratio of culture medium:Streptomyces avermitilis = 100:5, inoculate Streptomyces avermitilis with a viable count of 50 million CFU / g into the culture medium, and carry out shake flask culture at a temperature of 30 °C, with the rotation speed controlled at 200 rpm and the culture time of 5 days to obtain a seed liquid; Transfer the seed liquid to the fermentation base liquid at an inoculation amount of 10% of the fermentation base liquid volume, and carry out aerated culture in a fermentation tank at a temperature of 30 °C, with the stirring speed of 300 rpm and the fermentation culture time of 10 days to obtain a bacterial liquid;

[0084] S2: Centrifuge the bacterial liquid to obtain a precipitate containing Streptomyces avermitilis mycelium. Perform percolation extraction on the precipitate with ethyl acetate at a mass ratio of ethyl acetate: precipitate = 100:1.5 to obtain an extract solution A and a leaching residue B. After the extract solution A is filtered through a 300-mesh sieve, perform reduced-pressure distillation concentration under the conditions of 50°C and a vacuum degree of 0.08 MPa, and then dry to obtain extract A; then perform percolation extraction on the leaching residue B with ethanol at a mass ratio of ethanol: leaching residue B = 100:15 to obtain an extract solution B. After the extract solution B is filtered through a 300-mesh sieve, perform reduced-pressure distillation concentration under the conditions of 60°C and a vacuum degree of 0.08 MPa, and then dry to obtain extract B; combine and mix extract A and extract B to obtain a Streptomyces avermitilis extract.

[0085] The preparation method of the above insecticidal composition containing cyantraniliprole comprises the following steps: Weigh the raw materials by mass percentage, add cyantraniliprole and beta-cyfluthrin into a dimethyl carbonate solvent, mix and blend them evenly to obtain mixture A; mix neem oil, peppermint oil and a dodecyl sulfate (SDS) emulsifier evenly to obtain mixture B; then perform homogenization mixing on mixture A and mixture B, and finally add extracts of Melia azedarach, Vetiveria zizanioides and Streptomyces avermitilis, and mix them evenly to obtain the insecticidal composition.

[0086] The above insecticidal composition containing cyantraniliprole is used for controlling Lepidoptera pests, Hemiptera pests, Coleoptera pests, leafhoppers and scale insects.

[0087] Comparative Example 1

[0088] No extract of Melia azedarach is added to the insecticidal composition; other parameters and methods are the same as those in Example 1.

[0089] Comparative Example 2

[0090] No extract of Vetiveria zizanioides is added to the insecticidal composition; other parameters and methods are the same as those in Example 1.

[0091] Comparative Example 3

[0092] No extract of Streptomyces avermitilis is added to the insecticidal composition; other parameters and methods are the same as those in Example 1.

[0093] Comparative Example 4

[0094] No extract of Melia azedarach, extract of Vetiveria zizanioides and extract of Streptomyces avermitilis are added to the insecticidal composition at the same time; other parameters and methods are the same as those in Example 1.

[0095] Comparative Example 5

[0096] Both the extracts of Melia azedarach fruit and Vetiveria zizanioides were extracted by percolation with an ethanol aqueous solution (ethanol volume content 50%). That is, after the raw materials were crushed, an ethanol aqueous solution with a mass 10 times that of the raw materials was used for percolation to obtain an extract solution. Ethanol and part of the water were evaporated and concentrated to 10% of the volume of the filtrate to obtain the extract.

[0097] Comparative Example 6

[0098] In the preparation method of the Streptomyces avermitilis extract, Extract B was not prepared; Extract A was the Streptomyces avermitilis extract.

[0099] Comparative Example 7

[0100] Neem oil and peppermint oil were not added to the insecticidal composition at the same time; other parameters and methods were the same as those in Example 1.

[0101] The insecticides prepared in the above examples and comparative examples were subjected to efficacy tests.

[0102] I. Detection of insecticidal effect and drug efficacy time

[0103] (1) Immersion method: ① Select several fresh cotton leaves without pests and diseases, and divide them into 13 groups on average. One group is the blank control group. The leaves are immersed in the insecticide solution (dilution multiple is 1500 times the volume) for 10 seconds and then taken out. The immersion solution of the blank control group is water. After natural drying for 5 min; ② Put the treated leaves into a petri dish, and inoculate about 100 healthy larvae of Helicoverpa armigera respectively. Cultivate under the conditions of a temperature of 25 °C, a relative humidity of 65%, and a light cycle (16L:8D). Record the mortality rate of the larvae at 12 h (mortality rate = number of dead insects / number of test insects × 100%); Repeat step ② until the mortality rate no longer changes significantly for three consecutive days. Record the time from the start of the test to when the mortality rate no longer changes significantly as the drug efficacy time. The test results are shown in Table 1.

[0104] The larvae of Plutella xylostella and Spodoptera litura were tested with Chinese cabbage leaves; the larvae of Chilo suppressalis were tested with fresh rice stems. The immersion time was 30 seconds; the remaining measurement methods were the same as above. The test results are shown in Table 1.

[0105] (2) Spraying method: ① Select several fresh and healthy Chinese cabbage leaves without pests and diseases, and evenly spray the diluted insecticide solution (dilution ratio is 1500 times by volume) on the plant leaves with a sprayer. The spraying substance for the blank control group is water, and let the liquid medicine dry naturally; ② Gently transfer 100 aphids to the treated plant leaves with a brush, cover them with a transparent plastic cover to prevent the aphids from escaping, and cultivate them under the conditions of a temperature of 25 °C, a relative humidity of 65%, and a light cycle of (16L:8D). Record the mortality rate of aphids at 12 h. (Mortality rate = number of dead insects / number of tested insects × 100%); Repeat step ② until the mortality rate no longer changes significantly for three consecutive days. Record the time from the start of the experiment to when the mortality rate no longer changes significantly as the efficacy time. The test results are shown in Table 1.

[0106] The determination method for thrips is the same as above, and the test results are shown in Table 1.

[0107] II. Detection of repellent effect

[0108] Use a suitable test container (a square incubator with a specification of 80 cm × 80 cm × 80 cm for Plutella xylostella, Helicoverpa armigera, Spodoptera litura and Chilo suppressalis larvae; a rectangular culture dish with a specification of 40 cm × 20 cm for aphids; a transparent plastic box with a specification of 80 cm × 50 cm × 20 cm for thrips). Place the plant leaves impregnated with the insecticide solution and dried on one side, and place the same untreated plant leaves on the other side. Release 100 of each type of pest from the center of the top, and observe the distribution quantity of pests in the treated leaf area and the untreated leaf area after 1 h. Calculate the repellency rate. Repellency rate = (number of insects in the control area - number of insects in the treated area) / (number of insects in the control area + number of insects in the treated area) × 100%. The test results are shown in Table 2.

[0109] Table 1 Test results of insecticidal effect

[0110]

[0111]

[0112] Table 2 Test results of repellent effect

[0113]

[0114] As can be seen from the above results, the insecticidal compositions of Examples 1 to 5 have good control effects on Plutella xylostella, Helicoverpa armigera, Spodoptera litura larvae, Chilo suppressalis larvae, aphids, and thrips, can meet the growth needs of various plants, and the active ingredients can remain on the plant surface for a long time, providing a lasting protection barrier. From the results of Comparative Example 1, it can be known that the extract of Melia azedarach can interfere with the olfactory and gustatory systems of insects, making insects lose interest in food and reducing feeding, and has a significant antifeedant effect on Plutella xylostella and Helicoverpa armigera. When the insecticidal composition does not contain the extract of Melia azedarach, both the insecticidal and repellent effects of the composition decrease; from the results of Comparative Example 2, it can be known that the extract of Vetiveria zizanioides can interfere with the olfactory system of insects, thus playing a role in repelling pests. When the insecticidal composition does not contain the extract of Vetiveria zizanioides, the repellent effect of the composition decreases; from the results of Comparative Example 3, it can be known that the extract of Streptomyces avermitilis can interfere with the neurophysiological activities of insects and mites, quickly paralyze pests, and inhibit their growth and development. When the insecticidal composition does not contain Streptomyces avermitilis, the insecticidal effect of the composition decreases; from the results of Comparative Example 4, it can be known that when the insecticidal composition does not contain the extract of Melia azedarach, the extract of Vetiveria zizanioides, and the extract of Streptomyces avermitilis at the same time, the insecticidal and repellent effects significantly decrease, and the combined use of the three extracts has a good synergistic effect; from the results of Comparative Example 5, it can be known that when the extract of Melia azedarach and the extract of Vetiveria zizanioides are not subjected to hierarchical enzymatic hydrolysis with various specific enzymes and only ethanol percolation extraction is used, some active ingredients are missing in the obtained product, and the promoting effect on pest control weakens, and both the insecticidal effect and the repellent effect of the composition decrease; from the results of Comparative Example 6, it can be known that in the preparation method of the extract of Streptomyces avermitilis, when extract B is not prepared, some active ingredients are missing in the obtained product, and the promoting effect on pest control weakens, and the insecticidal effect decreases; from the results of Comparative Example 7, it can be known that neem oil has various effects on insects such as antifeedant, stomach toxicity, and inhibition of growth and development, and the smell emitted by peppermint oil can interfere with the olfactory system of insects and play a repellent role. When the insecticidal composition does not contain neem oil and peppermint oil at the same time, both the insecticidal effect and the repellent effect of the composition decrease.

Claims

1. An insecticidal composition containing cyantraniliprole, characterized in that: The insecticide composition comprises the following raw materials in percentage by mass: 5% to 10% of cyantraniliprole, 5% to 10% of pyrethroid insecticide, 5% to 8% of chinaberry fruit extract, 5% to 8% of vetiver extract, 1% to 3% of avermectin Streptomyces extract, 5% to 10% of neem oil, 3% to 5% of peppermint oil, 5% to 8% of emulsifier, and the balance is solvent; the pyrethroid insecticide is flucythrin or high-efficiency flucythrin.

2. An insecticidal composition containing cyantraniliprole according to claim 1, characterized in that: The preparation method of the neem fruit extract comprises the following steps: selecting mature neem fruits free of diseases and insect pests, crushing them, adding water of 8 to 12 times the mass of the neem fruits, then sequentially adding hemicellulase of 0.5% to 1.5% by mass of the neem fruits, phytase of 0.5% to 1.5% by mass of the neem fruits, and amylase of 0.8% to 2% by mass of the neem fruits, performing enzymolysis for 2 hours to 3 hours at a pH of 5.5 to 7.0 and a temperature of 55° C. to 65° C., then cooling to 35° C. to 40° C., adjusting the pH to 1.5 to 2.0, adding pepsin of 0.5% to 1.5% by mass of the neem fruits, performing enzymolysis for 2 hours to 3 hours, heating up to inactivate the enzymes, and after cooling to room temperature, adding ethanol of 2 to 4 times the mass of the neem fruits, mixing and soaking for 30 minutes to 60 minutes n, filtering through a 250-300 mesh sieve to obtain a filtrate, evaporating to remove ethanol and part of water, and concentrating to 10%-15% of the volume of the filtrate to obtain a neem fruit extract.

3. An insecticidal composition containing cyantraniliprole according to claim 2, characterized in that: In the preparation method of neem fruit extract, the amylase is β-amylase, and the enzyme activity of β-amylase is 500,000 U / g to 800,000 U / g; the enzyme activity of hemicellulase is 20,000 U / g to 50,000 U / g; the enzyme activity of phytase is 20,000 U / g to 50,000 U / g; the enzyme activity of pepsin is 5000 U / g to 10,000 U / g; the temperature of heating enzyme inactivation is 85°C to 95°C, and the time of heating enzyme inactivation is 10min to 20min.

4. The insecticidal composition containing cyantraniliprole according to claim 1, characterized in that: The preparation method of the vetiver extract comprises the following steps: selecting whole vetiver and crushing it, adding water of 8 to 12 times the mass of the vetiver, then sequentially adding hemicellulase of 0.5 to 1.5% by mass of the vetiver and phytase of 0.5 to 1.5% by mass of the vetiver, performing enzymolysis at a pH of 5.5 to 7.0 and a temperature of 55 to 65° C. for 2 to 3 hours, then adjusting the pH to 7.5 to 8.5, adding nattokinase of 0.5 to 1.5% by mass of the vetiver, and performing enzymolysis at a temperature of 55° C. to 65° C. The method comprises the following steps: enzymolysis at 65°C for 1.5 to 2 hours, heating to inactivate the enzyme, cooling to 35°C to 40°C, adding trypsin in an amount of 0.5% to 1.5% by weight of vetiver, and enzymolysis for 50 to 60 minutes, heating to inactivate the enzyme, cooling to room temperature, adding ethanol in an amount of 2 to 4 times by weight of vetiver, mixing and soaking for 30 to 60 minutes, filtering through 250 to 300 meshes to obtain a filtrate, evaporating to remove the ethanol and part of the water, and concentrating the filtrate to 10 to 15% by volume to obtain a vetiver extract.

5. The insecticidal composition containing cyantraniliprole according to claim 4, characterized in that: In the preparation method of vetiver extract, the enzyme activity of hemicellulase is 20,000 U / g to 50,000 U / g; the enzyme activity of phytase is 20,000 U / g to 50,000 U / g; the enzyme activity of nattokinase is 10,000 U / g to 40,000 U / g; the enzyme activity of trypsin is 50,000 U / g to 10 U / g; the temperature for heating enzyme inactivation is 85°C to 95°C, and the time for heating enzyme inactivation is 10min to 20min.

6. The insecticidal composition containing cyantraniliprole according to claim 1, characterized in that: The preparation method of the avermectin Streptomyces extract comprises the following steps: S1: inoculating Streptomyces avermectinosum into the culture medium at a mass ratio of culture medium: Streptomyces avermectinosum = 100: (2-5), performing primary fermentation culture for 4-5 days to obtain seed solution, transferring the seed solution into the fermentation base solution at an inoculation amount of 5%-10% of the volume of the fermentation base solution, performing secondary fermentation culture for 7-10 days to obtain bacterial solution; S2: centrifuging the bacterial liquid to obtain a precipitate containing avermectin Streptomyces mycelium, and extracting the precipitate by diafiltration with ethyl acetate at a mass ratio of ethyl acetate:precipitate=100:(1-1.5) to obtain an extract A and a residue B, filtering the extract A through a 250-mesh to 300-mesh sieve, and concentrating the extract by reduced pressure distillation at 40°C to 50°C and a vacuum degree of 0.06MPa to 0.08MPa, and drying to obtain an extract A; then, extracting the residue B by diafiltration with ethanol at a mass ratio of ethanol:residue B=100:(5-15) to obtain an extract B, filtering the extract B through a 250-mesh to 300-mesh sieve, and concentrating the extract by reduced pressure distillation at 50°C to 60°C and a vacuum degree of 0.06MPa to 0.08MPa, and drying to obtain an extract B; combining and mixing the extract A and the extract B to obtain an avermectin Streptomyces extract.

7. The insecticidal composition containing cyantraniliprole according to claim 6, characterized in that: In S1, the bacterial activity of the avermectin Streptomyces is 10 million CFU / g to 50 million CFU / g; the components of the culture medium and the fermentation base liquid include pine needle powder 25g / L to 30g / L, starch 10g / L to 15g / L, potassium nitrate 0.8g / L to 1.2g / L, sodium chloride 0.3g / L to 0.6g / L, potassium hydrogen phosphate 0.5g / L to 0.8g / L, magnesium sulfate 0.3g / L to 0.6g / L, ferrous sulfate 0.01g / L L~0.03g / L, the balance is water, and the pH value is adjusted to 6.8~7.2; the primary fermentation culture is carried out at a temperature of 28℃~30℃, with a rotation speed controlled at 150rpm~200rpm, and a culture time of 4 days to 5 days to obtain a seed liquid; the secondary fermentation culture is carried out at a temperature of 28℃~30℃, with a fermentation tank aeration culture, a stirring speed of 200rpm~300rpm, and a fermentation culture of 7 days to 10 days to obtain a bacterial liquid.

8. The insecticidal composition containing cyantraniliprole according to claim 1, characterized in that: The emulsifier is alkylphenol polyoxyethylene ether, fatty alcohol polyoxyethylene ether or sodium lauryl sulfate; the solvent is xylene, trimethylbenzene, ethyl acetate or dimethyl carbonate.

9. The insecticidal composition containing cyantraniliprole according to claim 1, characterized in that: The preparation method of the insecticide composition comprises the following steps: weighing raw materials according to mass percentage, adding cyantraniliprole and pyrethroid insecticide into a solvent, mixing and evenly mixing to obtain a mixture A; mixing neem oil, peppermint oil and an emulsifier evenly to obtain a mixture B; then homogenously mixing the mixture A and the mixture B, and finally adding a neem fruit extract, a vetiver extract and an avermectin Streptomyces extract, mixing and evenly mixing to obtain the insecticide composition.

10. The use of an insecticidal composition containing cyantraniliprole according to claim 1, characterized in that: The insecticidal composition is used for controlling lepidopteran pests, hemiptera pests, coleopteran pests, leafhoppers and scale insects.

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