Preparation method of fruit fly attractant

Abstract

The invention relates to the technical field of production of fruit fly attractants, and discloses a preparation method of a fruit fly attractant, which comprises the following steps: S1, preparing raw materials; step S2, adding an oil soluble component; step S3, adding volatile components; step S4, blending terpene components; s5, vitamin B is added, after the components are mixed, a complex and attractive smell combination can be generated, vanillin has fragrant and sweet smell and can simulate the foodstuff fragrance loved by bactrocera cucurbitae, such as the fragrance of fruits or flowers, ethyl butyrate has the fragrance of fruits, cinnamyl isobutyrate also has special fragrance, butanedione has the fragrance similar to cream or caramel, and the fragrance of the bactrocera cucurbitae can be simulated; the linalool emits floral fragrance, and the different types of fragrances are mutually superposed and coordinated to form a smell which is extremely attractive to the bactrocera cucurbitae and can attract the bactrocera cucurbitae in a larger range and more intense.

Description

Technical Field

[0001] The invention relates to the technical field of fruit fly attractant production, and in particular to a method for preparing the fruit fly attractant. Background Art

[0002] Cucumber fly attractants are chemical or biological agents specifically designed to control the cucurbit fruit fly, a major pest of melons and fruits. Their larvae bore into the insides of fruits and vegetables, causing them to rot and fall, severely impacting their yield and quality. Attractants can effectively attract and kill adult melon fruit flies, thereby reducing their reproduction number, lowering insect population density, and alleviating damage to fruits and vegetables. Generally, attractants for killing fruit fly pests are mainly chemical agents such as entomophanate, methyl eugenol, isoeugenol, or plant-based attractants such as sugar, fruit juice, vegetable oil, and vinegar, and then combined with organophosphates and pyrethroid chemical insecticides. Although they have a certain effect in killing fruit fly pests, and plant-based attractants have poor long-term effectiveness in attracting fruit flies, chemical agents will leave residues after spraying, polluting land, water sources and the environment, which is not conducive to ecological environment protection and fruit safety, and also directly endangers the health of producers and sprayers. Production and use are restricted, and they do not meet the needs of modern agricultural production development.

[0003] Prior art, such as Chinese Patent CN103283724A, provides a fruit fly trap, its preparation method, and application. The trap comprises a trap A and a trap B. Calculated by volume, the trap A comprises dimethoate, brown sugar, vinegar, wine, and water; the trap B is methyl eugenol. The vinegar contains greater than 0.6% acetic acid by mass, and the wine contains greater than 52% ethanol by mass. The present invention utilizes the odor emitted by the sugar-vinegar trap and methyl eugenol to lure fruit flies into a trap bottle, where the insecticide kills the fruit flies, achieving the desired effect of trapping fruit flies in the field. Hanging the trap bottles around orchards can deter potential intruders and enhance control effectiveness. This invention traps both male and female fruit flies, overcoming the drawback of other fruit fly traps that only trap male or female fruit flies. Furthermore, because dimethoate has no pesticide odor, it does not affect the trap's trapping effectiveness.

[0004] Common types of liquid attractants include sweet and sour liquid, fruit juice attractants, etc. Liquid attractants attract fruit flies by volatilizing the odor components in them, thereby spreading the odor signal over a larger range. However, for some highly volatile attractants, when used, it is easy for some pheromones to evaporate in large quantities in a short period of time and be wasted, resulting in a decrease in the subsequent trapping effect. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for preparing a fruit fly attractant in order to solve the above problems and overcome the defects of the prior art, as described in detail below.

[0006] To achieve the above objectives, the present invention provides the following technical solutions:

[0007] The present invention provides a method for preparing a fruit fly attractant, comprising the following steps:

[0008] Step S1, preparing raw materials, ethyl butyrate, cinnamyl isobutyrate, diacetyl, linalool, vitamin B, pinene, and vanillin;

[0009] Step S2: adding an oil-soluble component, mixing ethyl butyrate and cinnamyl isobutyrate;

[0010] Step S3, adding volatile components, and then adding diacetyl and linalool and mixing;

[0011] Step S4, blending terpene components and adding pinene;

[0012] Step S5: Add vitamin B by first adding a small amount of distilled water to dissolve it into a solution;

[0013] Step S6: adding vanillin.

[0014] Preferably, the mixing ratio of the raw materials in step S1 is ethyl butyrate ≥ 0.02% to 40%, cinnamyl isobutyrate ≥ 0.01% to 20%, diacetyl ≥ 0.02% to 35%, linalool ≥ 0.08% to 30%, vitamin B ≥ 0.03% to 10%, pinene ≥ 0.01% to 12%, and vanillin ≥ 0.02% to 16%.

[0015] Preferably, in step S2, oil-soluble components are mixed, and ethyl butyrate and cinnamyl isobutyrate are mixed because they are both oil-soluble components with similar chemical properties. They are placed in a suitable glass container and gently stirred with a clean glass rod.

[0016] Preferably, the mixing operation in step S2 is to pour ethyl butyrate and cinnamyl isobutyrate into a container for mixing, stir at a moderate speed of about 30-40 revolutions per minute, and continue stirring for 5-8 minutes to ensure that they are fully mixed. These ingredients mainly serve to attract melon fruit flies, and their mixed smell can simulate the smell of food or habitat preferred by melon fruit flies.

[0017] Preferably, in step S2, oil-soluble components are added, such as diacetyl and linalool. These two substances are highly volatile and should be slowly added dropwise to the above-mentioned mixed solution while continuing to stir. The stirring speed can be appropriately increased to 40-50 revolutions per minute.

[0018] Preferably, in step S2, after each drop of diacetyl and linalool, a short pause is made to observe the reaction to ensure that they are evenly dispersed in the mixed solution. Stirring is required for about 3-5 minutes. These volatile components can emit odors at a longer distance, attracting melon fruit flies to approach the trapping device.

[0019] Preferably, the step S4 incorporates terpene components and adds pinene, which are terpene compounds and have good compatibility with the previous components. They should also be added slowly while stirring, and the stirring speed should be maintained at 30-40 revolutions per minute. Stirring is continued for 4-6 minutes to allow them to be fully integrated into the mixed solution. The odors of these components can further enrich the odor spectrum of the attractant and enhance its attraction to the melon fruit fly.

[0020] Preferably, in step S5, vitamin B is added. Since its solubility is different from that of the previous ingredients (usually water-soluble), it is first dissolved in a small amount of distilled water to make a solution, and then the vitamin B solution is slowly added to the previous mixed solution while stirring. The stirring speed is about 30-40 revolutions per minute and the stirring time is about 6-8 minutes to ensure that the vitamin B is evenly distributed in the mixed solution. Vitamin B will stimulate the sense of smell or taste of the melon fruit fly, thereby helping to enhance the trapping effect.

[0021] Preferably, in step S6, vanillin is added slowly into the mixed solution at a stirring speed of 30-40 revolutions per minute for 3-5 minutes to ensure uniform mixing.

[0022] The beneficial effects are:

[0023] 1. When mixed, these ingredients of the present invention produce a complex and attractive odor combination. Vanillin has a sweet odor that can simulate the food aroma favored by the melon fruit fly, such as the aroma of fruit or flowers. Ethyl butyrate has a fruity aroma, cinnamyl isobutyrate also has a special aroma, diacetyl has an aroma similar to cream or caramel, and linalool emits a floral aroma. These different types of aromas overlap and synergize with each other to form an odor that is extremely attractive to the melon fruit fly, which can attract the melon fruit fly more strongly over a wider range.

[0024] 2. In the present invention, since the odors of different components have different propagation and attraction ranges in space, this mixture can broaden the range of attracting melon fruit flies. For example, the odors of some components may be perceived by melon fruit flies at a long distance, guiding them to fly to the trapping area; while the odors of other components are more attractive at close range, prompting melon fruit flies to approach and stay on the trapping device. Vitamin B may also stimulate the sense of smell or taste of the melon fruit fly, further increasing the trapping range and effect.

[0025] Third, if the attractant of the present invention contains odors that may repel the melon fruit fly, these mixed fragrances can mask the unpleasant odors. Furthermore, these components may also complement each other. For example, some highly volatile components (such as ethyl butyrate) can quickly emit odors, initially attracting the melon fruit fly; while some less volatile but longer-lasting components can continue to exert their attraction in subsequent stages, making the attractant's attracting effect more lasting. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0027] Figure 1 The present invention is a process flow chart of the fruit fly attractant production process. DETAILED DESCRIPTION

[0028] To make the objectives, technical solutions, and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other implementations obtained by those of ordinary skill in the art without inventive effort are within the scope of protection of the present invention.

[0029] See also Figure 1 As shown, the present invention provides a method for preparing a fruit fly attractant, comprising the following steps: step S1, preparing raw materials, ethyl butyrate, cinnamic isobutyrate, diacetyl, linalool, vitamin B, pinene, and vanillin; step S2, adding oil-soluble components and mixing ethyl butyrate and cinnamic isobutyrate; step S3, adding volatile components, and then adding diacetyl and linalool and mixing; step S4, blending terpene components and adding pinene; step S5, adding vitamin B, first adding a small amount of distilled water to dissolve it into a solution; step S6, adding vanillin.

[0030] In this embodiment, the mixing ratio of the raw materials in step S1 is ethyl butyrate ≥ 0.02% to 40%, cinnamyl isobutyrate ≥ 0.01% to 20%, diacetyl ≥ 0.02% to 35%, linalool ≥ 0.08% to 30%, vitamin B ≥ 0.03% to 10%, pinene ≥ 0.01% to 12%, and vanillin ≥ 0.02% to 16%.

[0031] Further, please refer to the figure, step S2 is to mix the oil-soluble components, ethyl butyrate and cinnamic isobutyrate are mixed, because they are both oil-soluble components with similar chemical properties, they are placed in a suitable glass container, and gently stirred with a clean glass rod to mix. Specifically, ethyl butyrate and cinnamic isobutyrate are poured into the container for mixing, and the stirring speed is moderate, about 30-40 revolutions per minute, and the stirring is continued for 5-8 minutes to ensure that they are fully mixed. These ingredients mainly play the role of attracting melon fruit flies, and their mixed smell can simulate the smell of food or habitat preferred by melon fruit flies, among which ethyl butyrate has a special pineapple aroma. The fragrance has a strong attraction to the melon fruit fly, which can lure the adult melon fruit fly to the location of the attractant, thereby increasing its chance of contact with the attractant. Cinnamyl isobutyrate has a sweet balsamic and fruity aroma, which has a strong attraction to the melon fruit fly, which can lure the adult melon fruit fly to the location of the attractant, increasing its chance of contact with the attractant, thereby improving the trapping effect. Its smell may be similar to the sex pheromone of the melon fruit fly in chemical structure or function, which can interfere with the courtship and mating behavior of the melon fruit fly, making it difficult for male insects to accurately find female insects, reducing their mating success rate, and thus reducing the number of offspring, achieving the purpose of preventing and controlling the melon fruit fly.

[0032] Furthermore, step S2 adds an oil-soluble component, diacetyl and linalool. These two substances are highly volatile. When adding, they are slowly added dropwise to the above-mentioned mixed solution while continuing to stir. The stirring speed can be appropriately accelerated to 40-50 revolutions per minute. Step S2 pauses slightly after each dripping of diacetyl and linalool to observe the reaction and ensure that they are evenly dispersed in the mixed solution. It is necessary to stir for approximately 3-5 minutes. These volatile components can emit an odor at a distance, attracting the melon fruit fly to approach the trap. Diacetyl has a strong buttery fragrance. The melon fruit fly is very sensitive to this odor. This special odor can attract the melon fruit fly at a distance. The odor of diacetyl can stimulate the olfactory receptors of the melon fruit fly, not only attracting the melon fruit fly but also stimulating their feeding behavior. Linalool synergizes with other ingredients in the attractant (such as diacetyl, ethyl butyrate, etc.) to enhance the overall attracting effect of the attractant.

[0033] In addition, step S4 incorporates terpene components and adds pinene, which are terpene compounds and have good compatibility with the previous components. They should also be added slowly and stirred while adding. The stirring speed is maintained at 30-40 revolutions per minute and the stirring is continued for 4-6 minutes to allow them to be fully integrated into the mixture. The smell of these components can further enrich the odor spectrum of the attractant and enhance its attraction to the melon fruit fly. In the natural environment, the melon fruit fly relies on its sense of smell to find food, egg-laying sites and other resources. Different attractant components target different receptors in the olfactory system of the melon fruit fly and can work synergistically with other components in the attractant (such as ethyl butyrate, etc.) to form a more complex and more attractive odor combination.

[0034] In addition, step S5 adds vitamin B. Since its solubility is different from the previous ingredients (usually water-soluble), it is first dissolved in a small amount of distilled water to make a solution, and then the vitamin B solution is slowly added to the previous mixed solution, stirring while adding, with a stirring speed of about 30-40 revolutions per minute and a stirring time of about 6-8 minutes to ensure that vitamin B is evenly distributed in the mixed solution. Vitamin B will stimulate the sense of smell or taste of the melon fruit fly, helping to enhance the trapping effect. B vitamins (such as B1, B2, B6, etc.) play an important role in the physiological functions of organisms. In nature, many plants contain a certain amount of vitamin B components during the metabolic process. The melon fruit fly will perceive the presence of vitamin B through smell or taste to find food.

[0035] It is worth noting that in step S6, vanillin is added slowly to the mixture at a stirring speed of 30-40 revolutions per minute for 3-5 minutes to uniformly mix the mixture and further enrich the flavor.

[0036] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any modifications or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A method for preparing a fruit fly attractant, characterized in that: The following steps are involved: Step S1, preparing raw materials, ethyl butyrate, cinnamyl isobutyrate, diacetyl, linalool, vitamin B, pinene, and vanillin; Step S2: adding an oil-soluble component, mixing ethyl butyrate and cinnamyl isobutyrate; Step S3, adding volatile components, and then adding diacetyl and linalool and mixing; Step S4, blending terpene components and adding pinene; Step S5: Add vitamin B by first adding a small amount of distilled water to dissolve it into a solution; Step S6: adding vanillin.

2. The method for preparing a fruit fly attractant according to claim 1, wherein: The mixing ratio of the raw materials in step S1 is ethyl butyrate ≥ 0.02% to 40%, cinnamyl isobutyrate ≥ 0.01% to 20%, diacetyl ≥ 0.02% to 35%, linalool ≥ 0.08% to 30%, vitamin B ≥ 0.03% to 10%, pinene ≥ 0.01% to 12%, and vanillin ≥ 0.02% to 16%.

3. The method for preparing a fruit fly attractant according to claim 1, wherein: In step S2, the oil-soluble components are mixed. Ethyl butyrate and cinnamyl isobutyrate are mixed because they are both oil-soluble components with similar chemical properties. They are placed in a suitable glass container and gently stirred with a clean glass rod.

4. The method for preparing a fruit fly attractant according to claim 1, wherein: The specific mixing operation in step S2 is to pour ethyl butyrate and cinnamyl isobutyrate into a container and mix them. The stirring speed is moderate, about 30-40 revolutions per minute, and the stirring is continued for 5-8 minutes to ensure that they are fully mixed. These ingredients mainly play the role of attracting melon fruit flies, and their mixed smell can simulate the smell of food or habitat preferred by melon fruit flies.

5. The method for preparing a fruit fly attractant according to claim 1, wherein: In step S2, oil-soluble components are added, such as diacetyl and linalool. These two substances are highly volatile and should be slowly added dropwise to the above-mentioned mixture while continuing to stir. The stirring speed can be appropriately increased to 40-50 revolutions per minute.

6. The method for preparing a fruit fly attractant according to claim 1, characterized in that: In step S2, after each drop of diacetyl and linalool, pause for a while to observe the reaction and ensure that they are evenly dispersed in the mixed solution. Stirring is required for about 3-5 minutes. These volatile components can emit odors at a long distance, attracting melon fruit flies to approach the trapping device.

7. The method for preparing a fruit fly attractant according to claim 1, characterized in that: In step S4, terpene components are incorporated, and pinene is added. They belong to the terpene compounds and have good compatibility with the previous components. They should also be added slowly and stirred while adding. The stirring speed is maintained at 30-40 revolutions per minute. Stirring is continued for 4-6 minutes to allow them to be fully integrated into the mixed solution. The smell of these components can further enrich the odor spectrum of the attractant and enhance its attractiveness to the melon fruit fly.

8. The method for preparing a fruit fly attractant according to claim 1, characterized in that: In step S5, vitamin B is added. Since its solubility is different from that of the previous ingredients (usually water-soluble), it is first dissolved in a small amount of distilled water to form a solution, and then the vitamin B solution is slowly added to the previous mixed solution while stirring. The stirring speed is about 30-40 revolutions per minute and the stirring time is about 6-8 minutes to ensure that the vitamin B is evenly distributed in the mixed solution. Vitamin B will stimulate the sense of smell or taste of the melon fruit fly, thereby helping to enhance the trapping effect.

9. The method for preparing a fruit fly attractant according to claim 1, characterized in that: In step S6, vanillin is added slowly into the mixed solution at a stirring speed of 30-40 revolutions per minute for 3-5 minutes to uniformly mix the mixture.

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