Tea yellow liquid as well as preparation method and application thereof

Abstract

The invention discloses a tea yellow liquid as well as a preparation method and application thereof, and belongs to the field of agricultural additives. The preparation process of the tea yellow liquid comprises the following steps: drying and crushing raw materials, adding water for dissolving out, centrifuging to obtain a mixed fine suspension, finally adding an enzyme inhibitor, and carrying out secondary sanding and dilution to obtain the tea yellow liquid. The tea yellow liquid is prepared from, by mass, 7-99.5% of tea saponin liquid, 0.5-93% of coptis chinensis liquid and the balance water, tea saponin active ingredients contained in the tea saponin liquid can remarkably reduce the surface tension of pesticide liquid, the tea saponin active ingredients cooperate with macromolecular substances such as polysaccharide in the coptis chinensis liquid to form a biomass affinity film, the spreadability and adsorbability of the pesticide liquid are greatly improved, and the pesticide effect is improved. Therefore, the content of the pesticide liquid in unit area is increased, the application amount of the pesticide is greatly reduced, and pesticide residues caused by excessive application are reduced.

Description

Technical Field

[0001] This invention relates to the field of agricultural adjuvants, and in particular to tea extract, its preparation method, and its application. Background Technology

[0002] In modern agricultural production, pesticides play an irreplaceable role in ensuring food security and agricultural product supply. However, traditional pesticide use methods have long faced multiple problems such as low efficiency and significant environmental risks, which are key bottlenecks restricting the green and sustainable development of agriculture. Specifically: The effective utilization rate of pesticides is low. In conventional spraying operations, because most plant leaves have a hydrophobic waxy layer and the interfacial tension of the pesticide solution is too high, it is difficult for the solution to wet and spread on the leaf surface. This makes it difficult for the pesticide to effectively deposit on the target organism's surface, or it is easily washed away by rain or photodegraded, leading to rapid inactivation. Often, it is necessary to increase the dosage or frequency of application to maintain the control effect, resulting in resource waste and environmental pollution. Furthermore, excessive or inefficient application can lead to pesticide contamination of crops. Unleashed pesticides entering the soil and water bodies can also threaten other organisms in the ecosystem and disrupt the ecological balance of farmland.

[0003] To enhance the initial wettability and spreading properties of pesticide solutions on various targets such as hydrophobic leaves, insects, and weeds, surfactants, vegetable oils, or mineral oils are mixed into pesticides. This reduces surface tension, promotes wetting, and increases the droplet size of the pesticide solution, thus reducing drift. However, these techniques often have limited functionality and cannot maintain or improve pesticide efficacy while reducing the amount of active ingredient used per unit area, or simultaneously achieve effects such as dosage reduction, lower residue, and delayed resistance development.

[0004] Therefore, obtaining a highly efficient, multifunctional, and bio-friendly pesticide synergist is of great practical significance for promoting the concept of resource conservation and environmentally friendly green development, as well as for ensuring food security and ecological security. Summary of the Invention

[0005] This invention provides a tea yellow liquid, its preparation method, and its application, which can solve the problems of low efficiency, large application amount, and large pesticide residues in existing technologies.

[0006] In a first aspect, the present invention provides a method for preparing tea yellow liquid, comprising the following process steps: S1. The raw materials of tea glycoside liquid and coptis chinensis liquid are dried and pulverized separately to obtain tea glycoside powder and coptis chinensis powder; S2. Mix tea glycoside powder and coptis powder to obtain a mixed powder, add water to disperse it, raise the temperature to 40-45℃, stir and soak for 6-8 hours to obtain a crude suspension; S3. The coarse suspension is centrifuged to obtain a mixed fine suspension including tea glycosides and coptis chinensis extract; S4. Add enzyme inhibitor to the mixed fine suspension, stir and disperse for 10-20 minutes, then perform secondary sand milling and dilution to obtain tea yellow liquid.

[0007] Preferably, the tea extract comprises 7-99.5% tea glycoside extract, 0.5-93% coptis extract, and the remainder water.

[0008] Preferably, the raw materials for the tea glycoside liquid include one or more of camellia seeds, tea seeds and tea seed meal; the raw materials for the coptis liquid include astragalus and forsythia in a mass ratio of 1:(0.5-1).

[0009] Preferably, the amount of enzyme inhibitor added is 1 to 3% of the mass of the mixed fine suspension.

[0010] Preferably, in step S1, the particle size of the tea glycoside powder and the coptis powder is 25–90 μm.

[0011] More preferably, in step S1, the moisture content of the tea glycoside powder and the Coptis chinensis powder is ≤3%, and the impurity rate is ≤3%.

[0012] Preferably, in step S2, the mass-to-volume ratio of the mixed powder to water is 1 g: (1.5 to 2.5) mL.

[0013] Preferably, in step S2, the pH of the crude suspension is 6.5–6.8 and the dissolved oxygen is 18–20%.

[0014] By adopting the above technical solution, the raw materials of tea glycoside solution and coptis chinensis solution are first dried to reduce their moisture content, and then pulverized, which can destroy the physical structure of the raw materials and increase their specific surface area, thereby creating conditions for the rapid dissolution of water-soluble active ingredients. Secondly, the obtained raw material powder is soaked in water. Under heating conditions, the active ingredients in the raw material powder, such as the tea saponins rich in tea glycoside solution and the astragalus polysaccharides, flavonoids, and phenolic acids rich in coptis chinensis solution, can be efficiently dissolved in water to form a crude suspension.

[0015] The crude suspension is then centrifuged. The crude suspension contains dissolved active ingredients as well as insoluble plant residues such as cellulose and lignin. Under the action of centrifugation, solid-liquid separation is quickly achieved, resulting in tea glycoside liquid containing the active ingredients of tea glycoside liquid and coptis liquid containing the active ingredients of coptis liquid. By removing most of the insoluble solid impurities, a mixed fine suspension with higher clarity is obtained.

[0016] Finally, enzyme inhibitors are added to the mixed fine suspension. Since substances extracted from natural plants usually contain endogenous enzymes, these enzymes may catalyze the oxidation of active ingredients in the tea yellow liquid during storage, causing inactivation and affecting the stability of the tea yellow liquid product during storage, resulting in sedimentation. Therefore, adding enzyme inhibitors can effectively inhibit the activity of these enzymes and improve the stability of the tea yellow liquid. After adding enzyme inhibitors, a secondary sand milling process is performed to further pulverize and homogenize the tiny solid particles or large molecular aggregates in the mixed fine suspension, resulting in a stable suspension system. Finally, water can be added to dilute the tea glycosides and coptis extract to achieve the required concentration.

[0017] The raw material for the tea glycoside liquid provided by this invention is derived from renewable plants, is easily degraded in the environment, and is green and environmentally friendly. Furthermore, the tea saponin active ingredient in the tea glycoside liquid can act as a natural nonionic surfactant, significantly reducing the surface tension of the liquid. This allows it to quickly wet and spread on hydrophobic surfaces such as leaves, forming a continuous liquid film, greatly increasing the coverage area of ​​the liquid. Simultaneously, the polysaccharides and other macromolecules in the Coptis chinensis liquid form a biomass affinity film after the water evaporates, thereby improving the adsorption of the liquid and making it less susceptible to being washed away by rainwater. The increased spreadability of the liquid increases the number of liquid molecules effectively deposited per unit area, significantly reducing the amount of pesticide applied and lowering pesticide residues caused by excessive application.

[0018] Furthermore, the raw materials of the Coptis chinensis liquid of this invention include Astragalus membranaceus and Forsythia suspensa. Its water-soluble active ingredients, including flavonoids and phenolic acids, have a certain degree of inhibitory effect on a variety of pathogens and pests, which can enhance the crop's resistance to diseases and pests. Moreover, the two have a broad-spectrum antibacterial activity in synergy, which can not only improve the efficacy of the liquid, but also delay the development of resistance of pathogens to single pesticide liquids and slow down the formation of resistant populations.

[0019] Preferably, in step S4, a synergistic stabilizer is added to the mixed fine suspension; the synergistic stabilizer includes β-cyclodextrin and chitin oligosaccharide in a mass ratio of 1:(0.2-0.4).

[0020] Preferably, the amount of synergistic stabilizer added is 2 to 5% of the mass of the mixed fine suspension.

[0021] By employing the aforementioned technical solutions, the active ingredients in natural extracts are easily affected by light, heat, oxygen, and the microenvironment within the system, leading to oxidation, polymerization, or hydrolysis, resulting in efficacy degradation—an inherent defect of natural extracts. Furthermore, the polysaccharides and tea saponins contained in tea glycosides and Coptis chinensis extracts are prone to precipitation, stratification, or gelation during storage or dilution activation due to intermolecular interactions or temperature fluctuations. These problems all affect the activity and shelf life of the tea extracts.

[0022] To address the aforementioned issues, in step S4, synergistic stabilizers are added along with the enzyme inhibitor. Specifically, these stabilizers include β-cyclodextrin and chitin oligosaccharides. β-cyclodextrin possesses a unique structure characterized by an externally hydrophilic exterior and an internally hydrophobic cavity. Its hydrophobic cavities can selectively encapsulate the active molecules in the tea glycosides and coptis extract, forming inclusion complexes. This provides protection for sensitive active molecules, preventing external environmental influences and collisions between active molecules, thereby significantly enhancing the chemical stability of the active ingredients. Furthermore, for components that are poorly soluble in water, the inclusion complexation effect of β-cyclodextrin can also improve apparent solubility and enhance the activity of the tea extract.

[0023] Meanwhile, chitin oligosaccharides, as cationic polymers, can generate stronger electrostatic adsorption with leaves or pathogens, promoting the spreading of pesticide solutions. On the other hand, after being recognized by plants, chitin oligosaccharides can activate their own immune system, thereby enhancing the crop's resistance to pests and diseases. This can synergize with the immune-activating effect of Coptis chinensis extract, greatly reducing the amount of pesticides used in actual applications.

[0024] Furthermore, chitin oligosaccharides can work synergistically with enzyme inhibitors to maintain the stability of tea yellow liquid during preparation and storage. In addition to inhibiting enzyme activity, chitin oligosaccharides also inhibit bacterial growth, thus effectively inhibiting the growth of microorganisms that may grow in the system during storage, thereby playing a natural preservative role and extending the shelf life of tea yellow liquid.

[0025] Secondly, the present invention provides a tea yellow liquid, which is prepared by the above-mentioned method for preparing tea yellow liquid.

[0026] Thirdly, the present invention provides an application of tea yellow liquid, wherein the tea yellow liquid prepared by the above-described tea yellow liquid preparation method can be used as an adjuvant for any of the insecticides, fungicides, and herbicides.

[0027] The beneficial effects of this invention are: 1. The tea-yellow liquid of the present invention comprises 7-99.5% tea glycoside liquid, 0.5-93% Coptis chinensis liquid, and the balance water. The tea glycoside liquid contains tea saponin active ingredients, which can significantly reduce the surface tension of the liquid and form a biomass affinity film with the polysaccharides and other macromolecules in the Coptis chinensis liquid, greatly improving the spreadability and adsorption of the pesticide liquid, thereby increasing the content of the liquid per unit area, greatly reducing the amount of pesticide applied, and reducing pesticide residues caused by excessive application.

[0028] 2. The tea extract of the present invention also contains synergistic stabilizers during the preparation process. The synergistic stabilizers include β-cyclodextrin and chitin oligosaccharides. The hollow structure of β-cyclodextrin can protect the sensitive active molecules in the tea extract, avoiding the influence of the environment and the active molecules themselves, thereby improving the stability of the tea extract. Chitin oligosaccharides can synergistically inhibit enzyme inhibitors, inhibit the growth of microorganisms, prevent the tea extract from deteriorating, extend the shelf life of the tea extract, and at the same time improve the spreadability, enhance the crop's resistance to pests and diseases, and reduce the amount of pesticides used in actual application. Detailed Implementation

[0029] The specific embodiments of the present invention will be described in detail below, but it should be understood that the scope of protection of the present invention is not limited to the specific embodiments.

[0030] Example

[0031] Example 1: A tea-yellow liquid was prepared according to the following method: S1. Camellia seeds and Coptis chinensis extract raw materials, including Astragalus membranaceus and Forsythia suspensa in a mass ratio of 1:1, are dried and pulverized separately, and passed through a 170-mesh sieve to obtain tea glycoside powder and Coptis chinensis powder. The moisture content of the tea glycoside powder and Coptis chinensis powder is ≤3%, and the impurity rate is ≤3%. S2. Mix tea glycoside powder and coptis powder to obtain a mixed powder, disperse it in water, raise the temperature to 40℃, stir and soak for 7 hours to obtain a crude suspension, wherein the mass-volume ratio of the mixed powder to water is 1g:2mL, the pH value of the crude suspension is 6.5, and the dissolved oxygen is 20%; S3. The coarse suspension is centrifuged at a speed of 4500 r / s to obtain a mixed fine suspension including tea glycosides and coptis chinensis extract; S4. Add 1.5% enzyme inhibitor to the mixed fine suspension, stir and disperse for 10 min, then perform secondary sand milling and dilution to obtain tea yellow liquid; the obtained tea yellow liquid includes 10% tea glycoside liquid, 2% Coptis chinensis liquid and the remainder water.

[0032] Example 2, a tea-yellow liquid, differs from Example 1 only in that, in step S1, the raw materials for the Coptis chinensis liquid include Astragalus membranaceus and Forsythia suspensa in a mass ratio of 1:0.5.

[0033] Example 3, a tea yellow liquid, differs from Example 1 only in that, in step S4, an enzyme inhibitor with a mass fraction of 1% is added to the mixed fine suspension.

[0034] Example 4, a tea yellow liquid, differs from Example 1 only in that, in step S4, an enzyme inhibitor with a mass fraction of 3% is added to the mixed fine suspension.

[0035] Example 5, a tea yellow liquid, differs from Example 1 only in that, in step S4, the tea yellow liquid obtained after secondary grinding and dilution includes 7% tea glycoside liquid and 93% coptis chinensis liquid by mass fraction.

[0036] Example 6, a tea yellow liquid, differs from Example 1 only in that, in step S4, the tea yellow liquid obtained after secondary sand milling and dilution includes 99.5% tea glycoside liquid and 0.5% coptis liquid by mass fraction.

[0037] Example 7: A tea-yellow liquid was prepared according to the following method: S1. Camellia seeds and Coptis chinensis extract raw materials, including Astragalus membranaceus and Forsythia suspensa in a mass ratio of 1:1, are dried and pulverized separately, and passed through a 170-mesh sieve to obtain tea glycoside powder and Coptis chinensis powder. The moisture content of the tea glycoside powder and Coptis chinensis powder is ≤3%, and the impurity rate is ≤3%. S2. Mix tea glycoside powder and coptis powder to obtain a mixed powder, disperse it in water, raise the temperature to 40℃, stir and soak for 7 hours to obtain a crude suspension, wherein the mass-volume ratio of the mixed powder to water is 1g:2mL, the pH value of the crude suspension is 6.5, and the dissolved oxygen is 20%; S3. The coarse suspension is centrifuged at a speed of 4500 r / s to obtain a mixed fine suspension including tea glycosides and coptis chinensis extract; S4. Add 1.5% by mass of enzyme inhibitor and 4% by mass of synergistic stabilizer to the mixed fine suspension, wherein the synergistic stabilizer includes β-cyclodextrin and chitin oligosaccharide in a mass ratio of 1:0.3. After stirring and dispersing for 10 min, perform secondary sand milling and dilution to obtain tea yellow liquid; the obtained tea yellow liquid includes 10% by mass of tea glycoside liquid, 2% of Coptis chinensis liquid and the balance water.

[0038] Example 8, a tea yellow liquid, differs from Example 7 only in that, in step S4, 1.5% by mass of an enzyme inhibitor and 5% by mass of a synergistic stabilizer are added to the mixed fine suspension, wherein the synergistic stabilizer includes β-cyclodextrin and chitin oligosaccharide in a mass ratio of 1:0.2.

[0039] Example 9, a tea yellow liquid, differs from Example 7 only in that, in step S4, 1.5% by mass of an enzyme inhibitor and 2% by mass of a synergistic stabilizer are added to the mixed fine suspension, wherein the synergistic stabilizer includes β-cyclodextrin and chitin oligosaccharide in a mass ratio of 1:0.4.

[0040] Example 10, a tea yellow liquid, differs from Example 7 only in that, in step S4, an enzyme inhibitor with a mass fraction of 1.5% and a synergistic stabilizer of 4% are added to the mixed fine suspension, wherein the synergistic stabilizer is β-cyclodextrin.

[0041] Example 11, a tea yellow liquid, differs from Example 7 only in that, in step S4, 1.5% by mass of an enzyme inhibitor and 4% by mass of a synergistic stabilizer are added to the mixed fine suspension, wherein the synergistic stabilizer includes β-cyclodextrin and chitin oligosaccharide in a mass ratio of 1:0.5.

[0042] Example 12, a tea yellow liquid, differs from Example 7 only in that, in step S4, an enzyme inhibitor with a mass fraction of 1.5% and a synergistic stabilizer of 4% are added to the mixed fine suspension, wherein the synergistic stabilizer is chitin oligosaccharide.

[0043] Comparative Example

[0044] Comparative Example 1, a tea-yellow liquid, differs from Example 1 only in that, in step S1, the raw materials for the Coptis chinensis liquid include Astragalus membranaceus and Forsythia suspensa in a mass ratio of 1:0.2.

[0045] Comparative Example 2, a tea-based liquid, differs from Example 1 only in that, in step S1, the raw materials for the Coptis chinensis liquid include Astragalus membranaceus and Forsythia suspensa in a mass ratio of 1:1.2.

[0046] Comparative Example 3, a tea yellow liquid, differs from Example 1 only in that, in step S4, an enzyme inhibitor with a mass fraction of 0.5% is added to the mixed fine suspension.

[0047] Comparative Example 4, a tea yellow liquid, differs from Example 1 only in that, in step S4, an enzyme inhibitor with a mass fraction of 4% is added to the mixed fine suspension.

[0048] Comparative Example 5, a tea yellow liquid, was prepared according to the following method: S1. Camellia seeds and Coptis chinensis extract raw materials, including Astragalus membranaceus and Forsythia suspensa in a mass ratio of 1:1, are dried and pulverized separately, and passed through a 170-mesh sieve to obtain tea glycoside powder and Coptis chinensis powder. The moisture content of the tea glycoside powder and Coptis chinensis powder is ≤3%, and the impurity rate is ≤3%. S2. Mix tea glycoside powder and coptis powder to obtain a mixed powder, disperse it in water, raise the temperature to 40℃, stir and soak for 7 hours to obtain a crude suspension, wherein the mass-volume ratio of the mixed powder to water is 1g:2mL, the pH value of the crude suspension is 6.5, and the dissolved oxygen is 20%; S3. The coarse suspension is centrifuged at a speed of 4500 r / s to obtain a mixed fine suspension including tea glycosides and coptis chinensis extract; S4. The obtained mixed fine suspension is subjected to secondary sand milling and dilution to obtain tea yellow liquid; the obtained tea yellow liquid includes 10% tea glycoside liquid, 2% Coptis chinensis liquid and the balance water.

[0049] Comparative Example 6, a tea yellow liquid, differs from Example 1 only in that, in step S1, the raw material for the Coptis chinensis liquid is Coptis chinensis.

[0050] Comparative Example 7, a tea yellow liquid, differs from Example 1 only in that, in step S4, the tea yellow liquid obtained after secondary milling and dilution includes 5% tea glycoside liquid, 2% Coptis chinensis liquid and the remainder water by mass fraction.

[0051] Comparative Example 8, a tea yellow liquid, differs from Example 1 only in that, in step S4, the tea yellow liquid obtained after secondary milling and dilution includes 10% by mass of tea glycoside solution and the remainder water.

[0052] Performance testing

[0053] Sample preparation: Tea yellow liquid obtained in the examples and comparative examples was added to the self-prepared pesticide solution, wherein the mass ratio between the pesticide solution and the tea yellow liquid was 3000:1, the pesticide solution was 200g / L glufosinate aqueous solution, and a control group was set up, which was 200g / L glufosinate aqueous solution without the addition of tea yellow liquid.

[0054] Performance testing: 1. Physical performance test: The above test samples were dropped onto the surface of the paraffin wax board, and the contact angle of the test droplets on the surface of the paraffin wax board and the amount of test droplets deposited on the surface of the paraffin wax board were tested. The test results are shown in Table 1. 2. Application of efficacy test: The above-mentioned test samples and control group were sprayed on the test weeds. The test weeds included broadleaf floribunda, goosegrass and nutgrass. 30 seeds of each test weed were sown in pots. The efficacy test was carried out when the weeds grew to the 3-4 leaf stage. The control effect after 10 days of application was calculated. The test results are shown in Table 2.

[0055] Table 1. Results of Physical Performance Tests

[0056] Table 2 Results of the application efficacy test

[0057] Based on Tables 1 and 2, and considering Examples 1 and 7, it can be seen that the spreading and adsorption properties of Example 7 are increased compared to Example 1, resulting in enhanced efficacy after mixing with pesticide solutions. This is because the tea extract in Example 7 contains a synergistic stabilizer during preparation, which significantly reduces the decomposition of active ingredients in the tea extract, minimizes oxidative decomposition during storage or processing, and synergistically reduces interference from pathogens by acting as an enzyme inhibitor. Furthermore, the addition of the synergistic stabilizer promotes stronger electrostatic adsorption between the pesticide solution and the target, thereby enhancing the spreading properties of the solution and strengthening the crop's resistance to pests and diseases. This significantly reduces the amount of pesticide used while improving application efficiency and crop safety.

[0058] Based on Examples 7 and 10-12, it can be seen that the performance of Examples 10-12 is lower than that of Example 7. This is because the synergistic stabilizer in Example 10 does not include chitin oligosaccharides, which reduces the effect of the tea yellow liquid on the spreadability of pesticides. The cationic properties and membrane toughness of the tea yellow liquid decrease, its adsorption capacity decreases, and it loses its effect on enhancing the crop's own immune system. The synergistic effect with enzyme inhibitors is also reduced, resulting in decreased stability of the tea yellow liquid compared to Example 7, and thus reduced weed control efficacy. In Example 11, an excessive amount of chitin oligosaccharides was added. On the one hand, this over-activates the plant's defense response, reducing the weed control efficacy and affecting normal crop growth. On the other hand, the introduction of excessive positive charge interferes with the normal function of other active ingredients in the tea yellow liquid, increasing the risk of flocculation and precipitation, and reducing both stability and activity.

[0059] Based on Examples 1 and Comparative Examples 3-5, it can be seen that the performance of Comparative Examples 3-5 is lower than that of Example 1. This is because Comparative Example 3 reduced the amount of enzyme inhibitor added, thus failing to completely inhibit the activity of endogenous enzymes such as polyphenol oxidase in the tea extract. This led to enzymatic oxidation, polymerization, or degradation of the active ingredients, resulting in a decrease in effective components, reduced weed control efficacy, and decreased spreading and adsorption properties of the tea extract. Comparative Example 5, which did not add enzyme inhibitors, showed a more significant performance decline. Comparative Example 4, however, added excessive enzyme inhibitors, affecting the pH stability of the tea extract, impacting the stability of the active ingredients, and introducing impurities, thus reducing the performance of the tea extract.

[0060] Combining Example 1 and Comparative Example 6, it can be seen that the performance of Comparative Example 6 is lower than that of Example 1. The reason is that in Comparative Example 6, Coptis chinensis is used as the raw material for Coptis chinensis liquid. Compared with the combination of Astragalus membranaceus and Forsythia suspensa, it lacks surface activity and film-forming ability, which leads to a decrease in the spreading and adsorption properties of the tea liquid. The liquid is easy to lose, the control effect on weeds is reduced, and the effect on delaying the development of herbicide resistance in weeds is reduced, the application range is narrowed, and the overall performance is reduced.

[0061] Based on Examples 1, 7, and 8, it can be seen that the performance of Comparative Examples 7 and 8 is lower than that of Example 1. This is because the content of tea glycosides in Comparative Example 7 is low, resulting in a decrease in the core physical properties of the tea yellow liquid. When mixed with pesticide solutions, the pesticide solution cannot effectively reduce surface tension, making it difficult to spread on hydrophobic surfaces and reducing adsorption. Furthermore, the tea saponin content in the tea glycosides is lower, leading to a system imbalance and reduced efficacy against weeds. Comparative Example 8 only added tea glycosides without adding coptis extract for mitigation, resulting in a tea yellow liquid with limited functionality, unable to synergistically fight bacteria, and reduced resistance to pests and diseases. Additionally, the lack of natural high-molecular-weight film-forming agents such as astragalus polysaccharides reduces the adsorption capacity and resistance to rain washout, resulting in poor adsorption persistence and a decline in the overall performance of the tea yellow liquid.

[0062] The above-disclosed embodiments are merely a few specific examples of the present invention. However, the embodiments of the present invention are not limited thereto, and any variations that can be conceived by those skilled in the art should fall within the protection scope of the present invention.

Claims

1. A method for preparing a tea-yellow liquid, characterized in that, The process includes the following steps: S1. The raw materials of tea glycoside liquid and coptis chinensis liquid are dried and pulverized separately to obtain tea glycoside powder and coptis chinensis powder; S2. Mix tea glycoside powder and coptis powder to obtain a mixed powder, add water to disperse it, raise the temperature to 40-45℃, stir and soak for 6-8 hours to obtain a crude suspension; S3. The coarse suspension is centrifuged to obtain a mixed fine suspension including tea glycosides and coptis chinensis extract; S4. Add enzyme inhibitor to the mixed fine suspension, stir and disperse for 10-20 minutes, then perform secondary sand milling and dilution to obtain tea yellow liquid.

2. The method for preparing tea yellow liquid according to claim 1, characterized in that, The tea yellow liquid comprises 7-99.5% tea glycoside liquid, 0.5-93% coptis chinensis liquid, and the remainder water.

3. The method for preparing tea yellow liquid according to claim 1, characterized in that, The raw materials for the tea glycoside liquid include one or more of camellia seeds, tea seeds and tea seed meal; the raw materials for the Coptis chinensis liquid include Astragalus membranaceus and Forsythia suspensa in a mass ratio of 1:(0.5-1).

4. The method for preparing tea yellow liquid according to claim 1, characterized in that, The amount of enzyme inhibitor added is 1-3% of the mass of the mixed fine suspension.

5. The method for preparing tea yellow liquid according to claim 1, characterized in that, In step S4, an synergistic stabilizer is also added to the mixed fine suspension; the synergistic stabilizer includes β-cyclodextrin and chitin oligosaccharide in a mass ratio of 1:(0.2-0.4).

6. The method for preparing tea yellow liquid according to claim 5, characterized in that, The amount of the synergistic stabilizer added is 2-5% of the mass of the mixed fine suspension.

7. The method for preparing tea yellow liquid according to claim 1, characterized in that, In step S1, the particle size of the tea glycoside powder and the coptis powder is 25–90 μm.

8. The method for preparing tea yellow liquid according to claim 1, characterized in that, In step S2, the mass-to-volume ratio of the mixed powder and water is 1 g: (1.5–2.5) mL.

9. A tea-yellow liquid, characterized in that, It is prepared by the method of any one of claims 1 to 8.

10. An application of a tea-yellow liquid, characterized in that, The tea yellow liquid prepared by the method of any one of claims 1 to 8 can be used as an adjuvant for any one of insecticides, fungicides and herbicides.

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