A repellent, its preparation method and application

Abstract

This invention belongs to the field of repellent technology, disclosing a repellent, its preparation method, and its application. The repellent contains citronella extract, camphor oil, patchouli extract, and adjuvants. The adjuvants include emulsifiers, solubilizers, stabilizers, and a polymeric gel sustained-release matrix. Specifically, the polymeric gel sustained-release matrix is ​​obtained by compounding sodium carboxymethyl cellulose and sodium alginate. The effective components of the repellent of this invention are uniformly locked in the pores of a three-dimensional network gel structure through hydrogen bonds, van der Waals forces, and physical entanglement. The repellent releases the effective components uniformly through a dual mechanism of molecular diffusion and gel dissolution. Moreover, the three-dimensional network gel has high strength and a dense structure, making it resistant to high temperatures, light, and rain erosion, and not easily broken. Even if it breaks, the effective components are not released completely instantly due to the uniform locking of the pores in the three-dimensional network gel structure, thus maintaining the sustained-release effect.

Description

Technical Field

[0001] This invention relates to the field of repellent technology, and more specifically, to a repellent, its preparation method, and its application. Background Technology

[0002] Fruit flies lay eggs on fruits, causing them to exude gum, rot, and fall off. Fruit fly repellents work by releasing a special odor that masks the smell of fruits, interfering with the fruit flies' sense of smell and preventing them from laying eggs on the fruit, thus protecting the quality and yield of the fruit. Fruit fly repellents use plant-derived ingredients such as lemongrass extract, camphor oil, and patchouli extract as active ingredients. These ingredients are encapsulated in microcapsules using a secondary encapsulation material (such as cyclodextrin) to create the repellent product. This secondary encapsulation provides a degree of sustained-release effect.

[0003] Existing repellents have the following drawbacks: (1) The active ingredients are encapsulated in a secondary manner to form microcapsules. The sustained-release effect depends on the physical encapsulation of the capsule material to release the active ingredients through a single mechanism, resulting in uneven release.

[0004] (2) When the repellent is used in the field, it will be exposed to high temperature, sunlight and rain, and the capsule is easy to break. After the capsule breaks, the active ingredients are released instantly, and the slow-release effect is lost.

[0005] (3) The repellent in microcapsule form is granular and dispersed on the surface of fruits and leaves, so it is easy to fall off after being washed by rain or blown by wind. Summary of the Invention This invention provides a repellent agent whose active ingredient is released uniformly and whose repellency efficiency is superior to that of the prior art.

[0006] Another object of the present invention is to provide a method for preparing the repellent.

[0007] Another object of the present invention is to provide the application of the repellent in the control of fruit flies.

[0008] To solve the above-mentioned technical problems, the technical solution provided by the present invention is as follows: A repellent contains lemongrass extract, camphor oil, patchouli extract, and adjuvants, wherein the adjuvants contain emulsifiers, solubilizers, stabilizers, and a polymeric gel sustained-release matrix, wherein the polymeric gel sustained-release matrix is ​​specifically obtained by compounding sodium carboxymethyl cellulose and sodium alginate.

[0009] The repellent described in this invention also contains nerolidol and cinnamon extract, and uses sodium carboxymethyl cellulose and sodium alginate as a polymeric gel sustained-release matrix.

[0010] In the polymeric gel sustained-release matrix of the repellent, sodium alginate acts as a rigid framework, forming an interpenetrating three-dimensional network gel structure with sodium carboxymethyl cellulose. This provides the following technical advantages: (1) The active ingredient is not simply embedded, but is uniformly locked in the pores of the three-dimensional network gel structure through hydrogen bonds, van der Waals forces and physical entanglement. The repellent releases the active ingredient uniformly through the dual mechanisms of active ingredient molecule diffusion and gel erosion.

[0011] (2) The three-dimensional network gel has high strength and dense structure, and is not afraid of high temperature, light and rain. It is not easy to break. Even if it breaks, the effective ingredients will not be released instantly because the pores of the three-dimensional network gel structure uniformly lock in the effective ingredients. Therefore, the sustained release effect can be maintained.

[0012] (3) The three-dimensional gel network has excellent film-forming properties, forming a continuous protective film on the surface of fruits and leaves. It has a large contact area and strong adhesion, so it is not easy to fall off even after being washed by rain or blown by wind.

[0013] The repellent agent of this invention utilizes a dual mechanism of molecular diffusion and gel dissolution of the active ingredient, the principle of which is detailed below: Diffusion-controlled release: The active ingredient is encapsulated in a gel network and slowly released through diffusion along the concentration gradient as it swells, with no burst release in the initial stage and a stable release in the later stage; Dissolution-controlled release: The gel network slowly degrades / dissolves in the environment, further releasing the physically trapped components, achieving a step-by-step, long-term sustained release.

[0014] Preferably, the repellent also contains nerolidol and cinnamon extract.

[0015] Cinnamon extract and nerolidol interfere with adult oviposition through the tactile pathway.

[0016] Preferably, the mass ratio of sodium carboxymethyl cellulose to sodium alginate in the polymeric gel sustained-release matrix is ​​1:(1~2).

[0017] Preferably, the repellent also contains wintergreen oil and isoprene.

[0018] Wintergreen oil can significantly enhance the olfactory sensitivity of fruit flies to repellents, improve the repellency rate, and also has a preservative effect, extending the shelf life of the formulation.

[0019] Isopyrene can promote the volatilization efficiency of the core repellent components, while also having a certain repellent effect on fruit flies. In synergy with citronella extract and camphor oil, it forms a "multiple olfactory barrier" to enhance the repellent effect.

[0020] Preferably, the mass parts of each component of the repellent are: 10-15 parts lemongrass extract, 8-12 parts of cinnamon extract, Camphor oil 12-18 parts, Patchouli extract, 5-10 parts, Neroli 2-5 parts 7-11 parts emulsifier 6-9 parts of solubilizer Stabilizer 2-3 parts, 12-20 parts of polymeric gel sustained-release matrix.

[0021] More preferably, the mass parts of each component of the repellent are: 3-5 parts wintergreen oil 5-7 parts of isoprene.

[0022] Preferably, the emulsifier in the additive is polyglycerol fatty acid ester, the solubilizer is Tween 20, and the stabilizer is phytic acid.

[0023] Phytic acid can stabilize the active ingredients, prevent their oxidative degradation, extend the shelf life of the formulation, and synergistically enhance the sustained-release effect when combined with the polymeric gel sustained-release matrix.

[0024] The repellent described in this invention also contains 0.4 to 1 part of defoamer, which is a food-grade water-based silicone defoamer.

[0025] The present invention also provides a method for preparing the repellent described in any one of the above claims, comprising the following steps: S1. Gel matrix pretreatment and oil phase mixing: Sodium carboxymethyl cellulose and sodium alginate are mixed in a mass ratio, deionized water is added, and the mixture is stirred at a constant temperature until a uniform and transparent polymeric gel slow-release matrix is ​​formed. Then, lemongrass extract, cinnamon extract, camphor oil, patchouli extract and nerolidol were mixed in proportion, and half of the polymer gel sustained-release matrix and half of the stabilizer were added. The mixture was stirred evenly and then allowed to stand in the dark for 1.5 to 2.5 hours to obtain a gel-oil phase mixture. S2. Emulsification and solubilization to prepare a gel emulsion system: Add emulsifier and solubilizer to the gel-oil phase mixture, stir at a constant temperature until uniform, and let stand for 1.5~2.5h after stirring to obtain a uniformly dispersed gel emulsion system; S3. Gel system formation and preparation of sustained-release mother liquor: Add the remaining 1 / 2 of the polymeric gel sustained-release matrix and the remaining 1 / 2 of the stabilizer to deionized water, and stir at a constant temperature until the polymeric gel sustained-release matrix and stabilizer are completely dissolved to obtain gel mother liquor; slowly add the gel mother liquor to the gel emulsion system obtained in S2 to form a uniform and viscous sustained-release gel mixture. S4. Shaping and drying: Add calcium chloride crosslinking agent to the obtained sustained-release gel mixture, stir evenly to prepare an atomizable crosslinked gel mixture; and add the crosslinked gel mixture to a spray dryer, and after drying, obtain crude repellent product, which is then sieved to obtain repellent.

[0026] Preferably, the constant temperature stirring temperature in S1 is 40~50℃, the constant temperature stirring temperature in S2 is 35~45℃, the constant temperature stirring temperature in S3 is 40~50℃, and the temperature of the sustained-release gel mixture in S4 is maintained at 35~45℃.

[0027] Before adding calcium chloride crosslinking agent to the sustained-release gel mixture as described in S4 of the present invention, an antifoaming agent needs to be added to the obtained sustained-release gel mixture to obtain mixture 1, and then calcium chloride crosslinking agent is added to mixture 1; the antifoaming agent is a food-grade water-based silicone antifoaming agent.

[0028] The amount of calcium chloride crosslinking agent solution added in S4 of the present invention is 1% to 2% of the mass of the sustained-release gel mixture.

[0029] The spray dryer described in S4 of this invention has an inlet air temperature of 90~110℃ and an outlet air temperature of 50~60℃.

[0030] The present invention also provides the application of any of the above-described repellents in the control of fruit flies. Detailed Implementation

[0031] The present invention will be further described in detail below with reference to specific embodiments.

[0032] Example 1 A repellent comprising the following components: 12 parts lemongrass extract, 10 parts cinnamon extract, 15 parts camphor oil, 8 parts patchouli extract, 4 parts nerolidol, 9 parts emulsifier, 8 parts solubilizer, 2.5 parts stabilizer, 0.7 parts defoamer, 4 parts wintergreen oil, 6 parts isoprene, and 17 parts polymeric gel sustained-release matrix; wherein the mass ratio of sodium carboxymethyl cellulose to sodium alginate in the polymeric gel sustained-release matrix is ​​1:1.5; the emulsifier is polyglycerol fatty acid ester, the solubilizer is Tween 20, the stabilizer is phytic acid, and the defoamer is a food-grade water-based silicone defoamer.

[0033] The preparation method of the repellent includes the following steps: S1. Pretreatment of gel matrix and mixing with oil phase: Sodium carboxymethyl cellulose and sodium alginate are mixed in proportion, a small amount of deionized water is added, and the mixture is placed in a constant temperature water bath at 45℃ and stirred at 300~400r / min for 10~15min until a uniform and transparent gel matrix is ​​formed. Then, lemongrass extract, cinnamon extract, camphor oil, patchouli extract, wintergreen oil, isoprene, and nerolidol are mixed in proportion, and half the amount of gel matrix and half the amount of stabilizer are added. The stirring speed is adjusted to 550~650 r / min, and the mixture is stirred for 10~20 min. The mixture is then allowed to stand in the dark for 1.5~2.5 h to obtain a gel-oil phase mixture, which achieves the initial encapsulation of active ingredients and reduces the damage to active ingredients in subsequent processes.

[0034] S2. Emulsification and solubilization to prepare a gel emulsion system: In the above gel-oil phase mixture, emulsifier and solubilizer are added in proportion, the temperature is maintained at 40℃, the stirring speed is adjusted to 350~450r / min, and the mixture is stirred for 10~20min. After stirring, the mixture is allowed to stand for 1.5~2.5h to obtain a uniformly dispersed gel emulsion system. This ensures that the oil phase components, gel matrix and additives are fully integrated, especially ensuring that nerolidol is uniformly dispersed, avoiding stratification, eliminating the need for colloid milling, and simplifying the process steps.

[0035] S3. Gel system formation and preparation of sustained-release mother liquor: Add the remaining 1 / 2 volume of gel matrix and the remaining 1 / 2 volume of stabilizer (phytic acid) to the remaining deionized water, place in a constant temperature water bath, control the temperature at 45℃, stir at 250~450r / min for 10~20min until the gel matrix and stabilizer are completely dissolved to obtain gel mother liquor; slowly add the gel mother liquor to the gel emulsion system obtained in S2 while stirring, maintain the temperature at 45℃, stir for 10~15min to form a uniform and viscous sustained-release gel mixture, and construct a stable gel sustained-release system.

[0036] S4. Mixing, defoaming, shaping, and drying: Maintain the temperature of the slow-release gel mixture at 40℃, then add a food-grade water-based silicone defoamer, adjust the stirring speed to 200~300 r / min, and stir until the system is free of foam to obtain mixture 1; then, add 1.5% (by weight of the slow-release gel mixture) of calcium chloride crosslinking agent solution to mixture 1, maintain the temperature at 38℃, reduce the stirring speed to 200 r / min, and stir at low speed for 5~10 min to prepare an atomizable crosslinked gel mixture; finally, uniformly convey the crosslinked gel mixture to a spray dryer, set the inlet air temperature to 100℃ and the outlet air temperature to 55℃, and obtain a crude repellent product after drying. The crude repellent product is then sieved to obtain the repellent agent.

[0037] Example 2 This embodiment is the second embodiment of the present invention. Unlike embodiment 1, the repellent contains the following components: 10 parts lemongrass extract, 8 parts cinnamon extract, 12 parts camphor oil, 5 parts patchouli extract, 5 parts nerolidol, 11 parts emulsifier, 6 parts solubilizer, 2 parts stabilizer, 0.4 parts defoamer, 3 parts wintergreen oil, 5 parts isoprene, and 12 parts polymeric gel sustained-release matrix.

[0038] Example 3 This embodiment is the third embodiment of the present invention. Unlike embodiment 1, the repellent contains the following components: 15 parts lemongrass extract, 12 parts cinnamon extract, 18 parts camphor oil, 10 parts patchouli extract, 2 parts nerolidol, 7 parts emulsifier, 9 parts solubilizer, 3 parts stabilizer, 1 part defoamer, 5 parts wintergreen oil, 7 parts isoprene, and 20 parts polymeric gel sustained-release matrix.

[0039] Example 4 This embodiment is the fourth embodiment of the present invention. Unlike embodiment 1, the repellent component does not contain cinnamon extract.

[0040] Example 5 This embodiment is the fifth embodiment of the present invention. Unlike embodiment 1, the repellent component does not contain nerolidol.

[0041] Example 6 This embodiment is the sixth embodiment of the present invention. Unlike embodiment 1, the repellent component does not contain wintergreen oil or isoprene.

[0042] Example 7 This embodiment is the 7th embodiment of the present invention. Unlike embodiment 1, the repellent component, sodium carboxymethyl cellulose and sodium alginate in the polymer gel sustained-release matrix, have a mass ratio of 1:1.

[0043] Example 8 This embodiment is the 8th embodiment of the present invention. The difference from embodiment 1 is that the mass ratio of sodium carboxymethyl cellulose to sodium alginate in the polymer gel sustained-release matrix of the repellent component is 1:2.

[0044] Example 9 This embodiment is the 9th embodiment of the present invention. The difference from embodiment 1 is that the preparation method of the repellent is as follows: the constant temperature stirring temperature in S1 is 40°C, the constant temperature stirring temperature in S2 is 35°C, the constant temperature stirring temperature in S3 is 50°C; and in S4, the temperature of the sustained-release gel mixture is maintained at 45°C, the air inlet temperature is controlled at 90°C, and the air outlet temperature is controlled at 50°C.

[0045] Example 10 This embodiment is the 10th embodiment of the present invention. The difference from embodiment 1 is that the preparation method of the repellent is as follows: the constant temperature stirring temperature in S1 is 50°C, the constant temperature stirring temperature in S2 is 45°C, the constant temperature stirring temperature in S3 is 40°C; and in S4, the temperature of the sustained-release gel mixture is maintained at 35°C, the air inlet temperature is controlled at 110°C, and the air outlet temperature is controlled at 60°C.

[0046] Example 11 This comparative example is the 11th embodiment of the present invention. Unlike Example 1, the repellent component, sodium carboxymethyl cellulose and sodium alginate in the polymer gel sustained-release matrix, have a mass ratio of 1:3.

[0047] Example 12 This comparative example is the 12th embodiment of the present invention. The difference from Example 1 is that the repellent component, sodium carboxymethyl cellulose and sodium alginate in the polymer gel sustained-release matrix, have a mass ratio of 1:0.5.

[0048] Comparative Example 1 This comparative example is the first comparative example of the present invention. Unlike Example 1, the repellent component does not contain a polymeric gel sustained-release matrix.

[0049] Comparative Example 2 This comparative example is the second comparative example of the present invention. Unlike Example 1, the repellent component, the polymer gel sustained-release matrix, does not contain sodium alginate.

[0050] Comparative Example 3 This comparative example is the third comparative example of the present invention. Unlike Example 1, the repellent component, the polymer gel sustained-release matrix, does not contain sodium carboxymethyl cellulose.

[0051] Comparative Example 4 This comparative example is the fourth comparative example of the present invention. Unlike Example 1, the repellent does not contain a polymeric gel sustained-release matrix, but contains 20 parts of encapsulation material, which includes 10 parts of nano-sized silica for primary encapsulation and 10 parts of γ-cyclodextrin for secondary encapsulation.

[0052] The method for preparing the repellent specifically includes the following steps: S1. Mix the extracts of Imperata cylindrica, cinnamon, camphor, patchouli, nerolidol, wintergreen oil, isoprene, and nano-sized silica in proportion, stir evenly, and let stand in the dark to obtain a one-time encapsulation oil phase mixture. S2. Add solubilizer and emulsifier to the primary encapsulated oil phase mixture and mix thoroughly. Let stand in the dark. S3. Add the solution obtained in S2 to the γ-cyclodextrin solution and defoamer, stir well and perform a second encapsulation, let stand in the dark to obtain the repellent.

[0053] Performance testing: 1. Test of the sustained-release effect of repellent Dynamic dialysis was used to simulate the natural field environment. The repellent was placed in a dialysis bag, and the content of the active ingredient in the dialysis fluid was measured at different time points to assess the repellent's sustained-release effect. Details are as follows: (1) Instruments and reagents: The instruments were a high-performance liquid chromatograph (HPLC with UV detector), a constant temperature water bath shaker, an electronic balance (accuracy 0.0001g), dialysis bags (molecular weight cutoff 8000-14000Da), volumetric flasks, and pipettes. The reagents were five active ingredient standards, methanol (chromatographic grade), deionized water, and simulated field buffer (pH=6.5). The five active ingredient standards were: lemongrass extract standard (core indicators: citronellol, citronellol), camphor oil standard (core indicators: eucalyptol, camphor), patchouli extract standard (core indicators: patchouli alcohol, patchouli ketone), cinnamon extract standard (core indicator: cinnamaldehyde), and nerolidol standard.

[0054] (2) Detection steps: (a) Plot standard curves for 5 active ingredients (R² ≥ 0.999) for later use; (b) Sample preparation: Take 1.0 g of repellent and spread it evenly on the inner wall of the dialysis bag. After sealing, place it in 50 mL of simulated field buffer to obtain the sample; (c) The sample was placed at 25±1℃ and 100r / min for constant temperature shaking. The dialysis solution was filtered at 1h, 24h, 72h (3d), 168h (7d), and 240h (10d) respectively. The contents of the five active ingredients were detected and the average cumulative release rate was calculated.

[0055] The results of the test on the sustained-release effect (average cumulative release rate of active ingredient) of the repellents obtained in Examples 1-12 and Comparative Examples 1-4 are shown in Table 1.

[0056] Table 1. Repellent sustained-release effects obtained in Examples 1-12 and Comparative Examples 1-4

[0057] 2. Field test of repellent efficacy Fruit fly infestations were selected in crops and fields. An experimental group (sprayed with repellent) and a control group (no reagent sprayed) were established. The number of adult fruit flies and infested fruit on the crops were regularly surveyed. The repellency rate and infested fruit rate were calculated to verify the actual field effectiveness of the repellents obtained in each example and comparative example, as detailed below: (1) Instruments and reagents: aspirator, counter, measuring tape, electronic balance, sprayer (with consistent specifications), label, sampling bag, deionized water (for dilution).

[0058] Experimental plots and crops: Fields with high fruit fly infestations, ≥6670m², were selected. 2 Crops with uniform growth, the same plant age, and no history of pests or diseases were divided into experimental and control groups (each ≥667m). 2 The plots are adjacent and have the same environmental conditions.

[0059] (2) The testing steps are as follows: (a) Site pretreatment: Clear weeds, diseased fruit and fallen fruit from the experimental site, mark the experimental group and the control group, set up 3 sampling points for each group (select 10 crops at each sampling point), and make labels and records.

[0060] (b) Repellent spraying: The experimental group was sprayed with repellent using a sprayer, diluted to the actual field concentration, and sprayed evenly on the crop leaves and fruit surface to ensure full coverage; the control group was not sprayed with any reagent, and other management measures (watering, fertilization) were the same as those of the experimental group. (c) Survey time: The two groups of plots were surveyed 1 day, 3 days, 7 days and 10 days after spraying, respectively. The survey time was fixed (9-10 am, on rainless days).

[0061] (d) Insect-infested fruit rate survey: Count the number of all fruits and vegetables sampled at each sampling point and the number of insect-infested fruits (for insect-infested fruit determination, 30 fruits and vegetables are sampled from 10 crops at each sampling point each time: the fruit and vegetables have oviposition holes, sap discharge, rot, or larvae after being cut open); calculate the insect-infested fruit rate on the 1st and 10th days (insect-infested fruit rate = number of insect-infested fruits / total number of fruits and vegetables × 100%).

[0062] Parallelism and Recording: 3 sampling points for each group, take the average value as the final result, RSD≤6%.

[0063] Evaluation of repellency effect: The effect was evaluated by the insect-bearing fruit rate in the experimental area.

[0064] Repellency effect % = (Average infested fruit rate in control group - Average infested fruit rate in experimental group) / Average infested fruit rate in control group * 100% Table 2 shows the repellency effects of the repellents obtained in Examples 1, 4-6, 11, 12, and Comparative Examples 1-4.

[0065] The above description is merely an embodiment of the present invention and does not limit the scope of patent protection. Any non-substantial changes or substitutions made by those skilled in the art based on the present invention will still fall within the scope of patent protection.

Claims

1. A repellent comprising citronella extract, camphor oil, patchouli extract, and adjuvants, characterized in that, The additives contain emulsifiers, solubilizers, stabilizers, and a polymeric gel sustained-release matrix, wherein the polymeric gel sustained-release matrix is ​​specifically obtained by compounding sodium carboxymethyl cellulose and sodium alginate.

2. The repellent according to claim 1, characterized in that, It also contains nerolidol and cinnamon extract.

3. The repellent according to claim 1, characterized in that, The mass ratio of sodium carboxymethyl cellulose to sodium alginate in the polymer gel sustained-release matrix is ​​1:(1~2).

4. The repellent according to claim 1, characterized in that, It also contains wintergreen oil and isoprene.

5. The repellent according to claim 1, characterized in that, The mass fractions of each component are: 10-15 parts lemongrass extract, 8-12 parts of cinnamon extract, Camphor oil 12-18 parts, Patchouli extract, 5-10 parts. Neroli 2-5 parts 7-11 parts emulsifier 6-9 parts of solubilizer Stabilizer 2-3 parts, 12-20 parts of polymeric gel sustained-release matrix.

6. The repellent according to claim 3, characterized in that, The mass fractions of each component are: 3-5 parts wintergreen oil 5-7 parts of isoprene.

7. The repellent according to claim 1, characterized in that, The emulsifier in the additive is polyglycerol fatty acid ester, the solubilizer is Tween 20, and the stabilizer is phytic acid.

8. A method for preparing the repellent according to any one of claims 1 to 7, characterized in that, Includes the following steps: S1. Gel matrix pretreatment and oil phase mixing: Sodium carboxymethyl cellulose and sodium alginate are mixed in a mass ratio, deionized water is added, and the mixture is stirred at a constant temperature until a uniform and transparent polymeric gel slow-release matrix is ​​formed. Then, lemongrass extract, cinnamon extract, camphor oil, patchouli extract and nerolidol were mixed in proportion, and 1 / 2 of the amount of polymeric gel sustained-release matrix and 1 / 2 of the amount of stabilizer were added. The mixture was stirred evenly and then allowed to stand in the dark for 1.5-2.5 hours to obtain a gel-oil phase mixture. S2. Emulsification and solubilization to prepare a gel emulsion system: Add emulsifier and solubilizer to the gel-oil phase mixture, stir at a constant temperature until uniform, and let stand for 1.5-2.5 hours after stirring to obtain a uniformly dispersed gel emulsion system; S3. Gel system formation and preparation of sustained-release mother liquor: Add the remaining 1 / 2 of the polymeric gel sustained-release matrix and the remaining 1 / 2 of the stabilizer to deionized water, and stir at a constant temperature until the polymeric gel sustained-release matrix and stabilizer are completely dissolved to obtain gel mother liquor; slowly add the gel mother liquor to the gel emulsion system obtained in S2 to form a uniform and viscous sustained-release gel mixture. S4. Shaping and drying: Add calcium chloride crosslinking agent to the obtained sustained-release gel mixture, stir evenly to prepare an atomizable crosslinked gel mixture; and add the crosslinked gel mixture to a spray dryer, and after drying, obtain crude repellent product, which is then sieved to obtain repellent.

9. The method for preparing the repellent according to claim 8, characterized in that, The constant temperature stirring temperature of S1 is 40~50℃, the constant temperature stirring temperature of S2 is 35~45℃, and the constant temperature stirring temperature of S3 is 40~50℃.

10. The use of the repellent according to any one of claims 1 to 7 in the control of fruit flies.

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