A special food lure composition for gasteria remigia and a preparation method thereof

Abstract

The application discloses a special food attractant composition for Gastrodia elata aphid and a preparation method thereof, and particularly relates to the technical field of biological attractants. The composition comprises Gastrodia elata enzymolysis glycopeptide, Armillaria mellea enzymolysis glycopeptide, yeast protein hydrolysate, ammonium salt, sugar source, humectant, chitosan oligosaccharide, oxidized sodium alginate, pseudo-flower pollen nutrient microparticle of imitated Gastrodia elata and porous adsorption carrier. The preparation method comprises the following steps: preparing the Gastrodia elata enzymolysis glycopeptide, preparing the Armillaria mellea enzymolysis glycopeptide, preparing the pseudo-flower pollen nutrient microparticle of imitated Gastrodia elata, mixing to form an attractant base liquid, adding the oxidized sodium alginate to form a gel matrix, and adding the pseudo-flower pollen nutrient microparticle of imitated Gastrodia elata and the porous adsorption carrier to adsorb and shape. The special food attractant composition for Gastrodia elata aphid and the preparation method thereof can form a composite system of Gastrodia elata source, symbiotic bacteria source, nitrogen-containing nutrient source and granular feeding source, and are beneficial to improving the trapping adaptability and use stability of the attractant core in the Gastrodia elata cultivation environment.

Description

Technical Field

[0001] This invention relates to the field of biological attractant technology, and in particular to a food attractant composition for Gastrodia elata and Aphidida albicans and its preparation method. Background Technology

[0002] Gastrodia elata is an important traditional Chinese medicine, and its cultivation process is closely related to symbiotic fungi such as Armillaria mellea and the environment of the fungal substrate. The cultivation site, cellar, fungal substrate pile, and greenhouse typically contain volatile substances from the Gastrodia elata tissue, fungal odors, microbial metabolites, and nitrogenous nutrients, forming a relatively unique cultivation ecological environment. The aphid fly is one of the more concerning pests in Gastrodia elata cultivation; its adult activity, feeding, and oviposition behavior are related to the aforementioned environmental factors.

[0003] With the increasing demands for green production of Chinese medicinal herbs, the need for low-residue, environmentally friendly pest control technologies in Gastrodia elata cultivation is gradually growing. Pesticide alternatives typically reduce pest populations and dependence on chemical pesticides through physical trapping, food attraction, behavioral disturbance, or ecological regulation. Food attractant compositions can be used in conjunction with traps, sticky insect boards, and other devices, making them suitable for pest monitoring, adult insect trapping, and integrated pest management in Gastrodia elata cultivation settings.

[0004] If the control of the gastrodia elata aphid flies relies on chemical pesticides for a long time, it will easily face problems such as the safety of gastrodia elata medicinal materials, residues in the planting environment, difficulty in controlling underground pests that are hidden and difficult to deal with, and difficulty in accurately applying pesticides during the peak period of adult flies. Therefore, developing food attractants that can be used for monitoring and trapping based on the activity characteristics of adult gastrodia elata aphid flies is an important technical direction for the green control of gastrodia elata pests.

[0005] While existing attractants such as sweet and sour liquid, fermented brown sugar liquid, fermented fruit liquid, or beer-based attractants are low in cost, their odor spectrum is relatively broad, easily attracting non-target insects such as fruit flies, vinegar flies, ants, and houseflies, making it difficult to target the gastrodia elata aphid fly. These attractants are also prone to rapid rancidity, mold, and loss in damp gastrodia elata cellars or sheds, resulting in a short effective period and trapping a diverse range of species, which is detrimental to the monitoring and management of gastrodia elata aphid fly infestations. Summary of the Invention

[0006] The main objective of this invention is to provide a food attractant composition specifically for gastrodia elata and aphids, and its preparation method, which can effectively solve the problems mentioned in the background art.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A food attractant composition specifically for *Gastrodia elata* aphids includes *Gastrodia elata* enzymatic hydrolysate, *Armillaria mellea* enzymatic hydrolysate, yeast protein hydrolysate, ammonium salt, sugar source, humectant, chitosan oligosaccharide, oxidized sodium alginate, *Gastrodia elata* pseudo-pollen nutrient microparticles, and a porous adsorption carrier. By weight, the food attractant composition specifically for *Gastrodia elata* aphids includes: 10-25 parts of Gastrodia elata enzymatic hydrolysate, 5-18 parts of Armillaria mellea enzymatic hydrolysate, 3-12 parts of yeast protein hydrolysate, 0.8-4 parts of ammonium salt, 5-18 parts of glycogen source, 3-10 parts of humectant, 1-5 parts of chitosan oligosaccharide, 2-6 parts of sodium alginate oxide, 5-25 parts of Gastrodia elata pseudopollen nutrient microparticles, and 15-40 parts of porous adsorption carrier; The gel matrix is ​​composed of chitosan oligosaccharide and sodium alginate oxide. The gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, yeast protein hydrolysate, ammonium salt, sugar source, and humectant are dispersed or embedded in the gel matrix. The gastrodia elata pseudopollen nutrient microparticles are dispersed in the gel matrix. The porous adsorption carrier loads the gel matrix and the gastrodia elata pseudopollen nutrient microparticles.

[0008] Preferably, the ammonium salt is selected from one or more of ammonium acetate, ammonium bicarbonate, ammonium carbonate, and ammonium citrate; The sugar source is selected from one or more of trehalose, sucrose, glucose, fructose, and maltose; The moisturizer is selected from one or more of glycerin, sorbitol, propylene glycol, and erythritol; The porous adsorbent is selected from one or more of diatomaceous earth, porous wood flour, fungal powder, biochar, bentonite, corn cob powder, and zeolite powder. The degree of polymerization of the chitosan oligosaccharide is 2 to 20, and the degree of oxidation of the oxidized sodium alginate is 5% to 35%.

[0009] A method for preparing a food attractant composition specifically for the gastrodia elata aphid, used to prepare the food attractant composition specifically for the gastrodia elata aphid as described in any one of the above-mentioned methods, the method comprising the following steps: S1, respectively prepare Gastrodia elata enzymatic hydrolysate peptides, prepare Armillaria mellea enzymatic hydrolysate peptides, and prepare Gastrodia elata pseudo-pollen nutrient microparticles; S2, Gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, yeast protein hydrolysate, ammonium salt, sugar source, humectant and chitosan oligosaccharide are mixed to obtain inducing base solution; S3, add sodium alginate oxide to the inducing base solution, stir and react to obtain a gel matrix; S4, the simulated Gastrodia elata pollen nutrient microparticles are added to the gel matrix, mixed and dispersed, and then a porous adsorption carrier is added for adsorption and shaping to obtain the Gastrodia elata aphid-specific food attractant composition.

[0010] Preferably, in step S1, the gastrodia elata enzymatic hydrolysate is prepared by the following method: One or more of the following can be used as raw materials: processing scraps of Gastrodia elata, low-grade Gastrodia elata, powder sieved from sliced ​​Gastrodia elata, and substandard fresh Gastrodia elata. The Gastrodia elata raw material is pulverized to 40-120 mesh, and water is added at a solid-liquid mass ratio of 1:5-1:15 to adjust the pH to 5.0-6.5. Add cellulase, α-amylase and neutral protease for complex enzymatic hydrolysis; After enzymatic hydrolysis, the enzyme is inactivated, filtered or centrifuged, and concentrated to a solid content of 20%~60% to obtain the Gastrodia elata enzymatic hydrolysate.

[0011] Preferably, the amount of cellulase added is 0.1% to 1.0% of the dry weight of the Gastrodia elata raw material; The amount of α-amylase added is 0.05% to 0.8% of the dry weight of the Gastrodia elata raw material; The amount of neutral protease added is 0.05% to 0.6% of the dry weight of the Gastrodia elata raw material; The temperature for the compound enzymatic hydrolysis is 45~55℃, and the hydrolysis time is 1~6 hours; The enzyme inactivation temperature is 80~95℃, and the enzyme inactivation time is 5~20 minutes.

[0012] Preferably, in step S1, the Armillaria mellea enzymatically hydrolyzed glycopeptides are prepared by the following method: One or more of the following can be used as raw materials for Armillaria mellea: mycelial cords, waste mycelium of Armillaria mellea culture, fermented mycelium of Armillaria mellea, and waste fungal material of Gastrodia elata cultivation. After crushing the Armillaria mellea raw material, water is added at a solid-liquid mass ratio of 1:6 to 1:20 to adjust the pH to 5.5 to 7.0. Add β-glucanase and protease for enzymatic hydrolysis; After enzymatic hydrolysis, the enzyme is inactivated, filtered or centrifuged, and concentrated to a solid content of 15%~50% to obtain the Armillaria mellea enzymatic hydrolysate.

[0013] Preferably, the amount of β-glucanase added is 0.1% to 1.2% of the dry weight of the Armillaria mellea raw material; The amount of protease added is 0.05% to 0.8% of the dry weight of the Armillaria mellea raw material; The enzymatic hydrolysis temperature is 40~55℃, and the enzymatic hydrolysis time is 2~8 hours; The enzyme inactivation temperature is 80~95℃, and the enzyme inactivation time is 5~20 minutes.

[0014] Preferably, in step S1, the simulated Gastrodia elata pollen nutrient microparticles comprise, by weight: The ingredients are: 10-30 parts resistant starch, 10-25 parts porous starch, 0.5-3 parts phytosterols, 0.5-4 parts lecithin, 0.5-3 parts proline, 0.2-2 parts phenylalanine, 3-12 parts yeast protein hydrolysate, 5-20 parts trehalose, 1-5 parts sodium alginate, and 0.2-2 parts calcium salt.

[0015] Preferably, the simulated Gastrodia elata pseudopollen nutrient microparticles are prepared by the following method: A slurry is prepared by mixing resistant starch, porous starch, phytosterols, lecithin, proline, phenylalanine, yeast protein hydrolysate, trehalose, and sodium alginate with water. The slurry is dripped, sprayed, or added to an aqueous solution containing calcium salts to cause sodium alginate to undergo ionic cross-linking. After cross-linking, solid-liquid separation, washing, and drying were performed to obtain pseudo-pollen nutrient microparticles resembling Gastrodia elata. The calcium salt is selected from one or more of calcium chloride, calcium lactate, and calcium gluconate; The average particle size of the simulated Gastrodia elata pollen microparticles is 50~800μm.

[0016] Preferably, in step S3, the inducing base solution and oxidized sodium alginate are reacted at 20~45℃ and pH 5.5~7.0 for 0.5~4 hours to obtain a gel matrix; In step S4, the mixing time between the simulated Gastrodia elata pollen microparticles and the gel matrix is ​​10-60 minutes. After the porous adsorption carrier is added, continue mixing for 10-90 minutes, and then prepare it into sheet, strip, granule, block or bagged core. The lure core is dried at 25~45℃, and the moisture content after drying is 8%~25%.

[0017] Compared with the prior art, the present invention has the following beneficial effects: The food attractant composition of the present invention comprises Gastrodia elata enzymatically hydrolyzed glycopeptides, Armillaria mellea enzymatically hydrolyzed glycopeptides, ammonium salts, a sugar source, yeast protein hydrolysate, pseudo-pollen nutrient microparticles resembling Gastrodia elata, and a gel matrix. These components simultaneously form a composite system of Gastrodia elata source, symbiotic bacterial source, nitrogenous nutrient source, and granular feeding source, making the odor and nutritional signals released by the lure more closely resemble the Gastrodia elata cultivation environment. This improves the attraction suitability for adult aphids and reduces the impact of common sugar-vinegar type attractants having a single or overly broad odor.

[0018] The preparation method of this invention involves separately preparing Gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, and pseudo-pollen nutrient microparticles resembling Gastrodia elata. These are then combined with chitosan oligosaccharide and oxidized sodium alginate to form a gel matrix, which is then loaded onto a porous adsorption carrier. This method allows for a more uniform distribution of water-soluble glycopeptides, ammonium salts, and nutrient microparticles within the attractant core, mitigating issues such as component loss, rapid release, and insufficient stability in humid environments. This makes the resulting composition more suitable for trapping Gastrodia elata in planting areas, cellars, and greenhouses. Attached Figure Description

[0019] Figure 1 This is a flowchart illustrating the overall preparation process of the present invention; Figure 2 This is a flowchart of the preparation process of Gastrodia elata enzymatic hydrolysis glycopeptides according to the present invention; Figure 3 This is a flowchart illustrating the preparation process of Armillaria mellea enzymatic hydrolysis glycopeptides according to the present invention. Figure 4 This is a flowchart illustrating the preparation process of the simulated Gastrodia elata pseudopollen nutrient microparticles of the present invention. Figure 5 This is a flowchart of the gel matrix formation and core molding process of the present invention. Detailed Implementation

[0020] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0021] Please see Figures 1 to 5 This invention discloses a food attractant composition specifically for the gastrodia elata aphid and its preparation method. It is applicable to gastrodia elata cultivation sites, gastrodia elata cellars, fungal material piles, greenhouses, and understory gastrodia elata planting areas where adult gastrodia elata aphids are active. The composition can be made into flakes, strips, granules, blocks, or bagged attractants and used in conjunction with sticky traps, trap bottles, funnel-type traps, or basin-type traps. The method includes steps such as the preparation of gastrodia elata enzymatically hydrolyzed glycopeptides, the preparation of Armillaria mellea enzymatically hydrolyzed glycopeptides, the preparation of gastrodia elata pseudopollen nutrient microparticles, the preparation of the attractant base solution, the formation of the gel matrix, and the loading and molding of a porous adsorption carrier. The invention will be further disclosed below with reference to the specific preparation process, composition formulation, and verification experiments.

[0022] In the following preparation examples, embodiments and comparative examples, unless otherwise stated, "parts" refers to parts by mass and "percentages" refers to percentages by mass.

[0023] The basic equipment used includes drying ovens, low-temperature vacuum drying equipment, pulverizers, vibrating screens, electronic balances, pH meters, constant temperature water baths or enzymatic hydrolysis tanks, mechanical stirrers, high-speed dispersers, filtration devices, centrifuges, vacuum concentration equipment, pelletizing devices, spray granulation equipment or fluidized bed granulation equipment, mold pressing equipment, and packaging equipment. The equipment used in the verification experiments includes traps, sticky insect boards, insect cages or net chambers, temperature and humidity recorders, moisture content meters, electronic balances, particle size analyzers, stereo microscopes, counters, and portable ammonia detectors or odor release detection devices.

[0024] Preparation Example 1: Preparation of Gastrodia elata enzymatic hydrolysate A1 The scraps from the processing of Gastrodia elata were used as raw materials. After removing mud, sand, impurities, and obviously rotten parts, they were dried at 45℃ until there was no obvious free water on the surface. The dried Gastrodia elata raw materials were then crushed and sieved to 80 mesh using a vibrating screen.

[0025] Take the sieved Gastrodia elata raw material, add water at a solid-liquid mass ratio of 1:10, stir evenly, and adjust the pH to 6.0. Add cellulase, α-amylase, and neutral protease for compound enzymatic hydrolysis. The amount of cellulase added is 0.5% of the dry weight of Gastrodia elata raw material, the amount of α-amylase added is 0.3% of the dry weight of Gastrodia elata raw material, and the amount of neutral protease added is 0.3% of the dry weight of Gastrodia elata raw material. The compound enzymatic hydrolysis temperature is 50℃, and the enzymatic hydrolysis time is 3 hours. After the enzymatic hydrolysis is completed, heat to 90℃ for 10 minutes to inactivate the enzymes, then filter or centrifuge, and take the filtrate or supernatant for vacuum concentration until the solid content is 40%, to obtain Gastrodia elata enzymatic hydrolysate A1.

[0026] Preparation Example 2: Preparation of Gastrodia elata enzymatic hydrolysate A2 The difference between this preparation example and Preparation Example 1 is as follows: the raw material is Gastrodia elata slices sieved powder, which is then pulverized and sieved to 40 mesh; water is added at a solid-liquid mass ratio of 1:5 to adjust the pH to 5.0; the amount of cellulase added is 0.1% of the dry weight of the raw material, the amount of α-amylase added is 0.05% of the dry weight of the raw material, and the amount of neutral protease added is 0.05% of the dry weight of the raw material; the combined enzymatic hydrolysis temperature is 45℃, and the enzymatic hydrolysis time is 1 hour; the enzyme inactivation temperature is 80℃, and the enzyme inactivation time is 5 minutes; after concentration, the solid content is 20%, yielding Gastrodia elata enzymatic hydrolysate A2. The remaining operations are the same as in Preparation Example 1.

[0027] Preparation Example 3: Preparation of Gastrodia elata enzymatic hydrolysate A3 The difference between this preparation example and Preparation Example 1 is as follows: the raw material of *Gastrodia elata* is a mixture of low-grade *Gastrodia elata* and substandard fresh *Gastrodia elata*, which is pulverized and sieved to 120 mesh; water is added at a solid-liquid mass ratio of 1:15 to adjust the pH to 6.5; the amount of cellulase added is 1.0% of the dry weight of the raw material, the amount of α-amylase added is 0.8% of the dry weight of the raw material, and the amount of neutral protease added is 0.6% of the dry weight of the raw material; the compound enzymatic hydrolysis temperature is 55℃, the enzymatic hydrolysis time is 6 hours; the enzyme inactivation temperature is 95℃, the enzyme inactivation time is 20 minutes; after concentration, the solid content is 60%, yielding *Gastrodia elata* enzymatic hydrolysate A3. The remaining operations are the same as in Preparation Example 1.

[0028] Preparation Example 4: Preparation of Armillaria mellea enzymatic hydrolysate B1 A mixture of *Armillaria mellea* mycelia and fermented mycelia was used as the raw material. After removing impurities, the mixture was dried and pulverized. Water was added to the pulverized *Armillaria mellea* raw material at a solid-liquid mass ratio of 1:12, and the mixture was stirred until homogeneous. The pH was adjusted to 6.2. β-glucanase and protease were added for enzymatic hydrolysis, with β-glucanase added at 0.6% of the dry weight of the *Armillaria mellea* raw material and protease added at 0.4% of the dry weight. The hydrolysis temperature was 50℃, and the hydrolysis time was 5 hours. After hydrolysis, the temperature was raised to 90℃ for 10 minutes to inactivate the enzymes. The mixture was filtered or centrifuged, and the filtrate or supernatant was concentrated under vacuum until the solid content was 35%, yielding *Armillaria mellea* enzymatically hydrolyzed glycopeptide B1.

[0029] Preparation Example 5: Preparation of Armillaria mellea enzymatic hydrolysate B2 The difference between this preparation example and Preparation Example 4 is as follows: the *Armillaria mellea* raw material is waste mycelium from *Armillaria mellea* culture; water is added at a solid-liquid mass ratio of 1:6, and the pH is adjusted to 5.5; the amount of β-glucanase added is 0.1% of the dry weight of the *Armillaria mellea* raw material, and the amount of protease added is 0.05% of the dry weight of the *Armillaria mellea* raw material; the enzymatic hydrolysis temperature is 40℃, and the enzymatic hydrolysis time is 2 hours; the enzyme inactivation temperature is 80℃, and the enzyme inactivation time is 5 minutes; after concentration, the solid content is 15%, yielding *Armillaria mellea* enzymatically hydrolyzed glycopeptide B2. The remaining operations are the same as in Preparation Example 4.

[0030] Preparation Example 6: Preparation of Armillaria mellea enzymatic hydrolysis glycopeptide B3 The difference between this preparation example and Preparation Example 4 is as follows: the *Armillaria mellea* raw material is a mixture of *Armillaria mellea* mycelia, *Armillaria mellea* culture waste mycelia, and *Gastrodia elata* cultivation waste mycelium. Water was added at a solid-liquid mass ratio of 1:20, and the pH was adjusted to 7.0. The amount of β-glucanase added was 1.2% of the dry weight of the *Armillaria mellea* raw material, and the amount of protease added was 0.8% of the dry weight of the *Armillaria mellea* raw material. The enzymatic hydrolysis temperature was 55℃, and the enzymatic hydrolysis time was 8 hours. The enzyme inactivation temperature was 95℃, and the enzyme inactivation time was 20 minutes. After concentration, the solid content was 50%, yielding *Armillaria mellea* enzymatic hydrolyzed glycopeptide B3. The remaining operations were the same as in Preparation Example 4.

[0031] Preparation Example 7: Preparation of Gastrodia elata pseudopollen nutrient microparticles C1 Take 20 parts resistant starch, 18 parts porous starch, 1.5 parts phytosterol, 2 parts lecithin, 1.5 parts proline, 1 part phenylalanine, 8 parts yeast protein hydrolysate, 12 parts trehalose, and 3 parts sodium alginate, mix them evenly, and then add water to make a slurry. Separately, take 1 part calcium chloride and add water to prepare an aqueous solution containing calcium salt. Add the slurry dropwise to the aqueous solution containing calcium salt to cause ionic cross-linking of sodium alginate. After cross-linking for 30 minutes, perform solid-liquid separation. The resulting particles are washed, dried at 35℃, and sieved to obtain pseudo-pollen nutrient microparticles C1 with an average particle size of 200~500μm, mimicking Gastrodia elata pollen.

[0032] Preparation Example 8: Preparation of Gastrodia elata pseudopollen nutrient microparticles C2 The difference between this preparation example and Preparation Example 7 is that: 10 parts resistant starch, 10 parts porous starch, 0.5 parts phytosterol, 0.5 parts lecithin, 0.5 parts proline, 0.2 parts phenylalanine, 3 parts yeast protein hydrolysate, 5 parts trehalose, 1 part sodium alginate, and 0.2 parts calcium chloride were used; the average particle size of the resulting pseudo-pollen nutrient microparticles was 50-150 μm. The remaining operations were the same as in Preparation Example 7.

[0033] Preparation Example 9: Preparation of C3 pseudopollen nutrient microparticles similar to those from Gastrodia elata The difference between this preparation example and Preparation Example 7 is as follows: 30 parts resistant starch, 25 parts porous starch, 3 parts phytosterols, 4 parts lecithin, 3 parts proline, 2 parts phenylalanine, 12 parts yeast protein hydrolysate, 20 parts trehalose, 5 parts sodium alginate, and 2 parts calcium gluconate; the average particle size of the resulting pseudo-pollen nutrient microparticles is 600-800 μm. The remaining operations are the same as in Preparation Example 7.

[0034] Preparation Example 10: Preparation of C4-like pseudopollen nutrient microparticles from Gastrodia elata The difference between this preparation example and Preparation Example 7 is that calcium lactate is used as the calcium salt, and the slurry is added to the aqueous solution containing the calcium salt by spray granulation. The average particle size of the resulting pseudo-pollen microparticles of *Gastrodia elata* is 150~400 μm. The remaining raw materials and operations are the same as in Preparation Example 7.

[0035] Based on the different component ratios of Gastrodia elata enzymatic hydrolysate peptides, Armillaria mellea enzymatic hydrolysate peptides and Gastrodia elata pseudo-pollen nutrient microparticles prepared in the above preparation examples, further specific preparation of Gastrodia elata aphid-specific food attractant composition was carried out. In Example 1, by weight, 18 parts of Gastrodia elata enzymatic hydrolysate A1 obtained in Preparation Example 1, 12 parts of Armillaria mellea enzymatic hydrolysate B1 obtained in Preparation Example 4, 8 parts of yeast protein hydrolysate, 2 parts of ammonium acetate, 12 parts of glycogen source, 6 parts of glycerol, 3 parts of chitosan oligosaccharide, 4 parts of sodium alginate oxide, 115 parts of Gastrodia elata pseudopollen nutrient microparticles C1 obtained in Preparation Example 7, and 25 parts of porous adsorption carrier were taken.

[0036] The sugar source consists of 6 parts trehalose and 6 parts sucrose; the degree of polymerization of the chitosan oligosaccharide is 6-10; the degree of oxidation of the oxidized sodium alginate is 20%; and the porous adsorption carrier consists of 15 parts porous wood powder and 10 parts diatomaceous earth.

[0037] In preparation, Gastrodia elata enzymatic hydrolysate A1, Armillaria mellea enzymatic hydrolysate B1, yeast protein hydrolysate, ammonium acetate, glycogen source, glycerol, and chitosan oligosaccharide were mixed and stirred for 30 minutes to obtain the inducing base solution. Sodium alginate oxide was added to the inducing base solution, and the mixture was stirred and reacted at 30℃ and pH 6.2 for 2 hours to obtain a gel matrix. Simulated Gastrodia elata pseudopollen nutrient microparticles C1 were added to the gel matrix and mixed and dispersed for 30 minutes; then a porous adsorption carrier was added, and mixing continued for 45 minutes. The mixture was then pressed into strip-shaped inducing cores and dried at 35℃, with a moisture content of 15% after drying.

[0038] Specifically, the aldehyde groups in sodium alginate can cross-link with the amino groups in chitosan oligosaccharides to form a gel network with encapsulation and sustained-release effects.

[0039] Example 2, the difference between this example and Example 1 is: By weight, take 10 parts of Gastrodia elata enzymatic hydrolysate A2 obtained in Preparation Example 2, 5 parts of Armillaria mellea enzymatic hydrolysate B2 obtained in Preparation Example 5, 3 parts of yeast protein hydrolysate, 0.8 parts of ammonium acetate, 5 parts of trehalose, 3 parts of glycerol, 1 part of chitosan oligosaccharide, 2 parts of sodium alginate oxide, 5 parts of Gastrodia elata pseudopollen nutrient microparticles C2 obtained in Preparation Example 8, and 15 parts of diatomaceous earth. The degree of polymerization of chitosan oligosaccharide is 2-5, and the degree of oxidation of sodium alginate oxide is 5%.

[0040] During preparation, the inducing base solution and sodium oxidized alginate were reacted at 20°C and pH 5.5 for 0.5 hours; the mixing time of the pseudo-pollen nutrient microparticles C2 imitating Gastrodia elata and the gel matrix was 10 minutes; after adding diatomaceous earth, the mixture was mixed for another 10 minutes, and then granular inducing cores were made and dried at 25°C. After drying, the moisture content was 8%. The remaining steps were the same as in Example 1.

[0041] Example 3, the difference between this example and Example 1 is: By weight, 25 parts of Gastrodia elata enzymatic hydrolysate A3 obtained in Preparation Example 3, 18 parts of Armillaria mellea enzymatic hydrolysate B3 obtained in Preparation Example 6, 12 parts of yeast protein hydrolysate, 4 parts of ammonium salt, 18 parts of glycogen source, 10 parts of humectant, 5 parts of chitosan oligosaccharide, 6 parts of oxidized sodium alginate, 25 parts of Gastrodia elata pseudopollen nutrient microparticles C3 obtained in Preparation Example 9, and 40 parts of porous adsorption carrier were taken. The degree of polymerization of chitosan oligosaccharide was 15-20, and the degree of oxidation of oxidized sodium alginate was 35%.

[0042] The ammonium salt is composed of 2 parts ammonium acetate and 2 parts ammonium bicarbonate; the sugar source is composed of 6 parts trehalose, 6 parts sucrose and 6 parts glucose; the humectant is composed of 5 parts glycerol and 5 parts sorbitol; and the porous adsorption carrier is composed of 15 parts porous wood powder, 15 parts fungal powder, 5 parts biochar and 5 parts diatomaceous earth.

[0043] During preparation, the inducing base solution and sodium oxidized alginate were reacted at 45°C and pH 7.0 for 4 hours; the mixing time of the pseudo-pollen nutrient microparticles C3 imitating Gastrodia elata and the gel matrix was 60 minutes; after the porous adsorption carrier was added, the mixture was mixed for another 90 minutes, and then block-shaped inducing cores were made and dried at 45°C. After drying, the moisture content was 25%. The remaining steps were the same as in Example 1.

[0044] Example 4, the difference between this example and Example 1 is: By weight, take 16 parts of Gastrodia elata enzymatic hydrolysate A1, 10 parts of Armillaria mellea enzymatic hydrolysate B1, 6 parts of yeast protein hydrolysate, 2.5 parts of ammonium salt, 10 parts of sugar source, 5 parts of humectant, 2.5 parts of chitosan oligosaccharide, 3.5 parts of sodium alginate oxide, 12 parts of Gastrodia elata pseudopollen nutrient microparticles C4 obtained in Preparation Example 10, and 30 parts of porous adsorption carrier.

[0045] The ammonium salt is composed of 1.5 parts ammonium carbonate and 1 part ammonium citrate; the sugar source is composed of 5 parts fructose and 5 parts maltose; the humectant is composed of 3 parts propylene glycol and 2 parts erythritol; and the porous adsorption carrier is composed of 10 parts bentonite, 10 parts corn cob powder and 10 parts zeolite powder.

[0046] During preparation, the inducing base solution and sodium oxidized alginate were reacted at 35°C and pH 6.5 for 2.5 hours; the mixing time of the pseudo-pollen nutrient microparticles C4 imitation Gastrodia elata with the gel matrix was 40 minutes; after the porous adsorption carrier was added, the mixture was mixed for another 60 minutes, and then a bagged core was prepared and dried at 40°C. After drying, the moisture content was 18%. The remaining steps were the same as in Example 1.

[0047] Comparative Example 1 differs from Example 1 in that: the pseudo-pollen nutrient particles C1 of *Gastrodia elata* are not added, and an equal amount of porous wood flour is used to replace the pseudo-pollen nutrient particles C1. The remaining components and preparation steps are the same as in Example 1.

[0048] Comparative Example 2 differs from Example 1 in that chitosan oligosaccharide and sodium alginate are not added, and the stirring reaction process between the inducing base liquid and sodium alginate is omitted. Specifically, Gastrodia elata enzymatic hydrolysate A1, Armillaria mellea enzymatic hydrolysate B1, yeast protein hydrolysate, ammonium acetate, glycogen source, and glycerol are directly mixed, followed by the addition of Gastrodia elata pseudopollen nutrient microparticles C1 and a porous adsorption carrier. After mixing and adsorption, the mixture is dried and shaped. The remaining components and amounts are the same as in Example 1.

[0049] Comparative Example 3: This comparative example uses a common sweet and sour type attractant. By weight, take 10 parts brown sugar, 10 parts vinegar, 2 parts white wine and 78 parts water, mix them evenly and put them into a trap bottle for use.

[0050] Examples 1 to 4, Comparative Examples 1 to 3, and a blank control were used in a trapping experiment. The experiment was conducted in a Gastrodia elata cultivation shed or a simulated Gastrodia elata cultivation net room where aphids had been recorded. Each treatment had five replicates, with one trap per replicate, and the traps were spaced at least 5 meters apart. The treatments were randomly arranged, and observations were conducted continuously for 14 days, with trapping results recorded on days 1, 3, 7, and 14.

[0051] After the trapping process, the trapped insects were classified and counted, and the number of adult aphids and non-target insects was recorded. Simultaneously, the moisture content, quality retention rate, mold condition, and persistence of the bait cores were observed. The number of aphids trapped was expressed as "heads / trap unit·14 days"; the target ratio was the proportion of aphids to the total number of trapped insects; the trapping retention rate from day 8 to 14 was the percentage of the number trapped from day 8 to 14 compared to the number trapped from day 1 to 7; the quality retention rate after rain was calculated by weighing after simulated spraying treatment; mold levels were recorded from 0 to 5, with 0 indicating no mold and 5 indicating severe mold.

[0052] Table 1: Trapping effect and lure stability test results of different compositions As shown in Table 1, Examples 1 to 4 were all able to trap adult aphids from *Gastrodia elata*, indicating that under the different formulations and preparation conditions described above, the *Gastrodia elata* enzymatic hydrolysate, *Armillaria mellea* enzymatic hydrolysate, yeast protein hydrolysate, ammonium salt, sugar source, humectant, chitosan oligosaccharide, oxidized sodium alginate, *Gastrodia elata* pseudo-pollen nutrient microparticles, and porous adsorbent carrier could collectively form a food attractant composition. Specifically, Example 1 achieved a *Gastrodia elata* aphid trapping rate of 46.8 ± 3.5 individuals / trap per 14 days, which was higher than that of Examples 2, 3, and 4. Furthermore, Example 1 showed a target percentage of 78.4%, a trapping retention rate of 86.5% from day 8 to 14, a quality retention rate of 88.7% after rain, and a mold grade of 0.5. These results indicate that Example 1 exhibits a relatively balanced performance in terms of trapping rate, continuous release, rain stability, and mold control.

[0053] In Example 2, the amounts of Gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, yeast protein hydrolysate, ammonium salt, sugar source, humectant, chitosan oligosaccharide, oxidized sodium alginate, pseudo-Gastrodia elata pollen microparticles, and porous adsorbent carrier were all relatively low. The trapping rate of Gastrodia elata aphids was 31.2 ± 2.8 per trap over 14 days, lower than in Example 1. This result indicates that the composition can still achieve a trapping effect even at low component concentrations. However, due to the relatively low total amount of Gastrodia elata source components, Armillaria mellea source components, nitrogen-containing components, and granular nutrient components, the amount of attractant released per lure is relatively limited, thus the overall trapping rate decreases. Meanwhile, the target insect ratio in Example 2 was 81.0%, higher than in Examples 1, 3, and 4, indicating that under lower addition levels, the lure odor intensity was milder, resulting in relatively weaker attraction to some non-target insects. The quality retention rate after rain in Example 2 was 91.2%, and the mold grade was 0.3, indicating that the soluble nutrient load in the low-content formula was low, the lure core was relatively stable under humid conditions, but the continuous trapping ability was relatively insufficient.

[0054] In Example 3, the addition levels of each major component were relatively high, resulting in a trapping rate of 42.5 ± 4.1 aphids per trap over 14 days, which is at a high level. This indicates that even after increasing the content of Gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, ammonium salt, sugar source, and pseudo-pollen nutrient particles from Gastrodia elata, the composition still maintained its attraction to aphids. However, the target content in Example 3 was 69.6%, lower than in Example 1, and the mold grade was 1.2, higher than in Examples 1 and 2. This suggests that when the content of glycopeptides, sugar sources, humectants, and granular nutrient components is high, the lure releases stronger nutrients and volatile substances. Although this can maintain a high trapping rate, it may also increase the attraction to other dipteran insects or omnivorous insects. Simultaneously, under high nutrient load and high moisture content conditions, the lure is more prone to slight mold growth in a high-humidity environment. Therefore, under the formulation conditions of Example 3, the lure has a high trapping rate, but the target content and mold growth differ from those of Example 1.

[0055] In Example 4, the ammonium salt, sugar source, humectant, calcium salt, and porous adsorption carrier were substituted. The trapping rate of *Gastrodia elata* aphids was 39.6 ± 3.2 aphids / trapper·14 days, the target ratio was 74.8%, the trapping retention rate was 83.6% from day 8 to day 14, and the quality retention rate after rain was 86.9%. These results indicate that, while maintaining the coexistence of *Gastrodia elata* enzymatic hydrolysate, *Armillaria mellea* enzymatic hydrolysate, *Gastrodia elata* pseudo-pollen nutrient microparticles, and the gel matrix, a food attractant composition with trapping effect can still be prepared by using ammonium carbonate and ammonium citrate as ammonium salts, fructose and maltose as sugar sources, propylene glycol and erythritol as humectants, calcium lactate to prepare *Gastrodia elata* pseudo-pollen nutrient microparticles, and bentonite, corn cob powder, and zeolite powder as porous adsorption carriers. The results of Example 4 also show that different carrier systems affect the adsorption, water retention, and release state of the lure core, thus causing fluctuations in the trapping rate, target ratio, and persistence.

[0056] In terms of sustained trapping performance, the trapping retention rate was 86.5% from day 8 to 14 in Example 1, 75.4% in Example 2, 80.1% in Example 3, and 83.6% in Example 4, all higher than Comparative Examples 1, 2, and 3. This result indicates that the combined action of the gel matrix and porous adsorption carrier in these examples enables the lure to maintain a relatively stable release state during continuous use. In particular, in Example 1, when the proportions of Gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, ammonium salt, glycogen source, chitosan oligosaccharide, and oxidized sodium alginate were relatively balanced, the composition did not experience excessively rapid release decay due to insufficient effective components, nor did it suffer from significantly increased mold growth or non-target attraction due to excessive nutrient components.

[0057] Regarding the retention rate after rain, the retention rates of Examples 1 to 4 were 88.7%, 91.2%, 83.4%, and 86.9%, respectively, all higher than those of Comparative Examples 2 and 3. Example 2 had the highest retention rate, mainly due to its lower overall soluble content and relatively stable proportion of solid carrier in the lure core. Example 1 maintained a high trapping amount while still exhibiting a good retention rate after rain, indicating that the gel matrix formed by chitosan oligosaccharide and oxidized sodium alginate can reduce the rapid loss of water-soluble components. Although Example 3 had a higher trapping amount, its retention rate after rain was lower than that of Examples 1 and 2, possibly due to its higher content of glycopeptide components, sugar sources, and humectants, making some water-soluble components more prone to migration under spraying conditions.

[0058] Compared to Example 1, Comparative Example 1 did not include the simulated Gastrodia elata pollen nutrient microparticles and replaced them with an equal amount of porous wood powder. The number of Gastrodia elata aphids attracted in Comparative Example 1 was 28.4 ± 2.5 per trap over 14 days, lower than in Example 1; its retention rate from day 8 to 14 was 64.8%, also significantly lower than in Example 1. Since Comparative Example 1 still contains Gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, yeast protein hydrolysate, ammonium acetate, glycogen sources, glycerol, chitosan oligosaccharide, and oxidized sodium alginate, it still possesses a certain attraction ability. However, the lack of simulated Gastrodia elata pollen nutrient microparticles resulted in insufficient granular nutrient phase in the composition and a reduction in close-range feeding components, leading to a decrease in the number of attracted aphids and a lower retention rate in the later stages. These results indicate that the simulated Gastrodia elata pollen nutrient microparticles are not merely fillers, but rather an important component in the composition that affects attraction and retention performance.

[0059] Compared to Example 1, Comparative Example 2 did not include chitosan oligosaccharide and sodium alginate, and no gel matrix was formed. The trapping rate of *Gastrodia elata* aphids in Comparative Example 2 was 24.1 ± 3.0 aphids / trap per 14 days, with a trapping retention rate of only 38.6% from day 8 to 14. The quality retention rate after rain was 61.3%, and the mold grade was 2.8. These results indicate that when a gel matrix formed by chitosan oligosaccharide and sodium alginate is lacking, the enzymatic hydrolysates from *Gastrodia elata*, *Armillaria mellea*, ammonium acetate, sugar sources, and other water-soluble components mainly rely on the porous adsorption carrier for physical adsorption. The release process is not stable and is prone to loss under humid or spraying conditions. Simultaneously, the uneven distribution of water and nutrients in the ungel-networked material makes it more susceptible to mold growth. Compared to Example 1, the difference in Comparative Example 2 reflects the important role of the gel matrix formed by chitosan oligosaccharide and sodium alginate in the composition's molding, efficacy, and moisture resistance.

[0060] Comparative Example 3 used a common sugar-vinegar attractant, which attracted 12.6 ± 2.1 aphids per trap over 14 days, with a target percentage of 25.5%. The trap retention rate from day 8 to 14 was 31.4%, the quality retention rate after rain was 45.2%, and the mold grade was 4.0. These results indicate that while the common sugar-vinegar attractant can attract some Diptera insects, its odor composition is relatively broad, lacking the components related to the Gastrodia elata cultivation environment provided by Gastrodia elata enzymatic hydrolysates and Armillaria mellea enzymatic hydrolysates. It also lacks pseudo-pollen nutrient particles and gel-loaded structures, resulting in low trapping rates and a low target percentage for aphids. Furthermore, the sugar-vinegar solution is a liquid system, significantly affected by evaporation, rain, fermentation, and mold, leading to insufficient stability in the later stages of use.

[0061] The capture rate of Aphidida albicans in the blank control was only 2.8 ± 0.6 flies / trapper·14 days, indicating that the trap itself had a low capture rate of Aphidida albicans without the addition of the attractant composition. Examples 1 to 4 all showed significantly higher capture rates compared to the blank control, indicating that the capture results mainly came from the combined effect of the various attractant components and the loading structure in the composition.

[0062] In summary, the formulation and preparation conditions of Example 1 showed a good balance in terms of trapping amount, target ratio, sustained release, rain stability, and mold control. Example 2 had a higher target ratio, but the trapping amount was lower than that of Example 1; Example 3 had a higher trapping amount, but the target ratio decreased and the mold level increased; Example 4 still achieved good trapping results after replacing the ammonium salt, sugar source, humectant, calcium salt, and porous adsorption carrier. The results of Comparative Examples 1, 2, and 3 showed that the lack of Gastrodia elata pseudopollen nutrient microparticles, the lack of chitosan oligosaccharide-sodium alginate gel matrix, and the use of a common sugar-vinegar system all led to a decrease in trapping amount, persistence, or target ratio. Therefore, Gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, Gastrodia elata pseudopollen nutrient microparticles, and chitosan oligosaccharide-sodium alginate gel matrix together constitute the main structural components of the composition of this invention, forming a composite food attraction system different from common sugar-vinegar attractants or single adsorption attractants.

[0063] The above detailed embodiments illustrate the selection of raw materials, proportions, preparation process, and verification results of the present invention. Those skilled in the art can prepare the food attractant composition for aphids and lice described in this invention based on the above disclosure.

[0064] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A food attractant composition specifically for Gastrodia elata and aphid flies, comprising Gastrodia elata enzymatically hydrolyzed glycopeptides, Armillaria mellea enzymatically hydrolyzed glycopeptides, yeast protein hydrolysate, ammonium salt, sugar source, humectant, chitosan oligosaccharide, oxidized sodium alginate, pseudo-pollen microparticles resembling Gastrodia elata, and a porous adsorption carrier, characterized in that: The gastrodia elata aphid-specific food attractant composition comprises, by weight: 10-25 parts of Gastrodia elata enzymatic hydrolysate, 5-18 parts of Armillaria mellea enzymatic hydrolysate, 3-12 parts of yeast protein hydrolysate, 0.8-4 parts of ammonium salt, 5-18 parts of glycogen source, 3-10 parts of humectant, 1-5 parts of chitosan oligosaccharide, 2-6 parts of sodium alginate oxide, 5-25 parts of Gastrodia elata pseudopollen nutrient microparticles, and 15-40 parts of porous adsorption carrier; The gel matrix is ​​composed of chitosan oligosaccharide and sodium alginate oxide. The gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, yeast protein hydrolysate, ammonium salt, sugar source, and humectant are dispersed or embedded in the gel matrix. The gastrodia elata pseudopollen nutrient microparticles are dispersed in the gel matrix. The porous adsorption carrier loads the gel matrix and the gastrodia elata pseudopollen nutrient microparticles.

2. The food attractant composition for Gastrodia elata and Aphidida as described in claim 1, characterized in that: The ammonium salt is selected from one or more of ammonium acetate, ammonium bicarbonate, ammonium carbonate, and ammonium citrate; The sugar source is selected from one or more of trehalose, sucrose, glucose, fructose, and maltose; The moisturizer is selected from one or more of glycerin, sorbitol, propylene glycol, and erythritol; The porous adsorbent is selected from one or more of diatomaceous earth, porous wood flour, fungal powder, biochar, bentonite, corn cob powder, and zeolite powder. The degree of polymerization of the chitosan oligosaccharide is 2 to 20, and the degree of oxidation of the oxidized sodium alginate is 5% to 35%.

3. A method for preparing a food attractant composition specifically for *Gastrodia elata* aphids, used to prepare the food attractant composition specifically for *Gastrodia elata* aphids according to any one of claims 1-2, characterized in that: The method includes the following steps: S1, respectively prepare Gastrodia elata enzymatic hydrolysate peptides, prepare Armillaria mellea enzymatic hydrolysate peptides, and prepare Gastrodia elata pseudo-pollen nutrient microparticles; S2, Gastrodia elata enzymatic hydrolysate, Armillaria mellea enzymatic hydrolysate, yeast protein hydrolysate, ammonium salt, sugar source, humectant and chitosan oligosaccharide are mixed to obtain inducing base solution; S3, add sodium alginate oxide to the inducing base solution, stir and react to obtain a gel matrix; S4, the simulated Gastrodia elata pollen nutrient microparticles are added to the gel matrix, mixed and dispersed, and then a porous adsorption carrier is added for adsorption and shaping to obtain the Gastrodia elata aphid-specific food attractant composition.

4. The method for preparing the food attractant composition for Gastrodia elata and Aphidida albicans according to claim 3, characterized in that: In step S1, the gastrodia elata enzymatic hydrolysate glycopeptide is prepared by the following method: One or more of the following can be used as raw materials: processing scraps of Gastrodia elata, low-grade Gastrodia elata, powder sieved from sliced ​​Gastrodia elata, and substandard fresh Gastrodia elata. The Gastrodia elata raw material is pulverized to 40-120 mesh, and water is added at a solid-liquid mass ratio of 1:5-1:15 to adjust the pH to 5.0-6.

5. Add cellulase, α-amylase and neutral protease for complex enzymatic hydrolysis; After enzymatic hydrolysis, the enzyme is inactivated, filtered or centrifuged, and concentrated to a solid content of 20%~60% to obtain the Gastrodia elata enzymatic hydrolysate.

5. The method for preparing the food attractant composition for Gastrodia elata and Aphidida albicans according to claim 4, characterized in that: The amount of cellulase added is 0.1% to 1.0% of the dry weight of the Gastrodia elata raw material; The amount of α-amylase added is 0.05% to 0.8% of the dry weight of the Gastrodia elata raw material; The amount of neutral protease added is 0.05% to 0.6% of the dry weight of the Gastrodia elata raw material; The temperature for the compound enzymatic hydrolysis is 45~55℃, and the hydrolysis time is 1~6 hours; The enzyme inactivation temperature is 80~95℃, and the enzyme inactivation time is 5~20 minutes.

6. The method for preparing the food attractant composition for Gastrodia elata and Aphidida albicans according to claim 3, characterized in that: In step S1, the Armillaria mellea enzymatically hydrolyzed glycopeptides are prepared by the following method: One or more of the following can be used as raw materials for Armillaria mellea: mycelial cords, waste mycelium of Armillaria mellea culture, fermented mycelium of Armillaria mellea, and waste fungal material of Gastrodia elata cultivation. After crushing the Armillaria mellea raw material, water is added at a solid-liquid mass ratio of 1:6 to 1:20 to adjust the pH to 5.5 to 7.

0. Add β-glucanase and protease for enzymatic hydrolysis; After enzymatic hydrolysis, the enzyme is inactivated, filtered or centrifuged, and concentrated to a solid content of 15%~50% to obtain the Armillaria mellea enzymatic hydrolysate.

7. The method for preparing the food attractant composition for Gastrodia elata and Aphidida albicans according to claim 6, characterized in that: The amount of β-glucanase added is 0.1% to 1.2% of the dry weight of the Armillaria mellea raw material; The amount of protease added is 0.05% to 0.8% of the dry weight of the Armillaria mellea raw material; The enzymatic hydrolysis temperature is 40~55℃, and the enzymatic hydrolysis time is 2~8 hours; The enzyme inactivation temperature is 80~95℃, and the enzyme inactivation time is 5~20 minutes.

8. The method for preparing the food attractant composition for Gastrodia elata and Aphidida albicans according to claim 3, characterized in that: In step S1, the simulated Gastrodia elata pollen nutrient microparticles comprise, by weight: The ingredients are: 10-30 parts resistant starch, 10-25 parts porous starch, 0.5-3 parts phytosterols, 0.5-4 parts lecithin, 0.5-3 parts proline, 0.2-2 parts phenylalanine, 3-12 parts yeast protein hydrolysate, 5-20 parts trehalose, 1-5 parts sodium alginate, and 0.2-2 parts calcium salt.

9. The method for preparing the food attractant composition for Gastrodia elata and Aphidida albicans according to claim 8, characterized in that: The simulated Gastrodia elata pseudopollen nutrient microparticles are prepared by the following method: A slurry is prepared by mixing resistant starch, porous starch, phytosterols, lecithin, proline, phenylalanine, yeast protein hydrolysate, trehalose, and sodium alginate with water. The slurry is dripped, sprayed, or added to an aqueous solution containing calcium salts to cause sodium alginate to undergo ionic cross-linking. After cross-linking, solid-liquid separation, washing, and drying were performed to obtain pseudo-pollen nutrient microparticles resembling Gastrodia elata. The calcium salt is selected from one or more of calcium chloride, calcium lactate, and calcium gluconate; The average particle size of the simulated Gastrodia elata pollen microparticles is 50~800μm.

10. The method for preparing the food attractant composition for Gastrodia elata and Aphidida albicans according to claim 3, characterized in that: In step S3, the inducing base solution and oxidized sodium alginate are reacted at 20-45°C and pH 5.5-7.0 for 0.5-4 hours to obtain a gel matrix; In step S4, the mixing time between the simulated Gastrodia elata pollen microparticles and the gel matrix is ​​10-60 minutes. After the porous adsorption carrier is added, continue mixing for 10-90 minutes, and then prepare it into sheet, strip, granule, block or bagged core. The lure core is dried at 25~45℃, and the moisture content after drying is 8%~25%.

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