大蒜素缓释技术对几种主要储粮害虫杀虫效果的研究

Research on insecticide efficiency of sustained-release technology with allicin on several major pests in stored grain

植物源农药大蒜素对几种主要的储粮害虫均有驱避、触杀、种群抑制和熏蒸作用,尤其以熏蒸作用最为明显。但大蒜素有很大的刺激性气味,直接熏蒸杀虫的持久性差、浓度均一性差。研究大蒜素缓释技术对于开发新的植物源熏蒸剂具有重要的指导意义。通过微孔变性淀粉不同配方和β-环糊精不同配方的包埋技术及不同加工工艺对大蒜素进行包埋,对比不同加工工艺及配方的大蒜素缓释剂杀虫效果。

Ilicin botanical pesticides have several roles such as repellent, contact toxicity, population suppression and fumigation on several major pests of stored grain, particularly in the fumigation effect. But garlic is known as very irritating smell, poor concentration and homogenization~ Research on allicin sustained-release technology had important guiding role on development of new plant fumigant source. In this paper, the effect of different formulations sustained -release technology with porous starch and β-CD on killing several major stored product insets were studied. The effects sustained-release of different processing technology were studied.