Plant Essential Oil Insect Repellent for Edible Fungi and Its Preparation Method

The invention discloses a plant essential oil insect repellent for edible fungi. And the insect repellent consists of the following components: 12-18 parts of peppermint oil, 15-20 parts of navel orange oil, 20-35 parts of lemon oil, 8-15 parts of citronella oil, 13-20 parts of scutellaria baicalens...

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Bibliographic Details
Main Authors HU Hualin, SUN Chao
Format Patent
LanguageEnglish
Published 07.06.2023
Subjects
AGRICULTURE
ANIMAL HUSBANDRY
BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES
FISHING
FORESTRY
HUMAN NECESSITIES
HUNTING
PEST REPELLANTS OR ATTRACTANTS
PLANT GROWTH REGULATORS
PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF
TRAPPING
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Summary:The invention discloses a plant essential oil insect repellent for edible fungi. And the insect repellent consists of the following components: 12-18 parts of peppermint oil, 15-20 parts of navel orange oil, 20-35 parts of lemon oil, 8-15 parts of citronella oil, 13-20 parts of scutellaria baicalensis extract, 3-8 parts of tobacco leaves, 6-10 parts of stemona and 10-20 parts of emulsifier. The preparation method comprises the following steps: firstly, make tobacco leaves and Stemona into distillate medicine liquid, then add peppermint oil, navel orange oil, lemon oil and citronella oil into emulsifier, seal and stir, then add scutellaria baicalensis extract, then put them into a distiller with a pressure of 90-150MPa and a temperature of 100-120oC, finally put the liquid into a homogenizer, stir at 60-70oC for half an hour, and cool to room temperature to obtain the finished product.
Bibliography:Application Number: LU20220503155