淘米水内在发酵特性与VFAs的量化关系变化规律

摘要

为了研究餐厨类废弃物定向产挥发性脂肪酸(Volatile Fatty Acids,VFAs)的基质释放机理,将淘米水作为单一研究对象,探究其分别在原始状态和不同p H值下VS、SCOD、氨氮、可溶性糖与VFAs之间的量化关系和关联程度.结果表明,淘米水原始状态下有机质转化为VFAs的转化率较低,调节p H值使内在发酵特性含量和VFAs总量有显著增加,其中p H=7对其影响最大,VFAs产率(以VS计)为267.14 mg/g,VFAs/SCOD比值为55.84％,氨氮溶出量(以VS计)20.24 mg/g,可溶性糖转化率为88.3％.VS和SCOD与VFAs关联程度大,其次是氨氮、可溶性糖,VFAs大部分由有机质水解产生,少部分来自氨氮溶出、可溶性糖转化.p H值不会改变量化和关联趋势,但使产酸天数和发酵周期提前.%In order to study the mechanism of substrate release of food waste to produce volatile fatty acids (VFAs) directionally, as a single research object, the rice wash was studied, to explore the relevance and relationship among volatile solid (VS), soluble chemical oxygen demand (SCOD), ammonia nitrogen concentration, soluble sugar and VFAs concentration under original state and different p H.The results showed that the conversion rate of organic matter into VFAs under original state was lower than other p H, the content of intrinsic fermentation characteristics and VFAs were significantly increased after adjusting p H, especially under the p H of 7, the yield of VFAs was 267.14mg/g, VFAs/SCOD was 55.84％, ammonia nitrogen concentration was 20.24 mg/g, and the conversion rate of soluble sugar was 88.3％.The relevance between VS, SCOD and VFAs were higher than ammonia nitrogen concentration and soluble sugar, most of VFAs were produced by the hydrolysis of organic matter, and a small part came from the dissolution of ammonia nitrogen and the conversion of soluble sugar.p H did not change the quantitative and relevant trends, but advanced the days of acid production and the fermentation cycle.