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中国农学通报

中国农学通报 ›› 2020, Vol. 36 ›› Issue (14): 88-92.doi: 10.11924/j.issn.1000-6850.casb19010101

所属专题： 生物技术

• 资源·环境·生态·土壤·气象 • 上一篇    下一篇

有机肥发酵过程中有机营养物质的变化

刘兰1, 丁效东2, 王军1(), 王行1   

  1. 1 广东省烟草南雄科学研究所,广东南雄 512400
    2 青岛农业大学资源与环境学院,山东青岛 266109
  • 收稿日期:2019-01-18 修回日期:2019-05-19 出版日期:2020-05-15 发布日期:2020-05-20
  • 通讯作者: 王军
  • 作者简介:刘兰,女,1988年出生,广东韶关人,农艺师,硕士,主要从事烟草化学研究。通信地址：512400 广东省南雄市河南工业开发区,E-mail： 292729863@qq.com。
  • 基金资助:
    广东省烟草专卖局(公司)科技项目“广东植烟土壤耕地保育关键技术研究与示范”(粤烟科专项201702)

Changes of Organic Nutrients During Fermentation of Organic Fertilizer

Liu Lan1, Ding Xiaodong2, Wang Jun1(), Wang Hang1   

  1. 1 Nanxiong Tobacco Science Institute of Guangdong, Nanxiong Guangdong 512400
    2 College of Resources and Environment, Qingdao Agricultural University, Qingdao Shandong 266109
  • Received:2019-01-18 Revised:2019-05-19 Online:2020-05-15 Published:2020-05-20
  • Contact: Wang Jun

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摘要：

探究广东烤烟生产常用的有机肥发酵过程产生的有机营养物质的变化,为合理施用有机肥提供参考。采用室内培养法在恒温、恒湿条件下发酵,测定其产生的有机营养物质的种类、含量和变化规律。结果表明：花生饼肥在发酵过程可产生7种有机酸、18种氨基酸、C12~C20高级脂肪酸和阿魏酸。其中有机酸以乳酸（发酵50天可达80.0 g/kg）、苹果酸含量(40.0 g/kg)较高;乙酸含量(31.84 g/kg)次之;柠檬酸、琥珀酸、酒石酸含量在发酵过程中无显著差异;而草酸含量(0.32~1.83 g/kg)较低。花生饼肥和猪粪发酵过程产生的氨基酸含量随着发酵时间的延长而增加,均以谷氨酸含量最高,天门冬氨酸、亮氨酸含量次之;花生饼肥发酵释放的氨基酸含量是猪粪发酵释放的氨基酸含量的2倍。花生饼肥发酵过程产生的高级脂肪酸以油酸(38.78%~44.46%)和亚油酸(37.0%~38.0%)含量较高,其次为棕榈酸(9.16%~13.22%),再次为硬脂酸(2.31%~3.08%)和亚麻酸(1.08%~1.58%),即以C18、C16酸为主,并且不饱和脂肪酸的含量明显高于饱和脂肪酸。花生饼肥在发酵过程中产生的阿魏酸含量随着发酵时间的延长而增加,在发酵50天时达到15.23 μg/kg。

关键词: 花生饼肥, 猪粪, 发酵, 有机营养物质

Abstract:

To provide references for reasonable use of organic fertilizer, the organic nutrients’ change during fermentation in flue-cured tobacco production in Guangdong was studied. Indoor cultivation method was used under constant temperature and humidity, the kinds, content and change rules of organic substances were analyzed during fermentation. The results showed that 7 organic acids, 18 amino acids, higher fatty acid C12-C20 and ferulic acid were produced during the fermentation of peanut fertilizer. The major organic acids produced during fermentation were lactic acid (80.0 g/kg after 50 days) and malic acid (40.0 g/kg after 50 days), and then was acetic acid (31.84 g/kg after 50 days), the citric acid, succinic acid and tartaric acid had no obvious difference in the fermentation, oxalic acid had lower content of 0.32-1.83 g/kg. The amino acid content increased with the fermentation time of peanut and pig manure fertilizer, and glutamic acid had the highest content, then were asparaginc acid and aminocaproic acid; amino acid content of peanut fertilizer was twice that of pig manure fertilizer. Higher fatty acid oleic acid (38.78%-44.46%) and linoleic acid (37.0%-38.0%) were higher in peanut fermentation, then were palmitic acid (9.16%-13.22%), stearic acid (2.31%-3.08%) and linolenic acid (1.08%-1.58%). The C18 and C16 acids were the dominant components, and the content of saturated acids was lower than that of the unsaturated acids obviously. The content of ferulic acids increased with fermentation time, reaching 15.23 μg/kg after 50 days.

Key words: peanut fertilizer, pig manure, fermentation, organic nutrients

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