Effect of inoculation during different phases of agricultural waste composting on spectroscopic characteristics of humic acid

作     者：黄红丽 曾光明 罗琳 张嘉超 喻曼 秦普丰 HUANG Hong-li;ZENG Guang-ming;LUO Lin;ZHANG Jia-chao;YU Man;QIN Pu-feng

作者机构：College of Resources and Environment Hunan Agricultural University College of Environmental Science and Engineering Hunan University Key Laboratory of Environmental Biology and Pollution Control of Ministry of Education (Hunan University) Environmental Resources and Soil Fertilizer Institute Zhejiang Academy of Agricultural Sciences 

出 版 物：《Journal of Central South University》 (中南大学学报（英文版）)

年 卷 期：2015年第22卷第11期

页      面：4177-4183页

核心收录：

学科分类：090101[农学-作物栽培学与耕作学] 09[农学] 0901[农学-作物学] 

基　　金：Projects(51108178 51108423 51039001 51378190)supported by the National Natural Science Foundation of China Project(20100161110012)supported by the Research Fund for the Doctoral Program of Higher Education of China 

主　　题：inoculation composting Phanerochaete chrysosporium 

摘      要：The white-rot fungus, Phanerochaete chrysosporium(P. chrysosporium), was inoculated during different phases of agricultural waste composting and its effect on the spectroscopic characterization of humic acid(HA) was studied. Three runs were used in this study: Run A was the control without inoculating, and Runs B and C were inoculated P. chrysosporium during the first and the second fermentation phase, respectively. The elemental analysis, ultra-violet spectroscopy(UV), fluorescence spectra, Fourier transform infra-red(FTIR) and 13 C nuclear magnetic resonance(13C-NMR) of HA all lead to the same conclusion, that is, the degree of aromatization and polymerization of HA increases after 42 days composting. However, the inoculation during different phases presents different effects. P. chrysosporium increases the degree of aromatization and polymerization of HA when it is inoculated during the second fermentation phase, while it does not produce an obvious change on the humification degree of HA when it is inoculated during the first fermentation phase.