化学-生物发酵联用技术对稻草腐熟的效果及红外光谱研究

采用傅立叶变换红外光谱(FTIR)，研究了化学—生物联用处理对稻草腐熟的影响．结果表明，稻草经各化学—生物联用处理7d，其腐熟效果均比对照好．其中化学熟化剂A-生物熟化剂A联用处理后，稻草颜色暗褐色，容易折断，明显腐熟．FTIR分析表明，经处理后稻草的酚羟基、醇羟基和甲基含量降低，脂肪族化合物部分降解，芳构化成分增多，尤其是取代芳环增多，氧化缩合作用增强，加快了稻草的腐殖化进程．比较各熟化剂及其配合对稻草的腐熟效果表明，化学熟化剂A>化学熟化剂B。生物熟化剂A>生物熟化剂B>生物熟化剂C，其中化学熟化剂A-生物熟化剂A联用处理对稻草腐熟效果最好．

Decomposing effect of chemical- biological decomposing combined technique on rice straw and its fourier transform infrared spectroscopy

The effects of several chemical biological combined decomposing techniques (CBCDT) on the decomposition of rice straw were studied by fourier transform infrared spectroscopy (FTIR). The results showed that under CBCDT treatments, rice straw could be better decomposed than in control. After seven days under CBCDT treatments, the straw turned into brown, and was easy to be broken down and obviously decomposed. FTIR spectra indicated that under chemical agent A biological agent A combined treatment, hydroxyl, ketonic carbonyl, methyl, methylene, methane and aliphatic compounds decreased, proteins and amino acids completely decomposed, but aromatic compounds (specially substituted group) increased, and hence, the humification of straw was accelerated.The effects of different decomposing agents on straw were decreased in the order of chemical degrade agent A>chemical degrade agent B, biological degrade agent A> biological degrade agent B> biological degrade agent C. The chemical agent A biological agent A combined treatment was the most effective among several treatments.