| 卢静,杜超,姚锋先,高逢英,王宵君,邸欣月.饼渣发酵液中DOM及其组分的时序演化特征[J].农业环境科学学报,2025,44(10):2664-2675. |
| 饼渣发酵液中DOM及其组分的时序演化特征 |
| Temporal evolution characteristics of DOM and its components in oilseed cake fermentation liquid |
| 投稿时间：2024-11-05 |
| DOI：10.11654/jaes.2024-0957 |
| 中文关键词: 饼渣 发酵 溶解性有机质 三维荧光光谱 平行因子分析 |
| 英文关键词: oilseed cake fermentation dissolved organic matter three-dimensional fluorescence spectrum parallel factor analysis |
| 基金项目:国家自然科学基金项目（32160763；41907331）；江西省重点研发计划“揭榜挂帅”项目（20223BBF61008） |
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| 中文摘要: |
| 可溶性有机质（DOM）是饼渣发酵液的重要活性组分，但不同饼渣来源和发酵时间对DOM组分的影响机制尚不明确。本研究选取菜籽饼、花生饼、芝麻饼为原料，系统分析发酵过程中基础营养成分、有机酸、氨基酸含量的时序变化特征，并采用三维荧光光谱-平行因子分析法（EEM-PARAFAC）解析了 DOM组分演化规律。结果表明：70 d发酵期内，3种饼渣发酵液均呈酸性，pH变化范围为4.21~5.97，EC变化范围为3.02~10.8 mS·cm-1；发酵液中TN、TP和TK平均含量最高的分别为菜籽饼（2.77 g·-1）、芝麻饼（1.05 g·-1）和花生饼（1.20 g·-1）。发酵液中检出10种有机酸，以乙酸和柠檬酸为主；氨基酸以谷氨酸、甘氨酸、精氨酸和天冬氨酸为主，其总量随发酵时间显著增加，且菜籽饼发酵液氨基酸总量明显高于花生饼发酵液和芝麻饼发酵液。发酵末期DOM含量（11.78~20.04 g·-1）显著高于初期（8.25~13.03 g·-1，P<0.05）。研究表明，EEM-PARAFAC识别出6种DOM荧光组分，以类腐殖质（类富里酸）和类蛋白质（类酪氨酸和类色氨酸）为主。 |
| 英文摘要: |
| Dissolved organic matter（DOM）is a vital active element in oilseed cake fermentation liquid; nevertheless, the mechanisms by which various cake sources and fermentation durations influence DOM composition are not well understood. This study comprehensively analyzed the temporal changes in essential nutritional components, organic acids, and amino acid profiles during the fermentation process utilizing rapeseed cake, peanut cake, and sesame cake as substrates. Three-dimensional fluorescence spectroscopy integrated with parallel factor analysis（EEM-PARAFAC）was utilized to clarify the compositional dynamics of DOM. Key findings revealed：During the 70-day fermentation period, all three fermentation systems sustained acidic conditions（pH 4.21–5.97）with electrical conductivity varying from 3.02 to 10.8 mS·cm-1. Rapeseed cake revealed the highest average total nitrogen content（2.77 g·L-1）, but sesame cake and peanut cake displayed maximal total phosphorus（1.05 g · L-1）and potassium（1.20 g · L-1）values, respectively. Ten organic acids were discovered, primarily acetic and citric acids. The amino acid profiles were predominantly characterized by glutamic acid, glycine, arginine, and aspartic acid, exhibiting notable temporal accumulation, with rapeseed cake broth attaining higher amino acid concentrations than alternative substrates. Terminal DOM concentrations（11.78–20.04 mg·L-1）considerably above starting values（8.25–13.03 mg·L-1, P<0.05）. EEMPARAFAC identified six fluorescent DOM components, primarily consisting of humic-like compounds（fulvic acid analogs）and protein- like elements（tyrosine and tryptophan analogs）. |
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