食品垃圾好氧降解过程中挥发性有机物(VOCs)排放特征

采用实验室模拟方法,研究了混合食品垃圾(FW)及以橙子、生菜、土豆和西红柿为代表的4种植物性易降解有机垃圾组分好氧降解过程中排放出来的117种挥发性有机物(VOCs)的排放量和组成特征.结果表明,混合食品垃圾好氧降解过程中VOCs总排放量为951.80mg·kg-1,主要为有机硫、含氧化合物和萜烯,分别占VOCs总排放量的43.1%、53.3%和2.1%.橙子、生菜、土豆和西红柿4种植物性易降解有机垃圾好氧降解过程中VOCs的总排放量分别为12736.72、118.67、57.40和228.08mg·kg-1,主要成分均为含氧化合物和萜烯;含氧化合物分别占橙子、生菜、土豆和西红柿4种植物性易降解有机垃圾VOCs总排放量的13.5%、80.9%、85.9%和79.5%,萜烯分别占4种植物性易降解有机垃圾VOCs总排放量的86.5%、16.6%、8.2%和15.6%.

Release of volatile organic compounds from food wastes during the aerobic decomposition

The production and composition of 117 volatile organic compounds (VOCs) were studied during the aerobic decomposition of food wastes (FW) and four biodegradable organic plant wastes,including orange,lettuce,potato and tomato wastes,under controlled aerobic conditions in laboratory.Total yields of VOCs from FW during the treatment process reached 951.80 mg·kg^-1,among which organic sulfurs,oxygenated chemicals and terpenes dominated and shared 43.1%,53.3% and 2.1% of total VOCs released,respectively.Total production of VOCs from orange,lettuce,potato and tomato wastes during the incubation were 12736.72 mg·kg^-1,118.67 mg·kg^-1,57.40 mg·kg^-1 and 228.08 mg·kg^-1,respectively,with the dominance of oxygenated chemicals and terpenes.Oxygenated chemicals shared 13.5%,80.9%,85.9% and 79.5% of total VOCs released from orange,lettuce,potato and tomato wastes,while terpenes accounted for 86.5%,16.6%,8.2% and 15.6% of total VOCs emitted from the four biodegradable organic plant wastes,respectively.