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研究报告

摘要：以模拟厨余垃圾为对象，考察了水热过程中反应温度、反应时间及无机弱酸对腐殖质形成与转化的影响，总结了腐殖质的生成机理，并通过红外光谱分析进行了验证。实验表明，水热处理后厨余垃圾腐殖化程度明显增高，在205 ℃、50 min工况下厨余垃圾的腐殖质含量达到39.52%，腐殖化率（胡敏酸与富里酸比值）达到1.31，腐熟度很高。在一定范围内，反应时间和温度升高能提升水热腐殖化强度。加0.01%的硫酸水热处理过后的腐殖质含量比未加酸要略高，而腐殖化率增加更为明显，表明氢离子对水热过程的腐殖质的形成及腐殖化率的提高有一定的促进作用。结合红外光谱分析推测，腐殖质的形成主要来自于一些糖类降解产物的缩合反应，以及这些小分子降解产物同难降解有机物如木质素的聚合反应。

Abstract：This study investigates the effects of reaction temperature, retention time, and inorganic weak acid on the formation of humus in simulated kitchen waste. Humus formation mechanisms were explored and verified via infrared spectroscopy analysis. The results showed that hydrothermal treatment could substantially enhance the degree of humification in kitchen waste. With a 50 min retention time at 205 ℃, the humus content reached 39.52% and the humification rate (the ratio of humic to fulvic) could be 1.31, reflecting a relatively high degree of humification. Within a certain range, an increase in reaction time and temperature can improve the degree of humification in the hydrothermal process. With the addition of 0.01% sulfuric acid, the concentration of humus increased slightly whereas, in contrast, the humification rate was enhanced significantly. Therefore, hydrogen ions were shown to play a certain role both in the formation of humus and the improvement of humification rate in the hydrothermal treatment. Based on the product distribution and the infrared spectroscopy analysis, it was proposed that the humus was formed primarily from the condensation reaction of carbohydrates degradation products and the polymerization of these small molecular degradation products with some refractory organics(e.g., lignin).