热带作物学报2026，Vol.47Issue(3)：744-753,10.DOI:10.3969/j.issn.1000-2561.2026.03.018
基于紫外-可见光光谱法研究菌渣不同分解期溶解性有机质的变化特征
Change Characteristics of Dissolved Organic Matter at Different De-composition Stages of Mushroom Residue Based on Ultraviolet-visible Spectroscopy
摘要
Abstract
As the main organic waste after the cultivation of edible fungi,the resource utilization of mushroom residue is of great significance to the sustainable development of agriculture.Dissolved organic matter(DOM)is the key active component in the decomposition process of mushroom residue,and the dynamic changes of its content and structure evolution directly affect the environmental effect and fertility release of mushroom residue after returning to the field.At present,the research on the evolution law of DOM system at different decomposition stages of mushroom residue is not clear.Especially,the quantitative analysis on the continuous changes of key physical and chemical properties such as DOM aromaticity,molecular weight and humification degree is insufficient,which limits the efficient resource utiliza-tion of mushroom residue.Therefore,this study took mushroom residue as the research object,and aiming to reveal its dynamic evolution law by monitoring the changing trend of DOC content,aromaticity,molecular weight and humifica-tion degree of DOM in mushroom residue at different decomposition stages(5th,15th,30th and 60th days).In this paper,the characteristic spectral parameters of DOM in mushroom residue were systematically measured and analyzed by UV-Vis absorption spectroscopy,including SUVA254,SUVA260,SUVA280,A250/A365,A300/A400,α355,and spectral slope(SR),and the response order of DOM structure was further analyzed by combining with two-dimensional correlation spectrum(2 D-COS).The results showed that the DOC content decreased significantly with the extension of the decomposition period,and decreased by 71.05％on the 60th day compared with the 5th day,indicating that the easily degradable organic carbon components in the mushroom residue were preferentially utilized by microorganisms.SUVA254 and SUVA260 decreased at first and then increased,while SUVA280 increased at first and then decreased,indicating that the aromatic components with simple structure in DOM were preferentially decomposed by microorganisms.A250/A365 and A300/A400 gradually decreased during the decomposition process,reflecting the increase of DOM molecular weight and humifica-tion degree.α355 decreased significantly,and the SR value was always less than 1,indicating that the DOM of mushroom residue was dominated by external input.2D-COS analysis showed that the aromatic component(200 nm)was the most sensitive to the decomposition process.To sum up,this study revealed the regular phenomenon that DOM structure tends to be complex and stable in the decomposition process of mushroom residue,which would provide theoretical support for soil carbon sequestration and mushroom residue resource utilization.In the future,with the help of three-dimensional fluorescence and high-resolution mass spectrometry,the composition and transformation path of DOM in mushroom residue could be deeply analyzed,and the correlation analysis between DOM and microbial com-munity function could be strengthened to fully reveal the driving mechanism and long-term ecological effect of DOM transformation of mushroom residue.关键词
菌渣/溶解性有机质/紫外-可见吸收光谱/特征光谱参数/分解过程Key words
mushroom residue/dissolved organic matter/ultraviolet-visible absorption spectrum/characteristic spectral parameters/decomposition process分类
农业科技引用本文复制引用
程佳欣,步连燕,杨阳,丁野,李勤奋,程汉亭..基于紫外-可见光光谱法研究菌渣不同分解期溶解性有机质的变化特征[J].热带作物学报,2026,47(3):744-753,10.基金项目
中国热带农业科学院国家热带农业科学中心科技创新团队项目(No.CATASCXTD202524) （No.CATASCXTD202524）
海南省自然科学基金项目(No.320QN310) （No.320QN310）
海南省重点研发计划项目(No.ZDYF2025XDNY124). （No.ZDYF2025XDNY124）
