饼渣发酵液中DOM及其组分的时序演化特征

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关键词：饼渣；发酵；溶解性有机质；三维荧光光谱；平行因子分析中图分类号：TQ920.1;X71 文献标志码：A 文章编号：1672-2043（2025）10-2664-12 doi：10.11654/jaes.2024-0957

Abstract：Dsolvedorganicmattr（DOM）isavitalactivelementindcakefermentationliqud;neverteless，themehanissby whichvariouscakesouresandfermentationdurationsinfluenceDOMcompositionarenotwellunderstood.Thisstudycomprehensively analyzedhetemporalchangesinsentialtritioalomponents，aniccids，ndinocidprofilsuringteemetatiooes utilingrapeseedake，peautcakendsmecakeassbstate.redimesioalfluoresenespctrospyintegatedihaalel factoranalysis（EEM-PARAFAC）wasutilizedtoclarifythecompositionaldynamicsofDOM.Keyfindingsrevealed：Duringthe70-day fermentation period，all three fermentation systems sustained acidic conditions（p ）with electrical conductivity varying from 3.02to10.8S·Rapeseedcakerevealedteghestaverageotalnrogencontent（2.77g·L）utssamecakeandpatake displayed maximal total phosphorus（1.05 g⋅L-1 ）and potassium（1.20 g⋅L-1 ）values，respectively. Ten organic acids were discovered， primarilyaceticdiricids.Toidprofilsreprdoantlyacedbyutaicid，linedtic acid，exhibitingotabletempralauulationwithapesdcakebrothatainingigherainocidonentrationstanaleative substrates.Terminal DOM concentrations 11.78-20.04mg⋅L-1 ）considerably above starting values 8.25-13.03mg⋅L-1 P<0.05 ）. EEMPARAFACidentifiedsixfluorescentDOMcomponents，prmarlyonsistingofhumic-likecompounds（fulvicacidanalogs）ndprotein

like elements（tyrosine and tryptophan analogs）.

'eyWords：oilseedcake;fermentation;dissolvedorganicmater;thee-dimensionalfluorescencespectrum;paalelfactoranal

饼渣是油料作物种子榨油后的残渣，主要包括菜籽饼粕、花生饼粕、芝麻饼粕等，是世界范围内重要的农业副产物，具有产量大、营养价值高的特点。（剩余20199字）