近日，广东工业大学环境健康与污染控制研究院、环境科学与工程学院李桂英教授、安太成教授团队在生活垃圾分解过程中恶臭有机废气的归驱和来源解析方面取得最新研究进展，研究成果以《Odorous organic gas emission characteristics from cooked food wastes during aerobic decomposition》为题发表在Journal of Cleaner Production (2024, 434, 139961)期刊上。论文第一作者为硕士生王祖明，通讯作者为李桂英教授。据世界银行报道：自 2016 年以来全球每年生产超过20.1亿吨生活垃圾，其处理处置过程产生的恶臭被广泛投诉，但人们对恶臭在不同介质的分布、贡献和来源知之甚少。本研究中拟通过自制生物发酵反应器，以烹饪的奶白菜、罗非鱼及其等重量的二者混合物为研究对象，模拟餐厨垃圾发酵过程，揭示了垃圾分解过程中顶空（气相）和渗滤液（水相）中VOCs的释放规律和贡献，阐明了土著微生物在VOCs释放过程中的作用机制。该研究为餐厨垃圾发酵过程中形成VOCs的污染和控制提供了一定参考。

论文的网址： https://doi.org/10.1016/j.jclepro.2023.139961

餐厨垃圾中挥发性有机化合物(VOCs)的排放是困扰周边居民的重要问题。在自制的生物发酵反应器中，系统研究了经烹饪的奶白菜、罗非鱼及其混合物在分解过程中顶空（气相）和渗滤液（水相）中VOCs的释放模式及土著微生物的分布特征。发现肉类的顶空VOCs含量(2888.7mg/kg DM)高于混合(2152.9mg/kg DM)和蔬菜类(374.2mg/kg DM)。肉类、混合类和蔬菜类的挥发性有机硫化合物(VOSCs)和含氧VOCs分别占VOCs总量的65.8%和32.5%、71.8%和25.2%、39.0%和36.7%。渗滤液中VOCs的平均渗滤通量顺序为：混合类(2487.9μg/(L Kg) DM) > 肉类(2374.7μg/(L Kg) DM) > 蔬菜类(368.7μg/(L Kg) DM)。渗滤液中VOSCs也是主要的VOCs，分别占渗滤液VOCs总量的87.9%、98.6%和98.5%。Lactobacillus 和 Weissella是奶白菜中的优势菌属，Bacteroides是肉类和混合类中的优势菌属。垃圾的物理化学因素与细菌组成随时间的变化密切相关。此外，Lysinibacillus和Vibro与顶空的二甲基二硫化物呈正相关，而Lactobacillus,、Weissella、Savagea、Ignatzschineria、Acinetobacter和Pseudomonas与气相和水相VOCs有较强的相关性。这些研究结果可以为餐厨垃圾发酵过程中VOCs的分布、贡献和控制提供重要的参考。

图文摘要

英文摘要

Emission of volatile organic compounds (VOCs) from food waste is a key trouble for surrounding residents. Herein, the VOC emission patterns from headspace (gaseous) and produced leachate (aqueous) during decomposition of cooked milk cabbage, tilapia fish, and their mixture (Mix) were investigated in self-made reactors. The average amount of gaseous VOCs from fish (2,888.7 mg/kg dry matter (DM)) was higher than Mix (2,152.9 mg/kg DM) and cabbage (374.2 mg/kg DM). The dominant VOCs were volatile organic sulfur compounds (VOSCs) and oxygenated VOCs, accounting for 65.8 and 32.5 %, 71.8 and 25.2 %, 39.0 and 36.7 % of total VOC yields in fish, Mix, and cabbage, respectively. From leachate, average leaching fluxes of VOCs followed the order of: Mix (2,487.9 μg/(L kg) DM) > fish (2,374.7 μg/(L kg) DM) > cabbage (368.7 μg/(L kg) DM). VOSCs were also the major VOCs from leachate, accounting for 87.9, 98.6, and 98.5 % of total VOCs in leachate, respectively. Lactobacillus and Weissella were the dominant genera in cabbage, while Bacteroides were dominant in fish and Mix. Physicochemical factors were significantly related to bacterial composition shifts over time. Furthermore, Lysinibacillus and Vibro were positively correlated with gaseous dimethyl disulfide, while Lactobacillus, Weissella, Savagea, Ignatzschineria, Acinetobacter, and Pseudomonas showed strong relationship with dominant gaseous and aqueous VOCs. These findings provide significant references for understanding distribution and controlling of VOCs released during cooked food waste fermentation.

项目资助：本研究得到广东省珠江人才计划地方创新研究团队项目(22017BT01Z032)、广东省科协青年科技人才培育计划（2022QNRC23）和国家自然科学基金(U1901210和41877363)的支持。