Fluorescence Spectroscopy Characteristics of Dissolved Organic Matter Analysis of Straw-Cow Dung Fermentation in Different Proportion

Yan LI; Dan WEI; Wei WANG; Liang JIN; Jian-li DING; Shan-shan CAI; Yu HU; Yang BAI

doi:10.3964/j.issn.1000-0593(2021)09-2846-07

Journals >Spectroscopy and Spectral Analysis >Volume 41 >Issue 9 >Page 2846 > Article

Spectroscopy and Spectral Analysis
Vol. 41, Issue 9, 2846 (2021)

Fluorescence Spectroscopy Characteristics of Dissolved Organic Matter Analysis of Straw-Cow Dung Fermentation in Different Proportion

Yan LI^{1、1; 2;}, Dan WEI^{1、1; 2; *;}, Wei WANG^3、3;, Liang JIN^2、2;, Jian-li DING^2、2;, Shan-shan CAI^4、4;, Yu HU^1、1;, and Yang BAI^1、1;

Author Affiliations

¹1. College of Resources and Environment, Northeast Agricultural University, Harbin 150030, China

²2. Institute of Plant Nutrition and Resources, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

³3. Institute of Soil, Fertilizer and Environmental Resources, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China

⁴4. College of Land and Environment, Shenyang Agricultural University, Shenyang 110866, China

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DOI: 10.3964/j.issn.1000-0593(2021)09-2846-07 Cite this Article

Yan LI, Dan WEI, Wei WANG, Liang JIN, Jian-li DING, Shan-shan CAI, Yu HU, Yang BAI. Fluorescence Spectroscopy Characteristics of Dissolved Organic Matter Analysis of Straw-Cow Dung Fermentation in Different Proportion[J]. Spectroscopy and Spectral Analysis, 2021, 41(9): 2846 Copy Citation Text

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Three dimensional fluorescence components of DOM in different treatmentsPeak A: fulvic acid in UV region; Peak C: fulvic acid in visible region; Peak T: short wave tryptophan (proteinoid);Peak T1: long wave tryptophan; Peak F: humicacid; Peak B: tyrosine (proteinoid)

Fig. 1. Three dimensional fluorescence components of DOM in different treatments
Peak A: fulvic acid in UV region; Peak C: fulvic acid in visible region; Peak T: short wave tryptophan (proteinoid);Peak T1: long wave tryptophan; Peak F: humicacid; Peak B: tyrosine (proteinoid)

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Fig. 2. Fluorescence intensity and relative percentage of DOM components in different treatments

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材料	C含量/%	N含量/%	C/N	含水率/%	pH值
玉米秸秆	39.98±4.32	1.32±0.11	30.28±3.92	12.89±0.95	7.06±0.03
牛粪	39.01±3.98	2.65±0.09	15.24±2.01	34.72±4.55	8.55±0.05

Table 1. Basic physiochenmical properties of corn straw and cow dung

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处理	荧光指数FI	自生源指数BIX	腐殖化指数HIX
T1	1.871±0.011	0.862±0.008	0.608±0.005D
T2	1.808±0.089	0.856±0.004	0.656±0.005C
T3	1.926± 0.010	0.848±0.006	0.975±0.006A
T4	1.907± 0.004	0.901±0.004	0.787±0.009B

Table 2. Fluorescence spectrum indices of DOM

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DOM荧光组分	组分类型	研究对应 λ_ex/λ_em/nm	荧光峰
C1	紫外光区类富里酸可见光区类富里酸	230/415~430 300~325/415	A C
C2	短波类色氨酸(类蛋白质) 长波类色氨酸	225/330~345 275/330~345	T T1
C3	类胡敏酸	250~275/455, 340~370/455	F
C4	类酪氨酸(类蛋白质)	220/303	B

Table 3. Characteristics of DOM fluoresceoce components in different treatments

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处理	DOM荧光组分	DOM荧光组分
处理	DOM荧光组分	C1(类富里酸)	C3(类胡敏酸)	C2+C4 (类蛋白质)
	C1(类富里酸)	1
T1	C3(类胡敏酸)	0.879^**	1
	C2+C4(类蛋白质)	-0.590	-0.260	1
	C1(类富里酸)	1
T2	C3(类胡敏酸)	0.910^**	1
	C2+C4(类蛋白质)	-0.164	-0.405	1
	C1(类富里酸)	1
T3	C3(类胡敏酸)	0.937^**	1
	C2+C4(类蛋白质)	-0.189	-0.364	1
	C1(类富里酸)	1
T4	C3(类胡敏酸)	0.853^**	1
	C2+C4(类蛋白质)	-0.030	-0.234	1

Table 4. Correlations between different fluorescence components

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