典型高氮厨余垃圾烘焙过程氮转化研究

Nitrogen Transformation During Torrefaction of Typical High-Nitrogen Food Waste

以猪肉和菜叶为代表,探究了典型高氮厨余垃圾在200-300℃烘焙过程中,N元素向固、液、气三态产物中转化的规律.结果表明,N元素在猪肉和菜叶中均以蛋白质形式存在,烘焙会导使不稳定的蛋白质N转化为相对稳定的吡咯、吡啶分布在固态产物中.液态含N产物主要有胺类、杂环类和腈类.猪肉在260℃时有6.7%的N会转化为NH3,而菜叶中糖类与胺类发生美拉德反应,促进了固态中杂环类生成,抑制了NH3的释放.

With pork and cabbage leaves taken as samples,this paper explored the transformation of N element into solid,liquid and gas products during the torrefaction of typical high-nitrogen food waste at 200—300℃.The results showed that the N element was present in the form of protein in both pork and cabbage leaves.Torrefaction caused the unstable protein-N to be converted into a relatively stable pyrrole and pyridine distributed in the solid product.The liquid N-containing products were mainly amines,heterocyclics and nitriles.At 260℃,6.7% of N in pork would be converted to NH3,and Maillard reaction between carbohydrate and amines in cabbage leaves promoted the formation of heterocyclics in the solid state and inhibited the release of NH3.