Understanding changes in volatile compounds and fatty acids of Jincheng orange peel oil at different growth stages using GC-MS

Jincheng orange(Citrus sinensis Osbeck)is widely grown in Chongqing,China,and is commonly consumed because of its characteristic aroma contributed by the presence of diverse volatile compounds.The changes in aroma during the development and maturation of fruit are indicators for ripening and harvest time.However,the influence of growth stages on the volatile compounds in Jincheng orange remains unclear.In addition,volatiles originate from fatty acids,most of which are the precursors of volatile substances.On this basis,gas chromatography-mass spectrometry(GC-MS)was performed to elaborate the changes in volatile constituents and fatty acids as precursors.This study tested proximately 60 volatiles and 8 fatty acids at 9 growth and development stages(AF1-AF9).Of those compounds,more than 92.00%of total volatiles and 87.50%of fatty acids were terpenoid and saturated fatty acids,respectively.As shown in the PCA plot,the AF5,AF6,and AF9 stages were confirmed as completely segregated and appeared different.In addition,most of the volatiles and fatty acids first increased at the beginning of the development stage,then decreased from the AF6 development stage,and finally increased at the AF9 maturity stage.Moreover,the highest contents of terpenoid,alcohols,aldehydes,ketones,and saturated fatty acids in Jincheng orange peel oil were d-limonene,linalool,octanal,cyclohexanone,and stearic acid during development stages,respectively.Our results found that the growth stages significantly affected the volatile constituents and precursors in Jincheng orange peel oil.

A combined pig model to determine the net absorption of volatile fatty acids in the large intestine under different levels of crude fiber

Background:This study aimed to develop a combined model to quantify the net absorption of volatile fatty acids(VFA)in the large intestine(LI)of pigs.Methods:Fifteen female growing pigs(Duroc×Large White×Landrace)were ranked by body weight(30±2.1 kg)on day 0 and assigned to one of three treatments,namely the basal diet containing different crude fiber(CF)levels(LCF:3.0%CF,MCF:4.5%CF,and HCF:6.0%CF).The pigs were implanted with the terminal ileum fistula and the cannulation of the ileal mesenteric vein(IMV),portal vein(PV),and left femoral artery(LFA)from days 6 to 7.[13 C]-Labeled VFA and P-aminohippuric acid were constantly perfused into the terminal ileum fistula and the cannulation of the IMV(day 15),respectively.Blood samples were collected from the PV and the LFA during perfusion(5 h),and LI samples were collected.Results:The net flux of[12 C]-acetic acid in the PV was greater for LCF versus MCF(p=0.045),but no difference was observed in the net flux of[12 C]-propionic acid(p=0.505)and[12 C]-butyric acid(p=0.35)in the PV among treatments.The deposition of[12 C]-acetic acid in the LI was greater for LCF versus MCF(p=0.014),whereas the deposition of[12 C]-propionic acid(p=0.007)and[12 C]-butyric acid(p=0.037)in the LI was greater for LCF versus HCF.Conclusions:In conclusion,this pig model was found conducive to study the net absorption of VFAs in the LI,and LCF had more net absorption of VFAs in the LI than MCF and HCF.

Abomasal infusion of branched-chain amino acids or branched-chain keto-acids alter lactation performance and liver triglycerides in fresh cows

Background Dairy cows are at high risk of fatty liver disease in early lactation,but current preventative measures are not always effective.Cows with fatty liver have lower circulating branched-chain amino acid(BCAA)concentra-tions whereas cows with high circulating BCAA levels have low liver triglyceride(TG).Our objective was to determine the impact of BCAA and their corresponding ketoacids(branched-chain ketoacids,BCKA)on production performance and liver TG accumulation in Holstein cows in the first 3 weeks postpartum.Methods Thirty-six multiparous Holstein cows were used in a randomized block design experiment.Cows were abomasally infused for the first 21 d postpartum with solutions of 1)saline(CON,n=12);2)BCA(67 g valine,50 g leu-cine,and 34 g isoleucine,n=12);and 3)BCK(77 g 2-ketovaline calcium salt,57 g 2-ketoleucine calcium salt,and 39 g 2-ketoisoleucine calcium salt,n=12).All cows received the same diet.Treatment effects were determined using PROC GLIMMIX in SAS.Results No differences were detected for body weight,body condition score,or dry matter intake averaged over the first 21 d postpartum.Cows receiving BCK had significantly lower liver TG concentrations compared to CON(6.60%vs.4.77%,standard error of the mean(SEM)0.49)during the first 3 weeks of lactation.Infusion of BCA increased milk yield(39.5 vs.35.3 kg/d,SEM 1.8),milk fat yield(2.10 vs.1.69 kg/d,SEM 0.08),and lactose yield(2.11 vs.1.67 kg/d,SEM 0.07)compared with CON.Compared to CON,cows receiving BCA had lower plasma glucose(55.0 vs.59.2 mg/dL,SEM 0.86)but higherβ-hydroxybutyrate(9.17 vs.6.00 mg/dL,SEM 0.80).Conclusions Overall,BCAA supplementation in this study improved milk production,whereas BCKA supplementa-tion reduced TG accumulation in the liver of fresh cows.

Susceptibility of dairy cows to subacute ruminal acidosis is reflected in both prepartum and postpartum bacteria as well as odd-and branched-chain fatty acids in feces

Background:The transition period is a challenging period for high-producing dairy cattle.Cows in early lactation are considered as a group at risk of subacute ruminal acidosis(SARA).Variability in SARA susceptibility in early lactation is hypothesized to be reflected in fecal characteristics such as fecal pH,dry matter content,volatile and odd-and branched-chain fatty acids(VFA and OBCFA,respectively),as well as fecal microbiota.This was investigated with 38 periparturient dairy cows,which were classified into four groups differing in median and mean time of reticular pH below 6 as well as area under the curve of pH below 6.Furthermore,we investigated whether fecal differences were already obvious during a period prior to the SARA risk(prepartum).Results:Variation in reticular pH during a 3-week postpartum period was not associated with differences in fecal pH and VFA concentration.In the postpartum period,the copy number of fecal bacteria and methanogens of unsusceptible(UN)cows was higher than moderately susceptible(MS)or susceptible(SU)cows,while the genera Ruminococcus and Prevotellacea_UCG-001 were proportionally less abundant in UN compared with SU cows.Nevertheless,only a minor reduction was observed in iso-BCFA proportions in fecal fatty acids of SU cows,particularly iso-C15:0and iso-C16:0,compared with UN cows.Consistent with the bacterial changes postpartum,the lower abundance of Ruminococcus was already observed in the prepartum fecal bacterial communities of UN cows,whereas Lachnospiraceae_UCG-001 was increased.Nevertheless,no differences were observed in the prepartum fecal VFA or OBCFA profiles among the groups.Prepartum fecal bacterial communities of cows were clustered into two distinct clusters with 70%of the SU cows belonging to cluster 1,in which they represented 60%of the animals.Conclusions:Inter-animal variation in postpartum SARA susceptibility was reflected in post-and prepartum fecal bacterial communities.Differences in prepartum fecal bacterial communities could alert for susceptibility to develop SARA postpartum.Our results generated knowledge on the association between fecal bacteria and SARA development which could be further explored in a prevention strategy.

Volatile fatty acids carbon source for biological denitrification

In the suspended sludge system, when pH and temperature were suitable and carbon source was not limited, the denitrification and C-uptake rate followed a zero-order reaction. Mixed VFA C-source had higher denitrification rate than single VFA C-source consisting of them. When VFA were used as carbon source, consumed carbon quantity for denitrification was closed to 1. 07 mg VFA-C/mg NO-N. About 20% of the applied C/N was used for assimilative purposes. As rising up influent C/N by increasing the C load ,the sludge yield YN increased. The part of carbon consumption increased and the effluent oxidized nitrogen decreased. At pH 7. 5, 25℃ and sludge yield 0.72 mg VSS/mg NO-N, the calculated influent VFA-C /NO critical value was 1. 43 for complete denitrification.

Impacts of the unsaturation degree of long-chain fatty acids on the volatile fatty acid profiles of rumen microbial fermentation in goats in vitro

This study investigated the impacts of the degree of unsaturation （unsaturity） of long-chain fatty acids on volatile fatty acid （VFA） profiles of rumen fermentation in vitro. Six types of long-chain fatty acids, including stearic acid （C18：0, control group）, oleic acid （C18：1, n-9）, linoleic acid （C18：2, n-6）, a-linolenic acid （C18：3, n-3）, arachidonic acid （C20：4, n-6） and eicosapentaenoic acid （C20：5, n-3）, were tested. Rumen fluid from three goats fitted with ruminal fistulae was used as inoculum and the inclusion rate of long-chain fatty acid was at 3% （w/w） of substrate. Samples were taken for VFA analysis at 0, 3, 6, 9, 12, 18 and 24 h of incubation, respectively. The analysis showed that there were significant differences in the total VFA among treatments, sampling time points, and treatment×time point interactions （P〈0.01）. a-Linolenic acid had the highest total VFA （P〈0.01） among different long-chain fatty acids tested. The molar proportion of acetate in total VFA significantly differed among treatments （P〈0.01） and sampling time points （P〈0.01）, but not treatment×time point interactions （P〉0.05）. In contrast, the molar proportion of propionate did not differ among treatments during the whole incubation （P〉0.05）. However, for butyrate molar proportions, significant differences were found not only among sampling time points but also among treatments and treatment×time point interactions （P〈0.01）, with eicosapentaenoic acid having the highest value （P〈0.01）. Additionally, no statistically significant differences were found in the acetate to propionate ratios among treatments groups （P〉0.05）, even the treatments stearic acid and a-linolenic acid were numerically higher than the others. The inclusion of 3% long-chain unsaturated fatty acids differing in the degree of unsaturation brought out a significant quadratic regression relation between the total VFA concentration and the double bond number of fatty acid. In conclusion, the a-linolenic acid with 3 double bonds appeared better for improving rumen microbial fermentation and the total VFA concentration.

Microbial Community Profiles Related to Volatile Fatty Acids Production in Mesophilic and Thermophilic Fermentation of Waste Activated Sludge Pretreated by Enzymolysis

Mesophilic and thermophilic anaerobic fermentation performance of waste activated sludge(WAS)pretreated by enzymes catalysis associated with microbial community shifts were investigated.WAS disintegration was boosted considerably by enzymolysis with 8750 mg/L of soluble COD release within 180 min.Mesophilic anaerobic fermentation(MAF)produced nearly equal VFA accumulation with over 3200 mg COD/L compared with that of thermophilic fermentation(TAF).Bacterial community consortia showed great shifting differences in dynamics of main T⁃RFs between MAF and TAF.Moreover,MAF was conducive to form intermediate bacterial community evenness compared to TAF,which preserved a robust function of VFA production.The enzymes catalysis prompted bio⁃energy(electricity)recovery potential of WAS organics via anaerobic fermentation(MAF/TAF)with evaluating electricity conversion efficiency of 0.75-0.82 kW·h/kg VSS(3.9 times higher than control test).Finally,this study proposed some novel thinking on future WAS treatment/management towards energy recovery coupled with energy⁃sufficient wastewater treatment by co⁃locating WAS anaerobic fermentation,MFC plant with wastewater treatment plant(s).

Influence of Polyphosphate Hydrolysis on the Degradation of Volatile Fatty Acids (VFAs) in Anaerobic Digestion

The degradation rate of Volatile Fatty Acids (VFAs) produced predominantly in the acidogenesis stage is a key process parameter to be optimised to ensure a successful Anaerobic digestion (AD). Thermodynamically, the oxidation of the VFAs are energetically unfavourable, and as such external energy source apart from the energy derived from the hydrolysis of Adenosine Triphosphate (ATP) is needed for the initial activation of the VFAs, initial growth of the methanogens in AD process and improved degradation rate of the VFAs. Thus, this research investigated the influence of polyphosphate hydrolysis on the degradation rate of the VFAs at high concentration. Sodium-propionate, Sodium-butyrate and Sodium-acetate salts were added at the start of experiments in order to increase the concentration of the VFAs. The polyphosphate salts used were;Na-hexametaphosphate, Na-tripolyphosphate and potassium pyrophosphate. The control experiment was polyphosphate free and three process parameters (degradation rate, cumulative biogas production and specific methane content) of anaerobic digestion were investigated. The experiments were carried out at a mesophilic temperature of 37.5°C for 41 days. The results of the investigation showed that the treated reactors with the polyphosphate salt solution in low concentration performed better than the reactors with high concentration of the polyphosphate salts solution. All the treated reactors with poly-P salts performed better than reactor Nr-9 (control experiment), but reactor Nr-1 was outstanding with an improved degradation rate of 47%, cumulative biogas production of 21% and specific methane content of 23%.

Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts

Ten most popular brands of commercial Turkish set-type yoghurts were collected from local retail outlets in Hatay, Turkey for two separate periods, and analyzed for basic nutrients, physico-chemical properties, volatile aroma compounds and free fatty acid profiles to compare their differences among the yoghurt products. The results showed that there were significant differences (P<0.05, 0.01, or 0.001) and variations in physico-chemical indices, volatile aroma compounds and volatile free fatty acid profiles among the yoghurt brands, which ultimately influence the flavor quality of the product. Acetaldehyde was predominant volatile compound in yoghurts, which followed by acetone, acetoin, diacetyl and ethanol. The level of diacetly was inversely related to titratable acidity, acetaldehyde and ethanoic acid. From ketones with high carbones 2-undecanone and 2-pentadecanone were higher than 2-butanone, 2-nanonane and 2-tridecanone. These ketones are related to fat content of yoghurt. Among short chain free fatty acids, ethanoic (acetic) acid was the most abundant in yoghurts, followed by hexanoic, octanoic and butanoic acids. These differences in detected chemical compositions of volatile compounds and free fatty acids would be applicable to predict flavor, nutritional value, quality control or shelf-life of the commmercial set-type Turkish yoghurts.

Effects of Ultrasonic and Acid Pretreatment on Food Waste Disintegration and Volatile Fatty Acid Production

This study aims at investigating the effects of ultrasonic and acid pretreatment on food waste( FW)disintegration and volatile fatty acid( VFA) production. Single-factor experiments are carried out to obtain optimal conditions of individual ultrasonic and acid pretreatment,and response surface method( RSM) is applied to optimize the conditions of the combination of ultrasonic and acid( UA) pretreatment. Results show that the optimal acid,ultrasonic and UA pretreatments conditions are individual pH 2,individual ultrasonic energy density of 1. 0 W / mL and the combination of ultrasonic energy density1. 11 W / mL and pH 1. 43,respectively. Correspondingly,the maximum disintegration degrees( DD) of 46. 90%,57. 38% and68. 83%are obtained by acid,ultrasonic and UA pretreatments,respectively. After optimizing pretreatment conditions,batch experiments are operated to produce VFA from raw and pretreated FW under anaerobic fermentation process. Both the maximum VFA production( 976. 17 mg COD / gV S) and VFA / SCOD( 72. 89%) are obtained with ultrasonic pretreatment, followed by UA pretreatment, non-pretreatment and acid pretreatment,respectively. This observation demonstrates that a higher acidity on acid and UA pretreatments inhibits the generation of VFA. Results suggest that ultrasonic pretreatment is preferable to promote the disintegration degree of FW and VFA production.

Processing Effect on the Physicochemical and Volatile Fatty Acid Profile of African Breadfruit (Treculia africana) Seed Oil

African breadfruit seeds were subjected to three processing methods—parboiling, cooking and toasting, and the raw was used as control. The purpose of this research was to extract the oil from the seed and to determine the effect of processing on the oil for physicochemical properties and volatile fatty acid profile. Physicochemical properties showed that the colour of the oil varied from golden yellow to brownish yellow with specific gravity varying between 0.802 g/cm3 and 0.813 g/cm3. Percentage yield of oil was 6.14% for raw extract, 6.62% for parboiled extract, 7.56% for toasted extract, and 5.01% for cooked extract. Acid, peroxide and saponification value for oil extracted from the raw seed varied with the processed samples value. The Volatile Fatty Acid (VFA), also known as Short Chain Fatty Acid (SCFA) found inherent in varying concentration, were formic, acetic, propionic, isobutyric, butyric, isovaleric, valeric, isocarproic, hexanoic and heptanoic acid. Overall results prove that heat results in increases in the VFA concentration of the processed oil.

Effect of TRH and TSH on Circulatory Glucose and Fatty Acids Responses in Hypoinsulenemic Male Dwarf Goats

Diabetes mellitus or hypoinsulinemia was induced successfully in the male dwarf goats aged be-tween 2 - 3 years with 2 consecutive administrations of streptozotocin. A comparable group of intact control goats was also maintained. In ruminants including goats unlike non-ruminants, insulin generally displays ineffectiveness or resistance in their biochemical setup to facilitate gluco-neogenesis, the only source of glucose in these animals. In present study almost in the absence of insulin through induced hypoinsulinemia the effects of thyrotropin releasing hormone (TRH) (30 μg/kg body weight) and thyroid stimulating hormone (TSH) (2.5 μg/kg body weight) on circulatory glucose and different fatty acid fractions were studied in insulin resistant ruminant model. Fatty acid fractions were estimated by gas chromatography. Both TRH and TSH administration lowered glycemia in insulin deficient goats compared to the controls but significantly with TSH dose only. In intact goats the detectable circulating long chain fatty acids (LCFAs) fractions of lauric, myristic, palmitic, stearic, oleic and linoleic acid were undetected except linoleic acid in the hypoinsulinemic state, however were found restored following TRH and TSH administrations and some of LCFAs;stearic (6417%), oleic (1676%) and linoleic acid (1225%) increased exceptionally with TSH dose. In Intact goats however the hormones variedly increased the fractions. The volatile fatty acid fractions (VFAs) of formic, acetic, propionic, iso-butyric, n-butyric, iso-valeric, n-valeric, iso-caproic, n-caproic and heptanoic acid were detected in the goats. The most VFAs fractions markedly increased in hypoinsulinemic goats compared to the control goats following TRH and TSH infusion. These results have indicated that endogenously stimulated thyroid hormones with TRH and TSH in insulin deficient state inhibit the mechanisms of utilizing the fatty acids in glucose production. Therefore the study reveals thyroid hormones inhibitory effects on gluconeogenesis in insulin resistance and hyperglycemia.

Linkages of volatile fatty acids and polyhexamethylene guanidine stress during sludge fermentation:Metagenomic insights of microbial metabolic traits and adaptation

The massive use of polyhexamethylene guanidine(PHMG),as a typical bactericidal agent,raised environmental concerns to the public.This work comprehensively revealed the hormesis effects of PHMG occurred in waste activated sludge(WAS)on the generation of volatile fatty acids(VFAs)during anaerobic fermentation.The low level of PHMG(100 mg/g TSS)significantly promoted the VFAs generation(1283 mg COD/L,compared with 337 mg COD/L in the control)via synchronously facilitating the solubilization,hydrolysis,and acidification steps but inhibiting methanogenesis.Metagenomic analysis showed that the functional anaerobe(i.e.,Bacteroides,Macellibacteroide and Parabacteroide)and corresponding genetic expressions responsible for extracellular hydrolysis(i.e.,clp P),membrane transport(i.e.,ffh and gsp F),intracellular substrates metabolism(i.e.,ald and paa F)and VFAs biosynthesis(i.e.,ACACA and FASN)were enhanced in the optimal presence of PHMG.Moreover,the anaerobic species could respond and adapt to low PHMG stimuli via quorum sensing(i.e.,cqs A,rpf C and rpf G),and thus maintain the high microbial metabolic activities.However,they were unable to tolerate the toxicity of excessive PHMG,resulting in the extremely low VFAs production.This work enlightened the effects of emerging pollutants on WAS fermentation at the genetic levels,and provided guidance on the WAS treatment and resource recovery.

Effects of thyme(Thymus vulgaris L.)addition on the volatile compounds of mutton broth during boiling

To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were analyzed and compared,without thyme as control(0.00%,S0).The meaty,fatty,pastoral flavor and spicy were chosen as sensory attributes to evaluate the flavor of the mutton-broth samples.Sensory results were significantly different(P<0.001),with S2 having the optimum overall acceptability.A total of 99 volatile compounds were identified by gas chromatography-mass spectrometry,among which19 compounds were considered as the odor-active compounds according to their odor activity values.Significant changes(P<0.05)appeared in most volatiles in S0 with thyme addition,especially aldehydes.Free fatty acids(FFAs)were also identified,and all of them significantly increased with increased thyme(P<0.05).Correlation analysis of odor-active compounds,FFAs,and sensory attributes through partial least squares regression indicated the important volatiles and FFAs remarkably contributed to the mutton broth samples,and further confirmed that the 0.30%of thyme may be a desirable addition amount for the sensory characteristics of mutton broth.

Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus(Octopus vulgaris)

Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.

pH值调控方法对剩余污泥与柑橘废渣厌氧共发酵产酸影响

考察不同pH值调控方法对剩余污泥和柑橘废渣共发酵系统的产酸性能影响,结果表明:持续调节pH值为6可以提高共发酵系统的增溶过程,促进糖类物质水解,增强产酸和产甲烷过程,VFA产量和累积甲烷产量分别是空白组的1.36倍和1.25倍;提高共发酵系统中水解细菌和发酵产酸细菌的菌群丰度,促使甲烷生成途径从乙酰分解途径转向氢化营养途径.调节初始pH值为10可以有效促进共发酵系统中溶解性有机物的释放和达到快速水解的目的,促进产酸性能,但对产甲烷过程有抑制作用.

两种产地藏羊肉挥发性风味物质和脂肪酸组成比较研究

为评定不同地区藏羊肉的挥发性风味物质和脂肪酸组成,选取甘肃省甘南藏族自治州和青海省海北藏族自治州的藏羊各20只,分别取背最长肌进行肉品质、脂肪酸以及挥发性成分组成、感官评价等指标的测定。结果表明,两种产地的藏羊宰后pH45min和pH24h均在正常范围内,且二者之间无显著性差异;甘南藏羊的色泽和嫩度优于海北藏羊;共检测出18种脂肪酸,其中包括7种饱和脂肪酸和11种不饱和脂肪酸。两种产地藏羊肉的脂肪酸组成和含量均存在显著差异,甘南藏羊脂肪酸组成比例更佳,ω-6/ω-3接近1∶1,显著低于海北藏羊(P<0.05)。共检测出12类70种挥发性风味物质,气味活性值(OAV)分析结果表明,甘南藏羊肉比海北藏羊肉具有更丰富的肉脂香味和果香味。综上,甘南藏羊肉的脂肪酸和挥发性成分组成都更加优异,感官评分更高。

Effects of sludge age on anaerobic acidification of waste activated sludge: Volatile fatty acids production and phosphorus release

Effects of sludge age on volatile fatty acids (VFAs) production and Phosphorus (P) release during anaerobic acidification of waste activated sludge (WAS) were investigated.Sequencing batch reactors (SBR) fed with simulating domestic sewage were applied to produce WAS of different sludge ages,and batch tests were used for anaerobic acidification.The maximum dissolved total organic carbon,release of PO_(4)^(3+)-P,and accumulation of acetate (C2),propionate (C3),butyrate (C4),and valerate (C5) decreased by 56.2%,55.8%,52.6%,43.7%,82.4%and 84.8%,respectively,as the sludge age of WAS increased from 5 to 40 days.Limited degradation of protein played a dominating role in decreasing DTOC and VFAs production.Moreover,the increase in molecular weight of organics and organic nitrogen content in the supernatant after acidification suggested that the refractory protein in WAS increased as sludge age extended.Although the production of C2,C3,C4,and C5 from WAS decreased as the sludge age increased,the proportions of C2 and C3 in VFAs increased,which might be due to the declined production of C5 from protein and the faded genus Dechlorobacter.Keeping sludge age of WAS at a relatively low level (<10 days) is more appropriate for anaerobic acidification of WAS as internal carbon sources and P resource.

不同温度胁迫条件下太平洋牡蛎挥发性化合物的变化

为探究温度胁迫后太平洋牡蛎挥发性成分的变化,该研究采用感官评定、气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectroscopy,GC-IMS)、气相色谱-质谱联用(Gas Chromatography-Mass Spectrometer,GC-MS)结合多元统计分析的方法,对不同温度胁迫条件(12、22、32℃)的太平洋牡蛎挥发性成分进行了检测,同时测定了其存活率以及脂肪酸含量的变化。结果显示,胁迫6 d后,低温12℃组的存活率达到97.90%,n-3型多不饱和脂肪酸(Polyunsaturated Fatty Acid,PUFA)含量升高。感官评定、GC-IMS以及GC-MS结果显示辛醛等鱼腥味醛类成分含量下降,而呈紫罗兰气味的(E,Z)-2,6-壬二烯醛升至12.15%,提供了愉悦的气味。高温32℃胁迫后存活率降至26.00%,n-3 PUFA含量下降从46.07%下降至39.59%,同时饱和醛等腥味醛类含量显著上升,加重了太平洋牡蛎的腥味,导致牡蛎的品质严重下降。最后通过统计分析筛选6种关键成分:己醛、辛醛、(E,Z)-2,6-壬二烯醛、(E)-2-壬烯醛、(E,E)-2,4-庚二烯醛以及3-辛酮。温度对太平洋牡蛎的存活率、n-3 PUFA含量及挥发性成分有较大影响,该研究为提升太平洋牡蛎品质提供了有益参考。

Enhanced nitrogen removal upon the addition of volatile fatty acids from activated sludge by combining calcium peroxide and low-thermal pretreatments

This study investigated a combined low-thermal and CaO_(2)pretreatment to enhance the volatile fatty acid(VFA)production from waste activated sludge(WAS).The fermentative product was added to a sequencing batch reactor(SBR)as an external carbon source to enhance nitrogen removal.The results showed that the combined pretreatment improved WAS solubilization,releasing more biodegradable substrates,such as proteins and polysaccharides,from TB-EPS to LB-EPS and S-EPS.The maximum VFA production of 3529±188 mg COD/L was obtained in the combined pretreatment(0.2 g CaO_(2)/g VS+70℃for 60 min),which was 2.1 and 1.4-fold of that obtained from the sole low-thermal pretreatment and the control test,respectively.Consequently,when the fermentative liquid was added as an external denitrification carbon source,the effluent total nitrogen decreased to Class A of the discharge standard for pollutants in rural wastewater treatment plants in most areas of China.