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首页> 外文期刊>Journal of Residuals Science & Technology >Production of Odorous Xndole, Skatole,p-Cresol, Toluene, Styrene, and Ethylbenzene in Biosolids
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Production of Odorous Xndole, Skatole,p-Cresol, Toluene, Styrene, and Ethylbenzene in Biosolids

机译：生物固体中恶臭的苯二酚，草酮，对甲酚，甲苯，苯乙烯和乙苯的生产

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Six odorous volatile aromatic compounds (OVACs) were identified through GC-MS analysis of headspace samples from stored biosolids, including toluene, ethylbenzene, styrene, p-cresol, indole, and skatole. Based on the chemical structures of these OVACs and past research, they are likely to be the degradation products of protein, more specifically the aromatic amino acids tryptophan, tyrosine, and phenylalanine. The objectives of this research were to determine if the pathways for production of OVACs from protein or amino acid degradation existed in biosolids. If so, the results could be used to develop odor control strategies. Tryptophan addition was tested and an elevated concentration of indole was observed immediately after 1 day of storage. Unlike the immediate formation of indole, skatole appeared to have a lag-period before accumulation. This suggests the importance of available tryptophan in biosolids to indole and skatole production. In addition, p-cresoi accumulated immediately after the addition of tyrosine. Phenylalanine, which was expected to be the precursor for toluene, ethylbenzene, and styrene formation, did not show any influence on their production except at day 1. Previous research indicated that methanogens are responsible for the degradation of VOSCs, and VOSCs accumulate when methanogens are inhibited. However, no apparent concentration change of OVACs was observed when 2-bromoethanesulfonic acid (BES) was incorporated into biosoiidsfor methanogen inhibition. The observed OVAC profiles indicated a slow and low level production of OVACs, which lasted for at least six months during biosolids storage. With the low odor detection threshold of these six odorous compounds, they may be the major causes for the malodor in biosolids during long-term storage.
机译：通过GC-MS分析，从存储的生物固体（包括甲苯，乙苯，苯乙烯，对甲酚，吲哚和粪臭素）的顶空样品中鉴定出六种有气味的挥发性芳香化合物（OVAC）。根据这些OVAC的化学结构和以往的研究，它们很可能是蛋白质的降解产物，更具体地说是芳香族氨基酸色氨酸，酪氨酸和苯丙氨酸。这项研究的目的是确定生物固体中是否存在由蛋白质或氨基酸降解产生OVAC的途径。如果是这样，结果可用于制定气味控制策略。测试色氨酸的添加，并在储存1天后立即观察到吲哚浓度的升高。与立即形成吲哚不同，粪臭素在积累之前似乎有一个滞后时期。这表明生物固体中可用色氨酸对吲哚和粪臭素生产的重要性。此外，添加酪氨酸后，p-cresoi立即积累。苯丙氨酸被认为是甲苯，乙苯和苯乙烯形成的前体，除了在第1天时，对苯丙氨酸的生产没有任何影响。以前的研究表明，产甲烷菌是导致VOSC降解的原因，当产甲烷菌时，VOSC会积累。被抑制。然而，将2-溴乙烷磺酸（BES）掺入生物油中以抑制产甲烷菌时，未观察到OVAC的明显浓度变化。观察到的OVAC曲线表明OVAC缓慢缓慢地产生，在生物固体存储过程中持续了至少六个月。由于这六种气味化合物的气味检测阈值较低，因此它们可能是长期存储过程中生物固体中恶臭的主要原因。

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