菜籽饼粕有机肥腐熟过程中有效成分变化的研究  

Studies on Changes of Effective Components during Fermentation of Rapeseed Cake Organic Fertilizer

作　　者：祝红蕾[1] 储大勇[1] 赵红艳[1] 郭佳佳[1] 姚帮本[1] 

机构地区：[1]安徽省产品质量监督检验研究院,安徽合肥230051

出　　处：《安徽化工》2015年第1期59-61,共3页Anhui Chemical Industry

摘　　要：研究了菜籽饼粕中的有效成分及有害重金属等在菜籽饼粕有机肥中腐熟期各阶段成分的变化。在腐熟过程中,氮、磷、钾总养分随着腐熟时间的增加而增加,腐熟到一定程度时达到最高,而后增长趋势平缓;有机质含量随着腐熟时间的增加有降低趋势,分解为小分子物质,但有机质总体含量很高。试验显示,菜籽饼粕有机肥最佳肥效期为45d,菜籽饼肥和菜籽粕肥相比,菜籽饼肥总养分含量略高于菜籽粕肥。The paper studies the effective components and harmful heavy metals contents, compares on changes of components during fermentation. Total nitrogen,phosphorus,potassium increased with increasing during fermentation,to a certain extent reached the highest,and the gradual growth trend. The content of organic matter decreases,broken down into small molecules,but the organic matter content is higher. The results show that the best fertilizer efficiency period is 45 days. The total nutrient content of rapeseed cake organic fertilizer is higher than rapeseed meal organic fertilizer.

关 键 词：菜籽饼粕 有机肥 腐熟 有效成分 

分 类 号：TQ440.22[化学工程—化学肥料工业]