香菇菌糠提取物在生物炭制备及生产中的应用  

Application of Mushroom Bran Extract in Biochar Preparation and Production

作　　者：闫衡 YAN Heng(Hanzhong Vocational and Technical College,Hanzhong 723002,China)

机构地区：[1]汉中职业技术学院,陕西汉中723002

出　　处：《现代食品》2025年第4期91-93,共3页Modern Food

基　　金：香菇菌糠及其衍生生物炭对黄泥土的改良效果研究(23JK0296)。

摘　　要：本研究旨在高效利用香菇菌糠,通过分析生物质得炭率、灰分、pH值等指标,初步解析其生物炭物质化特性。研究发现,香菇菌糠生物炭均匀性一般,孔结构随温度升高而增加。水热法制备的生物炭产率在45%~55%,随时间延长产率下降。热分解法产率约30%,碳含量随温度先降后升。研究显示,利用香菇菌糠提取物制备生物炭是环保且可行的方法。The aim of this study was to make efficient use of mushroom bran and preliminarily analyze its biochar materialization characteristics by analyzing carbon yield,ash content and pH value of biomass.It was found that the biochar uniformity of mushroom bran was general,and the pore structure increased with the increase of temperature.The yield of biochar prepared by hydrothermal method was 45%~55%,and the yield decreased with the extension of time.The yield of thermal decomposition method is about 30%,and the carbon content decreases first and then increases with temperature.The results showed that the preparation of biochar from mushroom bran extract was an environmentally friendly and feasible method.

关 键 词：生物质炭 香菇菌糠提取物 表征 试验研究 

分 类 号：S646.11[农业科学—蔬菜学]