Priming Effects of Maillard Reaction Precursors on Rice Straw Decomposition at Different Incubation Temperatures

To verify the priming effects of Maillard reaction precursors on microbial decomposition rice straw at different incubation temperatures, method indoor a constant temperature was adopted. In process, addition glucose, catechol or glycine solution alone in mixed conducted temperatures 10 °C, 15 °C and 28 respectively. The C content humic-extracted acid (CHLE), humification index (the ratio humic-like to fulvic-like acid, CHLA/CFLA), ∆logK value (HLA), humin-like (CHLu) were dynamically analyzed 0, 30, 60, 90 d, At same time, differences atomic FTIR spectra before after systematically analyzed. results showed that (1) additions glucose both beneficial increasing CHLE three tested especially two low (10 °C), manifested most significant improvement CHLE. contrast, following alone, decreased by 2.4% 4.6% incubation. (2) Glucose as sole precursor more improving quality humic substance (HS) but only enhanced condensation degree HLA molecules °C. Compared with had lowest regardless whether single used. (3) After incubation, amounts N compounds varying degrees, O-containing functional groups, such carboxyl from precursor, while resulted an increase groups. Increasing directly enriched unsaturated bonds HLA. With straw, how added, polysaccharide degrees. polysaccharides temperature-sensitive, might encourage consumption. Under each temperature, molecular structure simplified initially then gradually became complex. Finally, favorable for complexity molecules, it could alleviate simplification certain extent. (4) compared CK control, either one mixture effectively promote CHLu. conditions CHLu, causing CHLu decrease 37.9% 44.7%, respectively, followed alone.