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<p>The preparation of fulvic acid from edible mushroom residue serves as an effective approach to resource recovery and high-value utilisation of such waste material. This study investigates the process and mechanism for producing fulvic acid from edible mushroom residue using H₂O₂ oxidation treatment. The results indicate that the H₂O₂ oxidation method is an effective approach for preparing fulvic acid from microbial residues. The optimal reaction conditions are as follows: oxidant H₂O₂ concentration of 30%, microbial residue: H₂O₂ ratio of 1:3 (w/w), reaction temperature of 50&#xa0;°C, and reaction time of 90&#xa0;min. Under these conditions, the fulvic acid yield reaches 14.2%, while the humic acid yield is 7.6%. The reaction kinetics of H₂O₂ oxidation degradation of bacterial residues indicate an activation energy of E = 1.9&#xa0;kJ/mol, with the process being diffusion-controlled. Fulvic acid is primarily produced through the oxidative degradation of macromolecular organic compounds such as crude protein, crude fat, lignin, and humic acid. The composition and functional groups of the prepared fulvic acid are consistent with those of commercially available 95% biochemical fulvic acid.</p> Graphical Abstract <p></p>

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Optimisation and Mechanism Study on H₂O₂ Oxidation Process for Preparing Fulvic Acid from Edible Mushroom Residues

  • 期刊论文

  • 发表日期：

    2025年12月5日

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  • Haipei Dong,
  • Huili Su,
  • Wentao Zhou,
  • Jinlin Yang,
  • Dingzheng Wang,
  • Zhaoying Zuo,
  • Yukun Fan,
  • Qingfang Liu

摘要

The preparation of fulvic acid from edible mushroom residue serves as an effective approach to resource recovery and high-value utilisation of such waste material. This study investigates the process and mechanism for producing fulvic acid from edible mushroom residue using H₂O₂ oxidation treatment. The results indicate that the H₂O₂ oxidation method is an effective approach for preparing fulvic acid from microbial residues. The optimal reaction conditions are as follows: oxidant H₂O₂ concentration of 30%, microbial residue: H₂O₂ ratio of 1:3 (w/w), reaction temperature of 50 °C, and reaction time of 90 min. Under these conditions, the fulvic acid yield reaches 14.2%, while the humic acid yield is 7.6%. The reaction kinetics of H₂O₂ oxidation degradation of bacterial residues indicate an activation energy of E = 1.9 kJ/mol, with the process being diffusion-controlled. Fulvic acid is primarily produced through the oxidative degradation of macromolecular organic compounds such as crude protein, crude fat, lignin, and humic acid. The composition and functional groups of the prepared fulvic acid are consistent with those of commercially available 95% biochemical fulvic acid.

Graphical Abstract