Study On Regulating Mechanism Of Wood Vinegar To Plant Growth

Among twelve kinds of wood vinegar, the pH value for mixed hardwood sawdust wood vinegar after distilling was lowest, while the organic acid content (calculated as HAc) was highest. The differences of density, odor and color for wood vinegar collected at different smoke temperature were very little. The pH value was about 4 for most wood vinegar except that the distillation of mixed hardwood wood vinegar. The relationship between wood vinegar dilution ratios and pH values showed that pH values increased with dilution ratios going up. The results with Gas Chromatograph/Mass Spectrometer (GC/MS) indicated that Mongolian Oak (Quercus mongolica) wood vinegar was a kind of complicated compounds. Its main organic components were organic; acids, phenolic compounds, alcoholic compounds and ketonic compounds. The organic components collecting smoke temperature from 80℃ to 90℃ were main alcoholic compounds, the components collecting smoke temperature from 90℃ to 150℃ were major alcoholic compounds, ketonic compounds, organic acids and phenolic compounds, while the components collecting smoke temperature above 150℃ were largely ketonic compounds, acetic acid, alcoholic compounds and phenolic compounds, In general, the wood vinegar chemical components increased with the collecting smoke temperature going up. However, the optimizing collection temperature was above 90℃ so that much more effective organic acids could be obtained. In addition, the organic acid content, pH values and refined yields were different for Mongolian Oak wood vinegar at three different collecting smoke temperature.Additionally, this study with GC/MS indicated that the main components of Mongolian oak wood vinegar were acetic acid, pentanoic acid, 4-methyl- pentanoic acid, phenol, 2, 6-dimethoxy-phenol, butylated hydroxytoluene, heneicosane and docosane. There were acetic acid and phenol for Chinese Birch, Mongolian Oak and mixed hardwood vinegar. The content of butylated hydroxytoluene in acd fractionation for Mongolian Oak wood vinegar was the highest (42.37%), the contents of 4,6-di(l,l-dimethylethyl)-2-methyl-phenol (35.97%) and 2,6-dimethoxy-phenol (34.41 %) were r elatively h igh i n i ts p henols, w hile the c ontents of 1,4-oxathian-2-one (44.30%) and butylated hydroxytoluene (36.59%) in its neutrals were also relatively high. The chemical components vary with wood species, making methods and refining time. Wood vinegar has effect on adjusting the plant growth and becomes more and more important. However, up to now, there is no standard on how to control the quality of wood vinegar. The study on chemical component of wood vinegar is important to component analysis and the quality standards.There were 8 kinds of amino acids in Chinese Birch wood vinegar and the total content of amino acids was 57.0 mg/g. There were 9 kinds of amino acids in Mongolian Oak wood vinegar and the total content of amino acids was 63.6 mg/g. While there were 8 kinds of amino acids in mixed hardwood vinegar and the total content of amino acids was 57.9 mg/g.The amount differences of 1-grain legume, 3-grain legume and 4-grain legume between treated soybean with Chinese Birch wood vinegar and the controlling soybean were much more obvious after harvest. The total grains for treated soybean with Chinese Birch wood vinegar were the highest (137grains per stem) and those for the controlling soybean were the lowest (118 grains per stem). The output of treated soybean with Chinese Birch wood vinegar (226.82g/m2) was the largest and increased 6.62% than that of the controlling soybean (212.74 g/m2). Spraying Chinese Birch wood vinegar over soybean stimulated the increase of 3-grain legume and 4-grain legume so that increasing the grain amount per stem and the output o f soybean. Spraying 300-dilution Chinese Birch wood vinegar over the leaves of soybean had a positive effect on the length, thickness of major stem and major root length. The content of crude fat for spraying 300-dilution Chinese Birch wood vinegar over soybean (21.05%) increased 3.64% than that of controlling soybean (20.31%). The contents of chlorophyll a, total chlorophyll and carotenoid for treated soybean with Chinese Birch w ood vinegar were larger than those for controlling soybean on the 4th week after the second spraying (Aug. 19, 2003). The content of chlorophyll b for treated soybean with Chinese Birch wood vinegar was bigger than that for controlling soybean on the 3rd, 4th week after the second spraying (Aug. 12 and Aug. 19, 2003).The output of rice treated with Chinese Birch wood vinegar (56.67gram per cluster) increased 34.45% in comparison with the output of controlling rice (42.15 gram per cluster). The output of rice treated with Mongolian Oak wood vinegar (47.75gram per cluster) increased 13.29% compare with the output of controlling rice (42.15 gram per cluster), while the output of rice treated with mixed hardwood vinegar (55.00gram per cluster) increased 30.49% in comparison with the output of controlling rice (42.15 gram per cluster). Among three kinds of wood vinegar treating rice, the output for treated rice with Chinese Birch wood vinegar was the biggest. The output increase after using wood vinegar could be attributed to enhance the quantity of fringe. The differences of fringe length and quantity were much more obvious between treated rice with Chinese Birch wood vinegar and the controlling rice. Spraying 300-dilution Mongolian Oak wood vinegar over the leaves of rice could increase the amino acid content. T he c ontents o f c hlorophyll a, b, and t otal c hlorophyll for treated rice respectively with Chinese Birch, Mongolian Oak and mixed hardwood vinegar were higher than that for controlling rice from the 1st week (July 22, 2003) to 4th week (Aug. 19, 2003) after the 4th spraying.The difference of Chinese magnoliavine (Shisandra chinensis) stem height was obvious between spraying 300-dillution Chinese Birch wood vinegar over the leaves of Chinese magnoliavine and without wood vinegar. The total content of amino acids for treated Chinese magnoliavine respectively with 200-dillution and 300-dillution Chinese Birch wood vinegar was higher than that for conrolling Chinese magnoliavine on the 6th day (Aug.21, 2004) after the second spraying, while the total content of amino acids for treated Acanthopanax senticosus with 200-dillution and 300-dillution Chinese Birch wood vinegar was lower than that forconrolling Acanthopanax senticosus on the 6th day (Aug.21, 2004) after the second spraying. The chlorophyll a, b and its total content as well as carotenoid content of Chinese magnoliavine on the 6th day (Aug. 21, 2004) after second spraying 300-dillution Chinese Birch wood vinegar were higher than those of controlling Chinese magnoliavine. Additionally, the chlorophyll a, b and its total content as well as carotenoid content of Acanthopanax senticosus on the 6th day (Aug. 21, 2004) after second spraying 200-dillution Chinese Birch wood vinegar were higher than those of controlling Acanthopanax senticosus.Generally, the effect for wood vinegar adjusting plant growth could be attributed to all types of components in wood vinegar such as acids, phenols and amino acid. The components and contents of wood vinegar have its own features, which depend on its producing area. The emphasis is to exploit native wood vinegar and to optimize the ratio of wood vinegar in order to manufacture.