In　this　study,　five　kinds　of　typical　agricultural　solid　wastes　including　pig　feces,　chicken　feces,　corn　stover,　food　waste　and　kitchen　waste　were　taken　as　substrates,　and　the　effects　of　temperature　and　initial　pH　on　their　hydrogen　production　potential　by　dark　fermentation　were　determined　by　using　the　modified　Gompertz　model,　and　the　main　pathways　of　hydrogen　production　and　metabolism　were　analyzed.　The　results　showed　that　temperature　and　initial　pH　had　significant　effects　on　the　hydrogen　production　by　dark　fermentation　of　agricultural　solid　wastes.　The　cumulative　gas　production　and　hydrogen　content　in　high　temperature　group　were　significantly　higher　than　those　in　medium　temperature　group.　At　high　temperature　of　55　℃　and　pH　6.0,　the　best　dark　fermentation　effect　of　food　wastes　was　achieved,　and　the　highest　cumulative　gas　production　and　hydrogen　content　were　obtained　with　respective　value　of　1　100　mL　and　73.58%,　and　the　maximum　hydrogen　production　rate　and　hydrogen　production　potential　were　37.11　mL•h-1　and　660.30　mL,　which　were　followed　by　kitchen　waste,　while　chicken　feces　had　the　worst　hydrogen　production　potential.　The　concentration　of　ammonia　nitrogen　was　the　highest　at　the　end　of　hydrogen　production　by　dark　fermentation　of　chicken　feces.　Excessive　concentration　of　ammonia　nitrogen　might　inhibit　the　hydrogen　production　process.　VFA　analysis　showed　that　the　concentration　of　butyric　acid　was　the　highest　under　different　substrates　and　conditions,　and　it　also　contained　a　small　amount　of　ethanol,　acetic　acid,　propionic　acid.　The　hydrogen　production　pathway　was　a　mixed　fermentation　based　on　butyric　acid　fermentation.　Through　optimizing　and　controlling　the　non-biological　control　factors　such　as　temperature　and　initial　pH,　the　potential　of　hydrogen　production　by　dark　fermentation　of　agricultural　solid　wastes　and　the　utilization　efficiency　of　biomass　were　significantly　improved,　which　provided　a　theoretical　basis　for　the　research　and　development　of　biological　hydrogen　production　technology　and　engineering　application.　©　2019,　Science　Press.　All　right　reserved.