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雨养沼泽泥炭腐植酸的性质和结构

作  者:
Maris Klavins;Oskars Purmalis;韩征;赵红艳(译)
单  位:
东北师范大学地理科学学院;拉脱维亚大学环境科学系
关键词:
腐植酸类物质;成分;土壤;泥炭
摘  要:
腐植酸类物质是土壤、泥炭和自然水体中有机物的主要成分,其来源不同,结构和性质也不同。本研究阐述了雨养沼泽泥炭腐植酸的性质,评估了泥炭剖面内腐植酸的均质性,并研究了泥炭腐殖化程度对腐植酸性能的影响。结果表明,以不同来源的苔藓为主的雨养沼泽植物对泥炭腐植酸结构的影响较大。泥炭腐植酸的成岩作用程度介于活有机体和煤炭之间,当碳水化合物、氨基酸等被破坏后,耐分解的芳烃和多环芳烃结构出现,泥炭腐植酸的结构趋于形成。然而,与土壤、水体和其他腐植酸相比,泥炭腐植酸的芳香性较低。相对而言,雨养沼泽泥炭腐植酸处于活有机体向成岩转化过程的初始阶段。羧基和酚羟基含量的变化取决于提取腐植酸的泥炭年龄和分解程度,羧酸酸度随泥炭深度和腐殖化程度增加而增大。
译  名:
Properties and Structure of Raised Bog Peat Humic Acids
作  者:
Maris Klavins;Oskars Purmalis;write Han Zheng;Zhao Hongyan;Department of Environmental Science, University of Latvia;School of Geography Sciences, Northeast Normal University;
关键词:
humic substances;;composition;;soil;;peat
摘  要:
Humic substances form most of the organic components of soil, peat and natural waters, and their structure and properties differ very much depending on their source. The aims of this study are to characterize humic acids(HAs) from raised bog peat, to evaluate the homogeneity of peat HAs within peat profi les, and to study peat humifi cation impact on properties of HAs. A major impact on the structure of peat HAs have lignin-free raised bog biota(dominantly represented by bryophytes of different origin). On diagenesis scale, peat HAs have an intermediate position between the living organic matter and coal organic matter, and their structure is formed in a process in which more labile structures(carbohydrates, amino acids, etc.) are destroyed, while thermodynamically more stable aromatic and polyaromatic structures emerge as a result of abiotic synthesis. However, in comparison with soil, aquatic and other HAs, aromaticity of peat HAs is much lower. Comparatively, the raised bog peat HAs are at the beginning of the transformation process of living organic matter. Concentrations of carboxyl and phenolic hydroxyl groups change depending on the peat age and decomposition degree from where HAs have been isolated, and carboxylic acidity of peat HAs increases with peat depth and humifi cation degree.

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