Department of Civil Engineering, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.
Department of Environmental Science and Engineering, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.
Sensors (Basel). 2019 Sep 17;19(18):4016. doi: 10.3390/s19184016.
The composition and structure of dissolved organic matter (DOM) are sensitive indicators that guide the water infiltration process in soil. The DOM chemical composition in seepage affects river water quality and changes soil organic matter (SOM). In this lysimeter test study, fluorescence spectra and optical indices were used to examine the interaction between the percolation water (P-W) and leachate water (L-W) DOMs affected by the soil solution (S-S). The L-W DOM had a higher aromaticity (SUVA), average molecular weight (S) and terrestrial source (fluorescence index (FI)), but fewer autochthonous sources (biological index (BIX)) than the P-W DOM. Organic carbon standardization (OCS) and protein- (PLF), fulvic- (FLF) and humic-like fluorescence (HLF) intensity showed that L-W DOM increased 44%, 55% and 81%, respectively, compared to the P-W DOM. The linear regression slopes between OCS FLF and PLF were 0.62, 1.74 and 1.79 for P-W, L-W and S-S, respectively. The slopes between OCS HLF and PLF were 0.15, 0.58 and 0.64 for P-W, L-W and S-S, respectively. The P-W DOM was in contact with the soil litter layer, where S-S labile lignin phenolic compounds released and dissolved into the L-W DOM. This increased its aromaticity, and extent of humification.
溶解性有机质(DOM)的组成和结构是指导土壤水分入渗过程的敏感指标。渗漏水 DOM 的化学组成会影响河水水质并改变土壤有机质(SOM)。在这项淋溶试验研究中,采用荧光光谱和光学指数研究了受土壤溶液(S-S)影响的渗漏水(P-W)和淋出液水(L-W)DOM 之间的相互作用。与 P-W DOM 相比,L-W DOM 的芳香度(SUVA)、平均分子量(S)和陆源(荧光指数(FI))更高,但自生源(生物指数(BIX))较少。有机碳标准化(OCS)和蛋白(PLF)、富里酸(FLF)和腐殖酸样荧光(HLF)强度表明,与 P-W DOM 相比,L-W DOM 分别增加了 44%、55%和 81%。OCS-FLF 和 OCS-PLF 之间的线性回归斜率分别为 P-W、L-W 和 S-S 的 0.62、1.74 和 1.79。OCS-HLF 和 OCS-PLF 之间的斜率分别为 P-W、L-W 和 S-S 的 0.15、0.58 和 0.64。P-W DOM 与土壤凋落物层接触,S-S 不稳定的木质素酚类化合物释放并溶解到 L-W DOM 中。这增加了其芳香度和腐殖化程度。