The chemical composition and cycling of particulate and macromolecular dissolved organic matter in temperate estuaries as revealed by molecular organic tracers

被引:83
作者
Harvey, HR [1 ]
Mannino, A [1 ]
机构
[1] Univ Maryland, Ctr Environm Sci, Chesapeake Biol Lab, Solomons, MD 20688 USA
基金
美国国家科学基金会;
关键词
DOM; estuary; lipid; lignin; ultrafiltration; protein; carbohydrate;
D O I
10.1016/S0146-6380(00)00193-5
中图分类号
P3 [地球物理学]; P59 [地球化学];
学科分类号
0708 ; 070902 ;
摘要
We have examined high molecular weight dissolved organic matter collected seasonally throughout the 200 km Delaware Estuary and nearby coastal ocean and compared its organic composition to pal-tides collected in parallel. Dissolved organic matter (DOM) was collected and fractionated by ultrafiltration into 1-30 kDa (HDOM) and 30 kDa - 0.2 mum (VHDOM) molecular weight fractions. For one time period (June 1996) a suite of analytical methods was used to characterize dissolved and particulate fractions in derail and to provide complementary information on sources, impact of biological processing and the transport of organic material through the estuarine interface. Substantial, yet variable, portions of organic carbon were identified as carbohydrates, amino acids, lipids and lignin phenols, accounting for 30-90% of POC, 42-67% of VHDOM-C and 14-39% of HDOM-C. The average composition of organic material in Delaware Bay included 32% POC, 1.3% VHDOM, 23% HDOM and 42% LDOM (<1 kDa). Among these fractions, HDOM appears to mix most conservatively, with a strong negative relationship with salinity and a distinct chemical character. Comparisons of the Delaware with other systems indicate that carbohydrates are the main component of total DOM and its high molecular weight fractions which can be characterized, followed by total hydrolyzable amino acids, Lipids are universally low in those systems where they have been examined, bur show an increase in concentration with molecular weight as well as increased presence of labile components. <(c)> 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:527 / 542
页数:16
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