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引用本文:齐敏,孙小雪,邓绪伟,陈隽,谢平.太湖不同形态异味物质含量、相互关系及其与环境因子关系的探讨.湖泊科学,2013,25(1):31-38. DOI:10.18307/2013.0105
QI Min,SUN Xiaoxue,DENG Xuwei,CHEN Jun,XIE Ping.Investigations on relationships of different forms of taste and odor compounds and their related environmental factors in Lake Taihu. J. Lake Sci.2013,25(1):31-38. DOI:10.18307/2013.0105
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太湖不同形态异味物质含量、相互关系及其与环境因子关系的探讨
齐敏1,2,孙小雪1,2,邓绪伟2,陈隽2,谢平1,2
1.华中农业大学水产学院,武汉 430070;2.中国科学院水生生物研究所东湖台站,武汉 430072
摘要:
根据2009年6月到2010年5月太湖水样中溶解态和结合态异味化合物(2-甲基异茨醇(MIB)、土嗅素(GEO)、β-环柠檬醛、β-紫罗兰酮)的月间采样分析结果,综合考虑各种环境因子以及蓝藻种属,探讨了溶解态和结合态异味化合物之间的关系以及影响太湖中异味化合物的主要环境因子.结果表明溶解态MIB和结合态β-环柠檬醛、β-紫罗兰酮是研究期间湖水中的主要异味化合物,这些物质对于太湖水体发生异味具有较大贡献或较大潜在贡献.通过本文研究和对以往文献讨论推测,太湖中溶解态和结合态异味化合物相关关系较弱的原因可能是,异味化合物生产和释放速率的变化、微生物降解、光解、吸附和挥发等.同时发现微囊藻和叶绿素a与太湖异味化合物关系密切.蓝藻水华对于太湖异味化合物的发生具有重要影响,控制蓝藻水华发生的关键是控制或减缓太湖异味问题.
关键词:  太湖  溶解态  结合态  异味化合物  相互关系  环境因子
DOI:10.18307/2013.0105
分类号:
基金项目:国家重点基础研究发展计划"973"项目(2008CB418101);淡水生态与生物技术国家重点实验室项目(2008FBZ01)联合资助
Investigations on relationships of different forms of taste and odor compounds and their related environmental factors in Lake Taihu
QI Min,SUN Xiaoxue,DENG Xuwei,CHEN Jun,XIE Ping
Abstract:
The investigation of the taste and odor compounds in Lake Taihu,from June 2009 to May 2010,included MIB,GEO, β-cyclocitral and β-ionone.Given comprehensively consideration to various environmental factors and cyanobacteria taxa,we analyzed the relationships between two forms of odors and some key environmental factors closely related with these odors.It was found that dissolved MIB and particulate β-cyclocitral,β-ionone were the main odors,and they made great contributions or potential contributions to odor problems in Lake Taihu.Combining previous studies with this investigation,it was estimated that the variations of production and release velocities of the odors,microbe degradations,photolysis,absorption and volatilization led to the weak relationships between the dissolved odors and the particulate ones.Microcystis and chlorophyll-a had close relationships with taste and odor compounds in Lake Taihu.Cyanobacterial blooms had important influences on occurrences of the taste and odor compounds in Lake Taihu.For managing the occurrences of taste and odor events,it is very critical to control cyanobacterial blooms.
Key words:  Lake Taihu  dissolved form  particulate form  taste and odor compounds  relationships  environmental factors
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