摘要
根据2002-2005年丰水期象山港赤潮监控区水质监测基础资料,以DO、COD、DIN和DIP作为基本化学指标参数,分析了近4年来整个赤潮监控区水质的有机污染和富营养化状况。并从各监测站位、监测层次分析了赤潮监控区水质的变化趋势,同时对水质污染与陆源排污、养殖业自身排污以及港内水动力条件进行了相关分析。综合分析结果表明:近4年来,象山港赤潮监控区水质的N、P污染比较严重,水质有机污染一直处于严重污染水平。整个港湾水质一直处于严重的富营养化状态,表层富营养化程度略大于底层,DIN是富营养化的主要贡献因子。整个象山港赤潮监控区水质机污染和富营养化程度均存在港顶最高,越往港湾的出口处污染越轻的趋势。4年来监控区水质污染主要与陆源排污、养殖业自身排污以及港内水动力交换能力较弱有关。
On the base of the monitoring data of water quality at the red tide-monitoring area of Xiiangshan Harborin flood period from 2002to 2005,The situation of organic pollution and eutrophication wasanalyzed anddiscussedin terms of that chemical parameters such as DO, COD, DIN and DIP at the red tide-monitoring area in recent four years. As well as water quality change trend was analyzed according as monitoring stations and layer. Simulitaneously,the correlation between water qualitypoluution and the waste discharges of the land and aquiculture as well as Xiangshan Bay hydrodynamic situation was discussed here. the results of comprehensive analysis have shown that the water quality atthe red tide-monitoring area wasstill severely polluted by N and P obviously,the organic pollution level was still high in recent four years, the water quality of the while Xiangshan Bay was stillseriously over-nutritious,the degree of eutrophicationin surface seawater was obviously higher than bottom,DIN was main contributive factor of eutrophication. The level of the organic pollution and eutrophicationwas highest in Xiangshan Bay top, has a decreasing trends from Xiangshan Bay top to exit. The situation of water quality pollution at the red tide-monitoring areamainly has a relationship with the waste discharges of the land and aquiculture as well as Xiangshan Bay hydrodynamic situation feebleness in recent four years.
出处
《海洋湖沼通报》
CSCD
北大核心
2007年第4期98-103,共6页
Transactions of Oceanology and Limnology
基金
国家908评价专项(908-02-02-01)资助
关键词
象山港
赤潮监控区
水质
综合评价
Xiangshan Harbor
red tide-monitoring area
water quality
comprehensive assessment
作者简介
张丽旭（1974～），男，河南禹州人，工程师，主要从事海洋环境监测与评价研究。E—mail：zhanglixu123@163．com
