欢迎访问《生态学杂志》官方网站,今天是 分享到:

生态学杂志

• • 上一篇    下一篇

陕北黄土高原生态系统涵养水源价值的时空变化

李晶;任志远   

  1. 陕西师范大学旅游与环境学院,西安 710062
  • 收稿日期:2007-03-15 修回日期:1900-01-01 出版日期:2008-02-10 发布日期:2008-02-10

Spatiotemporal change of water conservation value of Loess Plateau ecosystem in northern Shaanxi Province.

LI Jing;REN Zhi-yuan   

  1. College of Tourism and Environmental Sciences, Shaanxi Normal University, Xi’an 710062, China
  • Received:2007-03-15 Revised:1900-01-01 Online:2008-02-10 Published:2008-02-10

摘要: 在GIS支持下,采用水量平衡法、容量折算法等计算了生态系统涵养水源的物质量,采用成本核算、市场价格法等计算了涵养水源的价值量。结果表明:陕北黄土高原生态系统涵养水源量及其价值在1978—2000年总体呈先增加再减少的趋势,其中,1978—1990年生态系统总涵养水源数量从15.98×109 t·a-1增加到19.19×109 t·a-1,总涵养水源价值从10.71×109元·a-1增加到12.86×109元·a-1,年均递增率为1.39%;1990—2000年生态系统总涵养水源数量从19.19×109 t·a-1减少到17.96×109 t·a-1,总涵养水源价值从12.86×109元·a-1减少到12.03×109元·a-1,年均递减率为0.68%。陕北黄土高原生态系统涵养水源量及涵养水源价值在空间分布上存在一定的差异,呈现南北高、中部低的趋势。

关键词: 热技术, 树干液流, 蒸腾

Abstract: Under the support of GIS, the water conservation quantity of the Loess Plateau ecosystem in northern Shaanxi Province was estimated by the methods of water balance and volume conversion, and the water conservation value of the ecosystem was computed by cost accounting and marketing price methods. The results showed that in 1978-2000, the water conservation quantity and value of the ecosystem tended to increase first and decrease then. In 1978-1990, the water conservation quantity increased from 15.98 ×109 t·a-1 to 19.19×109 t·a-1, and water conservation value increased from 10.71×109 yuan·a-1 to 12.86 ×109 yuan·a-1, with an average annual increment of 1.39%; while in 1990-2000, the water conservation quantity decreased from 19.19 ×109 t·a-1 to 17.96 ×109 t·a-1, and water conservation value decreased from 12.86 ×109 yuan·a-1 to 12.03 ×109 yuan·a-1, with an average annual decrement of 0.68%. The water conservation quantity and value of the Loess Plateau ecosystem in northern Shaanxi Province had different spatial distribution patterns, showing a trend of high in north and south parts and low in central part.

Key words: Heat technique, Stem sap flow, Transpiration