Abstract
Organic carbon in subsoil generally has longer turnover times than that in surface soil, but little is known about how the stability of the specific organic compound classes changes with soil depth. The objective of this study was to analyze the composition and thermal stability of clay-associated organic matter (OM) at varying soil depths in the summit and footslope of a pasture hillslope using C X-ray absorption near edge structure (XANES) and pyrolysis-field ionization mass spectrometry (Py-FIMS). C XANES showed aromatic C was relatively enriched in the subsoil, relative to the surface soil. Py-FIMS demonstrated a relative enrichment of phenols/lignin monomers and alkylaromatics with increasing profile depth in the summit soil, and to a greater extent in the footslope soil, followed by a decreasing abundance of sterols. In surface soil, the thermostability of clay-associated OM increases in the order: carbohydrates and N compounds < phenols/lignin monomers < lignin dimers and alkylaromatics, suggesting the intrinsic chemical nature of OM as a major driver for OM persistent in surface soil. The thermal stability of clay-associated carbohydrates, N compounds, and phenols/lignin monomers increased with profile depth, likely due to stronger organic-organic/organic-mineral binding. In subsoil, the thermal stability of clay-associated carbohydrates and N compounds can be as high as that of alkylaromatic and lignin dimers, implying that persistent subsoil OM could be composed of organic compound classes, like carbohydrates, that were traditionally considered as biochemically labile compounds. In contrast, the thermally-stable compound classes, like lignin dimers and alkylaromatics, showed no changes in the thermal stability with soil depth. This study suggests that stability of the more labile OM compounds may be more strongly influenced by the change in environmental conditions, relative to the more stable forms.
Highlights
The ability of SOM to persist over time is a key determinant in understanding carbon turnover on both local and global scales [1]
Thermal volatilization curves of individual compound classes showed that the thermal stability of carbohydrates, N compounds and phenols/lignin monomers increased with soil depth, whereas the thermal stability of lignin dimers and alkylaromatics showed no variation with soil depth at both the summit and footslope locations (Figure 3)
The greater proportion of phenols/lignin monomers in subsoil might be attributed to their enhanced stability, since pyrolysis-field ionization mass spectrometry (Py-FIMS) analysis showed that the thermal stability of clay-associated phenols/lignin monomers increased with soil depth (Figure 3)
Summary
The ability of SOM to persist over time is a key determinant in understanding carbon turnover on both local and global scales [1]. SOM composition was considered to be one of the main factors determining organic matter (OM) turnover for decades, due to the presumed recalcitrance of certain molecules. The importance of molecular composition as a control for SOM persistence has been challenged [1,3,4], and it is recognized that the chemical recalcitrance alone cannot fully explain the long-term persistence of SOM [2]. Organo-mineral association is acknowledged by many researchers as the main driver for OM persistence [1,2,5]. This mechanism contributes to the long residence time of even chemically labile and quickly decomposable organic compounds, such as sugars [1].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
