[关键词]
[摘要]
水资源短缺是制约京津冀协同、可持续发展的重要瓶颈之一, 为清晰地描述区域不同农作物生产过程中的需 水特征, 为区域水资源的合理配置和高效利用提供指导意见。基于 2000- 2015 年京津冀 24 个气象站日气象数据、 全区作物种植面积及产量, 分析了区域作物蓝水、绿水、灰水足迹的时空分布、变化趋势及影响因子。结果表明: 2000- 2015 年间, 小麦、玉米、大豆、油料、谷物、棉花、蔬菜年均单位质量总水足迹分别为1 7841 2 m3 / t、1 5641 2 m3 / t、4 3861 6 m3 / t、3 4271 5 m3 / t、2 032 m3 / t 、9 5741 1 m3 / t 和 152 m3 / t ; 年均蓝水、绿水、灰水足迹分别为 2111 6 亿 m3, 1641 8 亿 m3 和 3211 4 亿 m3; 总水足迹中蓝水、绿水、灰水所占比例分别呈现下降、上升及先上升后下降的趋 势; 水足迹空间分布表现为西北部和北部较少、南部、东南部和中部较多; 影响水足迹总量的因子中, 第一、第五主成 分为氮肥施用量和作物种植面积, 第二主成分为热力学和动力学因子, 第三、四主成分为水分因子。
[Key word]
[Abstract]
Wat er sho rtag e is o ne of the important bott lenecks restrict ing the coo rdination and sustainable development of the Bei2 jing2T ianjin2H ebei r egion. In or der to clearly describe the wat er demand char acteristics of differ ent cr ops in the r eg io n, this pa2 per discussed t he spatial2tempo ral char acteristics and influencing facto rs of the blue, gr een, and g rey w ater fo otprints ( WF) of main cr ops based o n cro p acreag e, yield data, and daily meteoro lo gical data of 24 meteor olog ical statio ns during the perio d of 200022015. Results showed that the annual aver age tot al WF per unit mass o f w heat, cor n, soy bean, o ilseeds, g rains, co tton and vegetables during 200022015 w ere 1 7841 2 m3 / t, 1 5641 2 m3 / t, 4 3861 6 m3/ t, 3 4271 5 m3 / t, 2 032 m3 / t , 9 574. 1 m3 / t, and 152 m3 / t respectively . T he annual aver age blue, g reen and g rey WF w er e 211 16 billion m3, 161 48 billio n m3 and 321 14 billion m3 re2 spect ively. From 2000 to 2015, t he pro po rt ions of blue, g reen and gr ey WF in to tal WF respect ively show ed a tendency of de2 cr easing , incr easing , and first increasing then decr easing . T her e w as less distribut ion o f WF in the no rthwest and no rth o f the re2 g io n and mo re dist ribution in the so uth, so utheast and middle of t he reg ion. Amo ng the fact ors influencing the total WF, t he first and the fifth principal components w ere nitr og en application and cro p acreag e; the seco nd principal component w as the thermo2 dynamic and kinetic factors; and the thir d and fo urth principal com ponents wer e bot h mo isture factors.
[中图分类号]
[基金项目]
国家重点研发计划项目( 2016YFC0401402) ;国家自然科学基金( 51679089; 51709107)