The Niujuanzi ophiolitic mélange (NOM), located in the Beishan Orogenic Collage, marks the termination between the Huaniushan arc and Mingshui-Hanshan Massifs. The NOM is mainly composed of gabbros, diabases, plagiogranites,… Click to show full abstract
The Niujuanzi ophiolitic mélange (NOM), located in the Beishan Orogenic Collage, marks the termination between the Huaniushan arc and Mingshui-Hanshan Massifs. The NOM is mainly composed of gabbros, diabases, plagiogranites, basalts, and greywacke. Two gabbros have ages of 433.8 ± 3.1 and 354.0 ± 3.3 Ma, two plagiogranites have ages of 429.8 ± 2 and 448.7 ± 2.0 Ma, and a diabase has an age of 433.4 ± 3.2 Ma. The gabbros and diabases are calc-alkaline and tholeiitic, with high Al2O3, CaO, and TiO2 contents and low FeOT contents. The gabbros have high Mg# values (49–82), while the diabases have relatively low Mg# values (46–61). The plagiogranites are calc-alkaline and metaluminous, with high SiO2 and Na2O contents and low Al2O3 and K2O contents. The gabbros and diabases are enriched in large iron lithophile elements and slightly depleted in high field strength elements relative to N-MORB and their trace element characteristics are similar to E-MORB. With respect to rare earth element (REE), they have slightly enriched LREEs relative to HREEs. The majority of the plagiogranite trace elements approximate those of the volcanic arc granite. The plagiogranites have obviously enriched LREEs relative to HREEs, with a slightly to strongly negative Eu anomaly, which is similar to ORG but distinct from volcanic arc and within plate granite. The NOM was formed from the Ordovician to the Carboniferous, representing the expansion period of the Niujuanzi Ocean. The gabbros, diabases, and plagiogranites were formed in a mid-ocean ridge environment. The gabbros and diabases were generated by different degrees of partial melting of the mantle, and the plagiogranites derived from both the crystallization differentiation of basaltic magma and the partial melting of amphibolites in the crust.
               
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