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模拟氯(氨)化自来水和加碘食盐烹饪过程中碘代消毒副产物的识别、毒性和控制。

Identification, toxicity and control of iodinated disinfection byproducts in cooking with simulated chlor(am)inated tap water and iodized table salt.

机构信息

Department of Civil and Environmental Engineering, The Hong Kong University of Science and Technology, Hong Kong, China; State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing 210023, China.

Department of Civil and Environmental Engineering, The Hong Kong University of Science and Technology, Hong Kong, China.

出版信息

Water Res. 2016 Jan 1;88:60-68. doi: 10.1016/j.watres.2015.10.002. Epub 2015 Oct 8.

Abstract

Chlorine/chloramine residuals are maintained in drinking water distribution systems to prevent microbial contamination and microorganism regrowth. During household cooking processes (e.g., soup making), the residual chlorine/chloramines in tap water may react with the iodide in iodized table salt to form hypoiodous acid, which could react with remaining natural organic matter in tap water and organic matter in food to generate iodinated disinfection byproducts (I-DBPs). However, I-DBPs formed during cooking with chloraminated/chlorinated tap water are almost completely new to researchers. In this work, by adopting precursor ion scan of m/z 127 using ultra performance liquid chromatography/electrospray ionization-triple quadrupole mass spectrometry, many new polar I-DBPs formed during cooking with chloraminated/chlorinated tap water were detected and proposed with structures, of which 3-iodo-4-hydroxybenzaldehyde, 3-iodo-4-hydroxybenzoic acid, 3-iodo-4-hydroxy-5-methylbenzoic acid, diiodoacetic acid, 3,5-diiodo-4-hydroxybenzaldehyde, 3,5-diiodo-4-hydroxybenzoic acid, 2,6-diiodo-4-nitrophenol, 2,4-diiodo-6-nitrophenol, and 2,4,6-triiodophenol were confirmed with standard compounds. With the aid of ultra fast liquid chromatography/ion trap-time of flight-mass spectrometry, molecular formula identification of five new I-DBPs (C8H5O4I, C7H4NO4I, C8H5O5I, C7H4NO5I, and C8H6O3I2) was achieved. A developmental toxicity with a recently developed sensitive bioassay was conducted for the newly identified I-DBPs, suggesting that phenolic I-DBPs (except for iodinated carboxyphenols) were about 50-200 times more developmentally toxic than aliphatic I-DBPs. The major I-DBPs in a baseline simulated cooking water sample were determined to be from 0.72 to 7.63 μg/L. Polar I-DBPs formed under various disinfection and cooking conditions were compared, and suggestions for controlling their formation were provided.

摘要

在饮用水分配系统中保持氯/氯胺残留以防止微生物污染和微生物再生。在家庭烹饪过程中(例如煮汤),自来水中的余氯/氯胺可能会与碘化食盐中的碘化物反应形成次碘酸,次碘酸可能会与自来水中残留的天然有机物和食物中的有机物反应生成碘代消毒副产物(I-DBPs)。然而,用加氯/氯胺处理的自来水烹饪过程中形成的 I-DBPs 几乎对研究人员来说是全新的。在这项工作中,通过采用超高效液相色谱/电喷雾电离-三重四极杆质谱法对 m/z 127 进行前体离子扫描,检测到并提出了用加氯/氯胺处理的自来水中烹饪过程中形成的许多新的极性 I-DBPs 的结构,其中 3-碘-4-羟基苯甲醛、3-碘-4-羟基苯甲酸、3-碘-4-羟基-5-甲基苯甲酸、二碘乙酸、3,5-二碘-4-羟基苯甲醛、3,5-二碘-4-羟基苯甲酸、2,6-二碘-4-硝基苯酚、2,4-二碘-6-硝基苯酚和 2,4,6-三碘苯酚用标准化合物进行了确认。借助超快速液相色谱/离子阱-飞行时间质谱,实现了 5 种新 I-DBP(C8H5O4I、C7H4NO4I、C8H5O5I、C7H4NO5I 和 C8H6O3I2)的分子公式鉴定。用最近开发的灵敏生物测定法对新鉴定的 I-DBPs 进行了发育毒性测试,结果表明酚类 I-DBPs(除碘代羧基酚外)的发育毒性比脂肪族 I-DBPs 高 50-200 倍。在基线模拟烹饪水中样品中确定的主要 I-DBPs 为 0.72 至 7.63μg/L。比较了各种消毒和烹饪条件下形成的极性 I-DBPs,并提出了控制其形成的建议。

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