在东太湖主要氨基酸的氯化过程中形成有臭味的副产物：UV、UV/PS 和 UV/HO 预处理的影响。
Formation of odorous by-products during chlorination of major amino acids in East Taihu Lake: Impacts of UV, UV/PS and UV/HO pre-treatments.
机构信息
State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, PR China.
State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai, 200092, PR China.
出版信息
Water Res. 2019 Oct 1;162:427-436. doi: 10.1016/j.watres.2019.07.010. Epub 2019 Jul 5.
Certain amino acids (AAs) can form odorous aldehydes, nitriles and N-chloroaldimines during chlorination. Ultraviolet (UV) photolysis, ultraviolet/persulfate (UV/PS) and ultraviolet/hydrogen peroxide (UV/HO) treatments have been reported to decrease trace organic contaminants in drinking water. In this study, 20 common AAs in East Taihu (ET) Lake (the main drinking water source for the surrounding cities) were determined during one year (four seasons). The impacts of UV photolysis alone and two UV-advanced oxidation process (AOP) pre-treatments on the formation of aldehydes, nitriles and N-chloroaldimines during post-chlorination of water containing three of the most detected AAs (i.e. valine (Val), leucine (Leu) and isoleucine (Ile)) in ET Lake were investigated. Results showed that the two UV-AOPs significantly decreased the odorous by-product formation from AAs compared with UV photolysis alone. The formation of N-chloroaldimines was more easily controlled than that of aldehyde and nitrile. Furthermore, UV/HO was more effective than UV/PS at pH = 5 and 7. At pH = 9, the two UV-AOPs had similar effects and did not perform very well. In addition, the UV-AOPs controlled the formation of odorous by-products effectively at Cl/AA (molar ratio of chlorine to amino acid) ratios of 2.4 and 3.0 but increased their formation at Cl/AA ratios of 0.8 and 1.2. Experiments in real water showed that UV/HO was more suitable for controlling the off-flavor problem caused by chlorination of AAs in ET Lake.
某些氨基酸（AAs）在氯化过程中会形成有气味的醛、腈和 N-氯亚胺。已有报道称，紫外线（UV）光解、紫外线/过硫酸盐（UV/PS）和紫外线/过氧化氢（UV/HO）处理可以减少饮用水中的痕量有机污染物。本研究在一年（四季）内测定了太湖东部（周边城市的主要饮用水源） 20 种常见 AA。考察了单独 UV 光解以及两种 UV-高级氧化工艺（AOP）预处理对含三种最检测到的 AA（即缬氨酸（Val）、亮氨酸（Leu）和异亮氨酸（Ile））的水中后氯化过程中醛、腈和 N-氯亚胺形成的影响。结果表明，与单独 UV 光解相比，两种 UV-AOP 显著降低了 AA 致臭副产物的形成。N-氯亚胺的形成比醛和腈更容易控制。此外，在 pH=5 和 7 时，UV/HO 比 UV/PS 更有效。在 pH=9 时，两种 UV-AOP 的效果相似，表现不佳。此外，UV-AOP 在 Cl/AA（氯与氨基酸的摩尔比）比为 2.4 和 3.0 时能有效控制有臭味副产物的形成，但在 Cl/AA 比为 0.8 和 1.2 时会增加其形成。实际水样实验表明，UV/HO 更适合控制太湖 AA 氯化引起的异味问题。
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