Transformation of amino acids and formation of nitrophenolic byproducts in sulfate radical oxidation processes.

In this study, the transformation of five amino acids (AAs), i.e., glycine (GLY), alanine (ALA), serine (SER), aspartic acid (ASP), and methionine (MET), in a heat activated peroxydisulfate (PDS) oxidation process was investigated. Experimental data showed that the nitrogen in the AA molecules was oxidized to NH and nitrate (NO) sequentially. However, in the presence of natural organic matter (NOM), nitrophenolic byproducts including 4-nitrophenol, 2,4-dinitrophenol, 5-nitrosalicylic acid, 3,5-dinitrosalicylic acid were formed. The nitrogen dioxide radical (NO) generated during the transformation of NH to NO was presumed to be the key nitrating agent. It reacted with phenolic moieties in NOM and was transformed to nitrophenolic byproducts. Among the selected AAs, SER showed the highest nitrophenolic byproducts formation potential. A total yield of 0.258 μM was observed at the condition of 0.1 mM SER, 5 mg/L (as TOC) NOM, 2 mM PDS, and pH 7.0. The formation from GLY and ALA was lowest, only 0.009 μM detected under the same conditions. The nitrophenolic byproducts formation potential of the AAs was positively related to their reactivity toward SO and can be explained by the local nucleophilicity index (N). These findings underline the potential risks in the application of SO based oxidation technology.