School of Environment, Guangdong Provincial Key Laboratory of Chemical Pollution and Environmental Safety & MOE Key Laboratory of Theoretical Chemistry of Environment, South China Normal University, Guangzhou, 510006, China.
School of Environment, Guangdong Provincial Key Laboratory of Chemical Pollution and Environmental Safety & MOE Key Laboratory of Theoretical Chemistry of Environment, South China Normal University, Guangzhou, 510006, China.
Chemosphere. 2022 Oct;305:135417. doi: 10.1016/j.chemosphere.2022.135417. Epub 2022 Jun 21.
Chlorine disinfection is widely applied in drinking water treatment plant to inactivate pathogens in drinking water, but it unintentionally reacts with organic matter present in source waters and generates halogenated disinfection byproducts (DBPs). Sugar is one of the most commonly used seasoning in our diet. The addition of sugar could significantly improve the taste of the beverages; however, the effects of sugar on DBP formation and transformation remain unknown. In this study, the effects of sugar type and dose on the halogenated DBP formation in chlorinated boiled real tap water were evaluated during making hot beverages. We found that sugar can react with chlorine residual in tap water and generate halogenated DBPs. As the most commonly used table sugar, the addition of sucrose in the water sample at 100 or 500 mg/L as C could increase the level of total organic halogen (TOX) by ∼35%, when compared with the boiled tap water sample without sugar addition. In addition, fifteen reported and new polar brominated and chlorinated DBPs were detected and proposed from the reaction between chlorine and sucrose; accordingly, the corresponding transformation pathways were also proposed. Moreover, the DBP formation in the chlorinated boiled real tap water samples with the addition of xylose, glucose, sucrose, maltose and lactose were also investigated. By comparing with the TOX levels in the water samples with different sugar addition and their calculated TOX risk indexes, it was suggested that applying xylose as a sweetener in beverages could not only obtain a relatively high sweetness but also minimize the adverse effect inducing by halogenated DBPs during making hot beverages.
氯消毒被广泛应用于饮用水处理厂以灭活饮用水中的病原体，但它会与水源中存在的有机物无意中发生反应，生成卤代消毒副产物 (DBP)。糖是我们饮食中最常用的调味料之一。添加糖可以显著改善饮料的口感；然而，糖对 DBP 形成和转化的影响尚不清楚。在这项研究中，评估了糖的类型和剂量对氯化煮沸实际自来水制作热饮过程中卤代 DBP 形成的影响。我们发现糖可以与自来水中的余氯发生反应，生成卤代 DBP。作为最常用的食糖，蔗糖在水样中的添加量为 100 或 500mg/L 时，与未加糖的煮沸自来水样品相比，水样中的总有机卤素 (TOX) 水平可增加约 35%。此外，从氯与蔗糖的反应中检测到并提出了十五种已报道的和新的极性溴代和氯化 DBP，并相应地提出了相应的转化途径。此外，还研究了添加木糖、葡萄糖、蔗糖、麦芽糖和乳糖的氯化煮沸实际自来水样品中的 DBP 形成情况。通过比较不同糖添加量的水样中的 TOX 水平及其计算出的 TOX 风险指数，建议在制作热饮时，将木糖用作甜味剂不仅可以获得较高的甜度，还可以最小化卤代 DBP 引起的不利影响。
