College of Civil Engineering, Zhejiang Key Laboratory of Civil Engineering Structures & Disaster Prevention and Mitigation Technology, Zhejiang University of Technology, Hangzhou 310014, China.
College of Environment, Zhejiang University of Technology, Hangzhou 310014, China; Shaoxing Research Institute, Zhejiang University of Technology, Shaoxing 312085, China.
Sci Total Environ. 2024 Jan 1;906:167657. doi: 10.1016/j.scitotenv.2023.167657. Epub 2023 Oct 6.
Tap water is boiled by families across the globe in their daily life for cooking food and beverages, as well as for controlling some chlorine-resistant organisms to improve the water quality. However, the effects of boiling methods (heating temperature, heating modes, open or closed containers) on water quality, in particular the reduction of disinfection byproducts (DBPs), are unclear. This comprehensive research demonstrates that during the heating process, trihalomethanes (THMs) were markedly decreased, haloacetonitriles (HANs) were drastically reduced and sometimes completely removed, while haloacetic acids (HAAs) were reduced the least. Heating to boiling in open containers reduced DBPs concentrations more than heating in the closed containers. Residual chlorine from 0.1 to 5.0 mg/L did not affect the removal of HANs, but could increase concentrations of HAAs likely due to reaction of organic matter with chlorine at elevated temperatures. THMs demonstrated good removal at 0.1-1 mg/L residual chlorine, but less removal at 5 mg/L residual chlorine. Sodium chloride (salt), often added as seasoning agent in the process of family cooking, was found to have little effect on the removal of DBPs during cooking and boiling. Compared with the toxicity of DBPs in tap water, boiling could greatly reduce both the cytotoxicity and carcinogenicity through removal of DBPs. Consequently, boiling of tap water had a significant effect on reducing human exposure to DBPs and their associated toxicities.
自来水在全球范围内的家庭日常生活中被煮沸，用于烹饪食物和饮料，以及控制一些氯抗性有机物，以提高水质。然而，煮沸方法（加热温度、加热模式、敞口或密闭容器）对水质的影响，特别是对消毒副产物（DBPs）的减少效果尚不清楚。这项综合性研究表明，在加热过程中，三卤甲烷（THMs）明显减少，卤乙腈（HANs）大幅减少，有时甚至完全去除，而卤乙酸（HAAs）减少最少。在敞口容器中加热至沸腾比在密闭容器中加热更能降低 DBPs 浓度。残余氯从 0.1 到 5.0mg/L 不会影响 HANs 的去除，但可能会增加 HAAs 的浓度，这可能是由于有机物在高温下与氯的反应。THMs 在 0.1-1mg/L 残余氯下具有良好的去除效果，但在 5mg/L 残余氯下去除效果较差。氯化钠（盐），通常在家庭烹饪过程中作为调味料添加，被发现对烹饪和煮沸过程中 DBPs 的去除几乎没有影响。与自来水中 DBPs 的毒性相比，煮沸通过去除 DBPs 可以大大降低其细胞毒性和致癌性。因此，煮沸自来水对减少人体接触 DBPs 及其相关毒性有显著效果。
