Co-Occurrence of Microcystins and Taste-and-Odor Compounds in Drinking Water Source and Their Removal in a Full-Scale Drinking Water Treatment Plant.
Co-Occurrence of Microcystins and Taste-and-Odor Compounds in Drinking Water Source and Their Removal in a Full-Scale Drinking Water Treatment Plant.
复制标题
饮用水源中微囊藻毒素和味道和气味化合物的共存及其在大型饮用水处理厂中的去除
DOI：
10.3390/toxins10010026
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发表时间：
2018-01-02
期刊：
影响因子：
4.2
通讯作者：
Li W
中科院分区：
文献类型：
--
作者：
Shang L;Feng M;Xu X;Liu F;Ke F;Li W
蓝藻毒素和嗅味化合物的共同出现是饮用水处理厂（DWTP）遭受蓝藻水资源中越来越多的关注。2011年8月至2012年7月，对巢湖东部饮用水水源中3种微囊藻毒素（MC-LR、MC-RR和MC-YR）和4种嗅味化合物（土臭素、2-甲基异冰片、β-环柠檬醛和β-紫罗兰酮）的溶解态和细胞结合态进行了逐月监测。微囊藻毒素和嗅味化合物的总浓度分别达到8.86 μg/L和250.7 ng/L。微囊藻毒素的季节变化趋势与嗅味化合物的季节变化趋势不一致，主要由微囊藻和长囊藻组成。蓝藻和代谢产物的命运，同时确定后的混凝/絮凝，沉淀，过滤和加氯在相关的全规模污水处理厂的过程。经过一些步骤后，检测到浓度升高的溶解级分，甚至在成品水中观察到蓝藻和代谢物的突破。根据我们对DWTP中多种代谢物、季节变化及其消除率的调查，确定了饮用水源的叶绿素a摄入限值。不仅微囊藻毒素，但也有味道和气味的化合物应考虑到指导水源水和污水处理厂的管理。
The co-occurrence of cyanotoxins and taste-and-odor compounds are a growing concern for drinking water treatment plants (DWTPs) suffering cyanobacteria in water resources. The dissolved and cell-bound forms of three microcystin (MC) congeners (MC-LR, MC-RR and MC-YR) and four taste-and-odor compounds (geosmin, 2-methyl isoborneol, β-cyclocitral and β-ionone) were investigated monthly from August 2011 to July 2012 in the eastern drinking water source of Lake Chaohu. The total concentrations of microcystins and taste-and-odor compounds reached 8.86 μg/L and 250.7 ng/L, respectively. The seasonal trends of microcystins were not consistent with those of the taste-and-odor compounds, which were accompanied by dominant species Microcystis and Dolichospermum. The fate of the cyanobacteria and metabolites were determined simultaneously after the processes of coagulation/flocculation, sedimentation, filtration and chlorination in the associated full-scale DWTP. The dissolved fractions with elevated concentrations were detected after some steps and the breakthrough of cyanobacteria and metabolites were even observed in finished water. Chlorophyll-a limits at intake were established for the drinking water source based on our investigation of multiple metabolites, seasonal variations and their elimination rates in the DWTP. Not only microcystins but also taste-and-odor compounds should be taken into account to guide the management in source water and in DWTPs.