Formation of odorous by-products during chlorination of major amino acids in East Taihu Lake: Impacts of UV, UV/PS and UV/H2O2 pre-treatments
Formation of odorous by-products during chlorination of major amino acids in East Taihu Lake: Impacts of UV, UV/PS and UV/H2O2 pre-treatments
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东太湖主要氨基酸氯化过程中恶臭副产物的形成：UV、UV/PS 和 UV/H2O2 预处理的影响
DOI：
10.1016/j.watres.2019.07.010
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发表时间：
2019-10-01
期刊：
影响因子：
12.8
通讯作者：
Dong, Lei
中科院分区：
文献类型：
--
作者：
Cai, Luyang;Li, Lei;Dong, Lei
某些氨基酸（AA）在氯化过程中会形成有气味的醛、腈和N-氯醛亚胺。紫外线（UV）光解、紫外线/过硫酸盐（UV/PS）和紫外线/过氧化氢（UV/H2 O2）处理已被报道用于降低饮用水中的痕量有机污染物。本研究对东太湖（周边城市的主要饮用水源）中20种常见砷进行了为期一年（四季）的测定。研究了ET湖水中缬氨酸（瓦尔）、亮氨酸（Leu）和异亮氨酸（Ile）3种常见氨基酸（AAs）的单独紫外光解和两种紫外高级氧化（AOP）预处理对后氯化过程中醛、腈和N-氯醛亚胺生成的影响。结果表明，与单独的紫外光降解相比，这两种UV-AOPs显着降低了AAs的恶臭副产物的形成。N-氯醛亚胺的生成比醛和腈的生成更容易控制。此外，UV/H2 O2比UV/PS在pH = 5和7时更有效。在pH = 9时，两种UV-AOP具有相似的效果，并且表现不太好。此外，UV-AOPs有效地控制了恶臭副产物的形成，在Cl/AA（氯与氨基酸的摩尔比）比为2.4和3.0，但增加了它们的形成，在Cl/AA比为0.8和1.2。真实的水体实验表明，UV/H2 O2更适合于控制ET湖中AAs氯化产生的异味问题。(C)2019爱思唯尔有限公司版权所有。
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/H2O2) 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/H2O2 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/H2O2 was more suitable for controlling the off-flavor problem caused by chlorination of AAs in ET Lake. (C) 2019 Elsevier Ltd. All rights reserved.