Addition of lemon before boiling chlorinated tap water: A strategy to control halogenated disinfection byproducts.
Addition of lemon before boiling chlorinated tap water: A strategy to control halogenated disinfection byproducts.
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DOI：
10.1016/j.chemosphere.2020.127954
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发表时间：
2021-01
期刊：
影响因子：
8.8
通讯作者：
Zhang X
中科院分区：
文献类型：
--
作者：
Liu J;Sayes CM;Sharma VK;Li Y;Zhang X
Chlorine disinfection is required to inactivate pathogens in drinking water, but it inevitably generates potentially toxic halogenated disinfection byproducts (halo-DBPs). A previous study has reported that the addition of ascorbate to tap water before boiling could significantly decrease the concentration of overall halo-DBPs in the boiled water. Since the fruit lemon is rich in vitamin C (i.e., ascorbic acid), adding it to tap water followed by heating and boiling in an effort to decrease levels of halo-DBPs was investigated. We examined three approaches that produce lemon water: (i) adding lemon to tap water at room temperature, termed “Lemon”; (ii) adding lemon to boiled tap water (at 100°C) and then cooling to room temperature, termed “Boiling + Lemon”; and (iii) adding lemon to tap water then boiling and cooling to room temperature, termed “Lemon + Boiling”. The concentrations of total and individual halo-DBPs in the resultant water samples were quantified with high-performance liquid chromatography-tandem mass spectrometry and the cytotoxicity of DBP mixtures extracted from the water samples was evaluated in human epithelial colorectal adenocarcinoma Caco-2 cells and hepatoma HepG2 cells. Our results show that the “Lemon + Boiling” approach substantially decreased the concentrations of halo-DBPs and the cytotoxicity of tap water. This strategy could be applied to control halo-DBPs, as well as to lower the adverse health effects of halo-DBPs on humans through tap water ingestion.
