人工甜味剂安赛蜜和三氯蔗糖是一类高极性、持久性新型污染物，因其在各类水环境中以高浓度水平广泛检出而成为近年来的热点问题，然而此类污染对饮用水可能造成的特征危害及其有效控制技术仍缺乏深入研究。本项目围绕持久性甜味剂在饮用水组合消毒工艺中的转化行为，构建成组检测分析方法，系统剖析氯代消毒副产物—含氮DBPs及脱氯（氯代糖类）DBPs等与安赛蜜和三氯蔗糖的源生关系，展开典型DBPs生成条件、影响因素及产生机理研究；全面阐释安赛蜜和三氯蔗糖衍生DBPs的毒性、稳定性及嗅与味等污染特性；提出饮用水甜味剂及其DBPs暴露下的Taste & odor指标，结合DBPs生成势及毒性效应变化构建指标体系，深入剖析不同组合消毒技术和工艺条件中DBPs的过程调控机理。成果可为饮用水新型污染物的风险管理、消毒副产物的早期预警及过程控制提供理论依据和技术支撑，对保障饮用水供水安全具有重要的科学及社会意义。

Artificial sweeteners acesulfame (ACE) and sucralose (SUL) which are characterized with high hydrophilicity, outstanding persistence are recognized as emerging contaminants in recent years. Their ubiquitous occurrences in aqueous environments such as surface water, ground water, marine water and even drinking water at high concentrations attracted more and more attention. However, the contamination threats they bring to the drinking water and the effective control processes are not thoroughly understood due to limited research. In this project, to fulfill the major requirement of drinking water safety and contamination risk management, laboratory simulation methods together with field investigations are proposed to reveal the transformation and fate of persistent sweeteners in combined disinfection processes of drinking water. For the first time, chlorinated nitrogenous DBPs and dechloro(chlorosugar)-DBPs are proposed to be formed from parent sweeteners, and their producing conditions, influencing factors and also generative pathways are investigated and discussed following the establishment of the assembly detection methods of DBPs. Characteristics such as toxicity, stability and taste & odor of DBPs are generally explored. Aesthetics of taste and odor is evaluated to describe the human exposure to sweeteners and corresponding DBPs. Aesthetics together with DBPs formation potentials and toxicity is used to evaluate the influences from water matrix and operating conditions of disinfection processes, therefore, the control mechanisms of DBPs during the processes are investigated. The achievements of this project will provide theory and technology for the identification and control of sweetener contaminants and their DBPs, so as to improve the safety of water supply.