饮用水特征嗅味物质与溶解性有机物的结合/解离及其去除特性研究

嗅味是评价饮用水水质的关键指标，嗅味物质是原水特别是高藻原水中最普遍的污染物之一，其易与水中共存的溶解性有机物（DOM）（如溶解性微生物产物（SMP）、腐殖质等）结合（bind），并导致其理化特性及后续迁移和去除行为的改变。研究嗅味物质与DOM的“结合” 机制对水处理工艺的优化尤为关键，目前几乎未见相关报道。本课题拟在前期研究基础之上开展以下工作：建立结合/解离态嗅味物质的分离和辨析方法；探索嗅味物质与DOM结合的动/热力学规律、模型及调控机制；剖析DOM中与嗅味物质结合的关键组分及其理化特性；明确结合/解离态 嗅味物质在典型水处理工艺中的分布、相互转化及去除特性。为饮用水嗅味物质的高效稳定去除提供理论支持，也为探索DOM背景下微污染物的存在形式及行为特性提供新的研究思路。

Odor & taste is a key index to evaluate the quality of the drinking water. The odorous compounds (OC) is a group of the most common pollutants in the raw water particularly for the algae-laden water. OC tends to bind with the dissolved organic matters (e.g. the soluble microbe products(SMP), humic substance) and result in the change of their physico-chemical properties and the corresponding migration and removal behavior. It is of particular significance to study the binding mechanism of OC with DOM for optimizing the water treatment efficiency. However, this topic has been rarely reported. This proposal commits to effectively differentiate and analyze OC in both of the bound and free forms, and to investigate the kinetic and thermodynamics patterns and models of the binding/detaching progress between OC and DOM as well as the corresponding controlling factors. The major DOM fractions that are highly possible to bind with OC and their corresponding physico-chemical properties are to be analyzed. Besides, the migration, transformation and removal characteristic of the free and bound OC during typical drinking water treatment processes would be studied. The results will provide scientific support to the stable and effective removal of OC during drinking water treatment, and to provide an innovation approach for the study of micro-pollutants and their behavior character under the DOM background.