Odors arising from ammonia and amino acids with chlorine during water treatment
Odors arising from ammonia and amino acids with chlorine during water treatment
复制标题
水处理过程中氨和含氯氨基酸产生的气味
DOI：
10.2166/wst.1999.0274
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发表时间：
1999
影响因子：
2.7
通讯作者：
K. Terashima
中科院分区：
文献类型：
--
作者：
M. Kajino;K. Morizane;T. Umetani;K. Terashima
对饮用水净化过程中断点加氯产生的异味进行了研究。对氨和6种氨基酸（甘氨酸、丙氨酸、缬氨酸、亮氨酸、精氨酸、脯氨酸）进行氯化处理，研究了气味的产生及其变化。氨水氯化后产生一种不同于剩余游离氯的强烈气味。恶臭的产生受pH和氯剂量率的影响。当pH值为8.3时，断点氯化反应不产生强烈气味，而在pH值为6.5时，断点前的气味较弱，断点后的气味较强烈。当pH值为3.0时，即使在低氯剂量率的样品中也能检测到强烈的气味。利用气相色谱-质谱联用仪对恶臭物质进行鉴定，怀疑是三氯胺或二氯胺二聚体引起恶臭的物质。在6种氨基酸的氯化过程中，不同氨基酸产生的强烈气味及其变化不同。生产的氯化中间体和最终产品具有不同的气味被怀疑是原因之一。
Odor produced by breakpoint chlorination in a drinking water purification process was researched. Ammonia and six amino acids (glycine, alanine, valine, leucine, arginine, proline) were chlorinated and production of odor and its change were investigated. An intense odor which was different to the odor of residual free chlorine was detected after the chlorination of ammonia. The production of the odor was affected by pH and chlorine dose rate. While the intense odor was not produced in the breakpoint chlorination at pH 8.3, a weak odor before the breakpoint and the intense odor after the breakpoint were produced at pH 6.5. At pH 3.0, the intense odor was detected even in a sample of low chlorine dose rate. An identification of the intense odor substance was done using a gas chromatograph-mass spectrometer and trichloramine or a dimer of dichloramine was suspected as the odor causing substance. In chlorination of the six amino acids, the intense odor and its change were different according to each amino acid. Production of chlorinated intermediate and final products which had a different odor were suspected as one of the reasons.