O3/H2O2工艺控制太湖原水中致嗅氨基酸

Control of Odor-related Amino Acids in Taihu Lake by O3/H2O2 Process

摘要:

针对太湖原水中氨基酸氯化消毒后可能引发的嗅味问题，采用太湖某水厂滤后水为研究对象，考察了O₃/H₂O₂深度处理工艺对水中致嗅氨基酸的去除效果及影响因素。结果表明滤后水中致嗅氨基酸占总游离氨基酸的81.6%，采用O₃/H₂O₂工艺降解致嗅氨基酸的最佳投量为1.5 mg·L^-1 O₃和0.06 mM H₂O₂，去除率91.28%，致嗅氨基酸浓度降至484.62 ng·L^-1，加氯消毒后几乎没有致嗅风险。水温10~30℃范围内，O₃/H₂O₂对致嗅氨基酸的去除率随温度升高而增大；pH=6~8范围内，去除率随pH的升高而增大。另外，该组合工艺较单独O₃/H₂O₂对溴酸盐的生成也有明显抑制作用。

Abstract:

With the off-flavor problem caused by chlorination of odor-related amino acids in Taihu Lake， the removal of O₃/H₂O₂ on odor-related amino acids in filtered water of a drinking water treatment plant of Taihu Lake and the impact factors were investigated. Result showed that the best dosages of O₃/H₂O₂ process were 1.5 mg/L O₃ and 0.06 mM H₂O₂， respectively， the removal rate of odor-related amino acids under the condition was up to 91.28%. The concentration of odor-related amino acids reduced to 484.62 ng/L， which has less potential of odorous problem during chlorination. Moreover， the bromate concentration reduced to 6.35 μg/L， which was lower than the limit of 10 μg/L. The removal rate of odor-related amino acids by O₃/H₂O₂ process increased with the temperature， and in the range of pH 6-8， the efficiency of O₃/H₂O₂ on odor-related amino acids removal increased when pH increased.