饮用水中典型微生物消毒过程中消毒副产物的生成规律

中国环境科学2016,36(12)：3631~3638ChinaEnvironmentalScience饮用水中典型微生物消毒过程中消毒副产物的生成规律李林林,刘佳蒙,宋弼尧,孙兴滨*(东北林业大学林学院,黑龙江哈尔滨150040)摘要：以饮用水中典型微生物——大肠杆菌(Escherichiacoli)为试验对象,研究pH值、氯化时间、氯投量及细菌浓度对大肠杆菌在氯化消毒过程中生成消毒副产物(DBPs)的影响,并分析何种氯化条件下,DBPs控制效果最佳.研究表明:随氯投量增加,二氯乙腈(DCAN)呈先上升后下降趋势;随氯化时间延长,三氯丙酮(1,1,1-TCP)和DCAN先增加后减少;在pH值从5升高到9时,1,1,1-DCP、三氯硝基甲烷(TCNM)、二氯乙酸(DCAA)和三氯乙酸(TCAA)持续降低;细菌污染水源事件在近年常有报道,当水源水中细菌浓度增加时,饮用水中三氯甲烷(TCM)、TCNM、DCAA和TCAA浓度增加,但DCAN、三氯乙腈(TCAN)、二氯丙酮(1,1-DCP)和1,1,1-TCP不一定增加.为了达到低毒性的目的,氯投量浓度不宜太高,同时控制氯化时间为6h和pH>8.关键词：大肠杆菌；氯化消毒；消毒副产物中图分类号：X703文献标识码：A文章编号：1000-6923(2016)12-3631-08Formationofmajordisinfectionby-productsfromrepresentativemicroorganismsduringdrinkingwaterchlorination.LILin-lin,LIUJia-meng,SONGBi-yao,SUNXing-bin*(1.SchoolofForestry,NortheastForestryUniversity,Harbin150040,China).ChinaEnvironmentalScience,2016,36(12)：3631~3638Abstract：Formationofdisinfectionby-products(DBPs)fromchlorinationofEscherichiacoli,abacterialstrainwhichwascommonlyfoundindrinkingwaterasarepresentativeofaquaticmicroorganism,wasinvestigatedunderselectedconditions.Evaluatedfactorsincludedcontacttime,chlorinedosages,pHandbacterialconcentrations.ThesefactorspotentiallyinfluencetheDBPsformationinthedisinfectionsystems,whichcouldbeoptimizedforminimizationofDBPsformationduringchlorinationofdrinkingwater.ResultsshowedthattheformationofDCANfromthebacterialsuspensioninitiallyincreasedandthendecreasedwithincreasedchlorinedose.Theformationof1,1,1-TCPandDCANfollowedasimilarpatternofincreaseandthendecreasewithprolongedreactiontime.Atthesametime,theconcentrationsofDCAA,TCAA,TCNMand1,1,1-DCPdecreasedwhenpHwasincreasedfrom5to9.Bacterialcontaminationinaquaticenvironmentshasbeenextensivelyreportedinrecentyears.IncreasedbacterialconcentrationintherawwatermayleadtoahigherformationofTCM,TCNM,DCAAandTCAA,butnotforDCAN,TCAN,1,1-DCPand1,1,1-TCP.Toachievealowtoxicityindrinkingwater,itissuggestedfromthisstudythatchlorineconcentrationshouldbekeptlow,underdisinfectioncontacttimeof6handalkalinecondition(pH>8).Keywords：Escherich