By-products formation during degradation of isoproturon in aqueous solution. II: Chlorination

After a previous study in which the considered oxidant was ozone (Part I), a laboratory investigation has been carried out to study the degradation of the herbicide isoproturon during its reaction with another oxidant. i.e, chlorine, in aqueous solution (Part II; this paper). The specific aim was to identify the by-products formed. The effects of pH and the presence of bromide ions were studied. Reactions have been carried out at room temperature, in phosphate buffered aqueous solutions, at four pHs (6, 7, 8 and 9), By-products identification was first performed using relatively high initial reagent concentrations which were analytically convenient ([isoproturon] = 40 mg/l, [HClO + ClO-] = 160 mg Cl/l, [Br-] = 80 mg/l). In follow-up studies, the by-products identified during this preliminary step were searched for when using concentration values closer to those actually encountered at real water treatment plants ([isoproturon] = 0.4 and 0.004 mg/l, [HClO + ClO-] = 1.6 mg Cl/l, [Br-] = 0.8 and 0.008 mg/l). Under all of the studied conditions, the results showed that isoproturon is completely degraded and that it decays much faster in the presence of bromide. The pH has a negligible influence when bromide ions are absent. On the contrary, if bromide ions are present, the isoproturon decay is slower at higher pH values. High performance liquid chromatography-mass spectrometry (HPLC-MS) analyses have led to the identification of several by-products as a result of simultaneous oxidation and substitution reactions, both occurring on the aromatic ring of the herbicide. However, the more abundant by-products are those resulting from the oxidation of the isoproturon aromatic ring. As far as halogenated by-products are concerned, the higher the bromide ion concentration the higher the ratio of brominated to chlorinated by-products. On the basis of the analytical results, a pathway for isoproturon degradation under the studied conditions is proposed, (C) 2001 Elsevier Science Ltd. All rights reserved.