Formation of odorous by-products during chlorination of major amino acids in East Taihu Lake: Impacts of UV, UV/PS and UV/H2O2 pre-treatments

被引：35

作者：

Cai, Luyang ^{[1
]}

Li, Lei ^{[1
,2
]}

Yu, Shuili ^{[1
,2
]}

Guo, Jingxuan ^{[1
]}

Kuppers, Stephan ^{[3
]}

Dong, Lei ^{[1
,4
]}

机构：

[1] Tongji Univ, Coll Environm Sci & Engn, State Key Lab Pollut Control & Resource Reuse, Shanghai 200092, Peoples R China

[2] Shanghai Inst Pollut Control & Ecol Secur, Shanghai 200092, Peoples R China

[3] Forschungszentrum Julich, ZEA, D-52425 Julich, Germany

[4] Shanghai Municipal Engn Design Inst Grp Co LTD, Shanghai 200092, Peoples R China

来源：

WATER RESEARCH | 2019年 / 162卷

基金：

中国国家自然科学基金;

关键词：

Amino acids; Odorous by-products; Aldehydes; Nitriles; N-chloroaldimines; Advanced oxidation technology; WATER DISTRIBUTION-SYSTEM; DRINKING-WATER; OPERATIONAL PARAMETERS; PERSULFATE OXIDATION; CHLOROALDIMINES; IRRADIATION; DEGRADATION; REMOVAL;

D O I：

10.1016/j.watres.2019.07.010

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Certain amino acids (AAs) can form odorous aldehydes, nitriles and N-chloroaldimines during chlorination. Ultraviolet (UV) photolysis, ultraviolet/persulfate (UV/PS) and ultraviolet/hydrogen peroxide (UV/H2O2) treatments have been reported to decrease trace organic contaminants in drinking water. In this study, 20 common AAs in East Taihu (ET) Lake (the main drinking water source for the surrounding cities) were determined during one year (four seasons). The impacts of UV photolysis alone and two UV-advanced oxidation process (AOP) pre-treatments on the formation of aldehydes, nitriles and N-chloroaldimines during post-chlorination of water containing three of the most detected AAs (i.e. valine (Val), leucine (Leu) and isoleucine (Ile)) in ET Lake were investigated. Results showed that the two UV-AOPs significantly decreased the odorous by-product formation from AAs compared with UV photolysis alone. The formation of N-chloroaldimines was more easily controlled than that of aldehyde and nitrile. Furthermore, UV/H2O2 was more effective than UV/PS at pH = 5 and 7. At pH = 9, the two UV-AOPs had similar effects and did not perform very well. In addition, the UV-AOPs controlled the formation of odorous by-products effectively at Cl/AA (molar ratio of chlorine to amino acid) ratios of 2.4 and 3.0 but increased their formation at Cl/AA ratios of 0.8 and 1.2. Experiments in real water showed that UV/H2O2 was more suitable for controlling the off-flavor problem caused by chlorination of AAs in ET Lake. (C) 2019 Elsevier Ltd. All rights reserved.

引用

页码：427 / 436

页数：10

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