氯化消毒氨基酸过程中消毒副产物生成的研究进展  

PROGRESS IN RESEARCH ON THE FORMATION OF DISINFECTION BY-PRODUCTS DURING CHLORINATION OF AMINO ACIDS

作　　者：查晓松[1] 刘燕[1] 张强[1] 代瑞华[1] 刘翔[1] 

机构地区：[1]复旦大学环境科学与工程系,上海200433

出　　处：《环境工程》2013年第S1期1-4,69,共5页Environmental Engineering

基　　金：国家自然科学基金项目(51078091)

摘　　要：作为消毒副产物的一类重要前体物,天然水体中的氨基酸受到越来越多的关注。对近几年来国内外氯化消毒氨基酸过程中消毒副产物生成情况以及生成机理的相关研究。比较了氨基酸种类、消毒剂用量、pH值、溴离子浓度等对氯化消毒氨基酸过程中消毒副产物的生成的影响,阐述了不同氨基酸在氯化过程中消毒副产物的生成机理,并展望了饮用水消毒领域未来的主要研究方向。The amino acids in drinking water have drawn more and more attention since they can be an important part of precursors for disinfection by-products. This paper reviews the relevant researches on the formation of disinfection by-products during chlorination of amino acids,and compares the influence of the kinds of amino acid,dosage of disinfectant,pH and concentration of bromide on the formation of the by-products. Furthermore,this paper discusses the mechanism of disinfection by-products during chlorination of varies amino acids and previews the research direction in the field of drinking water disinfection.

关 键 词：氨基酸 氯化 消毒副产物 生成机理 

分 类 号：TU991.2[建筑科学—市政工程]