水中致嗅物质的预氧化  

Pre-oxidation of Off-flavors in Drinking Water

作　　者：崔盈贤[1] 唐晓东[2] 肖黄飞[1] 刘思全[3] 王珂[4] 

机构地区：[1]西南石油学院化学化工学院,四川南充637001 [2]西南石油学院油气藏地质及开发工程国家重点实验室,四川成都610500 [3]济南大学,山东济南250022 [4]济南市自来水公司,山东济南250022

出　　处：《江苏化工》2005年第4期57-60,共4页Jiangsu Chemical Industry

摘　　要：水中化学性或生物性致味物质是给水异味产生的来源,通过O3氧化,对饮用水中的2种主要致嗅物质土腥素(GSM)和2-甲基异茨醇(MIB)进行处理,通过气相色谱分析来检测O3氧化技术对两种致嗅物的去除效果。试验表明,O3对2-甲基异茨醇的氧化去除效果并不显著,相反对土腥素却有一定的去除效果,去除率达到65.1%。Chemical and biological substances are the source of strange odors in water supply. The presence of trace amount of the odorous substances has serious effect on the quality of water. Therefore, the related studies on the enrichment and removal of the odorous substance in water supply are introduced. This paper mainly uses ozone oxidation technology to oxidate both of off - flavors in drinking water, analyzing the removal efficiency for GSM and MIB through gas chromatography. The results of the experiment indicate that removal efficiency for MIB is not evident. By contrary, the oxidation efficiency for GSM is better and the removal efficiency can reach 65.1%.

关 键 词：饮用水 臭氧氧化 土腥素 2-甲基异茨醇 臭味 

分 类 号：TQ085.412[化学工程]