煮沸对自来水中氯仿含量的影响  

Effects of Boiling on Concentration of Chloroform in Tap Water

作　　者：席兆胜[1] 孙井梅[1] 李湘中[2] 

机构地区：[1]天津大学环境科学与工程学院,天津300072 [2]香港理工大学土木工程系

出　　处：《中国给水排水》2006年第15期47-49,共3页China Water & Wastewater

摘　　要：为了解管网末梢自来水及其在加热煮沸过程中致癌有机物———氯仿(CHC l3)含量的变化,采用不同的加热器、运用不同的加热方式对我国南方某地区管网末梢的自来水进行了加热煮沸处理,并对不同加热煮沸时间的水样进行了色质联机分析。结果发现,氯仿含量与热水器的功率、加热煮沸的方式及水中自由余氯含量均有关系。不管采用何种原水、何种加热器和加热方式,若煮沸后使水保持数分钟的沸腾状态均可使水中的氯仿含量降低到5μg/L以下的安全水平。To investigate the heated at homes, tap water samples variation of chloroform （ CHCl3 ） concentration when were taken from a southern region of China, and they two different water heaters and heating modes, respectively. Samples were withdrawn at time interval during heating and were subjected to THMs analyses by gas ch romatography water is being were heated by each designed - mass spectrograph （GC -MS） with an electron capture detector （ECD）. The experimental results indicate that chloroform concentration increases significantly as water is being heated at the boiling point and then decreases rapidly with the agitation of boiling water. The rates of increase and decrease both mainly depend on the type of heater and the heating mode used. Keeping water boiling for a few minutes can decrease the chloroform concentration to less than 5 μg/L.

关 键 词：氯仿 三卤甲烷 自由余氯 沸腾 

分 类 号：TU991[建筑科学—市政工程]