饮用水氧化还原电位的影响因素分析  

An Analysis of Factors Affecting the Oxidation Reduction Potential in Drinking Water

作　　者：徐华成[1] 徐晓军[1] 王凯[1] 黄进刚[1] 

机构地区：[1]青岛理工大学环境与市政工程学院,山东青岛266033

出　　处：《苏州科技学院学报（工程技术版）》2007年第2期63-66,共4页Journal of Suzhou University of Science and Technology （Engineering and Technology）

摘　　要：氧化还原电位(ORP)是评价饮用水的一个重要参数。通过研究饮用水中的无机成分(如pH值、硬度、碱度、以及硫酸盐)与氧化还原电位(ORP)的关系,得出提高饮用水的温度、pH值、碱度、硬度均可明显降低饮用水ORP值,且茶叶也可降低饮用水的ORP值。Oxidation Reduction Potential （ORP） is an important parameter to evaluate the drinking water. The relationship between ORP and inorganic components such as pH value, hardness, alkalinity and sodium sulfate was studied respectively, which showed that the increase of temperature of drinking water, its pH value, alkalinity and hardness can reduce remarkably the ORP value, and the tea can also reduce the value.

关 键 词：饮用水 无机成分 氧化还原电位 

分 类 号：R123[医药卫生—环境卫生学]