嗅味层次分析法评价消毒对饮用水嗅味的影响  

Use of Flavor Profile Analysis Assesses the Effect of Disinfection towards the Odor of Drinking Water

作　　者：赵玺[1] 时文歆[1] 李翠翠[1] 张东 崔福义[1] 

机构地区：[1]哈尔滨工业大学市政环境工程学院,黑龙江哈尔滨150090 [2]上海城市水资源开发利用国家工程中心有限公司,上海200082

出　　处：《环境科学与技术》2010年第S2期491-494,共4页Environmental Science & Technology

基　　金：国家"十一五"水体污染控制与治理科技重大专项课题"微污染江河原水高效净化关键技术与示范"(2008ZX07421-004);"北方寒冷城市饮用水安全保障共性技术研究与示范"项目资助(2009ZX07424-005)

摘　　要：为了深入了解某市饮用水消毒过程对水嗅味的影响,取某净水厂臭氧活性炭后出水,并对其采用不同的消毒方式,包括常规消毒(次氯酸钠消毒、氯胺消毒、二氧化氯消毒)、顺序氯化消毒、二氧化氯和次氯酸钠联合消毒、紫外和氯胺联合消毒以及紫外和二氧化氯联合消毒,对消毒后的水采用嗅味层次分析法进行了嗅味分析评价,结果表明:氯胺消毒和顺序消毒对嗅味的控制较好,次氯酸钠和二氧化氯在投加比为1∶1和3∶1时对嗅味有一定的控制作用。紫外联合消毒,对嗅味也降低作用,但作用比较微弱。To control the odor in drinking water of one city in china,the water from ozone-activated carbon process was disinfected by different methods,such as common disinfection(sodium hypochlorite disinfection、chloramine disinfection、chlorine dioxide disinfection);sequential chlorination;associated chlorine dioxide and sodium hypochlorite disinfection;associated UV and chlorine dioxide disinfection;associated UV and chloramine disinfection.A study was performed on the odor of the disinfected water.Its results showed that chloramine disinfection and sequential disinfection had a better effect on the odor control.associated chlorine dioxide and sodium hypochlorite disinfection had an effect on the odor control when the ratio between the NaClO:ClO2 is 1∶1 and 1∶ 3.Associated UV and chlorine dioxide or chloramines disinfection can reduce the odor,but the effect is weak.

关 键 词：饮用水 顺序氯化 二氧化氯 嗅味 

分 类 号：TU991.2[建筑科学—市政工程]