臭氧灭菌机理及消毒副产物溴酸盐控制技术研究进展  

Advances in researches on ozone’s bactericidal mechanism and control technologies for DBP bromate

作　　者：吴清平[1] 张永清[1,2,3] 张菊梅[1] 杨秀华[1] 张颖辉[1,2,3] 

机构地区：[1]广东省微生物研究所,广东省菌种保藏与应用重点实验室,广东广州510070 [2]中国科学院武汉病毒研究所,湖北武汉430071 [3]中国科学院研究生院,北京100049

出　　处：《饮料工业》2009年第4期6-12,共7页Beverage Industry

基　　金：广东省科技计划项目(项目编号:2006B36801003;2008A030202003)

摘　　要：臭氧消毒作为氯消毒的替代方法,在饮用水处理中被越来越多地应用。臭氧灭菌作用是通过生物化学氧化反应实现的,灭菌性能试验表明,臭氧几乎对所有细菌、病毒、真菌及原虫、卵囊都具有明显的灭活效果。但是含有溴离子的水臭氧化过程中形成的消毒副产物溴酸盐,被国际癌症研究机构定为2B级潜在致癌物。臭氧氧化过程中溴酸盐的生成有臭氧氧化和臭氧/氢氧自由基氧化两种途径,控制溴酸盐可以从控制其形成和生成后去除两个方面进行。降低pH、添加氨气、氯-氨工艺和优化臭氧化条件是控制溴酸盐形成的方法,溴酸盐生成后则可以利用物理、化学和生物方法去除。因此要实现臭氧、致病菌与溴酸盐三者的平衡需进一步探讨臭氧灭菌机理及溴酸盐控制方法。Ozonation is increasingly used in drinking water treatment as an altemative method of chlorination. Ozone＇s bactericidal mechanism is duo to biochemical oxidations, and the tests on germicidal effect show that ozone can obviously inactivate almost all of bacteria, viruses, fungi, protozoans and cysts. However, bromate, a DBP formed during the ozonation of water containing bro- mide, is considered a potential 2B carcinogen by the International Agency for Research on Cancer （IARC）. There are two ways of bromate formation during the ozonation of bromide-containing water： （a） reactions with ozone and （b） reactions with ozone and OH radicals. Bromate control options have been predicated upon minimization and removal strategies, The methods of minimizing bromate formation include pH decreasing, ammonia addition, chloride-ammonia process and optimization of ozonation condi- tions; and some physical, chemical and biological methods can be applied to reduce bromate after formation. Therefore, it is necessary to investigate ozone＇s bactericidal mechanism and the control technologies for bromate in order to realize the balance between ozone, pathogens and bromate.

关 键 词：灭菌机理 臭氧 溴酸盐 形成 控制技术 

分 类 号：TU991.25[建筑科学—市政工程]