高压脉冲电场杀菌技术降低水中溴酸盐含量的研究  

Using Pulsed Electric Field to Reduce the Bromate Content in Drinking Water

作　　者：余林林[1] 陈晓清[1] 陈婉清[1] 陈琳琳[1] 翁大燕[1] 方婷[1] 陈锦权[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品科学》2010年第17期41-43,共3页Food Science

基　　金：福建省教育厅科技项目(JA09067)

摘　　要：目的:寻找能够替代臭氧杀菌的新技术,以降低水中溴酸盐含量。方法:采用高压脉冲电场(pusled electric field,PEF)杀菌技术,用靛蓝二磺酸钠分光光度法测定臭氧浓度,用离子色谱法测定溴酸盐的浓度。结果:PEF对水中常见微生物至少达到了5.5个对数级降低的杀灭效果;含有0.54mg/L溴离子质量浓度的水中分别加1.769mg/L、4.728mg/L的臭氧,产生了0.039mg/L和0.045mg/L的溴酸盐,而用电场强度为30kV/cm的PEF处理含有0.54mg/L溴离子质量浓度的水,未检测到溴酸盐的产生。To explore a new alternative technology to ozone sterilization for reducing the bromate content in drinking water,pulsed electric field （PEF） was used for the sterilization of drinking water in this study.Indigo carmine spectrophotometry and ion chromatography were used to determine the contents of ozone and bromate,respectively.PEF had strong sterilization effect on common microorganisms in water,resulting in a decrease by more than 5.5 logarithmic orders.The bromate contents in the water samples treated with 1.769 mg/L and 4.728 mg/L ozone were 0.039 mg/L and 0.045 mg/L,respectively.However,no bromate was detected in the water treated by PEF at 30 kV/cm.

关 键 词：高压脉冲电场 水 臭氧 溴酸盐 

分 类 号：TS205.9[轻工技术与工程—食品科学]