溴酸盐的形成机制与控制方法研究进展  

REVIEW ON BROMATE FORMATION MECHANISM AND THE CONTROL STRATEGIES IN DRINKING WATER

作　　者：鲁金凤[1] 张勇 王艺[1] 钱敏蕾[1] 王冬[1] 倪磊[1] 

机构地区：[1]南开大学环境科学与工程学院,天津300071 [2]山东省工程咨询院,山东济南250013

出　　处：《水处理技术》2010年第11期5-10,共6页Technology of Water Treatment

基　　金：天津市应用基础及前沿技术研究计划项目(10JCYBJC03500);南开大学青年教师及海外留学归国人员研究资助项目(65010371);国家大学生创新性实验计划项目(101005537)

摘　　要：臭氧氧化过程中产生的溴酸盐副产物近年来引起了人们的广泛关注,溴酸盐的问题已经成为目前臭氧大规模应用于饮用水中的最大制约因素。本文阐述了关于溴酸盐的形成机理、主要影响因素及控制方法的研究进展。现有的加氨(氯氨)、降低pH、加过量H2O2、加·OH清除剂和HOBr清除剂等抑制BrO3-生成的方法和活性炭吸附、UV辐射、光催化等去除BrO3-的方法,在实际应用中各有利弊,都在一定程度上存在一定的局限性。根据现有这些控制BrO3-的方法的不足之处,本文提出了溴酸盐控制领域今后研究的主要方向和需解决的问题。More attention has been paid on the bromate formation during ozonation of the drinking water in recent years. The problem of bromate formation has become the biggest constraint for a large-scale application of ozone in drinking water currently. The related research are summarized,including bromated formation mechanism,influence factor and the control strategies. The existing treatment options for minimizing bromate formation （i.e.,am monia addition,pH depression,excessive hydrogen peroxide addition·OH scavenging,and scavenging or reduction of HOBr） and bromate removal （i.e.,adsorption of activated carbon,UV radiation and photocatalysis） have their own advantages and disadvantages in practical applications. All of these methods have some limitations to some extent. In view of the disadvantages of these control strategies,the issues and the problems that need to be resolved for bromate control in the future are proposed.

关 键 词：溴酸盐 形成机理 控制方法 臭氧 饮用水 

分 类 号：TU991.2[建筑科学—市政工程]