饮用水中臭和味问题分析及去除方法  

Review on the analysis and removal methods of taste and odor compounds in drinking water

作　　者：黄璐[1] 李树平[1] 周巍巍[1] 侯玉栋[1] 

机构地区：[1]同济大学环境科学与工程学院,上海200092

出　　处：《给水排水》2012年第2期114-119,共6页Water & Wastewater Engineering

基　　金：国家水体污染控制与治理科技重大专项(2008ZX07421-0067)

摘　　要：系统阐述了近年来国内外饮用水臭味问题的相关研究。首先,详细阐明了饮用水中臭和味的重要来源;其次,从感官、仪器、综合分析法等三个方面,简述了臭味物质的定性和定量检测技术,指出了制定滤后水、出厂水、管网水及二次供水中致臭物质量化标准限值的必要性和紧迫性;最后,根据臭和味的来源,提出了相应的解决方法与措施。Studies on taste and odor problems （T;O） are reviewed. Firstly, this paper elucidates the sources of T;O in drinking water. Secondly, from the aspects of sensory, equipment and comprehensive analysis method, paper outlines the qualitative and quantitative detection technology of taste and odor and points out the necessary and emergency of setting up the odorants limit criteria for the filtered water, treated water, pipe water, and secondary supply water. Finally, according to the sources of taste and odor, the corresponding solution and measures are brought forward.

关 键 词：饮用水 臭和味 来源 检测 去除 

分 类 号：TU991.25[建筑科学—市政工程]