饮用水源水中致嗅物质去除技术研究进展  

Progress in Removal Technology of Taste and Odor Compounds-Geosmin and 2-MIB in Drinking Water Source

作　　者：史嘉璐[1] 龙超[1] 李爱民[1] 

机构地区：[1]污染控制与资源化研究国家重点实验室,南京大学环境学院,江苏南京210046

出　　处：《环境科学与技术》2012年第3期122-126,共5页Environmental Science & Technology

基　　金：国家自然科学基金重点项目资助(50938004);江苏省“青蓝工程”资助

摘　　要：土臭素和2-甲基异莰醇是饮用水中存在的主要致嗅味物质,活性炭吸附是目前研究最多、应用最广泛的嗅味物质去除技术,文章重点介绍了影响活性炭吸附的各种因素,对化学氧化法和生物降解法去除嗅味物质的研究进展进行了简述。Geosmin and 2-MIB are main compounds causing taste and odor problem in drinking water. Activated carbon has been widely used as an adsorbent to remove odor compounds in drinking water. Effects of various factors on adsorption characteristics of activated carbon for taste and odor compounds were introduced, chemical oxidation and biodegradation technology for removing taste and odor compounds were also reviewed.

关 键 词：嗅味物质 饮用水 吸附法 化学氧化法 生物降解法 

分 类 号：X703[环境科学与工程—环境工程]