饮用水中致嗅物质的去除技术和应急措施研究  

Removal and Emergency Measures of Substance-induced Olfactory in Drinking Water

作　　者：张晓勇[1,2] 张金池[1] 于波[3] 

机构地区：[1]南京林业大学林学院,江苏南京210037 [2]江苏省环境应急与事故调查中心,江苏南京210036 [3]江苏省环境监测中心,江苏南京210036

出　　处：《环境科学与管理》2015年第9期142-145,共4页Environmental Science and Management

摘　　要：为了解饮用水中异味的来源和常用去除技术,在文献调研的基础上,介绍了饮用水中致嗅物质的来源,分析了饮用水异味的常用去除技术:吸附法、化学氧化法和生物处理法,总结了三种方法的优缺点。最后,结合江苏省环境应急所开展的工作,阐述了饮用水源地异味事件的应急处置过程,为应对工作提供参考。多部门合作和专家参与是处置过程中不可缺少的环节。In order to understand the source of the odor in drinking water and removal techniques, this paper introduced the olfactory source in drinking water on the basis of literature survey, then introduced the drinking water odor removal techniques that are commonly used. The advantages and disadvantages of adsorption, chemical oxidation and biological treatment methods are summarized. At last, emergency handling process of drinking water sources odor events are described combined with the actual practice in Jiangsu environmental emergency works. The multi - sectorial cooperation and participation of experts in the disposal process are an indispensable part.

关 键 词：饮用水 致嗅物质 去除 应急处置 

分 类 号：X832[环境科学与工程—环境工程]