烹饪过程中氯代溴代碘代类三卤甲烷生成的影响因素  

Influencing Factors of Formation of Cl/Br/I-THMs under Simulated Cooking Conditions

作　　者：李明阳 Li Mingyang(Shenyang Research Institute of Chemical Industry Design M Engineering Co.,Ltd.Shenyang 110021,China)

机构地区：[1]沈阳化工研究院设计工程有限公司,辽宁沈阳110021

出　　处：《净水技术》2018年第6期21-28,共8页Water Purification Technology

基　　金：国家自然科学基金(21277005)

摘　　要：饮用水消毒过程中产生的THMs在一定条件下会对人体产生致癌、致畸、致突变性,其中I-THMs的毒性要远大于BrTHMs和Cl-THMs。通过模拟烹饪过程,评估日常饮食THMs暴露风险,主要研究加热温度、食盐浓度以及余氯量对日常烹饪过程中THMs生成的影响。研究结果表明:I-THMs、THMs(Cl/Br-THMs)均随余氯的增加而增加;I-THMs随食盐浓度的增加而增加,THMs(Cl/Br-THMs)随食盐浓度的增加而减少;I-THMs随加热温度增加而降低,THMs(Cl/Br-THMs)随温度先增加后降低,峰值在65℃。营养物质的加入会增加I-THMs和THMs(Cl/Br-THMs)的生成。含KIO_3的食盐比含KI的食盐生成的消毒副产物少,应严格控制食盐的加入量和种类。建议烹饪过程应尽量在高温敞开系统进行,同时严格把关用户端的余氯量,从而减少消毒副产物的生成。THMs formation during drinking water disinfection may cause mutagenesis,carcinogenesis and teratogenesis to human under some conditions. The toxicity of I-THMs is much higher than chlorinated and brominated disinfection by-products. This study evaluates the exposure risk of dairy diet by modeling cooking processes,mainly studies the effect of heating temperature,table salt concentration and residual chlorine on THMs formation. When residual chlorine increases,I-THMs and THMs（ Cl/Br-THMs） both increase. When the concentration of table salt increases,I-THMs increase while THMs（ Cl/Br-THMs） decrease. When the temperature raises,I-THMs decrease while THMs（ Cl/Br-THMs） first increase then decrease,the peak value occurs at temperature of 65 ℃. I-THMs and THMs（ Cl/Br-THMs） both increase with the adding of glucose. As the species and amount of I-THMs formation are more favorable to table salt containing KI than that containing KIO_3,choosing table salt containing KIO_3 and controlling the adding amount of it are necessary.Cooking in open and high temperature is recommended. Also,the residual chlorine in water supply should be re-evaluated in view of DBPs（ especially I-THMs） formation in cooking.

关 键 词：碘代三卤甲烷 加热温度 食盐浓度 余氯量 碘化钾 碘酸钾 

分 类 号：TU991[建筑科学—市政工程]