饮用水中典型嗅味问题及其研究进展  

Research Progress on Typical Taste and Odor Problems in Drinking Water

作　　者：郭庆园 王春苗 于建伟[2,3] 丁成 陈天明[1] 李朝霞[1] 李璇[1] 马卫星 杨敏[2,3] GUO Qing-yuan;WANG Chun-miao;YU Jian-wei;DING Cheng;CHEN Tian-ming;LI Zhao-xia;LI Xuan;MA Wei-xing;YANG Min(College of Environmental Science&Engineering,Yancheng Institute of Technology,Yancheng 224051,China;Key Laboratory of Drinking Water Science and Technology,Chinese Academy of Sciences,Beijing 100085,China;University of Chinese Academy of Sciences,Beijing 100049,China)

机构地区：[1]盐城工学院环境科学与工程学院,江苏盐城224051 [2]中国科学院饮用水科学与技术重点实验室,北京100085 [3]中国科学院大学,北京100049

出　　处：《中国给水排水》2020年第22期82-88,共7页China Water & Wastewater

基　　金：国家自然科学基金资助项目(21707117、51778602);中国博士后科学基金资助项目(2018M631602);国家水体污染控制与治理科技重大专项(2015ZX07406001、2017ZX07207004)。

摘　　要：嗅味是评价饮用水水质的最直观指标之一,有效识别饮用水中的嗅味、解析嗅味产生原因以及控制嗅味,对供水行业的水质管理具有重要的意义。对饮用水中常见的嗅味类型、产生原因以及针对性的控制技术进行了总结,全面阐述了从源头到龙头过程中土霉味、腥臭味、化学味等嗅味的产生条件以及吸附、氧化、生物降解等去除技术,旨在为供水行业内饮用水嗅味预判、干预和控制提供一定的借鉴和参考。The taste and odor is one of the most obvious indexes to evaluate drinking water quality.It is important for water quality management of waterworks and water supply industry to identify,evaluate and analyze,and control the taste and odor and corresponding compounds in drinking water.In this paper,the frequently-occurred types and origins of the taste and odor in drinking water,and the removal technology were reviewed.The generation of the taste and odor,including musty,septic and chemical,etc.,as well as the removal techniques of adsorption,oxidation and biodegradation,are expounded from source water to tap water,so as to provide a reference for prediction,intervention and control in drinking water.

关 键 词：饮用水 土霉味 腥臭味 鱼腥味 化学味 嗅味物质 

分 类 号：TU991[建筑科学—市政工程]