煮沸对自来水有机浓集物致突变性的影响  

A Study on the Change of Mutage nicity of Organic Concentrates from Tap Water Treated by Boiling

作　　者：陈波林[1] 周晓蓉[1] 邱向红[1] 甘卉芳[1] 纪峰 

机构地区：[1]哈尔滨医科大学公共卫生学院,150001 [2]哈尔滨市自来水公司科研所

出　　处：《环境与健康杂志》1992年第3期97-100,共4页Journal of Environment and Health

摘　　要：本文通过Ames试验观察了以地面水为源水的H市自来水,经煮沸后其致突变性的变化情况。结果见到,自来水有机浓集物的致突变活性,随着沸腾持续时间的延长而上升。经色/质谱仪分析,亦见有新的化合物生成。In H city tap water is supplied from surface water source. The mutagenicity of its organic concentrates was tested ( with Ames test ) , and the change of mutagenicity level of tap water treated by boiling was observed. The results showed that the mutagenicity level of organic concentrates from tap water was increased in the wake of prolonging boiling. It was demonstrated through GC/MS analysis that new compounds appeared in boiled water.

关 键 词：煮沸 自来水 致突变性 监测 

分 类 号：X832.01[环境科学与工程—环境工程]