水源地水体嗅味产生原因及去除方法探析  

Analysis on the Causes of Smell and Taste in Water Source Areas and Its Removal Methods

作　　者：李耀强 金敬慈 严爱兰[1] 

机构地区：[1]浙江水利水电学院,浙江省农村水利水电资源配置与调控关键技术重点实验室,浙江 杭州

出　　处：《环境保护前沿》2023年第1期131-134,共4页Advances in Environmental Protection

摘　　要：针对近几年,水体嗅味问题的日益加剧,饮用水嗅味问题已经成为社会关注的热点。饮用水中嗅味问题主要来源于土臭素和2-甲基异莰醇,本文对这两种物质的来源,以及处理办法进行了叙述,主要从物理吸附、化学氧化、生物降解和组合工艺这几种技术进行分析,阐述了各处理办法之间的优缺点。In recent years, the problem of smell and taste of water body has become increasingly serious, and the problem of smell and taste of drinking water has become a hot spot of social concern. The odor problem in drinking water mainly comes from geosmin and 2-methylisoborneol. This article de-scribes the source of these two substances and the treatment methods, mainly from the aspects of physical adsorption, chemical oxidation, biodegradation and combined process. Several techniques are analyzed, and the advantages and disadvantages of each treatment are described.

关 键 词：土霉味 二甲基异莰醇 土臭素 

分 类 号：G63[文化科学—教育学]