水中嗅味评价与致嗅物质检测技术研究进展

Research Progress in Evaluation of Tastes and Odors Compounds in Water and Their Detection Technology

随着我国新的《生活饮用水卫生标准》(GB5749—2006)的颁布实施和2007年5月太湖水危机事件的暴发,水中嗅味问题成为人们关注的热点。通常情况下,水中致嗅物质的嗅阈值浓度(OTC)极低并且致嗅物质组成非常复杂,因而对水中致嗅物质的定量分析比较困难。从感官分析法、仪器分析法和综合分析法三个主要方面介绍了国内外对水中嗅味评价及致嗅物质检测技术的研究进展。详细介绍了各自的测试方法和机理,并分析了其适用的范围和优、缺点,指出了今后的研究方向。

With the enactment and implementation of new Standards for Drinking Water Quality （ GB 5749 - 2006） of China and the eruption of Taihu Lake water risk in May 2007, the taste and odor problems in water have become a hot issue. Generally, the odor threshold concentrations of taste and odor compounds in water are very low, their composition is very complicated, and their quantitative analysis is difficult. The research progress in evaluation of taste and odor compounds in water and their detection technology at home and abroad is reviewed in three main aspects of sensory, instrument and integration analysis methods. The main detection methods and their principle are introduced in detail. The applicability and limitations of these methods are analyzed, and the future research directions are pointed out.