典型有机氮化物对卤乙酸生成量和耗氯量的影响

Effects of Typical Organic Nitrogen Compounds on Haloacetic Acid Formation and Chlorine Consumption

以自来水厂的滤后水为处理对象,研究了甘氨酸、半胱氨酸、赖氨酸、亮氨酸、天门冬氨酸和甲胺等6种典型有机氮化物对饮用水消毒过程中卤乙酸生成量和耗氯量的影响。结果表明,有机氮化物的存在会强化消毒过程中卤乙酸的生成,且卤乙酸生成量的增值与有机氮化物的含量呈正相关,同时与有机氮化物的性质和水体的pH有关;有机氮化物的存在还会使耗氯量增加,增值与有机氮化物含量成正比。有机氮化物强化卤乙酸生成的原因可能是:耗氯量的升高使得水中天然有机物与氯反应而生成的卤乙酸量增加;有机氮化物自身在氯化过程中生成了卤乙酸。

Taking the filtered water from waterworks as treatment object, the effects of six kinds of typical organic nitrogen compounds including glycine, cysteine, lysine, leucine, aspartic acid and methyl amine on haloacetic acid （HAA） formation and chlorine consumption in drinking water chlorination were investigated. The results show that the presence of organic nitrogen compounds can enhance the HAA formation in the chlorination, and the increment of HAA formation is directly proportional to the content of organic nitrogen compounds and related to the characteristics of organic nitrogen compounds and water pH. The increase in chlorine consumption is caused by organic nitrogen compounds, and its increment is directly proportional to the content of organic nitrogen compounds. The enhancement mechanism of organic nitrogen compounds on HAA formation is： ① The increase in chlorine consumption enhances the HAA formation in the reaction between chlorine and NOM; ② Organic nitrogen compounds form HAA in chlorination of filtrated water themselves.