东太湖水源水致嗅氨基酸以及常规与O3-PAC工艺的处理效能

Odor-related amino acids in East Tai Lake and its treatment technology

已有研究表明,某些氨基酸在氯化消毒过程中能形成有嗅味的醛类、腈类和N-氯代醛亚胺。在评价了天然水体中可能存在的20种氨基酸的产嗅强度的基础上,考察了东太湖各季节氨基酸种类、浓度变化,确定了东太湖水源优势氨基酸以及致嗅氨基酸的种类,研究了常规工艺和臭氧-活性炭工艺对东太湖水源水中氨基酸的去除规律。结果表明,东太湖水源水中的氨基酸种类和含量季节性差异较大,总氨基酸浓度及致嗅氨基酸的峰值均出现在秋季;常规工艺中,混凝沉淀对氨基酸去除起主要作用,秋季去除率为30.3%,砂滤出水氨基酸浓度有时会升高。臭氧-活性炭(O3-PAC)工艺对致嗅氨基酸的去除率为14.6%~55.8%,很不稳定,主要因为影响O3-PAC去除氨基酸的因素较多,故生产中需要对O3-PAC运行工况进行合理优化和严格管理。

Previous studies have shown that odorous aldehydes,nitriles and n-chloroaldimine can be formed during the chlorination process of some amino acids.Based on evaluation of the olfactory intensity of 20 kinds of amino acids that may exist in the natural water,this paper firstly investigated the change of amino acid concentration in different seasons in East Tai Lake,secondly determined the dominant amino acids and the kinds of olfactory amino acids,and finally studied the removal of amino acids from the source water of East Taihu Lake by conventional process and ozone activated carbon process.The result shows that the type and the content of amino acids in the source water of East Tai Lake vary greatly in different seasons and the peak values of total amino acids and olfactory amino acids appear in autumn.In the conventional process,coagulation and sedimentation play an important role in the removal of amino acids.The removal rate is 30.3%in autumn,and the concentration of amino acids in sand filtrate sometimes increases.Ozone activated carbon(O3-PAC)process can remove 14.6%~55.8% of the amino acids,which is very unstable.The main reason is that there are many factors affecting the removal of amino acids by o3pac,so the operation conditions of o-3-pac need to be reasonably optimized and strictly managed in production process.