2种氨基酸氯化生成三卤甲烷的影响因素研究

Study on Influencing Factors of Chlorination of Two Amino Acids to Form Trihalomethane

选取酪氨酸(Tyr)与色氨酸(Trp)为前驱物进行模拟氯化消毒实验,用顶空-固相微萃取法(HS-SPME)萃取4种三卤甲烷(THMs),并用气质联用仪测试分析不同操作条件下THMs的生成量。结果表明,2种氨基酸Tyr与Trp在氯化过程中均表现出有较强的THMs生成能力,但是存在一定的差异。反应时间、投氯量、Br-含量、温度和pH等操作条件对THMs生成能力、THMs种类以及溴参入因子(BIF)有明显影响。Br-含量增加会改变THMs种类,会促进Br-THMs的生成抑制Cl-THMs的生成。而随着时间、投氯量、温度和pH的增加,THMs生成量和BIF均有不同程度的增加。

Tyrosine(Tyr)and tryptophan(Trp)were used as precursor to simulate chlorination.Head space-solid phase micro-extraction(HS-SPME)was applied to extract 4 THMs,and gas chromatograph-mass spectrometer(GC-MS)was used to analyzed the THMs production under different operating conditions.The results showed that,two amino acids showed strong THMs formation potential with obvious differences during chlorination.Operating conditions such as reaction time,chlorine dosage,Br-content,temperature,and pH had significant effects on THMs formation potential,THMs species,and bromine incorporation factor(BIF).Increasing Br-content would result the transformation of THMs species,namely,to promote the formation of Br-THMs and inhibit the formation of Cl-THMs.With the increase of reaction time,chlorine dosage,temperature and p H,the THMs production and BIF increased to varying degree.