太湖某饮用水厂嗅味物质迁移特征解析

Analysis on Migration Characteristics of Odor and Taste Compounds in a Drinking Water Plant in Taihu Lake

针对近年来水源地嗅味物质频发、严重威胁饮用水水质安全的问题,对太湖某饮用水厂进行了从原水到出厂水的全流程检测,分析了原水中嗅味物质的来源、含量变化及其与水环境因子的相关性,并探究了其在水处理工艺中的去除规律。原水中的主要致嗅物质为β-紫罗兰酮(β-Ion)、2,4,6-三氯苯甲醚(TCA)、二甲基三硫醚(DMTS)以及β-环柠檬醛(β-cyc),其主要源于藻类活动以及有机物的降解。DMTS含量与TCA含量呈极显著正相关,且均与氨氮含量呈显著正相关;β-Ion含量与CODMn含量呈显著正相关,并与叶绿素a(Chl-a)含量和UV254值呈极显著正相关。在饮用水厂处理工艺中,臭氧和生物预处理对TCA和β-cyc有一定去除效果;生物活性炭滤池对主要嗅味物质具有较好的去除效果;超滤膜过滤可对DMTS与TCA进一步去除。另外,在预处理、原水长距离输送、臭氧处理和清水池储存等过程中均存在嗅味物质含量回升的问题,应受到重点关注。

In recent years,the frequent occurrence of odor and taste compounds in water sources has seriously threatened the safety of drinking water quality. A drinking water plant in Taihu Lake was monitored from the raw water to the treated water. The source,content and correlation with water environmental factors of taste and odor compounds in raw water were analyzed,and their removal rules in the water treatment process were explored. The main odor and taste compounds in the raw water wereβ-Ion,TCA,DMTS,and β-cyc,which mainly originated from algae activity and organic matter degradation. The content of DMTS was significantly positively correlated with that of TCA,and they were both significantly positively correlated with NH3-N content. The content of β-Ion was significantly positively correlated with CODMncontent,and extremely significantly positively correlated with the Chl-a content and UV254. In the drinking water treatment process,ozone and biological pretreatment only had a certain removal effect on TCA and β-cyc. The biological activated carbon filter had a good effect on removing the main odor and taste compounds. Ultrafiltration membrane filtration could further remove DMTS and TCA. In addition,the content of odor and taste compounds increased in the process of pretreatment,raw water long-distance transportation,ozonation and clean water storage,which should be paid more attention to.