饮用水中溴酸盐的生成及控制进展

Progress of Formation and Control of Bromate in Drinking Water

作为常见的消毒副产物之一,溴酸盐由于经常在自然水体和处理水中被检出,逐渐受到人们的广泛关注。综述详细介绍了溴酸盐的生成机制、影响溴酸盐生成的因素以及目前对溴酸盐的控制方法。溴酸盐主要由溴离子(Br^(-))与臭氧分子(O_(3))、羟基自由基(HO^(·))和硫酸根自由基(SO_(4)^(·-))等发生一系列反应后生成,其中,HOBr/OBr^(-)是必不可少的中间产物。对于溴酸盐的控制,除了去除BrO_(3)^(-)前体物Br^(-),以及直接还原BrO_(3)^(-),通过调控含溴水氧化过程中HOBr/OBr^(-)的形成、减少BrO_(3)^(-)的生成也至关重要。

As a common disinfection by-product,bromate has received wide attention due to often being detected in natural water and treated water.Mechanism,influencing factors and current control measures to bromate formation are presented in this review in detail.Bromate formation mainly involves the sequential oxidation of bromide(Br^(-))by ozone(O_(3)),hydroxyl free radical(HO·)and sulfate free radical(SO_(4)^(·-)),in which HOBr/OBr^(-) is requisite intermediate.As for bromate control,in addition to removal of Br^(-) as BrO_(3)^(-) precursor and direct reduction of BrO_(3)^(-),it is also essential to minimize BrO_(3)^(-) formation by regulating HOBr/OBr^(-) formation during oxidation of Br^(-) containing waters.