真菌氯(胺)消毒过程中消毒副产物的形成特征

Characterization of formation of disinfection by-products during chlor(am)ine disinfection of filamentous fungi

以饮用水中常见的3种丝状真菌(黑曲霉、黄曲霉和波兰青霉)及大肠杆菌为研究对象,采用氯和氯胺作为消毒手段,探究消毒过程中消毒副产物(DBPs)的形成规律.结果表明,由于细胞成分及与消毒剂反应活性的差异,4种微生物形成DBPs的潜能不同,顺序为:黑曲霉>黄曲霉>青霉>大肠杆菌,氯消毒过程DBPs的产率分别为73.4,66.3,47.7,27.0μg/mgC,氯胺过程为17.4,14.5,10.4,7.7μg/mgC.曲霉氯消毒形成的DBPs更多来源于细胞壁,细胞壁成分中,黑色素对形成DBPs贡献远高于几丁质和葡聚糖,且对卤乙酸(HAAs)形成的贡献最大;青霉和细菌经消毒形成的DBPs更多来源于细胞内容物.曲霉氯(胺)消毒形成DBPs的种类和浓度受到消毒剂量、pH值、温度及溴离子浓度的影响.

This study investigated the formation patterns of disinfection by-products(DBPs)during the disinfection process using chlorine and chloramine as disinfectants.We focussed on three common filamentous fungi found in drinking water—Aspergillus niger,Aspergillus flavus,and Penicillium polonicum—along with Escherichia coli.The research revealed differences in DBP formation potential due to variations in cellular composition and reactivity with disinfectants.The order of microbial DBP formation potential was as follows:A.niger>A.flavus>P.polonicum>E.coli.The chlorine disinfection process yielded DBP concentrations of 73.4,66.3,47.7,and 27.0μg/mgC for these microorganisms,while the chloramine process resulted in concentrations of 17.4,14.5,10.4,and 7.7μg/mgC,respectively.Notably,DBPs formed by Aspergillus species were primarily derived from cell walls during chlorine process,among the cell wall components of Aspergillus,melanin played a significant role in DBP formation,surpassing chitin and glucan,particularly in the case of haloacetic acids(HAAs).In contrast,DBPs formed by P.polonicum and bacteria predominantly originate from cellular contents,with their relative contributions less influenced by the disinfection method.Additionally,the type and concentration of DBPs formed by Aspergillus were influenced by disinfectant dosage,pH,temperature,and bromide ion concentration.