摘要
三卤甲烷是饮水氯化消毒过程中的主要副产物,而且它对人身体有严重的伤害性,所以其含量的准确测定对消毒副产物产生情况的评价有重要意义。另外,三卤甲烷具有挥发性,不够稳定,且三卤甲烷生成反应并非瞬间的,而是在加氯一段时间后仍持续进行反应,生成量会随着反应时间的增加而增大,所以诸多因素影响三卤甲烷的测定准确性,例如检测时间、保存温度、加保存试剂等。因此,本文参考国家标准的同时通过实验对保存剂及保存方式进行研究,筛选出最佳保存条件及最佳检测时间。
Trihaiomethanes(THMs) during chiorination of drinking water is the main by-product,and it' s seriously harmful to the human body,so evaluate the exact determination of disinfection byproducts generated situation is important.In addition,THMs are volatile,unstable,and trihalomethane formation reaction is not instantaneous,but in the chlorine still ongoing response after a period of time,the production quantity increases with increasing reaction time,so many factors affect the measurement accuracy of THMs,Such as detecting time,storage temperature,and to save reagent,etc.Therefore,in this paper,on the basis of reference to the national standard and through the experiment,the best preservation condition and the best detection time were screened out by the research of the preservative and the preservation method.
出处
《现代食品》
2016年第11期74-78,共5页
Modern Food
关键词
三卤甲烷
保存条件
检测时间
Trihalomethanes
Preservation condition
Detection time
