饮用水中三卤甲烷的形成与控制技术回顾与展望

The Formation and Control Technology of Trihalomethanesin Drinking Water

由于三卤甲烷化合物(THMs)对肝脏、肾脏和消化系统具有致癌作用,因此饮用水中THMs的形成和控制越来越引起人们的关注.本文主要从THMs的暴露途径、生成机理、影响因素和控制技术等几方面对国内外有关THMs的研究进展进行了具体论述,并在此基础上对其今后的研究重点进行了展望.

The presence of Trihalomethanes (THMs) in drinking water has attracted more and more attention of researchers and common people, because of the potential carcinogenic activity of these substances on human health. Important pathways for THMs exposure, THMs formation mechanism, the effects of many factors such as precursor type and concentration, chlorine dosage, temperature, pH, bromide, and reaction time on THMs formation, and control technology of THMs are discussed in this paper. THMs are mainly taken by people through alimentary canal (drinking water), breath ((air)) and skin. In general, the production of THMs increases with rising precursor concentration, chlorine dose, temperature, pH, bromide concentration, and contact time. Furthermore, many kinetic or mechanic models are developed to describe and predict the formation of THMs. The removal of THMs precursors, changing disinfector, and the elimination of THMs after chlorination are effective methods to decrease the concentration of THMs in drinking water. However, all these methods have some limiting factors in reality. Therefore, further researches are still needed to clarify the formation mechanism and to find a feasible control technology.