Original high hydrocarbon groundwater represents a kind of groundwater in which hydrocarbon concentration exceeds 0.05 mg/L. The original high hydrocarbon will significantly reduce the environment capacity of hydrocarbon and lead environmental problems. For the past 5 years, we have carried out for a long-term monitoring of groundwater in shallow Triassic aquifer in Northwest Guizhou, China. We found the concentration of petroleum hydrocarbon was always above 0.05 mg/L. The low-level anthropogenic contamination cannot produce high hydrocarbon groundwater in the area. By using hydrocarbon potential, geochemistry and biomarker characteristic in rocks and shallow groundwater, we carried out a comprehensive study in Dalongjing (DLJ) groundwater system to determine the hydrocarbon source. We found a simplex hydrogeology setting, high-level water–rock–hydrocarbon interaction and obviously original hydrocarbon groundwater in DLJ system. The concentration of petroleum hydrocarbon in shallow aquifer was found to increase with the strong water–rock interaction. Higher hydrocarbon potential was found in the upper of Guanling formation (T2g3) and upper of Yongningzhen formation (T1yn4). Heavily saturated carbon was observed from shallow groundwater, which presented similar distribution to those from rocks, especially from the deeper groundwater. These results indicated that the high concentrations of original hydrocarbon in groundwater could be due to the hydrocarbon release from corrosion and extraction out of strata over time.
Acrylamide (AA) is a potential human carcinogen, genotoxicant, and neurotoxicant. Thus, the aim of this study was to examine the ability of mercapto flavor compounds to remove AA released from consumer packaging into food products. Four mercapto flavor compounds including 1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol were employed to extract AA in model system using high temperature and low humidity. Our study showed that mercaptans were effective in eliminating AA in our model system. In order to remove 0.2 μmol AA, the optimal conditions in the reaction system were mercaptan flavor chemicals at 5 μmol, temperature 180 °C, and reaction time 25 min. In the presence of a higher pH, the greater was the amount of AA eliminated. Evidence indicates that employment of mercapto flavor chemicals under certain temperature and pH conditions is a reliable method to remove any unwanted AA from food products. 相似文献