饮用水中卤乙酸和三卤甲烷的形成及影响因素研究

以浙江省钱塘江流域的七种水源水为代表，分析了前体物、pH值、投氯量、氯化时间和温度等因素对氯化消毒副产物(DBPs)中三种卤乙酸(HAAs)和三种三卤甲烷(THMs)的影响，研究表明，总有机碳(TOC)和UV-254与HAAs前体物呈正相关，而与THMs前体物的相关性较差；在pH5-10的范围内，pH值对HAAs的形成影响较小，pH值愈高HAAs总量愈小，而对THMs的形成影响较大，THMs总量随pH值的增高而增大；HAAs和THMs的形成量与投氯量、氯化时间均呈正相关；在正常气温条件下，随温度的增加而增加。

STUDY ON THE EFFECT AND FORMATION OF TRIHALO-METHANES AND HALOACETIC ETHYL ACID IN DRINKING WATERS

THMs and HAAs, which are two types of disinfection by-products ( DBPs) , were studied in the water samples from Qiantang river in Zhejiang province. The results showed that haloacetic acids (HAAs) and trihalo- methane (THMs) are different with variable conditions of DBPs precursors, water temperature, applied chlorine dose, reaction time and pH. TOC and UV-254 had a high correlation with HAAs precursors, but low with THMs precursors. The total THMs concentration increases with increasing pH value in range of 5-10, but the total HAAs concentration slightly decreases with increasing pH value, the chlorine dose and reaction time have a functional relationship with the formation of HAAs and THMs, and the concentration of HAAs and THMs also increased with increasing temperature in the normal range.