饮用水中消毒副产物1,1-二氯丙酮的形成机制

发布时间：2018-05-29 02:55

  本文选题：消毒副产物 + -二氯丙酮　； 参考：《环境科学》2015年05期

【摘要】：采用气相色谱/质谱法,以甲基叔丁基醚为萃取剂,1,2-二溴丙烷为内标物,建立了消毒副产物1,1-二氯丙酮(DCAce)的测定方法.以L-亮氨酸为前体物,考察了DCAce的形成过程和影响因素.结果表明,当氯胺投加量在5~30 mg·L-1范围内,DCAce的生成量随着氯胺投加量的增加而增加;DCAce的生成量随着p H的增大而逐渐减小,在酸性条件下DCAce的生成量比中性和碱性条件下高;在15~35℃范围内,温度对DCAce生成量的影响较明显,生成量随着温度的升高而增加;L-亮氨酸形成DCAce的过程包括8个步骤,经过取代、氧化、断键、氨基重氮化和还原等一系列复杂的反应后,最终形成DCAce.
[Abstract]:A method was developed for the determination of disinfection by-product 1h2- dichloroacetone by gas chromatography / mass spectrometry with methyl tert Ding Ji ether as extractant and dibromopropane as internal standard. The formation process and influencing factors of DCAce were investigated with L-leucine as precursor. The results showed that when the dosage of chloramine was in the range of 5g / L, the amount of DCAce was increased with the increase of chloramine dosage, and the production of DCAce was higher than that of neutral and alkaline in acidic condition. The effect of temperature on DCAce production is obvious in the range of 15 ~ 35 鈩，

本文编号：1949221