【摘要】：消毒副產(chǎn)物（DBPs）問題是全球關注的水質安全問題。我國2006年頒布的飲用水水質標準首次將三氯乙醛（CH）列入其中，但目前國內甚少開展相關研究，對于其影響因素沒有明確的結論，缺少全面的針對性控制指導方法。而深圳的水源水質特征、水處理工藝、以及區(qū)域、氣候條件等特點，往往易存在較大的CH超標風險。常規(guī)控制DBPs方式缺乏針對性，很難達到水廠生產(chǎn)中要求的經(jīng)濟高效的目標。因此，本文旨在針對深圳地區(qū)水源水質特點，水處理工藝條件的基礎上，開展對飲用水中CH生成特性與控制技術的研究，為預防及處理深圳市給水廠CH超標狀況提供技術指導。 本文以深圳水庫原水為重點研究對象，探討加氯量、pH值、水溫等因素對CH生成的影響，為形成控制方案提供指導。研究強化混凝、粉末活性炭、改變消毒劑的投加方式和類型、活性炭濾池等方法對CH的控制效果。得到主要成果如下： （1）實驗室模擬氯化條件下氯投加量、反應時間、pH值、水溫對CH生成的影響為：CH的生成量隨投氯量的增加而增大，不同水源不同季節(jié)平衡濃度不同；pH值7.5時，CH的生成量最高；隨反應時間延長CH生成量增大，24h濃度達到最大值；反應溫度小于20℃時CH生成量隨溫度改變不大，，溫度高于30℃生成量顯著增加；CH同三鹵甲烷（THMs）生成量線性相關，皮爾遜系數(shù)為0.878。 （2）以現(xiàn)有水廠工藝為依托，篩選出切實可行的控制方法，以實驗室小試的條件下研究調整加氯方式、氯胺消毒、高錳酸鉀替代前加氯、粉末活性炭吸附CH前體物、強化混凝5種方法對CH的控制效果，得出：前加氯量是控制出廠水中CH含量的重要因素；前加0.5mg/L高錳酸鉀工藝出廠水CH含量比前加氯0.8mg/L工藝的低43.7%；50mg/L的粉末活性炭濃度為吸附CH前體物的近飽和量，20~30min的接觸時間能夠保證CH前體物有效去除；當聚合氯化鋁（PAC）投加量增加到4mg/L時，前體物去除率最大，為65.3%；PAC投加量為2mg/L時，pH值為7時CH前體物去除率達到最大值57.6％，投加助凝劑聚丙烯酰胺（PAM）有助于混凝去除CH前體物。 （3）以實驗室小試的控制結論為指導，在南山水廠進行生產(chǎn)性實驗，對水廠原工藝各階段CH及其前體物進行調查并通過改變工藝研究各方法對CH的控制情況，得出：CH隨工藝流程的推進而增加，混凝沉淀是去除前體物的關鍵步驟，去除率為22.5%。CH生成率（出廠水CH生成量比原水CH生成勢）從低到高的順序為：粉炭、前加氯0mg/L、粉炭+高錳酸鉀、高錳酸鉀、原工藝（前加氯0.3mg/L）、前加氯0.6mg/L，數(shù)值為：5.4%、6.7%、8.4%、14.0%、27.6%、62.2%。 （4）在沙頭角水廠進行生產(chǎn)性實驗，研究活性炭濾池對CH及其前體物的去除效果，得出：活性炭濾池能有效去除水中已生成的CH，平均去除率為37.6%，而含氯水經(jīng)過砂濾池后CH濃度明顯升高�；钚蕴繛V池對CH前體物的平均去除率為25.3%，明顯高于砂濾池的9.6%，且去除效果穩(wěn)定。
[Abstract]:Disinfection by-product (DBPs) is a global concern about water quality safety. Trichloroacetaldehyde (CH) was first listed in the drinking water quality standard issued in China in 2006, but at present, there are few related studies in our country, there is no clear conclusion on its influencing factors, and there is no comprehensive targeted control guidance method. However, the characteristics of water quality, water treatment process, regional and climatic conditions in Shenzhen are apt to lead to higher risk of CH exceeding the standard. Due to the lack of pertinence in conventional DBPs control, it is difficult to achieve the economic and efficient target required in water plant production. Therefore, the purpose of this paper is to study the characteristics and control technology of CH in drinking water based on the characteristics of water quality and the technological conditions of water treatment in Shenzhen area, so as to provide technical guidance for the prevention and treatment of CH exceeding the standard in Shenzhen water supply plant. This paper focuses on the study of raw water of Shenzhen Reservoir, discusses the influence of chlorine addition, pH value and water temperature on the formation of CH, and provides guidance for the formation of control scheme. The control effect of enhanced coagulation, powdered activated carbon, changing the dosage and type of disinfectant and activated carbon filter on CH was studied. The main results are as follows: (1) the effects of chlorine dosage, reaction time, pH value and water temperature on the formation of CH under simulated chlorination in laboratory are as follows: the amount of CH is increased with the increase of chlorine dosage. The equilibrium concentrations of different water sources are different in different seasons. When the pH value was 7.5, the yield of CH was the highest, the amount of CH increased with the increase of reaction time, and the concentration of CH reached the maximum at 24 h. When the reaction temperature was less than 20 鈩

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