摘要
为控制矿泉水中溴酸盐含量,采用改变臭氧浓度的方法,对添加溴离子的矿泉水、超纯水和自来水分别进行臭氧氧化5 min,观察臭氧氧化过程中臭氧、溴离子以及水质对溴酸盐生成的影响;同时利用向自来水中添加一定浓度溴离子的方法,研究CT值(Ozone Concentration×Contact Time,CT)对溴酸盐生成的影响。结果表明,随着臭氧浓度和溴离子浓度的增加,溴酸盐生成量增加。当臭氧质量浓度≥0.4 mg/L,添加相同浓度的溴离子时,矿泉水中生成的溴酸盐量大于自来水和超纯水中溴酸盐量。矿泉水不同,添加相同浓度的溴离子,生成的溴酸盐量也不同,但当臭氧质量浓度≥0.4 mg/L时,溴酸盐量均大于10μg/L。CT值增大导致溴酸盐生成量大幅增加。因此,可以通过降低臭氧浓度和溴离子浓度的方法,减少臭氧消毒中溴酸盐的生成量。
In order to decrease the bromate content in the mineral water,the effect of ozone, bromide,and water quality on bromate formation were investigated by using the different concentration bromide with different ozone concentrations for 5 min to ozonatedthe mineral waters, ultrapure water and drinking water.Meanwhile,drinking water with certain bromide was applied for the CT （ozone concentrationxcontact time,CT） effect on the bromate formation. It was found that with the increase of ozone and bromideeoncentrations ,the generated bromate increased. When ozone concentration was ≥0.4 mg/L,with the same bromide addition,the bromates generated in mineral water were more than that in ultrapure water and drinking water. At the same time,the bromate iwoduee（t in the 3 kinds of mineral waters were different,l）ut above 10 μg/L. The increase of CT value （ozone eoneentralionxeontact time,CT）led to the steep increase of generated bromate. Therefore,decreasing in the concenlralion of ozone and Dromide may minimize the formation of in ozone disinfection of mineral water.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2013年第12期1298-1302,共5页
Journal of Food Science and Biotechnology
基金
国家科技型中小企业技术创新基金项目(11C26244405503)
关键词
矿泉水
臭氧
溴离子
溴酸盐
mineral water, ozone, bromide, bromate
作者简介
张永清（1975-），女，河南社旗人，理学博士，许昌学院食品与生工学院讲师，主要从事食品微生物安全监测与控制的研究。E-mail：zyq336@163．com
通信作者：吴清平（1962-），男，广东梅州人，研究员，博士研究生导师，主要从事食品微生物安全方面的研究。E-mail：wuqp@163．com
