FORMATION OF 2,4,6-TRICHLOROPHENOL AND 2,4,6-TRICHLOROANISOLE DURING TREATMENT AND DISTRIBUTION OF DRINKING-WATER

被引：38

作者：

KARLSSON, S ^{[1
]}

KAUGARE, S ^{[1
]}

GRIMVALL, A ^{[1
]}

BOREN, H ^{[1
]}

SAVENHED, R ^{[1
]}

机构：

[1] UNIV LATVIA,RIGA 226013,LATVIA

来源：

WATER SCIENCE AND TECHNOLOGY | 1995年 / 31卷 / 11期

关键词：

CHLORINATION; DRINKING WATER; GAS CHROMATOGRAPHY; OFF-FLAVOR; STRIPPING ENRICHMENT; 2,4,6-TRICHLOROANISOLE; 2,4,6-TRICHLOROPHENOL;

D O I：

10.1016/0273-1223(95)00462-V

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Biomethylation of 2,4,6-trichlorophenol to the potent off-flavour Compound 2,4,6-trichloroanisole has previously been found to cause taste and odour problems in drinking water. in the present study, bath compounds were detected in seemingly unpolluted surface waters. However, the highest, concentrations of 2,4,6-trichloroanisole in tap water were caused by the formation of 2,4,6-trichlorophenol during chlorine disinfection of drinking water and subsequent methylation of this compound in the distribution system. Analysis of samples from several sites in the investigated distribution systems showed that there was a substantial spatial and temporal variation of the concentration of both 2,4,6-trichloroanisole and its precursor.

引用

页码：99 / 103

页数：5

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