| 不同有机基质诱发的水体黑臭及主要致臭物(VOSCs)产生机制研究 |
| 摘要点击 4402 全文点击 2007 投稿时间：2011-11-12 修订日期：2012-02-13 |
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| 中文关键词 有机基质 黑臭 含硫氨基酸 挥发性有机硫化物 硫酸还原菌 产甲烷菌 |
| 英文关键词 organic matrix black water bloom sulfur-containing amino acid volatile organic sulfur compounds (VOSCs) sulfate-reducing bacteria(SRB) methanogenic bacteria |
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| 中文摘要 |
| 目前在研究湖泛发生方面还主要停留在视觉(黑色)水平,嗅觉(臭味)因为更加难以判断,有关致臭机制及致臭物质的研究仍停留在检测分析和理论假设方面,缺乏有效的证据证实. 采用自制室内模拟装置研究不同有机基质作用下黑臭发生的情况,以确定挥发性有机硫化物(VOSCs)的前驱物并初步研究其降解机制. 结果表明,有机物只要达到一定负荷水平(1.0 g·L-1)对水体均有致黑作用,但含硫有机物能使水体在 7~13 d就变黑,而不含硫有机物需要 13 d以上才能使水体变黑,且含硫有机物能使水体颜色变得更深 (最高色度值达 410度以上). 只有含硫有机物才具有致臭作用,其中二甲基二硫醚(DMDS)、二甲基三硫醚(DMTS)和二甲基四硫醚(DMTeS)是黑臭水体主要的致臭物质. 根据蛋氨酸降解产生的 VOSCs情况,可确定蛋氨酸为 VOSCs的主要前驱物. 蛋氨酸以生物降解为主,硫酸还原菌(SRB)是水环境中重要的蛋氨酸降解菌之一,添加 SRB使蛋氨酸快速分解为以 DMDS、DMTS和 DMTeS为主的 VOSCs,降解率在第 35 d高达 95%,并使黑臭暴发的时间从 13 d提前至 8 d; 产甲烷菌对蛋氨酸降解有抑制的趋势,其大量存在可能会抑制小分子硫化物的形成,因此添加甲烷菌抑制剂使黑臭暴发时间提前 1 d. 非生物降解是蛋氨酸降解的次要途径,仅能使蛋氨酸发生初步降解而水体始终未变黑. |
| 英文摘要 |
| Self-made glass reactors were employed to study the occurrence of black water bloom induced by different types of organic matters, to clarify the precursor of volatile organic sulfur compounds (VOSCs), and then to preliminarily study its degradation mechanisms under laboratory-controlled conditions. Our research indicated that provided organic matrix were as high as 1.0 g·L-1, all organic matters could blacken the lake water regardless of sulfur appearance or not. However, compared with sulfur-free compounds that took more than 13 d to blacken the water, sulfur containing materials could accelerate the occurrence of black color to 7-13 d and increase the water chromaticity to above 410 which causing offensive odor consisted chiefly of DMDS, DMTS and DMTeS. Based on the function of methionine on the production of VOSCs, methionine was identified to be the precursors of VOSCs. Methionine was readily broke down by sulfate-reducing bacteria (SRB) (also other bacteria) (at 95% with the duration of 35 d) to produce hydrogen sulfide, methanethiol, and dominantly dimethylpolysulfides such as DMDS, DMTS and DMTeS. And the occurrence of black color had been advanced from 13 d to 8 d. Methanogenic bacteria slightly inhibited the degradation of methionine and reduced the evolution of sulfide. Therefore, the addition of methanogenic bacteria inhibitor set the formation of black color ahead by 1 d. Methionine was also degraded by nonbiodegradation, but it was a secondary pathway and cannot completely degrade methionine to blacken the water. |
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