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中国精品科技期刊2020
林丹, 冯志强, 罗坦, 黄志芬. 二氧化氯对瓶装饮用水中消毒副产物残留量的影响研究[J]. 食品工业科技, 2015, (13): 117-120. DOI: 10.13386/j.issn1002-0306.2015.13.016
引用本文: 林丹, 冯志强, 罗坦, 黄志芬. 二氧化氯对瓶装饮用水中消毒副产物残留量的影响研究[J]. 食品工业科技, 2015, (13): 117-120. DOI: 10.13386/j.issn1002-0306.2015.13.016
LIN Dan, FENG Zhi-qiang, LUO Tan, HUANG Zhi-fen. Influence of chlorine dioxide on disinfection by- products of bottle water[J]. Science and Technology of Food Industry, 2015, (13): 117-120. DOI: 10.13386/j.issn1002-0306.2015.13.016
Citation: LIN Dan, FENG Zhi-qiang, LUO Tan, HUANG Zhi-fen. Influence of chlorine dioxide on disinfection by- products of bottle water[J]. Science and Technology of Food Industry, 2015, (13): 117-120. DOI: 10.13386/j.issn1002-0306.2015.13.016

二氧化氯对瓶装饮用水中消毒副产物残留量的影响研究

Influence of chlorine dioxide on disinfection by- products of bottle water

  • 摘要: 用二氧化氯静态浸泡消毒瓶装饮用水的PET瓶。通过单因素和正交实验研究消毒液浓度、消毒时间、冲洗液量和冲洗次数对瓶装饮用水中消毒副产物Cl O-2和Cl O-3残留量的影响,模拟不符合生产规范工艺对消毒副产物残留量的影响,并与实际样品进行对比。结果表明,二氧化氯消毒PET瓶的最佳工艺条件为消毒液浓度500mg/L时,消毒时间3min,冲洗液量90m L,冲洗次数2次,该条件下成品水中的Cl O-2和Cl O-3均为未检出;两种不符合生产规范的消毒工艺均检出高残留的Cl O-2和Cl O-3,对88个广东省内不同生产企业的包装饮用水样品进行测定,8个样品检出有Cl O-2残留,其中两个样品的Cl O-2残留量大大超出DBS 44/001-2011《饮用天然山泉水》标准值200μg/L。 

     

    Abstract: PET bottles were statically disinfected by chlorine dioxide. The disinfecting parameters namely chlorine dioxide concentration, disinfecting time, washing water yield and washing amount were optimized by single factor experiment and orthogonal experiment. Imitating non- conformity GMP process and comparing to practical samples.The results showed that the best effect was obtained when chlorine dioxide concentration 500 mg / L, disinfecting time 3 minutes, washing water yield 90 m L and washing 2 times, Cl O-2and Cl O-3were not detected.The samples of non- conformity GMP process detected high Cl O-2and Cl O-3. There were 8 samples detected Cl O-2in88 packaged drinking water of Canton province, including 2 high residue samples, which greatly exceeds the standard value 200μg / L of DBS 44 /001-2011 < Natural Drinking Spring Water >.

     

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