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首页> 外文期刊>Water Research >Identification, toxicity and control of iodinated disinfection byproducts in cooking with simulated chlor(am)inated tap water and iodized table salt
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Identification, toxicity and control of iodinated disinfection byproducts in cooking with simulated chlor(am)inated tap water and iodized table salt

机译：模拟含氯（am）自来水和加碘食盐的烹饪中碘消毒副产物的鉴定，毒性和控制

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摘要

Chlorine/chloramine residuals are maintained in drinking water distribution systems to prevent microbial contamination and microorganism regrowth. During household cooking processes (e.g., soup making), the residual chlorine/chloramines in tap water may react with the iodide in iodized table salt to form hypoiodous acid, which could react with remaining natural organic matter in tap water and organic matter in food to generate iodinated disinfection byproducts (I-DBPs). However, I-DBPs formed during cooking with chloraminated/chlorinated tap water are almost completely new to researchers. In this work, by adopting precursor ion scan of m/z 127 using ultra performance liquid chromatography/electrospray ionization-triple quadrupole mass spectrometry, many new polar I-DBPs formed during cooking with chloraminated/chlorinated tap water were detected and proposed with structures, of which 3-iodo-4-hydroxybenzaldehyde, 3-iodo-4-hydroxybenzoic acid, 3-iodo-4-hydroxy-5-methylbenzoic acid, diiodoacetic acid, 3,5-diiodo-4-hydroxybenzaldehyde, 3,5-diiodo-4-hydroxybenzoic acid, 2,6-diiodo-4-nitrophenol, 2,4-diiodo-6-nitrophenol, and 2,4,6-triiodophenol were confirmed with standard compounds. With the aid of ultra fast liquid chromatography/ion trap-time of flight-mass spectrometry, molecular formula identification of five new I-DBPs (C8H6O4I, C7H4NO4I, C8H5O5I, C7H4NO5I, and C8H6O3I2) was achieved. A developmental toxicity with a recently developed sensitive bioassay was conducted for the newly identified I-DBPs, suggesting that phenolic I-DBPs (except for iodinated carboxyphenols) were about 50-200 times more developmentally toxic than aliphatic I-DBPs. The major I-DBPs in a baseline simulated cooking water sample were determined to be from 0.72 to 7.63 mu g/L. Polar I-DBPs formed under various disinfection and cooking conditions were compared, and suggestions for controlling their formation were provided. (C) 2015 Elsevier Ltd. All rights reserved.
机译：饮用水分配系统中保留有氯/氯胺残留，以防止微生物污染和微生物再生。在家庭烹饪过程中（例如，做汤），自来水中的残留氯/氯胺可能会与加碘食盐中的碘化物反应生成次碘酸，从而可能与自来水中剩余的天然有机物和食品中的有机物发生反应。产生碘化消毒副产物（I-DBP）。然而，对研究人员而言，用氯化/氯化自来水烹饪时形成的I-DBP几乎是全新的。在这项工作中，通过使用超高效液相色谱/电喷雾电离三重四极杆质谱对m / z 127进行前体离子扫描，检测到了许多在用氯化/氯化自来水烹饪过程中形成的新极性I-DBP，并提出了结构，其中3-碘-4-羟基苯甲醛，3-碘-4-羟基苯甲酸，3-碘-4-羟基-5-甲基苯甲酸，二碘乙酸，3,5-二碘-4-羟基苯甲醛，3,5-二碘用标准化合物确认了-4-羟基苯甲酸，2,6-二碘-4-硝基苯酚，2,4-二碘-6-硝基苯酚和2,4,6-三碘苯酚。借助超快速液相色谱/离子阱飞行时间质谱法，对五个新的I-DBP（C8H6O4I，C7H4NO4I，C8H5O5I，C7H4NO5I和C8H6O3I2）进行了分子式鉴定。对最近鉴定出的I-DBPs进行了开发，并采用了最近开发的灵敏生物测定法进行了发育毒性研究，结果表明酚I-DBPs（碘化羧酚除外）的发育毒性比脂族I-DBPs高约50-200倍。基准模拟烹饪水样品中的主要I-DBPs被确定为0.72至7.63μg / L。比较了在各种消毒和烹饪条件下形成的极性I-DBP，并提供了控制其形成的建议。 （C）2015 Elsevier Ltd.保留所有权利。

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  • 来源
    《Water Research》 |2016年第1期|60-68|共9页
  • 作者

    Pan Yang; Zhang Xiangru; Li Yu;

  • 作者单位

    Hong Kong Univ Sci & Technol, Dept Civil & Environm Engn, Hong Kong, Hong Kong, Peoples R China|Nanjing Univ, Sch Environm, State Key Lab Pollut Control & Resource Reuse, Nanjing 210023, Jiangsu, Peoples R China;

    Hong Kong Univ Sci & Technol, Dept Civil & Environm Engn, Hong Kong, Hong Kong, Peoples R China;

    Hong Kong Univ Sci & Technol, Dept Civil & Environm Engn, Hong Kong, Hong Kong, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Disinfection byproducts; DBPs; Tap water; Chlorination; Chloramination; Cooking;

    机译：消毒副产物;DBPs;自来水;氯化;发白;烹饪;

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