南方某市水源臭味物质识别及分布研究
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摘要
用臭味层次分析法(FPA)、全二维气相色谱飞行时间质谱(GC×GC-TOFMS)结合臭味活性值(OAV)表征,对以SZ、SY、TG水库为代表的南方某市主要水源的臭味类型和臭味物质进行筛查识别。确定主要臭味类型为土霉味,主要土霉味物质为二甲基异莰醇(2-MIB)和土臭素(GSM)。利用优化后的顶空固相微萃取气相色谱质谱(HS-SPME-GC/MS)检测方法对3个主要水源中的2-MIB和GSM进行为期1年的检测分析,结果表明,SY和TG两水库中的2-MIB平均含量分别为48.06ng/L和41.41ng/L,SZ水库未检出。SZ、SY、TG 3座水库中GSM平均含量分别为2.55ng/L、4.89ng/L、4.30ng/L,在2-MIB和GSM两种臭味物质中,2-MIB对水源水土霉味贡献更大,为主要土霉味物质。
引文
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15 Guo Q,Yu J,Yang K,et al.Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive twodimensional gas chromatography using retention indices.Science of the Total Environment Science of the Total Environment,2016,(556):36~44
16 Mahmoud M A A,Buettner A.Characterisation of aroma-active and off-odour compounds in German rainbow trout(Oncorhynchus mykiss).Part I:Case of aquaculture water from earthen-ponds farming.Food Chemistry,2016,(210):623~630
17 Sulej-Suchomska A M,Polkowska Z,Chmiel T,et al.Solid phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry:a new tool for determining PAHs in airport runoff water samples.Analytical Method,2016,8(22):4509~4520
18 Benkwitz F,Nicolau L,Lund C,et al.Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies.Journal of Agricultural and Food Chemistry,2012,60(25):6293~6302
19 Burdack-Freitag A,Schieberle P.Characterization of the key odorants in raw Italian hazelnuts(Corylus avellana L.var.Tonda Romana)and roasted hazelnut paste by means of molecular sensory science.Journal of Agricultural and Food Chemistry,2012,60(20):5057
20 Averbeck M,Schieberle P H.Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate.European Food Research and Technology,2009,229(4):611~622
2 Suffet I H,Khiari D,Bruchet A.The drinking water taste and odor wheel for the millennium:Beyond geosmin and 2-methylisoborneol.Water Science and Technology,1999,40(6):1~13
3 Suffet I H,Rosenfeld P.The anatomy of odour wheels for odours of drinking water,wastewater,compost and the urban environment.Water Science and Technology,2007,55(5):335~344
4 Jéttner F.Elimination of terpenoid odorous compounds by slow sand and river bank filtration of the Ruhr River,germany.Water Science and Technology,1995,31(11):211~217
5 Schriks M,Heringa M B,Mm V D K,et al.Toxicological relevance of emerging contaminants for drinking water quality.Water Research,2010,44(2):461~476
6 Guo Q,Li X,Yu J,et al.Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry for screening of potent swampy/septic odor causing compounds in two drinking water sources of China.Analytical Methods,2015,7(6):2458~2468
7 Morran J,Marchesan M.Taste and odour testing:how valuable is training?.Water Science and Technology,2004,49(9):69~74
8 陈国光,蔡云龙,杨一琼.臭味层次分析法在上海市饮用水中的应用.给水排水,2011,37(3):9~13
9 于建伟,郭召海,杨敏,等.嗅味层次分析法对饮用水中嗅味的识别.中国给水排水,2007,23(8):79~83
10 Wu D,Duirk S E.Quantitative analysis of earthy and musty odors in drinking water sources impacted by wastewater and algal derived contaminants.Chemosphere,2013,91(11):1495~1501
11 Wright E,Daurie H,Gagnon G A.Development and validation of an SPE-GC-MS/MS taste and odour method for analysis in surface water.International Journal of Environmental Analytical Chemistry,2014,94(13):1302~1316
12 Bauld T,Teasdale P,Stratton H,et al.A fast stir bar sorptive extraction method for the analysis of geosmin and 2-methylisoborneol in source and drinking water.Water Science and Technology,2007,55(5):59~67
13 Amador-Mu1oz O,Marriott P J.Quantification in comprehensive two-dimensional gas chromatography and a model of quantification based on selected summed modulated peaks.Journal of Chromatography A,2008,1184(1~2):323
14 Dallüge J,Beens J,Brinkman U A.Comprehensive two-dimensional gas chromatography:apowerful and versatile analytical tool.Journal of Chromatography A,2003,1000(1~2):69
15 Guo Q,Yu J,Yang K,et al.Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive twodimensional gas chromatography using retention indices.Science of the Total Environment Science of the Total Environment,2016,(556):36~44
16 Mahmoud M A A,Buettner A.Characterisation of aroma-active and off-odour compounds in German rainbow trout(Oncorhynchus mykiss).Part I:Case of aquaculture water from earthen-ponds farming.Food Chemistry,2016,(210):623~630
17 Sulej-Suchomska A M,Polkowska Z,Chmiel T,et al.Solid phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry:a new tool for determining PAHs in airport runoff water samples.Analytical Method,2016,8(22):4509~4520
18 Benkwitz F,Nicolau L,Lund C,et al.Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies.Journal of Agricultural and Food Chemistry,2012,60(25):6293~6302
19 Burdack-Freitag A,Schieberle P.Characterization of the key odorants in raw Italian hazelnuts(Corylus avellana L.var.Tonda Romana)and roasted hazelnut paste by means of molecular sensory science.Journal of Agricultural and Food Chemistry,2012,60(20):5057
20 Averbeck M,Schieberle P H.Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate.European Food Research and Technology,2009,229(4):611~622