微波活化过硫酸钾降解噻虫胺

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摘要:

对微波辅助过硫酸钾氧化技术降解噻虫胺进行研究.考察了微波辐射时间、过硫酸钾浓度、pH以及水中常见阴离子Cl-和HCO-3对噻虫胺降解效果的影响,同时通过对照试验讨论微波活化作用的效果.结果表明,微波/过硫酸盐体系中,随微波辐射时间的延长,噻虫胺降解率增大,微波辐照3 min后降解率趋于稳定达到95.88%;增加K2S2O8用量可以提高噻虫胺降解率,优化的最佳投加量为10mmol/L;酸性条件比碱性条件降解效果好,当pH=4.5时,噻虫胺的降解率较大(95.81%);单独微波与单独过硫酸钾作用下噻虫胺基本不降解.水溶液中Cl-和HCO-3的存在对微波活化过硫酸钾降解噻虫胺均有抑制作用.质谱检测中间产物主要为N-(2-氯-1,3-噻唑-5-基甲基)-N-甲基胍和2-氯-5-氨基甲基噻唑.

The oxidation technology of microwave-activated persulfate were studied to degrade clothianidin pesticide wastewater containging. Main impacting factors on degradation rate were investigated, including the microwave radiation time, dosing quantity of K2S208, pH of the solution and the concentration of C1 and HCO3- in aqueous solution. Through contrast experiment to discuss the effect of microwave activation. The results showed with the extension of midrowave radiation time, clothianidin degradation rate increased. After three minutes of microwave irradiation, the degradation rate of clothianidin tends to 95.88 ~. The clothianidin degradation rate was increased by the increase of the persulfate dosage, the best optimization of the dosing quantity was 10mmol/L in the MW/PS system. Acidic pH values were more favorable for clothianidin oxidation than basic p H values, and the higher clothianidin degradation rate was obtained at the p H of 4.5 （95.81% ） than at others. Clothian- idin was almost no degradation on the condition of only microwaveor persulfate application. High level of C1 and HCO3- in solution showed the inhibition on the clothianidjn degradation inmicrowave-activated persulfate system. N-（2-chloro-1,3-thia- zole-5-ylmethyl）-N-methyl guanidine and 2-chloro-5-aminomethylthiazole were identified as the major degradation intermediate products by HPLC/MS.

作者:

郑立庆林宜动李春立贠嘉旗张灵朱桂芬

机构地区:

betway官方app 环境学院河南省环境污染控制重点实验室黄淮水环境与污染防治省部共建教育部重点实验室

出处:

《betway官方app 学报：自然科学版》 CAS 北大核心 2016年第4期94-100,共7页

基金:

水体污染控制与治理国家科技重大专项课题(2015ZX07204-002) 河南省教育厅科学技术研究重点项目(13A610538 12A610007)

关键词:

微波辐射过硫酸钾噻虫胺机理

microwave radiation persulfate clothianidin mechanism

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