基于感官检验和气相色谱-离子迁移谱法分析食用 油脂加工厂污水处理过程的挥发性物质Analysis of volatile compounds in wastewater treatment process in edible oil plant based on sensory examination and GC-IMS

为高效鉴定食用油脂加工厂污水处理过程的气味组成，采用感官检验以臭阈值量化不同处理工序污水的臭味浓度，并采用气相色谱-离子迁移谱法（GC-IMS）对其挥发性化合物进行分析，并对鉴定出的挥发性化合物进行指纹图谱和主成分分析。结果表明：污水经过处理臭阈值明显降低；GC-IMS鉴定出43种化合物，基本均为含氧有机物，包括酮类、醇类、醛类、酯类、酸类及其他类；总体上各处理工序污水挥发性物质总数和臭阈值的变化规律一致；各处理工序挥发性化合物存在一定差异。综上，GC-IMS是分析食用油脂加工厂污水处理过程气味变化的有效方法。 In order to effectively identify odorants in wastewater treatment process in edible oil plant, the odor concentration of wastewater from different treatment processes was quantified by the threshold odor number(TON) through sensory examination, and the volatile organic compounds (VOCs) were identified using gas chromatography-ion mobility spectrometry (GC-IMS) and analysed by fingerprint plot and principal component analysis. The results showed that the TON of wastewater was significantly reduced after treatment. Forty-three compounds were identified by GC-IMS, all of which were basically oxygen-containing organic compounds including ketones, alcohols, aldehydes, esters, acids and others. The change rule of TON of wastewater was overall consistent with volatile compounds among the treatment processes. There was a variation in VOCs′ overallcomposition among the treatment processes. In conclusion, the GC-IMS technique is an efficient method for analyzing the odor variation of wastewater treatment in edible oil plant.