Degradation of chloramphenicol by thermally activated persulfate in aqueous solution

Minghua Nie, Yi Yang, Zhijian Zhang, Caixia Yan, Xiaoning Wang, Hongjing Li, Wenbo Dong

Research output: Contribution to journalArticlepeer-review

451 Scopus citations

Abstract

The feasibility of using thermally activated persulfate (TAP) to degrade chloramphenicol (CAP) in aqueous solution was evaluated. Results showed that CAP degradation followed a pseudo-first-order model under all conditions tested and the observed rate constants well fitted the Arrhenius equation. CAP degradation rate constants (kobs) increased with increased temperature and sodium persulfate (SPS) dosage. A lower pH resulted in a greater increase in CAP degradation and the highest degradation efficiency was obtained at pH 2.96. Scavenging tests suggested that sulfate radicals (SO4-) predominated under acidic conditions, whereas hydroxyl radicals (HO) gradually predominated under alkaline conditions. Coexisting Cl- ions slightly enhanced decomposition at an appropriate concentration ([Cl-]0/[SPS]0=1:1) but inhibited degradation at other levels. The effects of NO3-,H2PO4- and HPO42- on CAP degradation were negligible, whereas NO2-, HCO3-, and HA significantly inhibited CAP decomposition. The highest degradation rate was achieved with a single SPS injection. Considering that CAP oxidation in the multi-phases of wastewater matrices by TAP presented slower kinetics, 62.2-96.3% removal efficiencies were achieved within 160min. The TOC removal ratios after 160min TAP oxidation increased from 10.7% to 90.1% as the [SPS]0/[CAP]0 increased from 1:1 to 80:1, respectively. Overall, eleven intermediate products during TAP oxidation were identified, and a primary reaction mechanism was proposed.

Original languageEnglish
Pages (from-to)373-382
Number of pages10
JournalChemical Engineering Journal
Volume246
DOIs
StatePublished - 15 Jun 2014

Keywords

  • Chloramphenicol (CAP)
  • Influence factor
  • Intermediate product
  • Kinetics
  • Thermally activated persulfate (TAP)

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