1. Key Laboratory of the Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; 2. Department of Gastroenterology, Chongqing University Cancer Hospital, School of Medicine, Chongqing University, Chongqing 400030, China
Abstract：The inactivation of E. coli was studied by introducing electric field to improve the oxidation capacity of peracetic acid. The effects of peracetic dosage, current intensity, initial pH value and water matrix (HA、Cl-、HCO3- and PO43-)on the inactivation of E. coli were investigated respectively. Besides, the active species and the inactivation process of E. coli were systematically analyzed. The electrochemical activation of peracetic acid showed obvious synergistic effect on the inactivation of E. coli. Compared with peracetic acid alone, the inactivation of E. coli increased by 2.24 log within 10min. Increasing the peracetic acid dosage and current intensity could improve the inactivation of E. coli. However, when the current intensity increased to a threshold, the improvement on the inactivation of E. coli was negligible. Acidic conditions facilitated the inactivation of E. coli, and the optimal condition of pH was at 3. Cl- obviously promoted the inactivation of E. coli, while HA、HCO3- and PO43- inhibited the inactivation process. Free radical quenching experiments evidenced that×OH and R-O×existed in the electrochemical activation of peracetic acid, while the×OH played the major role in the inactivation of E. coli. The study of the inactivation mechanism of E. coli revealed that the cell wall and membrane were destroyed at first. Then, the intracellular material flowed out. Eventually, the cells were gradually broken down into fragments and completely inactivated.
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