Heat-activated peracetic acid for degradation of diclofenac: kinetics, influencing factors and mechanism

Abstract

ABSTRACT Heat-activated peracetic acid (PAA) was used to degrade diclofenac (DCF) in this study. Electron paramagnetic resonance and radical scavenging experiments proved that organic radicals (i.e. CH3C(=O)O• and CH3C(=O)OO•) were the primary active species for DCF removal in the heat/PAA process. The degradation efficiency of DCF increased with the increase of temperature or initial PAA concentration in the heat/PAA process, and the optimal reaction pH for DCF removal was neutral. The presence of NO3 − or SO4 2− insignificantly affected DCF degradation, while Cl− was favourable for DCF removal in this process. In contrast, an obvious inhibition on the removal of DCF was observed with the addition of natural organic matter, which might be responsible for the lower DCF removal in real waters. Finally, dechlorination, formylation, dehydrogenation and hydroxylation were proposed to be four degradation pathways of DCF in the heat/PAA system based on the five detected transformation products.