| 餐饮源油烟中PM2.5的化学组分特征 |
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| 引用本文： | 张腾,彭林,李颖慧,刘海利,王毓秀,王燕.餐饮源油烟中PM2.5的化学组分特征[J].环境科学研究,2016,29(2):183-191. |
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| 作者姓名： | 张腾 彭林 李颖慧 刘海利 王毓秀 王燕 |
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| 作者单位： | 1.太原理工大学环境科学与工程学院, 山西 太原 030024 |
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| 基金项目： | 国家自然科学基金项目(41373008) |
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| 摘 要： | 集中分析了餐饮无组织排放源(街边小吃、火锅店、露天烧烤)及有组织排放源(10家大中型餐馆)油烟PM2.5中的TC(总碳)、元素组分、离子组分和16种PAHs,得到了各类餐饮源油烟PM2.5的化学组成特征,建立了餐饮源油烟化学成分谱. 结果表明:各餐饮源油烟的ρ(PM2.5)是大气背景值的3~42倍,其中露天烧烤油烟的ρ(PM2.5)最高,达5 659.8 μg/m3. 不同餐饮源油烟的PM2.5中各化学组分均为w(TC)(38.1%~75.8%)＞w(元素组分)(4.5%~27.0%)＞w(离子组分)(2.7%~22.6%),并且ρ(PM2.5)与w(TC)呈显著正相关(R=0.84). 菲(PHE)、芘(PYR)、荧蒽(FLT)的质量分数在各类餐饮源油烟的PAHs中均普遍较高,分别为13.8%~21.6%、9.2%~26.5%、6.9%~22.0%.大中型餐馆油烟的PAHs中苯并苝(BPE)的质量分数最高(27.5%),而在其他餐饮源中均小于6.7%；(CHR)的质量分数最低(3.3%),而在其他餐饮源中均大于5.3%. 露天烧烤油烟的PAHs中芘、荧蒽的质量分数分别是其他餐饮源的2.7和2.3倍以上；萘(NAP)的质量分数(0.3%)较小,但在其他餐饮源中均大于11.4%,可以作为特定餐饮源油烟的特征物种.
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| 关 键 词： | 餐饮源 PM2.5 化学组分 源成分谱 多环芳烃 |
| 收稿时间： | 2015/8/3 0:00:00 |
| 修稿时间： | 2015/10/16 0:00:00 |
Chemical Characteristics of PM2.5 Emitted from Cooking Fumes |
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| ZHANG Teng,PENG Lin,LI Yinghui,LIU Haili,WANG Yuxiu and WANG Yan.Chemical Characteristics of PM2.5 Emitted from Cooking Fumes[J].Research of Environmental Sciences,2016,29(2):183-191. |
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| Authors: | ZHANG Teng PENG Lin LI Yinghui LIU Haili WANG Yuxiu and WANG Yan |
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| Affiliation: | 1.College of Environmental Sciences and Engineering, Taiyuan University of Technology, Taiyuan 030024, China2.School of Environment and Chemical Engineering, North China Electric Power University, Beijing 102206, China |
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| Abstract: | Fine particulate matter (PM2.5) emitted by cooking activities, including unorganized emission sources (street snacks, Chinese hot pot restaurants and open-air barbecue) and organized emission sources (ten large and medium-sized restaurants) were collected. The cooking activity emissions were analyzed for total carbon, inorganic elements, water-soluble ions and 16 kinds of polycyclic aromatic hydrocarbons to obtain the chemical characteristics and source profiles. Mass concentrations of PM2.5 emitted by the cooking activities were 3-42 times those of atmospheric PM2.5, with the highest concentrations found in outdoor barbecues, 5659.8 μg/m3. The total carbon, inorganic elements and water-soluble ions accounted for 38.1%-75.8%, 4.5%-27.0% and 2.7%-22.6% of the PM2.5 respectively, and the mass concentration of PM2.5 showed a significant positive correlation to the mass percentage of total carbon (R=0.84). Heavy metal elements from outdoor barbecue fumes such as Pb, As and Cd, which might threaten human health, were at a high level (1.94,0.39 and 0.06 μg/m3 respectively). The total mass concentration of 16 kinds of PAHs from the open-air barbecue (5.68 μg/m3) was much higher than that of the other three cooking emission sources, while the mass percentages of phenanthrene (PHE, 13.8%-21.6%), pyrene (PYR, 9.2%-26.5%) and fluoranthene (FLT, 6.9%-22.0%) were generally abundant regardless of source category. Large and medium-sized restaurants showed a higher mass percentage of Benzo(ghi)perylene (BPE) than other emissions (27.5%, others <6.7%), while their chrysene (CHR) was significantly lower (3.3%, others >5.3%). For open-air barbecue particulates, the mass percentages of pyrene (PYR) and fluoranthene (FLT) were 2.7 and 2.3 times greater than other emissions, respectively, however, the mass percentage of naphthalene (NAP) was distinctly lower (0.3%, others >11.4%), which significantly differed from other cooking emissions, and may serve as a marker of the specific cooking emission source. |
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| Keywords: | cooking emissions PM2 5 chemical composition source profile polycyclic aromatic hydrocarbons |
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