油烟净化器对餐饮VOCs排放和光化学特征的影响

选取了北京市21家餐饮企业，检测了净化器前端和后端的挥发性有机污染物（VOCs）的浓度水平，经油烟净化器净化后，烷烃类、烯烃类、含氧VOCs类和苯系物类污染物的排放平均浓度分别为（714.62±212.17），（264.88±94.58），（374.72±57.48）和（174.93±55.19）μg/m³，烯烃类污染物中仅对四氯乙烯有明显的浓度降低效果.根据净化器对VOCs污染物的去除效果，有35.7%的净化器净化效率为负值.烯烃类污染物是餐饮油烟污染中臭氧生成的最重要的前体物，占总臭氧生成潜势的48.2%~50.7%.苯系物成为餐饮业排放污染物中二次有机气溶胶（SOA）的主要前体物，占总SOA生成潜势的95%以上.

Influence of fume purifier on VOCs emission characteristics and photochemical reaction of catering

21 restaurants in Beijing were selected to examine the concentrations of VOCs before and after fume purifiers. The results showed that the average concentrations of alkane, alkene, oxygenated volatile organic compounds (OVOCs) and benzene series were (714.62±212.17), (264.88±94.58), (374.72±57.48) and (174.93±55.19)μg/m³, respectively. Among alkene compounds, only the concentration of tetrachloroethylene significantly decreased after fume purifying. Interestingly, the VOC-removal efficiency for 35.7% of fume purifiers was negative. As the most important precursors of ozone, ozone formation potential (OFP) of alkene compounds counted for 48.2%~50.7% of total OFP. Benzene series had become the most important precursor of secondary organic aerosol (SOA) in the restaurant emissions, accounting for more than 95% of the total SOA potential.