北京市典型餐饮企业VOCs排放特征研究

选取北京市餐饮业中的烧烤、中式快餐、西式快餐、川菜和浙菜这5种典型菜系,借鉴EPA相关方法,对典型餐饮企业排放油烟气中的挥发性有机物(volatile organic compounds,VOCs)进行了采样分析,研究了各菜系排放VOCs的浓度水平和组分构成.结果表明按基准风量折算后,烧烤的VOCs排放浓度水平最高,达到12.22 mg·m-3,中、西式快餐、川菜和浙菜为4mg·m-3左右.5种典型菜系中,烧烤的VOCs排放组分构成与非烧烤类菜系具有明显区别,主要组分有丙烯、1-丁烯和正丁烷等.非烧烤菜系的主要组分是乙醇,其中西式快餐排放的醛酮类有机物比重较高.通过分析各菜系的单个灶头基准风量浓度可知,同等规模的烧烤类餐饮企业对大气环境质量的影响高于非烧烤类餐饮企业,应是重点管控对象.

Emission Characteristics of VOCs from Typical Restaurants in Beijing

Using the EPA method, emission of volatile organic compounds (VOCs), sampled from barbecue, Chinese and Western fast-food, Sichuan cuisine and Zhejiang cuisine restaurants in Beijing was investigated. VOCs concentrations and components from different cuisines were studied. The results indicated that based on the calibrated baseline ventilation volume, the VOCs emission level from barbecue was the highest, reaching 12.22 mg ·m^-3, while those from fast-food of either Chinese or Western, Sichuan cuisine and Zhejiang cuisine were about 4 mg ·m^-3. The components of VOCs from barbecue were different from those in the other cuisines, which were mainly propylene, 1-butene, n-butane, etc. The non-barbecue cuisines consisted of high concentration of alcohols, and Western fast-food contained relatively high proportion of aldehydes and ketones organic compounds. According to emission concentration of baseline ventilation volume, barbecue released more pollutants than the non-barbecue cuisines at the same scale. So, barbecue should be supervised and controlled with the top priority.