长春市餐饮源PM2.5和VOCS排放清单

采用自下而上的四种不同清单编制方法（以人口、就餐次数、用油量和灶头为核算基准），评估了长春市辖区2014年不同餐饮活动（家庭餐饮、社会餐饮和食堂餐饮）的大气污染物PM_2.5和VOC_S的排放量，编制了餐饮源大气污染物PM_2.5和挥发性有机物（VOC_S）排放清单，并分析了餐饮源排放的时空分布特征.结果表明：2014年长春市辖区餐饮源PM_2.5总排放量183~770t，VOC_S总排放量9~586t；长春市辖区餐饮源PM_2.5和VOC_S的最大排放源是家庭餐饮，其贡献率分别为74%~81%和28%~78%，食堂餐饮的贡献率分别为8%~22%和3%~26%，社会餐饮的贡献率分别为2%~17%和2%~69%；排放强度空间分布表明，长春市辖区餐饮源污染物在排放区域上：朝阳区 > 南关区 > 绿园区 > 二道区 > 宽城区 > 双阳区；时间变化特征显示，日变化峰值为07：00~08：00，11：30~12：30，18：00~20：00；周变化中周三、周六和周日排放量较大；季节变化中，冬季排放强度高于其他季节，其中十二月份贡献率最大（9.98%）；不同方法计算的大气污染物排放清单中，以人口为基准的不确定性最大，VOC_S的不确定性为302%，以用油量为基准的不确定性最小，PM_2.5和VOC_S的不确定性分别为31%和61%，可以作为区域餐饮源大气污染物清单推荐方法.未来的工作将侧重于典型餐饮源本地排放因子的测定，从而有效减少排放清单的不确定性.

PM2.5 and VOCS emission inventories from cooking in Changchun City

Cooking activities are one of important sources of atmospheric pollutants, but few corresponding emission inventory has been published. In this study PM_2.5 and VOC_S emission inventories from cooking in Changchun City, Northeast China are developed. Based on four different bottom-up methods (i.e., based on population, dining out frequency, amount of edible oil and burner numbers), we collected the cooking activity data in Changchun City, Northeast China for the year of 2014. These data include the population, the frequency of dining out, the amount of edible oil, and the number of burners. The emission factors are obtained through literature review. Then the PM_2.5 and VOC_S emission inventories from cooking based on the four different methods are developed and their spatial-temporal distributions analyzed. The results show the magnitude of annual cooking PM_2.5 emissions in Changchun City are from 183 tons to 770 tons and VOC_S emissions between 9 tons and 586 tons in 2014. The PM_2.5 and VOC_S emission from residential cooking were highest, which accounted for 74% to 81% and 28% to 78% of the total amount, while for 8% to 22% and 3% to 26% from cafeteria cooking and for 8% to 22% and 3% to 26% from commercial cooking. The spatial distribution of cooking emissions show that they are higher in Chaoyang District than in Nanguan District, Lvyuan District, Erdao District, Kuancheng District and Shuangyang District. Based on the temporal variation, emissions from cooking mainly occur from 7 am to 8am, 11:30 am to 12:30 pm, 18:00 pm to 20:00 pm during the day and are higher on Wednesday, Saturday and Sunday during the week. The emissions are higher in winter than other seasons, especially in January, February and December, which accounted for 9.23%, 9.47% and 9.98%. Considering the uncertainty of emission inventory, the VOC_S emissions inventory based on the population has the highest uncertainty, and based on edible oil amount the lowest uncertainty. The uncertainties of the PM_2.5 and VOC_S emissions based on edible oil amount are 31% and 61%, which can act as a reference method to calculate regional cooking emission inventory. This study can provide reference and basis for the formulation of cooking emission inventory specifications in China.