餐饮源有机颗粒物排放特征

餐饮油烟是大气有机颗粒物的重要来源之一.本研究在深圳市内选择了西餐、茶餐厅、职工食堂和韩式料理这4种类型的餐馆,通过对这4类餐厅的外场采样,分析各类型餐厅油烟中有机颗粒物的化学组成,筛选了餐饮油烟污染源的有机特征组分.结果表明,各餐馆排放的PM_(2.5)中,有机物占60%以上.在所有定量的有机组分之中,脂肪酸含量最高,其次是二元羧酸和正构烷烃,而多环芳烃、甾醇和单糖等有机组分的含量较低.颗粒物的有机组成特征受到菜系的影响,西餐厅和韩式料理排放脂肪酸、正构烷烃和多环芳烃等有机物含量较高,但却排放了低含量的甾醇和单糖,茶餐厅和职工食堂则相反.餐饮源颗粒物中Fla/(Fla+Pyr)和LG/(Gal+Man)的比值受菜系影响较小,也区别于其他污染源的特征比值,可以作为餐饮源潜在的示踪物.餐饮源为深圳市大气颗粒物贡献了大量的脂肪酸和二元羧酸.

Emission Characteristics of Particulate Organic Matter from Cooking

Cooking is an important source of atmospheric particulate organic matter (POM). In this study, four Chinese restaurants in Shenzhen (west style, dim-sim restaurant, worker''s canteen, and Korean cuisine) were sampled to examine the chemical composition of POM and research molecular tracers. The result showed that more than 60% of the PM_2.5 mass was due to organic compounds. For the quantified organic compounds, the results indicated that fatty acids, dicarboxylic acids, and n-alkanes were the major organic compounds emitted from all cooking styles, PAHs, sterols, and monosaccharide anhydrides were found at relatively low levels. The composition of POM was strongly influenced by cooking style. The cooking styles of the west and Korean restaurant emitted the most abundant fatty acids, n-alkanes, and PAHs, but the least sterols and monosaccharide anhydrides, whereas the dim-sim restaurant and worker''s canteen displayed the opposite results. The values of Fla/(Fla+Pyr) and LG/(Gal+Man) provided candidate tracers for cooking because they were less influenced by the cooking styles and were significantly different from other pollutant sources. Furthermore, cooking contributed significant amounts of fatty acids and dicarboxylic acids to atmospheric PM in Shenzhen.