北京餐饮源排放细粒子理化特征及其对有机颗粒物的贡献

调研了北京餐饮业发展现状,通过在线监测、采样分析等手段研究北京4家不同烹调方式的餐馆所排放颗粒物的质量浓度、粒径分布、形貌特征、化学组分,并初步估算餐饮源排放细粒子对北京细粒子中颗粒有机物的贡献.结果表明,餐馆的原料、烹饪过程、油烟去除装置以及客流量都会影响餐馆所排放颗粒物的物理、化学性质.样本餐馆营业期间排放颗粒物PM_{2 .5}质量浓度是当日环境大气PM_{2 .5}质量浓度的8～35倍,PM_{1 .0}在PM_{2 .5}的质量浓度中约占50%～85%.餐饮源排放颗粒物多以固态和液态颗粒物形貌存在,化学组分质量百分数由多到少依次是有机物、无机离子和元素碳,分别占到PM_{2 .5}质量浓度的70%左右、5%～11%和小于2%.初步估计结果表明,北京餐饮源排放细粒子对有机颗粒物的贡献和交通源的排放相当,成为北京细粒子有机颗粒物的主要来源之一.认识餐饮源排放颗粒物的理化性质,可以为改善北京空气质量和保证居民身体健康提供数据支持.

Physical and Chemical Characteristics of Fine Particles Emitted from Cooking Emissions and Its Contribution to Particulate Organic Matter in Beijing

This paper investigated the current status of Beijing restaurants, conducting measurements of cooking emission from 4 kinds of typical Chinese restaurants with different cooking styles in Beijing. Mass concentration, morphology and chemical compositions of PM2.5 were analyzed based on filter samples. Mass concentrations of cooking source are about 8 - 35 times of those of ambient air simultaneously. Both PM1.0 and PM2.5 emitted from the restaurants were monitored by on-line equipment, and PM1.0 took 50% - 85% of PM2.5 in mass concentration. Particles emitted from cooking source are mostly in solid and liquid morphology. Chemical concentrations of organic matter, inorganic ions and elemental carbon account for about 70%, 5% - 11%, and less than 2%, respectively. The total amount of fine particles emitted by cooking source and its contribution to total POM for Beijing are roughly estimated. POM in fine particles from cooking source is approximately the same magnitude as transportation source emission and becomes one of the main sources of POM in fine particles in Beijing. Therefore it's quite urgent to understand the physical and chemical characteristics of cooking emission in order to improve Beijing air quality and secure residents' health.