四川省餐饮源挥发性有机物组分特征和清单

选取四川省12家典型餐饮单位开展了NMHCs浓度和VOCs组分监测,结合已有数据,综合建立了含117种VOCs组分的餐饮源组分谱,获得本地化NMHCs排放因子,基于自下而上的研究方法,建立了四川省餐饮源挥发性有机物排放清单.结果表明,含氧和烷烃两类组分为川菜、烧烤和食堂餐饮的最主要的组分,二者合计质量分数在75%以上,主要VOCs物种为乙醇、甲醛、乙烷、己醛、乙烯、 1,3-丁二烯和丙烯醛等;含氧组分对OFP的贡献最大,其次是烯烃,主要OFP贡献物种为甲醛、乙烯、乙醇、 1,3-丁二烯、丙烯醛和己醛等. 2019年四川省餐饮源VOCs排放量和OFP值分别为32 kt和141 kt,分别占四川省人为源VOCs排放量和OFP值的5%左右,餐饮源对臭氧生成可能有重要贡献,应加大餐饮源挥发性有机物管控力度.

Emission Characteristics and Inventory of Volatile Organic Compounds from Cooking in Sichuan Province

NMHCs concentrations and VOCs components were sampled from 12 typical catering units in Sichuan Province. Combined with literature data, the cooking source profile containing 117 VOCs was established comprehensively, and the NMHCs emission factors were obtained. Based on the bottom-up research method, the volatile organic compounds emission inventory of cooking sources in Sichuan Province was established. The results showed that the oxygen and alkane groups were the most important components for Sichuan cuisine, barbecue, and canteen, and the total proportion of the two groups was greater than 75%. The main VOCs species were ethanol, formaldehyde, ethane, hexanal, ethylene, 1,3-butadiene, and acrolein. Oxygen-containing components contributed the most to OFP, followed by olefin. The major OFP contributors were formaldehyde, ethylene, ethanol, 1,3-butadiene, acrolein, hexanal, etc. In 2019, the VOCs emissions and OFP values of cooking sources in Sichuan Province were 32kt and 141kt, respectively, accounting for approximately 5% of the anthropogenic VOCs emissions and OFP values in Sichuan Province. The VOCs emission from cooking may have an important contribution to ozone formation, which means more attention should be paid to cooking.