| 六类餐饮源排放PM2.5化学成分谱 |
| |
| 引用本文： | 李林璇,程渊,杜鑫,戴启立,吴建会,毕晓辉,冯银厂. 六类餐饮源排放PM2.5化学成分谱[J]. 环境科学研究, 2021, 34(1): 71-78. DOI: 10.13198/j.issn.1001-6929.2020.11.11 |
| |
| 作者姓名： | 李林璇 程渊 杜鑫 戴启立 吴建会 毕晓辉 冯银厂 |
| |
| 作者单位： | 1.南开大学环境科学与工程学院, 国家环境保护城市空气颗粒物污染防治重点实验室, 天津 300071 |
| |
| 基金项目： | 大气重污染成因与治理攻关项目（No.DQGG0105） |
| |
| 摘 要： | 大气颗粒物源成分谱可以表征源排放颗粒物的理化特征，为受体模型开展来源解析研究提供基础数据.餐饮油烟排放是室内外环境大气污染的来源之一，当前餐饮源排放PM2.5的化学成分谱仍然缺乏.该研究分别在成都市、武汉市和天津市采集了29组6种餐饮源（居民烹饪、火锅店、烧烤店、职工食堂、中餐馆、商场综合餐饮）排放的PM2.5样品，分析无机元素、离子、碳、多环芳烃（PAHs）等化学组分，并构建了餐饮源排放颗粒物化学成分谱.结果表明:①餐饮源排放PM2.5化学成分中的主要组分为OC（有机碳）、EC（元素碳）、Ca、Al、Fe、NH4+、SO42-、NO3-、Na+、K+、Mg2+和Cl-，其中w（OC）最高，为41.67%~57.91%.②餐饮源排放PM2.5的PAHs中，3环和4环占比较高，其中芴（Flu）、菲（Phe）、荧蒽（Fla）、芘（Pyr）的质量分数相对其他物质较高.研究显示:餐饮源排放PM2.5中OC/EC约为15.99~67.61，在一定程度上可以用来表征餐饮源排放；Fla/（Fla+Pyr）和InP/（InP+BghiP）多集中在0.45~0.55之间，或可作为标识餐饮源的特征比值.
|
| 关 键 词： | 餐饮源 PM2.5 化学组成 源成分谱 多环芳烃(PAHs) |
| 收稿时间： | 2020-08-29 |
| 修稿时间： | 2020-11-05 |
Chemical Compositions of PM2.5 Emitted from Six Types of Chinese Cooking |
| |
| LI Linxuan,CHENG Yuan,DU Xin,DAI Qili,WU Jianhui,BI Xiaohui,FENG Yinchang. Chemical Compositions of PM2.5 Emitted from Six Types of Chinese Cooking[J]. Research of Environmental Sciences, 2021, 34(1): 71-78. DOI: 10.13198/j.issn.1001-6929.2020.11.11 |
| |
| Authors: | LI Linxuan CHENG Yuan DU Xin DAI Qili WU Jianhui BI Xiaohui FENG Yinchang |
| |
| Affiliation: | 1.State Environmental Protection Key Laboratory of Urban Ambient Air Particulate Matter Pollution Prevention and Control, College of Environmental Science and Engineering, Nankai University, Tianjin 300071, China2.CMA-NKU Cooperative Laboratory for Atmospheric Environment-Health Research(CLAER), College of Environmental Science and Engineering, Nankai University, Tianjin 300350, China |
| |
| Abstract: | To investigate the chemical characteristics of PM2.5 emission from Chinese cooking, a total of 29 PM2.5 samples were measured at six types of catering locations (e.g., residential cooking, hot pot restaurant, barbecue restaurant, canteen, Chinese restaurant and catering enterprise) in Chengdu, Wuhan and Tianjin City, China. All collected source samples were analyed for inorganic elements, ions, organic carbon (OC), elemental carbon (EC), and polycyclic aromatic hydrocarbons (PAHs) were measured for all collected samples. Mass fractions of the major chemical components in PM2.5 emission from cooking were ranked in the order of OC, EC, Ca, Al, Fe, NH4+, SO42-, NO3-, Na+, K+, Mg2+ and Cl-. OC is the perdominant component of PM2.5, with mass fraction in the ranges of 41.67% to 57.91%. Among the different PAHs in PM2.5, PAHs with 3 rings and the 4 rings accounted for a relatively high proportion, including fluorene (Flu), phenanthrene (Phe), fluoranthene (Fla) and pyrene (Pyr). Ratios of OC/EC for these PM2.5 samples ranged from 15.99 to 67.61, which are higher than other routine emission sources. Ratios of Fla/(Fla+Pyr) and InP/(InP+BghiP) are relatively stable for PM2.5 emission from cooking, with values in the range of 0.45 to 0.55, such species ratio can also be used to distinguish cooking emissions from other sources. |
| |
| Keywords: | cooking emissions PM2.5 chemical compositions source profile polycyclic aromatic hydrocarbons (PAHs) |
|
| 点击此处可从《环境科学研究》浏览原始摘要信息 |
|
点击此处可从《环境科学研究》下载免费的PDF全文 |
|
