| 餐饮源挥发性有机物组成及排放特征 |
| |
| 引用本文： | 高雅琴,王红丽,许睿哲,景盛翱,刘跃辉,彭亚荣.餐饮源挥发性有机物组成及排放特征[J].环境科学,2019,40(4):1627-1633. |
| |
| 作者姓名： | 高雅琴 王红丽 许睿哲 景盛翱 刘跃辉 彭亚荣 |
| |
| 作者单位： | 上海市环境科学研究院,国家环境保护城市大气复合污染成因与防治重点实验室,上海200233;复旦大学环境科学与工程系,上海200433;上海市环境科学研究院,国家环境保护城市大气复合污染成因与防治重点实验室,上海200233 |
| |
| 基金项目： | 国家自然科学基金项目（21607104）；上海市科委项目（18QA1403600）；国家重点研发计划项目（2018YFC0213801）；上海市生态环境局项目（2017-2） |
| |
| 摘 要： | 餐饮油烟是城市挥发性有机物（VOCs）的重要来源之一，对人体健康有较大的危害性，对室内外空气质量也有重要的影响，因此对其排放特征的研究具有十分重大的意义.本实验通过模拟油的加热及烹饪过程，利用气相色谱-质谱联用仪（GC-MS），以油品、调味料和菜品为变量，对不同情况下排放油烟中VOCs的排放特征及化学组成进行了分析.结果表明，油品的排放因子范围为0.81~2.53g·kg-1，主要排放卤代烃和烷烃；调味料的排放因子范围为25.06~40.18g·kg-1，主要排放烷烃；辣椒炒肉排放量远高于番茄炒蛋，辣椒炒肉主要排放卤代烃，番茄炒蛋主要排放芳香烃和烷烃.
|
| 关 键 词： | 挥发性有机物(VOCs) 餐饮排放 气相色谱-质谱联用仪(GC-MS) 排放因子 化学组成 |
| 收稿时间： | 2018/8/8 0:00:00 |
| 修稿时间： | 2018/11/11 0:00:00 |
Characterization of Volatile Organic Compounds from Cooking Emissions |
| |
| GAO Ya-qin,WANG Hong-li,XU Rui-zhe,JING Sheng-ao,LIU Yue-hui and PENG Ya-rong.Characterization of Volatile Organic Compounds from Cooking Emissions[J].Chinese Journal of Environmental Science,2019,40(4):1627-1633. |
| |
| Authors: | GAO Ya-qin WANG Hong-li XU Rui-zhe JING Sheng-ao LIU Yue-hui and PENG Ya-rong |
| |
| Institution: | State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China;Department of Environment Science and Engineering, Fudan University, Shanghai 200433, China,State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China,State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China;Department of Environment Science and Engineering, Fudan University, Shanghai 200433, China,State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China,State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China;Department of Environment Science and Engineering, Fudan University, Shanghai 200433, China and State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China;Department of Environment Science and Engineering, Fudan University, Shanghai 200433, China |
| |
| Abstract: | Volatile organic compounds (VOCs) do great harm to human health, and also have some impact on air quality. Cooking is one of the important sources of VOCs, so the study of cooking emissions is of great significance. By simulating the heating of oil and cooking, the characteristics and chemical composition of VOCs emissions for different types of oil fumes were analyzed by gas chromatography-mass spectrometry (GC-MS), using different oils, seasonings, and dishes as variables. The results show that the emission factors of the oils range from 0.81 to 2.53 g·kg-1, and the emissions are dominated by halogenated hydrocarbons and alkanes. The emission factors of the seasonings range from 25.06 to 40.18 g·kg-1, and the seasonings mainly emit alkanes. The quantity of emissions from chili fried meat is much higher than that of tomato scrambled eggs, and the chili fried meat mainly emits halogenated hydrocarbons, while tomato scrambled eggs mainly emit aromatic hydrocarbons and alkanes. |
| |
| Keywords: | volatile organic compounds (VOCs) cooking emission gas chromatography-mass spectrometry (GC-MS) emission factors chemical compositions |
| 本文献已被 万方数据 等数据库收录！ |
| 点击此处可从《环境科学》浏览原始摘要信息 |
| 点击此处可从《环境科学》下载免费的PDF全文 |
|
