餐饮排放有机颗粒物的质量浓度、化学组成及排放因子特征
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摘要
餐饮废气是大气有机颗粒物的重要排放源.本研究基于模拟实验,研究了烹饪方式、食材以及油品等因素对餐饮废气排放有机颗粒物浓度、组成以及排放因子的影响.结果表明,餐饮排放有机颗粒物的特征受烹饪方式、烹饪食材与烹饪油品等因素影响较大.在所有模拟实验条件下,餐饮废气中可定量的有机颗粒物中,正构烷烃、甾醇和脂肪酸(包括饱和脂肪酸和不饱和脂肪酸)所占的平均质量分数分别为68. 9%、20. 3%和4. 2%,其余的有机物还包括二元羧酸、多环芳烃、单糖以及藿烷类化合物等.有机颗粒物的平均食材排放因子为0. 013 1 g·kg~(-1),变化范围为0. 001 4～0. 027 1 g·kg~(-1).肉类烹饪过程的食材排放因子远大于蔬菜烹饪过程.基于油品的平均排放因子为1. 823 0 g·kg~(-1),变化范围为0. 001 9～10. 173 0 g·kg~(-1).铁架烧烤烹饪方式的油品排放因子大于其他烹饪方式.
Catering is an important emission source of atmospheric particulate organic matters( POMs). Mass concentrations,chemical compositions,and emission factors of POMs emitted from catering were studied based on simulation experiments. The effects of different cooking methods,various ingredients,oils,and other factors were investigated. The results showed that the species of POMs emitted from catering were largely influenced by cooking methods,ingredients,and oils. Among all the quantified POMs,the average mass fraction was 68. 9%,20. 3%,and 4. 2% for N-alkanes,sterols,and fatty acids( including saturated fatty acids and unsaturated fatty acids), respectively. The remaining 5. 42% was constituted by dicarboxylic acids, polycyclic aromatic hydrocarbons,monosaccharide anhydrides,and hopane compounds. The average ingredient emission factor was 0. 013 1 g·kg~(-1),ranging from0. 001 4 g·kg~(-1) to 0. 027 1 g·kg~(-1). The ingredient emission factors of the meat cooking process were much larger than those of the vegetable cooking process. The average oil emission factor was 1. 823 0 g·kg~(-1),ranging from 0. 001 9 g·kg~(-1) to 10. 173 0 g·kg~(-1).The oil emission factors of barbecuing were much larger than those of other cooking methods.
Catering is an important emission source of atmospheric particulate organic matters( POMs). Mass concentrations,chemical compositions,and emission factors of POMs emitted from catering were studied based on simulation experiments. The effects of different cooking methods,various ingredients,oils,and other factors were investigated. The results showed that the species of POMs emitted from catering were largely influenced by cooking methods,ingredients,and oils. Among all the quantified POMs,the average mass fraction was 68. 9%,20. 3%,and 4. 2% for N-alkanes,sterols,and fatty acids( including saturated fatty acids and unsaturated fatty acids), respectively. The remaining 5. 42% was constituted by dicarboxylic acids, polycyclic aromatic hydrocarbons,monosaccharide anhydrides,and hopane compounds. The average ingredient emission factor was 0. 013 1 g·kg~(-1),ranging from0. 001 4 g·kg~(-1) to 0. 027 1 g·kg~(-1). The ingredient emission factors of the meat cooking process were much larger than those of the vegetable cooking process. The average oil emission factor was 1. 823 0 g·kg~(-1),ranging from 0. 001 9 g·kg~(-1) to 10. 173 0 g·kg~(-1).The oil emission factors of barbecuing were much larger than those of other cooking methods.
引文
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[16]Buonanno G,Morawska L,Stabile L.Particle emission factors during cooking activities[J].Atmospheric Environment,2009,43(20):3235-3242.
[17]ARB.Indoor air quality:residential cooking exposures[EB/OL].https://www.arb.ca.gov/research/indoor/cooking/0-Cover-TOC-Exec-Summary.PDF,2001-11-30.
[18]Mc Donald J D,Zielinska B,Fujita E M,et al.Emissions from charbroiling and grilling of chicken and beef[J].Journal of the Air&Waste Management Association,2003,53(2):185-194.
[19]Simoneit B R T.Characterization of organic constituents in aerosols in relation to their rigin and transport:a review[J].International Journal of Environmental Analytical Chemistry,1986,23(3):207-237.
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[26]邓虹,雷燕.饲用酸度调节剂中苹果酸、乳酸、乙酸、柠檬酸、富马酸、丙酸的同步测定[J].饲料博览,2018,(6):8-12.Deng H,Lei Y.Determination of malic acid,lactic acid,acetic acid,citric acid,fumaric acid,propionic acid in feed acidifier[J].Feed Review,2018,(6):8-12.
[27]US EPA.Emissions from street vendor cooking devices(charcoal grilling)[EB/OL].https://www3.epa.gov/ttncatc1/dir1/mexfr.pdf,1999-06.
[28]IARC.Household use of solid fuels and high-temperature frying:evaluation of carcinogenic risks to humans[R].Lyon:IARC,2010.1-430.
[29]See S W,Karthikeyan S,Balasubramanian R.Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese,Malay and Indian cooking[J].Journal of Environmental Monitoring,2006,8(3):369-376.
[30]Chiang T A,Wu P F,Ko Y C.Identification of carcinogens in cooking oil fumes[J].Environmental Research,1999,81(1):18-22.
[31]叶素芬,张彬,符海欢,等.模拟烹调中细颗粒及多环芳烃的排放特征[J].厦门大学学报(自然科学版),2013,52(6):824-829.Ye S F,Zhang B,Fu H H,et al.Emission of fine particles and fine particle-bound polycyclic aromatic hydrocarbons from simulated cooking fumes[J].Journal of Xiamen University(Natural Science),2013,52(6):824-829.
[2]Schauer J J,Rogge W F,Hildemann L M,et al.Source apportionment of airborne particulate matter using organic compounds as tracers[J].Atmospheric Environment,1996,30(22):3837-3855.
[3]Cruz C N,Pandis S N.A study of the ability of pure secondary organic aerosol to act as cloud condensation nuclei[J].Atmospheric Environment,1997,31(15):2205-2214.
[4]Novakov T,Penner J E.Large contribution of organic aerosols to cloud-condensation-nuclei concentrations[J].Nature,1993,365(6449):823-826.
[5]Facchini M C,Mircea M,Fuzzi S,et al.Cloud albedo enhancement by surface-active organic solutes in growing droplets[J].Nature,1999,401(6750):257-259.
[6]Wexler A S,Ge Z Z.Hydrophobic particles can activate at lower relative humidity than slightly hygroscopic ones:a K9hler theory incorporating surface fixed charge[J].Journal of Geophysical Research:Atmospheres,1998,103(D6):6083-6088.
[7]Durant J L,Lafleur A L,Plummer E F,et al.Human lymphoblast mutagens in urban airborne particles[J].Environment Science&Technology,1998,32(13):1894-1906.
[8]Bi X H,Sheng G Y,Peng P A,et al.Extractable organic matter in PM10from Li Wan district of Guangzhou City,PR China[J].Science of the Total Environment,2002,300(1-3):213-228.
[9]Bi X H,Sheng G Y,Peng P A,et al.Size distribution of nalkanes and polycyclic aromatic hydrocarbons(PAHs)in urban and rural atmospheres of Guangzhou,China[J].Atmospheric Environment,2005,39(3):477-487.
[10]Rogge W F,Hildemann L M,Mazurek M A,et al.Sources of fine organic aerosol.1.Charbroilers and meat cooking operations[J].Environmental Science&Technology,1991,25(6):1112-1125.
[11]Schauer J J,Kleeman M J,Cass G R,et al.Measurement of emissions from air pollution sources.4.C1-C27organic compounds from cooking with seed oils[J].Environmental Science&Technology,2002,36(4):567-575.
[12]He L Y,Hu M,Huang X F,et al.Measurement of emissions of fine particulate organic matter from Chinese cooking[J].Atmospheric Environment,2004,38(38):6557-6564.
[13]Rogge W F,Hildemann L M,Mazurek M A,et al.Sources of fine organic aerosol.4.Particulate abrasion products from leaf surfaces of urban plants[J].Environmental Science&Technology,1993,27(13):2700-2711.
[14]Zhao Y L,Hu M,Slanina S,et al.Chemical compositions of fine particulate organic matter emitted from Chinese cooking[J].Environmental Science&Technology,2007,41(1):99-105.
[15]Abdullahi K L,Delgado-Saborit J M,Harrison R M.Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking:a review[J].Atmospheric Environment,2013,71:260-294.
[16]Buonanno G,Morawska L,Stabile L.Particle emission factors during cooking activities[J].Atmospheric Environment,2009,43(20):3235-3242.
[17]ARB.Indoor air quality:residential cooking exposures[EB/OL].https://www.arb.ca.gov/research/indoor/cooking/0-Cover-TOC-Exec-Summary.PDF,2001-11-30.
[18]Mc Donald J D,Zielinska B,Fujita E M,et al.Emissions from charbroiling and grilling of chicken and beef[J].Journal of the Air&Waste Management Association,2003,53(2):185-194.
[19]Simoneit B R T.Characterization of organic constituents in aerosols in relation to their rigin and transport:a review[J].International Journal of Environmental Analytical Chemistry,1986,23(3):207-237.
[20]季鸿崑,崔桂友,徐传骏,等.烹饪化学基础[M].上海:上海科学技术出版社,1993.674-676.
[21]Oros D R,Simoneit B R T.Identification and emission factors of molecular tracers in organic aerosols from biomass burning part 1.Temperate climate conifers[J].Applied Geochemistry,2001,16(13):1513-1544.
[22]Oros D R,Simoneit B R T.Identification and emission factors of molecular tracers in organic aerosols from biomass burning part 2.Deciduous trees[J].Applied Geochemistry,2001,16(13):1545-1565.
[23]Schauer J J,Kleeman M J,Cass G R,et al.Measurement of emissions from air pollution sources.1.C1through C29organic compounds from meat charbroiling[J].Environmental Science&Technology,1999,33(10):1566-1577.
[24]安银岭.植物化学[M].哈尔滨:东北林业大学出版社,1996.311-312.
[25]Zhao Y L,Hu M,Slanina S,et al.The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking[J].Atmospheric Environment,2007,41(37):8163-8171.
[26]邓虹,雷燕.饲用酸度调节剂中苹果酸、乳酸、乙酸、柠檬酸、富马酸、丙酸的同步测定[J].饲料博览,2018,(6):8-12.Deng H,Lei Y.Determination of malic acid,lactic acid,acetic acid,citric acid,fumaric acid,propionic acid in feed acidifier[J].Feed Review,2018,(6):8-12.
[27]US EPA.Emissions from street vendor cooking devices(charcoal grilling)[EB/OL].https://www3.epa.gov/ttncatc1/dir1/mexfr.pdf,1999-06.
[28]IARC.Household use of solid fuels and high-temperature frying:evaluation of carcinogenic risks to humans[R].Lyon:IARC,2010.1-430.
[29]See S W,Karthikeyan S,Balasubramanian R.Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese,Malay and Indian cooking[J].Journal of Environmental Monitoring,2006,8(3):369-376.
[30]Chiang T A,Wu P F,Ko Y C.Identification of carcinogens in cooking oil fumes[J].Environmental Research,1999,81(1):18-22.
[31]叶素芬,张彬,符海欢,等.模拟烹调中细颗粒及多环芳烃的排放特征[J].厦门大学学报(自然科学版),2013,52(6):824-829.Ye S F,Zhang B,Fu H H,et al.Emission of fine particles and fine particle-bound polycyclic aromatic hydrocarbons from simulated cooking fumes[J].Journal of Xiamen University(Natural Science),2013,52(6):824-829.
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