保定市餐饮源排放PM_(2.5)中有机污染物特征及来源分析
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摘要
餐饮源是城市大气细颗粒物PM_(2.5)的一个重要来源,为了解餐饮源PM_(2.5)排放特征及来源,测定了室外烧烤和食堂两种不同类型餐饮源排放的PM_(2.5)浓度以及PM_(2.5)中的有机污染物;利用气相色谱-质谱仪(GC/MS)检测出主要污染物为正构烷烃、酸类、醛类、酮类、酯类、烯烃、多环芳烃等有机污染物,通过与大气对照样品的对比分析,对污染物的来源做了简要解析.比对结果显示,室外烧烤样品PM_(2.5)浓度为905.6±160.9μg·m~(-3)、食堂样品PM_(2.5)浓度为343.9±30.6μg·m~(-3)、大气对照样品PM_(2.5)浓度为76.7±1.7μg·m~(-3).室外烧烤是食堂排放PM_(2.5)质量浓度的2—3.4倍,是环境大气PM_(2.5)质量浓度的9.5—13.6倍.烧烤油烟排放的PM_(2.5)中有机物主要为有机酸(47.29%),其次是醛酮类(12.97%);校园食堂油烟样品中除了烷烃类(45.2%),脂肪酸类(11.76%)和醛酮类(8.84%)排放也较明显;脂肪酸类可能由动物脂肪灼烧产生,而醛、酮类物质可能来源于香精等食品添加剂的高温分解.大气对照样品中检测到少量醛酮类有机物,未检测到酸类有机物,由此推测醛、酮、酸可能是餐饮油烟中典型排放的污染物.
Catering source is an important source of urban atmospheric fine particulate PM_(2.5), In order to understand the characteristics and sources of PM_(2.5) emission from catering sources, the concentrations of PM_(2.5) and organic pollutants on PM_(2.5) from two different types of catering sources, outdoor barbecue and canteen, were measured. The main pollutants detected by gas chromatography-mass spectrometry(GC/MS) were alkanes, acids, aldehydes, ketones, esters, olefins, polycyclic aromatic hydrocarbons and other organic pollutants. The sources of pollutants were compared with the atmospheric control samples. The contrast results showed that the concentration of PM_(2.5) in outdoor barbecue samples was 905.6±160.9 μg·m~(-3), the concentration of PM_(2.5) in canteen samples was 343.9±30.6 μg·m~(-3), and the concentration of PM_(2.5) in atmospheric control samples was 76.7±1.7 μg·m~(-3). The PM_(2.5) concentration from outdoor barbecue was the 2—3.4 times of the PM_(2.5) concentration from the canteen, and was 9.5—13.6 times of the PM_(2.5) concentration from ambient air. Oganic acids(47.29%) and aldehydes and ketones(12.97%) were the main organic compounds in PM_(2.5) emitted from barbecue lampblack. In addition to alkanes(45.2%), fatty acids(11.76%) and aldehydes and ketones(8.84%) in the smoke samples from campus canteens also emitted significantly. Fatty acids may be produced by burning animal fat, while aldehydes and ketones may be derived from flavors and other food additives at high temperature. A small amount of aldehydes and ketones were detected in the atmospheric control samples, but no acids were detected. It is speculated that aldehydes, ketones and acids may be the typical pollutants discharged from cooking fumes.
Catering source is an important source of urban atmospheric fine particulate PM_(2.5), In order to understand the characteristics and sources of PM_(2.5) emission from catering sources, the concentrations of PM_(2.5) and organic pollutants on PM_(2.5) from two different types of catering sources, outdoor barbecue and canteen, were measured. The main pollutants detected by gas chromatography-mass spectrometry(GC/MS) were alkanes, acids, aldehydes, ketones, esters, olefins, polycyclic aromatic hydrocarbons and other organic pollutants. The sources of pollutants were compared with the atmospheric control samples. The contrast results showed that the concentration of PM_(2.5) in outdoor barbecue samples was 905.6±160.9 μg·m~(-3), the concentration of PM_(2.5) in canteen samples was 343.9±30.6 μg·m~(-3), and the concentration of PM_(2.5) in atmospheric control samples was 76.7±1.7 μg·m~(-3). The PM_(2.5) concentration from outdoor barbecue was the 2—3.4 times of the PM_(2.5) concentration from the canteen, and was 9.5—13.6 times of the PM_(2.5) concentration from ambient air. Oganic acids(47.29%) and aldehydes and ketones(12.97%) were the main organic compounds in PM_(2.5) emitted from barbecue lampblack. In addition to alkanes(45.2%), fatty acids(11.76%) and aldehydes and ketones(8.84%) in the smoke samples from campus canteens also emitted significantly. Fatty acids may be produced by burning animal fat, while aldehydes and ketones may be derived from flavors and other food additives at high temperature. A small amount of aldehydes and ketones were detected in the atmospheric control samples, but no acids were detected. It is speculated that aldehydes, ketones and acids may be the typical pollutants discharged from cooking fumes.
引文
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[19] 刘保献,张大伟,陈添,等.北京市 PM2.5主要化学组分浓度水平研究与特征分析[J].环境科学学报,2015,32(12) :4053-4060.LIU B X,ZHANG D W,CHEN T,et al.Characteristics and major chemical compositions of PM2.5 in Beijing[J].Acta Scientiae Circumstantiae,2015,32(12) :4053-4060(in Chinese).
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[22] 于泊蕖,王永慧,刘芃岩,等.保定市PM2.5形貌特征、有机物污染水平及来源识别[J].环境化学,2017,36(2):241-247.YU B Q,WANG Y H,LIU P Y,et al.Microscopic morphology,organic pollution level and source identification of PM2.5 in Baoding City[J].Environmental Chemistry,2017,36(2):241-247(in Chinese).
[23] 王桂霞.北京市餐饮源排放大气颗粒物中有机物的污染特征研究[D].北京:中国地质大学,2013.WANG G X.The orginic pollution characteristics in the Beijing cooking source emissions of atmospheric particulate matter[D].Beijing:China University of Geosciences,2013(in Chinese).
[24] SIAO W S,RAJASEKHAR B.Chemical characteristics of fine particles emitted from different gas cooking methods[J].Atmospheric Environment,2008,42(39) :8852-8862.
[2] 常兰,汪曦,陈仁杰,等.不同室内环境中PM2.5浓度变化及其影响因素初探[J].上海预防医学,2014,26(3):133-134,148.CHANH L,WANG X,CHCEN R J,et al.Variation of PM2.5 concentration in different indoor environments and its influencing factors[J].Shanghai Journal of Preventive Medicine,2014,26(3):133-134,148(in Chinese).
[3] 曹玲娴,耿红,姚晨婷,等.太原市冬季灰霾期间大气细颗粒物化学成分特征[J].中国环境科学,2014,34(4):837-843.CAO L X,GENG H,YAO C T,et al.Investigation of chemical compositions of atmospheric fine particles during a wintertime haze episod[J].China Environmental Science,2014,34(4):837-843(in Chinese).
[4] 吴琳,冯银厂,戴莉,等.天津市大气中PM10、PM2.5 及其碳组分污染特征分析[J].中国环境科学,2009,29(11):1134-1139.WU L,FENG Y C,DAI L,et al.Characteristics of PM10,PM2.5 and their carbonaceous species in Tianjin City[J].China Environmental Science,2009,29(11):1134-1139(in Chinese).
[5] ROBINSON A L.Source apportionment of molecular markers and organic aerosol.food cooking emissions[J].Environmental Science & Technology,2006,40 (24):7820 -7827.
[6] LV B,ZHANG B,BAI Y.A.Systematic analysis of PM2.5 in Beijing and its sources from 2000 to 2012[J].Atmospheric Environment,2015,124:98-108.
[7] WANG G X,DONG X L,XU L N.Pollution characteristics of particulates emitted from cooking emissions[C].Conference on Environmental Pollution and Public Health,2012,672-678.
[8] HE L Y.Measurement of emissions of fine particulate organic matter from Chinese cooking[J].Atmospheric Environment,2004,38 (38):6557-6564.
[9] 马海丽,李峣,钱枫,等.北京市大气颗粒物中正构烷烃污染特征的研究[J].环境科学与技术,2013,36(3):50-54.MA H L,LI Y,QIAN F,et al.Pollution characteristics of N-alkane in aerosol particles of Beijing[J].Environmental Science & Technology,2013,36(3):50-54(in Chinese).
[10] 温梦婷,胡敏.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[J].环境科学,2007,8(11):2620-2625.WEN M T,HU M.Physical and chemical characteristics of fine particles emitted from cooking emissions and its contribution to particulate organic matter in Beijing[J].Environmental Science,2007,8(11):2620-2625(in Chinese).
[11] 刘保献,张大伟,陈添,等.北京市PM2.5主要化学组分浓度水平研究与特征分析[J].环境科学学报,2015,32(12):4053-4060.LIU B X,ZHANG D W,CHEN T,et al.Characteristics and major chemical compositions of PM2.5 in Beijing[J].Acta Scientiae Circumstantiae,2015,32(12):4053-4060(in Chinese).
[12] TOPPARI J,CHRISTIANSEN P,GIWERCMAN A,et al.Male reproductive health and environmental xenoestrogens[J].Environmental Health Perspectives,1996,104(Suppl 4):741-803.
[13] FRIDLIND A M,JACOBSON M Z.A study of gas-aerosol equilibrium and aerosol pH in the remote marine boundary layer during the First Aerosol Characterization Experiment (ACE 1)[J].Journal of Geophysical Research,2000,105(105):17325-17340.
[14] SCHETTLER T.Human exposure to phthalates via consumer products[J].International Journal of Andrology,2006,29(1):181-185.
[15] CHAN C K,YAO X.Air pollution in mega cities in China[J].Atmospheric Environment,2008,42(1) :1-42.
[16] 杨复沫,贺克斌,马永亮,等.北京 PM2.5化学物种的质量平衡特征[J].环境化学,2004,23(3) :326-333.YANG F M,HE K B,MA Y L,et al.Mass balance characteristics of chemical species of PM2.5 in Beijing[J].Environmental Chemistry,2004,23(3) :326-333 (in Chinese).
[17] 杨天智.长沙市大气颗粒物 PM2.5化学组分特征及来源解析[D].长沙:中南大学,2010.YANG T Z.Chemical compositions and source apportionment of PM2.5in Changsha[D].Changsha:Central South University,2010(in Chinese).
[18] CHEN X,XIA X,ZHAO Y,et al.Heavy metal concentrations in roadside soils and correlation with urban traffic in Beijing,China[J].Journal of Hazardous Materials,2010,181(1 / 3) :640-646.
[19] 刘保献,张大伟,陈添,等.北京市 PM2.5主要化学组分浓度水平研究与特征分析[J].环境科学学报,2015,32(12) :4053-4060.LIU B X,ZHANG D W,CHEN T,et al.Characteristics and major chemical compositions of PM2.5 in Beijing[J].Acta Scientiae Circumstantiae,2015,32(12) :4053-4060(in Chinese).
[20] 吴琳,冯银厂,戴莉,等.天津市大气中 PM10,PM2.5及其碳组分污染特征分析[J].中国环境科学,2009,29(11) :1134-1139.WU L,FENG Y C,DAI L,et al.Characteristics of PM10,PM2.5 and their carbonaceous species in Tianjin City[J].China Environmental Science,2009,29(11) :1134-1139(in Chinese).
[21] 陈璐,周阳,姚立英,等.天津市各区县 PM2.5污染工业行业贡献构成分析[J].中国环境科学,2015,35(1) :33-39.CHEN L,ZHOU Y,YAO L Y,et al.Modeling studies of industrial sector contributions to PM2.5 pollution in different districts of Tianjin[J].China Environmental Science,2015,35(1) :33-39(in Chinese).
[22] 于泊蕖,王永慧,刘芃岩,等.保定市PM2.5形貌特征、有机物污染水平及来源识别[J].环境化学,2017,36(2):241-247.YU B Q,WANG Y H,LIU P Y,et al.Microscopic morphology,organic pollution level and source identification of PM2.5 in Baoding City[J].Environmental Chemistry,2017,36(2):241-247(in Chinese).
[23] 王桂霞.北京市餐饮源排放大气颗粒物中有机物的污染特征研究[D].北京:中国地质大学,2013.WANG G X.The orginic pollution characteristics in the Beijing cooking source emissions of atmospheric particulate matter[D].Beijing:China University of Geosciences,2013(in Chinese).
[24] SIAO W S,RAJASEKHAR B.Chemical characteristics of fine particles emitted from different gas cooking methods[J].Atmospheric Environment,2008,42(39) :8852-8862.