火锅店空气质量及VOC污染调查——以重庆主城为例
|
摘要
在重庆主城区选取3家典型燃气麻辣火锅店进行午高峰和晚高峰空气污染物测试和采样,用Tenax吸附管进行VOC吸附采样,并用气相色谱-质谱联用法对吸收管样品进行定性定量分析。现场污染测试显示,在午高峰晚高峰时段,火锅店空气CO、甲醛和VOC浓度都有不同程度超标。经对比分析,火锅蒸汽含有68种挥发性组分,包括醇类、烯类、酯类、醛类、酸类、醚类和含氮含硫及杂环类化合物7种,其中醇类占比最多,烯类次之;火锅店室内空气占比最多的却是烯类,醇类次之。醇类和烯类之和占VOC总量的86.39%～94.16%。
Three typical gas-fired hot pot restaurants were selected in the main urban area of chongqing to test and sample the air pollutants at noon peak and evening peak. VOC adsorption samples were collected by Tenax adsorption tube, and the absorption tube samples were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry. On-site pollution tests showed that during the peak hours of the afternoon and the peak hours of the evening, the concentrations of CO, formaldehyde and VOC in the air of hotpot restaurants exceeded the limits to varying degrees. Through comparative analysis, the steam of hot pot contains 68 volatile components, including alcohol, ene, ester, aldehyde, acid, ether, nitrogen, sulfur and heterocyclic compounds. Hot pot restaurant indoor air is the largest proportion of alkenes, alcohol is the next. The sum of alcohols and alkenes accounted for 86.39%～94.16% of VOC.
Three typical gas-fired hot pot restaurants were selected in the main urban area of chongqing to test and sample the air pollutants at noon peak and evening peak. VOC adsorption samples were collected by Tenax adsorption tube, and the absorption tube samples were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry. On-site pollution tests showed that during the peak hours of the afternoon and the peak hours of the evening, the concentrations of CO, formaldehyde and VOC in the air of hotpot restaurants exceeded the limits to varying degrees. Through comparative analysis, the steam of hot pot contains 68 volatile components, including alcohol, ene, ester, aldehyde, acid, ether, nitrogen, sulfur and heterocyclic compounds. Hot pot restaurant indoor air is the largest proportion of alkenes, alcohol is the next. The sum of alcohols and alkenes accounted for 86.39%～94.16% of VOC.
引文
[1] Shun Cheng Lee,Wai-Ming Li,Lo Yin Chan.Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong[J].The Science of the Total Environment,279(2001)181- 193.
[2] 孙桂兰,刘召红,王红梅.火锅雅间内空气质量的监测分析[J].中国卫生监督杂志,2005,12(1):40- 41.
[3] 吴先志,曲莉萍,段慧丽,等.火锅餐厅的空气质量[J].环境与健康杂志,2002,19(3):242- 243.
[4] 陈宇炼,陈诚,俞士鹏,等.火锅店室内空气污染调查[J].环境与健康杂志,2007,24(7):524- 526.
[5] 白喜顺,吴怀玉,白玮志,等.火锅店空气卫生质量监测评价[J].中国卫生检验杂志,2001,(05):613.
[6] 胡晓丽.20家餐厅空气质量调查[J].中国卫生检验杂志,2008(12):2746- 2752.
[7] 杨小平,夏卫文,孙慧君,等.火锅店就餐场所空气污染状况调查[J].江苏卫生保健,2006(6):27- 28.
[8] 刘娜.气质联用仪和气相闻香仪联用测定红油火锅底料香气成分及其涮煮前后香气变化[C]//第九届中国香料香精学术研讨会论文集.北京,2012.
[9] 潘政春,路宁维,安琼,等.火锅飘香剂挥发性成分的气相色谱-质谱法研究[J].兰州大学学报(医学版),2012,38(2)22- 25.
[10] 刘洋,张宁,徐晓兰,等.SDE/GC-MS分析火锅底料的挥发性风味成分[J].中国食品学报,2014(2):283- 291.
[11] 曾朝懿,张丽珠,田伟,等.川渝地区特色红油火锅底料挥发性风味物质的比较及主成分分析[J].食品工业科技,2016(7):283- 287.
[12] 汪冬冬,陈功,向丹,等.差异性分析香辅料对火锅底料风味成分影响[J].食品与发酵科技,2018(3):64- 69.
[2] 孙桂兰,刘召红,王红梅.火锅雅间内空气质量的监测分析[J].中国卫生监督杂志,2005,12(1):40- 41.
[3] 吴先志,曲莉萍,段慧丽,等.火锅餐厅的空气质量[J].环境与健康杂志,2002,19(3):242- 243.
[4] 陈宇炼,陈诚,俞士鹏,等.火锅店室内空气污染调查[J].环境与健康杂志,2007,24(7):524- 526.
[5] 白喜顺,吴怀玉,白玮志,等.火锅店空气卫生质量监测评价[J].中国卫生检验杂志,2001,(05):613.
[6] 胡晓丽.20家餐厅空气质量调查[J].中国卫生检验杂志,2008(12):2746- 2752.
[7] 杨小平,夏卫文,孙慧君,等.火锅店就餐场所空气污染状况调查[J].江苏卫生保健,2006(6):27- 28.
[8] 刘娜.气质联用仪和气相闻香仪联用测定红油火锅底料香气成分及其涮煮前后香气变化[C]//第九届中国香料香精学术研讨会论文集.北京,2012.
[9] 潘政春,路宁维,安琼,等.火锅飘香剂挥发性成分的气相色谱-质谱法研究[J].兰州大学学报(医学版),2012,38(2)22- 25.
[10] 刘洋,张宁,徐晓兰,等.SDE/GC-MS分析火锅底料的挥发性风味成分[J].中国食品学报,2014(2):283- 291.
[11] 曾朝懿,张丽珠,田伟,等.川渝地区特色红油火锅底料挥发性风味物质的比较及主成分分析[J].食品工业科技,2016(7):283- 287.
[12] 汪冬冬,陈功,向丹,等.差异性分析香辅料对火锅底料风味成分影响[J].食品与发酵科技,2018(3):64- 69.