餐饮源挥发性有机物组成及排放特征
|
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. 53 g·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. 18 g·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.
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.
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.
引文
[1] Cheng S Y,Wang G,Lang J L,et al. Characterization of volatile organic compounds from different cooking emissions[J].Atmospheric Environment,2016,145:299-307.
[2] 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.
[3] Klein F,Platt S M,Farren N J,et al. Characterization of gasphase organics using proton transfer reaction time-of-flight mass spectrometry:cooking emissions[J]. Environmental Science&Technology,2016,50(3):1243-1250.
[4] Klein F,Farren N J,Bozzetti C,et al. Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential[J]. Scientific Reports,2016,6:36623.
[5] Logue J M,Klepeis N E,Lobscheid A B,et al. Pollutant exposures from natural gas cooking burners:a simulation-based assessment for southern California[J]. Environmental Health Perspectives,2014,122(1):43-50.
[6] Delgado-Saborit J M,Aquilina N J,Meddings C,et al. Model development and validation of personal exposure to volatile organic compound concentrations[J]. Environmental Health Perspectives,2009,117(10):1571-1579.
[7] Zhao X Y,Hu Q H,Wang X M,et al. Composition profiles of organic aerosols from Chinese residential cooking:case study in urban Guangzhou, south China[J]. Journal of Atmospheric Chemistry,2015,72(1):1-18.
[8]顾天毅.兰州市室内典型挥发性有机物污染特征及其健康风险评价[D].兰州:兰州大学,2018.
[9]王秀艳,高爽,周家岐,等.餐饮油烟中挥发性有机物风险评估[J].环境科学研究,2012,25(12):1359-1363.Wang X Y,Gao S,Zhou J Q,et al. Risk assessment of VOCs from cooking fumes[J]. Research of Environmental Sciences,2012,25(12):1359-1363.
[10] Weinstein J R, Asteria-Pealoza R, Diaz-Artiga A, et al.Exposure to polycyclic aromatic hydrocarbons and volatile organic compounds among recently pregnant rural Guatemalan women cooking and heating with solid fuels[J]. International Journal of Hygiene and Environmental Health,2017,220(4):726-735.
[11] Wang L N,Xiang Z Y,Stevanovic S,et al. Role of Chinese cooking emissions on ambient air quality and human health[J].Science of the Total Environment,2017,589:173-181.
[12]王红丽.上海市大气挥发性有机物化学消耗与臭氧生成的关系[J].环境科学,2015,36(9):3159-3167.Wang H L. Chemical loss of volatile organic compounds and its impact on the formation of ozone in Shanghai[J]. Environmental Science,2015,36(9):3159-3167.
[13] Liu T Y,Liu Q Y,Li Z J,et al. Emission of volatile organic compounds and production of secondary organic aerosol from stirfrying spices[J]. Science of the Total Environment,2017,599-600:1614-1621.
[14] Liu T Y,Li Z J,Chan M N,et al. Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils[J]. Atmospheric Chemistry and Physics,2017,17(12):7333-7344.
[15] Liu T Y,Wang Z Y,Huang D D,et al. Significant production of secondary organic aerosol from emissions of heated cooking oils[J]. Environmental Science&Technology,2018,5(1):32-37.
[16]吴雪伟,陈卫卫,王堃,等.长春市餐饮源PM2. 5和VOCs排放清单[J].中国环境科学,2018,38(8):2882-2889.Wu X W,Chen W W,Wang K,et al. PM2. 5and VOCsemission inventories from cooking in Changchun City[J]. China Environmental Science,2018,38(8):2882-2889.
[17] Wang H L,Xiang Z Y,Wang L N,et al. Emissions of volatile organic compounds(VOCs)from cooking and their speciation:a case study for Shanghai with implications for China[J]. Science of the Total Environment,2018,621:1300-1309.
[18]何万清,田刚,聂磊,等.烹调油烟中挥发性有机物的排放初探[J].环境科学,2012,33(9):2973-2978.He W Q,Tian G,Nie L,et al. Preliminary study concerning emissions of the volatile organic compounds from cooking oils[J]. Environmental Science,2012,33(9):2973-2978.
[19]郭浩,张秀喜,丁志伟,等.家庭烹饪油烟污染物排放特征研究[J].环境监控与预警,2018,10(1):51-56.Guo H,Zhang X X,Ding Z W,et al. Research on emission characteristics of family cooking fume[J]. Environmental Monitoring and Forewarning,2018,10(1):51-56.
[20] Wang X Y,Shi J W,Bai Z P,et al. Measurement of VOCs emissions from cooking in the northeast area of China[A]. In:Proceedings of the 2011 2nd International Conference on Mechanic Automation and Control Engineering[C]. Hohhot,China:IEEE,2011. 3212-3215.
[21]吴芳谷,汪彤,陈虹桥,等.餐饮油烟排放特征[A].见:中国颗粒学会2002年年会暨海峡两岸颗粒技术研讨会会议论文集[C].桂林:中国颗粒学会,2002. 5.
[22]周子航,邓也,张碧,等.成都市武侯区生活源挥发性有机物排放清单研究[J].四川环境,2017,36(6):65-71.Zhou Z H,Deng Y,Zhang B,et al. Study on the domestic emission inventory of volatile organic compounds in Wuhou district,Chengdu[J]. Sichuan Environment,2017,36(6):65-71.
[23]王波,陈军辉,韩丽.宜宾市人为源VOCs排放清单及其臭氧生成潜势[J].四川环境,2017,36(4):75-79.Wang B,Chen J H,Han L. Emission inventory of anthropogenic VOCs sources and ozone formation potential in Yibin City[J].Sichuan Environment,2017,36(4):75-79.
[24]王红丽,景盛翱,楼晟荣,等.餐饮行业细颗粒物(PM2. 5)排放测算方法:以上海市为例[J].环境科学,2018,39(5):1971-1977.Wang H L,Jing S A,Lou S R,et al. Estimation of fine particle(PM2. 5)emission inventory from cooking:case study for Shanghai[J]. Environmental Science,2018,39(5):1971-1977.
[25]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,2007,28(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,2007,28(11):2620-2625.
[26] Dall'Osto M,Paglione M,Decesari S,et al. On the origin of AMS"cooking organic aerosol"at a Rural Site[J].Environmental Science&Technology,2015,49(24):13964-13972.
[27] He L Y,Lin Y,Huang X F,et al. Characterization of highresolution aerosol mass spectra of primary organic aerosol emissions from Chinese cooking and biomass burning[J].Atmospheric Chemistry and Physics,2010,10(23):11535-11543.
[28] Allan J D,Williams P I,Morgan W T,et al. Contributions from transport,solid fuel burning and cooking to primary organic aerosols in two UK cities[J]. Atmospheric Chemistry and Physics,2010,10(2):647-668.
[29] Robinson A L,Subramanian R,Donahue N M,et al. Source apportionment of molecular markers and organic aerosol. 3. Food cooking emissions[J]. Environmental Science&Technology,2006,40(24):7820-7827.
[30]徐敏,何万清,聂磊,等.传统北京烤鸭烤制过程中大气污染物的排放特征[J].环境科学,2017,38(8):3139-3145.Xu M,He W Q,Nie L,et al. Atmospheric pollutant emission characteristics from the cooking process of traditional Beijing roast duck[J]. Environmental Science,2017,38(8):3139-3145.
[31]程婧晨,崔彤,何万清,等.北京市典型餐饮企业油烟中醛酮类化合物污染特征[J].环境科学,2015,36(8):2743-2749.Cheng J C,Cui T,He W Q,et al. Pollution characteristics of aldehydes and ketones compounds in the exhaust of Beijing typical restaurants[J]. Environmental Science,2015,36(8):2743-2749.
[32]郑少卿.餐饮业油烟中VOCs的排放特征及其治理技术的研究[D].石家庄:河北科技大学,2018.
[33] Zhu Y H,Yang L X,Kawamura K,et al. Contributions and source identification of biogenic and anthropogenic hydrocarbons to secondary organic aerosols at Mt. Tai in 2014[J].Environmental Pollution,2017,220:863-872.
[34] Dunne E,Galbally I E,Cheng M,et al. Comparison of VOC measurements made by PTR-MS,Adsorbent Tubes-GC-FID-MS and DNPH derivatization-HPLC during the Sydney Particle Study,2012:a contribution to the assessment of uncertainty in routine atmospheric VOC measurements[J]. Atmospheric Measurement Techniques,2018,11(1):141-159.
[35]王凯雄,朱杏冬.烹调油烟气的成分及其分析方法[J].上海环境科学,1999,18(11):526-528.Wang K X,Zhu X D. The constituents in cooking-oil smoke and their analytical of methods[J]. Shanghai Environmental Science,1999,18(11):526-528.
[36]崔彤,程婧晨,何万清,等.北京市典型餐饮企业VOCs排放特征研究[J].环境科学,2015,36(5):1523-1529.Cui T,Cheng J C,He W Q,et al. Emission characteristics of VOCs from typical restaurants in Beijing[J]. Environmental Science,2015,36(5):1523-1529.
[37]张春洋,马永亮.中式餐饮业油烟中非甲烷碳氢化合物排放特征研究[J].环境科学学报,2011,31(8):1768-1774.Zhang C Y, Ma Y L. Characterization of non-methane hydrocarbons emitted from Chinese cooking[J]. Acta Scientiae Circumstantiae,2011,31(8):1768-1774.
[2] 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.
[3] Klein F,Platt S M,Farren N J,et al. Characterization of gasphase organics using proton transfer reaction time-of-flight mass spectrometry:cooking emissions[J]. Environmental Science&Technology,2016,50(3):1243-1250.
[4] Klein F,Farren N J,Bozzetti C,et al. Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential[J]. Scientific Reports,2016,6:36623.
[5] Logue J M,Klepeis N E,Lobscheid A B,et al. Pollutant exposures from natural gas cooking burners:a simulation-based assessment for southern California[J]. Environmental Health Perspectives,2014,122(1):43-50.
[6] Delgado-Saborit J M,Aquilina N J,Meddings C,et al. Model development and validation of personal exposure to volatile organic compound concentrations[J]. Environmental Health Perspectives,2009,117(10):1571-1579.
[7] Zhao X Y,Hu Q H,Wang X M,et al. Composition profiles of organic aerosols from Chinese residential cooking:case study in urban Guangzhou, south China[J]. Journal of Atmospheric Chemistry,2015,72(1):1-18.
[8]顾天毅.兰州市室内典型挥发性有机物污染特征及其健康风险评价[D].兰州:兰州大学,2018.
[9]王秀艳,高爽,周家岐,等.餐饮油烟中挥发性有机物风险评估[J].环境科学研究,2012,25(12):1359-1363.Wang X Y,Gao S,Zhou J Q,et al. Risk assessment of VOCs from cooking fumes[J]. Research of Environmental Sciences,2012,25(12):1359-1363.
[10] Weinstein J R, Asteria-Pealoza R, Diaz-Artiga A, et al.Exposure to polycyclic aromatic hydrocarbons and volatile organic compounds among recently pregnant rural Guatemalan women cooking and heating with solid fuels[J]. International Journal of Hygiene and Environmental Health,2017,220(4):726-735.
[11] Wang L N,Xiang Z Y,Stevanovic S,et al. Role of Chinese cooking emissions on ambient air quality and human health[J].Science of the Total Environment,2017,589:173-181.
[12]王红丽.上海市大气挥发性有机物化学消耗与臭氧生成的关系[J].环境科学,2015,36(9):3159-3167.Wang H L. Chemical loss of volatile organic compounds and its impact on the formation of ozone in Shanghai[J]. Environmental Science,2015,36(9):3159-3167.
[13] Liu T Y,Liu Q Y,Li Z J,et al. Emission of volatile organic compounds and production of secondary organic aerosol from stirfrying spices[J]. Science of the Total Environment,2017,599-600:1614-1621.
[14] Liu T Y,Li Z J,Chan M N,et al. Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils[J]. Atmospheric Chemistry and Physics,2017,17(12):7333-7344.
[15] Liu T Y,Wang Z Y,Huang D D,et al. Significant production of secondary organic aerosol from emissions of heated cooking oils[J]. Environmental Science&Technology,2018,5(1):32-37.
[16]吴雪伟,陈卫卫,王堃,等.长春市餐饮源PM2. 5和VOCs排放清单[J].中国环境科学,2018,38(8):2882-2889.Wu X W,Chen W W,Wang K,et al. PM2. 5and VOCsemission inventories from cooking in Changchun City[J]. China Environmental Science,2018,38(8):2882-2889.
[17] Wang H L,Xiang Z Y,Wang L N,et al. Emissions of volatile organic compounds(VOCs)from cooking and their speciation:a case study for Shanghai with implications for China[J]. Science of the Total Environment,2018,621:1300-1309.
[18]何万清,田刚,聂磊,等.烹调油烟中挥发性有机物的排放初探[J].环境科学,2012,33(9):2973-2978.He W Q,Tian G,Nie L,et al. Preliminary study concerning emissions of the volatile organic compounds from cooking oils[J]. Environmental Science,2012,33(9):2973-2978.
[19]郭浩,张秀喜,丁志伟,等.家庭烹饪油烟污染物排放特征研究[J].环境监控与预警,2018,10(1):51-56.Guo H,Zhang X X,Ding Z W,et al. Research on emission characteristics of family cooking fume[J]. Environmental Monitoring and Forewarning,2018,10(1):51-56.
[20] Wang X Y,Shi J W,Bai Z P,et al. Measurement of VOCs emissions from cooking in the northeast area of China[A]. In:Proceedings of the 2011 2nd International Conference on Mechanic Automation and Control Engineering[C]. Hohhot,China:IEEE,2011. 3212-3215.
[21]吴芳谷,汪彤,陈虹桥,等.餐饮油烟排放特征[A].见:中国颗粒学会2002年年会暨海峡两岸颗粒技术研讨会会议论文集[C].桂林:中国颗粒学会,2002. 5.
[22]周子航,邓也,张碧,等.成都市武侯区生活源挥发性有机物排放清单研究[J].四川环境,2017,36(6):65-71.Zhou Z H,Deng Y,Zhang B,et al. Study on the domestic emission inventory of volatile organic compounds in Wuhou district,Chengdu[J]. Sichuan Environment,2017,36(6):65-71.
[23]王波,陈军辉,韩丽.宜宾市人为源VOCs排放清单及其臭氧生成潜势[J].四川环境,2017,36(4):75-79.Wang B,Chen J H,Han L. Emission inventory of anthropogenic VOCs sources and ozone formation potential in Yibin City[J].Sichuan Environment,2017,36(4):75-79.
[24]王红丽,景盛翱,楼晟荣,等.餐饮行业细颗粒物(PM2. 5)排放测算方法:以上海市为例[J].环境科学,2018,39(5):1971-1977.Wang H L,Jing S A,Lou S R,et al. Estimation of fine particle(PM2. 5)emission inventory from cooking:case study for Shanghai[J]. Environmental Science,2018,39(5):1971-1977.
[25]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,2007,28(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,2007,28(11):2620-2625.
[26] Dall'Osto M,Paglione M,Decesari S,et al. On the origin of AMS"cooking organic aerosol"at a Rural Site[J].Environmental Science&Technology,2015,49(24):13964-13972.
[27] He L Y,Lin Y,Huang X F,et al. Characterization of highresolution aerosol mass spectra of primary organic aerosol emissions from Chinese cooking and biomass burning[J].Atmospheric Chemistry and Physics,2010,10(23):11535-11543.
[28] Allan J D,Williams P I,Morgan W T,et al. Contributions from transport,solid fuel burning and cooking to primary organic aerosols in two UK cities[J]. Atmospheric Chemistry and Physics,2010,10(2):647-668.
[29] Robinson A L,Subramanian R,Donahue N M,et al. Source apportionment of molecular markers and organic aerosol. 3. Food cooking emissions[J]. Environmental Science&Technology,2006,40(24):7820-7827.
[30]徐敏,何万清,聂磊,等.传统北京烤鸭烤制过程中大气污染物的排放特征[J].环境科学,2017,38(8):3139-3145.Xu M,He W Q,Nie L,et al. Atmospheric pollutant emission characteristics from the cooking process of traditional Beijing roast duck[J]. Environmental Science,2017,38(8):3139-3145.
[31]程婧晨,崔彤,何万清,等.北京市典型餐饮企业油烟中醛酮类化合物污染特征[J].环境科学,2015,36(8):2743-2749.Cheng J C,Cui T,He W Q,et al. Pollution characteristics of aldehydes and ketones compounds in the exhaust of Beijing typical restaurants[J]. Environmental Science,2015,36(8):2743-2749.
[32]郑少卿.餐饮业油烟中VOCs的排放特征及其治理技术的研究[D].石家庄:河北科技大学,2018.
[33] Zhu Y H,Yang L X,Kawamura K,et al. Contributions and source identification of biogenic and anthropogenic hydrocarbons to secondary organic aerosols at Mt. Tai in 2014[J].Environmental Pollution,2017,220:863-872.
[34] Dunne E,Galbally I E,Cheng M,et al. Comparison of VOC measurements made by PTR-MS,Adsorbent Tubes-GC-FID-MS and DNPH derivatization-HPLC during the Sydney Particle Study,2012:a contribution to the assessment of uncertainty in routine atmospheric VOC measurements[J]. Atmospheric Measurement Techniques,2018,11(1):141-159.
[35]王凯雄,朱杏冬.烹调油烟气的成分及其分析方法[J].上海环境科学,1999,18(11):526-528.Wang K X,Zhu X D. The constituents in cooking-oil smoke and their analytical of methods[J]. Shanghai Environmental Science,1999,18(11):526-528.
[36]崔彤,程婧晨,何万清,等.北京市典型餐饮企业VOCs排放特征研究[J].环境科学,2015,36(5):1523-1529.Cui T,Cheng J C,He W Q,et al. Emission characteristics of VOCs from typical restaurants in Beijing[J]. Environmental Science,2015,36(5):1523-1529.
[37]张春洋,马永亮.中式餐饮业油烟中非甲烷碳氢化合物排放特征研究[J].环境科学学报,2011,31(8):1768-1774.Zhang C Y, Ma Y L. Characterization of non-methane hydrocarbons emitted from Chinese cooking[J]. Acta Scientiae Circumstantiae,2011,31(8):1768-1774.