Significant Production of Secondary Organic Aerosol from Emissions of Heated Cooking Oils
Significant Production of Secondary Organic Aerosol from Emissions of Heated Cooking Oils
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加热食用油排放产生大量二次有机气溶胶
DOI：
10.1021/acs.estlett.7b00530
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发表时间：
2018-01-01
影响因子：
10.9
通讯作者：
Chan, Chak K.
中科院分区：
文献类型：
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作者：
Liu, Tengyu;Wang, Zhaoyi;Chan, Chak K.
烹饪排放已被确定为城市环境中主要有机气溶胶(POA)的主要来源。烹饪也可能是二次有机气溶胶(SOA)的一个潜在来源，因为非甲烷有机气体的大量排放。我们研究了七种植物油在200°C高温、高NOx条件下，在雾霾室内光氧化产生的SOA。样品在1.0×10~(-10)分子数厘米~(-3)的S辐照下老化后，SOA的形成速率一般比POA的发射速率高一个数量级。我们确定，在化学传输模型中，烯烃不是传统的SOA前体，占观察到的SOA的5%-34%。无法解释的SOA值可能归因于初级半挥发性有机化合物和中挥发性有机化合物(分别为SVOCs和IVOCs)的氧化，假设加热食用油的挥发性分布是影响SOA值的主要因素，估计这些化合物对观测到的SOA值的贡献率为9%-106%。
Cooking emissions have been identified as a major source of primary organic aerosol (POA) in urban environments. Cooking may also be a potential source of secondary organic aerosol (SOA) because of the abundant emissions of non-methane organic gases. We studied SOA formation from the photooxidation of emissions from seven vegetable oils heated at 200 °C under high-NOx conditions in a smog chamber. After the samples had been aged under an OH exposure of 1.0 × 1010 molecules cm–3 s, the SOA formation rate was generally 1 order of magnitude higher than the POA emission rate. We determined that alkenals, which are not traditional SOA precursors in chemical transport models, accounted for 5–34% of the observed SOA. The unexplained SOA may be attributed to the oxidation of primary semivolatile and intermediate-volatility organic compounds (SVOCs and IVOCs, respectively), which were estimated to contribute an additional 9–106% of the observed SOA assuming the volatility distribution of heated cooking oils is the...