Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking.
Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking.
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DOI：
10.1016/j.envpol.2017.04.033
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发表时间：
2017-08
影响因子：
8.9
通讯作者：
N. Zhang;B. Han;F. He;Jia Xu;Ruo-jie Zhao;Yujuan Zhang;Z. Bai
中科院分区：
文献类型：
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作者：
N. Zhang;B. Han;F. He;Jia Xu;Ruo-jie Zhao;Yujuan Zhang;Z. Bai
为了解PM2. 5排放的化学特征，评估中式烹饪的吸入性致癌风险，采用5种常用油，采集了5组重复烹饪样品。计算了14种元素、5种水溶性离子、有机碳（OC）、元素碳（EC）和11种多环芳烃（PAHs）的质量丰度;分析了家庭厨房烹饪的特征和诊断率;评估了两种情景下重金属和PAHs经吸入的致癌风险。分析表明，有机碳是主要的化学成分;钠是最丰富的元素，可能是由于盐的使用;铬和铅，NO3-和SO 42-，苯丙氨酸，FL和Pyr分别是主要的重金属/水溶性离子/多环芳烃。Phe和FL可用于区分蒸煮源和固定源，BaA/（BaA + Phe）、BaA/Phe、BaP/BghiP和BaP/BeP的诊断比值受蒸煮条件的影响，应谨慎使用。在两种情况下，评估重金属和多环芳烃的致癌风险，模拟烹饪的条件下，不通风和抽油烟机，分别。在不通风的烹饪过程中，重金属和多环芳烃的综合风险分别为2.7 × 10− 3和5.8 × 10−6。而使用抽油烟机时，只有Cr（VI）、As和Ni可能诱发潜在的致癌风险。烹饪来源的化学丰度的差异，发现这项研究和其他研究强调了建设当地代表性的源配置文件在真实的条件下的必要性。致癌风险的比较表明，烹饪来源的无机成分对健康的潜在不良影响不容忽视。同时，在烹饪过程中应采取干预措施，如抽油烟机的操作，以保护健康。
To illustrate chemical characteristic of PM2.5emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO3−and SO42-, Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10−3and 5.8 × 10−6, respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection.