Sources and patterns of polycyclic aromatic hydrocarbons pollution in kitchen air, China
Sources and patterns of polycyclic aromatic hydrocarbons pollution in kitchen air, China
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DOI：
10.1016/s0045-6535(02)00668-9
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发表时间：
2003-02-01
期刊：
影响因子：
8.8
通讯作者：
Wang, J
中科院分区：
文献类型：
--
作者：
Zhu, LZ;Wang, J
1999-2000年，对中国6个家庭厨房和4个商业厨房空气中已知的12种多环芳烃、多环化合物进行了检测。商业厨房总多环芳烃平均浓度为17马克/米(3)，主要以3环和4环多环芳烃为主；家庭厨房总多环芳烃平均浓度为7.6马克/米(3)，以2环和3环多环芳烃为主，以萘为主。住宅厨房的BaP水平为0.0061-0.024马克杯/米(3)，商业厨房则为0.15-0.44马克杯/米(3)。中国传统的烹饪方法造成了严重的多环芳烃污染。对煮、烤、煎三种不同烹饪方式下空气中多环芳烃的含量进行了比较研究。研究发现，煮沸产生的多环芳烃含量最低。鱼是一种低脂食物，与烤制相比，油炸会产生更多的多环芳烃，除了芘和蒽。在商业厨房中，多环芳烃来自两个来源，烹饪操作和油烟，但烹饪操作对商业厨房空气中多环芳烃的贡献更大。在家庭厨房中，除烹饪活动和油烟外，还有其他多环芳烃来源，如家庭房屋内的吸烟和其他人类活动，其中3-4环芳烃主要来自烹饪活动。萘（NA， 2环多环芳烃）是最主要的一种，主要是由于含有大量萘的樟脑丸的蒸发，用于防止衣服蛀虫。油烟的指纹是三环多环芳烃的丰度。在相同温度下加热，不同油烟中的多环芳烃浓度依次为猪油bb0大豆油bb1菜籽油。烹饪温度的升高会增加多环芳烃的含量，尤其是苊。(C) 2002 Elsevier Science Ltd.版权所有。
Twelve polycyclic aromatic hydrocarbons, multi-ringed compounds known to be carcinogenic in air of six domestic kitchens and four commercial kitchens of China were measured, in 1999-2000. The mean concentration of total PAHs in commercial kitchens was 17 mug/m(3), consisting mainly of 3- and 4-ring PAHs, and 7.6 mug/m(3) in domestic kitchens, where 2- and 3-ring PAHs were predominant, especially naphthalene. The BaP levels in domestic kitchens were 0.0061-0.024 mug/m(3) and 0.15-0.44 mug/m(3) in commercial kitchens. Conventional Chinese cooking methods were responsible for such heavy PAHs pollution. The comparative study for PAH levels in air during three different cooking practices: boiling, broiling and frying were conducted. It was found that boiling produced the least levels of PAHs. For fish, a low-fat food, frying it produced a larger amount of PAHs compared to broiling practice, except pyrene and anthracene. In commercial kitchens, PAHs came from two sources, cooking practice and oil-fumes, however the cooking practice had a more predominant contribution to PAHs in commercial kitchen air. In domestic kitchens, except for cooking practice and oil-fumes, there were other PAHs sources, such as smoking and other human activities in the domestic houses, where 3-4 ring PAHs mainly came from cooking practice. Naphthalene (NA, 2-ring PAHs) was the most predominant kind, mostly resulting from the evaporation of mothball containing a large quantity of NA, used to prevent clothes against moth. A fingerprint of oil-fumes was the abundance of 3-ring PAHs. Heating at the same temperature, the PAHs concentrations in different oil-fumes were lard > soybean oil > rape-seed oil. An increase in cooking temperature increased the levels of PAHs, especially acenaphthene. (C) 2002 Elsevier Science Ltd. All rights reserved.