Measurement of emissions of fine particulate organic matter from Chinese cooking
Measurement of emissions of fine particulate organic matter from Chinese cooking
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DOI：
10.1016/j.atmosenv.2004.08.034
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发表时间：
2004-12-01
影响因子：
5
通讯作者：
Liu, DQ
中科院分区：
文献类型：
--
作者：
He, LY;Hu, M;Liu, DQ
烹饪废气可能对中国城市环境中的大气有机颗粒物有很大贡献，因此需要首先对其化学成分和特征进行检测。在深圳，对湘菜和粤菜两种烹饪方式的颗粒物有机排放进行了表征。PM2.5质量的一半以上是由有机化合物造成的，鉴定和定量了90多种有机化合物，占总有机颗粒物质量的26.1%，占PM2.5的20.7%。脂肪酸、二元酸和类固醇是这两种烹饪方式释放的主要有机化合物。在定量的有机物质中，90%以上是脂肪酸。有机物质的质量、正构烷烃和多环芳烃的分子分布表明两种烹饪方式存在差异，但总体上两家餐馆的有机颗粒物排放的主要部分相似，显示出比中美烹饪更小的差异。(C)2004爱思唯尔有限公司。保留所有权利。
Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% Of PM2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking. (C) 2004 Elsevier Ltd. All rights reserved.