Primary and secondary organic aerosol from heated cooking oil emissions
Primary and secondary organic aerosol from heated cooking oil emissions
复制标题
加热食用油排放产生的一次和二次有机气溶胶
DOI：
10.5194/acp-18-11363-2018
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发表时间：
2018-08
影响因子：
6.3
通讯作者：
Chan Chak K.
中科院分区：
文献类型：
--
作者：
Liu Tengyu;Wang Zhaoyi;Wang Xinming;Chan Chak K.
Abstract. Cooking emissions have been identified as a source of both primary organic
aerosol (POA) and secondary organic aerosol (SOA). To examine the
characteristics of SOA from cooking emissions, emissions from seven vegetable
oils (sunflower, olive, peanut, corn, canola, soybean, and palm
oils) heated at 200 ∘C were photooxidized under high-NOx
conditions in a smog chamber. OA was characterized using a high-resolution
time-of-flight aerosol mass spectrometer (HR-TOF-AMS). Sunflower, peanut,
corn, canola, and soybean oil generated relatively low concentrations of POA
(≤0.5 µg m−3) in the chamber. For palm and olive oil,
positive matrix factorization (PMF) analysis separated POA and SOA better
than the residual spectrum method. Temporal trends in concentrations of POA
from heated palm oil were accurately predicted assuming first-order POA wall
loss. However, this assumption overestimated POA concentrations from heated
olive oil, which was attributed to the heterogeneous oxidation of POA. The
mass spectra of the PMF resolved POA factor for palm oil, and the average POA
from sunflower, peanut, corn, and canola oils were in better agreement
(θ=8–12∘) with ambient cooking organic aerosol
(COA) factors resolved in select Chinese megacities than those found in given
European cities in the literature. The mass spectra of SOA formed from heated
cooking oils had high abundances of m∕zs 27, 28, 29, 39, 41, 44, and 55 and
displayed limited similarity (θ > 20∘) with
ambient semi-volatile oxygenated OA (SV-OOA) factors. The entire OA data set
measured herein follows a linear trend with a slope of approximately −0.4 in
the Van Krevelen diagram, which may indicate oxidation mechanisms involving
the addition of both carboxylic acid and alcohol or peroxide functional groups
without fragmentation and/or the addition of carboxylic acid functional
groups with fragmentation.
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加热食用油的气相排放形成二次有机气溶胶
影响因子：
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