Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils
Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils
复制标题
加热食用油的气相排放形成二次有机气溶胶
DOI：
10.5194/acp-17-7333-2017
复制
发表时间：
2017-06
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;Li Zijun;Chan ManNin;Chan Chak K.
抽象的。烹饪排放物可能有助于二次有机气溶胶（SOA），但仍然知之甚少。在这项研究中，从五种加热的植物油（即，玉米油、芥花油、向日葵油、花生油和橄榄油）。实验在19-20 °C和65- 70%相对湿度（RH）下进行。表征仪器包括扫描迁移率粒度仪（SMPS）和高分辨率飞行时间气溶胶质谱仪（HR-TOF-AMS）。SOA的生产效率从高到低依次为花生油、橄榄油、菜籽油、玉米油和向日葵籽油。加热烹调油中的主要SOA前体物与烹调油中的单不饱和脂肪酸和ω-6脂肪酸的含量有关。在1. 7 × 1011个分子cm−3 s的OH暴露下老化后，SOA的平均产生速率为1. 35 ± 0. 30 µg min−1，比先前研究中加热烹饪油的细颗粒物（PM2. 5）排放速率低3个数量级。 烹饪SOA的质谱非常类似于现场衍生的COA（烹饪相关的有机气溶胶）在环境空气中，R2范围从0.74到0.88。SOA的平均碳氧化态（OSc）为-1.51至-0.81，介于环境烃类有机气溶胶（HOA）和半挥发性含氧有机气溶胶（SV-OOA）之间，表明这些实验中的SOA被轻度氧化。
Abstract. Cooking emissions can potentially contribute to secondary organic aerosol (SOA) but remain poorly understood. In this study, formation of SOA from gas-phase emissions of five heated vegetable oils (i.e., corn, canola, sunflower, peanut and olive oils) was investigated in a potential aerosol mass (PAM) chamber. Experiments were conducted at 19–20 °C and 65–70 % relative humidity (RH). The characterization instruments included a scanning mobility particle sizer (SMPS) and a high-resolution time-of-flight aerosol mass spectrometer (HR-TOF-AMS). The efficiency of SOA production, in ascending order, was peanut oil, olive oil, canola oil, corn oil and sunflower oil. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA, after aging at an OH exposure of 1. 7 × 1011 molecules cm−3 s, was 1. 35 ± 0. 30 µg min−1, 3 orders of magnitude lower compared with emission rates of fine particulate matter (PM2. 5) from heated cooking oils in previous studies. The mass spectra of cooking SOA highly resemble field-derived COA (cooking-related organic aerosol) in ambient air, with R2 ranging from 0.74 to 0.88. The average carbon oxidation state (OSc) of SOA was −1.51 to −0.81, falling in the range between ambient hydrocarbon-like organic aerosol (HOA) and semi-volatile oxygenated organic aerosol (SV-OOA), indicating that SOA in these experiments was lightly oxidized.
登录
查看更多内容
影响因子：
6.3
作者：
J. Mao;X. Ren;W. Brune;J. Olson;J. Crawford;A. Fried;L. Huey;R. Cohen;B. Heikes;H. Singh
通讯作者：
J. Mao;X. Ren;W. Brune;J. Olson;J. Crawford;A. Fried;L. Huey;R. Cohen;B. Heikes;H. Singh
DOI：
--
发表时间：
2018
期刊：
--
影响因子：
--
作者：
Felix Klein;S. Platt;Naomi J. Farren;A. Detournay;A. Emily;Bruns;C. Bozzetti;K. Daellenbach
通讯作者：
Felix Klein;S. Platt;Naomi J. Farren;A. Detournay;A. Emily;Bruns;C. Bozzetti;K. Daellenbach
影响因子：
4.4
作者：
Ge, Xinlei;Setyan, Ari;Zhang, Qi
通讯作者：
Zhang, Qi
影响因子：
6.3
作者：
Yele Sun;Qi Zhang;J. Schwab;K. Demerjian;W. Chen;M. Bae;H. Hung;O. Hogrefe;Brian P. Frank
通讯作者：
Yele Sun;Qi Zhang;J. Schwab;K. Demerjian;W. Chen;M. Bae;H. Hung;O. Hogrefe;Brian P. Frank
影响因子：
6.3
作者：
Tingting Liu;Xinming Wang;W. Deng;Q. Hu;Xiang Ding;Yanli Zhang;Quanfu He;Zhangang Zhang;
通讯作者：
Tingting Liu;Xinming Wang;W. Deng;Q. Hu;Xiang Ding;Yanli Zhang;Quanfu He;Zhangang Zhang;