Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry: Cooking Emissions
Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry: Cooking Emissions
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DOI：
10.1021/acs.est.5b04618
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发表时间：
2016-02-02
影响因子：
11.4
通讯作者：
El Haddad, Imad
中科院分区：
文献类型：
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作者：
Klein, Felix;Platt, Stephen M.;El Haddad, Imad
烹饪过程产生的气体和颗粒排放物可能对人体健康有害。使用高度受控的实验装置，包括质子转移反应飞行时间质谱仪（PTR-ToF-MS），我们研究了各种烹饪风格和技术的气相排放物的排放因子和详细的化学组成。共进行了95个实验，以表征非甲烷有机气体（NMOG）的排放从煮沸，烧烤，浅油炸，油炸各种蔬菜和肉类，以及从植物油加热到不同温度的排放。煮蔬菜的排放物主要是甲醇。十字花科蔬菜排放大量的二甲基硫。浅油炸、深油炸和炭烤的排放物主要是醛类，其相对组成不同，这取决于所使用的油。我们发现，一些醛类的排放因子特别大，这可能会导致相当大的负面影响，对人体健康在室内环境中。一些醛类作为示踪剂识别烹饪排放物在环境空气中的适用性进行了讨论。
Cooking processes produce gaseous and particle emissions that are potentially deleterious to human health. Using a highly controlled experimental setup involving a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), we investigate the emission factors and the detailed chemical composition of gas phase emissions from a broad variety of cooking styles and techniques. A total of 95 experiments were conducted to characterize nonmethane organic gas (NMOG) emissions from boiling, charbroiling, shallow frying, and deep frying of various vegetables and meats, as well as emissions from vegetable oils heated to different temperatures. Emissions from boiling vegetables are dominated by methanol. Significant amounts of dimethyl sulfide are emitted from cruciferous vegetables. Emissions from shallow frying, deep frying, and charbroiling are dominated by aldehydes of differing relative composition depending on the oil used. We show that the emission factors of some aldehydes are particularly large which may result in considerable negative impacts on human health in indoor environments. The suitability of some of the aldehydes as tracers for the identification of cooking emissions in ambient air is discussed.