二次有机气溶胶（SOA）是大气细粒子的重要组成，对空气质量、人体健康和气候变化有重要影响。由于对其来源和生成机制认识不足，SOA模型预测值往往低于实测值。餐饮油烟是城区一次有机气溶胶（POA）的重要来源，POA经大气稀释后可以进一步氧化生成大量的SOA。此外，餐饮油烟直接排放单环芳烃等重要的SOA前体物。然而由于缺乏餐饮油烟SOA生成的模拟研究，导致其SOA的关键前体物和产率仍不清楚，无法准确评估餐饮油烟对SOA的贡献。本项目拟结合烟雾箱模拟和PAM反应器模拟两种技术手段，首次系统研究餐饮油烟SOA的生成。项目首先开展加热食用油和烹饪家常菜油烟SOA生成的研究，获得餐饮油烟SOA的关键前体物、化学组成和产率；再针对不同类型餐馆的餐饮油烟，使用PAM反应器模拟获得餐饮油烟的SOA生成潜势，评估餐饮油烟对SOA的贡献。本项目的开展将为SOA的模型预测和相关空气污染控制提供科学数据和基础依据。

Secondary organic aerosol (SOA) constitutes a substantial fraction of fine particulate matter and has important impacts on air quality, human health and climate change. However, current models usually underestimate SOA due to the unknown sources and the unclear formation mechanisms. Cooking is an important source of primary organic aerosol (POA) in urban areas. After dilution, POA will produce substantial SOA through atmospheric oxidation. Furthermore, cooking will directly emit important SOA precursors such as single-ring aromatics. But the lack of experimental data on key SOA precursors and yields of cooking emissions makes it difficult to evaluate the contribution of cooking emissions to SOA. In this study, SOA formation from cooking emissions will be firstly studied in a smog chamber and a Potential Aerosol Mass (PAM) reactor. SOA formation from heating oil and cooking traditional dishes will be studied to obtain the key precursors, chemical compositions and yields of cooking SOA. Furthermore, we will evaluate the SOA formation potential of cooking emissions from different commercial restaurants by using the PAM reactor, and thus estimate the contribution of cooking emissions to SOA. This study will provide scientific data and valuable information for the prediction of SOA and the mitigation of air pollution.