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《Research of Environmental Sciences》 2016-02
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Chemical Characteristics of PM_(2.5) Emitted from Cooking Fumes

ZHANG Teng;PENG Lin;LI Yinghui;LIU Haili;WANG Yuxiu;WANG Yan;College of Environmental Sciences and Engineering,Taiyuan University of Technology;School of Environment and Chemical Engineering,North China Electric Power University;  
Fine particulate matter( PM_(2.5)) emitted by cooking activities,including unorganized emission sources( street snacks,Chinese hot pot restaurants and open-air barbecue) and organized emission sources( ten large and medium-sized restaurants) were collected. The cooking activity emissions were analyzed for total carbon,inorganic elements,water-soluble ions and 16 kinds of polycyclic aromatic hydrocarbons to obtain the chemical characteristics and source profiles. Mass concentrations of PM_(2.5)emitted by the cooking activities were3-42 times those of atmospheric PM_(2.5),with the highest concentrations found in outdoor barbecues,5659. 8 μg/m~3. The total carbon,inorganic elements and water-soluble ions accounted for 38. 1%-75. 8%,4. 5%-27. 0% and 2. 7%-22. 6% of the PM_(2.5)respectively,and the mass concentration of PM_(2.5)showed a significant positive correlation to the mass percentage of total carbon( R = 0. 84). Heavy metal elements from outdoor barbecue fumes such as Pb,As and Cd,which might threaten human health,were at a high level( 1. 94,0. 39 and0. 06 μg/m~3 respectively). The total mass concentration of 16 kinds of PAHs from the open-air barbecue( 5. 68 μg/m~3) was much higher than that of the other three cooking emission sources,while the mass percentages of phenanthrene( PHE,13. 8%-21. 6%),pyrene( PYR,9. 2%-26. 5%) and fluoranthene( FLT,6. 9%-22. 0%) were generally abundant regardless of source category. Large and medium-sized restaurants showed a higher mass percentage of Benzo( ghi) perylene( BPE) than other emissions( 27. 5%,others 6. 7%),while their chrysene( CHR) was significantly lower( 3. 3%,others 5. 3%). For open-air barbecue particulates,the mass percentages of pyrene( PYR) and fluoranthene( FLT) were 2.7 and 2.3 times greater than other emissions,respectively,however,the mass percentage of naphthalene( NAP) was distinctly lower( 0. 3%,others 11. 4%),which significantly differed from other cooking emissions, and may serve as a marker of the specific cooking emission source.
【Fund】: 国家自然科学基金项目(41373008)
【CateGory Index】: X799
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