保定市餐饮源排放PM25中有机污染物特征及来源分析
Characteristics and sources of organic pollutants on PM2.5 from cooking fume in Baoding
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摘要: 餐饮源是城市大气细颗粒物PM2.5的一个重要来源，为了解餐饮源PM2.5排放特征及来源，测定了室外烧烤和食堂两种不同类型餐饮源排放的PM2.5浓度以及PM2.5中的有机污染物；利用气相色谱-质谱仪（GC/MS）检测出主要污染物为正构烷烃、酸类、醛类、酮类、酯类、烯烃、多环芳烃等有机污染物，通过与大气对照样品的对比分析，对污染物的来源做了简要解析.比对结果显示，室外烧烤样品PM2.5浓度为905.6±160.9 μg·m-3、食堂样品PM2.5浓度为343.9±30.6 μg·m-3、大气对照样品PM2.5浓度为76.7±1.7 μg·m-3.室外烧烤是食堂排放PM2.5质量浓度的2-3.4倍，是环境大气PM2.5质量浓度的9.5-13.6倍.烧烤油烟排放的PM2.5中有机物主要为有机酸（47.29%），其次是醛酮类（12.97%）；校园食堂油烟样品中除了烷烃类（45.2%），脂肪酸类（11.76%）和醛酮类（8.84%）排放也较明显；脂肪酸类可能由动物脂肪灼烧产生，而醛、酮类物质可能来源于香精等食品添加剂的高温分解.大气对照样品中检测到少量醛酮类有机物，未检测到酸类有机物，由此推测醛、酮、酸可能是餐饮油烟中典型排放的污染物.Abstract: Catering source is an important source of urban atmospheric fine particulate PM2.5, In order to understand the characteristics and sources of PM2.5 emission from catering sources, the concentrations of PM2.5 and organic pollutants on PM2.5 from two different types of catering sources, outdoor barbecue and canteen, were measured. The main pollutants detected by gas chromatography-mass spectrometry (GC/MS) were alkanes, acids, aldehydes, ketones, esters, olefins, polycyclic aromatic hydrocarbons and other organic pollutants. The sources of pollutants were compared with the atmospheric control samples. The contrast results showed that the concentration of PM2.5 in outdoor barbecue samples was 905.6±160.9 μg·m-3, the concentration of PM2.5 in canteen samples was 343.9±30.6 μg·m-3, and the concentration of PM2.5 in atmospheric control samples was 76.7±1.7 μg·m-3. The PM2.5 concentration from outdoor barbecue was the 2-3.4 times of the PM2.5 concentration from the canteen, and was 9.5-13.6 times of the PM2.5 concentration from ambient air. Oganic acids (47.29%) and aldehydes and ketones (12.97%) were the main organic compounds in PM2.5 emitted from barbecue lampblack. In addition to alkanes (45.2%), fatty acids (11.76%) and aldehydes and ketones (8.84%) in the smoke samples from campus canteens also emitted significantly. Fatty acids may be produced by burning animal fat, while aldehydes and ketones may be derived from flavors and other food additives at high temperature. A small amount of aldehydes and ketones were detected in the atmospheric control samples, but no acids were detected. It is speculated that aldehydes, ketones and acids may be the typical pollutants discharged from cooking fumes.
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Key words:
- cooking fume /
- PM25 /
- organic pollutants /
- sources apportionment /
- Baoding City
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