室内多环芳烃污染源的化学组成特征研究  

Characterization of Chemical Composition of Polycyclic Aromatic Hydrocarbons(PAHs) Emitted from Indoor Sources

作　　者：张利文[1] 白志鹏[1] 游燕[1] 吴建会[1] 冯银厂[1] 朱坦[1] 

机构地区：[1]南开大学环境科学与工程学院国家环境保护城市空气颗粒物污染防治重点实验室,天津300071

出　　处：《环境科学研究》2006年第6期68-74,共7页Research of Environmental Sciences

基　　金：国家自然科学基金资助项目(20307006);跨世纪优秀人才培养计划基金资助项目;南开大学创新基金资助项目

摘　　要：运用环境舱模拟源排放的方法采集了烹调油烟与环境烟草烟雾的样本，对18种PAHs进行了定量分析．比较了不同食用油与不同品牌香烟产生PAHs组成特征的差异，初步建立了2类室内PAHs来源的化学成分谱．结果表明：烹调油烟中3环以下的PAHs为主体，Fho，Pyr和Flu相对含量较为稳定；香烟烟雾以3—4环组分为主体，Flu，Phe，InP和BaA较为稳定，Cor含量较烹调油烟而言显著增加．2类源的ρ（BaA）／ρ（Chy），ρ（BeP）／ρ（BaP）与ρ（InP）/ρ（BghiP）稳定且存在显著差异，可以用来解析室内PAHs以及PAHs暴露的来源．运用等效毒理学因子估算了其危害程度，结果表明：每100g食用油在烹调过程（60min）中释放产生PAHs的毒理学效应仅为吸烟过程中每g烟草所产生PAHs毒理效应的一半．PAHs from cooking fume （CF） and environmental tobacco smoke （ETS） were collected by simulating source emission in an environmental chamber. Then 18 PAHs were quantitatively analyzed to compare the difference of PAHs generated from different brands of cigarette and edible oil. Composition characteristics of these two sources were described and the chemical profdes were constructed. The CF samples were dominated by 2 or 3 -ring species, but the ETS samples were done by 3 or 4 -ring ones and Cor had a clear increase. Results indicated that Fluo, Pyr and Flu in CF and Flu, Phe, InP and BaA in ETS, content of which were relatively stable, can be used as signatures of indoor PAHs sources. The ratio of mass concentration of BaA/Chy, BeP/BaP and InP/BghiP between CF and EST differed greatly, which might be applied in the apportionment of exposure to indoor PAHs. The toxic equivalent factors （TEFs） were employed to estimate the health hazards of PAHs from cooking and ETS. Result indicated that the toxic effect of PAHs emitted （60 min） from 100 g edible oil under cooking was half of that of PAHs produced by 1 g tobacco.

关 键 词：多环芳烃 室内空气 烹调油烟 环境烟草烟雾 成分谱 

分 类 号：X511[环境科学与工程—环境工程]