烧鸡油炸烟气中PM_(2.5)浓度及有害物质含量的测定  

Determination of PM_(2.5) Concentration and Hazardous Substances in Fumes from Roast Chicken Production

作　　者：石金明[1] 彭增起[1] 朱易[1] 万可慧[1] 姚瑶[1] 王园[1] 张雅玮[1] 王复龙[1] 惠腾[1] 李君珂[1] 

机构地区：[1]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《肉类研究》2013年第4期36-39,共4页Meat Research

基　　金：国家现代农业产业技术体系建设专项(nycytx-38)

摘　　要：测定了烧鸡在油炸期间产生的烟气中PM2.5、甲醛的质量浓度及烟气颗粒物中有害成分3,4-苯并芘、杂环胺类化合物的含量。结果表明:油炸烟气中PM2.5最高检出质量浓度为2440μg/m3,甲醛最高检出质量浓度为0.270mg/m3,分别超过我国空气质量标准中PM2.5二级质量浓度限值(75μg/m3)和大气污染物排放标准中甲醛排放限值(0.20mg/m3)的31.5倍和0.35倍;PM2.5颗粒物中3,4-苯并芘检出含量为18.35～30.68μg/g,杂环胺检出含量14.87～37.72μg/g。A large quantity of fumes may be generated as a result of frying during the production of roast chicken. PM2.5 and formaldehyde concentration in the fumes and the contents of the hazardous substances 3,4-benzypyrene and heterocyclic amines in the PM2.5 particles were determined. The maximum levels of PM2.5 and formaldehyde were detected to be 2440 μg/m3 and 0.270 mg/m3, which exhibited a 31.5-fold increase compared with China＇s limit level 2 for air quality （75 μg/m3） and a 2.86-fold decrease compared with China＇s atmospheric emission limit, respestively. The PM2.5 particles were detected to contain 18.35-30.68 μg/g 3,4-benzypyrene and 14.87-37.72 μg/g.

关 键 词：烧鸡 烟气 PM2 5 3 4-苯并芘 甲醛 杂环胺 

分 类 号：X831[环境科学与工程—环境工程]