模拟烹调中细颗粒及多环芳烃的排放特征  

Emission of Fine Particles and Fine Particle-bound Polycyclic Aromatic Hydrocarbons from Simulated Cooking Fumes

作　　者：叶素芬[1] 张彬[1] 符海欢 田娜[1] 商惠斌 陈晓秋 吴水平[1] 

机构地区：[1]厦门大学环境与生态学院,福建厦门361102 [2]福建省环境监测中心站,福建福州350003

出　　处：《厦门大学学报（自然科学版）》2013年第6期824-829,共6页Journal of Xiamen University：Natural Science

基　　金：国家自然科学基金项目(40971257;41171365);公益性行业科研专项(201009004);厦门大学"大学生创新训练计划"项目

摘　　要：采用在再悬浮箱内进行炒菜模拟,采集获得粒径小于2.5 μm的细颗粒（PM2.5）,并对PM2.5中的18种多环芳烃（PAHs）进行了分析.结果表明,不同食材组合下烹调油烟中PM2.5排放因子的组间差异高于PAHs,排放PAHs的组成以菲占主导（占总量37％～49％）,其次为萘和荧蒽（两者合计占总量16％～21％）.以食用油的人均年消耗量17 kg为基准,计算人均餐饮活动排放PM2.5及PAHs分别为1.47 kg和32.13 mg.烹调油烟中PAHs的来源特征比值（茚并[1,2,3-cd]芘/（苯并[ghi]苝＋茚并[1,2,3-cd]芘）,荧蒽/（芘＋荧蒽））接近木材和煤燃烧的比值范围,有别于汽车尾气.采用过量终生癌症风险方法估算得到家庭主妇因暴露于烹调油烟而患癌症的风险为6.15×10-6.Fine particles （PM2.5）,from cooking fumes,were prepared using a resuspension chamber and then were analyzed for 18 polycyclic aromatic hydrocarbons （PAHs）.The results showed that the differences of PM2.5 emission rate between different tests were greater than that of PAHs.The profiles of PAHs were dominated by phenanthrene （account for 37 %-49 %） followed by naphthalene and fluoranthrene （both together account for 16 %-21 %）.Annual emission amount of PM2.5 and PAHs per capita were estimated to be 1.47 kg and 32.13 mg,respectively,based on the annual consumption of 17 kg plant oil in China.The distributions of source characteristics ratios of PAHs （indeo[1,2,3-cd] pyrene/（benzo[ghi] perylene＋ indeo[1,2,3-cd] pyrene）,fluoranthene/（pyrene ＋fluoranthene）） from simulated cooking fumes were close to that of grass/wood/coal combustion,but differed from that of vehicular exhausts.According to the oral cancer slope factor of benzo[a]pyrene,the average excess lifetime cancer risk of housewives was estimated to be 6.15 × 10-6.

关 键 词：多环芳烃 烹调油烟 组成特征 排放因子 

分 类 号：X513[环境科学与工程—环境工程]