餐饮油烟中多环芳烃排放特征分析  

Emission Characteristics of Polycyclic Aromatic Hydrocarbons in Cooking Fume

作　　者：王梓鑫 李昊天 朱理想 张丝雨 沈欣军[1] WANG Zi-xin;LI Hao-tian;ZHU Li-xiang;ZHANG Si-yu;SHEN Xin-jun(School of Environmental and Chemical Engineering,Shenyang University of Technology,Shenyang Liaoning 110870,China;China North Industries Group Aviation Ammunition Research Institute Co.,Ltd.,Harbin Heilongjiang 150030,China)

机构地区：[1]沈阳工业大学环境与化学工程学院,辽宁沈阳110870 [2]中国兵器工业集团航空弹药研究院有限公司,黑龙江哈尔滨150030

出　　处：《当代化工》2023年第4期830-833,共4页Contemporary Chemical Industry

基　　金：辽宁省教育厅科学研究项目,餐饮油烟深度净化设备开发及实验研究(项目编号:LFGD2020001)。

摘　　要：以餐饮油烟为研究对象,分析油烟中多环芳烃污染物的排放特征。本实验采用外标法定性定量,所用仪器为高效液相色谱。分别从油烟温度、食用油种类、油烟污染形态3方面分析排放特征。结果表明:温度与多环芳烃排放成正比关系,当温度为200℃时,PAHs中蒽组分排放质量浓度最高,达374.59μg·m^(-3);不同食用油的PAHs平均排放质量浓度由高到低顺序为:豆油、菜籽油、花生油、猪油。豆油烹饪时产生组分蒽最高可达到276.88μg·m^(-3);油烟颗粒物污染和油烟气态污染物排放多环芳烃成分及变化特征相似,气体污染物排放的PAHs平均质量浓度高于颗粒污染物排放PAHs质量浓度。The emission characteristics of polycyclic aromatic hydrocarbons(PAHs)in cooking oil smoke were analyzed.In this experiment,external standard method was used for qualitative and quantitative analysis,and the instrument used was high performance liquid chromatography.The emission characteristics were analyzed from three aspects:oil fume temperature,edible oil types and oil fume pollution patterns.The results showed that,the temperature was directly proportional to PAHs emission.When the temperature was 200℃,the emission mass concentration of anthracene in PAHs was the highest,reaching 374.59μg·m^(-3).The order from high to low of average mass concentration of PAHs in different edible oils was as follows:soybean oil,rapeseed oil,peanut oil and lard.Anthracene produced by cooking soybean oil could reach up to 276.88μg·m^(-3);The composition and variation characteristics of PAHs in soot pollution and gaseous pollutants were similar,and the average mass concentration of PAHs in gaseous pollutants was higher than that in particulate pollutants.

关 键 词：多环芳烃 餐饮油烟 排放特征 颗粒物 

分 类 号：TQ201[化学工程—有机化工]