Characterization of Volatile Organic Compounds from Cooking Emissions

被引：5
|
作者：
Gao Y.-Q. [1 ,2 ]
Wang H.-L. [1 ]
Xu R.-Z. [1 ,2 ]
Jing S.-A. [1 ]
Liu Y.-H. [1 ,2 ]
Peng Y.-R. [1 ,2 ]
机构：
[1] State Environmental Protection Key Laboratory of Formation and Prevention of the Urban Air Complex, Shanghai Academy of Environmental Sciences, Shanghai
[2] Department of Environment Science and Engineering, Fudan University, Shanghai
来源：
Huanjing Kexue/Environmental Science | 2019年 / 40卷 / 04期
关键词：
Chemical compositions; Cooking emission; Emission factors; Gas chromatography-mass spectrometry (GC-MS); Volatile organic compounds (VOCs);
D O I：
10.13227/j.hjkx.201808069
中图分类号：
学科分类号：
摘要：
Volatile organic compounds (VOCs) do great harm to human health, and also have some impact on air quality. Cooking is one of the important sources of VOCs, so the study of cooking emissions is of great significance. By simulating the heating of oil and cooking, the characteristics and chemical composition of VOCs emissions for different types of oil fumes were analyzed by gas chromatography-mass spectrometry (GC-MS), using different oils, seasonings, and dishes as variables. The results show that the emission factors of the oils range from 0.81 to 2.53 g•kg-1, and the emissions are dominated by halogenated hydrocarbons and alkanes. The emission factors of the seasonings range from 25.06 to 40.18 g•kg-1, and the seasonings mainly emit alkanes. The quantity of emissions from chili fried meat is much higher than that of tomato scrambled eggs, and the chili fried meat mainly emits halogenated hydrocarbons, while tomato scrambled eggs mainly emit aromatic hydrocarbons and alkanes. © 2019, Editorial Office of FINE CHEMICALS. All right reserved.
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页码：1627 / 1633
页数：6
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