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餐饮源挥发性有机物(VOCs)排放特征及对臭氧生成的影响
投稿时间:2020-07-28    点此下载全文
引用本文:陈文泰,胡崑,薛艳,卢兴东,王鸣.餐饮源挥发性有机物(VOCs)排放特征及对臭氧生成的影响[J].南京信息工程大学学报,2020,12(6):647~655
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作者单位E-mail
陈文泰 南京信息工程大学 环境科学与工程学院/大气环境与装备技术协同创新中心/江苏省大气环境监测与污染控制高技术研究重点实验室, 南京, 210044
南京科略环境科技有限责任公司, 南京, 211800 
 
胡崑 南京信息工程大学 环境科学与工程学院/大气环境与装备技术协同创新中心/江苏省大气环境监测与污染控制高技术研究重点实验室, 南京, 210044 hukun@nuist.edu.cn 
薛艳 南京信息工程大学 环境科学与工程学院/大气环境与装备技术协同创新中心/江苏省大气环境监测与污染控制高技术研究重点实验室, 南京, 210044  
卢兴东 南京信息工程大学 环境科学与工程学院/大气环境与装备技术协同创新中心/江苏省大气环境监测与污染控制高技术研究重点实验室, 南京, 210044
南京科略环境科技有限责任公司, 南京, 211800 
 
王鸣 南京信息工程大学 环境科学与工程学院/大气环境与装备技术协同创新中心/江苏省大气环境监测与污染控制高技术研究重点实验室, 南京, 210044  
基金项目:国家重点研发计划(2016YFC0202200);国家自然科学基金(41505113)
中文摘要:餐饮排放是城市地区挥发性有机物(VOCs)重要的无组织来源,由于其排放特征复杂,是大气环境研究和管理的薄弱环节.本研究采用了现场和实验模拟两种采样方式,利用2,4-二硝基苯肼(DNPH)采样柱和不锈钢罐分别采集羰基化合物和全空气样品,然后利用高效液相色谱(HPLC)和气相色谱-质谱联用仪(GC-MS/FID)对116种组分进行定性定量分析.在此基础上,分析了餐饮源VOCs的排放特征及其影响因素.总体来看,含氧有机物(OVOCs)和烷烃是VOCs浓度的主要贡献者,但不同餐饮源的源谱特征差异较大.另外,通过比较发现食用油的种类、油的使用次数、加热方式、烹饪方式和调味料等因素会对餐饮源VOCs排放特征造成显著影响.进一步分析了不同菜系所排放VOCs的臭氧生成潜势(OFP),关键组分主要是甲醛、乙醛、丁烯醛、乙烯和丙烯等.本研究成果能够补充我国餐饮源VOCs控制所需的基础数据.
中文关键词:餐饮源  挥发性有机物(VOCs)  排放特征  源成分谱  臭氧生成潜势(OFP)
 
Characterization of volatile organic compounds (VOCs) from cooking emission and their impact on ozone formation
Abstract:Cooking emission is an important unorganized source of volatile organic compounds (VOCs) in urban areas.VOCs from cooking is still a weak link in atmospheric environment research and management,due to the complexity of their emission characteristics.In this study,VOCs were sampled in restaurant kitchens and designed cooking experiments.Carbonyl compounds and whole air samples were collected by 2,4-dinitrophenylhydrazine (DNPH) and stainless steel canister,respectively.A total of 116 compounds were quantitatively analyzed by high performance liquid chromatography (HPLC) and gas chromatography (GC).The emission characteristics of VOCs from cooking were then analyzed and their influencing factors were investigated.In general,oxygenated VOCs (OVOCs) and alkanes were the main contributors to VOCs emitted from cooking,while the chemical source profiles of VOCs from different cooking sources showed significant discrepancies.In addition,we found that oil types,times of oil use,heating modes,cooking styles,and seasoning have significant impacts on cooking emission of VOCs.The ozone formation potential (OFP) of VOCs from different cuisines were then calculated.The most abundant components for OFP were formaldehyde,acetaldehyde,butyraldehyde,ethylene,and propylene.The results obtained in this study can supplement China's database of VOCs emitted from cooking.
keywords:cooking emission  volatile organic compounds (VOCs)  emission characteristics  source profiles  ozone formation potential (OFP)
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