烹調(diào)油煙中揮發(fā)性有機物的排放初探
更新時間：2014-07-17 13:37
來源：環(huán)境科學報
作者:
閱讀：2701
| 中文摘要 |
| 揮發(fā)性有機化合物(VOCs)是大氣臭氧和二次有機氣溶膠污染的關(guān)鍵前體物,而烹調(diào)油煙排放的VOCs作為大氣中VOCs的重要來源之一,對其排放濃度進行研究具有重要意義. 從食用油的燒杯加熱實驗入手,簡化模擬烹調(diào)油煙發(fā)生情景,采用Tenax吸附管采樣,熱脫附-氣相色譜-質(zhì)譜法(GC-MS)定量檢測分析,以加熱溫度和油品作為變量,對花生油、葵花籽油、大豆油、調(diào)和油和橄欖油在不同溫度下加熱生成的油煙VOCs濃度進行了比較分析,并初步估算了在實驗溫度范圍內(nèi)典型食用油單位時間內(nèi)油煙VOCs的排放強度. 結(jié)果表明,5種典型食用油隨著加熱溫度的升高,排放的油煙中VOCs的濃度也隨之升高; 而在同一溫度下加熱5種食用油,調(diào)和油產(chǎn)生的油煙中VOCs的濃度最低; 對不同溫度下典型食用油單位時間內(nèi)油煙VOCs的排放強度進行擬合,結(jié)果為二項式最優(yōu),其單位時間內(nèi)油煙VOCs的排放強度范圍為1.6~11.1 mg·(kg·min)-1. |
| 英文摘要 |
| Cooking oil fume is one of the important sources of atmospheric volatile organic compounds (VOCs), which are the key precursors of ozone and secondary organic aerosols in air. In this study, the production of cooking oil fume was simulated by heating typical pure vegetable oils (peanut oil, sunflower oil, soybean oil, olive oil and blend oil) at different temperatures in beakers to investigate the VOCs emission characteristics. The emitted VOCs were sampled with a Tenax adsorption tube and analyzed using GC-MS after thermal desorption. The results showed that the emission of VOCs increased with the increase of the heating temperature for all the investigated cooking oils, and at a given temperature, the blend oil emitted the lowest amount of VOCs. The VOCs emission intensity at different heating temperatures fitted well with binomial equations and ranged from 1.6-11.1 mg·(kg·min)-1. |
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