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餐饮油烟中挥发性有机物风险评估

王秀艳 高爽 周家岐 王钊 张银 徐洋 易忠芹

王秀艳, 高爽, 周家岐, 王钊, 张银, 徐洋, 易忠芹. 餐饮油烟中挥发性有机物风险评估[J]. 环境科学研究, 2012, 25(12): 1359-1363.
引用本文: 王秀艳, 高爽, 周家岐, 王钊, 张银, 徐洋, 易忠芹. 餐饮油烟中挥发性有机物风险评估[J]. 环境科学研究, 2012, 25(12): 1359-1363.
WANG Xiu-yan, GAO Shuang, ZHOU Jia-qi, WANG Zhao, ZHANG Yin, XU Yang, YI Zhong-qin. Risk Assessment of VOCs from Cooking Fumes[J]. Research of Environmental Sciences, 2012, 25(12): 1359-1363.
Citation: WANG Xiu-yan, GAO Shuang, ZHOU Jia-qi, WANG Zhao, ZHANG Yin, XU Yang, YI Zhong-qin. Risk Assessment of VOCs from Cooking Fumes[J]. Research of Environmental Sciences, 2012, 25(12): 1359-1363.

餐饮油烟中挥发性有机物风险评估

基金项目: 国家环境保护公益性行业科研专项(201009034,2011467004);天津市科技支撑计划重点项目(10ZCGYSF02000)

Risk Assessment of VOCs from Cooking Fumes

  • 摘要: 餐饮油烟中的挥发性有机物(VOCs)通过参与大气化学反应、气味效应、毒性效应影响室内外环境及人体健康. 分别于冬夏两季(6月和12月)用餐高峰时段对天津某中型餐馆排放油烟中VOCs进行实地监测,通过气相色谱-质谱联用仪(GC-MS)分析得出厨房油烟VOCs中主要污染物为乙醇和丙烷;餐馆油烟去除效率不足30%,对环境影响显著;醛类是影响油烟排放源臭气指数的主要污染物,油烟平均嗅阈值与丁醛嗅阈值相当;厨房排放油烟中含氧有机物和烯烃是其光化学活性的主要贡献者,油烟单位数浓度活性为3.8×10-12,与正己烷相当;厨房油烟中1,3-丁二烯、苯的致癌风险分别为1.3×10-3和1.6×10-5,存在较大的人群潜在致癌风险.

     

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出版历程
  • 收稿日期:  2012-07-12
  • 修回日期:  2012-10-24
  • 刊出日期:  2012-12-25

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