Characterizations of PM2.5-bound organic compounds and associated potential cancer risks on cooking emissions from dominated types of commercial restaurants in northwestern China | |
Xu, Hongmei1,2; Ta, Weiyuan3; Yang, Lin3; Feng, Rong1; He, Kailai1; Shen, Zhenxing1; Meng, Zhaojun3; Zhang, Ningning2; Li, Yaqi1; Zhang, Yue1; Lu, Jiaqi1; Li, Xuan4; Qu, Linli5; Ho, Steven Sai Hang5,6; Cao, Junji2 | |
通讯作者 | Xu, Hongmei(xuhongmei@xjtu.edu.cn) ; Ho, Steven Sai Hang(stevenho@hkpsrl.org) |
2020-12-01 | |
发表期刊 | CHEMOSPHERE |
ISSN | 0045-6535 |
卷号 | 261页码:9 |
摘要 | Cooking emissions are both indoor and outdoor sources for fine particulate matter (PM2.5) but their contributions are often ignored. The PM2.5-bound organic compounds, including alkanols, alkanes, monocarboxylic acids, dicarboxylic acids, and polycyclic aromatic hydrocarbons (PAHs) were determined in the emissions from the most popular types of restaurants in the capital city of northwestern China. The mean concentration of total quantified organic compounds (Epmo) ranged from 1112 to 32,016 ng m(-3), with the maximum for the Chinese barbecue restaurants. The Epmp accounted for an average of 11% of PM2.5 mass, demonstrating their significances in the cooking emissions. Hexadecanoic acid (C-16) and 1-hexadecanol (C-16) were considered as the tracers for stir-frying, steaming, and boiling which are usually applied in the traditional Chinese cuisines; 1-undecanol (C-11), 9-fluorenone, and indeno[1,2,3-cd]pyrene were found to be potential markers for grilling and deep-frying which are widely applied in the Western style cooking method. The PAH diagnostic ratios also illustrated their representatives to distinguish the emissions from traditional Chinese cuisines and the Western-style restaurants. The estimated carcinogenic risks for the restaurants that consumed a large amount of oils and employed high temperature cooking methods (e.g., barbecuing and deep-frying) were 2.6-4.2 times exceeded the international safety limit. The organic profiles obtained in this study could be contributed to refine PM2.5 source apportionment in urban areas in northwestern China. The estimations of potential cancer risks urge the establishment of more stringent legislations to protect the health of the catering staffs. (C) 2020 Elsevier Ltd. All rights reserved. |
关键词 | Cooking emission PM2.5 Organic markers Carcinogenic risk Commercial restaurants |
DOI | 10.1016/j.chemosphere.2020.127758 |
关键词[WOS] | POLYCYCLIC AROMATIC-HYDROCARBONS ; TOXIC EQUIVALENCY FACTORS ; AIR-POLLUTION SOURCES ; PARTICULATE MATTER ; CHEMICAL CHARACTERISTICS ; CARCINOGENIC POTENCIES ; PM2.5 ; EXPOSURE ; PAHS ; QUALITY |
收录类别 | SCI ; SCI |
语种 | 英语 |
资助项目 | National Natural Science Foundation of China[41877376] ; National Natural Science Foundation of China[41673125] ; Key Research and Development Program of Shaanxi Province[2018-ZDXM3-01] ; Key Project of Natural Science Basic Research Program in Shaanxi[2019JZ-36] |
WOS研究方向 | Environmental Sciences & Ecology |
项目资助者 | National Natural Science Foundation of China ; Key Research and Development Program of Shaanxi Province ; Key Project of Natural Science Basic Research Program in Shaanxi |
WOS类目 | Environmental Sciences |
WOS记录号 | WOS:000581030700080 |
出版者 | PERGAMON-ELSEVIER SCIENCE LTD |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | http://ir.ieecas.cn/handle/361006/15517 |
专题 | 粉尘与环境研究室 |
通讯作者 | Xu, Hongmei; Ho, Steven Sai Hang |
作者单位 | 1.Xi An Jiao Tong Univ, Dept Environm Sci & Engn, MOE Key Lab Thermofluid Sci & Engn, Xian 710049, Peoples R China 2.Chinese Acad Sci, Inst Earth Environm, Key Lab Aerosol Chem & Phys, SKLLQG, Xian 710061, Peoples R China 3.Shaanxi Environm Survey & Assessment Ctr, Xian 710054, Peoples R China 4.Xian Environm Monitoring Ctr, Xian 710121, Peoples R China 5.Hong Kong Premium Serv & Res Lab, Kowloon, Hong Kong, Peoples R China 6.Desert Res Inst, Div Atmospher Sci, Reno, NV 89512 USA |
推荐引用方式 GB/T 7714 | Xu, Hongmei,Ta, Weiyuan,Yang, Lin,et al. Characterizations of PM2.5-bound organic compounds and associated potential cancer risks on cooking emissions from dominated types of commercial restaurants in northwestern China[J]. CHEMOSPHERE,2020,261:9. |
APA | Xu, Hongmei.,Ta, Weiyuan.,Yang, Lin.,Feng, Rong.,He, Kailai.,...&Cao, Junji.(2020).Characterizations of PM2.5-bound organic compounds and associated potential cancer risks on cooking emissions from dominated types of commercial restaurants in northwestern China.CHEMOSPHERE,261,9. |
MLA | Xu, Hongmei,et al."Characterizations of PM2.5-bound organic compounds and associated potential cancer risks on cooking emissions from dominated types of commercial restaurants in northwestern China".CHEMOSPHERE 261(2020):9. |
条目包含的文件 | 条目无相关文件。 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论