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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
Corresponding AuthorXu, Hongmei(xuhongmei@xjtu.edu.cn) ; Ho, Steven Sai Hang(stevenho@hkpsrl.org)
2020-12-01
Source PublicationCHEMOSPHERE
ISSN0045-6535
Volume261Pages:9
AbstractCooking 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.
KeywordCooking emission PM2.5 Organic markers Carcinogenic risk Commercial restaurants
DOI10.1016/j.chemosphere.2020.127758
WOS KeywordPOLYCYCLIC AROMATIC-HYDROCARBONS ; TOXIC EQUIVALENCY FACTORS ; AIR-POLLUTION SOURCES ; PARTICULATE MATTER ; CHEMICAL CHARACTERISTICS ; CARCINOGENIC POTENCIES ; PM2.5 ; EXPOSURE ; PAHS ; QUALITY
Indexed BySCI ; SCI
Language英语
Funding ProjectNational 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 Research AreaEnvironmental Sciences & Ecology
Funding OrganizationNational Natural Science Foundation of China ; Key Research and Development Program of Shaanxi Province ; Key Project of Natural Science Basic Research Program in Shaanxi
WOS SubjectEnvironmental Sciences
WOS IDWOS:000581030700080
PublisherPERGAMON-ELSEVIER SCIENCE LTD
Citation statistics
Cited Times:12[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.ieecas.cn/handle/361006/15517
Collection粉尘与环境研究室
Corresponding AuthorXu, Hongmei; Ho, Steven Sai Hang
Affiliation1.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
Recommended Citation
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.
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