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Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China
Li, Yun-Chun1,2; Qiu, Jia-Qian1; Shu, Man1; Ho, Steven Sai Hang3; Cao, Jun-Ji3; Wang, Ge-Hui3; Wang, Xian-Xiang1; Zhao, Xiao-Qing1
2018-02-01
发表期刊ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
卷号25期号:5页码:4750-4760
文章类型Article
摘要Nineteen polycyclic aromatic hydrocarbons (PAHs) in PM2.5 emitted from five different cooking activities were characterized, and their influencing factors were determined. The total quantified particle-bounded PAH concentrations (Sigma PAHs) in the airs from the cooking activities were 4.2-36.5-fold higher than those in corresponding backgrounds. The highest I PAHs pound were seen in cafeteria frying (783 +/- 499 ng/m(3)), followed by meat roasting (420 +/- 191 ng/m(3)), fish roasting (210 +/- 105 ng/m(3)), snack-street boiling (202 +/- 230 ng/m(3)), and cafeteria boiling (150 +/- 65 ng/m(3)). The main influencing factors on the PAH emissions were cooking methods, fat contents in raw materials, and oil consumptions. Four- to six-ringed PAHs had the highest contributions to the Sigma PAHs (avg. 87.5%). Diagnostic ratios of individual PAH were similar between the two charbroiling and other three conventional Chinese cooking methods, respectively, demonstrating the dominance of cooking methods in the PAH emissions. Remarkably high benzo(b)fluoranthene/benzo(k)fluoranthene (BbF/BkF) ratio (8.31) was seen in the snack-street boiling, attributed to the coal combustion as cooking fuel. Both fluoranthene/(fluoranthene + pyrene) [FLT/(FLT + PYR)] and benzo(a)anthracene/(benzo(a)anthracene + chrysene) [BaA/(BaA + CHR)] ratios were higher for the oil-based cooking than those from the water-based ones. In addition, two ratios of indeno(1,2,3-cd)pyrene/(indeno(1,2,3-cd)pyrene + benzo(g,h,i)perylene) [IPY/(IPY + BPE)] and benzo(a)pyrene/(benzo(a)pyrene + benzo(g,h,i)perylene) [BaP/(BaP + BPE)] were higher for two charbroiling than the three conventional Chinese cooking methods. The characterization work in this study is particularly important since cooking is a potential contributor of atmospheric PAHs in urban China. Carcinogenic potencies of PAHs were assessed by comparison with the air quality guideline and health risk estimation. The BaP and BaP equivalent were higher for the oil-based than the water-based cooking activities.
关键词Pahs Pm2.5 Cooking Fumes Diagnostic Ratios
WOS标题词Science & Technology ; Life Sciences & Biomedicine
DOI10.1007/s11356-017-0603-0
关键词[WOS]FINE ORGANIC AEROSOL ; PORT THERMAL-DESORPTION ; PARTICULATE MATTER ; AIR-POLLUTION ; EMISSION CHARACTERISTICS ; CARCINOGENIC POTENCIES ; SOURCE IDENTIFICATION ; DIAGNOSTIC RATIOS ; URBAN ATMOSPHERE ; NONSMOKING WOMEN
收录类别SCI
语种英语
WOS研究方向Environmental Sciences & Ecology
WOS类目Environmental Sciences
WOS记录号WOS:000425770300066
引用统计
被引频次:4[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.ieecas.cn/handle/361006/5238
专题粉尘与环境研究室
作者单位1.Sichuan Agr Univ, Coll Sci, Yaan 625014, Peoples R China
2.Nanjing Univ Informat Sci & Technol, Sch Environm Sci & Engn, Jiangsu Key Lab Atmospher Environm Monitoring & P, Nanjing 210044, Jiangsu, Peoples R China
3.Chinese Acad Sci, Inst Earth Environm, SKLLQG, Key Lab Aerosol Sci & Technol, Xian 710075, Shaanxi, Peoples R China
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Li, Yun-Chun,Qiu, Jia-Qian,Shu, Man,et al. Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China[J]. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH,2018,25(5):4750-4760.
APA Li, Yun-Chun.,Qiu, Jia-Qian.,Shu, Man.,Ho, Steven Sai Hang.,Cao, Jun-Ji.,...&Zhao, Xiao-Qing.(2018).Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China.ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH,25(5),4750-4760.
MLA Li, Yun-Chun,et al."Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China".ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH 25.5(2018):4750-4760.
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