烹調油煙中揮發性有機物的排放初探

摘要: 揮發(fa)性有機(ji)化合物(VOCs)是大氣(qi)(qi)臭氧和(he)二(er)次有機(ji)氣(qi)(qi)溶膠污染的(de)(de)(de)關鍵前體物,而(er)烹調油(you)(you)(you)煙(yan)(yan)(yan)排放(fang)的(de)(de)(de)VOCs作為大氣(qi)(qi)中VOCs的(de)(de)(de)重要來源(yuan)之(zhi)一,對(dui)其排放(fang)濃(nong)度(du)(du)進行研(yan)究具(ju)有重要意義. 從食(shi)(shi)(shi)用(yong)油(you)(you)(you)的(de)(de)(de)燒杯加(jia)(jia)熱(re)(re)(re)(re)實(shi)驗(yan)(yan)入(ru)手,簡化模(mo)擬烹調油(you)(you)(you)煙(yan)(yan)(yan)發(fa)生情景(jing),采用(yong)Tenax吸(xi)附管采樣,熱(re)(re)(re)(re)脫附-氣(qi)(qi)相色譜-質(zhi)譜法(GC-MS)定量(liang)檢測分析,以加(jia)(jia)熱(re)(re)(re)(re)溫(wen)度(du)(du)和(he)油(you)(you)(you)品作為變量(liang),對(dui)花生油(you)(you)(you)、葵花籽(zi)油(you)(you)(you)、大豆油(you)(you)(you)、調和(he)油(you)(you)(you)和(he)橄欖油(you)(you)(you)在不同(tong)(tong)溫(wen)度(du)(du)下(xia)(xia)加(jia)(jia)熱(re)(re)(re)(re)生成的(de)(de)(de)油(you)(you)(you)煙(yan)(yan)(yan)VOCs濃(nong)度(du)(du)進行了(le)(le)比較分析,并(bing)初步估算了(le)(le)在實(shi)驗(yan)(yan)溫(wen)度(du)(du)范(fan)圍(wei)內(nei)典(dian)型食(shi)(shi)(shi)用(yong)油(you)(you)(you)單(dan)(dan)位(wei)(wei)時間內(nei)油(you)(you)(you)煙(yan)(yan)(yan)VOCs的(de)(de)(de)排放(fang)強度(du)(du). 結果表(biao)明(ming),5種(zhong)典(dian)型食(shi)(shi)(shi)用(yong)油(you)(you)(you)隨著加(jia)(jia)熱(re)(re)(re)(re)溫(wen)度(du)(du)的(de)(de)(de)升高(gao)(gao),排放(fang)的(de)(de)(de)油(you)(you)(you)煙(yan)(yan)(yan)中VOCs的(de)(de)(de)濃(nong)度(du)(du)也隨之(zhi)升高(gao)(gao); 而(er)在同(tong)(tong)一溫(wen)度(du)(du)下(xia)(xia)加(jia)(jia)熱(re)(re)(re)(re)5種(zhong)食(shi)(shi)(shi)用(yong)油(you)(you)(you),調和(he)油(you)(you)(you)產生的(de)(de)(de)油(you)(you)(you)煙(yan)(yan)(yan)中VOCs的(de)(de)(de)濃(nong)度(du)(du)最低; 對(dui)不同(tong)(tong)溫(wen)度(du)(du)下(xia)(xia)典(dian)型食(shi)(shi)(shi)用(yong)油(you)(you)(you)單(dan)(dan)位(wei)(wei)時間內(nei)油(you)(you)(you)煙(yan)(yan)(yan)VOCs的(de)(de)(de)排放(fang)強度(du)(du)進行擬合,結果為二(er)項式最優,其單(dan)(dan)位(wei)(wei)時間內(nei)油(you)(you)(you)煙(yan)(yan)(yan)VOCs的(de)(de)(de)排放(fang)強度(du)(du)范(fan)圍(wei)為1.6~11.1 mg·(kg·min)-1.

中文摘要

揮發性有機化合物(VOCs)是大氣臭氧和二次有機氣溶膠污染的關鍵前體物,而烹調油煙排放的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,簡化模擬烹調油煙發生情景,采用Tenax吸附管采樣,熱脫附-氣相色譜-質譜法(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典型食用油單位時間內油煙VOCs的排放強度. 結果表明,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,調和油產生的油煙中VOCs的濃度最低; 對不同溫度下典型食用油單位時間內油煙VOCs的排放強度進行擬合,結果為二項式最優,其單位時間內油煙VOCs的排放強度范圍為1.6~11.1 mg·(kg·min)-1.

英文(wen)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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