Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China
文献类型：期刊论文
| 作者 | Ho, Steven Sai Hang3; Cao, Jun-Ji3; Wang, Ge-Hui3; Wang, Xian-Xiang1; Zhao, Xiao-Qing1; Shu, Man1; Qiu, Jia-Qian1; Li, Yun-Chun1,2 |
| 刊名 | ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
 |
| 出版日期 | 2018-02-01 |
| 卷号 | 25期号:5页码:4750-4760 |
| 关键词 | Pahs Pm2.5 Cooking Fumes Diagnostic Ratios |
| DOI | 10.1007/s11356-017-0603-0 |
| 文献子类 | Article |
| 英文摘要 | 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. |
| WOS关键词 | FINE ORGANIC AEROSOL ; PORT THERMAL-DESORPTION ; PARTICULATE MATTER ; AIR-POLLUTION ; EMISSION CHARACTERISTICS ; CARCINOGENIC POTENCIES ; SOURCE IDENTIFICATION ; DIAGNOSTIC RATIOS ; URBAN ATMOSPHERE ; NONSMOKING WOMEN |
| WOS研究方向 | Environmental Sciences & Ecology |
| 语种 | 英语 |
| WOS记录号 | WOS:000425770300066 |
| 源URL | [http://ir.ieecas.cn/handle/361006/5238]  |
| 专题 | 地球环境研究所_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 |
| 推荐引用方式 GB/T 7714 | Ho, Steven Sai Hang,Cao, Jun-Ji,Wang, Ge-Hui,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 | Ho, Steven Sai Hang.,Cao, Jun-Ji.,Wang, Ge-Hui.,Wang, Xian-Xiang.,Zhao, Xiao-Qing.,...&Li, Yun-Chun.(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 | Ho, Steven Sai Hang,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. |
入库方式： OAI收割
来源：地球环境研究所
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