童梦雪,李勤勤,赵紫微,李源遽,李鸷,吴爱华,曲丰作.深圳市餐饮油烟醛酮类化合物污染特征研究[J].环境科学学报,2019,39(12):4196-4206
深圳市餐饮油烟醛酮类化合物污染特征研究
- Pollution characteristics of aldehyde and ketone compounds emitted from cooking oil fumes in Shenzhen
- 童梦雪
- 1. 北京大学深圳研究院深圳环境模拟与污染控制重点实验室, 深圳 518057;2. 大连工业大学轻工与化学工程学院, 大连 116034
- 李勤勤
- 北京大学深圳研究院深圳环境模拟与污染控制重点实验室, 深圳 518057
- 赵紫微
- 1. 北京大学深圳研究院深圳环境模拟与污染控制重点实验室, 深圳 518057;2. 大连工业大学轻工与化学工程学院, 大连 116034
- 李源遽
- 北京大学深圳研究院深圳环境模拟与污染控制重点实验室, 深圳 518057
- 李鸷
- 北京大学深圳研究院深圳环境模拟与污染控制重点实验室, 深圳 518057
- 吴爱华
- 北京大学深圳研究院深圳环境模拟与污染控制重点实验室, 深圳 518057
- 曲丰作
- 大连工业大学轻工与化学工程学院, 大连 116034
- 摘要：餐饮业的快速发展加剧了城市大气污染程度.对深圳市粤菜馆、茶餐厅、西餐厅、湘菜馆4种餐馆及职工食堂排放的醛酮类化合物进行采样分析，并研究其组分特征、大气化学反应活性及排放因子.结果表明，职工食堂醛酮类化合物的基准风量排放浓度最高（742.28 μg·m-3），茶餐厅最低（30.49 μg·m-3）.OH消耗速率法（LOH）和臭氧生成潜势（OFP）分析结果表明，深圳市总醛酮LOH值和OFP值最大的餐馆均为西餐厅，其值分别为26.20 s-1和1063.41 μg·m-3.各餐馆排放己醛的LOH贡献率均较高，为13.10%~64.51%.甲醛为O3生成的关键活性物质，OFP贡献率为9.29%~59.10%.以灶台数、单位时间及用油量为核算基准的排放因子中，职工食堂醛酮排放因子均最大，分别为（0.16±0.03）g·h-1·stove-1、（5.90±0.13）g·h-1和（1.62±0.04）g·kg-1；茶餐厅的醛酮排放因子均最小，分别为（0.34±0.02）g·h-1·stove-1、（0.60±0.02）g·h-1和（0.22±0.01）g·kg-1.结合研究结果，本研究从源头控制、净化设备的选择及运营维护等方面对深圳市餐饮油烟醛酮控制及减排提出了相关建议.
- Abstract：The rapid development of the catering industry has exacerbated urban air pollution. Aldehyde and ketone compounds emitted from Cantonese cuisine, Chinese dim sum, Western restaurants, Hunan cuisine and staff canteens in Shenzhen were investigated. The composition characteristics, chemical reaction reactivity and emission factors of aldehyde and ketone compounds were also studied. The results indicated that the baseline ventilation volume of aldehyde and ketone compounds from staff canteens was the highest, reaching 742.28 μg·m-3, while the volume from Chinese dim sum was the lowest at only 30.49 μg·m-3. According to the analysis of the atmospheric hydroxyl radical consumption rate (LOH) and ozone formation potential (OFP), the LOH and OFP values of total aldehydes and ketones for Western restaurants were highest with values of 26.20 s-1 and 1063.41 μg·m-3, respectively. The contribution of hexanal to LOH for those restaurants was higher than the others, ranging between 13.10% and 64.51%. Formaldehyde was the key active species for O3 generation, with contributions to OFP of 9.29%~59.10%. Based on kitchen stove, operation time and oil consumption, emission factors of aldehydes and ketones for staff canteens were the largest, which were (0.16±0.03) g·h-1·stove-1, (5.90±0.13) g·h-1, and (1.62±0.04) g·kg-1, respectively. However, those for Chinese dim sum were the smallest at (0.34±0.02) g·h-1·stove-1, (0.60±0.02) g·h-1 and (0.22±0.01) g·kg-1. Suggestions of aldehyde and ketone reduction for Shenzhen restaurants are proposed in this study based on research results, including the source control, purifier selection and operation maintenance.
