童梦雪,李勤勤,李源遽,李鸷,吴爱华.深圳市商业厨房排放非甲烷碳氢化合物污染特征研究[J].环境科学学报,2021,41(11):4406-4414
深圳市商业厨房排放非甲烷碳氢化合物污染特征研究
- Pollution characteristics of non-methane hydrocarbons emitted from commercial kitchen in Shenzhen
- 基金项目：国家重点研发计划（No.2017YFC0211501）
- 童梦雪
- 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
- 李勤勤
- 暨南大学环境与气候研究院, 广州 510632
- 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
- 摘要：随着我国餐饮业的快速发展，餐饮源逐渐成为城市大气非甲烷碳氢（NMHCs）的主要来源之一.因此，深入研究餐饮源NMHCs的排放特征是餐饮业科学减排的重要基础.本研究采集了深圳市6类典型餐馆（西式快餐、茶餐厅、职工食堂、湘菜馆、浙菜馆和家常菜馆）排放的NMHCs，并分析了其相应的排放特征、排放因子（EF）、臭氧生成潜势（OFP）和二次有机气溶胶生成潜势（SOAp）.结果显示，6类餐馆排放NMHCs中，茶餐厅、家常菜馆和浙菜馆排放的烷烃浓度最高，而西式快餐和职工食堂排放的烯烃浓度最高，湘菜馆油烟中烷烃和烯烃浓度相近.采用灶台数及用油量作为EF的核算基准，结果显示西式快餐和职工食堂的EF较高.餐饮排放的NMCHs中乙烯、丙烯、1，3-丁二烯、间/对二甲苯、甲苯及癸烷的OFP最高，而环己烷、正庚烷、正辛烷和正癸烷则具有较高的SOA生成潜势.此外，甲苯和苯不仅具有高的O3生成潜势，还对SOA的生成有明显贡献，是油烟中值得重点关注的污染物.
- Abstract：With the rapid development of the catering industry in China, catering has gradually become one of the main sources of non-methane hydrocarbons (NMHCs) in the urban atmosphere. Therefore, an in-depth study on the emission characteristics of catering sources of NMHCs can lay the foundation for scientific emission reduction in the catering industry. In this study, 6 types of typical restaurants in Shenzhen (Western fast food, Dim Sum restaurants, Staff canteens, Hunan cuisine, Zhejiang cuisine and Home cooking) were investigated and their corresponding emission characteristics, emission factors (EF), ozone formation potential (OFP) and secondary organic aerosols formation potential (SOAp) of NMHCs were analyzed. The result showed that the highest concentrations of alkanes were emitted from Din Sum restaurants, Home cooking and Zhejiang restaurants, while Western fast food and Staff canteens contributed the highest concentrations of alkenes. And the concentrations of alkanes and alkenes emitted from Hunan restaurants were approximate. Based on the number of stoves and the amount of oil consumption, the Western fast food and Staff canteen had higher EF. Additionally, ethylene, propylene, 1,3-butadiene, m/p-xylene, toluene and decane had the highest OFP, while cyclohexane, n-heptane, n-octane and n-decane had a high SOAp. Furthermore, toluene and benzene are the cooking fumes that should be focused on due to their high OFP and significant contribution to SOA formation.
