摘要
烹调油加热产生的油烟污染物不仅影响室外和室内环境,且会影响人体健康。故,明确不同种类不同等级食用油在加热到不同温度后油烟中的苯系物和TVOC浓度水平及排放特征,对改善日常生活中的烹饪行为及习惯等有重要意义。本研究在选用各100 g的5种一级植物油、2种三级植物油和1种动物油共8种油为研究对象后,在8 m^(3)环境舱内采集并通过GC-MS测定分析了不同油温190、220和260℃下油烟中苯系物(苯、甲苯和二甲苯)和TVOC含量,分析了不同油在不同温度下油烟中苯系物和TVOC的浓度水平,同时确定了苯系物和TVOC的散发速率和排放因子,并在自然通风条件下,对预设的实际厨房中烹调油烟的苯系物进行了暴露裕度评估。结果表明:1)油温自190℃至260℃舱内油烟中苯系物和TVOC浓度,均随油温升高而增大,且同温下,三级食用油均大于一级的,二次加热的和三次加热的均大于一次加热的;2)同温下不饱和脂肪酸含量相对较高的油烟的苯系物和TVOC浓度高于相对较低的猪油,且相同油温下脂肪酸含量很低的动物油的苯系物和TVOC基本低于植物油的;3)在油温为190、220和260℃时,苯平均散发速率为0.002、0.003和0.013 mg/min;甲苯为0.051、0.103和0.171 mg/min;二甲苯为0.007、0.011和0.034 mg/min;TVOC为1.797、3.857和7.192 mg/min;4)自190℃至260℃,油烟苯、甲苯、二甲苯和TVOC排放因子均值分别为0.016~0.133、0.507~1.710、0.073~0.339和17.966~71.923 mg/(min·kg);5)自然通风厨房油烟暴露裕度分析表明苯系物健康风险随油温升高和时长增加而增大。甲苯健康风险相对较高;6)据本文得到的油烟散发因子并结合实际厨房的通风及油烟状况可预测实际厨房中的油烟污染物浓度及健康风险。
The pollutions caused by cooking oil fume after oil heating not only contaminate indoor and outdoor environment,but also undermine human health.Therefore,it is important to study the concentration level and emission characteristics of benzene series and VOCs in cooking oil fume which are influenced by oil type,oil grade and oil temperature.The study is expected to provide significant suggestions on improving people’s cooking behavior and cooking habits in daily life.In this study,eight kinds of cooking oils with weight of 100 g each,including five kinds of first grade vegetable oils,two kinds of third grade vegetable oils,and one kind of animal oil were selected.The contents of benzene series and TVOC in cooking oil fume were collected and determined by GC-MS at different oil temperatures of 190 ℃,220 ℃and 260 ℃in an 8 m~3 environment cabin,and the impacts of oil type and oil temperature on the concentrations of benzene series and TVOC in the cooking oil fume were analyzed.Meanwhile,the emission rates and emission factors,as well as the exposure margin in pre-defined actual kitchen with nature ventilation,were determined for the benzene series and TVOC.The results show that 1) at oil temperatures ranging from 190 ℃,to 260 ℃,the concentrations of benzene series and TVOC rose with increasing oil temperature.Under the same oil temperature,the concentrations of the third-grade oil were larger than those of the first-grade oil,and the second and third heating produced higher concentrations than the first heating.2) Besides,the concentrations of benzene series and TVOC were greater in the cooking oil fume with higher unsaturated fatty acid,and they were as well lower in the animal oil than in the vegetable oil.3) When the oil temperature was 190 ℃,220 ℃ and 260 ℃,the average emission rates of benzene series were 0.002 mg/min,0.003 mg/min,and 0.013 mg/min,respectively,while toluene was 0.051 mg/min,0.103 mg/min,and 0.171 mg/min,xylene was 0.007 mg/min,0.011 mg/min,and 0.034 mg/min,and TVOC was 1.797 mg
作者
张金萍
李森
贾康阔
左云峰
ZHANG Jinping;LI Sen;JIA Kangkuo;ZUO Yunfeng(School of Environment and Energy Engineering,Beijing University of Civil Engineering and Architecture,Beijing 100044,China;Key Laboratory of HVAC,Beijing University of Civil Engineering and Architecture,Beijing 100044,China;Tsinghua Tongheng Planning and Design Institute,Beijing 100085,China)
出处
《建筑科学》
CSCD
北大核心
2022年第6期97-110,共14页
Building Science
基金
国家自然科学基金项目“室内香烛燃烧产生的多环芳烃的散发特征、分配规律及暴露风险”(51378043)。
关键词
烹调油烟
苯系物
TVOC
散发速率
排放因子
暴露裕度
cooking oil fume
Benzene series
total volatile organic compound
emission rate
emission factor
exposure margin
