The molecular distribution of fine particulate organic matter emitted   from Western-style fast food cooking

doi:10.1016/j.atmosenv.2007.06.029

CORC > 北京大学 > 环境科学与工程学院

	The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking
	Zhao, Yunliang ; Hu, Min ; Slanina, Sjaak ; Zhang, Yuanhang
刊名	大气环境
	2007
关键词	food cooking particulate organic matter organic tracers fatty acids AIR-POLLUTION SOURCES SOURCE APPORTIONMENT URBAN ATMOSPHERE EMISSION FACTORS CHINESE COOKING TRACERS AEROSOL IDENTIFICATION ACIDS
DOI	10.1016/j.atmosenv.2007.06.029
英文摘要	The emissions from food cooking could be a significant contributor to atmospheric particulate organic matter (POM) and its chemical composition would vary with different cooking styles. In this study, the chemical composition of POM emitted from Western-style fast food cooking was investigated. A total Of Six PM2.5 samples was collected from a commercial restaurant and determined by gas chromatography-mass spectrometry (GC-MS). It is found that the total amount of quantified compounds of per mg POM in Western-style fast food cooking is much higher than that in Chinese cooking. The predominant homologue is fatty acids, accounting for 78% of total quantified POM, with the predominant one being palmitic acid. Dicarboxylic acids display the second highest concentration in the quantified homologues with hexanedioic acid being predominant, followed by nonanedioic acid. C-max of n-alkanes occurs at C25, but they still appear relative higher concentrations at C29 and C31. In addition, both levoglucosan and cholesterol are quantified. The relationship of concentrations of unsaturated fatty acids (C16 and C18) with a double bond at C9 position and C9 acids indicates the reduction of the unsaturated fatty acids in the emissions could form the C9 acids. Moreover, the nonlinear fit indicates that other C9 species or other compounds are also produced, except for the C9 acids. The potential candidates of tracers for the emissions from Western-fast food cooking could be: tetradecanoic acid, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, nonanal, lactones, levoglucosan, hexanedioic acid and nonanedioic acid. (c) 2007 Elsevier Ltd. All rights reserved.; http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000251829600014&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=8e1609b174ce4e31116a60747a720701 ; Environmental Sciences; Meteorology & Atmospheric Sciences; SCI(E); EI; 22; ARTICLE; 37; 8163-8171; 41
语种	英语
内容类型	期刊论文
源URL	[http://ir.pku.edu.cn/handle/20.500.11897/158585]
专题	环境科学与工程学院
推荐引用方式 GB/T 7714	Zhao, Yunliang,Hu, Min,Slanina, Sjaak,et al. The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking[J]. 大气环境,2007.
APA	Zhao, Yunliang,Hu, Min,Slanina, Sjaak,&Zhang, Yuanhang.(2007).The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking.大气环境.
MLA	Zhao, Yunliang,et al."The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking".大气环境 (2007).