Chemical compositions of fine particulate organic matter emitted from   Chinese cooking

doi:10.1021/es0614518

CORC > 北京大学 > 环境科学与工程学院

	Chemical compositions of fine particulate organic matter emitted from Chinese cooking
	Zhao, Yunliang ; Hu, Min ; Slanina, Sjaak ; Zhang, Yuanhang
刊名	environmental science technology
	2007
关键词	POLYCYCLIC AROMATIC-HYDROCARBONS AIR-POLLUTION SOURCES SOURCE APPORTIONMENT MOLECULAR TRACERS EMISSION FACTORS UNITED-STATES AEROSOL URBAN IDENTIFICATION PARTICLES
DOI	10.1021/es0614518
英文摘要	Food cooking can be a significant source of atmospheric particulate organic matter. In this study, the chemical composition of particulate organic matter (POM) in PM2.5 emitted from four different Chinese cooking styles were examined by gas chromotography-mass spectrometry (GC-MS). The identified species are consistent in the emissions from different Chinese cooking styles and the quantified compounds account for 5 similar to 10% of total POM in PM2.5. The dominant homologue is fatty acids, constituting 73 similar to 85% of the quantified compounds. The pattern of n-alkanes and the presence of beta-sitosterol and levoglucosan indicate that vegetables are consumed during Chinese cooking operations. Furthermore, the emissions of different compounds are impacted significantly by the cooking ingredients. The candidates of organic tracers used to describe and distinguish emissions from Chinese cooking in Guangzhou are tetradecanoic acid, hexadecanoic acid, octadecanoic acid, oleic acid, levoglucosan, mannosan, galactosan, nonanal, and lactones. During the sampling period, the relative contribution of Chinese cooking to the mass concentration of atmospheric hexadecanoic acid should be less than 1.3% in Guangzhou.; Engineering, Environmental; Environmental Sciences; SCI(E); EI; PubMed; 38; ARTICLE; 1; 99-105; 41
语种	英语
内容类型	期刊论文
源URL	[http://ir.pku.edu.cn/handle/20.500.11897/345500]
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. Chemical compositions of fine particulate organic matter emitted from Chinese cooking[J]. environmental science technology,2007.
APA	Zhao, Yunliang,Hu, Min,Slanina, Sjaak,&Zhang, Yuanhang.(2007).Chemical compositions of fine particulate organic matter emitted from Chinese cooking.environmental science technology.
MLA	Zhao, Yunliang,et al."Chemical compositions of fine particulate organic matter emitted from Chinese cooking".environmental science technology (2007).