Characterization of fine organic particulate matter from Chinese cooking

CORC > 北京大学 > 环境科学与工程学院

	Characterization of fine organic particulate matter from Chinese cooking
	He, LY ; Hu, M ; Wang, L ; Huang, XF ; Zhang, YH
刊名	journal of environmental sciences china
	2004
关键词	Chinese cooking source fine organic particles GC/MS AIR-POLLUTION SOURCES MUTAGENICITY EMISSIONS TRACERS AEROSOL SMOKE FUMES OIL
英文摘要	PM2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs. Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C-11 to C-26 and C-9 to C-19 respectively. In addition, other organic compound classes have been identified, such as alkanols, esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM2.5 in Beijing.; Environmental Sciences; SCI(E); PubMed; 中国科学引文数据库(CSCD); 0; ARTICLE; 4; 570-575; 16
语种	英语
内容类型	期刊论文
源URL	[http://ir.pku.edu.cn/handle/20.500.11897/346525]
专题	环境科学与工程学院
推荐引用方式 GB/T 7714	He, LY,Hu, M,Wang, L,et al. Characterization of fine organic particulate matter from Chinese cooking[J]. journal of environmental sciences china,2004.
APA	He, LY,Hu, M,Wang, L,Huang, XF,&Zhang, YH.(2004).Characterization of fine organic particulate matter from Chinese cooking.journal of environmental sciences china.
MLA	He, LY,et al."Characterization of fine organic particulate matter from Chinese cooking".journal of environmental sciences china (2004).