餐饮源挥发性有机物排放特征及影响因素 何万清.pdf

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环境工程
NMVOCs 浓度低为 434 μg/m3，仅为调和油的 1/10，
其产生的 NMVOCs 组分种类最少，致癌风险较调和油和起酥油低；油炸的烹饪方式相比炒
生成更多的 NMVOCs 和醛***类化合物，相同方式烹饪肉类食材产生的 NMVOCs 组分种类
数量比蔬菜类食材多。
关键词：餐饮排放；非甲烷总烃（NMHC）；非甲烷的挥发性有机物（NMVOCs）；醛***类
化合物

Characterization and Influencing Factors of Volatile Organic Compounds from
Cooking Emissions
HE Wanqing1,2,3,YU Zhiqiang4,LIU Yi5,WANG Tianyi1,2,3,YANG Tao1,2,3*
(1. Beijing Municipal Research Institute of Eco-environment Protection, Beijing 100037, China;
2. National Urban Environmental Pollution Control Engineering Research Center, Beijing 100037, China;
3. Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application,
Beijing 100037, China;
4. Shanghai Institute of Measurement and Testing Technology, Shanghai 200233, China;
5. Central Research Institute of Building and Construction Co., Ltd., MCC Group, Beijing 100088, China)
Abstract: Many factors affect the emission concentration and composition of volatile organic
compounds in the catering industry. Used the method of controlling a single variable on the catering
experimental platform, the effects of the types of edible oils, cooking methods, and types of
ingredients on the emission characteristics of non-methane total hydrocarbons (NMHC), non-
methane volatile organic compounds (NMVOCs) and aldehydes and ketones in the cooking process
of catering were studied. The results show