JES编辑推荐：多种烹饪菜系VOCs排放表征及净化效率评估

Chemical characterization of volatile organic compounds (VOCs) emitted from multiple cooking cuisines and purification efficiency assessments

Hanyu Zhang, Xuejun Wang, Xianbao Shen, Xin Li, Bobo Wu, Guohao Li, Huahua Bai, Xinyue Cao, Xuewei Hao, Qi Zhou, Zhiliang Yao^*

https://doi.org/10.1016/j.jes.2022.08.008

烹饪过程中会产生大量对环境和人体健康有害的挥发性有机化合物(VOCs)。因此，本研究基于模拟采集平台对多种菜系的VOCs排放进行了综合分析，包括浓度特征、臭氧生成潜势(OFP)和净化效率评估。各菜系排放VOCs浓度的变化范围介于1828.5-14355.1 μg/m³之间，最大和最小值分别来自烧烤和家常菜。川湘菜(64.1%)、家常菜(66.3%)、鲁菜(69.1%)和粤菜(69.8%)中烷烃和醇类对VOCs的贡献较高，其中乙醇、异丁烷和正丁烷占主导地位。相较而言，淮扬菜排放的VOCs以醇类(79.5%)居多，烧烤菜以烷烃(19.7%)、烯烃(35.9%)和卤代烷烃(22.9%)居多。其中，四氯化碳、正己烯和丁烯含量最高，为8.8%-14.6%。烧烤排放的VOCs拥有最高的臭氧生成潜势。淮扬菜臭氧生成潜势的VOCs敏感物种为醇类，其他菜系为烯烃类。净化效率评估揭示了单独净化技术与协同净化技术之间去除效率的差异。VOCs排放对光催化氧化技术的依赖性较强，去除率可达29.0%-54.4%。高压静电、湿法净化和机械分离技术对VOCs的去除效果一般甚至适得其反，并且协同净化技术并不能显著提高VOCs的去除效率。研究结果明确了更有效的VOCs净化技术，有助于减轻餐饮排放导致的空气污染。

• 基于实验室模拟采集平台，分析了六种菜系的VOCs排放特征；

• 揭示了各菜系排放的不同VOCs物种的臭氧生成潜势；

• 定量评估了多种净化技术对餐饮VOCs的净化效率；

• 光催化氧化法在去除VOCs方面表现出色。

Cooking process can produce abundant volatile organic compounds (VOCs), which are harmful to environment and human health. Therefore, we conducted a comprehensive analysis in which VOCs emissions from multiple cuisines have been sampled based on the simulation and acquisition platform, involving concentration characteristics, ozone formation potential (OFP) and purification efficiency assessments. VOCs emissions varied from 1828.5 to 14355.1 μg/m³, with the maximum and minimum values from Barbecue and Family cuisine, respectively. Alkanes and alcohol had higher contributions to VOCs from Sichuan and Hunan cuisine (64.1%), Family cuisine (66.3%), Shandong cuisine (69.1%) and Cantonese cuisine (69.8%), with the dominant VOCs species of ethanol, isobutane and n-butane. In comparison, alcohols (79.5%) were abundant for Huaiyang cuisine, while alkanes (19.7%), alkenes (35.9%) and haloalkanes (22.9%) accounted for higher proportions from Barbecue. Specially, carbon tetrachloride, n-hexylene and 1-butene were the most abundant VOCs species for Barbecue, ranging from 8.8% to 14.6%. The highest OFP occurred in Barbecue. The sensitive species of OFP for Huaiyang cuisine were alcohols, while other cuisines were alkenes. Purification efficiency assessments shed light on the removal differences of individual and synergistic control technologies. VOCs emissions exhibited a strong dependence on the photocatalytic oxidation, with the removal efficiencies of 29.0%-54.4%. However, the high voltage electrostatic, wet purification and mechanical separation techniques played a mediocre or even counterproductive role in the VOCs reduction, meanwhile collaborative control technologies could not significantly improve the removal efficiency. Our results identified more effective control technologies, which were conductive to alleviating air pollution from cooking emissions.

第一作者

张晗宇 博士，现任北京工商大学环境科学与工程系副教授。主要从事区域PM_2.5和臭氧协同控制、城市环境精准溯源、VOCs净化技术、复合污染暴露风险评估与极端天气对大气污染的复合效应等相关研究。在Environ. Pollut., J. Environ. Sci., Atmos. Environ.等期国际刊发表文章10余篇，授权国家发明专利2项，软件著作权6项，主持国家自然科学基金1项，北京市教委项目1项，荣获中国商业联合会科技进步奖二等奖1项。

通讯作者

姚志良 博士，现任北京工商大学轻工科学与工程学院党委书记、教授，环境科学与工程学科负责人，北京市杰出青年科学基金获得者，北京市青年拔尖优秀人才，兼任生态环境部食品链污染防治重点实验室主任、全国生物发酵绿色产业链分析与碳排放评估技术中心主任。主要从事环境污染精准溯源和生态环境与食品安全等相关研究。在Environ. Sci. Technol., J. Hazard. Mater.和Sci. Total Environ.等期国际刊发表文章90余篇，授权国家发明专利7项，软件著作权9项，主持国家自然科学基金项目、北京市自然科学基金杰出青年基金等项目10余项，荣获中国环境科学学会青年科学家奖优秀奖1项，全国商业科技进步奖一等奖1项、二等奖1项。

https://www.sciencedirect.com/science/article/pii/S1001074222004090

Hanyu Zhang, Xuejun Wang, Xianbao Shen, Xin Li, Bobo Wu, Guohao Li, Huahua Bai, Xinyue Cao, Xuewei Hao, Qi Zhou, Zhiliang Yao, 2023. Chemical characterization of volatile organic compounds (VOCs) emitted from multiple cooking cuisines and purification efficiency assessments. J. Environ. Sci. 130, 163-173.