Characterization of fine organic particulate matter from Chinese cooking

Abstract： 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 C11 to C26,and C9 to C19, 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. 作 者： HE Ling-yan    HU Min    WANG Li    HUANG Xiao-feng    ZHANG Yuan-hang   作者單位： HE Ling-yan,HU Min,HUANG Xiao-feng,ZHANG Yuan-hang(State Key Joint Laboratory of Environmental Simulation and Pollution Control, Department of Environmental Sciences, College of Environmental Sciences, Peking University, Beijing 100871, China)

WANG Li(Beijing Municipal Institute of Labor Protection, Beijing 100054, China) 

期 刊： 環境科學學報(英文版)  ISTICSCI   Journal： JOURNAL OF ENVIRONMENTAL SCIENCES  年，卷(期)： 2004, 16(4)  分類號： X131.1 X51  Keywords： Chinese cooking source    fine organic particles    GC/MS   

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