| Title: | Size-fractionated ultrafine particles and their optical properties produced from heating edible oils in a kitchen laboratory |
| Author(s): | Zhang W; Bai Z; Shi L; Son JH; Li L; Wang L; Chen J; |
| Address: | "Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China; Institute of Eco-Chongming (IEC), Shanghai, China. Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China; Institute of Eco-Chongming (IEC), Shanghai, China. Electronic address: wanglina@fudan.edu.cn. Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China; Institute of Eco-Chongming (IEC), Shanghai, China. Electronic address: jmchen@fudan.edu.cn" |
| DOI: | 10.1016/j.scitotenv.2022.158385 |
| ISSN/ISBN: | 1879-1026 (Electronic) 0048-9697 (Linking) |
| Abstract: | "Cooking oil fume (COF) is an important source of indoor and outdoor air pollutants. COF generates a large number of organic compounds through volatilization and thermal oxidation, mainly including acids, alcohols, aldehydes and polycyclic aromatic hydrocarbons (PAHs), which can contribute 10 %-35 % to airborne organic particles in urban areas. COF not only affects human health owning to their small sizes, but also may absorb incident light due to the presence of brown carbon (BrC) chromophores in organic components. Therefore, we investigated size distributions and light absorption properties of particles produced from heating four types of edible oil. Results showed over 75 % of COF particles belonged to ultrafine particles (UFPs) and capable of absorbing light. The particle number size distributions for heating all edible oils were bimodal lognormal distribution, and the two mode diameters were within 27.9-32.2 nm and 187.7-299.6 nm. Both real-time monitoring and offline analyzing results show the average absorption coefficients of particles generated from heating soybean oil were much greater compare to those of heating other three edible oils. The mean AAE(370/520) for heating soybean oil, olive oil, corn oil and peanut oil were 1.877, 1.669, 1.745 and 1.288, respectively, indicating the presence of BrC chromophores. A large proportion of BrC identified by HPLC-DAD-Q-TOF-MS only contain carbon, hydrogen and oxygen, which are C(n)H(2n)O(2), C(n)H(2n-2)O(2), C(n)H(2n-4)O(2) and C(n)H(2n-6)O(2) (9 |
| Keywords: | Humans Particulate Matter/analysis Heating Methanol Soybean Oil Corn Oil Olive Oil Peanut Oil *Air Pollutants/analysis Aerosols/analysis Oils *Polycyclic Aromatic Hydrocarbons Gases Carbon Oxygen Hydrogen Aldehydes Fatty Acids Environmental Monitoring/met; |
| Notes: | "MedlineZhang, Wei Bai, Zhe Shi, Longbo Son, Jung Hyun Li, Ling Wang, Lina Chen, Jianmin eng Netherlands 2022/09/03 Sci Total Environ. 2022 Dec 20; 853:158385. doi: 10.1016/j.scitotenv.2022.158385. Epub 2022 Aug 30" |
