| Title: | A comprehensive study of volatile organic compounds from the actual emission of Chinese cooking |
| Author(s): | Sun C; Zhao L; Chen X; Nie L; Shi A; Bai H; Li G; |
| Address: | "National Engineering Research Center of Urban Environmental Pollution Control, Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application, Beijing Municipal Research Institute of Environmental Protection, Beijing, 100037, People's Republic of China. National Engineering Research Center of Urban Environmental Pollution Control, Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application, Beijing Municipal Research Institute of Environmental Protection, Beijing, 100037, People's Republic of China. baihuahua@cee.cn. National Engineering Research Center of Urban Environmental Pollution Control, Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application, Beijing Municipal Research Institute of Environmental Protection, Beijing, 100037, People's Republic of China. liguoao@cee.cn" |
| Journal Title: | Environ Sci Pollut Res Int |
| DOI: | 10.1007/s11356-022-19342-4 |
| ISSN/ISBN: | 1614-7499 (Electronic) 0944-1344 (Linking) |
| Abstract: | "China's current perspective for big cities was filled with great population, great number of restaurants, growing gaseous pollutants, and great pollution. Volatile organic compounds (VOCs) were the main components of catering industry gaseous pollutants. In this study, we collected and analyzed VOCs from home cooking (HC), Sichuan and Hunan cuisine (S&H), Shandong cuisine (SD), Anhui cuisine (AH), Beijing cuisine (BJ), and barbecue (BBQ). The result showed that BBQ gave the highest VOC concentration (6287.61 mug m(-3)), followed by HC (1806.11 +/- 2401.85 mug m(-3)), SD (2238.55 +/- 2413.53 mug m(-3)), AH (1745.89 mug m(-3)), S&H (1373.58 +/- 1457.45 mug m(-3)), and BJ (288.81 mug m(-3)). The abundance of alkane was higher among BBQ, Anhui cuisine, and HC with the proportion from 33 to 71%. SD contained higher halohydrocarbons proportion (33%). BJ was characterized by high-oxygenated volatile organic compounds proportion (50%). The ozone formation potential (OFP) of BBQ was much greater than other cuisines. The degree of stench pollution from cooking VOCs of HC was 17.51 +/- 16.95, followed by S&H (15.77 +/- 16.85), SD (15.12 +/- 14.17), AH (16.29), BBQ (2.58), and BJ (1.81). Benzene had the highest life cancer risk (LCR) in SD (2.11x10(-5) +/- 3.12x10(-5)), following HC (4.50x10(-6) +/- 3.83x10(-6)) and S&H (4.08x10(-6) +/- 4.49x10(-6)). Acrolein had a high hazard index (HI) in HC (789.81 +/- 768.77), following AH (728.78), S&H (689.89 +/- 776.07), SD (664.29 +/- 648.77), BBQ (65.93), and BJ (62.84)" |
| Keywords: | *Air Pollutants/analysis Beijing China Cooking Environmental Monitoring *Ozone/analysis *Volatile Organic Compounds/analysis Cooking cuisines Health risk assessment Ozone formation potential Stench pollution Volatile organic compounds; |
| Notes: | "MedlineSun, Chengyi Zhao, Liyun Chen, Xue Nie, Lei Shi, Aijun Bai, Huahua Li, Guoao eng Z181100005418015/Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application/ Z171100004417029/Beijing Key Laboratory of Urban Atmospheric Volatile Organic Compounds Pollution Control and Application/ Germany 2022/03/17 Environ Sci Pollut Res Int. 2022 Jul; 29(35):53821-53830. doi: 10.1007/s11356-022-19342-4. Epub 2022 Mar 15" |
