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Huan Jing Ke Xue

Title:		[Pollution Characteristics of Aldehydes and Ketones Compounds in the Exhaust of Beijing Typical Restaurants]
Author(s):		Cheng JC; Cui T; He WQ; Nie L; Wang JL; Pan T;
Address:
Journal Title:		Huan Jing Ke Xue
Year:		2015
Volume:		36
Issue:		8
Page Number:		2743 - 2749
DOI:
ISSN/ISBN:		0250-3301 (Print) 0250-3301 (Linking)
Abstract:		"Aldehydes and ketones compounds, as one of the components in the exhaust of restaurants, are a class of volatile organic compounds (VOCs) with strong chemical reactivity. However, there is no systematic study on aldehydes and ketones compounds in the exhaust of restaurants. To further clarify the food source emission levels of aldehydes and ketones compounds and controlling measures, to access city group catering VOCs emissions control decision-making basis, this study selected 8 Beijing restaurants with different types. The aldehydes and ketones compounds were sampled using DNPH-silica tube, and then ultra performance liquid chromatography was used for quantitative measurement. The aldehydes and ketones concentrations of reference volume condition from 8 restaurants in descending order were Roasted Duck restaurant, Chinese Style Barbecue, Home Dishes, Western Fast-food, School Canteen, Chinese Style Fast-food, Sichuan Cuisine, Huaiyang Cuisine. The results showed that the range of aldehydes and ketones compounds (C1-C9) concentrations of reference volume condition in the exhaust of restaurants was 115.47-1035.99 microg x m(-3). The composition of aldehydes and ketones compounds in the exhaust of sampled restaurants was obviously different. The percentages of C1-C3 were above 40% in the exhaust from Chinese style restaurants. Fast food might emit more C4-C9 aldehydes and ketones compounds. From the current situation of existing aldehydes and ketones compounds control, the removal efficiency of high voltage electrostatic purifiers widely used in Beijing is limited"
Keywords:		Air Pollutants/*analysis Aldehydes/*analysis Beijing Environmental Monitoring Ketones/*analysis *Restaurants Volatile Organic Compounds/analysis;
Notes:		"MedlineCheng, Jing-chen Cui, Tong He, Wan-qing Nie, Lei Wang, Jun-ling Pan, Tao chi China 2015/11/26 Huan Jing Ke Xue. 2015 Aug; 36(8):2743-9"