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Huan Jing Ke Xue

Title:		[Study on the chemical compositions of VOCs emitted by cooking oils based on GC-MS]
Author(s):		He WQ; Nie L; Tian G; Li J; Shao X; Wang MY;
Address:
Journal Title:		Huan Jing Ke Xue
Year:		2013
Volume:		34
Issue:		12
Page Number:		4605 - 4611
DOI:
ISSN/ISBN:		0250-3301 (Print) 0250-3301 (Linking)
Abstract:		"Volatile organic compounds (VOCs) are key precursors of ozone and secondary organic aerosols in air, and the differences in the compositions of VOCs lead to their different contribution to atmospheric reaction. Cooking oil fume is one of the important sources of atmospheric VOCs, and its chemical compositions are distinct under different conditions of oil types, food types, cooking methods and heating temperatures etc. In this study, the production of cooking oil fume was simulated by heating typical pure vegetable oils (peanut oil, sunflower oil, soybean oil, olive oil and blend oil) at different temperatures in beakers to investigate the chemical compositions of VOCs. The emitted VOCs were sampled with a Tenax adsorption tube and analyzed using GC-MS after thermal desorption. According to spectral library search and map analysis, using area normalized semi-quantitative method, preliminary qualitative and quantitative tests were conducted for the specific components of VOCs under different conditions"
Keywords:		*Cooking Gas Chromatography-Mass Spectrometry Olive Oil Ozone Peanut Oil Plant Oils/*analysis Soybean Oil/analysis Sunflower Oil Temperature Volatile Organic Compounds/*analysis;
Notes:		"MedlineHe, Wan-Qing Nie, Lei Tian, Gang Li, Jing Shao, Xia Wang, Min-Yan chi China 2014/03/20 Huan Jing Ke Xue. 2013 Dec; 34(12):4605-11"