摘要
选取南京市10家典型餐饮企业,采集烹饪过程中灶头周围的环境空气,对餐饮油烟中的挥发性有机物进行定性定量分析。结果表明,烧烤的环境空气中TVOC浓度最高,其次是西式快餐,中式餐饮中TVOC浓度湘菜>川菜>苏菜>徽菜。通过分析VOCs的组分构成发现,徽菜环境空气中芳香烃和酯类占比明显高于中式餐饮其他菜系;川湘菜环境空气中以烷烃、烯烃和卤代烃为主;苏菜馆主要为烷烃、烯烃;西式快餐特征组分为酯类;小吃店主要为烷烃、烯烃、卤代烃。烧烤过程中,环境空气中芳香烃的组分明显升高。
Selected 10 typical restaurants,and collected cooking ambient air,the VOCs concentration levels and composition characteristics were studied.The results showed that barbecue emit the highest VOCs concentration,followed by western fast-food.The concentration of TVOC in Chinese cuisine was Hunan cuisine>Sichuan cuisine>Jiangsu cuisine>Hui cuisine.By analyzing the components of VOCs,the proportion of aromatic hydrocarbons and esters in Hui cuisine is higher,the main components of Sichuan and Hunan cuisine are alkanes,olefins and halogenated hydrocarbons,Su cuisine are alkanes and olefins.The characteristic components of western fast-food are esters.The main components of snack bars are alkanes,olefins and halogenated hydrocarbons.During the roasting process,the components of aromatic hydrocarbons increased significantly in barbecue.
作者
李洁
赵欣
马红璐
王丹丹
Li Jie;Zhao Xin;Ma Honglu;Wang Dandan(Nanjing Institute of Ecological Environmental Protection,Nanjing Jiangsu 210013,China;Nanjing Institute of Eiwironmental Sciences,Ministry of Ecology and Eiwironment of the PRC,Nanjing Jiangsu 210042,China;School of Environmental Science and Engineering,Nanjing University of Information Science&Technology,Nanjing Jiangsu 210044,China)
出处
《河北环境工程学院学报》
CAS
2021年第3期80-85,共6页
Journal of Hebei University of Environmental Engineering
关键词
餐饮
油烟
VOCS
组分特征
restaurants
cooking fume
VOCs
component characteristics
