餐饮油烟中挥发性有机物风险评估

Risk Assessment of VOCs from Cooking Fumes

餐饮油烟中的挥发性有机物(VOCs)通过参与大气化学反应、气味效应、毒性效应影响室内外环境及人体健康.分别于冬夏两季(6月和12月)用餐高峰时段对天津某中型餐馆排放油烟中VOCs进行实地监测,通过气相色谱-质谱联用仪(GC-MS)分析得出厨房油烟VOCs中主要污染物为乙醇和丙烷;餐馆油烟去除效率不足30%,对环境影响显著;醛类是影响油烟排放源臭气指数的主要污染物,油烟平均嗅阈值与丁醛嗅阈值相当;厨房排放油烟中含氧有机物和烯烃是其光化学活性的主要贡献者,油烟单位数浓度活性为3.8×10-12,与正己烷相当;厨房油烟中1,3-丁二烯、苯的致癌风险分别为1.3×10-3和1.6×10-5,存在较大的人群潜在致癌风险.

Volatile organic compounds （VOCs） emitted from cooking fumes can affect indoor and outdoor environments and human heahh through chemical reactions, odor effects and toxic effects. In this study, the compositions of VOCs from cooking fumes in a medium-sized restaurant in Tianjin were monitored in summer （June） and winter （December） using the method of re-concentration-GC-MS. The results showed that ethanol and propane were the major components of VOCs from the cooking fumes. The removal rate of cooking fumes was less than 30%, so there was a significant impact on the environment. The odor index of the cooking fumes was similar to that of butyraldehyde, and aldehydes were the primary components. The reaction rate of VOCs with OH radical was calculated as 3.8×10-12, which was roughly the same as that of n-hexane. The values of lifetime cancer risk （LCR） were estimated in order to conduct relevant health risk assessment under the risk assessment system of the US EPA. The results showed that there was a large potential cancer risk for 1,3-butadiene and benzene, whose LCR values were 1.3×10-3 and 1.6×10-5 respectively.