厨房烹调油烟的有机物定性定量GC/MS分析

Qualitative and Quantitative Analysis of Organic Compounds in Cooking Fumes by GC/MS

对烹调粤菜、湘菜、东北菜的酒家厨房油烟采用了三种不同的采样与前处理方法 ,应用色谱 -质谱法进行了全分析。分析结果表明 :厨房油烟中的污染物致少有 5 0多种 ,并且烹调湘菜所产生的污染物品种较多 ,浓度最大 ,而粤菜次之 。

Three different sampling and pretreatment methods are adopted for the typical local dishes of Hunan, Dongbei and Guangdong, respectively, the total analysis with GC/MS is carried out. The results of analysis indicate that there are at least fifty-five kinds of contaminants in the cooking fumes. Of all the three typical local dishes, considering both on types and quantity of contamination in the cooking fumes, Hunan cooking ranks first, Guangdong cooking the second and Dondbei cooking the third.