文献类型：期刊文献

英文题名：Assessing impacts of factors on carbonyl compounds emissions produced from several typical Chinese cooking

作者：Xiang, Zhiyuan[1,2];Wang, Hongli[1];Stevanovic, Svetlana[3];Jing, Shengao[1];Lou, Shengrong[1];Tao, Shikang[1];Li, Li[1];Liu, Jing[4];Yu, Mingzhou[5];Wang, Lina[2]

机构：[1]Shanghai Acad Environm Sci, State Environm Protect Key Lab Format & Prevent U, Shanghai 200233, Peoples R China;[2]East China Univ Sci & Technol, State Environm Protecti Key Lab Environm Risk Ass, Shanghai, Peoples R China;[3]Queensland Univ Technol, ILAQH, 2 George St, Brisbane, Qld 4000, Australia;[4]Harbin Inst Technol, Sch Municipal & Environm Engn, Harbin 150001, Heilongjiang, Peoples R China;[5]China Jiliang Univ, Hangzhou 310028, Zhejiang, Peoples R China

年份：2017

卷号：125

起止页码：348

外文期刊名：BUILDING AND ENVIRONMENT

收录：;EI(收录号：20174504384063);WOS:【SCI-EXPANDED(收录号:WOS:000416185900032)】；

基金：This study was financially sponsored by the National Science Foundation of China (No. 91543120 and No. 51308216), Ministry of Environmental Protection of China (No. 201409008 and No. 201409017), and Shanghai natural science fund (No. 14ZR1435600).

语种：英文

外文关键词：Carbonyl compounds; Chinese cooking; Food materials; Oil types; Health risk

摘要：Carbonyl compounds are important constituents of photochemical smog and important precursors of photochemical smog formation. In order to investigate concentrations and types of carbonyls generated during cooking process, the influence of cooking styles, food materials, oil types and purification facilities were investigated. Silica cartridge impregnated with 2,4-dinitrophenylhydrazine (2,4-DNPH) and high performance liquid chromatography (HPLC) were adopted for collecting and analyzing samples. Results showed that the emission factors (EFs) of carbonyls (C1-C8) produced from cooking emissions varied within the range of 0.6691.596 mu g/kg. In relation to cooking styles, Barbecue (1.596 mu g/kg) > Frying (1.530 mu g/kg) > Teppanyaki (1.229 mu g/kg) > Stir-frying (0.699 mu g/kg), while C1-C3 carbonyls accounted for over 85% for the carbonyls concentrations. Regarding the food materials, generally, carbonyl emissions from meat dishes were greater than for non-meat dishes. Among different oil types used, cooking with sunflower oil resulted in the highest carbonyl emissions. In addition, carbonyls produced from frying carried the highest health risk. The high-voltage electrostatic methodology applied to remove carbonyls did not show as efficient for this purpose. Formaldehyde was found to be the largest contributor to ozone formation potential (OFP). (C) 2017 Elsevier Ltd. All rights reserved.