Published
2025-05-23
Section
Articles
How to Cite
上海市典型餐饮油烟颗粒物与 VOCs 源谱研究
江 英华
上海市黄浦区环境监测站
王 玮欣
上海市黄浦区环境监测站
袁 宁宁
上海市黄浦区环境监测站
DOI: https://doi.org/10.59429/hjfz.v7i4.9982
Keywords: 餐饮源；PM2.5；VOCs；源谱
Abstract
餐饮油烟源是大气颗粒物与挥发性有机物（VOCs）排放的重要生活贡献源。在上海市餐饮企业聚集的典型 区域，选取 4 种（5 家）不同餐系的餐厅进行颗粒物与 VOCs 源谱测试。结果表明，川菜油烟的 PM2.5 浓度最高，这 与其烹饪特征有关。油烟颗粒物中 Na、S、Ca、P 等常量元素含量较高，不同餐系由于烹饪方式和食材的不同具有 不同元素组成。各餐饮油烟中非甲烷总烃（NMHC）质量浓度差别较大，介于 0.283~10.587mg/m3 。餐饮油烟 VOCs 组分中 OVOCs 质量分数最大，其中乙醇质量分数达 50% 以上。
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