Ho Steven Sai Hang, Yu Jian Zhen, Chu Kam Wah, Yeung Lam Lung
Department of Chemistry, Hong Kong University of Science & Technology, Clear Water Bay, Kowloon, Hong Kong, Republic of China.
J Air Waste Manag Assoc. 2006 Aug;56(8):1091-8. doi: 10.1080/10473289.2006.10464532.
Cooking fumes are an important carbonyl emission source, especially in a highly urbanized city, such as Hong Kong. Cooking exhaust from 15 commercial kitchens of a variety of cooking styles was sampled and analyzed for a suite of 13 carbonyl compounds. Carbonyl compositions were varied among the different cooking styles. Formaldehyde was generally the most abundant carbonyl, and its contribution to the total carbonyl amount on a molar basis ranged from 12 to 60%. Acrolein was also found to be an abundant carbonyl in the cooking exhaust. The highest contribution by acrolein to the total carbonyls was found to be 30% in the exhaust of a western-style steak restaurant. Long-chain saturated carbonyls, that is, heptanal, octanal, and nonanal, accounted for a significant fraction (> 40%) of the total carbonyls in kitchens that always used heated cooking oils. Two dicarbonyls, glyoxal and methylglyoxal, had a various presence in the cooking emissions, ranging from negligible to 10%. The presence of benzaldehyde and tolualdehyde was mostly negligible in the sampled kitchen exhaust. Annual emission rates of both individual carbonyls and total carbonyls were estimated for various types of commercial kitchens. Local-style fast-food shops contributed the highest total carbonyl emissions per year mainly because of the large number of this kind of restaurant in Hong Kong. The citywide annual emission rates of the three most toxic carbonyls, formaldehyde, acetaldehyde, and acrolein, were estimated assuming that the limited number of sampled restaurants were representative of the average restaurants. Such estimates of carbonyl emission rates were comparable to the estimated carbonyl emissions from vehicular sources, suggesting the importance of commercial cooking as a source for carbonyls in Hong Kong.
烹饪油烟是一个重要的羰基排放源，尤其是在像香港这样高度城市化的城市。对15家不同烹饪方式的商业厨房的烹饪废气进行了采样，并分析了一组13种羰基化合物。不同烹饪方式的羰基组成各不相同。甲醛通常是含量最高的羰基化合物，其在总羰基量中的摩尔贡献范围为12%至60%。丙烯醛也是烹饪废气中含量丰富的羰基化合物。在一家西式牛排餐厅的废气中，丙烯醛对总羰基的最高贡献为30%。长链饱和羰基化合物，即庚醛、辛醛和壬醛，在总是使用加热食用油的厨房中，占总羰基的很大一部分（>40%）。两种二羰基化合物，乙二醛和甲基乙二醛，在烹饪排放物中的含量各不相同，从可忽略不计到10%不等。在采样的厨房废气中，苯甲醛和甲苯醛的存在大多可忽略不计。估算了各类商业厨房中单个羰基化合物和总羰基化合物的年排放率。本地风味快餐店每年的总羰基排放量最高，主要是因为香港这类餐厅数量众多。假设有限数量的采样餐厅代表了平均水平的餐厅，估算了全市范围内三种毒性最大的羰基化合物，即甲醛、乙醛和丙烯醛的年排放率。这种羰基排放率的估算与车辆源的羰基排放估算相当，表明商业烹饪作为香港羰基化合物排放源的重要性。
