Zhang Nan, Han Bin, He Fei, Xu Jia, Zhao Ruojie, Zhang Yujuan, Bai Zhipeng
State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China.
Hubei Meteorological Service Center, Wuhan 430205, China.
Environ Pollut. 2017 Aug;227:24-30. doi: 10.1016/j.envpol.2017.04.033. Epub 2017 Apr 25.
To illustrate chemical characteristic of PM emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO and SO, Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10 and 5.8 × 10, respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection.
为了阐明颗粒物排放的化学特征并评估中国家庭烹饪产生的吸入性致癌风险，我们使用了最常用的5种食用油，收集了5组重复的烹饪样本。计算了14种元素、5种水溶性离子、有机碳（OC）、元素碳（EC）和11种多环芳烃（PAHs）的质量丰度；分析了家庭厨房烹饪的特征和诊断比值；并在两种情景下评估了重金属和多环芳烃通过吸入途径造成的致癌风险。分析表明，OC是化学特征中的主要成分；Na是含量最丰富的元素，这可能归因于盐的使用；Cr和Pb、NO和SO、菲（Phe）、芴（FL）和芘（Pyr）分别是主要的重金属/水溶性离子/多环芳烃。Phe和FL可用于区分烹饪源和固定源，而苯并[a]蒽/（苯并[a]蒽+屈）（BaA/(BaA + CHR)）、苯并[a]蒽/屈（BaA/CHR）、苯并[a]芘/苯并[ghi]芘（BaP/BghiP）和苯并[a]芘/苯并[e]芘（BaP/BeP）的诊断比值应用时应谨慎，因为它们受各种烹饪条件的影响。分别模拟无通风和使用抽油烟机的烹饪条件，在两种情景下评估了重金属和多环芳烃的致癌风险。无通风烹饪时，重金属和多环芳烃的综合风险分别为2.7×10和5.8×10。而使用抽油烟机时，只有六价铬（Cr(VI)）、砷（As）和镍（Ni）可能引发潜在致癌风险。本研究与其他研究在烹饪源化学丰度上的差异凸显了在实际条件下构建具有本地代表性源特征的必要性。致癌风险的比较表明，烹饪源无机成分对健康可能产生的不利影响不容忽视。同时，烹饪过程中应采用诸如使用抽油烟机等干预措施来保护健康。
