Key Laboratory of Aerosol Chemistry & Physics, SKLLQG, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an 710061, China; University of Chinese Academy of Sciences, Beijing 100049, China.
Key Laboratory of Aerosol Chemistry & Physics, SKLLQG, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an 710061, China; Institute of Global Environmental Change, Xi'an Jiaotong University, Xi'an 710054, China.
Sci Total Environ. 2018 Aug 15;633:308-316. doi: 10.1016/j.scitotenv.2018.03.124. Epub 2018 Mar 23.
Impacts on indoor air quality of dining areas from cooking activities were investigated in eight categories of commercial restaurants including Szechwan Hotpot, Hunan, Shaanxi Noodle, Chinese Barbecue, Chinese Vegetarian, Korean Barbecue, Italian, and Indian, in Northwestern China during December 2011 to January 2012. Chemical characterization and health risk assessment for airborne carbonyls, and particulate-bound polycyclic aromatic hydrocarbons (PAHs) and heavy metals were conducted under low ventilation conditions in wintertime. The highest total quantified carbonyls (Σ) concentration of 313.6μgm was found in the Chinese Barbecue, followed by the Szechwan Hotpot (222.6μgm) and Indian (221.9μgm) restaurants. However, the highest Σ per capita was found at the Indian restaurant (4500μgcapita), suggesting that cooking methods such as stir-fly and bake for spices ingredients released more carbonyls from thermal cooking processes. Formaldehyde, acetaldehyde, and acetone were the three most abundant species, totally accounting for >60% of mass concentrations of the Σ. Phenanthrene, chrysene, and benzo[a]anthracene were the three most abundant PAHs. Low molecular weight fraction (ΣPAHs) had the highest contributions accounting for 40.6%-65.7%, much greater than their heaver counterparts. Diagnostic PAHs ratios suggest that cooking fuel and environmental tobacco smoke (ETS) contribute to the indoor PAHs profiles. Lead was the most abundant heavy metal in all sampled restaurants. High quantity of nickel was also found in samples due to the emissions from stainless-steel made kitchen utensils and cookware and ETS. Cancer risk assessments on the toxic substances demonstrate that the working environment of dining areas were hazard to health. Formation of reactive organic species (ROS) from the cooking activities was evidenced by measurement of hydroxyl radical (OH) formed from simulating particulate matter (PM) react with surrogate lung fluid. The highest OH concentration of 294.4ngm was detected in Chinese Barbecue. In addition, the elevation of the concentrations of PM and OH after non-dining periods implies that the significance of formation of oxidizing-active species indoor at poor ventilation environments.
在中国西北地区，2011 年 12 月至 2012 年 1 月，研究了 8 类商业餐厅（包括四川火锅、湖南、陕西面条、中国烧烤、中国素菜、韩国烧烤、意大利和印度）烹饪活动对室内空气质量的影响。在冬季低通风条件下，对空气中的羰基化合物、颗粒结合多环芳烃（PAHs）和重金属进行了化学特征描述和健康风险评估。在 8 类餐厅中，烧烤餐厅空气中的总羰基化合物（Σ）浓度最高，为 313.6μg/m³，其次是四川火锅（222.6μg/m³）和印度餐厅（221.9μg/m³）。然而，印度餐厅的Σ个体浓度最高（4500μg/人），表明翻炒和烘烤香料等烹饪方法从热烹饪过程中释放出更多的羰基化合物。甲醛、乙醛和丙酮是最丰富的三种物质，共占Σ质量浓度的>60%。苊烯、荧蒽和苯并[a]蒽是最丰富的三种 PAHs。低分子量部分（Σ PAHs）的贡献最大，占 40.6%-65.7%，远高于其重质部分。特征 PAHs 比值表明烹饪燃料和环境烟草烟雾（ETS）对室内 PAHs 特征有贡献。所有采样餐厅中，铅是最丰富的重金属。由于不锈钢制成的厨房用具和炊具以及 ETS 的排放，在样品中也发现了大量的镍。对有毒物质的致癌风险评估表明，就餐区的工作环境对健康有害。通过模拟颗粒物（PM）与替代肺液反应生成的羟基自由基（OH）的测量，证明了烹饪活动中产生的反应性有机物质（ROS）的形成。在烧烤餐厅中检测到最高的 OH 浓度为 294.4ng/m³。此外，非就餐时段后 PM 和 OH 浓度的升高表明，在通风不良的环境下，室内形成氧化活性物质的意义重大。
