School of Environment, Guangdong Key Laboratory of Environmental Pollution and Health, Jinan University, Guangzhou 511443, China.
School of Environment, Guangdong Key Laboratory of Environmental Pollution and Health, Jinan University, Guangzhou 511443, China.
Sci Total Environ. 2018 Oct 15;639:1283-1289. doi: 10.1016/j.scitotenv.2018.05.220. Epub 2018 May 26.
Barbecue (BBQ) is one of the most popular cooking activities with charcoal worldwide and produces abundant polycyclic aromatic hydrocarbons (PAHs) and particulate matter. Size distribution and clothing-air partitioning of particle-bound PAHs are significant for assessing potential health hazards to humans due to exposure to BBQ fumes, but have not been examined adequately. To address this issue, particle and gaseous samples were collected at 2-m and 10-m distances from a cluster of four BBQ stoves. Personal samplers and cotton clothes were carried by volunteers sitting near the BBQ stoves. Particle-bound PAHs (especially 4-6 rings) derived from BBQ fumes were mostly affiliated with fine particles in the size range of 0.18-1.8 μm. High molecular-weight PAHs were mostly unimodal peaking in fine particles and consequently had small geometric mean diameters and standard deviations. Source diagnostics indicated that particle-bound PAHs in BBQ fumes were generated primarily by combustion of charcoal, fat content in food, and oil. The influences of BBQ fumes on the occurrence of particle-bound PAHs decreased with increasing distance from BBQ stoves, due to increased impacts of ambient sources, especially by petrogenic sources and to a lesser extent by wind speed and direction. Octanol-air and clothing-air partition coefficients of PAHs obtained from personal air samples were significantly correlated to each other. High molecular-weight PAHs had higher area-normalized clothing-air partition coefficients in cotton clothes, i.e., cotton fabrics may be a significant reservoir of higher molecular-weight PAHs.
Particle-bound PAHs from barbecue fumes are generated largely from charcoal combustion and food-charred emissions and mainly affiliated with fine particles.
烧烤（BBQ）是全球最受欢迎的烹饪活动之一，使用木炭烹饪会产生大量多环芳烃（PAHs）和颗粒物。由于烧烤烟雾会暴露在人体中，因此颗粒结合态多环芳烃的粒径分布和衣物-空气分配对评估其对人体的潜在健康危害具有重要意义，但目前还没有得到充分的研究。为了解决这个问题，我们在距离四个烧烤炉集群 2 米和 10 米的地方收集了颗粒和气态样本。志愿者坐在烧烤炉附近携带个人采样器和棉质衣服。源自烧烤烟雾的颗粒结合态多环芳烃（尤其是 4-6 环）主要与 0.18-1.8μm 范围内的细颗粒有关。高分子量多环芳烃主要以细颗粒为模态，呈单峰分布，因此具有较小的几何平均直径和标准偏差。源诊断表明，烧烤烟雾中的颗粒结合态多环芳烃主要由木炭燃烧、食物中的脂肪含量和油产生。由于环境源的影响增加，尤其是由于石油源的影响，以及风速和风向的影响较小，烧烤烟雾对颗粒结合态多环芳烃出现的影响随着与烧烤炉距离的增加而减小。从个人空气样本中获得的多环芳烃的辛醇-空气和衣物-空气分配系数彼此显著相关。高分子量多环芳烃在棉质衣服上具有较高的面积归一化衣物-空气分配系数，即棉质织物可能是高分子量多环芳烃的重要储存库。
烧烤烟雾中的颗粒结合态多环芳烃主要来自木炭燃烧和食物炭化排放，主要与细颗粒有关。
