State Key Laboratory of Loess and Quaternary Geology (SKLLQG), Center for Excellence in Quaternary Science and Global Change, Key Laboratory of Aerosol Chemistry and Physics, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an 710061, China.
State Key Laboratory of Loess and Quaternary Geology (SKLLQG), Center for Excellence in Quaternary Science and Global Change, Key Laboratory of Aerosol Chemistry and Physics, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an 710061, China; Open Studio for Oceanic-Continental Climate and Environment Changes, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266061, China; University of Chinese Academy of Sciences, Beijing 100049, China.
Sci Total Environ. 2022 Apr 20;818:151700. doi: 10.1016/j.scitotenv.2021.151700. Epub 2021 Nov 16.
Air pollution studies have often overlooked the contribution from cooking to the particle-bound polycyclic aromatic hydrocarbons (PAHs) in the ambient environment, despite cooking emissions have been identified as an important source of organic aerosol in most urban areas, known as the cooking-like organic aerosol factor (i.e., COA). In this study, a Long-Time-of-Flight (LToF) soot particle aerosol mass spectrometer (SP-AMS) was deployed to evaluate the impact of cooking emissions on outdoor particle-bound PAHs levels during a summer campaign in 2019 in Xi'an China. Combined with the robust receptor model, cooking emission was found to be the major source of ambient PAHs, on average, accounting for 90% of PAHs, 9 times higher than traffic (10%). The ambient cooking PAH profile was well correlated (r of 0.87) with that for frying oil fume, suggesting cooking oil was the major source of PAHs instead of the food being cooked. We further evaluated the health risk associated with the cooking PAHs and estimated the cooking PAH levels in some of the major cities in the world where COA factor has been reported. The results show the particle-bound PAHs from cooking can be an important source of ambient PAHs in most Chinese cities. The findings from this study hold important implications for public health and are informing for policymakers.
空气污染研究往往忽略了烹饪对环境中颗粒结合多环芳烃（PAHs）的贡献，尽管烹饪排放已被确定为大多数城市地区有机气溶胶的重要来源，被称为烹饪相似有机气溶胶因子（即 COA）。在这项研究中，部署了长飞行时间（LToF）烟尘颗粒气溶胶质谱仪（SP-AMS），以评估 2019 年夏季在中国西安进行的一次夏季活动中烹饪排放对户外颗粒结合多环芳烃水平的影响。结合强大的受体模型，发现烹饪排放是环境中 PAHs 的主要来源，平均占 PAHs 的 90%，是交通（10%）的 9 倍。环境烹饪 PAH 特征与油炸油烟特征密切相关（r 值为 0.87），表明烹饪油是 PAHs 的主要来源，而不是所烹饪的食物。我们进一步评估了与烹饪 PAHs 相关的健康风险，并估计了世界上一些已经报告 COA 因子的主要城市的烹饪 PAHs 水平。结果表明，烹饪产生的颗粒结合多环芳烃可能是中国大多数城市环境中多环芳烃的重要来源。这项研究的结果对公共卫生具有重要意义，并为政策制定者提供了信息。
