食用油中挥发性有机化合物的含量和排放形式：气相色谱-质谱联用（GC-MS）分析。
The Content and Emission form of Volatile Organic Compounds from Cooking Oils: A Gas Chromatography-Mass Spectrometry (GC-MS) Analysis.
机构信息
School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing 100083, China.
Department of Environmental and Resource Engineering, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
出版信息
Int J Environ Res Public Health. 2023 Jan 18;20(3):1796. doi: 10.3390/ijerph20031796.
Cooking oil fumes are full of dangerous chemicals that are bad for human health. Volatile organic compounds (VOCs) in cooking oil fumes are not only emitted in the form of gas but may also accumulate with other substances in oil fumes and form particulate matter emitted into the atmosphere. Different forms of VOCs can enter different regions of the human body and have varying effects on health. This paper investigated the VOC emission types found in some cooking fumes. The findings demonstrate that organic contaminants from edible oils were released as gas and particle matter, with gas being the predominant component. The fraction of gaseous VOCs steadily declined as oil temperature rose, whereas the proportion of VOCs released as particulate matter gradually rose. It is possible to assume that the increase in oil fume with temperature was caused by the original oil's components volatilizing more frequently under the influence of vapor pressure and that chemical reactions were not the primary cause of oil fume creation.
食用油油烟中充满了对人体健康有害的危险化学品。食用油油烟中的挥发性有机化合物（VOCs）不仅以气体的形式排放，而且可能与油烟中的其他物质一起积聚，并形成排放到大气中的颗粒物。不同形式的 VOCs 可能进入人体的不同部位，对健康产生不同的影响。本文研究了一些食用油油烟中发现的 VOC 排放类型。研究结果表明，食用油中的有机污染物以气体和颗粒物的形式释放，其中气体是主要成分。随着油温的升高，气态 VOCs 的比例逐渐下降，而以颗粒物形式释放的 VOCs 的比例逐渐上升。可以假设，随着温度的升高，油烟的增加是由于原始油的成分在蒸气压的影响下更频繁地挥发，而不是化学反应是油烟产生的主要原因。
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