Characterization of fine organic particulate matter from Chinese cooking

Article type: Research Article

Authors: HE, Ling-yan | HU, Min | WANG, Li | HUANG, Xiao-feng | ZHANG, Yuan-hang

Affiliations: State Key Joint Laboratory of Environmental Simulation and Pollution Control, Department of Environmental Sciences, College of Environmental Sciences, Peking University, Beijing 100871, China | Beijing Municipal Institute of Labor Protection, Beijing 100054, China

Note: [] Corresponding author. E-mail: minhu@ces.pku.edu.cn

Abstract: PM_{2.5} samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs.Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C_{11} to C_{26}, and C_9 to C_{19}, respectively. In addition, other organic compound classes have been identified, such as alkanols,esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM_{2.5} in Beijing.

Keywords: Chinese cooking source, fine organic particles, GC/MS

Journal: Journal of Environmental Sciences, vol. 16, no. 4, pp. 570-575, 2004